FOOD: Crème brûlée with poached rhubarb.

Serves 6

– 4 sticks of rhubarb

– ½ cup orange juice

– 3 tbsp castor sugar

– 400ml cream

– 100ml milk

– 1 vanilla pod, split and scraped

– 4 egg yolks

– 2 tbsp castor sugar

– ½ cup of castor sugar for the caramel

Preheat your oven to 160ºC. To prepare the rhubarb, peel and slice into one-centimetre pieces, then place in a small saucepan with the orange juice and three tablespoons of the sugar. Bring to a simmer and cook until the rhubarb starts to soften but retains its form. Transfer to a container and cool in the refrigerator. Meanwhile, combine the cream, milk and vanilla seeds in a saucepan and gently bring to a simmer. Combine the egg yolks and the remaining sugar in a mixing bowl and whisk. Slowly pour the hot liquid into the bowl with the sugar and egg mixture, whisking the custard continually. Strain the juice of the poached rhubarb and evenly disperse the fruit in one layer between six ramekins. Pour the custard on top (about two centimetres deep) then place the ramekins in a deep oven tray. Place the tray in the oven, then pour boiling water into the tray holding the custards to halfway up the sides of the ramekins. Bake for 30-40 minutes (they will have a jelly-like wobble when done). Remove the tray from the oven and leave it to cool on your kitchen bench for 30 minutes (until the set custards are at room temperature). Place the ramekins in the refrigerator for two hours or, even better, overnight to cool completely. To serve, scatter one tablespoon of sugar evenly over the surface of the brûlée. Using a blowtorch, caramelise to a dark brown, carefully turning the brûlée in your hand as you go to get an even sheet of caramelised sugar on the surface. Leave to cool for a few minutes to let the sugar set hard, then serve immediately.

Wine pairing: 2013 Balnarring Vineyard East muscat rouge à petits grains, Mornington Peninsula ($35)

– Liam O’Brien, head sommelier, Cutler & Co