Administrator at Telecom
Alex grew up in Christchurch and lived there until her mother passed away in the Christchurch earthquake, in the CTV building. Alex moved to Auckland 6
weeks later with her fiancé Richie, who she describes as her ‘”rock” and “biggest fan”. They married in March this year.
She learnt how to bake from her Mum, and so Alex wants to bake her heart out in memory of her mother. She uses her family recipes and finds baking
therapeutic when things are tough. She wants to show that something good and positive can come out of something so bad and horrible.
Alex describes herself as kind, quiet, conscientious, generous and traditional. But she is in it to win it. “Life is far too short. It’s too short to sit on the side line
and far too short to think about ‘if only’. I see this as my chance, my opportunity to pit my talents against the very best”.
What is the best thing about baking?
The best thing about baking is the pleasure it brings, not only to me while baking but for all who eat it.
Who inspired you to bake? Was it a famous person perhaps? Or a family member?
My mum inspired me to bake. From a young age I baked with her in the kitchen at home, so when she died in the Christchurch Earthquake I found it to be a way I could feel close to her and remember her.
What is THE most important kitchen gadget you can’t do without?
I cannot do without my Kitchen Mixer, it allows me to multi-task and bake up a storm.
Where do you get new ideas, tips and techniques from?
I love to browse the internet and follow the blogs of bakers. I then like to take those ideas and adapt them to suit my style.
If you were a flavour, what would you be? E.g. Nutty Caramel because I am a bit crazy but am a big softy inside.
Raspberry – because I’m petite, elegant and lovely & sweet.
How long have you been a member of the Chelsea Recipe club (if an existing member)?
I am not a current member but plan to be. I do use the website all the time.
What is your favourite ‘go to’ recipe on the Chelsea website?
Do you have a favourite baking tip/trick to share with other Recipe Club members?
When creating meringues, age your separated egg whites for at least a day prior to use in order to produce a more stable meringue.