Andrew McConnell
is the executive chef and co-owner of Cutler & Co and Cumulus Inc.

By this author

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, 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

Spiced racks

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

Food March 04, 2017

Go with the dough

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

Food February 25, 2017

Lentil giant

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

Food February 18, 2017

Toasting success

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

Food February 11, 2017

Freedom of the mess

A delicious dessert with a very honest name.

Food February 04, 2017

Mussels bound

Talking Turkey with a tasty seafood sensation.

Food January 28, 2017

A tuna matata

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

Food December 24, 2016

Prawn chorus

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

Food December 17, 2016

Brine dining

A new spin on an old fast-food favourite.

Food December 10, 2016

From nuts to soup

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

Food December 03, 2016

The root on the platter

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

Food November 26, 2016

Pickle down theory

Homemade pickles add an acid tang to many dishes.

Food November 19, 2016

Shortcake and sweet

A delicious cake with an extra special edge.

Food November 12, 2016

Grillers in our midst

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

Food November 05, 2016

Thistle do nicely

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

Food October 29, 2016

Zing of pearls

Enjoy the pop from pearls of indigenous finger limes.

Food October 22, 2016

Pancake Parlour games

Graduating from Pancake Parlour.

Food October 15, 2016

Summon up the blood

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

Food October 08, 2016

Herbs ride again

Why you can never use too many herbs.

Food October 01, 2016

A little slice of heaven

Live like a tycoon with this little slice of heaven.

Food September 24, 2016

The spice is right

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

Food September 17, 2016

The flower and the glory

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

Food September 10, 2016

Sweet madeleine

The timeless Proustian confection, with a lemon twist.

Food September 03, 2016

Spare change

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

Food August 27, 2016

Buenas nachos

Even fine dining chefs will admit to enjoying a Tex-Mex spread of nachos.

Food August 20, 2016

Duck and cover

The best sausage rolls outside of a country bakery.

Food August 13, 2016

True digestive

The perfect accompaniment to a sharp cheese course.

Food July 30, 2016

Gnocchi and nice

Nice and easy, rich and cheesy dumplings.

Food July 23, 2016

Compare the pears

A perfect rich, wintertime dessert.

Food July 16, 2016

Mystic liver

The sweet and savoury appeal of chicken livers.

Food July 09, 2016

Reliable sauces for tasty meatballs

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

Fruits of the forage

How to transform the quintessential pub dish at home.

Food June 18, 2016

My brilliant Korean

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

Food June 11, 2016

Claws célèbre

A lesser known mud crab dish with Singaporean spice.

Food June 04, 2016

Taking it Nice and easy with pissaladière

A renowned go-to recipe from Nice.

Food May 28, 2016

You and whose salami?

Guaranteed to sate the most passionate chocoholic.

Food May 21, 2016

Lost in the misto of time

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

Barley high may call you

Fight the winter blues with the fortifying qualities of barley.

Food April 30, 2016

Leaves and fishes

Summer’s gone but salads are timeless.

Food April 23, 2016

Classical gastronomy

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

Join the culture club with delicious pot yoghurt

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

Playing it cool with gazpacho

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

Feeling the pintxo with seafood salad

The simple, rustic charm of a summer seafood salad.

Food February 06, 2016

Armenian cucumbers

Planting the seeds of perfect summer dishes.

Food January 30, 2016

Burgers of ’Cisco Bay

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

The name of the roes

Bottarga and summer salads.

Food November 28, 2015

Grilled quail

The fresh flavours of grilled quail with green mango salad.

Food November 21, 2015

Add a touch of frost with refreshing ginger granita

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

Food November 14, 2015

Light and fluffy scrambled eggs with roast tomatoes

The perfect start to the day.

Food November 07, 2015

Get comfortably crumbed with tonkatsu

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

Food October 31, 2015

The dipping news on bagna càuda

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

Food October 24, 2015

Thank you for smoking (salmon)

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

Wholly guacamole

Dip in to some delicious Mexican fare.

Food October 03, 2015

Celeriac and broad bean combination worth its salt

Unveiling the hidden beauty of celeriac.

Food September 26, 2015

For an impromptu apple galette, less can be moreish

From an almost bare pantry comes a spontaneous treat.

Food September 19, 2015

Behold the lamb

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

Food September 12, 2015

Enchanted omelette

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

Add smoked ham hock for the best 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

Into the woods

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

Pork belly du jour

Making pork belly an excuse for a salad.

Food July 18, 2015

Pasta perfect

A journey through the pasta.

Food July 11, 2015

Black beauty

Dip into squid ink for flavour, not just shade.

Food July 04, 2015

There will be spud

Winter comfort with corned beef hash and hasselback potatoes.

Food June 27, 2015

A matter of crust with quince and almond cake

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

Food June 20, 2015

Cassoulet peasant and accounted for

The slow-cooked splendour of a cassoulet.

Food June 13, 2015

If the choux fits, make chocolate eclairs

The light delights of chocolate eclairs.

Food June 06, 2015

Absolutely smashing pumpkin recipes

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

All hail the royally delicious kouign-amann

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

Food May 09, 2015

The flesh is leek

Tender leeks combined with romesco sauce? Olé!

Food May 02, 2015

Enjoy the French connection with coq au vin

Simple but comforting coq au vin.

Food April 25, 2015

Quince charming

Poached quince adds vitality to winter porridge.

Food April 18, 2015

A clever twist on the classic clams casino

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

Food April 11, 2015

Bread and butter

The humble loaf.

Food April 04, 2015

Nutmeg custard tart brings back milk bar memories

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

Food March 28, 2015

Sweet and simple

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

Food March 21, 2015

Raising the steaks

The secret to cooking the perfect steak.

Food March 14, 2015

Time to get on the sauce – tomato and plum, that is

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

Food March 07, 2015

Bake a leg

Crack open a superb lamb roast.

Food February 28, 2015

Taking the coconut and chocolate cake

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

Food February 21, 2015

The changing of the gado

The Indonesian classic gets a fresh makeover.

Food February 14, 2015

Pass the parcel to win the juiciest trout

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

Food February 07, 2015

Itsy bitsy, teeny weeny, raw and lightly tossed zucchini

Summer fun with short and sweet zucchinis

Food January 31, 2015

Create a dream house barbie with tasty yakitori

Quick and simple yakitori sees summer barbecuing turning Japanese.

Food January 24, 2015

Pleasures of the flesh

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

Food December 20, 2014

The nature of the feast

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

Salad days in Istanbul

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

A call to arms

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

Food November 08, 2014

Chicken and chickpea salad packs some crunch

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

Food November 01, 2014

Dashing off a broth

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

Food October 25, 2014

Lemon aids

Discover the meaning of piquancy with preserved lemons.

Food October 18, 2014

Summertime and vitello tonnato is easy

The best hangover cure in town.

Life October 11, 2014

Catch of the day

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

Food October 04, 2014

Spring has sprung with crispy asparagus spears

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

Food September 26, 2014

How to dress a favourite crustacean

Subtlety is best when it comes to savouring crab.

Food September 20, 2014

Golden globes

Meet the film stars of the thistle world – artichokes.

Food September 13, 2014

Young at heart

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

Food September 05, 2014

Cloves and shellfishes

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

Food August 30, 2014

Broad bean salads set pulses racing

Broadly speaking, there's no finer bean.

Food August 23, 2014

Shakshouka all in the mix

An Arabic breakfast classic

Food August 16, 2014

Leading the roasted lamb shoulder charge

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

Food August 09, 2014

Miracle curing for gravlax

Enjoy the delights of a Nordic favourite.

Food August 02, 2014

Delicious lime and vanilla bean tart

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

Food July 26, 2014

Winter’s bone

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

Food July 19, 2014

Pot-boiling soups

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

Food July 12, 2014

A real rib sticker

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

Food July 05, 2014

Super freekeh

The most popular dish at the Builders Arms Hotel

Food June 28, 2014

Cue the tubers

The right potato for the right job

Food June 21, 2014

Ways with 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

Winter means baby beets and Brussels sprouts

Food May 31, 2014

Ginger puddings

The simplicity of traditional steamed puddings.

Food May 24, 2014

Pub staple

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

Food May 17, 2014


The universal pleasure of roasting duck at home.

Food May 10, 2014

Crème de la crème

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

Food May 03, 2014

The new toast masters

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

Food April 26, 2014

Rolling with rissoles

An old-fashioned favourite gets a spicy twist.

Food April 19, 2014

Beyond the everyday condiment

Mastering the age-old traditions of aioli and mayonnaise

Food April 12, 2014

Cabbages and kings

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

Food April 05, 2014

Rhubarb, rhubarb, rhubarb

Treated sweetly, rhubarb delivers great desserts.

Food March 29, 2014

Savour the flavour

The simple truths behind the best roast chicken.

Food March 22, 2014

Souvenirs of Asia

Shanghai surprises.

Food March 15, 2014

Sweet surrender

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


“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.