Recipes
A refreshing salad of heirloom tomatoes, basil pesto cream cheese, tomato foam, and parmesan wafers.
Recipes
Home made tagliatelle tossed with ragout of rabbit, with anchovy and chanterelle mushrooms in light pommery mustard cream scented with orange.
Recipes
Singapore Orchid Tea Mousse, Coconut Cream, Tropical Fruits Potpourri, Coconut Dacquoise.
Recipes
Flaky croissant with Chocolate Flavoured Hazelnut Pralines.
Recipes
Try out this delicious Banana Custard Tart in your bakery - made with delicious Anchor milk, cream and butter.
Insight
Fonterra promotes dairy nutrition and sustainability at CIIE.
Recipes
Light, delicate, sweet and sour - this Scallop and Barley dish has the perfect balance.
Recipes
Pan roasted salmon, served in a fennel soup, complemented with fennel, zucchini, potato and pearl onion.
Recipes
Black Sesame ‘French Toast’, Black Sesame Cream Cheese Sorbet, Lime Coulis, Cream Cheese Paste, Cream Cheese Crumble, Sesame Tuile and Lime Foam.
Insight
Check out our great new test kitchen space in our Anchor Food Professionals HQ in Auckland, New Zealand!
Recipes
Sweet, sour and savoury flavours come together with this chicken liver parfait dish with a ginger sable and salted potato tuille.
Recipes
Lamb, pea puree, crispy potato, baby leek and pearl onion, complemented with a light and creamy mushroom sauce.