SUPER STAR

Chef JASON BARRATT shares some of the dishes that have made Supernormal Brisbane such a stellar dining experience.

- GEORGIA CONDON

SUPERNORMAL FEELS VERY “Brisbane”, despite its Melbourne origins.

The hot-property views and river breeze aren’t the only things that help ground the sequel to Andrew McConnell’s energetic Asian restaurant in its place. There’s also the emphasis on locally grown food.

“It was important to retain a connection to the original Supernormal concept,” explains executive chef Jason Barratt, “but our focus on Queensland produce is the biggest difference. The climate up here is so vastly different, and that translates to the dishes.”

Certain staples - including a famous lobster roll - show up at both restaurants. Beyond those, the dishes on the Brisbane menu - developed by Barratt and McConnell in close weekly collaboration - share a taste of the subtropics, leaning towards seafood that feels purpose-made for alfresco summer dining: Moreton Bay bug, pineapple and coral trout are all invited to the party.

Just like the restaurant, Barratt has settled in well to his new base by the Brisbane River: “When I go back to Melbourne I still love it, but I definitely call Queensland home now.” brisbane.supernormal.net.au

Moreton Bay bug toast

SERVES 4-6 AS A STARTER // PREP 30 MINS // COOK 8 MINS (PLUS CHILLING)

“This elevated version of prawn toast has the familiar golden crunch of sesame seeds but uses Moreton Bay bugs from Tweed Heads,” says chef Jason Barratt. “The chives are essential in cutting through the deep-fried goodness.”

250 gm uncooked Moreton Bay bug meat (about 4), coarsely chopped
90 gm scallop meat, coarsely chopped
1 tsp finely grated ginger
2 egg whites
30 gm potato starch
Pinch of bicarbonate of soda
4 slices thick white bread
¾ cup white sesame seeds
Grapeseed oil, for shallow-frying
Kewpie mayonnaise and finely sliced chives, to serve