Vegetarian. Black olives, tasty feta, red peppers and red onions on a bed of romaine and spring mix.

Vegetarian. Vine-ripe tomatoes, carrot, cucumber, lettuce, walnuts, cranberries and dressing.

Vegetarian. A light and refreshing mix of vine-ripe tomatoes, shredded carrot, red onion, cucumbers and dressing on a bed of romaine and spring mix.

Vegetarian, bakery original. Roasted eggplant, zucchini and red bell peppers topped with provolone and a red-pepper vinaigrette. Served hot, it's not just the tree huggers that love this one. Goes great on 9-grain.

Bakery original. From the tropical 'top end' comes a queensland favorite of basil and oregano seasoned sliced roast chicken breast, Swiss cheese, luscious avocado, vineripe tomatoes and green leaf lettuce. We suggest a 9-grain.

Bakery original. By crikey, this one's a little beauty! freshly roasted chicken breast seasoned with basil and oregano, Swiss cheese, vine-ripe tomatoes, mayo, green leaf lettuce and spicy mustard. Try it on our sesame seed bread.

Bakery original. Sink your teeth into this! succulent homemade tuna salad, Swiss cheese, fresh green leaf lettuce and tomatoes with our own unique caesar dressing makes this 'sanga' an absolute 'hole in one'. We suggest 9-grain for this whitepointer

Like in all of our beef pies we use only select USDA sirloin beef, cooked in a specially seasoned gravy and baked in our aussie home-made crust with a flaky pastry top.

Roasted chicken breast and peas, corn, carrots and beans, cooked in a chicken broth gravy and encased in our home-made crust.

Bakery originals. Ironically named after the armor wearing bushranger, this 'exposed' sirloin steak and gravy pie is topped with a fresh cracked egg, bacon and cheddar.

A traditional aussie favourite. Select sirloin steak cooked in specially seasoned gravy, baked in our home-made crust and topped with creamy mash potato.

The 'josh' as we call it is the curry pie's lamb cousin. Aussie lamb, potatoes, peas, carrots and corn in an Indian style curry, covered in our flaky pastry.

Bakery originals. Chunks of USDA sirloin steak marinated in burgundy wine make for a sophisticated take on our classic aussie meat pie.

Bakery originals. 1 for the good ol' boys, this pie has its own unique shape. Chicken breast mixed with special Barbeque sauce, baked in a triangle of our famous flaky pastry.

Bakery originals. Pepperjack and parmesan cheese and our special sauce surrounds succulent diced chicken breast, all wrapped up in a flaky pastry pillow.

Australia's multiculturalism has inspired us for this one. Chicken breast with peas, carrots, corn and green beans in a tasty curry gravy, baked in our signature crust.

Bakery original.

Bakery original.

Bakery original.

Bakery original.

Our pommy pork pie (aussies refer to the english as poms) is a mix of minced pork and bacon with a dash of thyme and other seasonings in our short crust pastry.

Vegetarian. It's greek name, 'spanacopita' was just too hard for the average aussie to pronounce. A scrumptious combination of spinach, feta and onion in a flaky aussie pastry.

This 1 comes with the handle and meat. USDA sirloin beef, potatoes, carrots, onions, peas, corn and seasoning, baked in our flaky pastry crust.

Vegetarian. A traditional combination of potatoes, carrots, onions, peas and corn with just the right amount of our special seasoning encased in our flaky aussie pastry crust.

Golden raisins and currants with a touch of sugar, cinnamon, nutmeg and a drop of sherry for luck all in a shortbread crus.

As light and as delicate as the russian ballet dancer it's named after, the 'pav' is a meringue topped with fresh cream, strawberries and kiwi fruit. Stolen by new zealand, it's considered australia's national dessert.

An old outback recipe from down under, this chocolate lovers dream could be called an echidna slice. Rich chocolate fudge combined with crunchy vanilla cookie pieces, give this slice its distinctive look.

Since WWI aussie mothers have sent these sweet yet wholesome, crunchy oatmeal cookies, or biscuits as we call them, to their sons and daughters fighting overseas. The most fair-dinkum oatmeal cookie you'll ever eat.

This all- time aussie favorite is the invention of a chef to an early queensland governor, lord lamington. When asked to feed unexpected guests, the chef covered light sponge cake with chocolate and fine coconut. Great with a cup of tea or coffee.

Bakery original. Australia's oldest chocolate bar is so loved by our nation that we've created a slice to match its famous taste. Whole maraschino cherries, condensed milk and coconut on a shortbread crust and topped with chocolate.

The typical aussie version of a French mille-feuille. Hand-made vanilla custard sandwiched between 2 sheets of our flakey pastry and covered with vanilla icing.