Quotes of All Topics . Occasions . Authors
I eat cake every day.
I'm used to criticism.
Texture and flavor is king.
I'm someone who's easily bored.
I learnt a lot from eating junk food.
I do the odd pie, or quiche or sausage roll.
As a young kid I wanted to be a truck driver.
There are no mistakes in life... only experiences.
I'm not that menacing. Although I can be quite direct.
I love Melbourne and South Yarra's perfect for high tea.
Chocolate's good for ya - high cocoa content chocolate is.
I've probably got about 300 books. I love collecting books.
My favorite dessert for me to eat at home is Milo and ice cream.
When I have red velvet cake, I normally have cream cheese icing.
When I was 19, I began work at a French sourdough bakery in Balmain.
There were some flavors that didn't work, like doughnut-flavored Tim Tams.
Long term, I'd love a big shop with everything in it. A one-stop shop. A haven.
The 'Larousse' is my favorite book. It's my bible; it's a good reference for me.
If you're dreaming up a dessert, you've got to remember to keep it well balanced.
I love high tea, but I think it's very repetitive in terms of what's on the stand.
I eat around 6 handfuls of 65 percent and up cocoa mass content chocolate each day.
Chocolate is one of those flavors that's very likeable, very loveable, very versatile.
I love raw caster sugar. It's a bit more earthy than white sugar, especially for cakes.
I live my normal life. I love what I do, and try to look after myself as much as I can.
Before I went on sporting trips I'd take chips or lollies. I had a love for sweet foods.
It's an indulgence to go out for bacon and eggs. It's not something you can do every day.
There is sugar in everything. It doesn't matter what you eat in life, there is sugar in it.
When we first opened in 2007 no one really knew about macarons. We sold maybe 50 to 100 a day.
I was born in the Chinese year of the rooster, so maybe that explains my affinity with chickens.
I hope I come across as supportive and encouraging as well as being firm when I need to be firm.
Salt is a more-ish sort of thing. But it can be a bad thing if there's too much salt. It's awful.
The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.
I couldn't pay attention to a novel; I'd get three pages in and couldn't remember what it was about.
Chocolate fondant, creme brule, and sponge cake with jam, cream and fresh berries are always winners.
I love jelly gummy lollies, liquorice, ice-cream and I eat my own ice-cream; I take it home from work.
If I was hosting a high tea at home the last thing I would want to do is make it too fussy for myself.
I think the main mistake people tend to make is that they rush desserts. Take your time and plan ahead.
I had a Vegemite bun every day from the tuck shop for lunch when I was a kid and I was inspired by that.
I'm a bit of a thinker so I think a lot, and process a lot, and it always evolves into something different.
When I was kid, one of the big things was watching all the cattle trucks and wheat trucks coming through town.
I'll eat a bowl of bircher muesli for breakfast and I really like fresh carrot, orange, ginger and mint juice.
Whether it's a leaf from a tree, the supermarket or person, everything is art and movement, it's all inspiration.
In the end, you have to do what makes you happy - the people who love you and are around you are all that matters.
I think you need to have a day or two when you treat yourself, because it brings happiness, it stimulates your mind.
What better way to celebrate 50 years of defending human rights than over a candlelit dinner with friends and family.
I need a strong woman who can handle the attention I get and not get upset if I cuddle a stranger for a social photo.
At school, before I left, I was making cake mixes and taking them to school, giving them to teachers and my classmates.
Geography was my best subject but that was only because of the game 'Carmen Sandiego.' I chased her all over the world.
You can always imagine the unexpected and strive for it. You may never get there, but it's always a good thing to have.
Compound chocolate is gritty, cheaper and doesn't have that fruitiness, the backnotes and smoothness you get in couverture.