Andrew McConnell
is the executive chef and co-owner of Cutler & Co and Cumulus Inc. He is The Saturday Paper’s food editor.

By this author

recipe August 19, 2017

Whole roast chicken with spiced pilaf

“In essence, pilaf is rice that is cooked in a broth. Many rice-producing countries have their own version of this. The name is borrowed from the Turkish pilav. Served straight from the pot to the table, the pilaf can be quite a dramatic ritual.”

recipe August 05, 2017

Scallops roasted with seaweed butter

“What makes the live scallop quite spectacular is not just the sweetness and freshness of the flavour but also the firm texture. When we clean the scallops we release the muscle and remove the lid, leaving the muscle and entrails intact. The muscle is …”

recipe July 22, 2017

Strozzapreti with salsa di noci

“The most essential thing about cooking pasta is timing. My other rule with cooking pasta is to take the recommended cooking time and subtract two minutes.”

recipe July 15, 2017

Grilled calamari with fried bread and nduja

“Nduja, the ingredient du jour across the country for the past 12 months, is popular for good reason. It’s spicy as hell, highly seasoned and it packs a punch. A little goes a long way. ”

recipe July 08, 2017

Spiced roasted pumpkin with pine nut cream

“One of the most practical things to do with a pumpkin, I believe, is to simply roast it. This is the best way to bring out its flavour. Roast pumpkin is simple but can be easily spoilt, and some varieties work better than others. ”

recipe July 01, 2017

Crème brûlée with poached rhubarb

“Crème brûlée is not really a difficult recipe and not overly challenging to master. Understanding the temperature of your oven helps, as does removing the custard from the oven just as it sets. Left too long in the oven it will slowly start to curdle. …”

recipe June 24, 2017

Ricotta dumplings with burnt butter, pine nuts and sage

“These dumplings are quite rich and cheesy. They would be too much with a rich ragout. I like the simplicity of burnt butter and sage with this dish but, if you wanted to add to it, some blanched broccolini or grilled ribbons of zucchini could be turned …”

recipe June 17, 2017

Apple tarte Tatin

“I don’t know where the idea for upside-down things came from in the kitchen, but there is magic and theatre about it, inside out and upside down. I like the way you almost make something backwards and then it reveals itself at the end.”

recipe June 10, 2017

Beef brisket braised in mead and pickled walnuts

“Brisket is a favourite braising cut. Depending on the breed, it is usually well marbled and contains plenty of interconnective tissue, which transforms into a lovely gelatinous mass. Don’t attempt this if you are in a rush, though. ”