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

Gluten freedom

Gluten-free coconut and raspberry cake.

Whether you're on a gluten-free diet by necessity or choice, you don't have to miss out on the things you love.

Cook | Karen Martini | Tue Mar 05 00:00:00 EST 2013

Jap pumpkin with cinnamon and currants

Jap pumpkin with cinnamon and currants.

Roasting your pumpkin in large wedges gives you rich, sweet flesh with great caramelised edges, which are nicely accented by the cinnamon.

Cook | Karen Martini | Mon Mar 04 15:14:25 EST 2013

Porchetta

Porchetta served with Jap pumpkin with cinnamon and currants. Karen Martini PORCHETTA recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Andrea Geisler. Photographed February 15, 2013. The Age Newspaper and The Sydney Morning Herald.

Porchetta is one of Rome's classic dishes. Traditionally a boned-out pig stuffed with fresh herbs, garlic, fennel and offal, it is superb served hot with its crackling, or makes one of the world's...

Cook | Karen Martini | Mon Mar 04 15:14:13 EST 2013

Silverbeet gratin

Silverbeet gratin.

Humble silverbeet is transformed in this rich, tasty gratin, with two vegetable textures, a golden cheesy crust and the crunch of toasted breadcrumbs.

Cook | Karen Martini | Mon Mar 04 14:12:27 EST 2013

Cracklin' Roman classic

Porchetta served with a side of jap pumpkin with cinnamon and currants.

Karen Martini's take on porchetta, served with jap pumpkin and silverbeet gratin.

Cook | Karen Martini | Tue Feb 26 03:00:00 EST 2013

Grilled eggplant with tahini and yoghurt dressing

Grilled eggplant with tahini and yoghurt dressing, pomegranate, chilli and mint.

Eggplants get a bit of a hard time. True, they're not particularly forgiving - an undercooked eggplant has about as much charm as a raw potato - but handled well, they are incredibly versatile and...

Cook | Karen Martini | Tue Feb 19 11:32:00 EST 2013

Yellow miso eggplant with tofu dressing

Yellow miso eggplant with tofu.

Cooking the eggplant this way steams the flesh in the skin, giving a really moist and delicate result that helps to soak up the flavours from the dressing.

Cook | Karen Martini | Tue Feb 19 11:25:07 EST 2013

Melanzane sotto aceto (pickled eggplant)

Melanzane sottoacetto with banana peppers.

My preserved eggplant is a great pantry staple, perfect with cured meats and hard cheese, and it really dresses up an antipasto. I also love it in a simple sandwich with shavings of grana padano.

Cook | Karen Martini | Tue Feb 19 11:17:30 EST 2013

Three ways with eggplant

Grilled eggplant with tahini and yoghurt dressing, pomegranate, chilli and mint.

A trio of eggplant recipes from Karen Martini: Grilled eggplant with tahini dressing; melanzane sotto aceto, and yellow miso eggplant.

Cook | Karen Martini | Tue Feb 19 03:00:00 EST 2013

Strawberries with caramel, goat's curd and crystallised ginger

Strawberries with caramel, goat's curd and crystallised ginger.

This is a sophisticated play on strawberries and cream. It's perfect for Valentine's Day because once prepared, it doesn't take long to put together.

Cook | Karen Martini | Tue Feb 12 15:12:09 EST 2013

Prawns with lettuce, avocado, anchovies and crisp garlic

Prawns with lettuce, avocado, anchovies and crisp garlic.

Not everyone wants garlic and anchovies as principal ingredients on Valentine's Day, so maybe skip this one if you're just starting out.

Cook | Karen Martini | Tue Feb 12 15:07:48 EST 2013

Scampi ceviche

Scampi ceviche.

This dish is an elegant, composed ceviche, the raw scampi cured in lime juice, resulting in springy flesh. This ''cooks'' the outer layer of the scampi but leaves a sashimi texture through the middle.

Cook | Karen Martini | Tue Feb 12 15:03:08 EST 2013

Straight to the heart

Strawberries in vinegar caramel, with curd.

Scampi ceviche; prawns with lettuce, avocado, anchovies and crisp garlic; and strawberries with caramel, goat's curd and crystallised ginger.

Cook | Karen Martini | Tue Feb 12 03:00:00 EST 2013

Chinese cabbage, shiitake and tofu salad

Chinese cabbage, shitake and tofu salad.

This salad is full of bright and fresh flavours but also has plenty of depth and warmth.

Cook | Karen Martini | Tue Feb 05 12:51:38 EST 2013

Coconut creme caramel with mango and glace ginger

Coconut creme caramel with mango and glace ginger.

This is a lighter version of creme caramel, using coconut milk rather than cream, and it's freshened further with sliced mango and lime.

Cook | Karen Martini | Tue Feb 05 12:45:37 EST 2013

Egg noodles with shiitake and bacon

Egg noodles with shitake and bacon.

This simple, but intensely flavoured, noodle dish is ideal for a quick dinner - just make sure you soak the dried shiitakes ahead of time.

Cook | Karen Martini | Tue Feb 05 12:38:58 EST 2013

A nod to the noodle

Egg noodles with shitake mushrooms & bacon.

These three Karen Martini recipes might not be traditional, but they're a tasty way to usher in the year of the snake.

Cook | Karen Martini | Tue Feb 05 03:00:00 EST 2013

Blue-eye, tomato, potato and ginger curry

Blue eye cod with tomato, potato, ginger and curry leaves. Karen Martini FISH, FOWL & BEAST recipes for Epicure Good Food and Good Food. Photographed by Marina Oliphant. Styling By Caroline Velik. The Age Newspaper and The Sydney Morning Herald. Photographed Dec 20, 2012.

This light and fresh curry highlights the freshness of ginger, the spicy crackle of mustard seeds and the unique smoky, citrus character of curry leaves.

Cook | Karen Martini | Thu Jan 31 13:39:07 EST 2013

Roasted porterhouse with cinnamon rainbow chard and horseradish bread sauce

Roasted porterhouse with braised rainbow chard & a horseradish bread sauce. Karen Martini FISH, FOWL & BEAST recipes for Epicure Good Food and Good Food. Photographed by Marina Oliphant. Styling By Caroline Velik. The Age Newspaper and The Sydney Morning Herald. Photographed Dec 20, 2012.

Bread sauce has never tasted so flash; I've whipped it into shape with creme fraiche, heaps of fresh horseradish and a good spike of mustard.

Cook | Karen Martini | Thu Jan 31 13:24:53 EST 2013

Spatchcock with spicy escabeche dressing

Spatchcock with spicy escabeche sauce. Karen Martini FISH, FOWL & BEAST recipes for Epicure Good Food and Good Food. Photographed by Marina Oliphant. Styling By Caroline Velik. The Age Newspaper and The Sydney Morning Herald. Photographed Dec 20, 2012.

This roasted spatchcock is best served warm or at room temperature, when the meat is most succulent and the fragrance of tarragon, paprika and saffron is in the air.

Cook | Karen Martini | Thu Jan 31 13:07:12 EST 2013