For New Zealand chef Alice Taylor, cookbooks have been a lifelong passion.
Since gracing screens as a fan-favourite on MasterChef New Zealand, Taylor has gained a reputation as a rising star in the local culinary industry. Restaurant and Café sat down with Taylor to discuss her latest endeavour, a debut cookbook, "Alice in Cakeland".
Taylor described the book as the perfect guide for both first-time and experienced bakers. Mindful of the cost-of-living crisis, all recipes contain ingredients that are accessible on a budget and can be made with only a bowl and a spoon.
After initially pitching her first cookbook to publishers ten years ago, the process of writing "Alice in Cakeland" has been a dream come true.
"People enjoy baking. A lot of love and kindness went into making this book a reality, and hopefully, it will convey that everyone can bake if they choose," said Taylor.
Taylor has worked as a pastry chef at fine-dining restaurants Baduzzi and Amisfield before directing her attention to her book. The contract came soon after her stint on MasterChef New Zealand, which was a surreal moment in her life. Despite not winning, Taylor's career has continued to flourish ever since.
"My experience on the show led to a lot of personal growth. It taught me that if I put my mind to something, I can do it. MasterChef gave me a platform and confidence to pursue my career, and it also taught me to manage pressure and stress in the kitchen."
She added that baking is a calming activity for her, and the main purpose of her book was to encourage others to have the same appreciation.
Her introduction to baking came at a young age. Both her parents and grandparents were a strong influence in developing her passion. When writing her book, Taylor took inspiration from Nigella Lawson, whom she described as divine, and her MasterChef mentor, Nadia Lim, has also been a strong influence.
Throughout the 60 recipes for cakes, desserts, biscuits, breads, and many other baked goods, Taylor's personal favourite was her raspberry sour cream cake. The recipe encapsulated everything the book should be, providing simple recipes with an impressive result. She also added that cakes are one of her personal favourite things to bake, as they are interchangeable and can reflect different personalities.
"I personally enjoy baking cakes with a liquid base that is moist when sliced. Cakes are an excellent way to showcase the versatility of baking, and how to cater to different flavour preferences."
Alice Taylor is a pastry chef at Paris Butter, a modern dining establishment in Auckland's Herne Bay. Her future goals include opening a restaurant of her own one day, and she already has plans for a second book.
To read more news from New Zealand chefs, click here.
