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Q&A<br />
Karen<br />
Martini<br />
As Trippas White Group’s ambassador chef,<br />
Karen Martini is tasked with creating<br />
the menus for Sydney Opera House<br />
venues, including the new Yallamundi<br />
Rooms. Here, the renowned Australian<br />
chef shares her thoughts on current food<br />
trends and why great produce is the<br />
foundation for every great meal.<br />
What does your role as<br />
ambassador chef involve?<br />
I<br />
have the wonderful opportunity to create bold,<br />
delicious and inspiring modern Australian menus<br />
to be showcased mainly in the new Yallamundi<br />
Rooms. My work in designing these menus involves<br />
collaboration with Trippas White Group’s executive<br />
chefs Kasper Christensen and George Diamond to<br />
execute and train the new and enthusiastic Trippas<br />
White Group kitchen team to carry out my vision<br />
and menu philosophy in this beautiful space.<br />
What is your food philosophy and<br />
how is this reflected in your menus?<br />
My core philosophy is championing great Australian<br />
produce. My heritage and passion is also reflected in<br />
my menus which are flavoursome, bright, bold and<br />
uncomplicated dishes with good technique applied.<br />
What are the biggest trends<br />
influencing your menus right now?<br />
I am channelling the healthy approach and appetite<br />
for enjoying seasonal food right now, especially<br />
vegetables, in all their shapes and forms. Given<br />
the rich history of the location my menus will be<br />
enjoyed, I’m also tapping into indigenous flavours<br />
that compliment other everyday ingredients.<br />
In terms of event menus, what is the key<br />
to ensuring the highest quality when<br />
dealing with such large volumes?<br />
Above all, it starts with sourcing great produce,<br />
then good cooking technique is applied in the<br />
preparation so that when we come to plating up for<br />
large events, it’s easier to deliver a well-presented,<br />
natural dish with intense flavours, quickly. Hence<br />
why my menus are simple in presentation but<br />
complex in preparation.<br />
Heading into winter, what<br />
ingredients are you looking<br />
forward to working with?<br />
This time of year can be so rewarding for a foodie.<br />
I’m looking forward to autumn and winter at their<br />
best. Chestnuts, wild mushrooms and ceps, parsnips<br />
and all our Brassica family is at their best too,<br />
including Brussels sprouts, cauliflower, broccoli and<br />
cabbages. n<br />
Karen Martini and<br />
dishes from her<br />
latest menu. Image<br />
credit: Daniel Boud<br />
www.spicenews.com.au 27
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