Hi! Iโmย Nick Makrides, the guy behindย The Scran Line. Iโm a little obsessed with getting my recipes right, even if it takes thirty tests to perfect the flavor and texture. I ๐ฉ you not. My pavlova recipe, which is fool proof by the way, nearly broke me at test 29 until I got it right.
Iโm all about baking things that are approachable but exciting, inspired by the classics I grew up with and shaped by both my design background and cookery training.
I put time into creating recipes with clear steps, photos and videos so anyone can feel confident in the kitchen, and while it is not a glamorous life, I bloody love my job. Itโs fun and always fueled by chocolate.
At this stage Iโm about 75% chocolate. Not a joke, just a fact.
How I describe what I do
Most of my job is testing recipes until they work. The most important thing to me is making sure each one works more than once before I put it up.
If I can replicate the result I want, it’s done.
Because Iโm a visual learner, I put a lot of effort into making my recipes easy to follow with clear step-by-step photos and videos. For me, I need to see how things look. Textures, consistency, amounts. That way I know I’m not he right track.
It’s not all kitchen time though. I spend a boat load of time at my desk. Theres a lot of writing to do for the blog, comments to reply back to. Editing photos and videos. I work for myself, theres always an endless amount of things to do.
What inspires me
I grew up surrounded by food. My happiest memories are of my mumโs cooking, especially her chicken schnitzels. She made plenty of Greek food but liked to explore new things too.
Sundays with my Yiayiaโs Greek lunches were always something to look forward to. Iโm talking fresh salads with garden ingredients, delicious slow roasted lamb and crispy lemon potatoes. Those meals were comforting and full of love. They shaped how I see food and how I want people to feel when they make my recipes.
I love creating bakes our daughter will remember too. My fluffy pancakes are a weekend winner, especially if theyโre slathered with Nutella, chocolate brownies, rocky road and her absolute favourite, my easy chocolate fudge cake. Thereโs a lot to list. Those are her current faves.
Before food took over
I studied a lot. Not because I love studying. Itโs just taken me a long time to find the thing that makes me happy.
I studied graphic design at Victoria University and worked in a studio for a year before realising that sitting at a desk all day was not for me. So I went back to school for commercial cookery, and thatโs where I realised I wanted to be on my feet and to use my hands creating.
Design gave me an eye for how things should look, cookery gave me the skills to make them taste incredible, and eventually those two worlds collided to form The Scran Line.
In my twenties I joined the Royal Australian Navy as a cook. I know. Can you imagine? It turned out to be a huge mistake (go figure). Seven weeks of recruit school was enough to prove military life wasnโt for me. For many many reasons ๐
Fun fact – the one thing I did take away was the word โscran,โ Navy slang for food, which is how The Scran Line got its name.
How the sweet tooth obsession began
That reminds me, I need to book a dentist apptโฆ
After leaving the Navy, I travelled through Europe for a couple months and finished in Paris, where a butter croissant from a corner milk bar completely changed how I thought about desserts.
When I got back from Paris I worked at a cupcake bakery for two years. Horrible bosses, but I met That job taught me how to run a kitchen and get creative with desserts. I used my design background to come up with bold and funky ideas at that bakery and then took it to the extreme when I started The Scran Line in 2012. Itโs what I first became known for.
My Goal
I go into the kitchen wanting to create approachable dessert and baking recipes that people actually want to make. I love classic Aussie, British and European desserts. But I dabble in American desserts too. The Aussie ones are very british but weโve made them our own.
I also share a handful of savory recipes. Some are nostalgic dishes I grew up with, others are family favorites I want our daughter to have one day, and some are just meals I love cooking at home.
My book – in 2019 I published my first cookbook Sugar Rebels. Itโs a celebration of my early colorful, over the top recipe style and marked the end of that chapter. One day I hope to write a second book that reflects where I am now. Recipes that are simple, grounded and fun but still exciting to make.
Rando things about me
- I am obsessed with The Real Housewives of Melbourne. Truly obsessed. I recently met Gina Liano, who follows me on Instagram btw. And she was glamorous in real life. Not a hair out of place, just like in the show.
- I am happiest in my kitchen, usually tinkering with a new recipe.
- I listen to progressive news every day because I like keeping up with politics. If being anti-fascist or anti children-being-starved offends you. Donโt follow along.
- I am completely obsessed with chocolate and have been known to eat my way through a Lindt stash without a shred of regret.
- My fave bakeries in Melbourne are Akimbo and Little Cardigan. Outstanding and Iโve never eaten something that made me think, they could have done better.