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

I learnt a lot from eating junk food.

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

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

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

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

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'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.

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

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.

I'm someone who's easily bored.

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.

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.

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

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.

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

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.

I hope I come across as supportive and encouraging as well as being firm when I need to be firm.

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.

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

There's nothing better than opening a block of chocolate and sitting back and that little joy it brings to your face and to your body.