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

Seafood pie

Seafood pie of flathead, scallops and prawn cutlet.

This is my idea of a great seafood pie, loaded with prawns, fish and scallops with a silky, fennel seed and saffron-spiked sauce, peas, fine shavings of potato, a lift of lemon, flecks of fresh...

Cook | Karen Martini | Tue Jun 10 13:44:58 EST 2014

Chicken, barley and vegetable soup

Chicken and barley vegetable soup.

I always try to buy the best chicken I can, one that's spent plenty of time outdoors and had the chance to forage for plenty of worms and bugs in organic pasture.

Cook | Karen Martini | Tue Jun 03 11:20:34 EST 2014

Slow-roasted quinces with honey, cinnamon and cloves

Slow-roasted quinces with honey, cinnamon and cloves.

To me, quinces are a real treat. Incredibly hard and tart when raw, they're transformed by cooking into stunning crimson jewels with a distinctive flavour and haunting perfume.

Cook | Karen Martini | Tue May 27 08:01:45 EST 2014

Braised chicken with spiced rice, cranberries and dill

Braised chicken with spiced rice, cranberries and dill.

This recipe is based on a dish my grandmother used to cook, though her version was simpler and less intensely spiced.

Cook | Karen Martini | Tue May 20 08:57:02 EST 2014

Cider-braised smoked bacon with apples and prunes

Cider-braised smoked bacon with apples and prunes.

This is such a richly delicious dish. The smoky, fatty bacon is balanced by the sweet, spiced fruit and background acidity from the reduced cider and lemon juice.

Cook | Karen Martini | Tue May 13 09:53:06 EST 2014

Pennette with smoked trout, creme fraiche, spinach and pancetta

Pennette with smoked trout, creme fraiche, spinach and pancetta.

Pasta is a staple in so many Australian homes, Italian or otherwise. And though we all love the true Italian classics, a break from tradition is not such a bad thing every now and then.

Cook | Karen Martini | Tue May 06 09:32:12 EST 2014

Roast pumpkin soup with Thai flavours and young coconut

Thai-inspired roast pumpkin soup.

This Thai-inspired soup is loaded with intense and exotic flavours. It makes a perfect entree as is, or you could dress it up with some pan-seared prawns or picked crabmeat.

Cook | Karen Martini | Mon Apr 28 16:01:37 EST 2014

Braised chicken with dutch creams, speck and tarragon

Braised chicken with Dutch creams, speck and tarragon.

This dish is quite a nostalgic one for me. When I was a 17-year-old apprentice at Tansy's, Mark, our Flemish head chef, cooked a version of this and the combination of tarragon and chicken just blew...

Cook | Karen Martini | Tue Apr 15 10:41:04 EST 2014

Karen Martini's one-pot chicken dinner

Braised chicken with Dutch creams, speck and tarragon.

Karen Martini shares her recipe for braised chicken with Dutch creams, speck and tarragon.

Cook | Karen Martini | Tue Apr 15 03:00:00 EST 2014

Dark chocolate and gianduja mousse with hazelnut praline

Chocolate 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

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

Porchetta with rye sourdough, apple, sage and mustard fruit 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

Fried calamari with fennel salt and black aioli

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

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

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

Haloumi wrapped in vine leaves with pistachios and zaatar.

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

Quail saltimbocca with vine leaves, figs and olives

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

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

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

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 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

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