RECIPE: CANTEEN’S CHAR SIU PORK WITH GARLIC CHIVE FLOWERS
600 g pork neck deboned and sliced lengthways, 3 cm thick
100 g light soy sauce
150 g oyster sauce
70 g yellow bean paste
40 g red fermented bean curd
60 g Shao Xing wine
30 g black bean paste
10 g salt
50 g sugar
100 g honey
5 g five spice powder
20 g garlic powder
10 g Chinese black vinegar
50 tbsp. water
2 tbsp. honey
1 bunch of garlic chive flowers
1 tsp. sesame oil
Supernormal Canteen - Now Open in St Kilda!
“The most fun I have ever had working in a restaurant” – Andrew McConnell
Supernormal Canteen is now open in St Kilda. No carbon copy of its big city sister, this is Supernormal Tokyo-style: faster, louder and livelier. A smoking yakitori at the central bar informs a playful menu comprising of new dishes as well as some old favourites.
“The summer of Supernormal Canteen was the most fun that we’ve ever had working in a restaurant. It was a special time and place, and an experience that I’ve wanted to revisit for some time now, but we just had to wait for the right moment, the right fit,’ says McConnell.
Running the show are seasoned Supernormal city veterans Zoë Rubino as restaurant manager and Tim Goegan as head chef. The food is punchy in flavour and minimalist in approach, with more dishes destined to achieve the kind of cult status the lobster roll has. There are typhoon shelter prawns, pig’s head bao, char siu pork, and kakigori.
Accompanying these super-tasty Asian eats is a streamlined selection of wines by the glass, sake, cocktails, Japanese beers & soft drinks, curated by Wine Buyer, Leanne Altmann. Guests also have the option of selecting from our ‘trophy cabinet’ containing the good and the rare.
‘We want Supernormal Canteen to be a fun, approachable local, bursting with people,’ says McConnell. ‘The kind of place that is just as much loved for the good times as it is for the food and drink. Think izakaya style with a twist.’
Supernormal Canteen is open for dinner from 5.00pm to 11.00pm Monday to Sunday, and will be open for lunch on Fridays starting the 1st of September.
Direct from Tokyo & Available Now! - Supernormal X Shotoku Glassware
Direct from Tokyo - Shotoku glasses etched with the Supernormal cloud are now for sale, priced at $70 a pair. They are the ultimate beer glass!
These remarkable drinking glasses are called "Usu-hari", meaning thin glass. Less than 1mm thick, each one is hand blown by master craftsmen in the Sumida district of downtown Tokyo and are created using the same techniques traditionally used for handmade glass light bulbs. They are a truly exquiste creation and a unique gift.
Broadsheet’s video series ‘Made Like This’ - New England Lobster Roll
Give someone a New England lobster roll and they'll eat for 30 seconds. Teach them how to make a New England lobster roll and they'll eat for life.
Follow step by step to Broadsheet Melbourne's video series 'Made Like This' and make your very own lobster rolls at home.
Peanut & sesame cookies
Makes 20 cookies
200 g (7 oz) butter, at room temperature
120 g (4½ oz) caster (superfine) sugar
120 g (4½ oz) brown sugar
200 g (7 oz) smooth peanut butter
320 g (11½ oz) plain (all-purpose) flour, sifted, plus extra for dusting
8 g (¼ oz) baking powder
40 g (1½ oz/¼ cup) sesame seeds
Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
In the bowl of a stand mixer, cream the butter and sugars together. Add the peanut butter and mix well. Finally, add the flour and baking powder, stirring until just combined.
Put the sesame seeds on a plate or a sheet of baking paper.
Turn the cookie mixture out onto a work surface, roll it into a 4 cm (1½ in) diameter log and then roll it in the sesame seeds. Wrap the dough in plastic wrap and place it in the refrigerator to firm up.
Once firm, slice the dough into 5 mm (¼ in) discs. Place the cookies on the lined baking tray and bake for 12-14 minutes or until golden.
GROUP DINING AT SUPERNORMAL
WITH THE END OF THE FINANCIAL YEAR IN SIGHT, IT'S TIME TO CONSIDER WHERE BEST TO CELEBRATE WITH COLLEAGUES. CONSIDER IT A FINANCIAL NEW YEAR'S EVE OF SORTS. WE CAN HOST GROUPS OF UP TO 14 PEOPLE WITHIN THE MAIN RESTAURANT, OR FOR LARGER GROUPS OUR PRIVATE DINING ROOM DOWNSTAIRS SEATS UP TO 40, AND 60 FOR COCKTAIL EVENTS. THERE'S EVEN KARAOKE IF YOU REALLY NEED TO LET OFF SOME STEAM.
EACH EVENT IS PLANNED BASED ON WHAT'S IMPORTANT TO YOU. A SELECTION OF MENUS ARE AVAILABLE FOR ANY OCCASION AND CAN BE DESIGNED TO SUIT YOUR SPECIFIC NEEDS.
Recipe - Fried Custard and Ginger Syrup
Vegetable oil for deep-frying
Plain flour for dusting
6 tablespoons plain flour
5 tablespoons cornflour
250 g caster sugar
3 teaspoons salt flakes
250 ml full-cream milk
250 ml condensed milk
1 teaspoon vanilla bean paste
60 g butter
250 g caster sugar
60 g piece fresh ginger, thinly sliced
1 x 270 g stem ginger in syrup
90 g plain flour
2 tablespoons cornflour
1 egg yolk
200 ml cold soda water
To make the custard, line a 28 x 22 x 3 cm plastic tray with baking paper. Sift the flour and cornflour together into a bowl. Add the sugar and salt. In a stainless steel saucepan over medium heat, bring the milk, condensed milk, vanilla bean paste and 750 ml water to a simmer. Add the dry ingredients to the simmering liquid and whisk continuously. Bring the custard to the boil. Continue to cook until the custard is thick. If you let some custard fall from the whisk back into the pan, you should be able to see the ‘ribbons’ of custard visible on the surface for a minute or so. When the custard gets to this stage, add the butter and whisk until thoroughly incorporated. Remove from the heat. Strain the thickened custard into your prepared tray. The custard should be about 2 cm thick. Refrigerate until set, ideally overnight.
To make the ginger syrup, in a stainless steel saucepan over medium heat, bring 250 ml water, the sugar and sliced ginger to a simmer and reduce the liquid until you have about 250 ml of syrup. Remove from the heat and leave to cool. Once cool, blend the syrup in an upright blender then strain through a fine sieve. Strain the stem ginger, reserving the syrup for another use. Very finely dice the stem ginger and add it to the cooled syrup. Set aside.
To make the tempura batter, sift the plain flour and cornflour into a bowl. Whisk the egg yolk into the cold soda water then whisk this into the flour until quite smooth – a few lumps are okay. Rest the batter in the refrigerator for 30 minutes before using.
Fill a large, heavy-based saucepan one-third full with vegetable oil and heat to 190°C.
Cut the set custard into 2 cm cubes. Carefully toss the pieces of custard in a little flour until they are lightly coated. Dip them in the tempura batter, one at a time, then drop each piece carefully into the hot oil. Deep-fry the custard (no more than 4 pieces at a time) for 2 minutes or until lightly golden. Drain briefly on paper towel before arranging the fried custard cubes on a serving plate and spooning over a small amount of ginger syrup.