Quotes

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.

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.

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

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.

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

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 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'm someone who's easily bored.

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

I'm like anyone else: there's good and bad in what I do and there are always people out there who think they know better than you.

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.

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.

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

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

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

I learnt a lot from eating junk food.

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

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

The hardest challenge is doing something more traditional. When you do something new, it's easier because it's its own thing. But the traditional ones, you have to do them right.

A lot of old Australian bakeries used a lot of trans-fats but I just wanted to use quality ingredients - butter, cream, custard - to produce a high-quality product.

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

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

I ate everything. I ate every single lolly you can think of. Chocolate bars, Curly Wurlys, Aero bars, Fantales, Minties, Clinkers, Cherry Ripes. Pretty much anything, you name it, I ate it.