Sugar brings happiness. Eating it once or twice a week in a dessert, that's what life is about. There is nothing wrong with it.
Adriano Zumbo
Whether it's a leaf from a tree, the supermarket or person, everything is art and movement, it's all inspiration.
The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.
If you're dreaming up a dessert, you've got to remember to keep it well balanced.
I was born in the Chinese year of the rooster, so maybe that explains my affinity with chickens.
I'm a bit of a thinker so I think a lot, and process a lot, and it always evolves into something different.
Chocolate is one of those flavors that's very likeable, very loveable, very versatile.
That way I look at it, I want to push myself to create things people could've never imagined. It's a good motto to have in the back of your head, I think.
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.
For me with sugar, it's all about balance. It's about being strong enough and to have the willpower to say, you know what, Saturday is my treat day, I'm going to eat cake, I'm going to eat dessert, I might eat a packet of biscuits.
It's an indulgence to go out for bacon and eggs. It's not something you can do every day.
I think the main mistake people tend to make is that they rush desserts. Take your time and plan ahead.
For me inspiration is pretty much life. The life around you and everything that happens, the people you meet, where you go, what you've eaten in your childhood.
I hope I come across as supportive and encouraging as well as being firm when I need to be firm.
I was a fussy eater when I was young and a lot of the time my parents weren't there because they were always working. So I'd just eat lollies and biscuits and chips. That's kind of where I got the taste for the sweet fix.
I learnt a lot from eating junk food.
I have the pleasure of being surrounded by desserts and chocolate. If that makes me a sex symbol then great, but it's not my aim in life.
You might go to a cheap bakery that uses really bad fats and sugars and stuff like that. You go to a nice bakery and you can enjoy a nice sweet that's made well and it doesn't make you put on any weight if you eat in moderation and if you do a little bit of exercise.
My favorite dessert for me to eat at home is Milo and ice cream.
I eat cake every day.
There's nothing better than opening a block of chocolate and sitting back and that little joy it brings to your face and to your body.
I would definitely recommend getting a decent electric mixer. A good quality non-stick baking mat is also essential for creating those impressive desserts.
Inspiration is everywhere - life, travel, childhood, nature - it depends on how you see it, how you can absorb the inspiration, and it depends on how your mind thinks. It could be a pattern on the floor that may be the next pattern I put on a cake, it just depends upon how you take it, when you're seeing it and what you're looking for.
Coming from an Italian family, my parents had supermarkets and they said I had to take over as any son should take over the family business - I copped a lot of flak when I said 'no.'
It's definitely always daunting to have your name on a show and a lot of pressure in some ways, but obviously in other ways it's a lot of fun and it's a great honor.
Salt is a more-ish sort of thing. But it can be a bad thing if there's too much salt. It's awful.
I'm someone who's easily bored.
Despite being quite a shy kid, I was in my element with my mates. I definitely wasn't shy then. We had a lot of fun, running around town getting into mischief.
I'm not that menacing. Although I can be quite direct.
You can always imagine the unexpected and strive for it. You may never get there, but it's always a good thing to have.
As a young kid I wanted to be a truck driver.
I love a good burger, and when I was brainstorming pies, I thought, hey - burgers and pies are both perfect for eating out of your hands.
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 love Melbourne and South Yarra's perfect for high tea.
There is sugar in everything. It doesn't matter what you eat in life, there is sugar in it.
Everything you do in life or experience in life gives inspiration for the creative process. But it also depends ultimately on what the consumer wants.
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'll eat a bowl of bircher muesli for breakfast and I really like fresh carrot, orange, ginger and mint juice.
I go to Perth a few times a year and I love going there.
I've probably got about 300 books. I love collecting books.
If I hosted a high tea at home it would be an Italian aperitivo-style high tea. I'd make little meatballs with lemon puree and mozzarella centres. Or maybe little schnitzel sliders with coleslaw.
In my early teenage years I wasn't doing well at school and I wasn't really interested in a way. I knew I wasn't going to go to uni or anything like that.
I used to eat the batter raw. My sister would make it and I'd lick the bowl and then I started to get it off the shelf and whip it up and eat it with a spoon.
I love chocolate and I think there is no such thing as too much.
Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance of flavors.
The 'Larousse' is my favorite book. It's my bible; it's a good reference for me.
I love high tea, but I think it's very repetitive in terms of what's on the stand.
I was a bit of a wild kid.
Living in a small country town, there wasn't a whole lot to do so you find your own fun. I was always getting myself in trouble.
When I was kid, one of the big things was watching all the cattle trucks and wheat trucks coming through town.
