4-COURSE PRIX FIXE MENU $39 Per Guest

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4-COURSE PRIX FIXE MENU $39 per guest FIRST COURSE SMOKED TOMATO SOUP arancini with red leicester cheese, olive oil and chives SECOND COURSE BEET + BUFFALO MOZZARELLA lightly pickled roasted beets, poached pear, spiced pecans belgian endive and raspberry vinaigrette BC ASPARAGUS TART lemon sabayon, egg yolk jam, aged balsamic vinegar and hazelnuts HIRAMASA CRUDO ($5 supplement) thinly sliced yellowtail, aji amarillo leche de tigre with cilantro and jalapeno prosciutto san daniele, compressed apple and celery QUEBEC FOIE GRAS PARFAIT ($7 supplement) toasted house baked brioche, almond crunch, saffron and blood orange marmalade, ruby port gel and candied orange zest WILD BC ALBACORE TUNA TATAKI lightly seared and sliced, served on ice with daikon radish, shiso and ponzu pearls BC OYSTERS FOUR WAYS fresh shucked oysters with thai salsa, raspberry mignonette bloody mary + pickled celery, creme fraiche and trout caviar MAIN COURSE ALBERTA BEEF TENDERLOIN STEAK 7oz ($20 supplement) potato roesti, charred broccolini, sauteed mushroom, puffed wild rice balsamic glazed cipollini onion, port and red wine sauce YARROW MEADOWS DUCK BREAST citrus + soya glazed, korean scallion pancake, baby bok choy lotus chips, pea greens, sesame and soy vinaigrette HOUSE MADE FUSILLI ‘PUTTANESCA’ pomodoro sauce, calabrian chili, capers, kalamata olives, arugula garlic chips + parsley crumb and grana padano LINE CAUGHT BC HALIBUT roasted garlic + lemon crust, local spring vegetable medley, pea puree, almond cream and fresh herbs MISO MARINATED BC SABLEFISH ($10 supplement) shiitake mushrooms, hakurai turnip + warm dashi broth, sesame and chili gai lan, radish sprouts DESSERT SIGNATURE HARMONY RIDGE BLACK FOREST GATEAU dark + white chocolate mousse with flourless chocolate cake, brandied cherries + chantilly cream FIRST OF THE SEASON RHUBARB vanilla cheesecake with toasted almond crust, poached rhubarb + fresh strawberries VALRHONA CHOCOLATE FONDANT warm centered cake with salted caramel ice cream chocolate wafer + semi sweet chocolate sauce SELECTION OF PETIT FOURS macaron, pate de fruit, handmade chocolate, shortbread + marshmallow.

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Brochure (PDF)
Based in the heart of West Yorkshire, we are We provide a consistent and dependable an independent, family run business who service supported by a team of talented and started life in 1985 in the renowned Salts Mill. committed bakers, a knowledgeable and friendly office team and a dedicated team of We specialise in baking a range of high quality delivery drivers. All of them are committed to handmade desserts, which we supply to the providing you with the best possible service. food service industry. So if you want to take the pressure off your We hold the SALSA food safety management kitchen, choose from a range of over 130 accreditation, and continue to be recognised tried and tested products and put award by our industry peers. Our latest award winning desserts on your menu, then we have singled us out as the Northern Craft Bakery of something for you. the year in the 2018 Baking Industry Awards. And excitingly, we have plans in place We work with a great sense of purpose; to extend our production and storage our mission statement is simply to exceed capabilities. Watch this space for news of expectations for both our customers and exciting new additions to the range. our team. Just think of us as your pastry chef at the We deliver direct throughout the north of end of the phone. England in our fleet of temperature controlled vehicles, and work with trusted logistics Just Desserts companies for deliveries further afield. Tempting Taste Buds since 1985 2 As well as receiving the 2018 Baking Industry Award for best Northern Craft Bakery,
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Whitsunday Foodservice - Wholesale Price List
WHITSUNDAY FOODSERVICE - WHOLESALE PRICE LIST TABLE OF CONTENTS ****M CreatedCONTENTS by SA update 5 ****O OTHER CHARGES 5 ANTI Antipasto 5 ASIAN Asian Ingredients 6 ASIAS Asian Sauces 8 BAIT Bait 9 BAKER Bakery 9 BAKRD Bakery Dry 10 BEV Beverage 12 BEVCA Beverage Carbonated 12 BISC Biscuits 13 BISCS Biscuits Savoury 14 BISFR Biscuits RTB Frozen 14 BRFRE Bread 15 BRFRO Breads Frozen 16 BRFRS Breads Frz Specialty 17 BRFRT Bread Frzn Tortillas 17 BUTTE Butter Margarine 17 CAKES Cakes 17 CAKFI Cakes Fresh - Indv 17 CAKFW Cakes Fresh - Whole 18 CAKMU Cakes - Muffins Frz 18 CAKPC Cakes - Portions Frz 18 CAKSC Cakes - Cookies Frz 19 CAKTR Cakes - Trays Frz 19 CAKWH Cakes - Whole Frz 19 CANFR Canned Fruit 20 CANTO Canned Tomatoes 21 CER Cereal - Foodservice 21 CERPC Cereal - Portions 21 CHBLU Cheese Blue 22 CHCRE Cream Cheese 22 CHEWR Cheese Washed Rind 22 CHFOO Cheddar Foodservice 22 CHFRE Cheese 22 CHMOZ Mozzarella/Pizza Ch 23 CHPAR Cheese Parmesan 23 CHPOR Cheese Portion 23 CHSPE Cheddar Specialty 23 CHSWI Swiss Cheese 23 CHWMO Cheese White Mould 24 CHZIP Chips 24 CINGR Canned Ingredients 24 CIVEG Canned Ingred Vege 25 CKRTC Chickn Heat & Serve 25 CLEAN Cleaning Products 26 COFCO Coffee/Cocktail Syrp 26 COFFE Coffee Miscellaneous 27 COFFL Coffee Lavazza 27 COFFV Coffee Vittoria 28 CONDI Condiments 28 CONF Confectionary Bars 29 CONFM Confectionary Misc 29 CONV Potato Chips & Nuts 30 COOKC Cooking Chocolate 30 CRCHE Cream Cheese 31 CREAM Cream 31 CUSTD Custard 31 DIPS Dips 31 EGGS Eggs 32 FF/FR Finger Food Frozen 32 FFCHI Frozen Chicken 33
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Madeira Cake Inch (1–1.5 Cm) Thick
HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
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Getting to Know the Gateau by Kate Sammer
Getting to Know the Gateau by Kate Sammer Kate Sammer: It’s a common misconception that German chocolate cake is, well, German. In fact, the recipe is named after its inventor, Samuel German, who was an American baker that first developed it back in 1852. The story I’m going to tell you today, however, is about a real German cake — the Black Forest gateau or Schwarzwälder Kirschtorte. In case you haven’t had the pleasure of trying a slice, let me break it down for you. Picture a triple- tier chocolate sponge cake saturated in cherry Schnapps; sandwiched between each layer is a cherry filling that’s also infused with alcohol. The cake’s surface is completely frosted with a boozy whipped cream, and its sides are decorated with a layer of chocolate bark. To add a final touch, the top is trimmed with a ring of cherries. It’s a tasty cake, which is why it has garnered international praises as one of Germany’s most famous exports. Although it’s not certain who first wrote the recipe, the cake has been fully embraced by the Black Forest community as an essential part of their cultural identity. But what is it about this confectionary classic that specifically makes it a Black Forest cake? That’s what I was hoping to find out. ❡ Kate Sammer: Schwarzwald, or the Black Forest, is a mountainous region in the southwesternmost corner of Germany. It belongs to the German State of Baden-Württemberg and shares its borders with Switzerland and France. It’s because of this proximity to France that English references to the Black Forest dessert often use the terms ‘cake’ and ‘gateau’ interchangeably.
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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.
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Desserts by Urban Foodservice 04 Cakes Your Guide to 08 Cheesecakes 16 Hot Puddings
YOUR GUIDE TO DESSERTS BY URBAN FOODSERVICE 04 CAKES YOUR GUIDE TO 08 CHEESECAKES 16 HOT PUDDINGS 22 CENTRE OF PLATE DESSERTS 28 GATEUAX BY URBAN FOODSERVICE 32 PIES & TARTS 40 ROULADES & PROFITEROLES Desserts are a fantastic way of ending 43 MINI DESSERTS a meal on a high and can be a real talking point. Desserts provide the 46 PANCAKES & WAFFLES opportunity to experiment with new 48 GLUTEN-FREE flavour combinations as well as offering 50 VEGAN traditional, well-loved classics. 52 ALCOHOL INFUSED Our desserts guide is here to help you choose 54 AMERICAN INSPIRED a dessert that is right for your business and will help your menu stand out. Whether you’re 56 CHOCOLATE looking for hot puddings, cold puddings, pre- cut, whole or even individual, we’re sure to 58 FRUIT have something to suit. Just looking for a little 60 SUNDAES inspiration? Then check out the last section where we look into what trends and future 62 SCRATCH COOK flavours are impacting the desserts category. 64 MINI DESSERTS 66 TAKEAWAY DESSERTS 68 NOSTALGIC 70 FUTURE FLAVOURS urbanfoodservice.co.uk | [email protected] | 0370 727 0707 G F British Gluten Vegetarian Vegan free 8 6 2 3 Classic Cakes Everyday Favourites Belgian Chocolate Cake (Pre-cut) 8 19134 • 1x14ptn • Frozen Everyday Favourites Chocolate 7 Filled Sponge Cake (Pre-cut) 4 5 A round chocolate sponge cake filled with chocolate flavour mousse and finished with a sprinkling of sweet dusting 9 06478 • 1x18ptn • Frozen Everyday Favourites Passion Cake (Pre-cut) Two moist carrot and pineapple sponges 1 filled
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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.
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By Merrie England a Selection for Autumn, Winter and Christmas Delicious Handmade Cakes to Cakes by Merrie England
by Merrie England A selection for Autumn, Winter and Christmas Delicious handmade cakes to Cakes by Merrie England We’ve chosen a new selection of our homemade Cakes and Treats for Autumn and Winter, plus our Christmas favourites, perfect for festive entertaining. Carrot Cake Two layers of spiced carrot, coconut and fruit sponge covered and layered with an orange buttercream and finished with toasted pecans. £15 www.merrie-england.com | [email protected] To order call 01484 642820 Autumn Treat Bakewell Tart Choose from traditional frangipan sponge topped with flaked almonds or icing and glacier cherries. Or for something different try our chocolate orange bakewell or raspberry and flaked almond bakewell. 6 portions £5.70 Autumn Treat Rolo Cake Three layers of chocolate sponge, layered and covered with caramel and chocolate buttercreams and finished with a caramel drizzle and Rolos. £15 www.merrie-england.com | [email protected] To order callby 01484 Merrie 642820 England A Traditional Yorkshire Favourite Parkin Ginger spiced cake made with oatmeal and black treacle. Available from October through November. £11 Christmas Entertaining Winter Forest Cake Our take on a Black Forest Gateau. Two layers of chocolate sponge soaked in brandy, a layer of black cherry compote, layered and covered with vanilla buttercream and finished with black cherries. £15 www.merrie-england.com | [email protected] To order call 01484 642820 Christmas Entertaining Our Christmas Cakes have become a firm customer favourite. Makes a lovely addition to the Christmas table or an ideal gift. Gift wrapped on request £1 Christmas Cake A rich moist fruit cake soaked in brandy, covered in our own marzipan and royal icing.
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Speisen & Getränke
Hotels Restaurants Cafés Konditorei Catering Speisen & Getränke »Seerestaurant« Liebe Gäste, wir bereiten unsere Speisen frisch zu, daher kann es eventuell zu geringen Wartezeiten kommen – wir danken für Ihr Verständnis! Dear guests we are preparing all dishes beginning with your order – thank you very much for your patience, if you maybe have to wait a bit. Gentili ospiti, i nostri piatti vengono preparati su ordinazione: grazie per la comprensione se qualche volta c’ è da attendere un poco. Vorspeisen · Starters · Antipasti Tomate-Mozzarella, mariniert mit Basilikum-Pesto und Balsamico-Dressing, dazu Brot 9,40 € Tomatoes with mozzarella cheese, marinated with basil pesto and balsamic dressing, served with bread Mozzarella Caprese con pane Räucherlachsscheiben auf Kartoffelpuffer mit Crème fraîche an Salatgarnitur 9,90 € Smoked salmon on potato cakes with crème fraîche and salad garnish Fritelle di patate con creme fraiche e salmone affumicato su guarnizione d’insalata Suppen · Soups · Zuppe Leberspätzlesuppe 3,90 € Liver »Spätzle« (small flour dumplings) soup »Spätzle« (gnocchetti di farina) di fegato in brodo Terrine hausgemachte Kartoffelsuppe mit Würstl(2,3,5) und Speck(2,3,5) 7,40 € Tureen of homemade potato soup with sausages and bacon Minestra di patate con salsicce e pancetta Vegetarische- & Nudelgerichte Vegetarian & Noodle dishes · Vegetariano & Pasta Spaghetti Bolognese mit Parmesan 8,40 € Spaghetti Bolognese with Parmesan cheese Spaghetti alla Bolognese con parmigiano Allgäuer Käsespätzle mit Röstzwiebeln 8,40 € Cheese »Spätzle«
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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.
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Black Forest Gateau Cake
Black Forest Gateau Cake Makes 400g (14 oz) Ingredients: Butter - 125g (4½ oz), softened Icing sugar - 250g (9 oz), sifted Vanilla extract - a few drops Milk - 1-2 tbsp Directions: 1. Plain chocolate - 30g (1 oz), melted 2. Beat together the butter until soft, then cream in the sugar gradually. 3. Add the vanilla and melted chocolate and sufficient milk to give a fairly firm spreading consistency. Chocolate Fudge Cake Ingredients: 1 (18.5 ounce) package chocolate cake mix 1/4 cup butter 2 cups white sugar 6 tablespoons unsweetened cocoa powder 1 cup heavy whipping cream 1 tablespoon vanilla extract 1/4 cup chopped walnuts Directions: 1. Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce. 2. For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream. Staffordshire Fruit Cake Makes one 20 cm (8 inch) cake Ingredients: Butter -175g (6 oz) Caster sugar - 175g (6 oz) Eggs - 4 Plain flour - 225g (8 oz) Ground mace - ½ teaspoon Baking powder - ½ teaspoon Black treacle - 50g (2 oz) Ground almonds - 50g (2 oz) Currants - 225g (8 oz) Glacé cherries - 50g (2 oz), quartered Mixed peel - 50g (2 oz), chopped Brandy - 1 tablespoon Lemon juice - 2 teaspoons Directions: 1. Set the oven to 180 ºC / 350 ºF / Gas 4.
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Just-Desserts-Price-List-Dec2010
CAKES & GATEAUX $48 10” Diameter 12 - 18 portions Cappuccino Torte Passionfruit & Orange Meringue Cake Moist chocolate cake with layers of coffee butter-cream Delicious light passionfruit mousse between layers of icing, finished in a decadent chocolate ganache. vanilla sponge. Finished with glazed Italian meringue and Ginger Kiss Cake drizzled with passionfruit. A modern twist on an old favourite. Moist ginger cake with Dark Chocolate & Strawberry Torte* layers of creamy ginger butter-cream. A moist rich chocolate cake layered with strawberries and Spicy Carrot Cake* chocolate ganache. Finished with a decadent chocolate Spicy moist cake, filled with walnuts and covered in a ganache icing. velvety lemon cream cheese icing. Raspberry & Hazelnut Meringue Cake (Gluten Free) White chocolate and raspberry mousse sandwiched Chocolate Brandy Gateau* between layers of light hazelnut meringue. Finished with Smooth dark chocolate and brandy mousse, between fresh cream, toasted hazelnuts and white chocolate flakes. layers of moist chocolate cake. Covered with chocolate Citrus & Almond Cake (Gluten Free) cream & chocolate flakes. A combination of lemon, orange and almonds, smothered Triple Chocolate Mousse Cake in a tangy citrus cream cheese icing. Indulge yourself with our deliciously decadent dark Layered Banana Chocolate Cake* chocolate, milk chocolate and white chocolate layered Moist banana cake smothered in chocolate ganache icing. mousse cake. Topped with chocolate flakes. Chocolate & Raspberry Torte* Tiramisu Cake Moist raspberry drenched chocolate cake layered with A rich velvety smooth mascapone layered with coffee chocolate ganache and raspberries. soaked chocolate cake. Baileys, White Chocolate & Black Cherry Gateau* Zesty Lemon Cake* White chocolate and Baileys liqueur mousse with cherries Moist lemon cake with layers of citrus butter cream icing - between layers of moist chocolate cake.
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