RAMBLR takes over Supernormal Canteen
For better or worse (hangovers!) we’re handing the Supernormal Canteen kitchen over to Nick Stanton on Monday July 23rd.
Featuring plenty of smoke, noods, black brews & whisky-based tipples - it'll be one heck of a party.
The RAMBLR keeps things pretty close to his chest, but straight off the back of a stint at Dark MOFO we’re assured it will be a winter feast featuring a raw bar, wood-grilled yakitori, whole birds, plenty of torched vege, and of course, his handmade noodles.
The music will be loud, the drinks will be strong and the food plentiful.
Udon Know How Much We Love Koshu! A Japanese Wine Lunch with Friends…
Phillip Moraghan (previously of Curly Flat Winery) and his wife Rika Shimo-Moraghan are introducing us to their favourite Japanese grape - Koshu - a native Japanese varietal producing fresh, fragrant wines, that is an excellent match for Japanese cuisine.
Phillip & Rika have been spending a lot of time in Japan over the last few years to produce koshu wine under the label Shimora (a delightful portmanteau of their names).
This intimate lunch at Supernormal Canteen in St Kilda, will introduce you to a range of wines made from native Japanese grapes - from sparkling through to red - matched with a distinctive menu developed by Andrew and head chef, Tim Goegan.
Phillip is adamant that koshu is the match for raw fish (and we tend to agree), it's also a fantastic match for the sticky, tare glaze we use on the hibachi grill. The menu will play to these strengths - think smoked bonito, roast wild mushrooms, and wood-grilled pigeon...
Dinner will conclude with a flight of Japanese whisky (including perennial favourite Nikka) to complement dessert.
Tickets are $125 and include all beverage.
Sunday August 19th.
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.