Social Food


Aug 23, 2023

24 mins read

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.   

A Mintel report on technology in restaurants in the US last year found 29.2 million people posted a food or drink picture to social media in just one month. And according to tech media company The Next Web, food photos are the second most popular category shared on Instagram.

It all boils down to one conclusion: restaurants and cafes now have to think about impressing not only the person sitting in their establishment, but the potential masses who may see a photo from the meal pop up in their various social media feeds. 


And restaurants who encourage this food photography, with strategic menu planning and even stronger emphasis on presentation, can reap the benefits of what is essentially a cheap marketing tool – free and convincing user-generated advertising.

The reasons why consumers share photos of their food online can vary.

Sometimes, it’s simply carrying on a “this is what I ate today” food diary. Other times, it’s because the presentation of the food itself has some artistic merit that the diner wishes to share.

But often it’s due to a special occasion or the social nature of sitting down with friends and family around a table. Quite simply, people love taking and sharing photos from their celebrations, of which food is often a large part.

And there are a number of ways in which restaurants can capitalise on this thirst for sharing photos of food.

Menus that feature meals people know can be shared lend themselves to social sharing, as do ingredients that add “theatre” to a dish. For example, a good stretch of mozzarella can add theatre to a pizza snap (of which there are 19.5 million on Instagram).

Many restaurants have also found success in marketing their business through their own forays into sharing their dishes online.

In March, one of Australia’s top chefs, Darren Robertson, told the Australian Financial Review (AFR) his Three Blue Ducks restaurant posted frequently to their 32,000 Instagram followers – with desserts proving most popular.

"Desserts are quite Instagram-able, people go mad for them," he said.

Food critic Terry Durack echoed the importance of restaurants sharing online, telling the AFR sites like Instagram are a “visual snapshot of a restaurant’s menu style and philosophy”.

"We find our restaurants online, we book our restaurants online, we shoot our food and post it online. It's the sharing economy, we all want to know what everyone else is up to, and tell them what we're eating.”


Related articles


Finding their recipe for success in the kitchen

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.

Fonterra Releases 2021 Sustainability Report

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

Ready to reopen

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.

Delivering excellence every time

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.

Social Food

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 Natural Goodness of Dairy is the Natural Choice

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

Choosing the right type of 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.

Butter, Naturally Pure

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.

Red Velvet Petit Cakes

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

Sticky Date Lamington

Sticky Date Lamington with caramel mousse & spiced coconut.

Salted Toffee & Chocolate Baked Cheesecake

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

Twice Baked Croissant

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?

Warm Parmesan Pound Cake

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

Pineapple & Lime Cheesecake

A delicious Pineapple and Lime Cheesecake.

Espresso Con Panna

Espresso con Panna means “espresso with cream” in Italian.

Sweet inspiration with butter

Sweet treats and butter are best friends, for good reason. Naturally creamy butter makes for the smoothest mouthfeel and most complementary taste to other flavours when creating desserts, baking and confectionary.

Fresh Herb & Garlic Flat Bread

Equal parts De Winkel natural yoghurt and self raising flour along with whatever flavours you want to knead into the dough as easy as that.

Thyme & Sour Cream Soda Bread

A simple yet delicious bread for beginner cooks and budding Chefs alike.

Anchor Food Professionals Performance at International Cheese Awards

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

March 2022 Trend Report – Cheese, Spice & All Things Nice

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

Recipes with our award-winning mozzarella

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

Wild Mushroom Camembert Log Pizza

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

Korean Fried Chicken Pizza

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

Steak & Blue Cheese Pizza

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

Peruvian Lamb Pizza

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

Produce the Perfect Pizza

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.

Chilli & Prosciutto Fugazzeta

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

Turmeric Chicken Pide

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

Garlic Cream Cheese Pizza

Garlic & herb cream cheese white pizza.


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

Kingfish & Scampi Ceviche

A light meal of fresh seafood served with Avocado Labneh.

Coconut Sable Breton

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.

Black Velvet Roulade

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.

Seasonal Fruit Pie

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.

Chocolate Tart

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.

Regal Shake Recipe

A refreshing and deliciously creamy shake. Made with crumbled regal biscuits, topped with a decadent cream cheese topping.

Lychee Dragon Fruit Smoothie Recipe

Brighten your day. A perfectly balanced blend of mild tropical dragon fruit and sweet aromatic lychee topped with a deliciously rich cream cheese topping.

Classic Flat White

Famously invented in New Zealand and made better with fresh & creamy Anchor milk.

Iced Einspaenner with Barker's Vanilla Syrup

Einspaenner is a Viennese coffee originally made with double shot of espresso (doppio) with lots of Anchor Whipped Cream.

Iced Cappuccino

This beverage became popular in far East Asian countries where people prefer iced coffee to hot espresso.

Espresso Con Panna

Espresso con Panna means “espresso with cream” in Italian.

Citrus Triple Chocolate Parfait Sandwich

Sandwiching the parfait in the light sponge cookie makes this a beautifully soft ice cream sandwich.

Kumara Hash with Kikorangi & Bacon

This delicious combo of cheese, relish and bacon is sure to be a winner.

Briocho Croque Monsieur

Give the classic ham and cheese sandwich a beautiful twist with Kāpiti Smoked Havarti cheese.

Manuka Honey Pannacotta

The simplicity of a panna cotta makes it a great dish to add interesting textures and flavours through other elements.

Crème Brûlée Cheesecake

This recipe incorporates the key flavour elements from a café, with Earl Grey tea, chai and espresso.

House-Smoked Salmon on Rye

A fresh-tasting lunch for the summer months.

Grilled Rosemary Mushroom Toastie

The grilled cheese is a favourite of many that was definitely due for an update. Dip the sandwich in the smokey cheese sauce or simply drizzle it over and enjoy.

Habanero French Dip Baguette

Herb rolled sliced Scotch fillet, swiss cheese & habanero mustard on half baguette served with onion jus for dipping.

Heirloom Tomato Open Bagel

Heirloom tomato & swiss cheese toasted bagel, avocado feta smash & soft herb salad.

Bacon Butty Bagel

Giving the classic bacon butty a shake-up – combining a bagel with the love of bacon and Mainland Tasty Cheese it is only natural for the combo to become a favourite.

Brioche Bombs

A tasty handheld savoury treat on the run from the bakery or café cabinet or scaled up for a sit-down casual dining experience.

Smoked Fish Croque Madame

Classic with a modern twist – a toasty finished with luscious cheese sauce. Smoked fish brioche Croque madame, swiss cheese & crispy fried egg.

Pork Hock Croque Monsieur

Classic with a modern twist – a toasty finished with luscious cheese sauce. Pork hock & tasty cheese croque monsieur on wild grain farmers bread with mozzarella bechamel.

The Next Level Reuben

Smoked pastrami, swiss cheese, red kraut, beer mustard & pickles on light rye sour dough.

Sloppy Joe Jaffle

Pulled pork, tasty cheese & jalapeños sandwiched into buttered bread and toasted in a shaped press, pinching the corners to create a pocket.

Soup 'N’ Sanga

Smoked NZ salmon, swiss cheese, free-range egg, horseradish mayo on tiger bread with cauliflower blue cheese soup.

Brioche Bacon Butty

Bacon inspiration featuring fluffy eggs and Bacon Jam.

Chipotle Baked Eggs

A delicious breakfast dish featuring Mainland Creamy Feta.

And that’s a wrap on Bakery China 2023!

Last week we were at Asia Pacific’s biggest bakery event - Bakery China in Shanghai.

It’s not just our Chefs who are world class.

As proud sponsors of the Worldchefs Congress & Expo 2024, we’re excited to introduce another star of the show – Anchor Chef’s Classic Whipping Cream!

Anchor Food Professionals wins big at the International Cheese and Dairy Awards 2023!

We recently entered some of our Anchor Food Professionals products in the International Cheese and Dairy Awards – the world’s biggest platform to champion world class producers of cheese and dairy products.

Tarte à la mangue

This Tarte à la mangue is a baked mango tart with mango mousse and vanilla cream using our Anchor Whipping Cream.

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.

Brioche Donuts

The peanut butter mousse also makes a great filling in an éclair or as a layer in a gateau – to remove the peanut as an allergen you can simply exchange the peanut butter for ingredients such as Nutella, caramel or chocolate ganache.

Kāpiti Te Tihi Premium Aged Cheddar Supreme Award

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.

Creamy Mushroom Soup

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



Pork belly & smoked cheddar croquettes

Pork belly & smoked cheddar croquettes.

Smoked Mushroom & Kikorangi Burger with Salsa Verde

Make Veggie Burgers an easy choice.

American BBQ Pork Rib Burger

Give the classic Beef Burger an epic twist.

Crispy Potato Skins Parmesan

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

Pulled Pork Brie Burger

Mouth watering pulled pork perfection in a burger.

Butter poached prawns

Butter poached prawns.

Duck Havarti Burger

Go to Havarti Heaven with this delicious dish.

Meatball Feta Sub

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

Crispy Pork Hock

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.

Wagyu Bavette

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.

Steamed Mussels & Clams

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

Garlic & Rosemary Pide

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.

Labneh Gnocchi, Kina & Egmont Cacio E Pepe

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.

Lamb Shank Ragout, Kumara & Egmont Top Pie

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

Beef Cheek & Egmont Empanadas

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

Egmont Rēwena Bread

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

Labneh Cheese

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

Egmont Scone

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.

Smoked Kahawai Lasagne & Parmesan Snow

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

Parmesan Broth & Seared Snapper

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

Parmesan Polenta Porridge

Parmesan Polenta Porridge Lamb ragu and Parmesan porcini crunch.

Crispy Fried Cauliflower, Caper Labneh & Kikorangi

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

Za'atar Crumbed Mainland Haloumi Nuggets

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

Charred Greens, Skordalia & Whipped Feta

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

Haloumi & Oyster Mushroom Pappardelle

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

Cypriot Tiropita Halloumi & Mint Cake

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

Fried Mainland Haloumi & Warm Lemon Laban

Loukaniko sausage, crispy chickpeas & poached eggs.

Smoked Beef & Mushroom Cigars

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.

Frozen Yoghurt Bark

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

Morrocan Spiced Snapper Wings

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!

A Celebration Of Beets

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

Burnt Butter Lamb

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

American BBQ Pork Rib Burger

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!

Creole Fried Chicken Parmi

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.

Egmont Pan De Yuca

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

Wild Mushroom Fries

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.