Latest news with #GreatAustralianBakeOff
Daily Mail
3 days ago
- Entertainment
- Daily Mail
Cal Wilson's replacement on Great Australian Bake Off revealed after beloved comedian's tragic death
Foxtel has announced Cal Wilson's replacement on The Great Australian Bake Off, almost two years after she passed away aged 53. Comedian Tom Baker will co-anchor the dessert competition alongside the show's regular host Natalie Tran. Baker took to his social media to share the news with his fans. He also included a series of colourful pictures from the set of the show, including one in which the funnyman can be seen rocking a black and white woolly sweater with a quirky swirl print. 'Hello I am the co-host on the Great Australian Bake-Off!' the Whose Line Is It Anyway? he said in the Instagram post. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. 'They let me keep the cardigans and I am still not sure how to pronounce or spell mille-feuille! 'This was genuinely so much fun, I struggle to talk about and not sound completely nuts. The cast and crew were so welcoming, warm and funny and I am very, very, very happy.' Best known as a stand-up comedian, Baker has won prizes at both the Sydney Comedy Festival and the Melbourne International Comedy Festival. He's also appeared on Guy Montgomery's Guy Mont-Spelling Bee. Baker and Tran will be joined this season by judges Rachel Khoo and Darren Purchese. Wilson tragically died after filming episodes for season seven of the popular cooking competition in 2023. She passed away on October 11, 2023 from a rare and aggressive cancer, just four weeks after taking herself to hospital with worrying lower back pain. The Melbourne-based stand up comedian is survived by her husband Chris Woods and son Digby. Fans were informed of her death in a statement shared to Instagram, confirming that the beloved comedian had passed away in a Sydney hospital. 'We are devastated to share the news that Cal Wilson, the much-loved stand up comedian, writer and actor died today, surrounded by family and friends in hospital after a short illness,' it read. 'Cal was loved by her family, friends, fans and peers and a huge hole has been torn in the heart of our community.' One of Australia's top comedians, Wilson had a long and successful career in stand-up and on TV. She had worked as a radio and television presenter, actress and author. She starred on TV shows Spicks and Specks, Would I Lie To You and Good News Week. She featured as host in episodes of The Great Australian Bake Off 2024. 'Cal's generosity, talent and friendships have been constant in the Australian comedy scene for the last twenty years,' her management company Token Artists said in a statement after her death. 'Cal was loved by her family, friends, fans and peers and a huge hole has been torn in the heart of our community. Wilson filmed her Bake Off episodes before her illness made it impossible for her to continue to work. 'Season Seven holds a special place in all our hearts. Cal's passing was a devastating shock to the Bake Off family,' Foxtel senior staffer Wendy Moore said last year ahead of the show going to air. Moore added Foxtel had the 'full support' of Wilson's family to ensure her terrific final series of Bake Off was aired. Wilson only filmed four episodes before her passing and comedian Tran took over hosting duties for the rest of the series.
News.com.au
4 days ago
- Entertainment
- News.com.au
Comedian Tom Walker joins Great Australian Bake Off as new co-host
A new co-host is set to join Great Australian Bake Off when Season 8 premieres on Foxtel and BINGE later this year. On Monday, the Foxtel Group announced that much-loved comedian Tom Walker will co-host the popular baking show alongside existing host Natalie Tran. Walker steps into the iconic shed for the first time with fan favourite Tran, and together they will be joined by esteemed returning judges, British culinary icon Rachel Khoo and Aussie pastry king Darren Purchese. Walker replaces former co-host, beloved comedian Cal Wilson, who sadly passed away from a sudden illness in 2023. 'I truly loved being a part of The Great Australian Bake Off,' Walker said in a statement. 'The whole crew is so warm, funny, welcoming and kind, and the bakers are so talented it blows my mind.' 'To the little boy who grew up thinking he'd never see a biscuitcity – you were wrong. I'm thrilled to be part of the Bake Off Family.' In a separate statement shared on Instagram, Walker – who rocks an eye-catching cardigan in the first promo pics – gushed: 'They let me keep the cardigans and I am still not sure how to pronounce or spell millefeuille! This was genuinely so much fun I struggle to talk about and not sound completely nuts … I am very, very, very happy.' Walker is no stranger to television, winning over viewers with his infectious charm on shows such as Whose Line Is It Anyway? Australia and Guy Montgomery's Guy Mont-Spelling Bee. The stand-up comic has also won accolades in his industry. In 2016, he won Best Newcomer at the Melbourne International Comedy Festival and that same year he nabbed the Director's Choice Award at the Sydney Comedy Festival. The hosting news comes almost two years after the death of Wilson, who hosted the show alongside Tran from 2022. The New Zealand-born comic and TV personality passed away in October 2023 following a short illness. She was 53. At the time of her death, Wilson had already filmed four episodes of Season 7, with Tran taking on hosting duties solo for the remainder of the season following the tragic news. 'Season 7 of The Great Australian Bake Off holds a special place in all our hearts,' Wendy Moore, Director of Foxtel Channels and Content and Lifestyle Group General Manager, said at the time. 'Cal's passing was a devastating shock to the Bake Off family, and she is dearly missed by everyone who knew her. Her deep love for this show and her unique blend of charisma and kindness brightened the shed every day.' Moore said it was with the full support of Wilson's family and 'with Cal in our hearts' that Season 7 was able to premiere 11 months after her death. 'This year, Bake Off holds a special place in our hearts and allows us to truly celebrate Cal,' Tran added ahead of last year's premiere. 'This season is a tribute to her memory, the incredible talent of our bakers, and the genuine camaraderie that makes the show so special.'
Chicago Tribune
11-02-2025
- Entertainment
- Chicago Tribune
Baked with love: Recipe for a light, airy pavlova that will woo your Valentine
As a baker, I relish making a Valentine's Day dessert. Instinct says to seduce with a decadent chocolate treat, but sadly, my Valentine for the past 20 years isn't the biggest chocolate lover. But I found a way to his heart: a pavlova. This meringue-based dessert was named after Russian ballerina Anna Pavlova over a century ago. It's enchantingly messy, with a shattering, melting outer crust yielding to a soft, marshmallow-like center. To complement the lean, sweet meringue, add a pile of whipped cream, a dribble of tangy lemon curd, a shower of fresh, juicy fruit and maybe some chopped nuts to sink your teeth into. (Oh, and it happens to be gluten-free.) Pavlova is a classic dessert in Australia and New Zealand, but I won't argue about where it originated. Instead, I asked my Melbourne-based baking buddy Adam Miller, a finalist on the 'Great Australian Bake Off,' his thoughts. 'It's one of Australia's most iconic desserts.' he said, 'Especially in summer. Even more so at Christmas time. You'll struggle to find a Christmas dessert table across the country that doesn't feature a glorious pavlova, smothered with whipped cream and bejeweled with seasonal fruits.' Since the Aussies whip up pavlova this time of year, you should try your hand at one to channel some of their antipodean summers. It provides the perfect ray of sunshine during our long winter. Our groceries are full of glorious winter citrus, which adds brightness to this ethereal dessert, which is bound to entice your Valentine. Pavlova This light, airy meringue relies on egg whites and sugar to achieve billowy peaks. The key is to use superfine sugar to ensure the sugar is fully dissolved, as regular granulated sugar is a challenge to dissolve. Prep time: About 15 minutes active time, 70 minutes baking, and at least 2 hours cooling time. Yield: 6-inch pavlova, which is two to four servings. Ingredients: 100 g (1/2 cup) superfine sugar 1 wedge of lemon 2 large fresh egg whites (save the yolks for the lemon curd) Pinch of fine sea salt 1 teaspoon corn starch 1/2 teaspoon lemon juice (from the lemon wedge) 1/2 teaspoon vanilla extract Directions: 1. Put the granulated sugar into a blender or food processor and pulse until finely ground, almost powdery, if you don't have superfine sugar. This helps the sugar dissolve more easily into the egg whites. 2. Heat oven to 250 degrees Fahrenheit with a rack in the middle of the oven. 3. Rub the inside of a clean stand mixer bowl with the cut side of the lemon wedge. Add the salt and egg whites, fit the mixer with a whisk attachment, and turn it to medium speed (6 on a KitchenAid). When the egg whites look like a frothy bath (just before soft peaks), about 1 minute, spoon in the sugar, one heaping teaspoon at a time, while the mixer is running. After adding all of the sugar, pause the mixer and scrape down any sugar stuck to the side of the bowl and the whisk. Keep mixing at medium until the sugar is dissolved — that's the most important thing. Stop the mixer every minute or so and rub the meringue between your fingers. If you feel any sugar granules at all, keep mixing. This usually takes 5 to 7 minutes, but it all depends on your mixer and the size of the sugar granules. 4. Stop the mixer once the sugar has dissolved, and sift the cornstarch on top, then turn the mixer on medium speed and mix until the cornstarch is thoroughly mixed in. Stop the mixer, scrape the sides of the bowl, and add the lemon juice and vanilla, then turn the mixer on to medium speed and mix until combined. Check to see that you have barely stiff peaks by lifting the whisk out of the meringue, then flip it upside down. The meringue should have peaks that point straight up or curl just slightly, like the top of a soft-serve ice cream cone. If your meringue isn't quite there, turn the mixer to medium-high and whip until you get those peaks. 5. Use a flat cookie sheet (without edges or rims) or turn a regular baking sheet upside down. This makes it much easier to remove the fragile pavlova. Cut a piece of parchment to fit the baking sheet. Draw a circle with a 5- to 6-inch diameter on one side of the parchment. Dab a bit of the meringue on all four corners of the baking sheet, then place the parchment paper on the baking sheet. (The meringue dabs act as a glue to keep the parchment in place when you spread the meringue.) 6. Dollop the meringue onto the circle in a tall mound, almost like a column. Using a small offset spatula or spoon, gently push the meringue down to match the circle you drew. Then, take your offset spatula or a butter knife and go around the edge of the pavlova to create nice, straight, even sides. Put the tip of the spatula (or the tip of a spoon) on the bottom of the outer edge of the pavlova and pull upward, creating an indentation in the pavlova with a bit of a peak on top. Go around the entire pavlova to give it this fun pattern. 7. Put the pavlova into the preheated oven carefully. Bake at 250 degrees Fahrenheit for 10 minutes. Turn the oven down to 200 degrees Fahrenheit and bake for 60 minutes more. Turn off the oven. Allow the pavlova to cool completely in the oven — at least 2 hours with the door closed. Cooling completely in a closed oven will prevent it from cracking too much. You can make this ahead a day or two in dry conditions, but be sure to keep it airtight, either sealed with plastic wrap or in an airtight container. Note: It's hard to make pavlova on a very humid or rainy day. If you're somewhere very humid, a different dessert might be a better bet. You can make the pavlova base one day before serving. Store in an airtight container somewhere dry and dark. Lemon curd Everyone should know how to make lemon curd. This tangy, creamy spread adds some tartness to this pavlova. You can also spread it on a biscuit, swirl it into your morning yogurt, use it as a cake filling — or just eat it with a spoon. Prep time: 15 to 20 minutes Yield: 1 small jar (about 1 1/2 cups) Ingredients: 1 medium lemon 75 g (1/4 cup and 2 tablespoons) sugar Pinch of salt Pinch of ground turmeric (optional, but amps up the golden color) 1 large egg and 2 egg yolks 56 g (4 tablespoons) butter, cubed 1. Zest the lemon into a small saucepan and add the sugar. Rub the zest into the sugar with your fingers. Juice the lemon. 2. Add the salt, turmeric, egg and yolks, and lemon juice to the saucepan with the zesty sugar and whisk to combine. 3. Cook on low heat for 5 to 6 minutes while stirring with a heat-proof spatula until the curd feels very warm. Then, turn the heat up to medium-low and cook, stirring constantly, until it thickens and reads 170 degrees Fahrenheit on an instant-read thermometer, about 4 to 5 more minutes. 4. Add the cubed butter and stir until the butter has melted and emulsified into the curd. 5. Push the curd through a fine mesh strainer, put it into a jar and refrigerate until needed. The curd will keep in the refrigerator for about 2 weeks. Whipped cream, garnishes and assembly Prep time: About 10 minutes Ingredients: 120 g (1/2 cup) heavy cream, cold 1 to 2 blood oranges, navel oranges or grapefruit 3 tablespoons chopped pistachios or almonds Directions: 1. Whip the cream at medium-high speed until soft peaks form using a stand or hand mixer. 2. Slice the top and bottom off the orange or grapefruit. Set the fruit on one of the flat sides, then, using a very sharp knife, slice off the rind and all of the white pith, revealing the flesh. 3. Use the knife to go in between the membranes to remove the orange segments, and place them in a bowl. 4. Just before serving (I mean it: don't top it until everyone is ready to eat) put the pavlova on a serving plate. Top the pavlova with the whipped cream, then dollop about 4 tablespoons of lemon curd on the cream and gently swirl it with a spoon 5. Garnish with citrus segments and sprinkle with chopped nuts. 6. Serve immediately.
