Multitudes of madeleines have passed through my oven this weekend. Honey ones from page 590 of @growcookeat ‘s thirty year anniversary print of The Cook’s Companion. I adore this book ♥️ with so many favourite recipes inside…Aunt Peggy’s powder puffs (the best recipe intro story), a not scary Chinese style roast duck, anchovy crowned pissaladiere, obsession inducing Lebanese lamb pizzas, a spritely orange cordial, and spicy hazelnut fingers. My lemon tart recipe actually started from the recipe in here.
More than a cookbook, it is a calm and delicious port in a sea of so many recipes. It is always one of the first books I reach for when I need advice on too many tomatoes, how to wrangle agar agar or cook a yabbie.
Congratulations on the MAMMOTH undertaking in updating and adding to your extraordinary tome. Thank you for letting me help test some of the recipes.
Most profoundly thank you for giving us all your steady hand, wisdom and gorgeous words throughout our kitchen adventures.
And thank you for that madeleine recipe.
N x
I love having time to tinker. Some recipes spring easily from concept to cake tin. Others are an exhaustive labour of test after test. A chocolate crust was very much the latter. Iterations would either be diabolical to roll, shrink more dramatically than a wool jumper in a hot wash or bake to a snappy, dry crust with no flaky friability.
Last year, the crust I was dreaming of became real! It’s cocoa-y AND melts in the mouth. I filled it with a chocolate custard filling and piped swirls of subtly sour crème fraiche on top.
This crust will be now be confidently rolled out for chocolate frangipane tarts with bold saffron poached pears or tiny ricotta filled, raspberry topped tartlets. Pastry pie-pertuity!
Recipe from my Sweet Heart in September.
Nat 🤎🤎
@murdochbooks
Dearest Sweet Hearts
I am so proud and excited (proxcited?)to let you know that I wrote a new bakebook about making nice things based on sweet desires and cravings. Want to pucker up? Head to the Tart ‘n’ Tangy chapter. Need to appease the dark and bitter beast within? I have my favourite chocolate, caramel and coffee recipes in one chapter. You can get Nutty or Creamy or Fruity. For my cakeshop fans, the Beatrix hummingbird cake (but better) and granola recipe is in there too!
There are easier peasier recipes as well as big project sweetness and in between bakes. And a Bake-tionary to help you navigate baking in general and answer some oft asked questions.
This little slice of sweetness comes into the world on September 1 2026! If you feel or want to show Sweet Heart some early love, there is a 🔗 in the bio to pre-order a copy.
Thank you for always making my sweet heart beat.
Love,
Natalie
@murdochbooks
Video filmed @summersend.hobart (thank you Lara!)
By @lemonlilahandbitter
With @love_annacritchley too ♥️♥️
If you're planning to spend your long weekend baking hot cross buns, here are some tips and tricks from Melbourne baker, Nat Paull otherwise known for Beatrix Bakes.
Tune in to Saturday Mornings on 774 ABC Melbourne or on ABC listen via the link in our bio.
#774ABCMelbourne #Easter #hotcrossbuns
I hole-heartedly adore a cinnamon doughnut!
And instead of the frustrating wait of an overnight proof, I make this version
Simmer 1 small any type potato in 80 mL each milk and water until tender. Cool it fast in the fridge. Rub 30 g butter into 180 g strong/bakers/bread flour. Stir in 1 teaspoon dried yeast, 30 g sugar and 1/4 teaspoon salt. Fork whisk 40 g (approx 2) egg yolk and 50 g/mL of the cooled potato cooking liquid. Add 90 g of the soft potato. Mix all together then knead 8 mins until smooth and springy. Proof (spray with oil and cover) in a warm place for approx 1 hour. Portion into 4x 90 g each and shape into taut balls. Plunge a thumb into each centre to create plump rings. Place each ring on a square of baking paper. Spray with oil, cover and proof for 30 minutes until puffed. Meanwhile, heat 5 cm deep peanut/rice bran oil SLOWLY to 180°C in a heavy pot. Float doughs on paper into oil then slide the paper away carefully with tongs. Remake the hole with a chopstick until oil bubbles though it. Fry 2 minutes, flip and fry 2 minutes. Drain on a rack. Then coat in cinnamon sugar - caster sugar, fresh ground cinny and salt flakes.
Just dough it!
N x
In January I finished the photos for my next book (unbelievable, mind boggled gift). Of course I always forget to take copious bts pics. Just trying to live in the actual moment more. But I got one of the passionfruit bombe alaska and the plate after we cut it up and scooped it up on that incendiary 40°C day. It’s all passionfruit semi freddo and crunchy coconut cookies. I can’t wait to share it with you. More details super soon….
Nat xx
Visit from @beatrixbakes today 🍰🧁 come and get your signed copy of her books with a cakey pun in every one 🤣 #moruyabooks #moruyabookshop #moruyabookstore #recipebook #recipebooks #baking #bakingwithlove❤️ #cake #bakingbooks
This is Verna’s sponge cake that I was talking/crying about with @jacintaparsons this morning on @abcinmelbourne radio. Verna is a nonagenarian top tier sponge maker from Tallangatta. Last year I added (with utmost respect to Verna) a couple of notes - see the third pic. I LOVED being a teeny part of this journey of passionfruit sponge joy!!💛
(Highly recommend heading to my stories to see the sponge cake victory and elation and SONG in Jacinta’s OG post!)
Dear Cakers (and cake eaters),
I realise I have been very quiet on here but I still embrace any and all opportunities to talk about cake and connection in real life. And in a real life highlight moment, I will be appearing @sydwritersfest with my comrades in cake, pastry peers, sisters of sugar, butter buds, confidantes in caramel and simply inspirational business humans @nadineingram from Flour + Stone and @ms.lune from Lune! (I’m a little sweaty thinking about being layered between these two icons but I’ll wear a hardcore deodorant and no clothing that shows perspiration easily 😅). The icing, sprinkles AND cherry on top of this chat is that the pun-believably bun-derful @jenniferwongcomedian will be whipping us up with great questions and guiding the chat as kneaded. It will be a sweet moment for all who love cake, croissants and thoughts about cake and croissants and more I’m sure! I’ll pop a link to the tickets in my stories today.
Hope to see you there!
Nat 🍰
Baker’s Delight
Saturday 24th May
10-11 am
Carriageworks, Bay 17
245 Wilson Street
Eveleigh NSW
NOW SOLD OUT
BEATRIX BAKES RETURNS TO THE AGRARIAN KITCHEN
There are days in the kitchen that stay with you — not just for what you cook, but for how you feel while cooking.
On Thursday 19 June 2025, Natalie Paull of @beatrixbakes will return to the @agrariankitchen for a joyful, sugar-dusted celebration of the baked good — part storytelling, part technique, and wholly delicious. Drawing from her books, Beatrix Bakes and Another Slice, Natalie will go through a series of recipes that come from the heart, bring comfort, and remind us why we love to bake.
This is a hands-on class, limited to just 12 guests, where you will learn to layer flavour, honour ingredients, and trust your baker’s intuition. A long seasonal lunch with wine is included — a moment to rest, connect and savour — and you will take home your baked creations, along with recipes and inspiration for many future moments in the kitchen.
Only a handful of places remain, and they won’t last long. If a day of buttery layers, shared stories, and time spent in our kitchen has been calling to you — this is your moment.
Book your place here:
/536552/beatrix-bakes
📸 @love_annacritchley
#beatrixbakes #baking #nataliepaull #agrariankitchen #bakingclasses
