Sarah Thomas
Adriano Zumbo tells why he believes his new show is like ‘a magical dream with desserts’.
As menacing monikers go, being tagged the Patissier of Pain is not particularly the most villainous title of all time.
Adriano Zumbo picked up this claim to fame after an appearance on the first season of MasterChef Australia in 2010, when he unleashed his rather dastardly croquembouche choux-pastry tower on the contestants.
’’I’m not that menacing,’’ he says of his reputation. ‘‘Although I can be quite direct. In the moment you can definitely be like that but I’d prefer to watch people succeed and grow. Obviously I’ll tell you when things are wrong, but I’m only telling you that so you can improve yourself and be better.
’’It was fun to have that title and know that I’m not really that bad. It was a nice little nickname to have.’’
Zumbo has taken time out of running his busy sweet-treats empire to head back to TV screens with his own show in Zumbo’s Just Desserts, where 12 amateur dessert-makers compete for a A$100,000 ($105,103) prize.
And this time it’s not about pain, it’s about encouraging the contestants to ‘‘make some magic’’, as the show’s tagline goes.
‘‘I think the magic is the creation,’’ Zumbo says. ‘‘People creating things and creating something fun, like a magical dream with desserts. It comes through from the contestants creating for us, and then we get to set something up for the contestants at stages throughout the competition.
‘‘I think for me the magic is people’s imagination and creativity coming to life.’’
The magic is amplified by the technicolour explosion of the studio set where all the action takes place. Known as the Dessert Factory, it’s a direct descendant of Willy Wonka’s homestead and a burst of colour and fun.
Zumbo is a relatively understated host in comparison, a subtle overseer of proceedings. Was it a scary task to step up and head his own primetime show for the first time?
‘‘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 honour,’’ he says. ‘‘Either way, whatever happens with the show, it was a great experience and great challenge.’’
Zumbo is accompanied by a fellow judge, the charming British cook Rachel Khoo and overseeing the action on the floor is Brazilian pastry chef Gigi Falanga.
There’s an interesting mix of contestants from unlikely fields including a bouncer, a car salesman and a bricklayer, with a wide spectrum of skills from traditional home-baking through to molecular gastronomy.
‘‘The thing that impressed me most was that they were there to learn,’’ Zumbo says.
‘‘They were there to grow and the willingness of some of the contestants was just amazing. Everyone had their forte in certain areas and to watch people try to adapt to other areas that they weren’t great at and push forward and actually watch it happen was pretty memorable.’’
Zumbo is tight-lipped about whether his fearsome croquembouche will make an appearance, but he says he’s not out to scare people.
‘‘I hope I come across as supportive and encouraging as well as being firm when I need to be firm,’’ he says. ‘‘When something’s not great, there’s not much you can do about it but definitely I always try and encourage and support them through the show.
‘‘It’s not easy and you want them to grow and push themselves so you’ve always got to tell them, if there’s a problem, how they can fix it and why it happened.
‘‘You’ve got to give them something they can take away with them so next time they do something they can think about it and try and improve and grow.’’
Zumbo has come a long way since his connection with the sweet stuff was sparked by a roaring trade in contraband lollies that he liberated from his parents’ supermarket when he was growing up in small-town Coonamble in New South Wales.
He now runs a chain of seven patisseries in Sydney and Melbourne, and has carved out a unique trade in ornate, intricate desserts and treats.
‘‘For me, inspiration is pretty much life,’’ he says. ‘‘The life around you and everything that happens, the people you meet, where you go, what you’ve eaten in your childhood.
‘‘Anything, every step is inspiration. You can take anything from any part of life and be inspired by and create something from it, it just depends on what you can absorb from it and take it further.’’
He says he hopes the show inspires amateur home cooks to follow their passion and drive.
‘‘You’ve got to have a dream,’’ he says. ‘‘Set yourself a vision and chase it, and also be creative. Use your imagination, believe in it, believe in yourself and believe in what you think of and do it.’’ – Fairfax Zumbo’s Just Desserts 7.30pm, Mondays and Tuesdays, TV3.