Andrew McConnell

is the executive chef and co-owner of Cutler & Co, Cumulus Inc, Marion, Gimlet and Supernormal. He is a food editor of The Saturday Paper.

By this author

Food July 22, 2023

Eggplant caponata with luganega sausage

There are no secrets to caponata. It’s a classic vegetable combination of sweet currants, sourness from the vinegar, rounded off with pine nuts. The sweet-sourness points towards Sicily. The flavour balance is in the nuances. And like all recipes, what …

Food June 24, 2023

Ginger pudding with custard

Puddings, and steamed puddings in particular, are not cooked that much anymore. The texture can scare people. Suet turns people off, too, and so I have left it out of this recipe. Puddings can also take longer to cook than other desserts, but I think …

Food May 27, 2023

Pumpkin, ricotta and sage gratin

The interest in heirloom vegetables in recent years has produced more interesting pumpkins. It’s no longer just about Queensland blues, butternut and Kent – which are beautiful to eat but can lack variety. At the restaurants we often get a selection …

Food April 29, 2023

Merguez meatballs with yoghurt sauce and parsley salad

In essence a rissole is mincemeat, usually beef or pork, sometimes with onion, sometimes with carrot, sometimes with both. In England, a rissole at the local chippy usually consists of corned beef that has been mashed with onion and potato, formed into …

Food April 01, 2023

Cake tin focaccia

On a recent summer holiday, in a town where there was no good bread to be had, I realised I had to start making focaccia again. This recipe uses plain flour – options were limited in the town – and basically requires no kneading. It’s quick and …

Food March 04, 2023

Prawn pilaf

I think pilaf – or a concept of a pilaf – is something I cook at home as often as I would a bowl of pasta. It can be as quick and simple or as complex, layered and arduous as you wish. This version is a happy medium. Pilaf originated in Persia. I’ve …

Food February 11, 2023

Sarde a beccafico

This recipe is from Sicily. Like a lot of old recipes, it has a great story behind it. It is named after a small bird, similar to a finch, that feeds on wild figs. Beccaficos were considered a delicacy by Palermo’s nobility and were stuffed with their …

Food January 21, 2023

Torta Caprese

This recipe is about my never-ending quest to perfect the chocolate cake. I think it’s one of the more temperamental cakes, which is why I want to master it. I often get caught up or hooked on a specific recipe at different times. I’ve been through …

Food August 27, 2016

Nachos with guacamole, tomato salsa and chilli con carne

Recently, I watched sport more than I ever have: the Olympics on two consecutive days. It was actually a nice thing to do with the kids, to watch the Australians, and the gymnastics, and the unfortunate Japanese pole vaulter. It was the first time we’ve …

Food March 17, 2018

Andrew McConnell’s Tiramisu

“Tiramisu has a somewhat naff mass appeal – it’s a homely dessert that should be for everyone but the addition of raw egg, coffee and alcohol excludes children and some people from the pleasures. Bringing together two things that complete every meal …”

Food March 03, 2018

Seafood salad with potatoes and fennel

“This recipe comes from the experience of standing in pintxos bars in the Basque country and eating cold seafood marinated in vinegar. There is something very hospitable about a bar top loaded with morsels of seasonal food. It’s up there with my favourite …”

Food February 17, 2018

Grilled rib eye

“The most frequent question I get from friends and diners is how to cook a piece of steak. There’s no foolproof recipe or technique. You have to be responsive to the cut, because there are so many variables – how long it’s been aged, the cut, the …”

Food February 03, 2018

Rolled pavlova

“The thing I like about it was that the ratio of meringue to cream was more pleasing than the conventional version. The positive outcome of rolling a pavlova with its filling is about the change in texture. The crust breaks down and becomes lovely and …”

Food December 23, 2017

Roast turkey with mustard mayonnaise, bacon and sage

“This is the most foolproof way I have found of cooking a turkey for Christmas. In this recipe, I try something festive without the struggle of wrestling a whole bird, usually too large for the oven. I’ve taken a fillet, wrapped it in streaky bacon to …”

Food December 02, 2017

Marinated mussels with green chilli and celtuce

“I think it’s probably relevant to talk about the weather. Summer’s here and the sunshine is a good excuse for mussels. These mussels are in a green chilli paste that I first started using on octopus in the restaurant. I’ve adjusted the recipe, deleting …”

Food November 11, 2017

Smoked bacon and sorrel tart

“When you wish to roll the pastry tart, lightly butter the form. Remove the pastry from the fridge, shape into a four-centimetre roll and slice into one-centimetre thick disks. Place the disks in a fish-scale pattern in the base of the tart form. Using …”

Food October 28, 2017

Quail with pistachio sauce

“The flavours that I’ve used for this recipe are vaguely Moorish. I’ve been obsessed with the flavour combination of quail and pistachios since eating a quail flatbread served with yoghurt and pistachio nuts at a restaurant in London named Moro. That …”

Food October 14, 2017

Chocolate pots with whisky cream

“This is a great example of a recipe that can really highlight the quality of chocolate. Too often, chocolate gets piled up with other flavours. Here you really taste the nuance – the different notes in the chocolate. Because it’s cooked at a lower …”

Food 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.”

Food 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 …”

Food 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.”

Food 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.”

Food 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 …”

Food 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.”

Food 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. ”

Food 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. ”

Food 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. …”

Food 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 …”

Food 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.”

Food 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. ”

Food June 03, 2017

Prawn and chicken dumplings with spiced vinegar

“I’ve been making these dumplings for a while now. The recipe has been tested, developed and workshopped – more than most of the recipes I cook – and it is a recipe of which I am really proud. I was quite particular about how I wanted it to taste …”

Food May 27, 2017

Chestnut, rosemary and pine nut cake

“The real name for this is castagnaccio, which I can’t pronounce responsibly so I call it chestnut cake. It’s a recipe I first encountered in Italy quite a few years ago and enjoyed immensely.”

Food May 20, 2017

Beetroot salad

“The dehydrated beetroot in this salad is an attempt to achieve a chewy, gummy bear-like texture. I don’t own a dehydrator at home, so I turn my oven down really low and put the beetroot in for the afternoon. This does more than alter the texture: it …”

Food May 13, 2017

Orecchiette with cauliflower and anchovy

“There are various techniques to achieve the perfect, ear-like shape, with its smooth indentation and the cracked surface to hold sauce, but I won’t go into them here. The one I recommend involves the corner store. The shape of the pasta is a perfect …”

Food May 06, 2017

Raw Brussels sprouts salad

“Traditionally, Brussels sprouts were boiled or steamed for an inexplicably long time. This gave them a grey tinge and a bad name. But then we started treating them with a bit of dignity and bacon, and life was good again.”

Food April 29, 2017


“Quality rollmops make themselves known the instant you open the jar. The smell should be briny but not too bracing. Good delicatessens should have herrings imported directly from Scandinavia and I wouldn’t make this without a proper pickled herring.”

Food April 22, 2017

Baked celeriac and potatoes with honey, cinnamon and thyme

This potato cake of sorts is layered and slowly cooked. It can be pre-prepared and warmed later in wedges or as a large puck that can be sliced at the table. Cutting the whole thing into wedges and roasting in individual servings yields a crisp golden wedge.

Food April 15, 2017


I never tire of this recipe. I started cooking it when I started my apprenticeship. It was one of the first things I learnt to cook. This week in the restaurant we cooked the same recipe as a snack at the bar. Admittedly, the one I cooked 25 years ago used local cheddar. The one we cooked this week used 18-month-aged Gruyere de comté.

Food April 08, 2017

Sweet and sour onions and chicken livers

For years, not much had changed in the onion world. That was until last year, when the cipollini onion arrived. These sweet little onions are tender and not as astringent as their cousins. They also have a lovely squat shape.

Food April 01, 2017

Lemon posset with Chantilly cream

I think it’s good to get away from contemporary desserts – gelatines, contemporary flavours. This dessert has its origin in the Middle Ages, and began as a warm milk drink. Eventually it evolved into a dessert that was curdled, often with alcohol. There are other iterations where almonds and egg yolks have been used to thicken the milk or cream. In this recipe, though, the thickening agent is also the flavouring agent: lemon juice.

Food March 25, 2017

Beef tartare, tarragon mayonnaise and fried anchovy

Steak tartare is a very important part of the classic French bistro. Often horse is used. Personally, I prefer the beef. I’ve eaten quite a few versions, using various cuts of meat. I’ve seen it with an aged piece of beef, but I prefer to use fresh cuts. The tenderness is not an issue because you’re dicing the meat anyway, and you add so many flavours that the ageing becomes kind of redundant.

Food March 18, 2017

Warm salad of zucchini, leek, smoked butter and bottarga

One of the best ways to cook zucchinis is over coals. I usually split them down the middle and cook them on the cut side only. I cook them until they are al dente, if that term can apply to more than pasta. I season the cut side for 15 minutes before I put them on the coals, and then cook until they are golden. From there, they can be sliced and dressed with most vinegars and any manner of European herbs.

Food March 11, 2017

Roast spiced rack of lamb

Racks of lamb for spring, with a northern Chinese twist.

Food March 04, 2017


A timeless classic – just don't open the sun-dried tomatoes.

Food February 25, 2017


Exotic salads that transport the flavours of the Middle East and Asia.

Food February 18, 2017

French toast with caramelised figs, burnt honey and mascarpone

From breakfast to dessert to hangover cure, French toast ticks all the boxes.

Food February 11, 2017

Blackberry mess

A delicious dessert with a very honest name.

Food February 04, 2017

Mussels plaki

Talking Turkey with a tasty seafood sensation.

Food January 28, 2017

Tuna tartare with crushed pea salad

Give peas a chance with the rich flesh and clean flavour of raw tuna.

Food December 24, 2016

Prawn roll

The snack that ticks all the boxes when it comes to flavour, texture and balance.

Food December 17, 2016

Piri piri chicken

A new spin on an old fast-food favourite.

Food December 10, 2016

Almond soup

Meet gazpacho’s slick city cousin – velvety smooth almond soup.

Food December 03, 2016

Raw sea bream with fresh horseradish, shallot and lemon dressing

Used sparingly, horseradish can be a welcome and delicate addition to raw fish dishes.

Food November 26, 2016

Pickled artichoke hearts, daikon and fennel

Homemade pickles add an acid tang to many dishes.

Food November 19, 2016

Almond shortcake, strawberry jelly and cream

A delicious cake with an extra special edge.

Food November 12, 2016

Grilled broccolini, yoghurt dressing and hazelnuts

There’s no reason not to have a vegetarian barbecue.

Food November 05, 2016

Roast artichokes with almonds and mint

Don’t be put off by the preparation – an artichoke is a delicate and delicious delight.

Food October 29, 2016

Raw kingfish with sweet ginger dressing and finger lime

Enjoy the pop from pearls of indigenous finger limes.

Food October 22, 2016

Spring onion and ricotta pancakes

Graduating from Pancake Parlour.

Food October 15, 2016

Boudin noir on toast with smoked tomato and parsley salad

It may not be everyone’s cup of tea, but for some it’s bloody marvellous.

Food October 08, 2016

Spring vegetable salad, herb dressing and soft duck egg

Why you can never use too many herbs.

Food October 01, 2016

Millionaire’s shortbread

Live like a tycoon with this little slice of heaven.

Food September 24, 2016

Steamed five-spice chicken and egg fried rice

Add some spice to fried rice with this juicy, succulent chicken.

Food September 17, 2016

Black barley, farro, hibiscus and labne salad

A sensational vegetarian salad – with just a hint of flower power.

Food September 10, 2016

Madeleines filled with lemon curd

The timeless Proustian confection, with a lemon twist.

Food September 03, 2016

Hunan pork ribs with cumin and chilli

A Shanghai surprise of tender and full-flavoured pork ribs.

Food August 20, 2016

Duck sausage rolls

The best sausage rolls outside of a country bakery.

Food August 13, 2016

Digestive biscuits with poached quince

The perfect accompaniment to a sharp cheese course.

Food August 06, 2016

Spanish potato tortilla

A Spanish tortilla to start the day.

Food July 30, 2016

Ricotta dumplings with burnt butter, pine nuts and sage

Nice and easy, rich and cheesy dumplings.

Food July 23, 2016

Pot roast pears

A perfect rich, wintertime dessert.

Food July 16, 2016

Chicken livers on toast

The sweet and savoury appeal of chicken livers.

Food July 09, 2016

Spicy pork and fennel meatballs in onion sauce

Here’s what all the fuss is about.

Food July 02, 2016

Twice-cooked chocolate soufflé

An election special: a soufflé that rises twice.

Food June 25, 2016

Steak and wild mushrooms

How to transform the quintessential pub dish at home.

Food June 18, 2016

Sweet and sour cauliflower, and eggplant salad with mala dressing

Why sweet and sour doesn’t have to be sticky and icky.

Food June 11, 2016

Black pepper crab

A lesser known mud crab dish with Singaporean spice.

Food June 04, 2016


A renowned go-to recipe from Nice.

Food May 28, 2016

Chocolate truffles and chocolate salami

Guaranteed to sate the most passionate chocoholic.

Food May 21, 2016

Bollito misto with salsa verde

A meaty Italian classic.

Food May 14, 2016

Steamed Chinese sponge cake with custard

A dessert designed for comfort, with just a hint of spice.

Food May 07, 2016

Kale, black barley and bacon soup

Fight the winter blues with the fortifying qualities of barley.

Food April 30, 2016

Potato salad with Avruga, tobiko and salmon roe

Summer’s gone but salads are timeless.

Food April 23, 2016

Pork and fennel sausages, onion gravy and mash

A dish that needs no reinvention: bangers and mash.

Food April 16, 2016

Homemade flatbread

Delicious flatbread with toppings for brunch, or just brushed with olive oil.

Food April 09, 2016

Pot-set yoghurt with hibiscus poached pears

The satisfaction of making your own yoghurt.

Food April 02, 2016

Cantonese-style steamed fish with bok choy

The fleshy pleasures of steamed whole fish.

Food March 26, 2016

Whole roasted cauliflower, white miso and furikake

Roasting a cauliflower, Japanese style.

Food March 19, 2016

Azerbaijani chicken

Take a trip to Eastern Europe with aromatically stuffed roast chicken.

Food March 12, 2016

English muffins with lemon butter sauce

Make your own fresh English muffins for breakfast.

Food March 05, 2016

Crema catalana

The secret to a Spanish pot custard.

Food February 27, 2016


What better than a glass of cool gazpacho to celebrate a beautiful summer past?

Food February 20, 2016

Green bean salad with pesto

There is no substitute for fresh, simple pesto.

Food February 13, 2016

Seafood salad with potatoes and fennel

The simple, rustic charm of a summer seafood salad.

Food February 06, 2016

Marinated cucumber with lemon verbena vinegar

Planting the seeds of perfect summer dishes.

Food January 30, 2016

Hamburgers with zucchini pickle

A well-built hamburger is a beautiful thing.

Food January 23, 2016

Yoghurt panna cotta with caramelised figs and pistachio nuts

The textural delights of perfect panna cotta.

Food December 19, 2015

Glazed Christmas ham and pickled cherries

The perfect Christmas ham … with a cherry on top.

Food December 12, 2015

Raspberry cordial and raspberry and Lillet Rouge jelly

Grown-up raspberry recipes for the young at heart.

Food December 05, 2015

Shaved fennel and celery salad with bottarga

Bottarga and summer salads.

Food November 28, 2015

Grilled quail with green mango salad

The fresh flavours of grilled quail with green mango salad.

Food November 21, 2015

Mango, pawpaw and lime salad with ginger granita

Summer’s here and the time is right … for cooling, tangy desserts.

Food November 14, 2015

Scrambled eggs with roast tomatoes

The perfect start to the day.

Food November 07, 2015

Tonkatsu sandwiches

More than just a schnitzel, tonkatsu makes the perfect Japanese sandwich.

Food October 31, 2015

Bagna càuda

Enjoy a taste of Italy with a modern twist on bagna càuda.

Food October 24, 2015

Hot smoked salmon, dill and salted onions

Succulent and simple hot smoked salmon.

Food October 17, 2015

Rhubarb fool with almond praline

The welcome return of an old-fashioned English dessert.

Food October 10, 2015


Dip in to some delicious Mexican fare.

Food October 03, 2015

Salt-baked celeriac, broad beans and preserved lemon

Unveiling the hidden beauty of celeriac.

Food September 26, 2015

Apple galette

From an almost bare pantry comes a spontaneous treat.

Food September 19, 2015

Roast lamb with crushed peas and mint sauce

A delicious lamb roast, and the secret of great peas.

Food September 12, 2015

Omelette of spring greens and goat’s cheese

The rustic comfort of a quick, easy and delicious omelette.

Food September 05, 2015

Flourless chocolate torta caprese

The simple pleasure of an Italian flourless chocolate cake.

Food August 29, 2015

Baked beans

Throw away the can opener. These baked beans are the real deal.

Food August 22, 2015

Wonton noodle soup

From a Hong Kong hole in the wall to high art.

Food August 15, 2015

Winter salads

Two twists on the classics: cauliflower and curd, and reimagining the Waldorf.

Food August 08, 2015

Truffle and parmesan tart

The earthy pleasure of truffles in a winter's tart.

Food August 01, 2015

Tiramisu – an Italian masterpiece

Need a little pick me up? You can't go past tiramisu.

Food July 25, 2015

Roast pork belly salad with pickled walnuts and radicchio

Making pork belly an excuse for a salad.

Food July 18, 2015

Strozzapreti with salsa di noci

A journey through the pasta.

Food July 11, 2015

Black rice venere

Dip into squid ink for flavour, not just shade.

Food July 04, 2015

Corned beef hash and hasselback potatoes

Winter comfort with corned beef hash and hasselback potatoes.

Food June 27, 2015

Quince and almond cream cake

Brew up a cuppa and enjoy the creamy wonders of quince and almond cake.

Food June 20, 2015


The slow-cooked splendour of a cassoulet.

Food June 13, 2015

Chocolate eclairs

The light delights of chocolate eclairs.

Food June 06, 2015

Roast pumpkin, pine nuts and yoghurt

The creeping appeal of good, old-fashioned pumpkin.

Food May 30, 2015

French toast with cinnamon butter and candied almonds

The comforting delights of French toast.

Food May 23, 2015

Pickled sardines on toast

Swim into winter with the perfect pickled fish.

Food May 16, 2015


The buttery, sugary delights of Brittany's famous kouign-amann.

Food May 09, 2015

Leeks with romesco sauce

Tender leeks combined with romesco sauce? Olé!

Food May 02, 2015

Coq au vin

Simple but comforting coq au vin.

Food April 25, 2015

Poached quince and porridge

Poached quince adds vitality to winter porridge.

Food April 18, 2015

Clams, bacon and bread

Why not take a famous recipe, then make it even better.

Food April 11, 2015

Potato bread

The humble loaf.

Food April 04, 2015

Nutmeg custard tart

An delicate and delicious new take on a corner shop staple.

Food March 28, 2015

Carrot, yoghurt and honey salad

Take the flavour of heirloom carrots, and reference them back to an heirloom recipe.

Food March 21, 2015

Grilled rib eye with horseradish cream

The secret to cooking the perfect steak.

Food March 14, 2015

Tomato and plum sauces

An end-of-season fruit surplus means sauce is ripe for the making.

Food March 07, 2015

Salt-baked lamb

Crack open a superb lamb roast.

Food February 28, 2015

Coconut and chocolate cake

Love a Cherry Ripe? Then this is the cake for you.

Food February 21, 2015

Vegetable salad with peanut sauce

The Indonesian classic gets a fresh makeover.

Food February 14, 2015

Brook trout in paper

Looking for something delicate and delicious? We've got it all wrapped up.

Food February 07, 2015

Raw zucchini salad with pine nuts and ricotta

Summer fun with short and sweet zucchinis

Food January 31, 2015

Summer barbecue yakitori

The heart of a good house party is always in the kitchen. In better weather, it moves outdoors to the barbecue. People gravitate there, doling out advice on the best way to grill anything. The added attraction of watching meat grill, and the anticipation …

Food January 24, 2015

White peach and nectarine salad with Champagne granita

Now's the time to embrace summer stone fruits with a passion.

Food December 20, 2014

Roasted crayfish with herb butter

Christmas comes but once a year – and with it an almighty spread.

Food December 13, 2014

Refreshing cucumber cocktail and whipped cod roe dip

Fancy a quick dip? And a delicious cocktail to go with it?

Food December 06, 2014

Cos lettuce and smoked trout salad

Find inspiration with these light and healthy seafood salads.

Food November 22, 2014

Tomato, prawn, pork floss, burnt chilli and basil salad

A Thai twist on the tomato salad

Food November 15, 2014

Cooked and dressed octopus

Don't be a sucker – learn how to cook fresh octopus.

Food November 08, 2014

Shredded chicken and chickpea salad

Blend complementary textures and flavours to create not just a salad, but a perfect, complete meal.

Food November 01, 2014

Cold udon noodles with bonito

Savoury Japanese dashi stock to warm your cockles (or your fish).

Food October 25, 2014

Chicory salad and oysters with preserved lemon

Discover the meaning of piquancy with preserved lemons.

Food October 18, 2014

Vitello tonnato

The best hangover cure in town.

Food October 11, 2014

Seafood stew

Fresh is truly best when it comes to sumptuous seafood stew.

Food October 04, 2014

Boiled asparagus with brown butter and almonds

You don't have to be a Britney fan to truly love these spears.

Food September 26, 2014

Devilled crab and crab sandwiches

Subtlety is best when it comes to savouring crab.

Food September 20, 2014

Raw beef, raw artichoke and bottarga

Meet the film stars of the thistle world – artichokes.

Food September 13, 2014

Chocolate and sea salt biscuits with raspberry jelly

Raspberry jelly and chocolate cookies turn kitchen time into child's play.

Food September 05, 2014

Garlic and potato soup with scallops

Looking for the perfect place to start in the kitchen? Reach for the garlic.

Food August 30, 2014

Broad bean salad

Broadly speaking, there's no finer bean.

Food August 23, 2014


An Arabic breakfast classic.

Food August 16, 2014

Slow-roasted lamb shoulder

The perfect way to share a joint. Of slow-roasted lamb, that is…

Food August 09, 2014


Enjoy the delights of a Nordic favourite.

Food August 02, 2014

Lime and vanilla bean tart

Looking for something soft and giving? Then try this tart with a heart.

Food July 26, 2014

Penang curry with quick pickled cucumbers

A wintry Penang curry pick-you-up, with oxtail.

Food July 19, 2014

Soup: chestnut, celeriac and cabbage, and curry and mussel

From the refined to the rustic, soups deliver the goods.

Food July 12, 2014

Choucroute garnie

It may not be quick and easy, but choucroute garnie is a true celebration of winter.

Food July 05, 2014

Broccoli and freekeh salad

The most popular dish at the Builders Arms Hotel

Food June 28, 2014

Baked gnocchi and potato and onion gratin

The right potato for the right job

Food June 21, 2014

Meringue with passionfruit curd

What's the quintessential Australian dish? Meringue with passionfruit, of course.

Food June 14, 2014

Grandpa’s Irish stew

If you love breaking the rules, you’ll love making Irish stew.

Food June 07, 2014

Winter vegetables

I like cooking in winter. I like winter food. I think that comes from growing up in Victoria – I always had four distinct seasons. One of the things I like, when it is cold, is just turning the oven on to cook. A happy quirk of nature is that things …

Food May 31, 2014

Ginger pudding and custard

The simplicity of traditional steamed puddings.

Food May 24, 2014

Fish pie

Want a dependable, welcoming dish that always delivers? Try fish pie.

Food May 17, 2014

Roast duck

The universal pleasure of roasting duck at home.

Food May 10, 2014

Crème caramel

What better treat to serve Mum on Mother's Day than crème caramel.

Food May 03, 2014

Wilted greens and poached eggs on toast

The hottest new food trend going round? It's toast.

Food April 26, 2014

Mergeuz meatballs with yoghurt sauce and parsley salad

An old-fashioned favourite gets a spicy twist.

Food April 19, 2014

Aioli, and saffron and mussel mayonnaise with steamed whiting

Mastering the age-old traditions of aioli and mayonnaise

Food April 12, 2014

Shredded cabbage salad and roasted Jerusalem artichokes

Elevating the humble cabbage to its rightful place at the table.

Food April 05, 2014

Rustic rhubarb tarts

Treated sweetly, rhubarb delivers great desserts.

Food January 29, 2022

Roast chicken with fennel gratin

The simple truths behind the best roast chicken.

Food March 22, 2014

Silken tofu and marinated eggplant

Shanghai surprises.

Food January 15, 2022

Andrew McConnell’s chocolate cake

Pierre Hermé is a fourth-generation pastry chef. Originally from Alsace, he is now chef patron of a series of Paris’s best pastry shops. No other people take their food as seriously as Parisians, and Hermé is food royalty to the French, a national …

Food March 08, 2014

Anchovy, garlic and celery salad and anchovies on toast

“Generally in Australia we get anchovies similar to the European variety but, in total, there are about 140 species in the anchovy family. ”

Food February 28, 2014

Autumn salads

Two salads full of rich autumnal colour.