Four Cheese Tortellini with Tomato Basil Sauce and Garlic Cream Foam. By Chef David Warren - Global Advisory Chef

A Korean style kimchi fired rice served with a cheesy mozzarella blanket.

Spicy fire chicken cutlets smothered in Anchor Extra Stretch+ Mozzarella Cheese.

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

Flaky croissant with Chocolate Flavoured Hazelnut Pralines.

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

Anchor Food Professionals Corporate Chef Todd Thorburn’s Confit Aoraki Salmon with Saffron Butter Poached Lobster recipe.

Chicken Parma bites are a refined version of the Australian Pub favourite Chicken ‘Parma’ Parmigiana, which consists of breaded chicken breast balls stuffed with Mozzarella and ham on a bed of Napoli sauce and topped with green her mayo and crispy prosciutto.

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

Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès​.

Roasted pork, poached fondant potato, cauliflower cheese and poached apples.

Smoked salmon paired with anchovy cream cheese butter paired with aniseed purple flower cauliflower salad.