The Unbearable Lightness of Being Hungry
Arts:Food
Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a whole docket rail of dessert orders on fire. She's endured brownie explosions and baking disasters, too. But people rightly associate Natalie with the brilliant sweets from her popular Beatrix bakery in Melbourne: like passionfruit cloud chiffon cakes, Tart-A-Misu, Morrocan Snickers tarts, cinnamon-glazed apple fry pies (without the fryer’s remorse!) and more. Her sugar-laced cakes have a transformative power – even for people who've undergone heartbreak and tragedy. Natalie has received notes of appreciation that have made her cry.
Because Natalie is a big believer in "cake for breakfast", we talk a lot about desserts – from the blockbuster "floating" cake she made for own wedding, to the four-hour spiced quinces from her Beatrix Bakes cookbook, which have the most surprising story behind them. She also recalls her days working with chef Greg Malouf (after his heart transplant), Maggie Beer, Cath Claringbold and more.
We also cover some of her favourite places to eat cake in the world, from Kanazawa to Sydney and beyond.
Glen Goodwin - Bentley, Monopole, Yellow
Ibrahim Kasif - Stanbuli, Porteno
Helen Yee - Grab Your Fork
Elijah (EJ) Holland - Noma Australia, Nature's Pick
Palisa Anderson - Chat Thai, Boon Cafe
Corie Sutherland - Edition Coffee Roasters
Alex Elliott-Howery - Cornersmith
Patrick Friesen – Papi Chulo, Queen Chow
Stuart Krelle - Luchetti Krelle
Mike Eggert - Pinbone
Magnus Nilsson - Faviken, The Nordic Cookbook
Annabel Crabb – Kitchen Cabinet, Special Delivery
Ben Greeno – The Paddington, Merivale
James Hird – Rootstock Sydney
Ben Sears – Moon Park
Claire van Vuuren and Mitch Grady – Bloodwood, Newtown Locals
Luke Powell – LP's Quality Meats
Myffy Rigby – Good Food Guide, Good Food Month
Barbara Sweeney – Food and Words Festival
Jake Smyth – Mary's
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