Good Food - Karen Martini

Karen Martini

Food editor

Follow Karen Martini on:

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

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

Cos and nashi salad with gochujang dressing, cashews and sesame

Cos and nashi salad with gochujang chilli dressing.

This salad was inspired by kimchi. Of course, this is not fermented (so you don't need to bury it in the garden for a couple of months), but the gochujang adds some similar flavours, and the fresh...

Cook | Karen Martini | Mon Mar 10 13:46:54 EST 2014

Celeriac, apple and kale slaw with sour cream, anchovy and roast garlic dressing

Celeriac, apple and kale slaw with sour cream.

This healthy little salad is quite tasty on its own, but really delicious with pork. Try a crumbed organic cotoletta or some slow-cooked pulled shoulder.

Cook | Karen Martini | Wed Mar 05 09:27:26 EST 2014

Celery, lemon and parsley condiment salad

Celery, lemon and parsley condiment salad.

This ''condiment salad'' (part salad, part dressing) is fresh and bright, with a real punch of lemon and warmer tones from the nutty garlic and fennel seeds.

Cook | Karen Martini | Wed Mar 05 09:27:28 EST 2014

Carrot and red quinoa salad with oregano, smoked almonds, currants and roasted garlic dressing

Carrot and red quinoa salad with oregano, smoked almonds, currants and roasted garlic dressing.

The roasted garlic dressing is as luscious as mayonnaise and gives this salad a buttery, nutty flavour. Serve it as a meat-free starter or alongside grilled lamb or chicken.

Cook | Karen Martini | Wed Mar 05 09:27:32 EST 2014

Salads with soul

Carrot and red quinoa salad with oregano, smoked almonds, currants and roasted garlic dressing.

A great salad can be as simple as a bowl of just-picked leaves with the lightest coating of dressing.

Cook | Karen Martini | Tue Mar 04 03:00:00 EST 2014

Quick curried rice with egg, spring onions and peas

Quick curried rice with egg, spring onions & peas.

Mostly from the pantry, with a couple of fresh additions, this is a tasty dinner when you're in a hurry. It also makes a great side for spicy fried chicken.

Cook | Karen Martini | Wed Feb 26 14:30:43 EST 2014

Wholemeal and rye no-knead sourdough loaf

No-knead sourdough bread.

The principle of a sourdough starter is pretty simple: a mixture of flour and water is left to allow ambient yeast and acidic bacteria to generate a stable ferment that kills off any nasty microbes...

Cook | Karen Martini | Tue Feb 25 13:58:43 EST 2014

Smashed sardines with cumin, parsley, lemon and garlic

Ultimate sardines on sourdough toast.

It's no secret that fresh is best when we're talking fish, but never is it so true as with sardines. Buy the freshest you can, fillet them yourself and eat them on the day.

Cook | Karen Martini | Tue Feb 25 13:58:40 EST 2014

Carrot and potato salad with caraway, lemon and nigella seeds

Carrot and potato salad with caraway, lemon and nigella seeds.

My meme (grandmother) used to serve this salad with grilled sardines, but it's also delicious with lots of other things.

Cook | Karen Martini | Tue Feb 25 13:58:38 EST 2014

A little fishy? Oh yes

Sardines on Toast.

This is a little more work than your average version of sardines on toast, but these three recipes are really versatile.

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

Karen Martini's creme fraiche recipes

Fried morcilla sausage.

Though creme fraiche and the less glamorously titled sour cream have different fat contents and are made a little differently, they both bring much to savoury cooking, with a lightly tart profile...

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

Vinaigrette potatoes with cornichons, caperberries and fried egg

Vinaigrette potatoes with cornichons, caperberries, dill, creme fraiche and fried egg.

This is a delicious breakfast or brunch dish. You could easily add cured or smoked fish or even diced, warm corned beef.

Cook | Karen Martini | Tue Feb 18 00:00:00 EST 2014

Bresaola with walnut paste, nectarine, radish cress and roquefort

Bresaola with walnut paste, nectarine, radish cress and roquefort.

This dish could just as easily be plated individually as a composed salad, with the cheese broken into chunks, and served as an entree or appetiser.

Cook | Karen Martini | Tue Feb 11 14:18:44 EST 2014

Jamon with rockmelon, mint and sherry vinegar jelly

Jamon with rockmelon, mint  and sherry vinegar jelly.

This is a bit of a twist on a classic combination, with the tangy sherry vinegar and verjuice jelly providing a counterpoint to the sweet melon and rich, salty jamon. Prepare jelly in advance.

Cook | Karen Martini | Tue Feb 11 14:17:40 EST 2014

Pavlova with roasted apricots, vanilla, blackberries and lemon curd

Pavlova.

There are so many ways to dress a pavlova, and though fresh fruit might be most common, these roasted, vanilla-scented apricots are delicious with the crunchy and marshmallowy meringue and tangy...

Cook | Karen Martini | Tue Feb 11 14:16:01 EST 2014

Dressed to thrill: Summer fruit recipes

Karen Martini's summer fruit pavlova.

With all that flavour and natural sweetness, fruit can easily handle a bit of intervention and even a bit of competition.

Cook | Karen Martini | Tue Feb 11 03:00:00 EST 2014

Nuoc cham sauce

Vietnamese nuoc cham sauce.

Nuoc cham is a classic Vietnamese sauce flavoured with lime, lemongrass, chilli and palm sugar. Like its Thai counterpart, its success relies on the balance between sweet, salty, hot and sour.

Cook | Karen Martini | Tue Feb 04 10:53:33 EST 2014

Poached chicken salad with young coconut, vermicelli and Vietnamese mint

Poached chicken salad with young coconut, vermicelli and Vietnamese mint.

This is such a light and refreshing salad, bursting with fresh herbs and cooling young coconut, it makes for a perfect lunch or light dinner on a hot day.

Cook | Karen Martini | Tue Feb 04 10:53:29 EST 2014