Roasted pumpkin, feta and shallots with cheddar cheese with a light creamy custard in our spelt flour short pastry.

Free range Borrowdale shredded ham with shallots, cheddar cheese with a light creamy custard in our spelt flour short pastry.

Hot smoked salmon and ricotta with shallots, cheddar cheese and dill with a light creamy custard in our spelt flour short pastry.

Chunky Cape Grim beef slow cooked and mixed with onion, celery, garlic, thyme, black pepper and button mushrooms in our own beef stock in our spelt flour short pastry with a spelt flour puff pastry top.

Cape Grim beef mince with onion, fresh thyme, garlic and tomato paste cooked in our own free range chicken stock in our spelt flour short pastry with a spelt flour puff pastry top.

Cape Grim beef mince with onion, fresh thyme, garlic and tomato paste cooked in our own free range chicken stock, topped with an aged cheddar cheese sauce and Westmont pickled Jalapenos in our spelt flour short pastry with a spelt flour puff pastry top.

Poached whole Hazeldenes Free Range chicken mixed with a sauce made from the poaching liquor, sauteed leeks, celery and onion, fresh parsley and wholegrain mustard for a hit of acidity in our spelt flour short pastry with a spelt flour puff pastry top.

Poached, diced ling in a sauce made from the poaching liquor, with white wine, onion, celery, peas and dill in our spelt flour short pastry base topped with a buttery potato puree.

Sovereign lamb mince, white wine and rosemary with carrots, onion, celery, peas and Worcestershire sauce, in our spelt flour short pastry base topped with buttery potato puree.

Red capsicum with tomato, Australian blue lentils and our own harissa spice blend finished with roasted butternut pumpkin and coriander in our deodorised coconut oil based short pastry.

Three types of mushrooms and lentils in a traditional style bolognese sauce with our own cashew cheese sauce in a deodorised coconut oil based short pastry.

Borrowdale free range pork with celery and onion, fennel seeds and fresh parsley, rolled in our spelt flour puff pastry.

Cape Grim beef mince loaded with fresh grated carrot, onion, chopped parsley and a dollop of tomato paste.

Sovereign lamb mince with roasted garlic cloves smashed through with grated carrot, onion, rosemary in our spelt flour puff pastry.

A mix of kale and spinach with feta, ricotta, parmesan, onion, lemon, and fresh parsley, rolled in spelt flour puff pastry.

Red capsicum with tomato, Australian blue lentils and our own harissa spice blend finished with roasted butternut pumpkin and coriander in our deodorised coconut oil based short pastry.

Sovereign lamb mince, white wine and rosemary with carrots, onion, celery, peas and Worcestershire sauce, in our spelt flour short pastry base topped with buttery potato puree.

Poached, diced ling in a sauce made from the poaching liquor, with white wine, onion, celery, peas and dill in our spelt flour short pastry base topped with a buttery potato puree.

Poached whole Hazeldenes Free Range chicken mixed with a sauce made from the poaching liquor, sauteed leeks, celery and onion, fresh parsley and wholegrain mustard for a hit of acidity in our spelt flour short pastry with a spelt flour puff pastry top.

Cape Grim beef mince with onion, fresh thyme, garlic and tomato paste cooked in our own free range chicken stock, topped with an aged cheddar cheese sauce and Westmont pickled Jalapenos in our spelt flour short pastry with a spelt flour puff pastry top.

Cape Grim beef mince with onion, fresh thyme, garlic and tomato paste cooked in our own free range chicken stock in our spelt flour short pastry with a spelt flour puff pastry top.

Chunky Cape Grim beef slow cooked and mixed with onion, celery, garlic, thyme, black pepper and button mushrooms in our own beef stock in our spelt flour short pastry with a spelt flour puff pastry top.

Three types of mushrooms and lentils in a traditional style bolognese sauce with our own cashew cheese sauce in a deodorised coconut oil based short pastry.

Roasted pumpkin, feta and shallots with cheddar cheese with a light creamy custard in our spelt flour short pastry.

Hot smoked salmon and ricotta with shallots, cheddar cheese and dill with a light creamy custard in our spelt flour short pastry.

Free range Borrowdale shredded ham with shallots, cheddar cheese with a light creamy custard in our spelt flour short pastry.

We hand make our apple pies with the perennial favourite, the Granny Smith. With enough acidity and firmness to hold up to the bake, it’s sweetened with rice malt syrup and spiced with aromatic cinnamon wrapped up in our sour cream spelt pie crust.

Sour cherries are sweetened with rice malt syrup and cinnamon then wrapped up in our sour cream spelt pie crust..

Classic banana bread made with rapadura sugar for its intense caramel flavour means our banana bread is a notch above others. Available by the slice (in the shop) or buy the loaf.

Our lemon cake is citrusy, slightly tart from the yoghurt and moist from the almond meal. We drizzle it with lemon syrup and top it with our deliciously light and tangy lemon curd. 

Our hand-made, delicately chai-spiced carrot cake, is finished with lashings of zesty lemon cream cheese icing and toasted pepita, sunflower and poppy seeds

Rich, moist and super chocolatey, with hazelnut meal added for some bite, and topped with 70% chocolate nutella ganache, this one is not for the faint hearted!

The classic, oranges and lemons zested give this cake a delicious "marmaladey" quality, topped with oranges glazed with in cinnamon and star anise syrup and topped with roasted flaked almonds.

Just write in the notes section on checkout exactly what you would like the message to say and we will write it on a chocolate plaque and place on the cake for you!

Made with South Australian pistachios and freeze dried raspberries this is a delicate little number for the refined palette! Tender crumb, moist and nutty, cut through with a raspberry tang and topped with sweet pistachio glaze. Perfect for afternoon tea.

Chunky Cape Grim beef slow cooked and mixed with onion, celery, garlic, thyme, black pepper and button mushrooms in our own beef stock in our spelt flour short pastry with a spelt flour puff pastry top.

Cape Grim beef mince with onion, fresh thyme, garlic and tomato paste cooked in our own free range chicken stock in our spelt flour short pastry with a spelt flour puff pastry top.

Cape Grim beef mince with onion, fresh thyme, garlic and tomato paste cooked in our own free range chicken stock, topped with an aged cheddar cheese sauce and Westmont pickled Jalapenos in our spelt flour short pastry with a spelt flour puff pastry top.

Poached whole Hazeldenes Free Range chicken mixed with a sauce made from the poaching liquor, sauteed leeks, celery and onion, fresh parsley and wholegrain mustard for a hit of acidity in our spelt flour short pastry with a spelt flour puff pastry top.

Sovereign lamb mince, white wine and rosemary with carrots, onion, celery, peas and Worcestershire sauce, in our spelt flour short pastry base topped with buttery potato puree.

Poached, diced ling in a sauce made from the poaching liquor, with white wine, onion, celery, peas and dill in our spelt flour short pastry base topped with a buttery potato puree.

Three types of mushrooms and lentils in a traditional style bolognese sauce with our own cashew cheese sauce in a deodorised coconut oil based short pastry.

Red capsicum with tomato, Australian blue lentils and our own harissa spice blend finished with roasted butternut pumpkin and coriander in our deodorised coconut oil based short pastry.

Roasted pumpkin, feta and shallots with cheddar cheese with a light creamy custard in our spelt flour short pastry.

Free range Borrowdale shredded ham with shallots, cheddar cheese with a light creamy custard in our spelt flour short pastry.

Hot smoked salmon and ricotta with shallots, cheddar cheese and dill with a light creamy custard in our spelt flour short pastry.

Cape Grim beef mince loaded with fresh grated carrot, onion, chopped parsley and a dollop of tomato paste.

Borrowdale free range pork with celery and onion, fennel seeds and fresh parsley, rolled in our spelt flour puff pastry.

Sovereign lamb mince with roasted garlic cloves smashed through with grated carrot, onion, rosemary in our spelt flour puff pastry.

A mix of kale and spinach with feta, ricotta, parmesan, onion, lemon, and fresh parsley, rolled in spelt flour puff pastry.