Recipes

Heirloom Tomato Salad

A refreshing salad of heirloom tomatoes, basil pesto cream cheese, tomato foam, and parmesan wafers.

Recipes

Rabbit Ragout

Home made tagliatelle tossed with ragout of rabbit, with anchovy and chanterelle mushrooms in light pommery mustard cream scented with orange.

Recipes

Joaquim Cake

Singapore Orchid Tea Mousse, Coconut Cream, Tropical Fruits Potpourri, Coconut Dacquoise.

Recipes

Pain Suisse

Flaky croissant with Chocolate Flavoured Hazelnut Pralines.

Recipes

Banana Custard Tart

Try out this delicious Banana Custard Tart in your bakery - made with delicious Anchor milk, cream and butter.

Insight

CIIE 2023

Fonterra promotes dairy nutrition and sustainability at CIIE.

Recipes

Sora Dessert

Black Sesame ‘French Toast’, Black Sesame Cream Cheese Sorbet, Lime Coulis, Cream Cheese Paste, Cream Cheese Crumble, Sesame Tuile and Lime Foam​.

Recipes

Salmon Soup

Pan roasted salmon, served in a fennel soup, complemented with fennel, zucchini, potato and pearl onion​.

Recipes

Scallops and Barley

Light, delicate, sweet and sour - this Scallop and Barley dish has the perfect balance.

Insight

New test kitchen space for Anchor Food Professionals

Check out our great new test kitchen space in our Anchor Food Professionals HQ in Auckland, New Zealand!

Recipes

Chicken Liver Parfait

Sweet, sour and savoury flavours come together with this chicken liver parfait dish with a ginger sable and salted potato tuille.

Recipes

Lamb with Pea Puree

Lamb, pea puree, crispy potato, baby leek and pearl onion, complemented with a light and creamy mushroom sauce.