This week Adam is joined by cook book author and Australian Baking Icon Natalie Paull, AKA Beatrix Bakes. Over a breakfast of cake and biscuits, Adam and Nat chat about her early baking adventures, the secrets to a perfect sponge and the joys of sharing baking wisdom and recipes. They also discuss why the provenance of a recipe is so important, and in the battle of classic Australian bakes Nat determines the ultimate Australian Bakery food And don’t forget the genres of bakes Nat chose: Cheesecakes Fluffy Cakes Fruity bakes You can follow Nat on Instagram @beatrixbakes   Don’t forget to subscribe to Adam’s fortnightly-ish newsletter Adam’s Tasting Notes for articles that peer behind the curtain of Bakeology, delicious recipes and other baking-adjacent topics. Sign up by clicking here, or download the Substack app and search ‘Adam’s Tasting Notes.’ And if you subscribe with an email address, the recipes from each episode of Bakeology will be delivered straight in your inbox! And this week’s is an Orange and Fennel Chiffon Cake with Whisky Oranges and Salted Honey Cream. It’s a decedent and delicious as it sounds. Follow Adam on Instagram @whatsadambaking Check out Adam’s website www.whatsadambaking.com Bakeology design and artwork by Brad from ThreeFourLeft. Bakeology theme music: Sugar Cubes by Avener Kelmer. Sourced from Artlist. Bakeology is not affiliated with The Great Australian Bake Off or any of its subsidiaries.