William Meppem
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 familiar themes.
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).
Neutral Bay berry trifle
Potato salad with boiled egg, preserved lemon and aïoli
Potato salad with boiled egg, preserved lemon and aïoli
Potato salad with boiled egg, preserved lemon and aïoli
PHOTOGRAPH WILLIAM MEPPEM
Broad bean, crisp pancetta and poached egg salad
Broad bean, crisp pancetta and poached egg salad
Broad bean, crisp pancetta and poached egg salad
PHOTOGRAPH WILLIAM MEPPEM
Pearl barley with artichokes, pecorino and nettle butter
Pearl barley with artichokes, pecorino and nettle butter
Pearl barley with artichokes, pecorino and nettle butter
PHOTOGRAPH WILLIAM MEPPEM
Mulloway crudo with shaved fennel, pickled shallots and lemon
Mulloway crudo with shaved fennel, pickled shallots and lemon
Mulloway crudo with shaved fennel, pickled shallots and lemon
PHOTOGRAPH WILLIAM MEPPEM
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