Cakes, Sweets + Savouries

Total Page：16

File Type：pdf, Size：1020Kb

Cakes, Sweets + Savouries Otto’s artisan Bakehaus homes a passionate team of qualified artisan Bakers and Pastry Chefs, skilled in the making of breads, desserts and Otto’s famous doughnut pretzel and berliners. enjoy our range in store daily. A note about Gluten: due to the nature of our artisan kitchen, none of our products are guaranteed to be free of gluten. low gluten options may be available, please ask our friendly staff for guidance. doughnuts + pastries cake by the slice • doughnut pretzel 4.0 • tiramisu 6.2 • glazed doughnut pretzel • black forest 6.2 chocolate, caramel, strawberry (all with sprinkles) 4.5 • carrot 6.0 • vanilla glazed doughnut 4.5 • swiss roll 5.5 • cinnamon scroll 4.5 • cupcake 3.75 • devil’s foot 4.0 • german chocolate mud Low Gluten 6.5 • bee sting 5.5 • wheat-free orange Low Gluten 6.5 • apple turnover 4.9 • lamington with fresh cream • fruit danish 4.9 chocolate, raspberry 4.9 • raisin + custard snail 4.9 • chocolate eclair 5.5 • custard fruit puff 5.5 cheesecake by the slice • hazelnut bun 4.9 • oreo + white chocolate 6.5 • apple crumble danish 4.9 • fruit passionfruit, mango, strawberry + white chocolate, • apricot danish 4.9 lemon curd, mandarin 6.5 • chocolate croissant 4.5 • snickers 6.5 • almond croissant 5.5 • caramel + white chocolate 6.5 • matcha 6.5 berliners • baked vanilla 6.5 • mixed berry jam 4.9 • honey + macadamia 6.5 • custard 4.9 • chocolate 4.9 • salted caramel 4.9 SLICES + COOKIES • nutella 4.9 • vanilla slice 5.9 • COOKIES + CREAM 4.9 • caramel slice 2.9 • CREAM bun doughnut 4.9 • chocolate slice 2.9 • hedgehog slice 2.9 french crullers • lemon slice 2.9 • cinnamon 4.5 • coffee streusel slice 2.9 • white glazed with cranberry 4.5 • peppermint slice 2.9 • chocolate chip with coconut 4.5 • cherry ripe slice 2.9 • rocky road 4.9 tarts + pies • assorted meringues 3.5 • lemon meringue 5.5 • peanut butter cookie sandwich 4.9 • almond tart 5.5 • peanut butter oatmeal cookie 4.0 • fruit tart 5.5 • aPPLE CRUMBLE SLICE 4.9 • pecan pie 5.5 • apricot crumble slice 4.9 • RHUBARB crumble 5.5 • banoffee pie 5.5 SaVOURY browniES • salted pretzel 2.0 • triple chocolate 4.9 • cheesy pretzel 3.0 • caramel fudge 4.9 • QUICHE bacon/onion/mushroom or tomato/spinach/eschallots 4.5 • walnut 4.9 ottosmarket.com.au.

Copy Link

Recommended publications

Sienna Desserts Price List and Order Form Company Name
Sienna Desserts Price List and Order Form Company Name: __________________________________________________ 4/46 Bay Road Address: _________________________________________________________ Taren Point NSW 2229 Contact Name: ___________________________________________________ P: (02) 9037 0345 F: (02) 9538 2723 Contact Number: _________________________________________________ M: 0413 732 244 E: [email protected] W: www.siennadesserts.com.au Price Effective as of the 14th of Nov 2016 Individual Premium Desserts Order Med Order Lge Flourless Individual Premium Desserts Order Med Order Lge Slices- Café Style Order Order by box- 6pc in a box Qty box Qty box Order by box- 6pc in a box Qty box Qty box Order by box- 12pc in a box Qty Box Apple Crumble Flourless Passionfruit & Coconut Slice(gf)-Med 10pc in a box Brownie Slice Baked New York Flourless Chocolate(gf) Caramel Slice Black Forest Flourless Orange Lime Pistachio Cake(gf & df) Hedgehog Slice Cappuccino Cheesecake Chilled Flourless Pistachio & Raspberry Cake(gf) N/A Lemon & Ginger Slice Carrot Cake **NEW Flourless Hazelnut & Pear Cake(gf) N/A Muesli Slice Chocolate Framboise-Medium 10pc/Box**NEW Flourless Almond & Blueberry Cake(gf) N/A Peanut Butter Slice Chocolate Rose Flourless Apple & Cinnamon Cake(gf) N/A Rocky Road Slice Cookies & Cream Cheesecake Chilled Flourless Almond & Apricot Cake(gf) N/A Brownie Cookies (Shaped like a big Macaron) Order Duo of Baileys Mousse Flourless Chocolate & Hazelnut Cake(gf) N/A Order by box- 6pc in a box Qty Box Green Tea Cheesecake N/A Flourless
[Show full text]
Black Forest Gateau Carrot Cake (GF)* Chocolate Mud Cake
Spoon: Shelf Labels – Whole Cakes Black Forest Gateau Carrot Cake (GF)* 1870 KJ 2880 KJ A luscious marello sour cherry kirsh mousse Lightly spiced w sultanas, cream cheese finished with traditional mousse & chocolate frosting and a trip of dried fruits shavings *Please note all products may contain traces of nuts & gluten $ $ Chocolate Mud Cake Cointreau Orange & Almond 2450 KJ (GF)* 2170 KJ A dense, rich & amazingly delightful cake A divine cake that is dense but moist, using made with whole oranges & almond meal rich couverture chocolate *Please note all products may contain traces of nuts & gluten $ $ Cookies & Cream Tiramisu 2320KJ 1790 KJ A rich white chocolate mousse cream with The Italian dessert made with mascarpone, snashed Oreas will certainly attract a lot of coffee soaked savoiardi biscuits. Garnished attention with gold leaf $ $ White Chocolate Mud Cake Wild Berry Ricotta Cheesecake 3100KJ 1230KJ A dense, rich white chocolate flavoured A medley of mixed berries with a melt-in-your mudcake with macadamia nuts mouth experience $ $ Chocolate Ricotta Cheesecake Lemon Curd Cheesecake 1780KJ 2140KJ Beautiful chocolate ganache for a smooth & A lemon curd topping for an adding zing rich fasting experience $ $ Passionfruit Ricotta Cheesecake Caramel Topped Cheesecake 1780KJ 2140KJ Passionfruit topping to complement a smooth A silky smooth caramel topping finish ricotta cheesecake complementing our ricotta cheesecake $ $ Spoon: Shelf Label – Individual Tarts Passionfruit Tart Banoffee Pie 1130KJ 2020KJ Delightfully refreshing passionfruit filling topped An impressive English pastry based tart made with a real passionfruit swirl with bananas, fresh cream & caramel $ $ Belgian Bitter Chocolate Tarts Seasonal Fruit Tart 1020KJ 695KJ A sinfully rich Belgian couverture chocolate Crème pâtissière and fresh seasonal fruits tartlet, perfect for that w a little bit of a playful side.
[Show full text]
Cultura Cioccolato 2017
IL CIOCCOLATO SECONDO L’ARTE ITALIANA Idee, creazioni, invenzioni che vengono da molto lontano. Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca. Dalla piantagione fino alle vostre mani: un lungo viaggio che ogni volta termina in una gioia per gli occhi e in un’estasi per il palato. ICAM, 70 ANNI PER LA VOSTRA ARTE. www.icamprofessionale.it CULTURA CIOCCOLATO 210X297 venere.indd 1 12/09/17 01:54 IL CIOCCOLATO Non c’è niente da fare: il invece lui, con tutta la sua lato, giunto al suo quarto su AppStore. Ovviamente SECONDO cioccolato è sempre più serietà, la sua bontà e la numero, con una crescen- in forma gratuita, perché amato, conquistando sua cultura, rimane nella te voglia di raccontare e CulturaCioccolato è per L’ARTE ITALIANA sempre più estimatori e hit parade del nostro cuo- valorizzare il cioccolato, tutti, così da favorire il smentendo tutti coloro re, oltre che della nostra coinvolgendo professio- circolo virtuoso utile al che lo definivano un boom gola. Conquistando sem- nisti e appassionati, non settore e non solo. Idee, creazioni, invenzioni passeggero, specie quan- pre più mercati. solo nella versione di carta, Golosa lettura! che vengono da molto lontano. do eravamo invasi da feste Proprio come dimostra il ma anche on line, scaricabile e happening sul tema. E successo di CulturaCiocco- da www.pasticceriaextra.it e la redazione Che nascono dal profondo della vostra immaginazione. Che provengono dall’Africa e dalle Americhe, dalle terre CULTURA CIOCCOLATO in cui la famiglia Agostoni seleziona i migliori cacao che l’uomo conosca.
[Show full text]
Cakes & Desserts
Serving Suggestions View the videos at priestleys-gourmet.com.au to create your own masterpiece Contents Gateaux .....................................1 Celebration Cakes ..................4 Cookie Cups .............................5 Cold Set Cheesecakes ...........6 Baked Cheesecakes .................7 Slices .........................................8 Individual Tarts ..................10 Ind. Cakes & Desserts..........12 Friands ....................................13 Large Tarts & Pies ................14 Muffins ...................................15 ind. Puddings & Logs .........16 Crowd Pleasers .....................17 Loaves, Breads & Cookies ...18 Fruity Extras .........................19 Gluten Free ............................20 Join us on facebook, visit us on the web! See the latest products, promotions and business support. Download nutritional information and product images. Pick up ideas on making Priestley’s your own with serving suggestion videos to create devilishly delightful desserts. facebook.com/Priestleys-Gourmet-Delights priestleys-gourmet.com.au Handling Tips Priestley’s products are supplied frozen offering a number of benefits: • flavour is optimised with the product frozen immediately after production • quality is consistent with microbial testing prior to release for consumption • shelf life is maximised with a 12 month frozen shelf life • wastage and costs are reduced by thawing product as required 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. Shelf Life Heating Guide • 12 months frozen. Self Saucing Puddings Exceptions: Microwave heating: Lemon Meringue 6 months frozen. Pierce film and microwave from frozen for 1 minute per pot. When warming multiple • 5 days refrigerated once thawed. serves, check at 2 minutes then at 30 second Exceptions: intervals.
[Show full text]
How Have Our Cookbooks Changed Over Time, and What Do They Show of Our Culinary Identity? a Content Analysis of New Zealand Baking Resources
“Unique tales of home and nation”1: How have our cookbooks changed over time, and what do they show of our culinary identity? A content analysis of New Zealand baking resources. by Rohan Margaret Reilly Submitted to the School of Information Management, Victoria University of Wellington in partial fulfilment of the requirements for the degree of Master of Information Studies February 2018 Rohan Reilly 300329775 Abstract This selected annotated bibliography describes baking cookbooks published in print in New Zealand. A qualitative content analysis investigates how New Zealand baking recipes and cookbooks have evolved, and how our national culinary identity may be illustrated by them. Only cookbooks with 15 or fewer non-baking recipes were considered for selection, with the resulting titles published between circa 1910 and 2016. Detailed annotations describe chapter headings, advertisements, instructional sections, recipe comments, and ingredients of note. Selected recipe examples are given, in particular traditional ‘Kiwi’ dishes. Details of the physical object – the format, design, inclusion or lack of images – is discussed also. Manufacturer’s publications, wartime substitutions, microwave technology, and nostalgic stylings are all observed, and the growing influence of international flavours, food personalities, and health considerations are all apparent. Once small flimsy booklets, baking cookbooks are now usually large with hard covers, featuring individual recipe pages, accompanying colour photography, and commentary by the author. Alongside international dishes like Panforte and Madeleines and diet-specific options, the ubiquity of Anzac Biscuits, Afghans, Ginger Crunch, Pikelets, Louise Cake, Caramel Slice, Gingernuts, Belgium Biscuits and Pavlova throughout the decades demonstrates their part in our culinary identity. KEYWORDS: BAKING, COOKBOOKS, RECIPES, NEW ZEALAND 1Pilchner, 1995, p.
[Show full text]
Riseinsightful Baking
insightful baking RISEEdition 2 giveaway Find out how you can get a free Loyal bent spatula! the chocolate edition Introducing our new range of Cacao Ivory chocolate ingredients from Aalst interview International Chocolate expert and Corporate Chef - Jacques Poulain -inside Tear Out – CHOCOLATE PRODUCT GUIDE Conversations, hints and tips about baking ingredients. Once upon a time, compound chocolate was considered either inferior, or at least, less palatable LOW DOWN than its sophisticated counterpart - chocolate. But The times have changed and compound chocolate has NOW TASTIER AND CREAMIER, COMPOUND too. In fact, it's winning hearts across the globe. CHOCOLATE IS HAVING ITS DAY IN THE SUN As bakers ourselves, it was important shine. Everyone in our industry knows chocolate processed to a very fine to us to source and secure a compound the value of this as customers gaze level - at less than 30 micron delivers chocolate that could pass the toughest longingly at your dessert selection - a smooth textured compound test - in the kitchen, and with your eying each and every perfectly delicious chocolate - exactly what we're all customers. It's one thing for a product to chocolate inspired morsel. Looking at looking for in any chocolate, including a perform brilliantly, but it's another for it the photo on the opposite page, you'll compound. The unique nuances within to pass the fussiest customer taste test. see our classic Hazelnut Financier was the proprietary Aalst chocolate and We're confident we've found it. made using Cacao Ivory Dark Chocolate compound chocolate recipes, precision Flip to the next page and you'll see Compound Chips.
[Show full text]
Individual Cakes & Desserts
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. 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 baking 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. Our dedicated team continue to develop the most delicious, visually appealing, reliable products with exceptional value for our foodservice customers. We supply our products 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 1-208 | 2.27kg nero mud cake A majestic, rich, dense mud cake, covered with ganache and topped with dark chocolate glaze that drips down the sides, finished with hand piped ganache and hand crafted dark chocolate shards.
[Show full text]
Yianni Fine Food Quality Consistency Convenience Direct from the Manufacturer to You
yianni fine food Quality Consistency Convenience direct from the manufacturer to you creating food you love with over 40 years of excellence Save money. Enjoy receiving Daily FREE deliveries Purchase directly from consistent products (except Sunday) the manufacturer every time Exceptional service Low minimum order for every time FREE delivery High quality delicious Spend less time cooking Ready to heat and sweets to satisfy any and more time with your serve tasty savouries sweet tooth customers made to home-made recipes HACCP Our HACCP Wide range of Accreditation ensures ordering options our food is always safe including online for your customers ordering "Excellent product quality and "Love the good quality and "I have tried many suppliers in fantastic service! consistent products from my time and I must say the Anything that goes wrong, YFF Yianni Fine Food! products from Yianni Fine Food staff are right on the ball and "Very nice quality banana do stand out amongst the rest. resolve issues immediately for us" breads and muffins. The staff are awesome too- George, Summer Hill Very friendly staff." always happy to help!" John, St Leonards Kerrie, Blacktown "Quality products, good service, "Our customers keep coming "Yianni Fine Food has been great range and fantastic Greek back to us for Yianni Fine Food's servicing our catering business sweets. Daily deliveries also a savoury dishes. for a few years now and plus. Been purchasing from Top quality, as good as I cannot fault quality of their Yianni Fine Food for a long time home-made"
[Show full text]
Koroit Agricultural Society Show
KOROIT AGRICULTURAL SOCIETY SHOW SATURDAY, 9TH NOVEMBER, 2019 Entries close: Tuesday, 5th November, 2019 at 7.00 pm Entries received after that date will be $7.50 Admission Prices: Adults $10, Family $16 Aged Pensioners $7, Children 6-15 yrs $2. Children 5 & Under - Free, Membership Ticket $16 THANK YOU THE Agricultural SOCIETIES The President and Committee gratefully OF VICTORIA RURAL acknowledge the generosity of their AmbassaDOR AwarD Sponsors and being a part of running Aim: the Koroit Agricultural Show. The aim of the competition is to: Highlight the importance of youth in Rural Victoria Saffin Kerr Bowen Rodwells, Hygain, Kirkstall and in particular the agricultural show movement. Hotel, Kelotouit, Warrnambool Vet Clinic, Gapes Identify and encourage enthusiastic, skilful, Family, Murray Goulbourn, Horseland, Autobarn industrious and unselfish young people. Warrnambool, Ace Radio, Port Fairy Tyre & Battery, Give young people a forum to express their views Vet Group, Matthews Petroleum BP, C. Baulch, through education and experience and develop Davidson Family, Norton Ford, Mrs W. Johnson, closer links with agriculture. Lane Family, Repco Auto Parts, P. M. Walters, Warrnambool Cheese & Butter, B. Murray Western Rules and Regulations: District Ag, B. Russell, Kilmerry Romneys, Murray The Royal Agricultural Society of Victoria Limited Family, J. L. Watson, Landmark, Mrs M. Laurence, and Victorian Agricultural Societies Association Daly’s IGA, Warrnambool Auto Recyclers, Incorporated to select the winner of the Young Moyne Shire, Warrnambool Readymix Concrete, Citizen Award conduct the award. The rules and Spotlight, Virbac Animal Health, Battery World, regulations apply to all aspects of the Award. Incitec Pivot, John Edwards, Claas Harvest Centre, Applicants who enter the Award are to be bound Koroit Bakery, Koroit Pharmacy, Quinlan Butchers, by the Rules and Regulations for the Young Citizen Commercial Hotel, Patons Transport, T.
[Show full text]
Creating Sweet Memories
Creating Sweet Memories ABOUT US Priestley’s Gourmet Delights is proud to be synonymous with the finest tasting range of indulgent desserts for the Australian and International food service markets. 100% Australian family owned and operated, Priestley’s Gourmet Delights combine a passion for quality products with world class manufacturing practices. HACCP and FSSC 22000 accreditation is testimony to the quality of our operation with our sustainable approach to manufacturing earning Priestley’s Gourmet Delights an ecoBiz partnership with the Queensland Government. With key accounts in the café, restaurant, catering and food service markets, Priestley’s Gourmet Delights ensures our customers of exceptional value and reliability. Based in Brisbane, we deliver our products to the domestic market via our preferred distributor network and internationally through our logistics partners who currently service most parts of the globe. Our experienced sales and customer service team are dedicated to supporting the markets and customers we serve. © Priestley’s Gourmet Delights Join us on facebook, visit us on the web! See the latest products, promotions and business support. Download nutritional information and product images. Pick up ideas to make Priestley’s your own with serving suggestion videos to create delightful desserts. facebook.com/Priestleys-Gourmet-Delights priestleys-gourmet.com.au Product Handling Priestley’s products are supplied frozen so you can enjoy desserts that are tasty, reliable, convenient & cost conscious. • flavour is optimised with the product frozen immediately after production • quality is consistent with microbial testing prior to release for consumption • shelf life is maximised with up to 12 months frozen shelf life • wastage and costs are reduced by thawing products as required 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.
[Show full text]
Plum Dessert Cake
Sue Evans Fund for Families. A community charity inspired by Sue Evans who lost her life in the Black Saturday bushfires. This book has been compiled by staff at the Maternal and Child Health Line, to raise funds for the Sue Evans Fund for Families, a community charity inspired by Sue Evans who lost her life in the Black Saturday bushfires. Grateful thanks to Kristy Lillyst for typing and to Sophie Gaur for the illustrations, layout & design. The Sue Evans Fund for Families This book has been compiled to raise funds for the Sue Evans Fund for Families, a community charity inspired by Sue Evans who lost her life in the Black Saturday bushfires. This is a selection of tried and true family favourites from the work colleagues of Sue’s sister Carolyn. The love of food and the importance of sharing good food in the well- being of families has led to sharing lots of recipes over a number of years in our workplace. Sue’s charity has been created to assist the vulnerable families of the community. The charity will: • assist people in their recovery from the Black Saturday bushfires, • assist families who need additional support through the parents’ well-being groups; and, • help to fund future editions of a book on traumatic grief that has been written by the Australian Centre for Grief and Bereavement. Support for families in the community. Sisters do not come much closer than Sue and Carolyn. They shared their lives and their dreams. Their hearts were sufficiently full as to look to the needs of others.
[Show full text]
A Taste of Gerringong
A Taste of Gerringong Favourite recipes submitted by the families and staff of Gerringong Public School Gerringong Public School A Taste of Gerringong Published in 2011 by Published Authors for: Foreword Gerringong Public School Archibald St Gerringong NSW 2534 © 2011 Applegate Education Pty Ltd Welcome to “A Taste Of Gerringong”…a compilation of favourite recipes from the kitchens of Gerringong Public All rights reserved. Except as may be permitted under the Copyright Act 1968 (Cth.) , No part of this publication may be School families and staff. reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of Applegate Education Pty Ltd. This cookbook indicates the tastes and likes of our beautiful town. The large “Cake and Slice” section surely reflects the social side of our community too! Every effort has been made to ensure that the recipes presented in this publication accurately reflect original material submitted by the contributors, or that the original source of the recipes has been acknowledged. No responsibility for copyright infringement, the contents of individual recipes, or loss or damage occasioned to any person acting, or refraining Our school has a long and rich history. After the “Great Fire Of 1872” which destroyed much of Gerringong’s from action, as a result of the material contained in this publication can be accepted by Applegate Education Pty Ltd or its then business area, the Church of England and it’s school, the local children had to travel to either Omega or employees.
[Show full text]