Top 60 Adriano Zumbo Quotes

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

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

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.’

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

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

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.

I learnt a lot from eating junk food.

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

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.

I go to Perth a few times a year and I love going there.

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

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.

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

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 was a bit of a wild kid.

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.

What better way to celebrate 50 years of defending human rights than over a candlelit dinner with friends and family.

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

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’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.

High tea is fun. It’s elegant and social and a great way not to have to devote yourself to a big meal but still have a drink and a relaxed time.

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 do the odd pie, or quiche or sausage roll.

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

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

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.

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

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

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

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

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.

I’m a bit of a thinker so I think a lot, and process a lot, and it always evolves into something different.

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’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.

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.

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.

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

You can always imagine the unexpected and strive for it. You may never get there, but it’s always a good thing to have.

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.

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

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

I love Melbourne and South Yarra’s perfect for high tea.

I’m someone who’s easily bored.

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

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 kid, one of the big things was watching all the cattle trucks and wheat trucks coming through town.

There are no mistakes in life… only experiences.

At school, before I left, I was making cake mixes and taking them to school, giving them to teachers and my classmates.

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 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 need a strong woman who can handle the attention I get and not get upset if I cuddle a stranger for a social photo.

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

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

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.

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.

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

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

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.

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 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.