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RICE NOODLES, SHREDDED CHICKEN & SESAME PASTE

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RICE NOODLES, SHREDDED CHICKEN & SESAME PASTE

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Ingredients

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
Noodles
60 grams mung bean flour
300 grams Water
  • Serves 4
  • Medium

Ingredients

  • Poached Chicken

  • Sesame Paste

  • Noodles

Directions

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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.

Awards

Hottest chef of the year The Australian 2012 Hot 50 awards

Chef of the Year The Age 2010 Good Food Guide

Chef of the Year The Age 2007 Good Food Guide

Young Chef of the Year The Age 2002 Good Food Guide

 

Moon Under Water

Hottest restaurant Victoria The Australian 2012 Hot 50 awards

Awarded One Hat 2013 The Age Good Food Guide

 

Golden Fields

Best New Restaurant The Age 2012 Good Food Guide

Awarded One Hat 2012, 2013 The Age Good Food Guide

 

Cutler & Co.

Diner’s choice award The Age 2012 Good Food Guide

Australian Restaurant of the Year Australian Gourmet Traveller 2011

Best New Restaurant The Age 2010 Good Food Guide

Chef of the Year The Age 2010 Good Food Guide

Awarded Two Hats 2010, 2011,2012, 2013 The Age Good Food Guide

 

Cumulus Inc.

Awarded One Hat 2010, 2011, 2012, 2013 The Age Good Food Guide

 

Three, One, Two

Best New Restaurant 2007 The Age Good Food Guide & Gourmet Traveller

 

diningroom 211

Young Chef of the Year The Age Good Food Guide

Awarded Two Hats 2002 to 2004 The Age Good Food Guide

 

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