By whatsadambaking
5
11 ratings
The podcast currently has 21 episodes available.
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:
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:
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.
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:
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
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:
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
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:
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:
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:
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.
The podcast currently has 21 episodes available.
707 Listeners