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Perth Now
5 days ago
- Entertainment
- Perth Now
Chef spills secrets on dessert you've never tried before
Perth chef Mathieu Wyatt is sharing his tips and tricks for creating a famous French dessert with a twist. Wyatt, of Intuition Wine and Kitchen in Subiaco, has revealed how he makes mulled wine crème brûlée so you can try it at home. The French chef opened his eatery in November last year and has surprised and impressed punters who have dared to try the unconventional dish. 'At the beginning people were a little confused – some people thought it was amazing, some people said they'd prefer vanilla,' he said. Wyatt said he came up with the recipe one morning and spent days experimenting and refining it, determined to execute the decadent sweet. 'I did a few tries, the first try was not set enough, there was too much liquid, probably because you are removing half the cream to use half the red wine. 'I reduced it to get it thicker and concentrate the flavour of the wine and get the alcohol to evaporate. 'After a few tries, I kept the same recipe as a traditional crème brûlée but I added more egg yolk.' His top tip for the dessert was to choose your red wine carefully. 'Don't use a top shelf wine, it is not necessary, it would be a waste.' Because of the reduction process, much of the alcohol evaporates but the flavour is left behind. Chef Mathieu Wyatt. Credit: Michael Wilson / The West Australian 'We need a dry wine that is full body but not too much tannin,' he explained. 'Because if there is too much tannin, your mulled wine won't be as smooth.' 'For me, shiraz or grenache is best.' Wyatt also said that different regions have different spins on mulled wine, but, he would be sticking to the core ingredients for his recipe. 'If go to different regions they have their own twist. The french version is less sweet, the french twist would be to add cognac. Chef Mathieu Wyatt will guide Perth's home cooks to recreate his unique recipe. Credit: Michael Wilson / The West Australian 'I keep it very classic, I use star anise, cinnamon, vanilla, lemon zest, orange zest and ginger and sugar, it's very Christmassy.' Wyatt's recipe is the perfect winter warmer and could serve as two treats in one. To find other recipes, visit PerthNow Cooks on YouTube.
Perth Now
01-07-2025
- Entertainment
- Perth Now
Meet the innovative chef behind this special Perth eatery
Innovation and experimentation is at the heart of Mathieu Wyatt's practice and his remarkable menu reflects it. Wyatt, who founded Intuition Wine & Kitchen in Subiaco, is teaching Perth's home cooks how to make mulled wine crème brûlée in the latest episode of PerthNow Cooks. His recipe may be unconventional but it is savoured for a reason. As a tenacious young cook, Wyatt honed his skills alongside Michelin-starred chefs, which led him to working in a prestigious restaurant in Lyon, France, where he served one of the greatest filmmakers of the 21st century. 'It was the first week of opening Restaurant Marguerite in 2013, during the Grand Lyon Film festival,' he said. 'Quentin Tarantino was invited, he came to eat at the restaurant with his team and we cooked for him. Intuition Wine and Kitchen owner Chef Mathieu Wyatt. Credit: Michael Wilson / The West Australian 'We even got to chat with them. But, honestly, I don't think he would remember me but that was really cool.' Wyatt eventually moved to Australia and spent seven years as head chef at Chez Pierre in Nedlands. His twist on the classic French crème brûlée, adding wine, is an original idea and you won't get it anywhere else in WA. 'At the beginning people were a little confused – some people thought it was amazing, some people said they'd prefer vanilla,' he said. Wyatt said customers were often surprised when the dish came out, after ordering it without noticing his unique spin written in the menu description. Chef Mathieu Wyatt's mulled wine crème brûlée. Credit: Michael Wilson / The West Australian 'They weren't paying attention, so they get a surprise because they aren't used to getting it everywhere,' he said. 'At some point I was thinking maybe I should change it. Personally, I really love it – but it was 50/50. 'I'm thinking I will leave it as a signature dish on the menu now because we want to try to do something different.' Wyatt opened Intuition Wine & Kitchen in November and has used his 16 years of expertise to hand-pick wines for a diligently curated list that pairs perfectly with his food. 'Doing your own thing and doing exactly what you want on your plate is really cool,' he said. 'I get inspiration from France, Spain and Italy. I try to blend these flavours. 'When it came time to creating a wine list I had names I knew I would put on it because I knew and loved them. 'The rest of the wines are Mediterranean.'
