Bakeology

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Bakeology

Bakeology is a podcast that explores how food shapes who we are, with a no soggy bottom guarantee. I’m your host, Adam Miller, and you may remember as a finalist from the 2023 season of The Great Australian Bake Off. I’m fascinated by the role food food plays in our lives. How it helps us understand and connect with each other, and how it transports us back to the special times and people in our lives. Bakeology is a playful podcast that explores bakes from the past and the memories and people associated with them.

  1. S3 Ep6: The 2024 Festive Collection

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    S3 Ep6: The 2024 Festive Collection

    Things are getting festive this week in Bakeology’s first ever Christmas clip show! Like the ghost of Christmas past from a Muppet’s Christmas Carol, Adam takes you on a journey into the Bakeology archives and relive the magic of some of your favourite guests. You can expect never-before heard clips from: Emiko Davies Natalie Paull Rachel Khoo Tegan Higginbotham Martin Sorge Kara Monssen AJ Lamarque Suren Jayemanne Laura Foo You can find Adam’s newsletter on Substack (called Adam’s Tasting Notes) and follow him 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.

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  2. S3 Ep5: Tomek Mossakowski

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    S3 Ep5: Tomek Mossakowski

    This week Adam is in Amsterdam AKA the ‘Venice of the North’ with baker, writer and content creator Tomek Mossakowski. Tomek has make it his job to hop on his bike, eat as much as he can around Amsterdam and tell you about them in his brilliant Substack newsletter called Smaak. On a gorgeous Autumn afternoon in Amsterdam, Adam and Tomek talk about what it’s like to discover a new city through its bakeries and the culinary delights that Amsterdam has to offer. Things also get a little bit festive as they try to uncover why Christmas Cake is such an unloved festive delight. The three bakes discussed in this episode include: Brick House Bread’s Peckham Rye Christmas Cake Hartog’s Volkorenbrood You can follow Tomek on Instagram @tomekmoss and subscribe to his delectable newsletter Smaak on Substack. 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 the iconic Dutch pastry, the Tompouce. Puff pastry, velvety custard, Chantilly cream and pink icing – the Tompouce really has it all! You can 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.

    ٥٤ من الدقائق
  3. S3 Ep4: 2024 Great Australian Bake Off Finalists - Arvin, Elliot and Dimi

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    S3 Ep4: 2024 Great Australian Bake Off Finalists - Arvin, Elliot and Dimi

    Fresh from the Grand Finale of the Great Australian Bake Off, Arvin, Elliot and Dimi reunite to spill some behind-the-scenes tea and tell Adam about their experience in the Bake Off shed. You’ll also get to know these three incredible bakers a bit more as they create their perfect high tea based around three delicious themes: A bake that represents their childhood Their favourite bake from their time in the shed The favourite food from overseas Keep up to date with this year’s finalists on Instagram: Arvin – @arvin.bakes Elliot - @feedingbrief Dimi - celebratebydimi 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.’ You can 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.

    ١ من الساعات
  4. S3 Ep3: Emiko Davies

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    S3 Ep3: Emiko Davies

    This week Adam is in Italy and sits down with cook book author, food journalist and business owner Emiko Davies in San Miniato, 40 minutes’ drive from Florence! Sitting in the centuries old building that is now home to Enoteca Marilu – Emiko and her husband Marco’s shop and kitchen – Adam and Emiko discuss what drew her to Italy, the importance of heirloom recipes and the hilarious story behind her grandmother’s iconic pineapple custard tart. The three bakes discussed in this episode include: The aforementioned Pineapple Custard Tart Torta con i ciccioli Crostata di Marmellata You can follow Emiko on Instagram @emikodavies and subscribe to her incredible newsletter Notes from Emiko’s Kitchen on Substack. 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! 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.

    ٥٨ من الدقائق
  5. S3 Ep2: Natalie Paull

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    S3 Ep2: Natalie Paull

    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.

    ١ س ٤ د
  6. S3 Ep1: Rachel Khoo

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    S3 Ep1: Rachel Khoo

    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 pleasure – 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.

    ٥٧ من الدقائق

  7. المقطع الترويجي للموسم ٣

    Bakeology Season 3 Preview

    Class is back in session and it’s once again time explore of how food shapes who we, in Season 3 of Bakeology. I’m still your host, Adam Miller, and this season we heading on quite the adventure as Bakeology goes global! Guests this season include: Rachel Khoo Natalie Paull  Emiko Davies Tomek Mossakowski And many more to be announced! I can’t wait to share this delicious adventure with you, with new episodes dropping weekly from early November.

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  8. S2 Ep8: Suren Jayemanne

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    S2 Ep8: Suren Jayemanne

    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: Hoppers / Appam Suren’s Uncle’s Feast Rough Puff 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

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Bakeology is a podcast that explores how food shapes who we are, with a no soggy bottom guarantee. I’m your host, Adam Miller, and you may remember as a finalist from the 2023 season of The Great Australian Bake Off. I’m fascinated by the role food food plays in our lives. How it helps us understand and connect with each other, and how it transports us back to the special times and people in our lives. Bakeology is a playful podcast that explores bakes from the past and the memories and people associated with them.

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