Chefs' Recipes Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.
Chefs' Recipes Black barley, wild rice, candied almonds, barberry and marinated chèvre Recipe for black barley, wild rice, candied almonds, barberry and marinated chèvre by Sean McConnell from Monster in Canberra.
Chefs' Recipes Sean McConnell’s slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.
Chefs' Recipes Celeriac, Jerusalem artichokes, puffed rice and parmesan Recipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.
Chefs' Recipes Roast beetroot with shankleesh, onion, almonds and dill Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.
Chefs' Recipes Sean McConnell’s rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.
Chefs' Recipes Yabby jaffles Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.
Chefs' Recipes Eggplant, goat’s curd, katsuobushi and sesame Australian Gourmet Traveller recipe for eggplant, goat’s curd, katsuobushi and sesame by Sean McConnell from Monster in Canberra.