Bakeology (whatsadambaking)

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.

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 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.

This week Adam is in Amsterdam AKA the ‘Venice of the North’ with baker, writer and content creator Tomek Mossakowski.

Tomek has make it his job to hop on his bike, eat as much as he can around Amsterdam and tell you about them in his brilliant Substack newsletter called Smaak.

On a gorgeous Autumn afternoon in Amsterdam, Adam and Tomek talk about what it’s like to discover a new city through its bakeries and the culinary delights that Amsterdam has to offer. Things also get a little bit festive as they try to uncover why Christmas Cake is such an unloved festive delight.

The three bakes discussed in this episode include:

• Brick House Bread’s Peckham Rye
• Christmas Cake
• Hartog’s Volkorenbrood

You can follow Tomek on Instagram @tomekmoss and subscribe to his delectable newsletter Smaak on Substack.

Don’t forget to subscribe to Adam’s fortnightly-ish newsletter Adam’s Tasting Notes for articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics. Sign up by clicking here, or download the Substack app and search ‘Adam’s Tasting Notes.’

And if you subscribe with an email address, the recipes from each episode of Bakeology will be delivered straight in your inbox! And this week’s the iconic Dutch pastry, the Tompouce. Puff pastry, velvety custard, Chantilly cream and pink icing – the Tompouce really has it all!

You can 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.

Class is back in session as Bakeology returns for Season 3!

To kick things off, Adam is joined by culinary superstar Rachel Khoo.

Rachel and Adam met on the set of the Great Australian Bake Off and he has been dying to have as a guest on Bakeology ever since.

Rachel has been in the global eye for decades after she combined her life’s two greatest pleasures – art and food – into one unique career. She’s authored best-selling cook books, hosted and produces TV shows and has an unmatched zest for life.

Settle in as they discuss Rachel’s childhood food inspirations, making the leap from PR in London to culinary school in Paris, as well as taking a little peek behind the curtain of the latest season of the Great Australian Bake Off.

And don’t forget the three bakes Rachel has chosen:

- Sand cakes

- Apfelstrudel

- Croissants

Subscribe to Rachel’s Substack ‘Les Petits Pleasures’ by clicking here, and you can follow her on Instagram @rachelkhooks.  

And in exciting news, Adam has a new newsletter called Adam’s Tasting NotesI Fruity, full bodied, with hints of irreverence, you can expect articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics Adam thinks you’ll enjoy or relate to.

Sign up by clicking here, or download the Substack app and search ‘Adam’s Tasting Notes.’

And if you subscribe with an email address, the recipes from each episode of Bakeology will be delivered straight in your inbox! And this week’s is a Swedish classic – the Cardamom Bun. They're sweet, buttery, laced with cardamom, and have the most divine dark caramelised bottoms you ever did see.

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 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.

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.

Class is back in session and it’s once again time explore of how food shapes who we, in Season 3 of Bakeology.

I’m still your host, Adam Miller, and this season we heading on quite the adventure as Bakeology goes global!

Guests this season include:

• Rachel Khoo
• Natalie Paull 
• Emiko Davies
• Tomek Mossakowski
• And many more to be announced!

I can’t wait to share this delicious adventure with you, with new episodes dropping weekly from early November.

This week Adam is joined by cook book author and Australian Baking Icon Natalie Paull, AKA Beatrix Bakes.

Over a breakfast of cake and biscuits, Adam and Nat chat about her early baking adventures, the secrets to a perfect sponge and the joys of sharing baking wisdom and recipes. They also discuss why the provenance of a recipe is so important, and in the battle of classic Australian bakes Nat determines the ultimate Australian Bakery food

And don’t forget the genres of bakes Nat chose:

• Cheesecakes
• Fluffy Cakes
• Fruity bakes

You can follow Nat on Instagram @beatrixbakes  

Don’t forget to subscribe to Adam’s fortnightly-ish newsletter Adam’s Tasting Notes for articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics. Sign up by clicking here, or download the Substack app and search ‘Adam’s Tasting Notes.’

And if you subscribe with an email address, the recipes from each episode of Bakeology will be delivered straight in your inbox! And this week’s is an Orange and Fennel Chiffon Cake with Whisky Oranges and Salted Honey Cream. It’s a decedent and delicious as it sounds.

Follow Adam on Instagram @whatsadambaking

Check out Adam's website 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.

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.

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.

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.

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

Fresh from the Grand Finale of the Great Australian Bake Off, Arvin, Elliot and Dimi reunite to spill some behind-the-scenes tea and tell Adam about their experience in the Bake Off shed.

You’ll also get to know these three incredible bakers a bit more as they create their perfect high tea based around three delicious themes:

• A bake that represents their childhood
• Their favourite bake from their time in the shed
• The favourite food from overseas

Keep up to date with this year’s finalists on Instagram:

• Arvin – @arvin.bakes
• Elliot - @feedingbrief
• Dimi - celebratebydimi

Don’t forget to subscribe to Adam’s fortnightly-ish newsletter Adam’s Tasting Notes for articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics. Sign up by clicking here, or download the Substack app and search ‘Adam’s Tasting Notes.’

You can 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.

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

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.

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 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.

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.

This week Adam is in Italy and sits down with cook book author, food journalist and business owner Emiko Davies in San Miniato, 40 minutes’ drive from Florence!

Sitting in the centuries old building that is now home to Enoteca Marilu – Emiko and her husband Marco’s shop and kitchen – Adam and Emiko discuss what drew her to Italy, the importance of heirloom recipes and the hilarious story behind her grandmother’s iconic pineapple custard tart.

The three bakes discussed in this episode include:

• The aforementioned Pineapple Custard Tart
• Torta con i ciccioli
• Crostata di Marmellata

You can follow Emiko on Instagram @emikodavies and subscribe to her incredible newsletter Notes from Emiko’s Kitchen on Substack.

Don’t forget to subscribe to Adam’s fortnightly-ish newsletter Adam’s Tasting Notes for articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics. Sign up by clicking here, or download the Substack app and search ‘Adam’s Tasting Notes.’

And if you subscribe with an email address, the recipes from each episode of Bakeology will be delivered straight in your inbox! And this week’s is an Orange and Fennel Chiffon Cake with Whisky Oranges and Salted Honey Cream. It’s a decedent and delicious as it sounds!

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.

Things are getting festive this week in Bakeology’s first ever Christmas clip show!

Like the ghost of Christmas past from a Muppet’s Christmas Carol, Adam takes you on a journey into the Bakeology archives and relive the magic of some of your favourite guests. You can expect never-before heard clips from:

• Emiko Davies
• Natalie Paull
• Rachel Khoo
• Tegan Higginbotham
• Martin Sorge
• Kara Monssen
• AJ Lamarque
• Suren Jayemanne
• Laura Foo

You can find Adam’s newsletter on Substack (called Adam’s Tasting Notes) and follow him 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.

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

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.