Two pieces each of the raspberry white chocolate blondie, ginger and oat slice and hazelnut and espresso slice.

Two pieces each of the raspberry white chocolate blondie, ginger and oat slice, triple choc brownies and hazelnut and espresso slice.

A chewy oat slice layered with sticky dates and cream cheese caramel.

Anzac slice base with ginger caramel icing.

A vanilla blondie baked with white chocolate melts and topped with raspberries.

Triple choc brownies

A chewy oat slice layered with espresso chocolate ganache and topped with hazelnuts.

Shortbread base with peanut caramel, roasted peanuts, chocolate ganache and peanut brittle.

Baked vanilla cheesecake with a sour cherry compote top

Baked vanilla cheesecake with lemon curd and whipped cream

Thick vanilla custard sandwiched between crisp puff pastry and topped with tart passionfruit glaze.

4 x vanilla diplomat and choc ganache 4 x malteser choc diplomat with Tim Tam Centre 4 x tiramisu

Six sweet spiced fruit mince pies, made with the tried and tested Brown family recipe. Christmas at our house is never complete with out a mince pie and a cup of tea!

Fluffy genoise sponge rolled with whipped thickened cream, raspberry compote and lemon curd and finished with a fresh fruit.

Beef sausage rolls wrapped in sour cream flaky pastry.

Buttermilk brined roast chicken with herb, bacon and sourdough bread stuffing, sliced glazed ham and sliced roast pepper beef. Served with brown butter garlic hollandaise, coriander and jalapeno sauce and delicious spiced cherry ham jam. Large serve - 2000g sliced meat serves 10-12 people Medium serve - 800g sliced meat serves 4-5 people

Roast sweet potato, charred corn, black beans, capsicum, slaw, rocket, pickled red onion and coriander with avocado crema dressing

Boiled chat potatoes with peas, pickled onions, cornichons, spring onions, herbs and a seeded mustard sour cream dressing

Premium white sustainable bakers flour, oat porridge sourdough.

Premium white sustainable bakers flour, wholewheat, raw sugar, mixed spice and cinnamon filled with apricots, prunes, sultanas, figs and currant (contains yeast).

Premium white sustainable bakers flour, wholewheat and rye sourdough.

Premium white sustainable bakers flour, wholewheat and malt syrup rolled in sesame seeds.

Four flaky croissants soaked in a pear syrup, filled with almond frangipane and topped with flaked almond ready to be popped in the oven for breakfast. To bake the scrolls place in a 180 degree oven for 30 minutes until crisp and the frangipane is cooked. Allow to cool slightly for the frangipane to set before serving.

Four delicious ham and cheese croissants stuffed with ham, melted cheese, a mustard mayonnaise and béchamel and finished with dried garlic, onion, poppy seeds and sesame seeds. Served cold. To reheat place in a 160 degree oven for 15 minutes until crisp and the cheese has melted.

Bite size puff pastry tarts filled with baked vanilla custard

A loaf of banana bread spiced with cinnamon and topped with a crunchy raw sugar topping. Served with whipped golden syrup butter.

Almond toffee smothered with dark chocolate and topped with roasted nuts. A wonderful stocking filler or gift for the hard to buy for.

Our seafood sauce swings in the balance of sweet, spicy and tangy with a hint of sriracha, lemon and horseradish cream. All you need for the platter of prawns. 240ml serving and must be kept refrigerated.

Tart, sweet and delicious with sliced meats and cheese.

A jar of our finest lemon curd, perfect for the pavlova or whatever dessert your serving that needs a little citrus kick. 330g serving and must be kept refrigerated.

Keep in the fridge for an easy salad at any time. Delicious with slaws, avocado, iceberg, oranges, mango and greens. 350ml serve