Bakeology – Details, episodes & analysis

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.

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 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.

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.