Chef's RecipesEggplant, goat’s curd, katsuobushi and sesameAustralian Gourmet Traveller recipe for eggplant, goat’s curd, katsuobushi and sesame by Sean McConnell from Monster in Canberra.Now to love|Nov 23, 2014
Chefs' RecipesSean McConnell's rhubarb, strawberry and pink peppercorn crumble with chamomile ice-creamRecipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.Now to love|Aug 16, 2015
Chef's RecipesCrumpetsRecipe for crumpets by Sean McConnell from Monster in Canberra.Now to love|Aug 16, 2015
Chef's RecipesRoast beetroot with shankleesh, onion, almonds and dillRecipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.Now to love|Aug 16, 2015
Chef's RecipesCeleriac, Jerusalem artichokes, puffed rice and parmesanRecipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.Now to love|Aug 16, 2015
Chefs' RecipesSean McConnell's slow-roasted lamb shoulder with pistachios, pomegranate and vine leavesRecipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.Now to love|Aug 16, 2015
Chef's RecipesBlack barley, wild rice, candied almonds, barberry and marinated chèvreRecipe for black barley, wild rice, candied almonds, barberry and marinated chèvre by Sean McConnell from Monster in Canberra.Now to love|Aug 16, 2015
Chef's RecipesKingfish crudo, burnt ruby grapefruit, pickled fennel and anchovyRecipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.Now to love|Aug 16, 2015