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The Great Australian Bake Off (season 4)
The fourth season of ''The Great Australian Bake Off'' premiered on 18 January 2018, and saw 12 home bakers take part in a bake-off to test their baking skills as they battled to be crowned ''The Great Australian Bake Off's'' best amateur baker. Unlike the third season, season 4 moved from LifeStyle Food to the main LifeStyle channel. The season consisted of 10 episodes. Each episode saw bakers put through three challenges, with each episode having its own theme or discipline. The season aired from 18 January 2018 until 22 March 2018, and saw Claudia Anton win. The season was hosted by Claire Hooper and Mel Buttle, and was judged by Maggie Beer and Matt Moran Matthew Moran (born 15 May 1969) is an Australian chef and restaurateur also known for being a guest on various TV cooking shows. Early life Moran was raised on a dairy farm at Badgerys Creek, west of Sydney, before moving to the outer-west .... The Bakers The following is the list of the bakers that competed this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Claire Hooper
Claire Hooper (born 5 September 1976) is an Australian stand-up comedian, television and radio presenter and writer. Hooper is co-hosting '' The Great Australian Bake Off'' alongside Mel Buttle. She appeared as a team captain on the 2008 revival of ''Good News Week'' on Network Ten and was a regular on '' The Sideshow'', appearing with Paul McDermott. Since 2005, she has regularly performed at the Melbourne International Comedy Festival. Career Hooper has appeared on ''Stand Up Australia'', ''How the Quest Was Won'', ''The Sideshow'', ''Rove Live'', ''Sleuth 101'', Melbourne International Comedy Festival, ''Good News Week'', '' The Project'', '' Hughesy, We Have a Problem'', '' Celebrity Name Game'', ''The Living Room'' and '' Would I Lie to You? Australia''. Prior to entering into comedy, Hooper worked in children's and adult theatre in Perth, Western Australia, as an actress and director. Hooper attended Curtin University and graduated with a degree in Theatre Studies. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finale
Finale may refer to: Pieces of music * Finale (music), the last movement of a piece * ''Finale'' (album), a 1977 album by Loggins and Messina * "Finale B", a 1996 song from the rock opera ''Rent'' * "Finale", a song by Anthrax from ''State of Euphoria'' * "Finale", a song by Bikini Kill from '' Reject All American'' * "Finale", a piece of film music by John Williams from ''Harry Potter and the Prisoner of Azkaban'' * "Finale", a song by Patrick Wolf from ''The Magic Position'' * "Finale" (song), by Madeon *"Finale", a song by AJR from their album ''Neotheater'' * "Finale", a track from the soundtrack of the 2015 video game ''Undertale'' by Toby Fox * "Finale", song by Funeral Party from ''The Golden Age of Knowhere'' Places * Finale Emilia, a municipality in Emilia-Romagna, Italy * Finale Ligure, a municipality in Liguria, Italy Television * Finale (''Everybody Loves Raymond''), the series finale of American sitcom ''Everybody Loves Raymond'' * "Finale" (''Modern Family''), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clafoutis
Clafoutis (; oc, clafotís or ), sometimes spelled clafouti in Anglophone countries, is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. A traditional Limousin clafoutis contains not only the flesh of the cherries used, but also the nut-like kernels in the stones. Cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract. They also contain a small amount of amygdalin, a cyanogenic glycoside - a compound potentially capable of releasing cyanide if consumed, but non-toxic in small quantities. Origins The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waffles
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. Etymology The word ''waffle'' first appears in the English language in 1725: "Waffles. Take flower, cream..." It is directly derived from the Dutch , which itself derives from the Middle Dutch . While the Middle Dutch is first attested to at the end of the 13th century, it is preceded by the French in 1185; both from Frankish 'honeycomb' or 'cake'. Other spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennoiserie
''Viennoiseries'' (, "things of Vienna") are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated. ''Viennoiseries'' are typically eaten at breakfast or as snacks. Types Examples include croissants; Vienna bread and its French equivalent, ''pain viennois'', often shaped into baguettes; brioche; ''pain au chocolat''; ''pain au lait''; ''pain aux raisins''; ''chouquettes''; Danish pastries; xuixo; ''bugnes''; and '' chausson aux pommes''. History The popularity of Viennese-style baked goods in France began with the Boulangerie Viennoise, which was opened by August Zang in 1839. The first usage of the expression ''pâtisseries viennoises'' appeared in 1877 in a book by the French author Alphonse Daudet, ''Le Nabab''. However, the use of puff pastry came later ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fraisier
The ''fraisier'' is a strawberry cake made of an almond sponge cake or meringue, pastry cream, and strawberries. The pastry is typically made during strawberry season, as the crucial ingredient is the strawberries. The name derives from the French word for strawberries, ''fraises''. It is a classic among French desserts. According to the ''New York Times'' the required construction is often elaborate. The cake's origin dates back to a cake created by Auguste Escoffier at the end of the 19th century that included fresh strawberries. The recipe appears in his ''Guide Culinaire''. The initial version evolved as Pierre Lacam designed a strawberry cake with a sponge cake and a touch of kirsch in the 1900s. The ''fraisier'' as we know it today was created only in 1966 by Gaston Lenôtre. He made a strawberry cake with a sponge cake punched with kirsch, buttercream, and fresh strawberries, then called ''Bagatelle'', in reference to the gardens of Bagatelle located close to Paris. See ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage Roll
A sausage roll is a savoury pastry snack, popular in current and former Commonwealth nations, consisting of sausage meat wrapped in puffed pastry. Sausage rolls are sold at retail outlets and are also available from bakeries as a take-away food. A miniature version can be served as buffet or party food. Composition The basic composition of a sausage roll is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. In the 19th century, they were made using shortcrust pastry instead of puff pastry. A vegetarian or vegan approximation of a sausage roll can be made in the same manner, using a meat substitute. Sales In the UK, the bakery chain Greggs sells around 2.5 million sausage rolls per week, or around 140 million per year. History The wrapping of meat or other foodstuffs into dough can be traced back to the Classical Greek or Roman eras. However sausage rolls in the modern sense of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pavlova (dessert)
Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova.Boylen, Jeremy (reporter) (20 August 2004)Pavlova''George Negus Tonight'', Australian Broadcasting Corporation/ref> Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is pronounced , or like the name of the dancer, which was .'' Macquarie Dictionary, Fourth Edition'' (2005). Melbourne, The Macquarie Library Pty Ltd. Orsman, H.W. (ed.) (1979) ''Heinemann New Zealand dictionary.'' Auckland: Heinemann Educational Books (NZ)Dictionary.com, "pavlova", in Dictionary.com Unabridged (v 1.1). Source location: Random House, Inchttp://dictionary.reference.com/browse/pavlova Availablehttp://dictionary.reference.com Accessed: 26 April 2009. The dessert is believed to have been created in honour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muffin
A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or an (often sweetened) quickbread (like a cupcake) that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional ''bran muffins''. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. Etymology One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin". The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscotti
Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ''Cantuccio'' is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners"). The word ''biscotto'', used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word ''biscoctus'', meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. The word ''biscotto'', in this sense, shares its origin wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scone
A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread. Lexicology The pronunciation of the word within the English-speaking world varies, with some pronouncing it (rhymes with "gone"), and others (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Republic of Ireland though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, although this ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Focaccia
Focaccia ( , , ; lij, fugassa ; nap, label= Barese, fecazze ) is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called ("white pizza"). Focaccia can be served as a side dish or as sandwich bread and it can be round, rectangular, or square shape. Etymology and terminology In Ancient Rome, was a flat bread baked on the hearth. The word is derived from the Latin 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, while outside Liguria the word usually refers to the Genoese variants. The first attestation of the word dates back to the 14th century. Focaccia is sometimes considered to be a kind of pizza, though focaccia is left to rise after being flattened, while pizza is baked immediately. Regional variants Focaccia genovese (' Genoese focaccia'), marked by its finger-sized holes on its surface ( in Ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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