Specials

South East Queensland May Bakery Specials

Check out our monthly specials!

Looking for a great deal on a bakery product? Maybe it’s the latest retail item or just a competitive price on ingredients for your food service business.

There’s something for everyone!

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News

Welcome to Truffle Season 2023

Truffle History The first mention of truffles appears in the inscriptions of the neo-Sumerians regarding their Amorite enemy’s eating habits (Third Dynasty of Ur, 20th century BC)[5] and later in writings of Theophrastus in the fourth century BC. In classical times, their origins were a mystery that challenged many; Plutarch and others thought them to be the result of lightning, warmth, and […]

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News

Truffle Grades Explained

Australian truffle season is here  and the fresh black truffles (Tuber Melanosporum). Choose the truffles right for your particular application.: Extra Grade Large: Tuber melanosporum, ripe and with good aroma. With a well-rounded shape which may include ripples in it appearance, all parts of the skin are easy to see. With a nick to show the […]

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Recipes

Traditional Hot Cross Buns

Ingredients Ingredients – Easter Cross Method 1. Add all ingredients minus the fruit and mix with spiral mixers – slow: 2 minutes, fast: 7.5-8.5 minutes. Cake mixers – 1st speed: 15 – 18 minutes 2. Add fruit in the last minute of mixing. Ensure that fruit is evenly distributed through dough. Finished Dough Temperature: 28 […]

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Recipes

Sour Dough Hot Cross Buns

An Easter tradition with all the same delicious flavours and textures with a slightly tangy twist. Ingredients 10kg Flour100g Mixed Spice40g Melange220g Dry Instant Yeast100g Improver200g Salt1kg Sugar400ml Saftem Oil3kg Sultanas1.5kg Currants5.5Ltr Water (Approximately)2% S400 Devitalized Rye Sourdough Method Original Recipe: Lesaffre

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Recipes

Brioche Hot Cross Bun

LESAFFRE Brioche mix is designed to make it easier to create the perfect brioche- with a rich golden crust and a soft, buttery, almost cake like crumb. It streamlines the preparation process so you can be creative with your own shapes and flavour variations to attract the attention of the growing number of brioche lovers […]

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Recipes

Baked Camembert Pithivier

This simple, yet drool-worthy recipe is the perfectdish for whipping up when unexpected guestsarrive. Ooey, gooey camembertcheese is enveloped in flaky butter puff pastry tocreate a beautiful French-inspired dish you canserve with a simple salad and fresh baguette. Serves: 4Prep/Cook Time: 1 hour Ingredients • 1 (375g packet) Carême All Butter Puff Pastry, defrosted• 200g […]

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Recipes

Smoked Salmon Sausage Rolls

These zingy, tangy sausage rolls are packed full of delicious smoked salmon,creamy goat’s curd, cream cheese, lemon and herbs, all wrapped up inour nutty, flaky spelt puff pastry. They’re a decadent replacement for thetraditional smoked salmon entrée plate on Christmas Day, and the deliciousCrème Fraiche dipping sauce really makes these little babies sing! Makes: 24-28Prep/Cook […]

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Recipes

Caramelised Onion Tartlets

These tartlets pack a whole lot of flavour into a delicious littlepackage! Our tangy sour cream shortcrust pastry is a perfect base forthe slow-cooked caramelised onion, thyme and creamy soft cheesetopping your family and friends will scrabble to get their hands on. Serves: 18Prep/Cook Time: 1 hour 10mins Ingredients • 1 (445g packet) Carême Sour […]

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Specials

Far North Qld May Bakery Specials

Check out our monthly specials!

Looking for a great deal on a bakery product? Maybe it’s the latest retail item or just a competitive price on ingredients for your food service business.

There’s something for everyone!

Read More
Recipes

Traditional Beef Wellington

Traditional Beef Wellington is the ultimateindulgence. The perfectly cooked beef tenderloinis smothered in mustard, earthy mushroomduxelles and salty prosciutto, and encased in abeautiful lattice blanket of flaky puff pastry. Don’tbe daunted by this recipe – all the elements canbe made ahead of time and assembled just beforecooking, making you look like a Masterchef andimpressing your […]

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Recipes

PUFF PASTRY CHRISTMAS TREE

There’s no better way to start a Christmas gathering byserving up some true Christmas spirit. This show-stoppingsavoury Christmas tree combines basil pesto, parmesan andfire-roasted capsicum inside a buttery, flaky puff pastry casethat not only looks stunning, but tastes amazing as well! Serves: 8Prep/Cook Time: 1 hour + Chilling time. Ingredients • 2 (435g packets) Carême […]

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Recipes

TANGELO & WHITE CHOCOLATE ESQUIMO PIE

Recipe for approx. 12 Eskimo Pies Tangelo Sorbet Ingredients Ravifruit Tangelo Puree 1kg Sugar 310g Glucose 100g Fiber (optional) 25g Water 260g Sorbet Stabilizer 6g Method Heat the water to 30°C. Add the glucose, the fiber and ¾ of the sugar. Mix the stabilizer with ¼ of the sugar, and add the mixture when it […]

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Recipes

PEACH AND RASPBERRY BOMBOLONI

Recipe for approx. 24 Doughnuts Doughnut Dough Ingredients INITIAL DOUGH: Gruau Flour 240g Milk 140ml Fresh Yeast 24g Neutral Honey 20g FINAL DOUGH: All the pre-ferment Gruau Flour 280g Milk 100ml Sugar 80g Egg Yolks 120g Softened Butter 80g 2 Pinches of Salt Scraped Vanilla Pod x1 Method In a food processor, mix the flour, […]

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Recipes

BLACKCURRANT AND SELIM PEPPER PAVLOVA

Recipe for 24 Servings French Meringue Ingredients Egg Whites 120g Sugar 120g Icing Sugar 120g Method Whip the egg whites with the caster sugar until stiff peaks form. Sift in the icing sugar and mix with a spatula. Pipe the meringue with a Yule log nozzle on Ø 5 domes. Cook at 80°C for 1 […]

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Recipes

MO’XITO WITH TABASCO AND MOJITO

Recipe for 10 Servings Mango Sponge Ingredients Ravifruit Mango Puree 500g Castor Sugar 200g Egg White Powder 40g Pasteurised Egg Yolks 65g Cooled Melted Butter 100g Ground Almonds 175g Flour 175g Baking Powder 4g Original Tabasco 7g Method Using an electric mixer, whisk the RAVIFRUIT mango purée, Tabasco, egg white powder and sugar. Add the […]

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Recipes

ALL ABOUT PEACH

Recipe for 10 Tartlets Tartlet Dough Ingredients (Vegan) Butter 100g Icing Sugar 60g Flour 220g Starch 10g Salt 1.5g Ruby Peach Puree 20g Natural Red Colouring – as needed Water 20ml Method Soften the butter, add the icing sugar followed by the dry ingredients, last the water. Once obtained a smooth dough, roll out in […]

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Recipes

MELON & BASIL TARTLET

Recipe for 10 Tartlets Tartlet Dough Ingredients Butter 100g Icing Sugar 60g Flour 220g Starch 10g Salt 1.5g Water 20ml Method Soften the butter, add the icing sugar followed by the dry ingredients, last the water. Once obtained a smooth dough, roll out in between two plastic sheets on 2.5cm height. Freeze. Cut bands of […]

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Recipes

BANANA & CARAMEL TARTLET

Recipe for 10 Tartlets Tartlet Dough Ingredients Butter 100g Icing Sugar 60g Flour 220g Starch 10g Salt 1.5g Water 20ml Method Soften the butter, add the icing sugar followed by the dry ingredients,last the water. Once obtained a smooth dough, roll out in between two plastic sheets on 2.5cm height. Freeze.Cut bands of 2cm and […]

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Recipes

CHERRY BLOSSOM TEA & RED BERRY TART

Recipe for 4x Ø 20 Tins Almond Sweet Pastry Ingredients Butter 182g Icing Sugar 137g Salt 3g Ground Almonds 46g Eggs 76g T65 Flour 91g T65 Flour 228g Starch 38g Method Create an initial mixture with the softened butter, fine salt, icing sugar, ground almonds, eggs and the 91g of flour. Be careful not to […]

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Recipes

STRAWBERRY TART

Recipe for 1x Ø 18cm Ring Shortcrust Pastry Ingredients Flour 125g Butter 65g Sugar or Icing Sugar 50g Eggs 25g Pinch of Salt 1g Ground Almonds 10g Method Mix all the dry ingredients. Add the eggs. Beat lightly and finish by kneading by hand. Roll out between two sheets of baking paper and refrigerate. Line […]

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Recipes

RASPBERRY AND KEY LIME SUMMER OPERA CAKE

Recipe for 1 – 56×36 Square Ring Raspberry Confit Ingredients Ravifruit Raspberry Puree 225g Ravifruit Blueberry Puree 115g Ravifruit IQF Raspberry Crumbs 115g Sugar 65g Pectin NH 8g Lemon Juice 7ml 200 Bloom Gelatine Powder 2g Ravifruit Blueberry Puree 20g Method Rehydrate the gelatine with the 20g of blueberry purée. Heat the purées and RAVIFRUIT […]

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Recipes

LYCHEE, HIBISCUS & STRAWBERRY LOTUS SLAB CAKE

Strawberry Sponge Ingredients Ravifruit Strawberry Puree 400g Egg Whites 200g Dried Egg White Powder 10g Sugar 100g Flour 260g Baking Powder 8g Method Whip up the RAVIFRUIT strawberry purée, egg whites, egg white powder and sugar till a strong meringue. Mix in the flour and baking powder. Spread out on a 60×40 baking mat. Bake […]

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Recipes

KALAMANSI & LOTUS SLAB CAKE

Crispy Lotus Layer Ingredients Crushed Lotus Cookies 300g Milk Chocolate Power 41 250g Olive Oil 10ml Method Melt the chocolate and mix all ingredients together. Spread out on 4 mm. Add one layer of sponge. Kalamansi Sponge Ingredients Ravifruit Kalamansi Puree 400g Egg Whites 200g Dried Egg White Powder 10g Sugar 100g Flour 260g Baking […]

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