This version of a Pavlova uses a crip meringue base instead of the more traditional marshmallowy meringue.

An interesting spin on the classic cauliflower cheese – with a roasted head of cauliflower sitting in a delicious bed of cheesy goodness

Ricotta Gnocchi, wild mushrooms & garlic pangratatto by Chef Todd Thorburn

Freshly made Prawn Bisque served with Tagliatelle, tomatoes, asparagus, prawns and scallops.

Thin Crust Pizza with Roasted Pumpkin Puree, Pistachio, Pickled Red Onions, Preserved Lemon Wedges, Goat Cheese and Anchor Extra Stretch+ Mozzarella. By Chef David Warren - Global Advisory Chef

Brioche Feuillete with Raspberry Jam and topped with Raspberry Crème Diplomat made with our Anchor Chef’s Classic Whipping Cream.

A classic Korean rice cake dish with a cheesy mozzarella topping.

Reimagine a classic fried rice by serving it over a rich mozzarella sauce base.

Light Hojicha Chiffon, Honey Machiatto.

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

Deep-fried Haianese Chicken Arancini Rice Balls with a creamy mozzarella centre.

A yummy chocolate mousse made with Anchor Whipping Cream.