Top 60 Adriano Zumbo Quotes

I’ll eat a bowl of bircher muesli for breakfast and I really like fresh carrot, orange, ginger and mint juice.

Mostly my ideas come from within, from my experiences, my childhood and the master of all sweets and lollies, Mr. Willy Wonka.

The great thing about pastry is there are so many avenues – it’s very hard to get bored doing this.

Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture’s still hot but it tends to split and you end up with a grainy result. Wait for it to cool.

I’ve never been worried about being alone and there is no pressure to get married, although I would love to do it one day with the right girl.

If you use apple in one dish think of using citrus or something more neutral like vanilla in another. You constantly need to be challenging the tastebuds but not assaulting them.

I say to the guys at work, ‘You’ve got to have fun – we’re here more than we’re at home.’ Same with cakes; when you go and buy something, you’ve got to buy some fun.

I’m not that menacing. Although I can be quite direct.

So my brain started ticking and I bought all my books from a cookbook shop, Libraire Gourmand in Paris. I bought them over the Internet and they sent them from France. I got the ‘Larousse’ in a box with 20 other books. I was pretty excited. It was like Christmas for 20 years.

I love jelly gummy lollies, liquorice, ice-cream and I eat my own ice-cream; I take it home from work.

I’ve become good at judging whether a girl wants to be around you just because she’s after your status or because you’re popular.

I think the main mistake people tend to make is that they rush desserts. Take your time and plan ahead.

Texture and flavor is king.

I love chocolate and I think there is no such thing as too much.

I do the odd pie, or quiche or sausage roll.

I eat cake every day.

I want to stay ahead and to stay ahead you always have to be thinking out of the box.

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.

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.

Whether it’s a leaf from a tree, the supermarket or person, everything is art and movement, it’s all inspiration.

Salt is a more-ish sort of thing. But it can be a bad thing if there’s too much salt. It’s awful.

When I was a kid, my parents ran a supermarket; I grew up in there and everything was free, it was like a wonderland. There were lollies and biscuits and chips, and I used to eat more of that than vegetables.

I eat around 6 handfuls of 65 percent and up cocoa mass content chocolate each day.

In the end, you have to do what makes you happy – the people who love you and are around you are all that matters.

When I’m working and I need to taste food, I use a small spoon or eat a small piece, rather than wolfing down an entire piece of cake.

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.

I had a Vegemite bun every day from the tuck shop for lunch when I was a kid and I was inspired by that.

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.

I think you need to have a day or two when you treat yourself, because it brings happiness, it stimulates your mind.

As a young kid I wanted to be a truck driver.

I live my normal life. I love what I do, and try to look after myself as much as I can.

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.

Growing up and walking around the supermarket, lollies were the thing that gave me that kind of kick, and you’d expect lots of them. It would be that or a pack of cake mix which got me into food.

It was a great challenge creating the Zumbarons. Coming up with the elements for each was the hardest, but it only took us one attempt and we were happy with the flavor.

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.

I’m someone who’s easily bored.

Geography was my best subject but that was only because of the game ‘Carmen Sandiego.’ I chased her all over the world.

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 want to promote pastry. Pastry has always been in the background – it’s always cooking, cooking, cooking on programs, and pastry has just been this thing at the end. I want to show people what we do.

I was born in the Chinese year of the rooster, so maybe that explains my affinity with chickens.

I’ll put a 25-kilogram bag of sugar over each shoulder and run up the stairs with them when we’re loading ingredients that have been delivered, and I’ll hold 25-kilogram blocks of butter at shoulder height to build arm strength as well.

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.

There is sugar in everything. It doesn’t matter what you eat in life, there is sugar in it.

Chocolate’s good for ya – high cocoa content chocolate is.

Everyone has different tastes and palates. Most of the time I put a smile on people’s faces but sometimes you get people who have a different view and you take that on board and see what you can make of it.

Before I went on sporting trips I’d take chips or lollies. I had a love for sweet foods.

Chocolate fondant, creme brule, and sponge cake with jam, cream and fresh berries are always winners.

I’ve probably got about 300 books. I love collecting books.

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.

When I was 19, I began work at a French sourdough bakery in Balmain.

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.

I love high tea, but I think it’s very repetitive in terms of what’s on the stand.

Long term, I’d love a big shop with everything in it. A one-stop shop. A haven.

I’m used to criticism.

I couldn’t pay attention to a novel; I’d get three pages in and couldn’t remember what it was about.

I was a real unfocused academic student, always fiddling around in class, or doing something silly and thinking of something else that had nothing to do with school.

I look at what’s happening, the trends and what people want, to come up with something that’s going to work.

If you have the chocolatiest everything you eat two spoons full and be out on the couch for the rest of the day. It’s better to have something you can enjoy.

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.