Karen Martini

Karen Martini

Food editor

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

Pork hocks with cider, honey, star anise and Sichuan pepper

Pork loves soy, chilli and Asian spices. The richness of the meat and the fat stand up so well to the strong flavours and they in turn really help to balance their intensity.

Cook | Karen Martini | Mon Jul 27 12:59:47 EST 2015

Chicken biryani with almonds, saffron and rosewater

Chicken biryani with almonds, saffron and rosewater.

Biryani is a classic rice dish cooked across India. Various proteins are used, including mutton, goat, fish, egg and lentils, although chicken is probably the most common – at least outside India.

Cook | Karen Martini | Wed Jul 22 07:26:40 EST 2015

Congee with spinach leaves and cooked chicken

There is something very nourishing and comforting about congee, and it is often "prescribed" much in the same way that chicken soup is.

Cook | Karen Martini | Mon Jul 13 16:40:43 EST 2015

Salted pork with lentils in broth

Salted pork and lentils (petit sale aux lentilles).

Petit sale aux lentilles is a traditional and popular French dish of salted pork and lentils cooked in broth with aromatic vegetables and a generous bouquet garni of fresh herbs.

Cook | Karen Martini | Wed Jul 08 10:20:18 EST 2015

Smoked eggplant and potato soup with kefalograviera

The subtle smokiness of this rich and velvety soup is a quite unexpected flavour, but such a great companion to the eggplant, potato and salty cheese.

Cook | Karen Martini | Wed Jul 01 17:01:35 EST 2015

Roasted pumpkin and walnut dip

Pumpkin is probably most commonly associated with sweets in Turkey, but its sweet richness coupled with tahini, walnuts and the tang of lemon juice and pomegranate molasses makes a delicious savoury...

Cook | Karen Martini | Wed Jun 24 11:37:06 EST 2015

Japanese-style curry with scotch fillet and daikon

Japanese curries are built on a gently spiced roux that flavours and thickens the sauce. Making a roux yourself is far from difficult and you can spice it any way you like – you'll also skip any of...

Cook | Karen Martini | Mon Jun 15 14:24:56 EST 2015

Spiced cauliflower and feta omelette with chorizo and almond dressing

Spiced cauliflower and feta omelette with chorizo and almond dressing.

This is great breakfast fare, but it would also make a tasty and very quick midweek dinner. Having leftover roasted cauliflower on hand is a surprisingly common thing in my house.

Cook | Karen Martini | Mon Jun 08 12:20:48 EST 2015

Veal and pork polpette with cabbage, taleggio and truffled pecorino

Veal and pork polpette with cabbage and taleggio.

Inspired by a classic northern Italian pasta dish made with buckwheat noodles, cabbage, pork sausage and cheese, this is true cold-weather comfort food.

Cook | Karen Martini | Mon Jun 01 12:18:14 EST 2015

Maltese-style baked rice

This dish, based on the classic Maltese dish ross il-forn, is a versatile mix of gently spiced rice, mince, egg and tomato that can be made ahead of time.

Cook | Karen Martini | Tue May 26 14:07:49 EST 2015

Roasted rhubarb and ginger clafoutis

Put a spin on this traditional French cherry dessert by using rhubarb. It's great for the cooling weather, but also very delicate and quite fresh.

Cook | Karen Martini | Tue May 19 16:18:32 EST 2015

Karen Martini's roasted rhubarb and ginger clafoutis

Clafoutis is a traditional French dessert of cherries baked in batter. It is also particularly good with rhubarb.

Good Food,Cook | Karen Martini | Tue May 19 00:00:00 EST 2015

Korean-style beef ribs with chestnuts and radishes

Karen Martini recipe - Korean-style Beef ribs

This is certainly not a traditional Korean recipe, but it is inspired by a classic, galbi jjim. The original is customarily a celebratory dish, but there's nothing so complicated in the method that...

Cook | Karen Martini | Thu May 14 10:43:58 EST 2015

Braised lamb neck and barley broth

Lamb broth is a staple in cooler weather. This version adds some spice and a good squeeze of lemon at the end, an approach that really sharpens the flavours.

Cook | Karen Martini | Mon May 04 16:36:28 EST 2015

Lamb ribs with miso, treacle and dark ale

Lamb ribs with miso, treacle and dark ale.

These lamb ribs are darkly sticky and delicious, and perfect for entertaining a crowd. The treacle and miso enrich and add depth of flavour to the ribs, while the vinegar cuts through the fat.

Cook | Karen Martini | Wed Apr 29 07:46:48 EST 2015

Baked apples with verjuice and clove crumb

Baked autumn apples with verjuice and clove crumb.

Apples are at their glorious best in autumn, and there's nothing better than sweet baked apples with a gently spiced crumb and a spoon of clotted cream or quality vanilla ice-cream – simple flavours...

Cook | Karen Martini | Wed Apr 22 09:56:01 EST 2015

Cavolo nero with speck, miso and garlic

Cavolo nero with speck, miso and garlic.

Miso, a classic Japanese seasoning, adds savoury complexity to a whole range of dishes. It's also very versatile; using it creatively can inject umami-laced depth to recipes, without skewing them...

Cook | Karen Martini | Mon Apr 13 13:53:06 EST 2015

Burnt honey and yoghurt parfait with macadamia praline

The roasted nuts and the crunchy caramel beautifully offset this creamy and lightly sour, honey-scented parfait. This is the perfect dish if you want an ice-cream based dessert but don't have a churn.

Cook | Karen Martini | Tue Apr 07 11:55:58 EST 2015

Spicy Thai squid salad with charred cucumber

Thai spicy lime and chilli squid salad with charred cucumber.

This is a great starter for a Thai-themed feast, zingy and fresh, and it really gets the tastebuds going.

Cook | Karen Martini | Wed Apr 01 09:27:58 EST 2015

Twice-roasted duck with salted orange, cocoa nibs and coffee

Chocolate can work well in both sweet and savoury dishes. Cocoa (or cacao) nibs make chocolate flavours even more versatile, adding a robustly savoury edge and crunchy texture to all kinds of...

Cook | Karen Martini | Wed Mar 25 13:17:05 EST 2015