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 September 30, 2017

Catalan-style braised broad beans with smoked lardo

“The warmer weather is not the only indicator of spring. For me, the sign that spring is here is the appearance of certain vegetables. Broad beans represent the season perfectly, and always find a place on the menu when they’re available.”

recipe September 16, 2017

Lamb kebabs with eggplant & Turkish chilli

“A key flavour that makes a kebab a kebab is the coals it is cooked on. The wood infuses the meat with its greatest character. The concept of dicing the meat into two-centimetre cubes means there is more surface to take on the flavour of the coals and …”

recipe September 02, 2017

Whole roasted baby cauliflower with tahini yoghurt and toasted cumin

“What brought me to cook this for the page was stumbling across these perfect little cauliflowers in the local vegetable shop. These, roasted with a knob of butter and a good pinch of salt, were quite possibly the nicest thing I’ve eaten this winter.”

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. …”

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