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.

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!

Insight

NZ Prime Minister visits Fonterra in China

As part of a state visit to China, the Prime Minister of New Zealand, Chris Hipkins, visited our Fonterra Application Centre (FAC) in Shanghai.

Insight

Why is our New Zealand butter yellow?

The yellow-orange colour of New Zealand butter is perfectly natural. A natural pigment, beta-carotene, provides this yellow colour.

Recipes

Gâteau Ardéchois

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

Insight

Dairy gets creative with new flavours and cuisines

Fonterra’s Core Dairy Category Innovation Insights Lead, Nick Hall, takes a look at the rising trend for new flavours and cuisines in markets with changing tastes and preferences.

Insight

Collaborating to grow our Chinese market

Two of our New Zealand team recently travelled to China to learn more about the UHT Cream market there, and how we can develop great new products for our customers.