Jun 17, 2020
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
oven-baked triumphs – like the brilliant sweets from her popular
Beatrix bakery in Melbourne. Think passionfruit
cloud chiffon cakes, Tart-A-Misu, Moroccan 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 letters 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 the "all-time favourite cakes" she's ever eaten around the world, from Kanazawa to Barcelona and beyond (including the "most perfect bite of cheesecake" in Tokyo)!