Pavlova

1. Start by whisking your egg whites on a medium to high speed until they become aerated and increase in volume.
2. Add your caster sugar in one spoon at a time, allowing the sugar to mix through the egg whites evenly.
3. When all your sugar has been added, allow the mixture to whisk on full speed for one minute. This should give you a thick and glossy meringue mixture.
4. Stop the machine and add in the corn flour and the vinegar and fold it through using a spatula or whisk.
5. Draw a circle on a piece of parchment paper and stick the paper to a baking tray with a small amount of your meringue dotted into each corner of your tray.
6. Pile the pavlova mix into the center of your circle and shape it into a nest shape.
7. Place the tray into a hot fan oven at 200c. Once you place it inside, turn the oven down straight away to 125c and leave it for 1 hour.
8. Remove from the oven after an hour and allow it to cool down at room temperature.

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Poached Rhubarb – Poached Syrup

1. Place the water, sugar, vanilla, orange peel and juice into a saucepan and place on a medium heat to bring to the boil. This will be your syrup mixture.
2. Cut the rhubarb on the angle into 1-inch pieces.
3. When the syrup has come to the boil, turn the heat down to a gentle simmer and place the rhubarb inside.
4. Place a paper cartouche over the top of the rhubarb and allow to gently poach for 3-5 minutes until just cooked.
5. Remove the poached rhubarb from the syrup after 5 minute and allow to cool in the fridge before using.

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Chantilly Cream

1. Split the vanilla pod and scrape out the seeds, add them to the cream.
2. Sift the icing sugar and add it to the cream as well.
3. Whisk on a high speed until thickens and starts to hold its shape.