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Download PDF Brochure gateaux 1 whole cakes & logs 4 cheesecakes 5 baked cheesecakes 7 individual cheesecakes 8 portion as you please® 9 individual puddings 9 individual cakes & desserts 10 lamingtons & friands 11 loaves & breads 12 pavlova 13 fruity extras 14 muffins 15 serving suggestions 16 slices 21 large tarts & pies 25 individual tarts 27 tray cakes 29 gluten free 31 gluten free & ambient 32 ambient 33 vegan & ambient 34 grab & go ambient 35 QLD NSW VIC TAS SA/NT WA 0412 688 954 0412 442 091 0412 442 091 0402 063 025 0423 575 695 0403 199 414 T (+61) 7 3906 2411 F (+61) 7 3906 2499 E [email protected] 17 Breene Place, Morningside QLD 4170 PO Box 555, Morningside QLD 4170 www.priestleys-gourmet.com.au gateaux 1 whole cakes & logs 4 cheesecakes 5 baked cheesecakes 7 individual cheesecakes 8 portion as you please® 9 individual puddings 9 individual cakes & desserts 10 lamingtons & friands 11 loaves & breads 12 pavlova 13 fruity extras 14 muffins 15 serving suggestions 16 slices 21 large tarts & pies 25 individual tarts 27 tray cakes 29 gluten free 31 gluten free & ambient 32 ambient 33 vegan & ambient 34 grab & go ambient 35 convenience ambient 35 product handling for perfect cutting cutting pies & tarts Remember the Golden Rule: The knife should begin the cut from the outside Heat your knife and dry for each cut. edge of the pie or tart, cutting toward the centre. This will prevent any damage to the pastry shell. heating guide self saucing puddings Do not thaw. Heat directly from frozen. plum pudding Microwave on high for 30 seconds per portion. Microwave heating Pierce film and microwave from frozen for 1 choc ooze® minute per pot. When warming multiple serves, Do not thaw. Heat directly from frozen. Microwave check at 2 minutes then at 30 second intervals. for 45 seconds per portion. Remove when pots are hot to the touch. caramel sticky date cake Microwave for 30 seconds per portion from frozen Combi oven heating for multiple puddings or 15 seconds from chilled. Fill Combi Oven with 1 layer of evenly spaced When warming multiple serves, check at 1 minute frozen pudding pots. Cook for approximately then at 30 second intervals. 5 minutes at 120°C. take care Take care when handling microwaved desserts. Product will be hot. Allow to stand for a short period before serving. Heating times are for an 1100 watt microwave on high power. thawing guide Priestley's Gourmet Delights recommend the above thawing guidelines. Variations may occur. We recommend thawed products are not returned to the freezer. All reasonable care has been taken to ensure that photographs represent the finished product. Variations in appearance may occur in finished goods. Modifications to decoration and product finishing may be introduced without notification. Content is correct at timeof publication however no warranty is given to the accuracy of this content. CADBURY, CHERRY RIPE, OREO AND FLAKE ARE TRADE MARKS OF MONDELĒZ INTERNATIONAL GROUP USED UNDER LICENCE. frozen shelf life <-18°C ambient storage • 12 months frozen from date of manufacture Defrost for 2-4 hours in the box or a covered • Exceptions: container at ambient. Then store individual • 6 months frozen: Ind. Lemon Meringue Tarts portions under a dome or wrap in cling film. • 2 years frozen: 4cm & 5cm Square Lamingtons, Store in a cool place away from direct sunlight. Fruity Extras Do not re-freeze. Recommended storage temperature <25°C. refrigerated shelf life <5°C • 5 days refrigerated once thawed pavlova • Exceptions: Do not refrigerate. • 3 days refrigerated: Custard Tart, Tiramisu Slice, 1kg Round and Slabs - defrost ambient within Vanilla Slice and Banoffee Tart 24 hours of use. • 2 days refrigerated: Portion As You Please® Hi Rise Mini, Mini and Petite Pavlova - defrost and cheesecake & mousse varieties store ambient for up to 6 weeks. • 30 days refrigerated: Dessert Sauces & Coulis • 14 days refrigerated: Mango Cocktail plum puddings • 4 days refrigerated: Purees & Pulps Plum Puddings are dry goods and must not be frozen. Plum Puddings have a 2 year ambient shelf life from date of production. our story Priestley’s Gourmet Delights started just 23 years ago in a 75 square metre bakery in the Brisbane suburb of Milton and today operates out of a 4600 sqm purpose built facility in Morningside with over 200 staff. Priestley’s has grown on a relentless focus for creating the best possible cakes and desserts for the food service market. Family owned and operated, we combine a passion for quality products with world class manufacturing practices. At Priestley’s, our recipes have been developed to perfect the art of producing frozen cakes and desserts for nationwide distribution. We create the most comprehensive range of delicious desserts for all of Australia to enjoy, including our much loved gluten free products. HACCP and FSSC22000 certification is testimony to the quality of our operations. At Priestley’s we strive to create a sweeter future through sustainable practices. This has been acknowledged with an ecoBiz star rating by the Queensland government. Our dedicated team continue to develop the most delicious, visually appealing, reliable products with exceptional value for our foodservice customers. We supply our creations across Australia via the national foodservice distributor network and internationally through our logistics partners. Our experienced sales and customer service team are devoted to supporting the markets and customers we serve. © Priestley’s Gourmet Delights GATEAUX pre-portioned into 16 serves CODE 1-294 | 1.95kg mississippi mud A delicious chocolate mud cake, decorated with triangular chocolate shards and dusted with cocoa. CODE 1-738 | 2.62kg CODE 1-208 | 2.27kg tuxedo nero mud cake Simply stunning with layers of chocolate cake and white chocolate cream cheese A majestic, rich, dense mud cake, covered with ganache and topped with dark frosting, with semi naked “crumb coat” sides, all topped with a generous swirl chocolate glaze that drips down the sides, finished with hand piped ganache and of frosting and finished with dark chocolate curls. hand crafted dark chocolate shards. CODE 1-298 | 2.54kg caramel sin Delicate chocolate cake filled with decadent caramel, topped with sinful caramel ganache whipped with cream cheese, chocolate dollops, caramel drizzle and butterscotch sprinkle. gateaux 1 CODE 1-297 | 2.57kg banana & caramel gateau A moist banana and caramel cake with caramel cream cheese blitzed with banana and butterscotch pieces. CODE 1-862 | 2.22kg CODE 1-238 | 2.65kg red velvet cake hummingbird cake A simply stunning layered cake of red velvet and vanilla flavoured, white chocolate Tropical flavours of banana and pineapple, spiced with a touch of cream cheese with a semi naked “crumb coat” on the sides and topped with red cinnamon and piped with cream cheese icing sprinkled with pistachios, banana velvet crumbs. chips and coconut. CODE 1-213 | 2.37kg café supreme carrot cake A succulent cake with walnuts, carrots, golden syrup and spice, finished with cream cheese icing topped with walnuts. 2 gateaux GF GF DF GF CODE 1-248 | 2.17kg CODE 1-258 | 1.92kg CODE 1-861 | 2.59kg jaffa cake orange & almond cake celestial mud cake Deliciously fruity and fresh orange flavours in A moist, gluten free cake made from orange puree with A heavenly gluten free mud cake with a layer of a mouth-watering gluten free mud cake with almond meal and polenta, covered in almond flakes, dark chocolate ganache. creamy orange flavoured filling, coated in orange dusted with icing sugar. flavoured ganache. GATEAUX pre-portioned into 14 serves CODE 12047185 | 2kg pumpkin & ginger cake This delightfully zingy cake is topped with cream cheese icing, candied ginger, sunflower and pumpkin seeds, creating a truly wonderful flavour. CODE 12104698 | 1.9kg CODE 1-860 | 1.59kg tiramisu gateau black forest gateau A taste of Italy with layers of coffee-flavoured sponge and creamy coffee A classic black forest with layers of chocolate sponge, rum syrup, cream and filling on a chocolate base, finished with a light layer of chocolate. cherries topped with flakes of chocolate. gateaux 3 WHOLE CAKES supplied whole CODE 3-236 | 1.84kg white choc & raspberry cheesecake Plump raspberries folded into rich white chocolate cheesecake finished with a raspberry coulis swirl. CODE 3-233 | 1.59kg mousse n mud cake A chocoholic’s delight of mud cake and rich chocolate mousse covered in dark chocolate. CODE 1-014 | 2.16kg birthday cake Celebrate with style. A delicious chocolate cake covered in rich dark chocolate ganache, Serving Suggestion decorated with white and dark chocolate flakes. CODE 1-684 | 2kg CODE 1-680 | 2kg new york cheesecake rich mud cake A traditionally prepared creamy baked New York cheesecake on a A rich moist mud cake covered with chocolate ganache. The perfect base to biscuit crumb base. create an indulgent masterpiece. LOGS supplied whole CODE 1-959 | 1.2kg CODE 1-958 | 900g chocolate mud log tiramisu log Rich dark chocolate mud cake base with a creamy chocolate filling, topped with Three layers of moist sponge infused with coffee flavour, layered with creamy ganache and covered with fine flakes of dark and white chocolate. tiramisu filling and finished with a dusting of cocoa. 4 whole cakes | logs CHEESE CAKES pre-portioned into 16 serves CODE 1-771 | 2.25kg cookies & cream Showcasing whole cookies in cold set cheesecake folded with cookie crumbs, covered with dark chocolate glaze dripping lusciously down the sides, finished with white chocolate curls and sweet white peaks. CODE 1-290 | 2.49kg CODE 1-281 | 2.16kg passionfruit lime swirl A classic combination of smooth and creamy cheesecake glazed with Taste tempting creamy cheesecake with a fresh burst of tangy lime.
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