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

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

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

Flaky croissant with Chocolate Flavoured Hazelnut Pralines.

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

Fonterra promotes dairy nutrition and sustainability at CIIE.

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

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

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

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

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

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