Snacks

Snacks

By
Andrew McConnell
Contains
12 recipes
Published by
Hardie Grant Books
ISBN
9781743791325
Photographer
Earl Carter

These small but big-flavoured dishes were conceived with the bar in mind, but they work equally well as side dishes or as part of a larger banquet — or, even better, as something you can raid the refrigerator for at midnight. They’re a nod to those who, like me, enjoy a mid afternoon pitstop of a quick beer and a little something to eat. They’re also ideal for the kind of transient meal that’s popular in Melbourne’s CBD these days, where people move from one place to the next, having a drink and a snack in a number of different venues. We get a lot of people at the bar at Supernormal who eat this way. It’s social and casual and pretty loose in some ways, but it still has its own structure, kind of like bar snacks themselves.

Doing it properly requires awareness — when it comes to balance there’s as much science as there is art to bar snacks. To get this balance right I tend to steer away from the more conventional Western type of bar snack and include a mix of things that are raw or crisp or crunchy or cold — the sort of flavours and textures that you might find in an izakaya in Japan or in bars in Hong Kong and Shanghai. Salt is always good in bar snacks but so are fermented foods and vinegar.

The great thing about these sorts of snacks is that they’re versatile. They can take the edge off your hunger, stimulate your appetite before a larger meal or simply make a knock-off drink more pleasurable. They can also morph into the main meal, acting as a side dish or accompaniment. In fact, they’re good company, bar-side or not.

Featured Recipes in this Chapter

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