Recipe Collections

Andrew McConnell recipes

Check out some of Andrew McConnell's best recipes including a selection of dishes from his Melbourne restaurants Cutler & Co, Supernormal and more.
Andrew McConnell: John Dory, sea lettuce salt, sesame dressing and chrysanthemumSharyn Cairns

As the creative force behind Melbourne’s institutions Cutler & Co, Supernormal and Cumulus Inc and newer ventures Marion and Ricky & Pinky, Andrew McConnell has his finger on the pulse when it comes to crowd-pleasing food that is bold in approach, flavour and presentation. Here, we’ve collated a few of his best recipes for Gourmet Traveller, from tasty nibbles to punchy pan-Asian fare to striking desserts.

Anchovy pastries

Anchovy pastries

Steamed pork dumplings with Shanghai chilli vinegar

Steamed pork dumplings with Shanghai chilli vinegar

Andrew McConnell: Fried rice

Fried rice

slow cooked Lamb with cumin by chef Andew McConnell

Wilted greens with XO

Andrew McConnell: Cucumber and sesame

Cucumber and sesame

slow cooked Lamb with cumin by chef Andew McConnell

Lamb with cumin

John Dory, sea lettuce salt, sesame dressing and chrysanthemum

Andrew McConnell: White cabbage, poached prawns and Kampot pepper

White cabbage, poached prawns and Kampot pepper

Andrew McConnell: Deep-fried ice-cream

Deep fried ice-cream

Pork chop with bulldog sauce

Earl Grey ice-cream, PX prunes, chocolate and honey

Downtown ribs

Cracked wheat and freekah salad with barberry dressing

Raw scallop, juniper, lemon oil, sweet cicely

Roast chicken, bread salad, braised lettuce and peas

Prawn and chicken pot-sticker dumplings

Soy-milk custard and crab

Sesame cucumber

Grilled cabbage with miso dressing and nori

Peanut butter parfait, soft chocolate, roasted peanuts and salted caramel

Bonito, ginger vinegar, avocado and sesame

Greens and XO sauce

Steamed leeks, burnt butter and almonds, mussels

Fig leaf ice-cream with crushed berries and meringue

Tomato salad with sumac, shanklish and olive oil

Sardines on toast with sweet onion and pine nut tarator

Artichokes with hollandaise sauce

Steak tartare

Green bean salad with anchovy and mustard dressing

Prickly pear granita, mandarin granita, vanilla ice-cream

Cape Grim short rib, mustard leaf, gentleman’s relish

Ortiz anchovy and nasturtium sandwich, Montpellier butter

Cheese biscuits

Chicken with carrots cooked in Sauternes

John Dory, nettles, cuttlefish, ink sauce

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