Andrew McConnell

Chef and restaurateur

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.

It's the Campari and soda you know, but with a little kiss of summer.

Here's how to get the party started.

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

Go all out this Christmas with roast goose - it's worth the investment.

A bright and simple salad that can be served as a side, but also holds up on its own.

There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.

Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.

Things heat up with Andrew McConnell's wood-grilled prawns with a smoky chilli oil.

Andrew McConnell's all-time favourite fish, pan-fried with a classic combo of butter and onions.