Karen Martini

Karen Martini

Food editor

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

Karen Martini's raw slaw with tofu and peanut mayonnaise

I love the crunchy sweetness of raw beetroot, and, if you haven't tried it before, raw kohlrabi is a bit of a revelation.

Cook | Karen Martini | Tue Jan 05 00:00:00 EST 2016

Char-grilled fennel and carrot salad with champagne vinegar, tarragon and fried haloumi

char-grilled fennel and carrot salad

This salad works beautifully with grilled meat or chicken and makes a perfect partner for a baked whole fish.

Cook | Karen Martini | Tue Dec 15 13:05:27 EST 2015

Peach and mascarpone torte with roasted white peaches and cherries

Peach and mascarpone torte

This dessert is a celebration of beautiful seasonal stonefruit, along with just a little bit of creamy, cakey indulgence.

Cook | Karen Martini | Tue Dec 08 17:06:45 EST 2015

Vietnamese-style slow-roasted pork shoulder with lemongrass, and a rice noodle and herb salad

Lemongrass features prominently in this pork dish, which is delicious hot or cold - either intentionally so or as lunch inevitably stretches into the afternoon - served with the cool freshness of the...

Cook | Karen Martini | Tue Dec 08 16:44:28 EST 2015

Seared lemongrass tuna with rice paper, herbs, grated egg and basil seeds

Seared tuna rice paper rolls or salad - you choose!

I've used lemongrass in this tuna dish, which was inspired by a beef rub used in traditional Vietnamese jungle beef salads.

Cook | Karen Martini | Tue Dec 08 16:22:19 EST 2015

Karen Martini's alt-Christmas lunch with an Asian vibe

Vietnamese slow-roasted lemongrass pork shoulder with rice noodle salad.

This little line-up is certainly not traditional, but it makes for a delicious feast.

Cook | Karen Martini | Tue Dec 08 00:15:00 EST 2015

Chai Christmas cookies

I always make a few batches of seasonal treats well before the serious Christmas cooking gets under way.

Cook | Karen Martini | Tue Dec 01 10:48:40 EST 2015

Kimchi pancakes with tamari and sesame dipping sauce

Kimchi pancakes with tamari and sesame dipping sauce.

I'm a big fan of the kimchi pancakes served as an appetiser or side at Korean barbecue restaurants. I love them simply wrapped in crisp lettuce with some coriander, or dressed up with a slice of...

Cook | Karen Martini | Tue Nov 24 11:56:30 EST 2015

Veal osso buco with artichokes, fusilli and broad bean gremolata

Osso buco with artichokes and broad bean gremolata

This is a delicious spring braise, it's still very intense but much lighter than the red-wine braises of winter. It also celebrates glorious new season artichokes and broad beans.

Cook | Karen Martini | Tue Nov 17 11:59:53 EST 2015

Karen Martini's fried sardines with five-spice salt and pickled cucumber

Karen Martini's recipe is great with Asian flavours.

This simple dish makes a great entree or substantial appetiser to kick off an Asian-themed feast.

Cook | Karen Martini | Tue Nov 10 16:35:44 EST 2015

Karen Martini's old favourites remastered

Pork schnitzel with buffalo mozzarella and fennel, apple and sour cream slaw.

From garlic bread to a classic sponge, Karen Martini puts a new twist on these old favourites.

Cook | Karen Martini | Tue Nov 10 00:15:00 EST 2015

Rainbow chard and quinoa salad with sultanas, sunflower seeds and ricotta

Rainbow chard and quinoa salad

Common silverbeet is also known as chard or Swiss chard, and although the leaves are always green, the stalks come in a range of bright colours, which are typically combined and sold as rainbow chard.

Cook | Karen Martini | Tue Nov 03 14:36:04 EST 2015

Sweet potato, tuna, fennel, orange, olive and pita salad

Karen Martini's tuna, sweet potato, fennel and orange salad.

I'm a big fan of a fennel and orange salad, and often eat the most rustic of versions as a quick side dish.

Cook | Karen Martini | Tue Oct 20 10:09:41 EST 2015

Prawn and vermicelli salad with coconut cream, kaffir lime and betel leaves

You can serve the prawn salad as a feast or wrap the salad in the betel leaves and eat them as hand-held morsels.

This Thai dish eats beautifully as a stand-alone salad or component of a feast, or you can wrap the salad in the betel leaves (you'll just need a few extra) and eat as hand-held morsels - perfect for...

Cook | Karen Martini | Tue Oct 13 12:57:51 EST 2015

Thai fried beef with tamarind sauce

This is my version of a classic Thai fried beef dish. Traditionally, the beef is sun-dried, then deep-fried, and served with some form of chilli sauce.

Cook | Karen Martini | Mon Oct 05 14:55:45 EST 2015

Green olive, artichoke and kale tapenade

Kale, olive and artichoke dip.

A handful of blanched kale adds real depth and character to tapenade while also boosting its bright green vibrancy. Great on toast or crostini just as it is, or add some ricotta or goat's curd.

Cook | Karen Martini | Mon Sep 28 13:11:18 EST 2015

Arroz negro

Arroz negro

Arroz negro is a traditional rice dish - essentially paella, though not called such - typical to Valencia and Catalonia on Spain's Mediterranean coast.

Cook | Karen Martini | Wed Sep 23 18:55:45 EST 2015

Portuguese tarts

Karen Martini's Portuguese custard tarts.

These little custard tarts originate from Lisbon, and, apparently, were originally one way for monasteries to use up surplus egg yolks left over after using the whites as a starching agent for...

Cook | Karen Martini | Wed Sep 16 09:34:28 EST 2015

Singapore noodles

Singapore noodles

This dish is said to have been devised by Chinese cooks in homage to the cultural diversity of Singapore, borrowing from a couple of cuisines to get the end result - hence the curry powder.

Cook | Karen Martini | Tue Sep 08 11:50:32 EST 2015

Green bean, cauliflower and fresh fenugreek salad

Cauliflower, green bean and fenugreek salad

This is a great side for a lamb, fish or chicken curry but it's also delicious with roast chicken, grilled lamb chops or pan-fried fish.

Cook | Karen Martini | Mon Aug 31 12:39:25 EST 2015