‘The diversity of Melbourne is the key factor for me. So many elements mesh together - the thriving food industry, architecture, art in its many guises, easy accessibility to bush and beach.'

As a young man, Andrew McConnell had two possible outlets for his creativity. One was food. The other was visual art. Luckily for the Melbourne dining scene he chose the former path. Some of his secondary passion continues to inform his work as a chef, however. He blends and contrasts flavours to bring interest and pleasure to the palate, much as a painter uses the tonalities of paint on a palette.

‘When I sit down and compose a dish, I look at the medium I’m working with, take it for what it is, then think about what other ingredients will complement it best,’ Andrew says. ‘I build it up on the plate in that way. I am conscious of the way it appears visually and of course the way that the different elements taste.’

Andrew’s dishes are currently being exhibited at Circa, the Prince (where he is executive chef) and at ‘The Age Good Food Guide’ 2007 Best New Restaurant, Three, One, Two. ‘A restaurant is a social environment, so to see people use it as public space and understand it, while at the same time having the freedom to express myself creatively through my food is incredibly rewarding.’

Favourite Trip
The Yarra Valley; visit a couple of vineyards, stop somewhere for lunch, then the TarraWarra Museum of Art (311 Healesville Yarra Glen Road, Healesville, 03 5957 3100, twma.com.au).

Favourite Food Experience
The egg, for its versatility.

Favourite Object
A small gold axiom sculpture by Robert Owen which sits on my desk. I call it my ‘art bling’.