Regular readers of my blog know that I am crazy about the man but like a lot of Sydney, and the rest of the world, we don’t know a lot about him, apart from the fact that he makes some of the most stunningly masterful creations known to humankind which if anything, gives us a fleeting glimpse into his soul. He’s shy and if I recall back to the first time I met him, nothing like I expected him to look like (I don’t know why but I expected either a portly older gentleman or a skinny ponytailed Franck Eggelhoffer).
To meet the man in the flesh is a surprise. He’s young, modest, agreeable, quite shy and down to earth and possessed with broodingly Brando-esque looks. Nothing like the tortured aesthetically crazed genius that I expected. And he makes the girls go crazy like nothing we’ve seen. A friend of mine, when I told her about meeting him said “Maybe just lick him for me or something” (I didn’t dear reader, although I suspect he might taste of cake, nor did I inquire of her what the ‘or something’ meant). Married or attached friends of mine would profess their outright lust for the man. It seems that a man that creates these beauties can do no wrong with the womenfolk.
I wanted to delve a bit more into the man himself, what fueled his passion and his artistry and so I did what the curious do, I asked for an interview and he was happy to oblige. We talked about his history, growing up, how he comes up with his collections, what he does in his downtime, his thoughts on bloggers, Pierre Hermé and of course the question that everyone wanted to know, whether he is single or not.
It’s a Sunday afternoon when I meet him at his cafe in Balmain, just a few doors down from the shop. He’s late by about 5-10 minutes but calls to let me know. When he arrives he’s sporting a “I love Betty” t shirt (Betty being the Beresford pub), a few day’s worth of stubble and a New York Jets cap. And of course his eyebrow piercing, arm tattoo (“I’m a bit superstitious,” he has a tattoo of a scarab beetle for luck and his favourite numbers) and shy demeanor. I place my voice recorder down and he straight away asks if I want the music (Come On Eileen currently playing) turned down and I agree with visions of hours of tape of recorded music instead of speech in my head.
The Young(er) Zumbo
Spot the younger Zumbo
Being quite comfortable in Balmain (Zumbo lives here and has both his shop and cafe here) I first enquire about where and how he grew up. He was brought up in Coonamble, near Dubbo, where his parents owned supermarkets, one having a bakery in which he played around after school. He also remembers fondly the other perks of having supermarket owning parents. “I grew up on junkfood. I ate crumbed chicken, Vegemite (which probably explains why his “Zumbo the Kid” cake has Vegemite in it), peanut butter, hot chips with chicken salt, ham panini and pasta with no sauce, only olive oil. I wouldn’t touch sauce, that was yucky and all red with tomatoes.”
Zumbo the Kid-Photo from the Zumbo family.
Adriano on the right. Picturing Bart and Lisa Simpson prank calling Moe…Photo from the Zumbo family.
I am a tad surprised, assuming that he grew up on all sorts of exotic, fanciful French or Italian concoctions but no. “I ate all sorts of Allens lollies, Arnotts Shapes, Ice Vovos, Potato chips. I was eating Top Taste lamingtons because my parents owned supermarkets so every day before school I’d get a lift with them to school and I’d have to sit around the supermarket for an hour and a half before I went to school so I’d fill my school bag up with Top Taste lamingtons. I didn’t grow up eating the greatest food but I’m glad I did because I know my lollies like the back of my hand.”
A young Zumbo feeding everyone cake. Photo from the Zumbo family.
Moving out of Coonamble at age 15, where it was a choice of either playing sport professionally or finding another career path, he chose Sydney and stayed with his sister who was already living there (a Histologist at a Morgue – her job providing inspiration for the syringe dessert “The Younger Years”). His first job was at Dobinson’s Cakes, a well known traditional cake and pastry maker of the lamington and madeira cake variety. His first job was icing cupcakes, long before they became a fashion accessory, and he and the other apprentice would compete to see who could ice cupcakes the fastest. He saw cupcakes in 4 different flavours every single day for 6 months and this was where he learnt his basic skills, if not the place that fired his imagination for whatever fanciful creations he experimented with, none would make it to the shop floor.
After a stint at Georges restaurant in Double Bay that he says was “boring, you didn’t get to do anything, just put it on a plate and there were people screaming at you that they’d been waiting more than 20 minutes” he then landed at Neil Perry’s Wokpool, a place that fired his imagination with its emphasis on fresh ingredients and camaraderie between chefs. “It changed the way I thought. All of the guys were fantastic, so passionate but could still have a joke and it was a good team.” Getting out before it closed, he had a brief spell at Aqua Dining, a job that was the one and only time he was fired. “I was working 80 hours a week and just got sick of getting up and having to work at night. We used to start at 7am and end at 1am. We had a break in the afternoon so it was like a split shift but I went out one night and didn’t go into work and my boss rang my sister’s house to talk to me but I had rung up before and told him I was sick.”
In Paris 2003 for the Coupe du Monde de la Patisserie (World Pastry Cup). Photos from the Zumbo family.
He studied in Paris and entered the World Cup of Pastry and whilst was tempted to stay there, realised that jobs at the top flight patissiers such as Pierre Hermé, Sadaharu Aoki, Pierre Marcolini, Jean-Paul Hévin or Gérard Mulot were few and far between. “Eventually you would get in there but it would take a while and then you’d have to work for free so you’d have to support yourself and it’s a very expensive city. I’m sure you could find a job that pays but it wouldn’t be at Pierre Hermé.”
Adriano at his factory during a cooking class
After some time at a Cairns resort hotel, being passed up for Senior Chef de Partie when his boss left, and prompted by the lack of creative freedom given to him by his replacement, he said goodbye to the world of repetitively dull mud cakes, meringues and brownies. Supported financially by his parents, he started his own patisserie. The range from the beginning was different to how it looks now. “It was hard, I’ve got no background in bread and I had only done pastry so it was a big learning curve and was reading books and book and books”. Starting with a couple of tarts, cakes, biscuits, quiches and simpler cakes than the ones we see today, it grew. “It took a while to build it up, the first day we did about ¼ of what we do now on a Saturday.”
I ask him whether he finds it hard to reconcile the business side with the artistic side “Yes it’s hard to do both. I don’t like doing the other side, I just do invoicing and pay bills and the rest my sister does the rest. She’s got a friend who helps out. I don’t have to worry about entering invoices. I couldn’t stand it.”
The Seasonal Collections
The UZC
Dr Apple
Each biannual collection of cakes and macarons takes a few weeks to conjure up based on his sketchings and notes collated in a book from the past 6 months. His picks from the current collection are Dr Apple, Charles Du Jour and the UZC, the last one reminding him of corn on the cob. “I got inspired from that one from eating at Tetsuya’s, that was the first dish we had. It’s a vanilla and saffron gelato with a sweetcorn puree.”
Charles
As for the whimsically named cakes, I wanted to know more about who chooses the names. “Me. That’s the hardest part. I get lots of requests, usually ‘Can you name a cake after me?’ but not actual name suggestions. I’ve had a few but they’re way off. Long term staff will end up getting one probably. I try to match things up to the person. Like Charles (after whom the Charles Du Jour cake below is named), he’s a basic, simple sort of guy, an every day sort of guy. He’s not pretentious, he’s a dude in his shorts and a tshirt. So he’s vanilla.”
Charles’s namesake, the Charles Du Jour
Not surprisingly, given his background he is more comfortable with macarons, chocolate and cakes over pastries but what surprises me is that when I ask him which of the three he prefers, he answers “That’s a very hard choice… I’d probably go chocolate, as much as I love making macarons, you can do more with chocolate. There’ll come a day where I’ll exhaust every macaron flavour… I’ve got a girl, Phoebe, that only does macarons all week, 5 days from 6 in the morning til 3 in the afternoon til she goes. I give her the flavours and tell her what I want. Every season when we change the cakes, we change the macarons but this season I’d like to bring in some special edition ones. They won’t be up for long, 6 months is a long time to eat the same macarons.”
With seasonal collections much like a couture house, is he influenced by fashion? “I used to (be into fashion), when I was young but now I barely buy myself new clothes. Not because I don’t want to but because I spend the money on what I do and eating. I like to look through magazines like Vogue if they’re around and I do like looking at the colours in fashion”. As for upcoming pastry trends, he cites “Decorations, a lot of colour, bolds, in your face colour. Passionfruit is yellow or blue, it’s not a pastel pale, it’s all very bold.”
Working 6 days a week, his factory is operational for 19 out of the 24 hours with most staff starting at 3am and leaving at 2pm or 3pm (later now because of Christmas). “I’m there til the end of the day. The business needs to run without me but in the start up phase I have to be there. But I don’t want to be there all the time otherwise I’ll burn out.” It’s also one of those things that also helps him stay fit when I ask him why he isn’t fat. “It’s a long day, I’m not as skinny as I used to be. I used to be skinny. I don’t eat a whole cake, I try it, I’ll cut it up and everyone gets a piece.”
Playtime
And what of any spare time if he has it? “I have a little bit of spare time. If I get any time I tend to read pastry books.” I laugh and say “You’re hopeless” and he concurs “Yeah I’m hopeless, I pull all the books out and read them. Next to my bed is a stack of books. When I sleep by myself there’s books all over the bed. I love to eat, I love eating out.” One of his most memorable meals was for his recent November 6th birthday at Tetsuya’s which he describes as “Flawless, unbelievable… they knew who I was and I got a free bottle of champagne on arrival courtesy of Mr Tetsuya”. He’s chuffed over the three complimentary dishes, a roast duck dish on the savoury side and then a complimentary dessert and a cake. “They found out it was my birthday two dishes before they brought it out and they organised something for me.”
Eating out, he likes Japanese as “It’s light, easy and good flavours. Samurai here is good. I love Wafu (Surry Hills), that’s one of my favourites and Raw Bar (Bondi). It’s really fresh, I love sashimi, tuna tataki, spicy wakame seaweeed salad. I eat so much of it.” And as for a Death Row Meal, I ask him “If you were going to die tomorrow and you could have anything that you wanted to eat what would you eat?” and after some considered thought he answers “I don’t know…maybe macarons. Either that or seaweed salad. I’d definitely take some of that with me. That’s one of the most enjoyable meals for me. Spicy seaweed salad for sure”. And what flavour macaron? “It would have to be…it depends on the collection. It’s hard, it changes. I think I’d take an assorted bag, a box of 20.”
With the business taking so much time and energy, travel is a luxury for Zumbo. This year he’s tossing up between Tahiti and Japan, two vastly different types of holidays and at the moment he is in France. “Tahiti will be more of a holiday. I wouldn’t be able to relax in Japan… I’ve been to Tokyo for a stopover and I had 12 hours and caught the train in and looked around and it was the hardest thing. I couldn’t use an auto teller and I couldn’t find a garbage bin. And the ATMs would all talk to you and everyone sleeps on the train but they’re not asleep. The carriage was full and all of a sudden they’re awake when it stops and then all of the sudden they’re asleep again. If they weren’t doing that they were playing on their phones.”
We discuss how good the Japanese pastry chefs are nowadays (Sadaharu Aoki being one of the most well known). “Skillwise the Japanese are Number 1. They all train in Paris and then come home. You should see the world championships of pastry, it’s unbelievable the Japanese stuff. Cake wise I’d stay with France in terms of texture and taste but I think Japanese do great stuff with pastries, jelly and mousses. When I go to Pierre Hermé I go to the Jardins de Luxembourg and I annihilate it. I take my photos and just annihilate it.”
And to ask the question that everyone wants to know, yes ladies, the man is single. That doesn’t mean he hasn’t gotten his share of attention in the past. “Some of the girls are pretty upfront sometimes. What they say about cakes and things and what it makes them do” with one amorous fan declaring to him “Your passionfruit tarts, they make me cream in my pants”. “It’s crazy,” he says shaking his head but still chuckling at the memory.
The Cameltoe Chocolate
However, this is also the man that created the infamous Cameltoe chocolate. “Yeah it’s one of those things you just look at it and you see it. I don’t know I’ve got a bit of a sexual mind, I just always have. I’m a Scorpio and I always joke around, not in a harassing way but I make jokes about it. It was just sitting in front of me.” “It’s a common mould isn’t it (as in, not a adult shop mould)?” I ask him. “Yeah and I stuck it together and then Ohhhh the first thing that came into my head was that and they were like “Naaww you can’t!” and I’m like “Well you know…”. By now my mind is reeling at the thought so I say “If you do a Cametoe cake, now that would be interesting” and he ponders it for a second “Haha that would be…I don’t think I could get away with that…”
So for Zumbo, is it Ginger or Maryann? Girl next door or glamourpuss? “Girl next door I think is much more fun. I love glamour girls but depends if they weren’t just for show. I like someone who’s a bit more fun and down to earth. Taste wise I’d go with a glamour girl but with the personality of the girl next door. I like people that are passionate that you can bounce things off and get what you do.”
Current and future plans
Right now he is the country boy made good with appearances in “The Land” newspaper and WIN TV knocking on his door, writeups in all of the major food publications, as well as the legions of food bloggers that adore his whimsically delicious cakes, macarons and chocolates. I ask him what he thinks of food bloggers. “I love bloggers. I’ve got a lot of respect of respect for bloggers” he says firmly. But, I ask, are we ever a nuisance (thinking back to only a few weeks ago where we took over the better part of his cafe)? “No, never. I read a lot of blogs when I was looking for Pierre Hermé’s stuff before he had his website. I’d get all these American bloggers that would go there. Bloggers make it better for the industry. Too many people are scared of taking photos and people copying them but I can go into the shop and take a photo in my head. If someone does copy it if there’s a photo taken of it, it’s more obvious that it’s been copied. Everything comes from somewhere. There are only people like Ferran Adria and that who are actually creating new techniques who are 6 months a year experimenting in a lab which (he pauses) I’d love to get into eventually.”
Bloggers taking over two tables recently
He did recently see Ferran Adria on his Australian visit and marvels at the mind of the famous Catalonian visionary and proponent of molecular gastronomy and was particularly taken with his “Nature” series in which Adria, who got the idea while flying over Australia, made a silicon mould from a real strawberry which looks just like a real strawberry and fills it up with sorbet.
I ask him who he admires, either in the world of food or just life in general. After a little pause he says “Pierre Hermé” which is not surprising as many of us see him as the Australian version of Pierre Hermé. Has he ever met the famous French purveyor of macarons? Excitedly he says “No but he’s been in my shop! I didn’t know that. Not long after I opened he did the consulting for Lindt for the chocolate cafes. The girl that was on that day said that they (Hermé and his people) filled up the shop and bought one of everything. Someone that worked for him left their card on the counter and I was like “Oh god no way!”. I was talking to my mate from Lindt and he said ‘No he’s been in your shop, him and his team, nine of them.’ The verdict from Hermé himself? “My mate said ‘He said that you were the only decent place in Sydney’… It’s quite a good feeling, just quietly inside yourself.” And in a full circle moment, Zumbo recently received a CV from someone in Hermé’s kitchen overseas asking him for employment.
And for who else he admires in the cooking arena? “I also like Heston Blumenthal. I like what he does, he get the flavours and changes them and gives them different textures to what you’re used to.”
As for people like sporting figures, “I like the achievement side of it, when they achieve their dreams. It’s hard to watch the Olympics because I start crying. Especially when these guys win these gold medals. You can see what they’ve gone through, they’ve set their goals. I admire sports stars for that.”
And of the future? “I want to be creating, classes, school, a book, tv sort of at the back (although that’s not at the forefront), and start a club with pastry chefs just to establish a better culture in the industry. We could do demos for each other and see how we can improve the industry as it’s a growing industry. I’d like to (go International) but only if its needed. If it’s called upon I’ll do it. I don’t want to jump into something I’m not meant for.”
Lastly, I ask him what are his immediate ideas and he answers “I want to do a water cake with water mousse and water.” I’m puzzled so I ask “What would it taste like?” and he answers with a smile “Just like water, like drinking a glass of water.”
Adriano Zumbo Café Chocolat
308 Darling St, Balmain (inside Balmain Mall)
Open 7 days from 7am-6pm
Adriano Zumbo Patissier
296 Darling St, Balmain
Open 7 days
Current collection above available from Saturday 22nd of November 2008 to Friday 22nd of May, 2009.
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62 Comments | Add your own
This is brilliant NQN. As a long time reader but shy commenter, I’ve seen you grow in leaps and bounds. This is a great interview with a genius. Heck, both of you are! You always surprise me with something brilliant.
oooh, nice work L! When’s he doing a cakewalk?
Great interview!
I like the prank call photo
Congrats on a great interview, Lorraine. Isn’t Adriano a cutie (didn’t recognise him with hair) and so dedicated. I have an even greater crush on him now!
bravo, excellent post! *applaudes*
Again – you are awesome!
You rock, NQN. This is a great interview, it’s well thought out and it gives an intimate look at Adriano without his chef hat on.
Great interview! Sounds like you would have had a really good time. Adriano Zumbo is a definitely on my list to check out in Sydney. And WOW! How nerve racking having Pierre Herme trying out your goods..!
Great read Lorraine, he has an interesting background.
Brilliant interview
Wow, you’re right, that’s not how I pictured him at all. Fantastic interview – really picks up that he’s humble yet very confident in what he does. Makes me wonder what he would have done if he had been in the shop the day the Herme crew visited?
Wow, this is a great read! Thanks for sharing his upbringing, inspiration et al.
*drools*
Great interview. I don’t envy the working hours of a chef!
I’m waiting for a Zumbo screensaver or wallpaper to become available
Great interview piece – a very insightful and entertaining read.
okay there is one word for this interview: hot. haha. i am yet to eat a Zumbo creation (oh the shame!) but i admire the guy greatly. what passion!
Fantastic interview Lorraine. Who would have thought he was a boy from the bush?
Very impressive interview.
I’ve know the young lad Adriano since he was in nappies. I also know his parents very well. I was born and raised and still live here in Coonamble.
Country boy done well.
Congratulations Adriano, well done.
Water cake?! It sounds amazing, I can’t wait to see if it’s possible.
Adriano has a great story to match the deliciousness of his gateaux! I love his Coconut Roughs (and I consider myself a coconut connoisseur) and think his savoury pastries are superb. Wonderful interview NQN!
Wonderful interview Lorraine! I admire him so much more now that I had a more intimate insight! Big big *swoon*
This is probably the most delicious thing you’ve posted to date
he is H-O-T!
I’m sure you enjoyed interviewing him!
What a great job! Always enjoy your posts but this was particularly fantastic and satisying (have always wanted to know a bit more about Zumbo himself!)Loved the kiddy photos, very sweet. And just curious, did he treat you to any special goodies during the interview?
This is excellent NQN! I hope I get the chance to try some of these goodies on my next trip to Sydney
Fantastic interview Lorraine, so personal and detailed. You really got some good info from him! He looks gorgeous in the pics too
This interview is amazing! Tops!
That was a great interview! How lucky you are! Many greetings from Brussels, Belgium!
Wow can’t believe you scored an interview! Awesome
Thanks so much for doing so (I bet it was SUCH A CHORE ;-P heheheee).
I think when I eventually visit Sydney, then the Zumbo cafe will be a must see.
Me! Me! I can do glamour and I’ll fake a girl-next-door personality for him. Oh wow a guy who can cook, looks good, a bit shy for the cuteness factor. Woohoo!
… Okay, I’ve calmed down. Great interview Lorraine, I’m so tired but I couldn’t help reading the whole thing. How fascinating that he had this very junk-foodie childhood – his refusal to eat pasta sauce gives me hope that my daughter (who similarly rejects anything red, or indeed green) may grow up to be a gourmand. Or at least, you know, eat a vegetable.
Yes more classes please Adriano, I seriously want to learn at the feet of the master.
Oh, and Charles? So not an ordinary guy, he’s absolutely charming. Have had many enchanting conversations with him.
Finally – I love that he loves bloggers. How refreshing! I am so sick of chefs scorning bloggers – this is where a lot of people get their recommendations. Get with it people, this is the information age!
Thank you for satiating and indulging our Adriano Zumbo obsession NQN! I have been a reader of your blog since the early days, and you have truly come a long way in such a short span of time. Your entries just keep getting better & better!
Great interview. I never though you would interview a chef. Is this first interview with a chef for your blog?
If not for your blog, I wouldn’t know that there is a great cake shop in Balmain. I hope Adriano will be able to grow up bigger and able to open his shop in CBD then to other cities.
After some thinking, I think he look better with hair on
Hi Emmy-Thankyou so much!
hehe I try to do something new, I’m glad that you like it 
Hi Reemski-I think it’s on a very long list of things to do!
Hi Cappucino-Hehe thanks! Haha that’s my favourite pic too
Hi belle-He’s a great guy. Oh that’s great! Even more reason to indulge in his cakes
Hi em-Aww shucks, thankyou!
Hi Vita-That’s so sweet of you to say!
Hi Cassandra-Thankyou! That’s what I wanted to achieve, a look at what was under the chef’s hat!
Hi Bria-He’s really interesting to talk to and very down to earth. A really nice surprise! Haha yeah I know, frightening almost!
Hi Howard-Thanks, I thought so too!
Hi Julie-Thankyou so much!
Hi Gina-He’s a very pleasant surprise isn’t he
I don’t know but I think he would’ve been watching him like a hawk in the background! 
Hi Jen-Thanks so much! I had so many questions for him
Hi Fiona-Thanks and I totally concur! Eeek, a 3am start!
Hi Helen-Haha I might make one! Thanks very much.
Hi lindsey clare-hehe do you mean the guy or his cakes?
I agree, I think his passion is what keeps him so creative.
Hi Belinda-Thanks! Yes I was surprised at that too!
Hi Angie-Oh very cool! So the photo memories are very familiar to you
I bet you’re proud of him!
Hi Arwen-Yes, that would be amazing!
Hi Teena-He certainly does! That’s good to know, I’ve yet to try a savoury pastry-I can’t seem to get past the cakes
Thankyou very much!
Hi Karen-Thanks so much!
Haha yes just when you fell in love with the Paris: La Vie En Rose, then along came the chef!
Hi Alexandra-Haha ok I won’t take that in a bad way!
I did, it was 3-4 hours worth of interview!
Hi K-Thankyou so much, I appreciate it as I spent a lot of time making sure that this was just right
Hehe I did get a drink (fantastic coffee) but we were too busy talking!
Hi Kathy-Next time you come to Sydney I’ll personally take you there!
Hi Christie-Thanks so much! Yes we could have gone on for ages I suspect, his attitude to things is really lovely
haha the fist pic is a good one isn’t it-hubby took that one! 
Hi Panda-Thankyou so much!
Hi Sophie-Hello to everyone in Brussels! Thankyou so very much!
Hi Esz-He is a great guy and I thought I may as well ask, the worst he can do is say no! Thankfully he didn’t
haha I can’t say that I suffered at all or that it was a chore in any way!
Hi SydneyGal-Haha well you’ve got the brief, it’s up to you from now on! Maybe she’ll grow up to be just like him! How fabulous would that be? Charles is a nice guy indeed from what I’ve seen
I love that too. Too many are cranky or paranoid about us *cough cough won’t mention any names* but he has always been so refreshingly welcome to us!
Hi kat-Aww thankyou and thankyou for being a loyal reader!
You are too kind! 
Hi Lilia-Hehe your comments always crack me up
This is my first interview with a chef, why didn’t you think I’d interview one? I really love interviewing people 
Yes a CBD shop would be great!
OOH WOOWW!! That was an exhilarating read! Great detailing, you should write his biography next
He sounds so normal :S haha but he is still a God with gateaux mmmmm must visit again!
The water cake idea sounds fresh and interesting… good for people on diets
?
Great interview! If you’re not a journalist, you should be one!
wow. simply wow. Now I feel like going to zumbos. I reckon if i call tim now, i can make it there by 3am. *nodnodnod* thanks for the fantastic insight into him!
Wonderful!
Oooh good interview! It’s very well written, so well done!
I wish I could try his stuff, they look so good. I’m jealous that you got to interview him, he IS quite hot, and his dessert skills makes him even more attractive. 
x
totally agree on the brando-esque good looks. i’m a little bit in love!
What a fantastic interview, Lorraine! Very warm and engaging, like the man himself I suspect.
I’m really thrilled for him that Pierre Herme visited his shop. How awesome to have the best pastry chef in the world visit and approve of you!!
Now if only he’d hurry up with that cookbook…
nom nom nom great interview!
great interview NQN! It is good to see pictures of him, puts a face to the name and he is now a living and breathing brand himself! It helps to be broodingly good looking and a maker of whimsical sugar treats.
No wonder women swoon….
Ohhhh I am so envious of you NQN! I’m coming to Sydney soon so I will be going straight to sample Mr Zumbo’s delicious macaroons!
Hi FFichiban-Haha maybe he can have a few to cover each stage of his life like Gordon Ramsay!
Haha yes it can be a diet cake 
Hi Blond Duck-Thankyou so much! I do love talking to people
Hi Chris-Haha if you get to the factory I bet you could get some goodies. They’d be open at 3am! You’re welcome!
Hi Sonia-Thanks so much!
Hi Su-yin-Thankyou very much!
Haha yes there’s nothing like a man that can cook is there!
Hi diva-And you should taste his cakes! You might move here permanently after that
Hi Angela-Thanks so much!
I know, it was nice that he was excited too. Blase people are just no fun! Yes I think he has a lot on his to-do list 
Hi goosmurf-hehe thanks so much!
Hi Maria-Was he anything like what you expected? Yes they sure do don’t they
Forget firefighters, it’s now patissiers!
Hi Gina-Oh cool! Yes you must definitely give them a try, they are so delicious and gorgeous
oh my God can you please ask him to open a shop in Perth it is absolutely needed and called for !!!!!
Ok, that’s it.
I am moving to Sydney with the goal of making out with Adriano Zumbo. I’ll change from Melbourne Gastronome to Sydney Gastronome and we can hang out in Balmain and…
Hi Sonia-I think he might read this and read your request!
Hi claire-LOL at moving to make out with him. Don’t forget the cakes too!
Don’t worry NQN, I haven’t forgotten the cakes, they’d just be a bonus – the icing on the, er, AZ cake!
Hi claire-Haha good, good to know that you have all bases covered
is he gay
Not Quite Nigella, Where have I been that I don’t know this fella? In America I always follow the Food Network and cooking celebs. LOve the ace of cakes too! You are incredible. The way you put it all togetehr. Aloha again, I’m visiting often. There’s so much to see on your blog. I can only digest so much at a time.
Awesome interview… I wanted to know about him, his likes and dislikes….background, I just love him,,,, all pics are supercool… Guys should learn something from him…
I was doing my research for a foodie article and stumbled upon your blog. I must give it to you for conducting, and writing up such a great interview, that every question I had in mind, have been pretty much answered in this article. (Not sure if that’s a good thing or not hahaha). But I’d just like to say, you are brilliant.
Not quite Nigella!! This is awesome!! LOVE Zumbo and this is amazing literature!
Man, wonder if he’ll ever come to India!! i’m keeping my fingers crossed! 
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[...] initial seed for this macaron sandwich had a rather esteemed pedigree. It was while I was interviewing Adriano Zumbo that he mentioned watching Ferran Adria speak of making a strawberry shaped item made of something [...]
[...] them, he says “Let me show you the real bookshelf”. This is the one he spoke about in his interview with me which is in his bedroom. It’s packed with some amazing cookbooks of the professional calibre [...]
[...] I wanted to find out more about him so I looked him up. Only about a week ago I was reading about Adriano Zumbo, a man who runs a famed patisserie in Balmain by the same name. I had also been following [...]
[...] bacon. I even think that you could make a very good bacon macaron and I’m just waiting for Adriano Zumbo or Pierre Herme to make one (after all there was the foie gras macaron). If either are out there, [...]
[...] Also, check out NQN’s interview with Adriano Zumbo. [...]
[...] I say staying put. My favourite Greek chef is right at the BBQ, Perama’s David Tsirekas and Adriano Zumbo has just walked in. No need to get excited about a man who thinks he can serve me a dog turd and [...]
[...] Want to learn more about the man behind the macaron? Read food blogger Not Quite Nigella’s interview with Zumbo. [...]
[...] With Adriano ZumboFebruary 8th, 2011 by Not Quite Nigella Tweet Adriano ZumboThe last time I saw Adriano Zumbo before today was at the Masterchef Live event in Sydney. My friend Gina and I were wandering around [...]
[...] world, who do you think is really special for what they do and how they do it? I really like Adriano Zumbo’s attitude to things. He’s not precocious and he’s giving and for someone that creates [...]
[...] de la semaine : Adriano Zumbo, 30 ans (lire son portrait ici). Formé auprès des plus grands comme Pierre Hermé, Sadaharu Aoki, Pierre Marcolini, Jean-Paul [...]
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