Raquel Stevens
One of the joys of storytelling is that no two interviews are the same. Also until now, I have never had the pleasure of sampling an ancient Chinese delicacy, or left with a gift I know I will treasure forever.
This was my experience with renowned chef, Tony Tan. He is a guest judge at the upcoming Lyonville Bake Off. It’s a serious event that draws country bakers from far and wide.
Tony, how did you get involved with the Lyonville Bake Off?
Well, it’s all very interesting. One of the students who came to my cooking school, he asked me to be involved, and I said, ‘sure not a problem.’ I got involved for the first-time last year, so I was really very excited and touched to be invited again.
The country folk take their baking very seriously, don’t they?
They certainly do. I love that, because it’s like one of those things that you would sort of hear and read about. I’ve always lived in the city, and coming out to the country made me realise that the Country Women’s Association is alive. And that bake-offs are very much alive.
Can you describe the categories. What are you judging?
Last year I was allocated two categories or was it three, and some of them were what I call inventive. There was one that looked absolutely stunning. It had some very beautiful decorations. It wasn’t typical country, but rather individual expression. It stunned me and it stunned a lot of the other judges as well.
Do you have any advice for nervous first-time bakers entering the competition this year?
It’s always telling people, please never do things that are too complicated. Always make sure you know exactly what you are doing first and then it’s always a good idea to have a trial run.
And the other thing is, never ever do things that are too much beyond your own control, because anything could go wrong.
I’ll give you a very simple example. Years ago, I was asked to do a wedding cake in Melbourne. I wanted to do chocolate leaves, so I painted chocolate on camellia leaves, so by the time you peel it off you get that beautiful pattern of the camellia leaf. It all melted because it was such a hot day.
And hence it didn’t look like camellia leaves?
No, it didn’t look like anything at all. Rather like a chocolate mess. (laughs)
Goodness me that’s good advice. How did your love affair with cooking and food start?
My family used to own restaurants in Malaysia, so it was easy for me to get involved in the world of food. It’s almost in your blood so to speak. We used to sit around a dinner table and discuss the dish. For example, a steamed fish, ‘Is it really the best it could be because it’s five days old?’ Sorting things out like that, it gets somehow imprinted in your DNA.
And how did you find yourself in this beautiful part of the world?
Because this area is very foodie inclined. You can tell there are a lot of people who are very interested in foods and planting foods. This is potato country, so it’s very exciting to see many kinds of potatoes.
There are also some very good wineries in the region. All those elements make it fantastic to be here.
What does Tony Tan have in his fridge?
Oh, good gracious. I’ve got so many things like a dessert that I am working on. I also might have some Bok choy, and I do have some pork that’s cooked with tamarind.
And you’ve presented me with this magnificent little cake, accompanied by a beautiful non-alcoholic wine. Tell me about it?
It’s called a ‘moon cake’ because it came from ancient China. The recipe has been passed along with family traditions.
Moon cakes are usually little pastries made with lotus seed, red bean paste and they put a solid duck egg yolk, or salted duck egg yolk in the middle to represent the moon. So, if you and I have been working out in the fields, and now we are getting ready for winter, that means you can sit down and eat those moon cakes and admire the moon.
That’s what it really comes down to. I think it is a little bit like the Chinese equivalent of the Halloween festival.
It is absolutely delicious. Do you think we’ll be seeing any moon cakes at the Bake Off?
I don’t know, it’d be fun to see.
What would you like to see at the Bake Off this year?
I would love to see beautiful sponges, with country eggs, that looks like it hasn’t been coloured. The egg yolks are nice and yellow, and with country cream. Then if they want to add something fancy, maybe what’s in season right now, perhaps some strawberries. Or even a scone is just wonderful.
What’s next on your recipe card?
I am very busy with my cooking classes. Something else is in the in works too.
What would be your hashtag?
#lovinglife.
Finally, do you have a foolproof tip for any newbies entering the Bake Off?
Enjoy your day.
I love that, thank you Tony.
Before you leave Raquel, please choose a cookbook from my collection.
I’m so honoured. This little gem “50 Chinese Recipes” will now take pride of place in my kitchen.
The Lyonville Bake Off will be held on Sunday, October 22nd. Lyonville Community Hall: 10.30am to 3.30pm.
For more information on Tony Tan Cooking School: www.tonytan.com.au
Listen to a podcast of Raquel’s interview with Tony Tan on the Hepburn Community Radio Soundcloud. There’s more in the podcast!
Raquel Stevens is a former Network Ten News Journalist. She has been a part time local for more than 25 years, and one day hopes to be a full time local.
