» Print Recipe
Linda’s escapade into the world of cooking and macarons began early, getting involved in cottage industry with her family’s homemade produce and mother’s jam making and baking.
Linda’s escapade into the world of cooking and macarons began early, getting involved in cottage industry with her family’s homemade produce and mother’s jam making and baking. It was this early involvement in the production of food, growing produce and creating provisions from personal labour that sparked an intense passion. Despite an interest in cooking however, Linda didn’t immediately jump into working with food professionally. It was in fact whilst she was still studying Public Relations at university that Linda travelled to Brussels and realised the wrongs of her ways thus far, seeing clearly that cooking was her calling. After returning Linda sought a job in a commercial catering kitchen and accordingly began the launching pad for her future career.
Linda is today the head pastry chef and owner of Babycakes in Elwood, a reference to her speciality in petit cakes. Babycakes reflects Linda’s cooking philosophy of creating modern and stylish pastry, cooked with love, attention to detail and most importantly a love of fresh produce. Like most Melbourne pastry chefs, Linda has noted the increasing attention given to patisserie and macarons in the public. This increased success Linda attributes to the emergence of dessert only restaurants and also celebrity chefs specialising in dessert. But speaking in regards to the macaron in particular, Linda expands on their appeal, listing their beauty and delicate texture as points of interest. This in collaboration with their bright colours and seemingly endless combinations of exotic flavours creates an undeniably attractive profile for the macaron.
When it comes to inspiration for design and flavours Linda draws on a breadth of influence, mentioning changing seasonal flavours, eating out, fashion and other contemporary chefs. Linda reveals that what makes a great macaron though is technique and ingredients – they should fundamentally taste just as good as they look. And so what is Linda’s specialty flavour then? A vanilla bean macaron with raspberry fill buttercream she answers, something that certainly sounds like it should taste good! Linda confesses it hasn’t always been this way though, her first macarons were too thin, over cooked and lumpy – quite simply, a disaster. Perhaps there is hope for us all then after all.... Read more.