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

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

Last days of summer

Spatchcock with spicy escabeche dressing.

Recipes for spatchcock with spicy escabeche dressing; roasted porterhouse with cinnamon rainbow chard and horseradish bread sauce, and a blue-eye, tomato, potato and ginger curry.

Cook | Karen Martini | Tue Jan 29 03:00:00 EST 2013

Moorish pork skewers

Moorish pork skewers with black olive & orange salsa.

These pork skewers crackle with spice and are perfectly complemented by the tangy salsa, cooling quark and fresh herbs.

Cook | Karen Martini | Thu Jan 24 10:16:48 EST 2013

Pita with crab, egg, soft herbs and caperberries

Karen Martini's Pan-fried pita with crab, egg, soft herbs & capers.

This is a great cutlery-free entree for entertaining outside. You can set up a little assembly line of the toppings and cook or reheat the pitas on the flat top of the barbecue.

Cook | Karen Martini | Thu Jan 24 10:16:45 EST 2013

Pita bread

Karen Martini's pita bread

This is a simple dough, a bit like pizza dough, but the results are quite impressive, producing light and airy pitas.

Cook | Karen Martini | Thu Jan 24 10:16:42 EST 2013

Bake, wrap and roll

Moorish pork skewers with black olive and orange salsa.

These pitas are great for a light meal, fit well into school lunches and are easily dressed up for smart finger food.

Cook | Karen Martini | Tue Jan 22 03:00:00 EST 2013

Bake, wrap and roll

These pitas are highly versatile.

These pitas are great for a light meal, fit well into school lunches and are easily dressed up for smart finger food.

Cook | Karen Martini | Tue Jan 22 03:00:00 EST 2013

Vanilla and blackberry caramel ripple ice-cream

Vanilla boysenberry ripple. Karen Martini ICE CREAM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik. PLEASE DO NOT CROP OUT FOREGROUND OF DISH OR IMAGE. The Age Newspaper and The Sydney Morning Herald.

This is simple to make and dresses up store-bought ice-cream in a really fresh and flavoursome way. It's ideal for a casual barbecue or party.

Cook | Karen Martini | Tue Jan 15 15:38:12 EST 2013

Coconut and lime icy pole with spiced syrup and pineapple

Pine lime splice. Karen Martini ICE CREAM recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik, plates from Mud, small spoon from Ex libris, MUST CREDIT. PLEASE DO NOT CROP OUT FOREGROUND OF DISH OR IMAGE. The Age Newspaper and The Sydney Morning Herald.

This is an adult dessert caught up in a childhood memory. The spice syrup has fairly sophisticated flavours and the super-fine pineapple dice with slivers of lime leaf adds refined freshness, but...

Cook | Karen Martini | Tue Jan 15 13:44:05 EST 2013

Banana and coconut 'ice-cream' sandwich with chocolate and toasted coconut

Banana and coconut ice-cream sandwich.

This is more creamy ice than ice-cream; it doesn't have the silky texture of a classic churned custard, but the bananas add real richness and texture.

Cook | Karen Martini | Tue Jan 15 13:29:52 EST 2013

Sweetness and light

Pine lime splice.

Karen Martini's vanilla and blackberry caramel ripple ice-cream.

Cook | Karen Martini | Tue Jan 15 03:00:00 EST 2013

Seared tuna steak with pine nuts, currants, sorrel and mint

Unilateral seared tuna steak with pinenuts, currants and mint. Karen Martini FISH recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik, dark blue linen from Minimax, linen napery from The Works,

Cooking tuna on one side may seem a little unusual, but by doing so you preserve the beautiful raw flesh while still getting the flavour from a good sear.

Cook | Karen Martini | Fri Dec 21 11:13:38 EST 2012

Whitebait 'chips' with green Tabasco mayonnaise

White bait chips with green Tabasco mayonnaise.

I served these up to my little ones recently and they instantly called them ''fish-chips'' and couldn't get enough of them.

Cook | Karen Martini | Fri Dec 21 11:13:35 EST 2012

Roasted barramundi with hot and sour Thai caramel

Roasted barramundi hot and sour Thai caramel. Karen Martini FISH recipes for Epicure and Good Food. Photographed by Marina Oliphant. Styling by Caroline Velik, dark blue linen from Minimax, cutlery from Izzi & Popo, MUST CREDIT. PLEASE DO NOT CROP OUT FOREGROUND OF DISH OR IMAGE. The Age Newspaper and The Sydney Morning Herald.

This is a simple but sophisticated way to serve roasted fish. I first made it when I was craving Asian flavours after a long day cooking and shooting Mediterranean dishes.

Cook | Karen Martini | Fri Dec 21 11:13:40 EST 2012