{"id":3170,"date":"2018-11-23T16:29:21","date_gmt":"2018-11-23T16:29:21","guid":{"rendered":"http:\/\/blogs.cardiff.ac.uk\/alumni\/?p=3170"},"modified":"2023-03-22T12:40:28","modified_gmt":"2023-03-22T12:40:28","slug":"welsh-traditions-with-international-flair","status":"publish","type":"post","link":"https:\/\/blogs.cardiff.ac.uk\/alumni\/2018\/11\/23\/welsh-traditions-with-international-flair\/","title":{"rendered":"Welsh traditions with international flair"},"content":{"rendered":"

For writer, broadcaster and Great British Bake Off<\/em> finalist Beca Lyne-Pirkis (BMus 2004), the key to Cardiff\u2019s success is in its diversity.<\/p>\n

\"\"<\/a>\u201cI learned a great deal about cooking from my mother and grandmother, so when I was a student, I\u2019d cook and bake for my housemates. Then, during the summer breaks, I travelled to Thailand, Malaysia, and Italy, and those experiences dramatically influenced my cooking style. Favourite dishes like Thai green curry and risotto are still crowd pleasers now – and let\u2019s not forget the sweet treats, like flapjacks, lemon and blueberry cake, and pancakes! Shrove Tuesday was always a much anticipated event in our house.<\/p>\n

My time at Cardiff University definitely helped develop my cooking style and gave me the confidence to apply for the much-loved show.\u201d<\/p>\n

Reaching the final of the Great British Bake Off<\/em> in 2013 \u201cchanged my life,\u201d says Beca. \u201cSince then, I\u2019ve had four cookery series and I\u2019m starting my second book.\u201d<\/p>\n

Still living in Cardiff, she is excited by the culinary changes afoot. \u201cI don\u2019t think there\u2019s ever been a better time to do a job like mine here!\u201d<\/p>\n

Try Beca\u2019s fabulous recipe for White Chocolate, Raspberry & Cardamom Welsh cakes:<\/h2>\n

Ingredients<\/h3>\n