Bakeology

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 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.

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.

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.

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.