Karen Martini

Make haste, now is absolutely the time for “new” or young ginger rhizomes – and they are the best to pickle. They have a natural blush, are tender with a light crunch and the season generally runs from March through June. Pickled ginger is called …

Meatballs are a beloved staple in our house. While I’d love to credit this dish to my grandmother Grace, she never shared her recipe with me. My version of these rich and juicy treats gives a nod to tomato-loving Italy while also embracing the other …

While the Wiener schnitzel is perhaps the world’s most iconic schnitzel, who doesn’t love the inclusion of a good chicken “schnitty” on an Aussie pub menu. The term “schnitzel” actually refers to the meat itself, which is cut into a thin …

A seared lamb salad is perfect to share on a warm summer’s day. As with most of my salads, the dressing is key to its success. This dressing is sweet, sour and salty, balanced with olive oil and a touch of chilli and lemon for acidity. I’ve made …

This is a caprese salad, but not as you know it. The salad seems familiar at first, but the flavours have a Japanese lean and an interesting set of textures distinct from the Italian original. The soft milk mozzarella is like a ball, often with a knot, …

I recall family gatherings on my father’s side, filled with the aroma of espresso and barbecue smoke. The tables overflowed with twisted biscuits, sweet pastries filled with ricotta, and delicate crostata filled with dark cherry or fig jam, all dusted …

What is it about the combination of sugary sweetness with a hint of salt that awakens our tastebuds and makes us yearn for more? Think creamy salted caramel ice-cream or a pack of Lemon Crisp biscuits, plucked straight from the supermarket shelf for a …

Beluga lentils are named for the way in which they resemble caviar. They’re a small, black pulse and they hold their shape well. They also have the benefit of not requiring any soaking before they are cooked. In this dish, I like the way they give …

There is a universal love out there for meatballs. It exists across cultures, with many flavours and methods, but for me the Italian versions rule supreme. Greek and Lebanese come a close second. Because they are thought of as simple, economical fare, …

I’ll be honest, this is probably not a midweek go-to. There’s a little bit of fuss and a fair bit of soaking, but it is definitely worth the effort when you have some time to prepare it properly. The results are delightfully delicious. Now, no matter …

The fundamentals are this: for success when braising, take time to colour and season your meat. The vegetables do not need to be finely diced, as that will make the sauce murky. You need some integrity in the vegetables in your finished dish. The slow …

I was pretty hungry the day I cooked this. It’s addictive and very soothing and satisfying, the way the butter melts into the grains and the spiced flavour is gently imparted. It’s also very nourishing and simple to make. The vine leaves aren’t …

I saw these little spatchcocks at the supermarket and decided to do something with them. They were tiny but very tender and sweet. What I like about this is that it’s like fried chicken, but it’s not greasy. The spatchcock is more elegant and less …

The early memories I have of zucchinis are in my grandmother’s garden in Benalla. I used to pick the flowers and leave the zucchinis, just because I liked how they looked. My grandmother might have been a little annoyed, but can a granddaughter do anything …

Traditional tonnato hails from Piedmont, a region in north-western Italy that borders France and Switzerland at the foot of the Alps. But I dare say the tuna for this creamy and flavoursome condiment was originally harvested off the Ligurian coast. Once …

This Japanese-inspired egg salad is on rotation at home. Sometimes I just get stuck on particular flavours and cook them over and over again. It becomes like a craving. The sweetness and the mustard in this is something I wanted, but the more you cook …

This is a rewarding dish to make. At the end you get a real kick out of the flavour that has developed – the sophisticated, robust braise. There is real satisfaction in the way the pork and beef are balanced, the way the crust on the meat almost has …

This dish began with how much I love Chinese black vinegar. I was eating dumplings and wondered what else I could do with these flavours. I decided to make a salad based around duck and persimmons. Confit duck is traditionally big and rich and in French …

I have never confined minestrone to the colder months, although it’s perfect when it’s freezing. It is, however, still superb as we head towards spring. There are plenty of recipes with vibrant just-cooked spring vegetables and a bright dollop of …

This is a beautiful entree that has starred at Hero ever since it was added to the menu. It is so satisfyingly simple. The mint and lime pearls are uplifting and play an important role alongside the texture of the kohlrabi pickle. There is a richness …

This is a showy early-winter salad, equally delicious and at home as a starter or alongside a steak or pork chop or with a stuffed, roasted chook. The salad starts with roasting parsnips, celebrating the richness of the warm parsnips and the sweet intensity …

I cook lamb a lot. I obviously have a love affair going on. This recipe is from my husband’s family. They are Greek and no matter the occasion, they eat lamb. This recipe uses a combination of steaming and roasting at the same time that really intensifies …

Risotto is all about rice. I like carnaroli, which has a slightly longer and finer grain than the arborio most people use. It allows for a more refined, less robust risotto that favours delicate flavours. If I were making a big, tough risotto with sausage …

I have been baking this focaccia for close to three decades. I remember making it for my grandmother, Grace, who was quite taken with it. This meant a lot, not just because she was my grandmother but because she was a wonderful cook and food lover. She …