Bakeology

This week Adam's joined by comedian, writer, TV Host and qualified ‘but not practicing’ tax accountant Suren Jayemanne. Suren’s no stranger to exploring the stories behind the foods people love, having hosted Good Tucker – a 6 part series on SBS here in Australia that explores multi cultural cuisine in regional Victoria. In this episode, Suren and Adam explore almost as many themes as there are items on a dumpling house menu – from multiculturalism, to flavour enhancers. From how food brings people together in times of crisis, to how the memories of loved ones who have passed live on through their favourite foods. Suren even, very bravely, declares which Australian capital city is his favourite foodie destination. So if you ordered a serve of captivating conversation with a healthy dash of chuckles and spice, this next hour is sure to satisfy. And don’t forget the three foods that lead to all of this delicious discussion: Hoppers / Appam Suren’s Uncle’s Feast Rough Puff Follow Suren on Instagram at surencomedy and check out his website for all his upcoming tour dates. Make sure you also check out Good Tucker on SBS On Demand I was truly inspired by our chat about the pie floater. So much so, that I grabbed a pie from the Prahran Market and whipped up my favourite Dahl recipe so I could experience the taste sensation for myself! You can check out how it went on my Instagram, and find the Dahl recipe here from the iconic restaurant Parwana in Adelaide.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries

Over a cup of tea and giant pieces of Panettone, Adam sits down with content creator and the host of the ‘Here We Go’ web series, Vanessa Calafiore. Vanessa’s story and outlook on life is incredibly inspiring. She’s not had an easy life, but it’s one that has been filled with the love of her family and close friends, and this beautifully intertwines with the memories of food and baking that they talk about. But it’s not all serious business! There’s impassioned debate about croissants, gingerbread houses, focaccia, AND the return of a special musical segment from Bakeology season 1. And don’t forget the three bakes: Panettone Focaccia Banana Cake You can find Vanessa on Instagram and Facebook @vanessacalafiore. Be sure to also check out Vanessa’s ‘Here We Go’ web series on YouTube – as you know the first season is all about food, with the new second season starting in late June 2024.   We’ve gone choc-chip cookie mad with this week’s recipes. Keep an eye out on the socials to see Vanessa and I make a batch of the baking queen and friend of Bakeology Emelia Jackson’s famous choc-chip cookies. But because one recipe is never enough, so I’ve also dug into the archives and found the choc-chip cookie recipe my Mum used to bake from the Women’s Weekly Biscuit Cook Book. These are classic little cookies that I’ve taken some delicious creative license with, so be sure to check that recipe out on my Instagram @whatsadambaking and www.whatsadambaking.com.     Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries

Adam is diving head-first into the world of food journalism this week with food and wine critic Kara Monssen. Sitting at Kara’s dining table with the smell of freshly baked apple pie wafting throughout the house, Adam and Kara discuss the power of words in describing what’s arguably one of the must subjective experiences there is – the act of eating and tasting. This conversation is overflowing with vivid depictions of food, as they discuss why Kara was drawn to food as a career, and the three mouthwatering bakes that are the exemplification of how food shapes who we are. The great baking disaster of 2005 Apple Pie Lemon Tart You can find Kara on Instagram @karafoodwine and www.karafoodwine.com. And for those of you in Australia, you can find Kara’s weekly double page spread – Kitchen Confidential – in the Herald Sun every Tuesday. And this week’s recipe encapsulates everything about this chat in a single bake – my Mulled Wine Poached Pear and Almond Galette. With its classic warming flavours, striking looks, and boozey leanings, this galette is a real showstopper – and you can find the recipe at www.whatsadambaking.com   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries

Today Adam’s chatting with writer, comedian, producer and presenter - the charmingly fabulous AJ Lamarque   When AJ’s not on the comedy stage, mentoring up-and-coming comedians or studying Egyptology, he loves spending time in the kitchen. In the lead up to his brand new comedy show for the 2024 Sydney Comedy Festival, AJ sat down with Adam to discuss everything from what was on his menu growing up in London, sweet treats from the Caribbean, his food experiences at Boarding School in the US, to his thoughts on baking and cooking with bugs! And, as always, there are three scrumptious and classic foods to chat about: Classic Victoria Sponge Fried Plantains Sunday Roast You can find AJ on Instagram @ajlamarque and www.ajlamarque.com Once you’ve done that, jump into the kitchen and give this week’s recipe a go. It’s Adam’s Dutch Baby! It’s a giant pancake that’s just perfect for a weekend breakfast. You can find the recipe at www.whatsadambaking.com   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries

Welcome to the very first fun size episode of Bakeology! We join Tegan and Adam in the middle of their conversation about all things science fiction. While there’s limited baking chat, these short outtakes reveal some insightful and chuckle-worthy anecdotes that would have otherwise been lost to the baking cosmos. Set your phasers to fun and may the forks be with you!   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Today Adam is joined by screen writer, comedian, podcast host, radio producer and lover of food, Tegan Higginbotham. Get comfy, because the next hour is filled with Parisian delights, stories of growing up in country Victoria and a delightfully inordinate amount of time spent sampling baked and sweet delights. An empty stomach is not recommended while listening to this episode. And of course, there are three scrumptious bakes to when your appetite even more: Kevin’s Sticky Date Pudding Gille Marchal’s Summer Eclaire Darren Purchese’s Lemon Drop Biscuits Come for the sugar rush, stay for the stories with a generous sprinkling of hilarity. Be sure to follow Tegan on Instagram @teganhigginbotham and check out this week’s bake – my version of a classic bake – coconut and lemon drop biscuits. They’re super simple and devilishly delicious. You can find the recipe at www.whatsadambaking.com      Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Adam is joined this week by the divine Paola Bacchia. Since 2011, Paola has been capturing the beauty of Italian food and culture through her blog Italy on My Mind. Through photos, recipes and four incredible cookbooks filled with stunning stories from her family and people across Italy, Paola has built a beautiful community who all share a love for good food and Italian culture.   Settle in for a deep dive into Italian culture, an exploration of Paola’s life growing up in Italy AND the suburbs of Melbourne, and some of the most delicious foods in the world.   And of course, there are three scrumptious bakes to find out more about: Apple Strudel Putizza Crostata Be sure to follow Paola on Instagram @italiyonmymind and keep an eye out for her new book, At Nonna’s Table, hitting the bookstores in Australia on 26 March 2024.   If you’re looking for a bake to test your skills, check out this week’s recipe for Adam’s Hazelnut, Ricotta and Cumquat Crostata, with a side of whipped yoghurt. A match made in heaven.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Welcome back to the wonderful world of Bakeology for Season 2! Like any good season premiere, we’re starting things with a bang with one of the queens of baking, cookbook author and MasterChef Australia Champion – Emelia Jackson. Emelia and Adam chat all things baking, what goes in to creating a such an iconic cookbook, and what inspires Emelia in the kitchen. Also keep an ear out for Emelia’s close encounter with Gordon Ramsay on the set of MasterChef, and Adam and Emelia’s thoughts on baking for the ‘algorithm.’ And of course, there are three scrumptious bakes to sink your sweet tooth into: Paris Brest Spiced Apple Cake Chocolate Chip Cookies Be sure to follow Emelia on Instagram - @emelia_jackson and keep an eye out for her new book - all about biscuits and cookies - hitting the shelves late-2024. We’re also kicking this season’s recipes off with a bang! Head to whatsadambaking.com for Adam’s Spiced Apple and Hazelnut Cake. This is a tender cake that has a layer of spiced apple baked in the middle. It also comes with a bonus recipe to use up any of the spiced apple filling you may have left over.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Bakeology is back! That’s right, your favourite podcast returns for another season exploring how food shapes who we are, with a no soggy bottom guarantee. New episodes drop weekly from early March.

Welcome to the wonderful world of Bakeology! In this premiere episode Adam chats with the winner of the Great Australian Bake Off 2023 – Laura Foo. They chat about how they found life in the iconic Bake Off shed, Laura’s recent trip to Singapore and her first job at a local bakery. And of course they discuss three of Laura’s favourite bakes and the stories behind them: Her Por Por’s Butter Cake Apple cakes Tiramisu Find Laura online at www.lozfozbakes.com and Instagram @lozfozbakes. Visit www.whatsadambaking.com to find the recipe from this episode based on Laura’s Por Por’s iconic butter cake.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

Adam’s heading to Chicago to chat with the winner of the Great American Baking Show Martin Sorge. Adam and Martin untangle the differences between American and Australian baking, demystify American food culture all while exploring some of Martin’s favourite bakes and flavours. There are cherries, pies, sweet pastries and even a trip to a mountain top in Italy! And here are the three bakes that this delicious discussion is based around: Giant Cherry Poptart Hazelnut Buckwheat Cake Stollen You can find Martin on Instagram @martinsorge and www.martinbakes.com. While you’re there, be sure to sign up for his delicious newsletter Great Bakes.   Once you’ve done that, jump into the kitchen and give this week’s recipe a go. It’s Adam’s Cherry Cheesecake Kringle – you can find the recipe at www.whatsadambaking.com and follow Adam on instagram @whatsadambaking   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries

In part 2 of the Bakeology Festive Collection, Adam catches up with the fabulous Bec Reid and Tristan Meecham from All The Queens Men This episode is Bakeology at its best – Adam, Bec and Tristan explore how Christmases-past shake lose some of the most meaningful and gloriously ridiculous memories, as well as how special the act of passing recipes and food skills on to the people we love is. And of course there are plenty of laughs and festive food to boot, including: Parmesan and balsamic shortbread Cranachan Pear, rose and pistachio cake (with the ultimate secret ingredient!) Whole-roasted Miso Cauliflower Pink Pepper and Pineapple Pav Christmas cocktails And SO much more It’s a hilarious and heart-warming chat about the joy of coming together over food, and is guaranteed to keep you in the festive spirit.   Check out All The Queens Men on Instagram at @allthequeensmen Find Adam on Instagram @whatsadambaking Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer, and Swinging Jingle Bells by T. Bless & the Professionals. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

The Bakeology Festive Collection is here to celebrate the most wonderful time of the year! In the first of two festive specials, Adam catches up with Bakeology's first-ever guest and winner of the Great Australian Bake Off, Laura Foo. This episode is jam-packed with festive cheer, giggles and Christmas baking and food ideas, from edible gifts, emergency desserts to iconic meal ideas to include on your Christmas lunch table. Adam and Laura also reminisce about their Christmases growing up and their favourite Christmas Carols in a Final Course with a festive twist! It’s the perfect listen to get you in the Christmas spirit and guaranteed to leave you with some festive kitchen inspiration.   Check out Laura on Instagram at @lozfozbakes Find Adam on Instagram @whatsadambaking and Bakeology @bakeology.podcast   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer, and Swinging Jingle Bells by T. Bless & the Professionals. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

It’s the final episode of season 1! To bring things home with a bang, Adam chats with comedian, dog lover and self-confessed food nerd Ivan Aristeguieta. This episode truly has it all. Laughs, stories of Ivan’s childhood in Venezuela, his love of food, as well as an exploration of Venezuelan dishes Adam has never heard of. Ivan also shares his thoughts on a how all food, regardless of it pedigree, has a place. It all depends on the context. And there are of course three delicious bakes to salivate over: Pound cake with Dulce de Leche Passionfruit mousse Floating island Be sure to follow Ivan on Instagram - @ivancomedy - and check out his comedy special on Paramount+. And this week’s recipe is so special – a Bienmesabe Cake. As soon as Ivan mentioned this cake, I knew I had to find out more and try to make one. It’s a cloud-light sponge soaked in a coconut rum syrup, filled with a coconut custard and covered in torched Italian meringue. You can find the recipe at whatsadambaking.com/recipes.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

All aboard for a food safari like no other! In episode 7, Adam is joined by 2022 Great Australian Bake Off semi-finalist and food and travel queen, Hoda Alzubaidi. Since her time in the Bake Off shed, Hoda has been setting the internet a-flame with mouthwatering bakes and iconic diaries of her travels around the world. So ensure your seatbelt is fastened and your tray table is stowed, because this episode will leave you with a true feeling of wanderlust as Adam and Hoda chat about food from the Middle East to Fiji, Hoda’s travels, and what it was like coming to Australia from Iran as an 8-year-old.   And of course, there are three scrumptious bakes to sink your sweet tooth into: Baklava Persian Love Cake Gooey Lemon Cake Be sure to follow Hoda on Instagram - @hoda_alzubaidi I’m so excited about this week’s recipe – so much so there’s two of them! Inspired by our chat about baklava, I’ve created Baklava Ice Cream Cups that you can fill with your favourite ice cream, or if you’re feeling adventurous, you can also make my Burnt Honey and Rose No-Churn Ice Cream. Both of these recipes are so easy to make, and you can find them here – www.whatsadambaking.com/recipes     Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

In episode six, Adam is joined by his friend and International Party DJ, YO! MAFIA. For over 20 years YO! MAFIA has wowed audiences the world over headlining festivals and touring with the likes of Stevie Wonder, Lady Gaga and Missy Elliot. Dust off your headphones and settle in for a hilarious, neon-coloured chat about the DJ life, growing up in a Greek family and how MAFIA befriended culinary icon Nigella Lawson. And of course, there are three scrumptious bakes to sink your sweet tooth into: Smurf birthday cake Chocolate gateau Kourambiethes You can keep up with YO! MAFIA on Instragram @yomafia_ or her website www.yomafia.com.au Visit www.whatsadambaking.com/recipes to find the recipe from this episode – the classic festive Greek biscuit Kourambiethes.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

In Episode 5, Adam chats with Bakeology’s first international guest and winner of the Great British Bake Off 2019, David Atherton. In this delicious episode, David talks about some of his overseas baking adventures, as well as what he’s been up to since his time in the shed including being one half of the Sticky Bun Boys. Adam and David also discover they have far too much in common, including a penchant for carrot cake, playing with spices, versatile bakes and a love of boys called Nick. And don’t forget the three yummy bakes: Carrot Cake Cinnamon Rolls Flap Jacks You can find David on Instagram at @nomadbakerdavid, and his podcast Sticky Bun Boys where all good podcasts are found. Why not listen after this episode of Bakeology? And don't forget to visit www.whatsadambaking.com/recipes to find the recipe from this episode – Adam’s ultimate Carrot Cake with brown butter cream cheese icing and ginger salted caramel.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

In episode four of Bakeology, Adam chats with the original Cakeboi and former MasterChef Australia contestant, Reece Hignell. Reece was recently in Melbourne for his first ever inter-state pop up and found the time to chat with Adam over a celebratory wine. This funny, meandering chat covers everything from keeping classic baking alive, to World Pride, to the classic 90s film Clueless. And of course, there are the three mouth-watering bakes that lead to these stories: Sponge Cake Lemon Tart Vegan baking Visit www.instagram.com/whatsadambaking to find the how-to video from this episode, which is all about lining your tart tins with confidence!   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

In episode three of Bakeology, Adam chats with comedic icon and cat lady from way back – Cal Wilson. Cal shares her memories of growing up in New Zealand, her ‘OE’ in Europe and the trials and tribulations of children’s birthday cakes. Adam and Cal also bond over their mutual inability to swim, and the joy of learning to swim as adults. And of course, there are the three bakes that lead to these stories: Gran Wilson’s baking Bagels Her son, Digby’s birthday cakes Visit www.whatsadambaking.com/recipes to find the recipe from this episode based on Gran Wilson’s forcer biscuits.   Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.

In episode two of Bakeology, Adam chats with Bake Off judge and King of pastry, Darren Purchese. They chat about their first memories of the Bake Off Shed, highlights from Darren’s years as a pastry chef, stories from running the Melbourne institution Burch and Purchese with his wife Cath, what’s on Darren’s perfect cheese board and so much more! And of course, there are the three bakes that lead to these stories: - Michele Bras Self Saucing Chocolate Pudding - Canelé - Coconut, Passionfruit, Ginger & Mint dessert - the iconic creation from Burch and Purchese   Follow along with Darren’s culinary adventures at www.studiokitchen.com and find his epic playlists on Spotify https://open.spotify.com/user/2yrs9c3ay7evrugj1qi22zp76?si=4a7e91df715640b3   Visit www.whatsadambaking.com/recipes to find the recipe from this episode based on Darren’s Coconut, Passionfruit, Coconut and Mint dessert.     Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.