Karen Martini
Food editor
Karen Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.Connect via Twitter.
Pad see ew
This noodle dish has become a staple in Thai restaurants around the world, much like pad Thai, and it’s also a very popular street food.
- < 30 mins
- Karen Martini
Karen Martini’s Spanish winter stew with chickpeas, beans and sausages
A Spanish-inspired winter stew with a good hit of spice, a little heat and a subtle tang from the sherry vinegar, this is a substantial and sustaining dish but also simple and relatively quick.
- 1-2 hrs
- Karen Martini
Pasta bake with tuna, silverbeet, stracciatella cheese and peas
Tinned tuna and plenty of greens make this a one-dish dinner, without skimping on the creamy, cheesy goodness.
- 30 mins - 1 hr
- Karen Martini
Braised tofu with fennel, wombok, egg, brown rice and peanuts
This nourishing, gently spiced tofu and vegetable dish certainly banishes the chills.
- 30 mins - 1 hr
- Karen Martini
Karen Martini’s ossobuco with a spicy twist
Fiery ’nduja sausage adds intensity and complexity to the classic northern Italian braise.
- 1-2 hrs
- Karen Martini
Lettuce cups with pork, vermicelli noodle and lime patties, peanuts and Thai dressing
Wrapped in a crisp lettuce cup with plenty of fresh herbs, these fragrant pork patties are bursting with bright flavours.
- 30 mins - 1 hr
- Karen Martini
This green chicken masala is Karen Martini’s new go-to midweek chicken curry
This curry is deliciously bright and light and the swift cooking time for the flavour payoff is a real winner.
- 30 mins - 1 hr
- Karen Martini
Roasted autumn vegetables with chilli-maple dressing and tofu and peanut vegan ‘mayo’
This recipe makes twice as much “mayo” than is needed for the salad, but it’s a staple in my house, and great in raw vegetable slaws.
- 30 mins - 1 hr
- Karen Martini
Pumpkin, golden raisin, zaatar, herb and feta filo pie
This riff on a classic spanakopita is autumn comfort food at its best.
- 1-2 hrs
- Karen Martini
Fried zucchini, mint and chilli salad with taramasalata and bottarga
This is based on a recipe from an old Italian friend who always added this to her antipasto spread during zucchini season.
- < 30 mins
- Karen Martini