Fonterra’s 2021 Sustainability Performance Report indicates promising headway and momentum in the right direction.

Anchor Food Professionals collects eight medals and one trophy at this year’s International Cheese and Dairy Awards.

Anchor Food Professionals have curated some of the latest trends to help deliver you some menu inspiration!

Anchor Food Professionals has taken out some top awards at the 2022 International Cheese & Dairy Awards.

At Anchor Food Professionals, our people are at the heart of our success. We are committed to supporting a diverse range of talented chefs who work hard to ensure our customers’ thrive. We are proud to celebrate our female chefs who are paving the way for future generations.

Foodservice delivery was already taking off before 2020 ... and then COVID happened. While a shock, it made many businesses pivot to find new ways of setting up fast, convenient delivery models. And that meant new ways of thinking around pricing and cost management, updated menus, websites, communicating with customers, staff management plus extra food safety and hygiene measures.

In our COVID-19 world, social distancing is the new normal for so many of us. But keeping six feet of space between each other may take some getting used to – especially in busy restaurants! Although reopening guidelines come from a number of sources and differ geographically, there are a few common themes that have been tried and tested.

Wild mushrooms, Mainland Camembert, baby spinach & hazelnut pizza.

Gochujang glazed fried chicken, braised potato, capsicum & kimchi.

Mainland Blue cheese & seared rump cap w/ mushrooms, caramelized red onion & heirloom tomatoes.

Cumin roasted Lamb, egg, chilli, potatoes, olives & huancaina sauce.

Consumers today want great tasting and quality products that are made from natural ingredients.

Consumers have always eaten with their eyes first. And now a staggering number also eat with their smartphones and social media accounts before picking up their fork.

The citizens of Naples are famously credited with inventing the pizza as we know it in 1889 in honour of the king's wife, Margherita. Today pizza is the world’s most popular food.

Cheese stuffed pizza topped w/ charred onion, parmesan, oregano & crisp prosciutto.

Turmeric roasted chicken, char-grilled courgette, roast capsicum, spinach, coriander yoghurt & crispy spiced chickpeas.

Garlic & herb cream cheese white pizza.

Last night NZ cheesemakers from around New Zealand celebrated at the annual NZ Champions of Cheese Awards, following the judging of more than 310 cheeses from 35 cheese companies.

A meal that tastes good is just as important to your customers as one that’s good for them - and butter has a deliciously unique flavour that will easily elevate your menu.

A delicious creamy soup for fall. Made with fresh mushrooms and Anchor Extra Yield Cooking Cream.

Cream is one of the most versatile ingredients your bakery or kitchen can stock – you can pour it, whip it, and add it to everything from drinks and desserts to pasta sauces and soups.

Topped with cream cheese frosting, raspberries & pistachios, this sweet treat bursts with colour and flavour.

Sticky Date Lamington with caramel mousse & spiced coconut.

Affogato is an Italian espresso based dessert, but we have used cold brew for a more complex flavour and nutty finish.

A combination of salted toffee and chocolate for a tasty cheesecake!

Pork belly & smoked cheddar croquettes.

Make Veggie Burgers an easy choice.

Give the classic Beef Burger an epic twist.

Complete an epic meal with an epic side of Crispy Potato Skins.

Mouth watering pulled pork perfection in a burger.

Butter poached prawns.

Go to Havarti Heaven with this delicious dish.

Mountains of Meatballs and flavoursome Feta - this combo is a winner.

Snapper.

Side dishes are often overlooked when chefs are creating menus, however a little effort with the humble potato and you can create a gratin side that will elevate any dish on your menu well beyond the fried chip.

Yes you read that right. Beernaise! The classic béarnaise with a modern craft beer twist. Harness the power of sour beer in place of your vinegar element.

This is a fantastic way to utilise any left-over baked croissants by simply adding value with a unique and delicious twist – how can anyone resist a buttery croissant filled with creamy baked cheesecake and toasty crumble?

A light meal of fresh seafood served with Avocado Labneh.

These unique pastry cases are a perfect solution – they do not require any blind baking as they rise during baking & collapse in the middle on cooling which gives the tart case a perfect centre to pipe a variety of different fillings into.

This is a comforting ‘old school’ recipe that I wanted to bring back & showcase with a unique twist – thoughts of my mum baking roulades for family dinners & tussling over the largest slice always brings fond memories.

This rustic fruit pie will show your customers you care enough to make from scratch. Showing that you are using fresh ingredients through the seasonality of the produce you use, highlighting delicious New Zealand fruit at their peak.

Steamed Mussels & Clams with feijoa chilli cream, beer bread & lemon kawakawa butter. A versatile dish that truly celebrates some iconic Kiwi flavours and ingredients.

Pide is a great way to elevate your pizza offering across your menu, selling as a shared dish for the table, by the slice, or mix ‘n’ match slices.

To make a simple, quick and cost-effective gnocchi I have used labneh. Simply hang your Dewinkel Natural Unsweetened Yoghurt overnight and use this as a substitute for ricotta with a point of difference and a little wow factor.

Everybody loves a modern classic and it doesn’t get much more kiwi classic than lamb shank and kumara.

This is a seriously indulgent dessert – the sharpness of the passionfruit and the creaminess of the cheesecake balances well with the deeply rich & dark chocolate tart.

Flaky and cheesy pastry triangles filled with slow-cooked beef cheek and grated Egmont cheese.

Rēwena is a traditional Māori bread. A simple and easy potato sourdough that is super versatile, with a great story and provenance to boot.

A great way of getting a double use from your yoghurt; Strain the yoghurt to separate the whey and create Labneh ‘yoghurt cheese’.

Mainland Egmont Cheese has a mild cheddar saltiness with a sweet and subtle nuttiness, this flavour carries well making it perfect for baking as a topping or ingredient.

Warm armesan Pound Cake with whipped cream cheese, berries & basil sugar.

Smoked Kahawai Lasagne & Parmesan Snow with scallops & burnt butter bechamel.

Mainland Parmesan Broth & Seared Snapper with orzo risotto & charred leek.

Parmesan Polenta Porridge Lamb ragu and Parmesan porcini crunch.

Taking inspiration from the crispiness and spice of fried chicken in a modern vegetarian alternative.

Za'atar crumbed Mainland Haloumi Nuggets with spiced chilli honey, mint & labneh.

Inspired by the beauty and range of produce available seasonally in spring.

Mainland Haloumi & Oyster Mushroom Pappardelle with brazil nut pesto & cured egg yolk.

Cypriot Tiropita Halloumi & Mint Cake with w/ pork afelia, zhoug and haloumi crisps.

Loukaniko sausage, crispy chickpeas & poached eggs.

New York has one of the most energetic food scenes on the planet, and we’ve put it all into a single mouthful; smokey brisket from downtown Brooklyn.

Crumble over pancakes, cereal or on top of your morning granola and yoghurt.

Snapper wings, or throats as they are sometimes referred to, have been a staple in recent years and with good reason – they are delicious and cheap!

This dish is a true celebration of everything beetroot – roasted, pickled and fresh.

This dish is inspired by the truly earthy and bold umami flavour notes of our Kāpiti Ramara washed rind.

Cassava cheese bread rolls filled with 3 cheese cream, & tamarillo hot sauce.

Let your customers get the most out of each visit and upgrade your snack options to create a buzz around something ordinary that you have taken to the next level.

Creole Fried Chicken Parmi with kumara fries and winter seasonal salad. Already an Aussie pub staple, and now seen on lots of Kiwi menus, this is quickly becoming everybody’s new ‘go to’ on pub menus.

A delicious Pineapple and Lime Cheesecake.

American BBQ is a tradition of long slow cooked meats dating back to the 1800s.

A Korean dish with a twist! Deep fried chicken, pizza topping flavours, and a hit of spice - all balanced out with our smooth Mozzarella cheese. Try out this Korean-inspired dish that will delight all the senses!