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.
Min Chai – N2 Extreme Gelato
Gregory Llewellyn – Hartsyard, The Gretz
Analiese Gregory – Funemployed
Matt Swieboda – Waterman Lobster Co.
Christopher Thé – Black Star Pastry
Dan Barber and Eric Kayser – Melbourne Food and Wine Festival
Mitch Orr – ACME
Andrew Levins – TwoThousand
Dan Hong – Merivale
Carlos Heng and Dan Pigott - MakMak Macarons
David Thompson, Katrina Birchmeier, Emma Barnes - Electrolux Appetite For Excellence Awards
Massimo Bottura – Osteria Francescana, Never Trust A Skinny Italian Chef
Kylie Millar - Pei Modern, Burch and Purchese
Kerby Craig - Ume
Hetty McKinnon - Arthur Street Kitchen
Nick Smith – Rising Sun Workshop
Chui Lee Luk - Claude's, Chow Bar and Eating House, Celestial City
Ambrose Chiang - Momofuku Seiobo
Hanz Gueco - Cafe Paci
Andy Bowdy (Andrew Bowden) - Hartsyard
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