Andrew McConnell recipes

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

Fried rice

Fried rice

Wilted greens with XO

Wilted greens with XO

Cucumber and sesame

Cucumber and sesame

Lamb with cumin

Lamb with cumin

John Dory, sea lettuce salt, sesame dressing and chrysanthemum

John Dory, sea lettuce salt, sesame dressing and chrysanthemum

White cabbage, poached prawns and Kampot pepper

White cabbage, poached prawns and Kampot pepper

Deep fried ice-cream

Deep fried ice-cream

Pork chop with bulldog sauce

Pork chop with bulldog sauce

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

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

Downtown ribs

Downtown ribs

Cracked wheat and freekah salad with barberry dressing

Cracked wheat and freekah salad with barberry dressing

Raw scallop, juniper, lemon oil, sweet cicely

Raw scallop, juniper, lemon oil, sweet cicely

Roast chicken, bread salad, braised lettuce and peas

Roast chicken, bread salad, braised lettuce and peas

Prawn and chicken pot-sticker dumplings

Prawn and chicken pot-sticker dumplings

Soy-milk custard and crab

Soy-milk custard and crab

Sesame cucumber

Sesame cucumber

Grilled cabbage with miso dressing and nori

Grilled cabbage with miso dressing and nori

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

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

Bonito, ginger vinegar, avocado and sesame

Bonito, ginger vinegar, avocado and sesame

Greens and XO sauce

Greens and XO sauce

Steamed leeks, burnt butter and almonds, mussels

Steamed leeks, burnt butter and almonds, mussels

Fig leaf ice-cream with crushed berries and meringue

Fig leaf ice-cream with crushed berries and meringue

Tomato salad with sumac, shanklish and olive oil

Tomato salad with sumac, shanklish and olive oil

Sardines on toast with sweet onion and pine nut tarator

Sardines on toast with sweet onion and pine nut tarator

Artichokes with hollandaise sauce

Artichokes with hollandaise sauce

Steak tartare

Steak tartare

Green bean salad with anchovy and mustard dressing

Green bean salad with anchovy and mustard dressing

Prickly pear granita, mandarin granita, vanilla ice-cream

Prickly pear granita, mandarin granita, vanilla ice-cream

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

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

Ortiz anchovy and nasturtium sandwich, Montpellier butter

Ortiz anchovy and nasturtium sandwich, Montpellier butter

Cheese biscuits

Cheese biscuits

Chicken with carrots cooked in Sauternes

Chicken with carrots cooked in Sauternes

John Dory, nettles, cuttlefish, ink sauce

John Dory, nettles, cuttlefish, ink sauce

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.