Catherine Zhang - Mochi, Cakes and Bakes

mochi, cakes and bakes

Simple Yet Exquisite Desserts with Ube, Yuzu, Matcha and More

Catherine zhang

winner of NetflixsZumbos Just Dessertsseason 2

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To everyone working toward their dreams.

I first met Catherine on the set of Zumbos Just Desserts, and she was a shy young lady just fresh from school, trying to find her way in the baking competition. I quickly came to realize that she had some great skills and talent in dessert making as she slowly started to bring some flair and finesse to her creations. Flavor and texture are the first things I teach to anyone looking to up their game in memorable desserts and creations. And these are things that Catherine really had strengths in.

We are now many years on from that first connection and experience in dessert pressure and craziness.

It has been wonderful to watch Catherines skills and confidence grow over the years, from her recipe development career to her blog and now with writing her new book.

Catherine has grown from strength to strength, from standing in front of crowds to filming teaching videos with that natural ability to connect with her followers, fans and fellow bakers who share her burning passion.

Catherine is bringing out a new style and creative direction that stems from her Asian heritage and imaginative flair, encompassing bold and balanced Asian flavors and textures, and blending them with some of the worlds different cultural dessert staples.

I have no doubt that this book will be spectacular and deserving of a place on the shelves of an avid dessert lover or any adventurous home cook or chef.

Im an Australian-born Chinese who loves to bake, and Id like to think of this book as a representation of me in the form of delicious recipes and Asian-inspired treats.

Growing up I was the only foodie in the household. Yes, the rest of my family enjoyed food, but cooking and entertaining were never their strong points. I, on the other hand, was obsessed with food, and so from an early age, I decided that it would be my role. Whether it was cooking up Sunday brunch, a birthday cake or Christmas dinner, I wanted to be the one who brought delicious food and smiles to my family and friends faces.

Throughout primary and high school, cooking was my escape, and theres something about baking that is so therapeutic. On top of that, there is so much creative potential when making desserts, whether decorating cookies or icing a cake. And thats what made me fall in love with desserts.

Knowing my love for food, I decided to choose a career in food science and nutrition with the ultimate goal of becoming a dietitian. Looking at the number of desserts I eat these days, it was a funny career choice, but one that nonetheless has helped me on the path Im on now.

I was halfway through my university degree when I decided to take my mum and check out a dessert expo. Why? Just because I wanted to eat some cake and hoard baking supplies. Instead, I was met with an opportunity to apply for a competitive baking show. I was against applying because I thought I wouldnt stand a chance, but my mum thought it would be a great idea and convinced me to give it a shot. To my surprise, after a couple rounds of auditions, I was given the opportunity to appear on season two of Zumbos Just Desserts!

Never in a million years did I think I would get the chance to appear on national and worldwide television, let alone cook for my idol, Adriano Zumbo. It was a crazy experience. I met some of the most passionate and wonderful people, created some of the craziest desserts and won I remember every single second of it and am forever grateful for the opportunity. I emerged stronger and more passionate about desserts than ever. I also knew I needed to bake.

The path to where I am now hasnt been an easy one. Whether I was working as a pastry chef, operating my own small business or starting a baking blog, Ive had my ups and downs, but I also found a stronger understanding of my purpose and passion. Now Im working as a recipe developer, while my blog and online platform continues to grow. And hey, who knew Id be writing, styling and shooting my very own cookbook!

As I continue to bake, Ive realized my palate tends toward the flavors Im familiar with, the ones Ive grown up eating and loving. Australia is such a multicultural country, and I am blessed to be surrounded by cultures from all over the world through friends and coworkers, restaurants and shops and events and activities.

However, despite the cultural diversity in Australia, growing up I found myself largely surrounded by the East Asian community. My closest friends were of Chinese, Japanese and South Korean ancestry, and I was constantly learning new parts of their cultures and cuisines. I studied Japanese for six years, and I studied in South Korea during university. My first job was in a sushi restaurant owned by the sweetest South Korean couple, and I spent a large portion of time working in a modern Cantonese restaurant.

While I may be Australian on paper, at heart, Im made up of all the cultures and experiences of the people who shaped me. I grew up enjoying the flavors in this book, and I wanted to share them with the world in the form of delicious desserts.

I won Zumbos Just Desserts at nineteen and am publishing my own cookbook at twenty-three. I know this is only the beginning of a long, long journey, and I cant wait to see where life will take me. At this age, life is full of opportunities, and all we need to do is work toward them! Im still as confused as I was fresh out of university, just with a little more experience under my belt, but I hope I can inspire and provide you with a collection of desserts youll be making over and over again.

As much as baking is fun and delicious, its also a science. As a food science major, I love diving into the smaller details of baking to perfect each element. That being said, Ive done all the hard work, and all you need to do is bake and learn. While the measurements throughout the book are both imperial and metric, I highly recommend using a kitchen scale to weigh out your ingredients to ensure baking success!

From traditional treats like , let me take you on a journey through a new world of Asian-inspired sweets.

Every baker should be equipped with a strong set of basic recipes they can fall back on. These are the perfected versions of my very best recipes. They have never let me down and will become the foundation for not only the recipes in this book but the desserts that you will create in the future!