Karen Martini

Karen Martini

Food editor

Follow Karen Martini on:

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

Fish curry with tumeric, ginger and curry leaves

Rockling or blue-eye trevella fillets work well in this spicy dish. There are some less common ingredients in this, but they make a huge difference to the end result.

Cook | Karen Martini | Tue Apr 19 14:39:15 EST 2016

Silverbeet, sausage and haloumi pies

Silverbeet and haloumi pies with sausage (or ricotta).

These are delicious still warm from the oven with tzatziki or some natural yoghurt spiked with Sriracha, or your favourite chilli sauce.

Cook | Karen Martini | Tue Apr 12 10:01:46 EST 2016

Braised chicken with ras-el-hanout and dates

Chicken

This is a relatively quick and easy one-pot dish that will have people thinking that you've gone to quite a lot of trouble.

Cook | Karen Martini | Tue Apr 05 14:18:34 EST 2016

Sashimi of kingfish with finger lime, mint and chilli

Kingfish has similar richness to salmon or trout, but it is less oily and its flavour profile really suits the citric intensity of native finger limes.

Cook | Karen Martini | Tue Mar 29 13:52:34 EST 2016

Barbecued calamari with a green tomato, herb and chilli salsa

Barbecued calamari.

The aroma of grilled calamari, especially when cooked over real coals, is one of my favourite things.

Cook | Karen Martini | Tue Mar 22 13:43:38 EST 2016

Dark chocolate and orange tart

This is a darkly rich and deeply chocolatey tart, sweet, smooth and pretty indulgent – decadent, some may say.

Cook | Karen Martini | Tue Mar 15 14:41:40 EST 2016

Barbecued calamari with a green tomato, herb and chilli salsa

The delicate flavour of grilled calamari is elevated with this green salsa.

Cook | Karen Martini | Tue Mar 15 09:45:00 EST 2016

Dark chocolate and orange tart

This is darkly rich and deeply chocolatey tart, sweet, smooth and pretty indulgent – decadent, some may say.

Cook | Karen Martini | Tue Mar 15 09:45:00 EST 2016

Semolina, almond and blood plum cake

Plum and semolina shortcake.

The range of plums available in the markets these days is broad, helping to stretch the season from summer well into autumn. I am quite fond of blood plums.

Cook | Karen Martini | Tue Mar 08 13:55:57 EST 2016

Tomato salad with ricotta, dried olives and pinenuts

Sun-ripened tomatoes are hard to beat, especially if you've grown them yourself.

Whether or not you're lucky enough to grow your own, when tomatoes are fully ripe and fragrant make the most of the season by giving them the starring role.

Cook | Karen Martini | Tue Mar 01 11:19:20 EST 2016

Bastourma, labna and nectarine salad with dukkah and caramelised lemon

Bastourma, labna and nectarine salad with dukkah and caramelised lemon

Bastourma originates from Turkey and is similar to Italian bresaola - it's basically beef that's been cured, then air-dried. The big difference is in the flavourings.

Cook | Karen Martini | Tue Feb 23 10:10:40 EST 2016

Fried sardines with five-spice salt and pickled cucumber

Fried sardines with five-spice salt and pickled cucumber.

This simple dish makes a great entree or substantial appetiser to kick off an Asian-themed feast. Sardines need to be super-fresh as they deteriorate rapidly once caught; the flesh should be vibrant...

Cook | Karen Martini | Tue Feb 16 11:44:33 EST 2016

Roasted chicken polpette with peas, yoghurt and dill

Baked chicken polpette by Karen Martini.

This is an easy and delicious midweek meal that comes up beautifully the next day as a cold snack. To make this a more substantial meal, simply cook some quinoa or small pasta, like orzo, and toss it...

Cook | Karen Martini | Tue Feb 09 11:51:59 EST 2016

Kimchi

Brioche rolls with crayfish, kimchi and sesame mayonnaise.

Kimchi is probably Korea's most famous food product, and its popularity in the West has soared. Not that all kimchi has to be buried in the backyard for a couple of months to mature, fresher versions...

Cook | Karen Martini | Tue Feb 02 14:45:43 EST 2016

Brioche rolls with crayfish, kimchi and sesame mayonnaise

Brioche rolls with crayfish, kimchi and sesame mayonnaise.

The lobster roll or New England lobster roll - named after their birthplace on the American east coast where lobsters are pretty plentiful (and just a little bit cheaper than here) - has captured the...

Cook | Karen Martini | Tue Feb 02 13:53:49 EST 2016

Brioche

Making brioche

Brioche is a classic old-fashioned French bread, laden with as much butter and egg as it can carry. It is delicious toasted and served with terrine or pate, with herb-flecked scrambled eggs or gently...

Cook | Karen Martini | Tue Feb 02 13:41:25 EST 2016

Chargrilled poussins with golden raisins, lemon, chilli and soft herbs

The char from the grill is a great foil for the sweet and succulent meat, fresh herbs and bright zip of lemon.

Cook | Karen Martini | Tue Jan 19 12:26:28 EST 2016

Summer vegetable lasagne

Summer vegetable lasagne

This lasagne is built around the summery flavours of eggplant, tomato, capsicum, zucchini and basil, which are so beautifully complemented by the rich cheeses and luscious bechamel.

Cook | Karen Martini | Tue Jan 19 12:13:31 EST 2016

Karen Martini's raw slaw with tofu and peanut mayonnaise

I love the crunchy sweetness of raw beetroot, and, if you haven't tried it before, raw kohlrabi is a bit of a revelation.

Cook | Karen Martini | Tue Jan 05 00:00:00 EST 2016

Char-grilled fennel and carrot salad with champagne vinegar, tarragon and fried haloumi

char-grilled fennel and carrot salad

This salad works beautifully with grilled meat or chicken and makes a perfect partner for a baked whole fish.

Cook | Karen Martini | Tue Dec 15 13:05:27 EST 2015