Chelsea New Zealand’s Hottest Home Baker contestants will have to bring the science of baking to the table in the third season of the popular TV3 programme.  For the first time, Julia Crownshaw, food scientist and co-founder and director of Dollop Handmade Puddings, will form the second half of the judging panel.

New Zealand-born Julia’s Honours Degree in Food Science will form an entertaining and interesting juxtaposition with the show’s other judge, internationally acclaimed professional baker and patissier, Dean Brettschneider.
No stranger to baking herself, the Dollop Pudding business that Julia shares with fellow foodie and good friend Christie McCarthy has provided sufficient time to become acquainted with both the science and passion required to turn out delicious, handmade, quality baking every time.

“I am extremely passionate about the art of baking as well as the science behind creating really delicious food products. I cannot wait to see what creations the contestants come up with that test their skills, share a bit of my own knowledge and potentially pick up some hot new tips along the way – as you can never know it all”, says Julia.

Sue Woodfield – Head of Factual Production at TV3, says Crownshaw brings a new flavour to the series.

“Julia’s background in Food Science, gives her a fantastically technical way of looking at baking,” she says.

“Julia understands the science behind ingredients and how different combinations and seemingly small details can alter the final product intrinsically – plus she’s a natural in front of the camera!”

Julie Christie, CEO of Eyeworks who are producing the show for TV3, is absolutely thrilled to have Julia on the judging panel.

Julie says, “Not only does Julia seriously know her stuff when it comes to baking, she has the potential to be a real star. We are confident that with Julia and Dean as judges, Chelsea New Zealand’s Hottest Home Baker will be well-deserving of the crown.”

After studying Food Science at the University of Otago and graduating with Honours, Julia went on to a Product Development role at Tip Top Ice Cream. Julia then moved to London where she worked for the English Cheesecake Company followed by Kinnerton, one of the largest chocolate, baking and confectionary companies in Britain. She returned home to New Zealand to create Dollop Handmade Puddings with Christie in 2010.

This will be Julia’s first foray into the world of television and she is looking forward to taking on the challenge and meeting New Zealand’s up-and-coming amateur bakers.

“Baking is currently enjoying a surge in popularity in New Zealand which is really good to see. I am so excited to be part of Chelsea New Zealand’s Hottest Home Baker and play an important role in this exciting future of baking for New Zealand”, concludes Julia.
Dollop Handmade Puddings can now be found in the chilled foods aisle in delis and selected supermarkets across New Zealand.

Chelsea New Zealand’s Hottest Home Baker will be airing on TV3 very soon.

Factoids about Dollop Puddings:
– Dollop hand make delicious puddings so you don’t have to.
– Dollop products are proudly made in New Zealand using big mixing spoons, measuring cups and a cake mixer, just like you would at home. They contain only the best real ingredients, are free from nasty artificial flavours and colours and are full of the yummy good stuff.
– The result is a range of chilled desserts that will make you the hero of all dinner parties.

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