There's nothing wrong with meat and three veg, Alex Kearns
reckons. It's just a matter of which meat and three veg. Kearns is
a modern-day magician of making the simple the sublime. Though
produce is his master, at Sydney's Glebe Point Diner (and now at
its newer sibling, Neutral Bay Bar & Dining) he trades not so
much in obscure exotica as in sincere and intelligent variations on
Glebe Point Diner, 407 Glebe Point Rd, Glebe, NSW, (02) 9660 2646; Neutral Bay Bar & Dining, 132 Military Rd, Neutral Bay, NSW, (02) 9953 5853
Watch our interview with Alex Kearns about the recipes in the gallery and get his tip for the perfect sponge (as used in his Neutral Bay berry trifle recipe).
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What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.