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

Scorched lemon syrup

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The bitter-sweet marmalade tang of this syrup adds a great accent to creamy desserts and elevates a scoop of vanilla ice-cream into something special.

Cook | Karen Martini | Tue Apr 30 15:02:50 EST 2013

A drizzle of saucy citrus magic

Duck breast, beetroot and chickpea salad, scorched lemon vinaigrette.

Karen Martini's restaurant-style main course, roasted duck breast with a chickpea salad. Pre-make the syrup and it can be on the table in under an hour.

Cook | Karen Martini | Tue Apr 30 03:00:00 EST 2013

A drizzle of saucy citrus magic

Vanilla and fig-leaf panna cotta with scorched lemon syrup.

The bitter-sweet marmalade tang of this syrup adds a great accent to desserts, sauces and savoury dishes.

Cook | Karen Martini | Tue Apr 30 03:00:00 EST 2013

Pear tart with thyme, gorgonzola and walnuts

Pear tart with Gorgonzola and walnuts.

This dish makes a great entree or appetiser, or it works well after the main meal as a cheese course. You will need a quantity of rough puff pastry (see method).

Cook | Karen Martini | Thu Apr 25 16:09:39 EST 2013

Apple and cherry pies

Apple and cherry pies.

These flaky little pies are delicious straight from the oven with a dollop of creme fraiche, or warm with hot custard. You will need to prepare a quantity of rough puff pastry.

Cook | Karen Martini | Thu Apr 25 16:04:28 EST 2013

Rough puff pastry

Rough puff pastry.

Rough puff pastry is simple to make and a great recipe to have in your repertoire. It doesn't have as many flaky layers as regular puff, but it's a rich, buttery pastry that crisps up well in the...

Cook | Karen Martini | Thu Apr 25 15:57:21 EST 2013

Diamonds in the puff

Apple and cherry pies.

Rough puff pastry is simple to make and a great recipe to have in your repertoire.

Cook | Karen Martini | Tue Apr 23 03:00:00 EST 2013

Vietnamese braised beef with lemongrass and star anise

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This is my version of the classic Vietnamese beef stew bo kho. It's one of those relatively simple dishes with almost endless subtle variations that would, I imagine, be the subject of fierce debate...

Cook | Karen Martini | Wed Apr 17 15:20:31 EST 2013

Spiced cabbage rolls with pork, porcini, lentils and rice

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This is one of those recipes almost worth making for the leftovers alone. It's delicious straight from the oven, but over a day or two the flavours mesh and intensify.

Cook | Karen Martini | Wed Apr 17 15:13:55 EST 2013

Lamb, pea and artichoke ragu

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The large chunks of lamb in this dish make for a hearty meal. They also allow you to get good colour on the meat when browning, which makes the ragu extra intense while the lamb becomes tender.

Cook | Karen Martini | Wed Apr 17 14:57:23 EST 2013

Slow and tender touch

Vietnamese braised beef with lemongrass and star anise.

Karen Martini's slow-cooked meats and tender braises are perfect for cool autumn nights.

Cook | Karen Martini | Tue Apr 16 03:00:00 EST 2013

Roasted pumpkin and root-vegetable soup with cinnamon and ginger

Roasted root vegetable soup with cinnamon and ginger. Karen Martini PUMPKIN recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Andrea Geisler. Photographed March 5th, 2013. The Age Newspaper and The Sydney Morning Herald.

This soup is complex, with a spike of ginger and spice accenting the layered flavours of the roast vegetables.

Cook | Karen Martini | Tue Apr 09 10:23:10 EST 2013

Baked lasagnette with pumpkin, anchovies and taleggio

Pumpkin, taleggio and lasagnette.

Pasta bakes are humble rather than fine dining, but this dish takes things up a notch; the sweet pumpkin partners so well with the creamy, tangy cheese and salty anchovies.

Cook | Karen Martini | Tue Apr 09 10:23:30 EST 2013

Pumpkin and feta pie with olive-oil pastry

Pumpkin and feta pie with olive-oil pastry.

Pumpkins are such a symbol of autumn, but they store so well you can eat local pumpkin almost all year round.

Cook | Karen Martini | Tue Apr 09 10:05:48 EST 2013

Legends of the fall

Pumpkin and feta pie with olive-oil pastry.

Recipes for pumpkin and feta pie, baked lasagnette with pumpkin, anchovies and taleggio and roasted pumpkin and root-vegetable soup.

Cook | Karen Martini | Tue Apr 09 03:00:00 EST 2013

Walnut meringue kisses with roasted blood plums

Walnut meringue kisses with roasted blood plums and double cream. Karen Martini PLUM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by CAROLINE VELIK. Photographed March 5th, 2013. The Age Newspaper and The Sydney Morning Herald.

This is my kind of dessert. Although there is a little technique involved, everything is done well before dinner and a quick assembly results in an elegant and pretty dish.

Cook | Karen Martini | Tue Apr 02 11:19:21 EST 2013

Plum, blackberry and hazelnut shortcake

Plum, blackberry & hazelnut shortcake. Karen Martini PLUM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by CAROLINE VELIK. Photographed March 5th, 2013. The Age Newspaper and The Sydney Morning Herald.

This has a really natural, old-fashioned feel to it. The fruit makes for a gooey, jammy core and the rich, crumbly shortcake is packed with flavour.

Cook | Karen Martini | Tue Apr 02 11:07:28 EST 2013

Spiced blood-plum sauce

Spiced blood plum sauce. Karen Martini PLUM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Andrea Geisler. Photographed March 5th, 2013. The Age Newspaper and The Sydney Morning Herald.

This sauce is perfect with roasted and grilled poultry or pork, and as a dipping sauce for fried wontons or spring rolls. Make it when plums are abundant and bottle some gift-size jars for friends.

Cook | Karen Martini | Tue Apr 02 10:57:46 EST 2013

Autumn's red gems

Plum, blackberry and hazelnut shortcake.

Blood plums are a great eating fruit but also perfect for cooking.

Cook | Karen Martini | Tue Apr 02 03:00:00 EST 2013

Hot cross buns

Hot Cross Buns. Karen Martini EASTER recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Andrea Geisler. Photographed March 5th, 2013. The Age Newspaper and The Sydney Morning Herald.

These spicy, fruit-rich buns are the best way to start Easter morning. They're great warm from the oven but, given the time they take to prove, I'd make them the day before and have them toasted with...

Cook | Karen Martini | Fri Mar 29 10:29:05 EST 2013