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We start with a Vanilla-Lemon scented cheesecake base which gets baked in a very hot oven to obtain a dark and caramelized colour and flavour profile. The secret to this version of the cheesecake is balancing the temperature in which it baked and the time to obtain a dark exterior with a soft and creamy interior. After cooled the cheesecakes will be topped with small amount of raspberry jam and finished with fresh raspberries and dried flower petals.

We start with a Vanilla-Lemon scented cheesecake base which gets baked in a very hot oven to obtain a dark and caramelized colour and flavour profile. The secret to this version of the cheesecake is balancing the temperature in which it baked and the time to obtain a dark exterior with a soft and creamy interior. After cooled the cheesecakes will be topped with small amount of raspberry jam and finished with fresh raspberries and dried flower petals.

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Basque-style cheesecake with smooth notes of dark toast from the burnt-caramelised top baked to the very edge of darkness balanced with a creamy vanilla centre. Decorated with the fresh tastes of summer tropical fruits mango, pineapple and passionfruit and chopped pistachio nuts. Delicately rich, this cake is easy to serve making it extra special for those you can share it with.

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Champion Bread Winner at the Sydney Royal Fine Food Show, our Kougelhopf is a unique yeast based cake full of dried figs soaked in aromatics vanilla and cinnamon, Callebaut Gold Chocolate and oven roasted Australian macadamias. After baking, each cake is soaked in a brandy sugar syrup and allowed to rest. To finish, they are brushed with Pepe Saya Ghee, rolled in caster sugar and topped with a light dusting of icing sugar.

Champion Bread Winner at the Sydney Royal Fine Food Show, our Kougelhopf is a unique yeast based cake full of dried figs soaked in aromatics vanilla and cinnamon, Callebaut Gold Chocolate and oven roasted Australian macadamias.
After baking, each cake is soaked in a brandy sugar syrup and allowed to rest. To finish, they are brushed with Pepe Saya Ghee, rolled in caster sugar and topped with a light dusting of icing sugar.

Kougelhopf

An indulgent all-butter cinnamon shortcrust pastry tart filled with brandy-soaked vine fruits, festive spices and a sprinkling of raw sugar for a delightful crunchy sweet crust.

An indulgent all-butter cinnamon shortcrust pastry tart filled with brandy-soaked vine fruits, festive spices and a sprinkling of raw sugar for a delightful crunchy sweet crust.

Fruit Mince Tarts

Handcrafted gingersnap cookies, delicately spiced with ginger, cinnamon and cloves. Slightly crisp at the edges, with a chewy, soft center.

Handcrafted gingersnap cookies, delicately spiced with ginger, cinnamon and cloves. Slightly crisp at the edges, with a chewy, soft center.

Cheesecake

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