Good Food - Karen Martini

Karen Martini

Food editor

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Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. karenmartini.com

Porchetta with rye sourdough, apple, mustard fruit and sage stuffing

Every festive feast needs a centrepiece, a hero of the dining table. My stuffed porchetta has a sense of occasion about it, trussed and roasted with glassy, mahogany-hued skin and a rich fragrance...

Cook | Karen Martini | Tue Apr 08 13:34:30 EST 2014

Dark chocolate and gianduja mousse with hazelnut praline

This is somewhere between chocolate ganache and chocolate mousse, with a fudgy texture and hazelnut overtones.

Cook | Karen Martini | Tue Apr 08 13:34:32 EST 2014

Fried calamari with fennel salt and black aioli

Squid ink adds its own distinct savoury, briny flavour, as well as quite a bit of visual drama, to this spicy aioli.

Cook | Karen Martini | Tue Apr 08 13:34:35 EST 2014

Karen Martini's Easter feast

Porchetta with rye sourdough, apple, sage and mustard fruit stuffing.

Whether celebrating Greek Easter (which this year aligns with the Western calendar) with my partner's folks with spit-roasted lamb or something a little less traditional at home, Easter is a time for...

Cook | Karen Martini | Tue Apr 08 03:00:00 EST 2014

Quail saltimbocca with vine leaves, figs and olives

This is a great way to cook quail. The vine leaf and prosciutto truss the boned bird back into shape and help protect the delicate breast meat in the hot pan.

Cook | Karen Martini | Tue Apr 01 10:03:26 EST 2014

Haloumi wrapped in vine leaves with pistachios, zaatar and pomegranate molasses

The sweet caramel tang of the pomegranate molasses is a delicious foil for the briny cheese and lightly crunchy vine leaves.

Cook | Karen Martini | Tue Apr 01 10:03:30 EST 2014

Stuffed vine leaves with rice, pinenuts, currants and lemon

Stuffed vine leaves with rice, pine nuts, currants and lemon.

I have a real soft spot for dolmades. I just love the texture of the vine leaves with the lemon-flavoured rice, pinenuts, sweet currants and gentle touches of spice.

Cook | Karen Martini | Tue Apr 01 10:03:28 EST 2014

Dolmades and other vine leaf recipes from Karen Martini

Stuffed vine leaves.

Not only do vine leaves soak up the sun's energy to help make grapes and wine - quite an important job - they are also useful in the kitchen.

Cook | Karen Martini | Tue Apr 01 03:00:00 EST 2014

Peanut butter cookies with oats and dark chocolate

Peanut butter and chocolate cookies.

These crunchy, nutty cookies are really quite delicious, plus they're really fast and easy to make. You can have these on the table in about an hour, though watch them as they're cooling down - I...

Cook | Karen Martini | Tue Mar 25 14:18:42 EST 2014

Grilled pork fillet, wombok, satay sauce and crispy fried egg

This satay sauce is a bit lighter than ones made with coconut milk, which makes it perfect for salads and dishes with a focus on bright, fresh flavours.

Cook | Karen Martini | Tue Mar 25 14:18:32 EST 2014

Peanut and cashew brittle with Sichuan pepper and chilli

Peanut and cashew brittle with chilli and sichuan pepper.

The Sichuan pepper adds such fragrant spicy floral notes to this and, along with the pleasant flush of heat from the chilli, balances the sweet and richly nutty brittle.

Cook | Karen Martini | Tue Mar 25 14:18:45 EST 2014

Karen Martini's peanut recipes

Peanut butter cookies with oats and dark chocolate.

Peanuts can transition from savoury to sweet dishes without any fuss.

Cook | Karen Martini | Tue Mar 25 03:00:00 EST 2014

Onion, gruyere, speck and sour cream tart with smoked mussels

Onion, gruyere and sour cream tart with smoked mussels and dill.

This is my take on the German classic, zwiebelkuchen, which basically translates as onion cake. My version is a bit richer with the addition of gruyere and also has a twist with the smoked mussels -...

Cook | Karen Martini | Wed Mar 19 13:17:16 EST 2014

Fried morcilla sausage with figs, pickled eschalots and creme fraiche

This is quite a sophisticated and intense dish, with the rich, spicy blood sausage complemented so well by the luscious fig and tangy creme fraiche - perfect as a small appetiser or a tapa.

Cook | Karen Martini | Wed Mar 19 13:17:53 EST 2014

Chicken kofta on baby corn with whipped avocado

These spicy little chicken koftas are great for early autumn entertaining, even the skewer is edible.

Cook | Karen Martini | Wed Mar 19 12:28:33 EST 2014

Braised lamb chump chops with potato, jalapenos and oregano

This is a pretty simple and relatively quick braise with a hint of spice, a bit of heat and a subtle tang from the vinegar.

Cook | Karen Martini | Wed Mar 19 12:28:36 EST 2014

Grilled calamari, chorizo, palm heart and chickpea salad

This is a great early-autumn dish; a deliciously intense little starter, perfect for a sophisticated barbecue.

Cook | Karen Martini | Wed Mar 19 12:28:30 EST 2014

Karen Martini's autumn recipes: Braised lamb, chicken kofta, and calamari, chorizo and chickpea salad

Grilled calamari, chorizo, palm heart and chickpea salad.

You get the best of both worlds in autumn: some days it feels like the height of summer and it's all about the barbecue and entertaining outside, but cool nights call for the French oven for a...

Cook | Karen Martini | Tue Mar 18 03:00:00 EST 2014

Gochujang chilli dressing

Gochujang chilli dressing.

This spicy, savoury Korean dressing can be used as a dipping sauce for all manner of things, or as a punchy dressing for fried or grilled meat, poultry and seafood.

Cook | Karen Martini | Mon Mar 10 13:46:52 EST 2014

Roasted pumpkin with gochujang dressing, cashews and sesame

Roasted pumpkin and cashew with gochujang, sesame and rice wine vinegar.

Pumpkin is such a rich and robust vegetable that it can take on lots of intense flavours and still shine.

Cook | Karen Martini | Mon Mar 10 13:46:50 EST 2014