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Adjust Servings:
1 continental cucumber seeds removed cut into julienne
3 spring onions
1/2 cup coriander loosely packed
ground sichuan pepper
chilli oil to serve
Sesame Oil to serve
Poached Chicken
1/2 kilograms organic chicken
2 spring onions
5 coriander sprigs
4 Ginger crushed
1/4 teaspoon white peppercorns
Sesame Paste
2 tablespoons light soy sauce
4 tablespoons tahini paste
1 teaspoon Sugar
2 teaspoons fish sauce
1 clove Garlic
1 tablespoon Lemon Juice
50 millilitres Water
60 grams mung bean flour
300 grams Water
  • Serves 4
  • Medium


  • Poached Chicken

  • Sesame Paste

  • Noodles



Andrew McConnell

Born and raised in Melbourne, Andrew McConnell is Executive Chef and co-owner of four Melbourne restaurants. Cutler & Co, opened in 2009, reflects Andrew’s depth of fine dining experience both in Australia and internationally and his passion for exceptional, often unusual, seasonal produce. The restaurant has received Restaurant of the Year awards from both Australian Gourmet Traveller and The Age Good Food Guide. In 2008 Andrew opened Cumulus Inc. an all day eating house and bar in Melbourne’s CBD. Acclaimed for its welcoming atmosphere, stylish interior and understated food, Cumulus Inc. is fast becoming a Melbourne city icon. Cumulus Inc. the cookbook was published in October 2012. Andrew’s next venture was to open Golden Fields in 2011. Located in St Kilda, the restaurant and bar incorporates Andrew’s experience working in Shanghai and Hong Kong with Michelle Garnaut. Golden Fields serves Asian focused small plates and shared dishes in a clever and considered space featuring an open kitchen and full length marble bar. Prior to opening Cutler & Co. Andrew owned restaurant Three, One, Two. Voted 2007 Best New Restaurant in both Australian Gourmet Traveller magazine and The Age Good Food Guide. Andrew was also honoured as Chef of the Year by The Age 2007 Good Food Guide.   Andrew’s first independent venture was diningroom 211. Awarded two hats in The Age Good Food Guide in every year of its operation, it was here that he first drew media and industry attention when he shared the 2002 “Young Chef of the Year” prize with his brother Matthew. In April 2012 Andrew became co-owner of the Builder’s Arms Hotel in Fitzroy, his first foray into pubs. The enterprise is multi-faceted with a bar, bistro, garden and smart dining room called Moon Under Water. The dining room opened in July 2012 to much acclaim, winning the award of hottest Victorian restaurant in The Australian Hot 50 restaurant awards 2012.

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