Gluten Free and happier for your tummy, traditionally made cookies and cakes using Australian GF flour mixes, nut flours, free-range eggs and plant based ingredients. A selection of sweets and baked goods: Chilean Alfajores, Chilenitos, Enpolvados, etc.

A typical Chilean, Argentinian and Uruguayan afternoon tea torte inspired by German colonists of the southern Americas. There are many varieties to this dessert. Here we highlight a Raspberry filling.

Kronans kaka, a Swedish almond and potato cake, is a traditional cake from the 1800s. Potatoes replaced flour in this cake, because flour was hard to find at the time and was used sparingly.

The trendiest of all cheesecakes comes from the Basque region of Spain. Despite the honorable name and the rustic look, It is actually a relatively new recipe, invented by chef Santiago Rivera of San Sebastian.

Tangy lemon tarts to finish your meal with a sweet fizz. These tarts are a crowd favourite and liked by children and adults alike. A butter shortbread crust filled with lemon curd.

Homemade blueberry and strawberry tart with fresh blueberries, strawberries, and a sweet tart dough made completely from scratch.

Mini Fruit tarts, made with in season berries and creamy custard. Available Gluten Free and Dairy Free.

Mini Fruit tarts, made with in season berries and creamy custard.

A favourite of many generations. This classic is made with walnuts with a traditional cream cheese finish. Serves 12-14 people.

Something for your lunch box or as a dessert served up with your favourite custard. Tea Cakes shown are can Spiced Apple Spice and Blueberry lemon. Choose two or four small cakes when you put in your order.

Triple layered, lemon-syrup-soaked sponge. This cake embraces citrus in every single one of its many forms.

Sponge filled with Dulce de Leche and fresh cream and peach slices. Finished with Peaches, cream and slivered almonds.

A three-milk soaked sponge, sandwiched with patisserie cream and finished with Swiss meringue.

Tres leches cake is a Latin American delight, an airy sponge cake soaked with a mixture of 3 milks.

Flavours of autumn rolled into one meringue roulade: Cinnamon, burnt honey, sweet apples and tangy orange.

A light sponge roll filled with Dulce de Leche and finished with Shredded Coconut.

These are individual sized. Shortbread layers filled with Patisserie Cream. Perfect for sharing or not. When you want to have cake but do not want to have left overs!.

Soft cookie sandwiched with a passion-fruit butter cream. Gluten Free biscuit base available.

Almond crescent biscuits. Keep in an airtight container for long shelf life.

Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar, made with yummy spices and chickpea flour.

A sandwich made of two discs of shortbread cookies filled with Dulce de Leche, finished with desiccated coconut. Popular in South America, especially Chile, Argentina, Perú, and Uruguay. Gluten Free option available.

A chewy biscuit finished with white chocolate string piping.

Golden brown and gooey blueberry bars. Good for morning tea, as a lunchbox item, or any time of the day when you need a sweet pick-me-up!