Food Quotes by Adriano Zumbo

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

— Adriano Zumbo

I learnt a lot from eating junk food.

— Adriano Zumbo

Texture and flavor is king.

— Adriano Zumbo

I love raw caster sugar. It's a bit more earthy than white sugar, especially for cakes.

— Adriano Zumbo

When I have red velvet cake, I normally have cream cheese icing.

— Adriano Zumbo

If you're dreaming up a dessert, you've got to remember to keep it well balanced.

— Adriano Zumbo

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

— Adriano Zumbo

There were some flavors that didn't work, like doughnut-flavored Tim Tams.

— Adriano Zumbo

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

— Adriano Zumbo

When we first opened in 2007 no one really knew about macarons. We sold maybe 50 to 100 a day.

— Adriano Zumbo

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

— Adriano Zumbo

When I was a kid, my parents ran a supermarket; I grew up in there and everything was free, it was like…

— Adriano Zumbo

I ate everything. I ate every single lolly you can think of. Chocolate bars, Curly Wurlys, Aero bars, Fantales, Minties, Clinkers, Cherry…

— Adriano Zumbo

If you use apple in one dish think of using citrus or something more neutral like vanilla in another. You constantly need…

— Adriano Zumbo

I used to eat the batter raw. My sister would make it and I'd lick the bowl and then I started to…

— Adriano Zumbo

I love a good burger, and when I was brainstorming pies, I thought, hey - burgers and pies are both perfect for…

— Adriano Zumbo

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

— Adriano Zumbo

Focus on the flavor and texture of your desserts. Don't go overboard with too many ingredients and flavors keep a good balance…

— Adriano Zumbo

Compound chocolate is gritty, cheaper and doesn't have that fruitiness, the backnotes and smoothness you get in couverture.

— Adriano Zumbo

I love Vegemite sandwiches, Milo, ham sandwiches, chicken breasts, and that's all I used to eat. I wouldn't eat anything else. So…

— Adriano Zumbo

You might go to a cheap bakery that uses really bad fats and sugars and stuff like that. You go to a…

— Adriano Zumbo

I was a fussy eater when I was young and a lot of the time my parents weren't there because they were…

— Adriano Zumbo

So my brain started ticking and I bought all my books from a cookbook shop, Libraire Gourmand in Paris. I bought them…

— Adriano Zumbo

For me with sugar, it's all about balance. It's about being strong enough and to have the willpower to say, you know…

— Adriano Zumbo

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

— Adriano Zumbo

My favorite dessert for me to eat at home is Milo and ice cream.

— Adriano Zumbo

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

— Adriano Zumbo

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

— Adriano Zumbo

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

— Adriano Zumbo

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

— Adriano Zumbo

Chocolate's good for ya - high cocoa content chocolate is.

— Adriano Zumbo

Chocolate is one of those flavors that's very likeable, very loveable, very versatile.

— Adriano Zumbo

It's an indulgence to go out for bacon and eggs. It's not something you can do every day.

— Adriano Zumbo

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

— Adriano Zumbo

You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great…

— Adriano Zumbo

A lot of old Australian bakeries used a lot of trans-fats but I just wanted to use quality ingredients - butter, cream,…

— Adriano Zumbo

When I'm working and I need to taste food, I use a small spoon or eat a small piece, rather than wolfing…

— Adriano Zumbo

I would definitely recommend getting a decent electric mixer. A good quality non-stick baking mat is also essential for creating those impressive…

— Adriano Zumbo

Growing up and walking around the supermarket, lollies were the thing that gave me that kind of kick, and you'd expect lots…

— Adriano Zumbo

Temperature is the key to making a smooth custard butter cream. Some add the butter when the mixture's still hot but it…

— Adriano Zumbo