A delicious Pineapple and Lime Cheesecake.

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.

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

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.

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.

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.

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

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

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.

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.

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?

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.

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

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

Bacon inspiration featuring fluffy eggs and Bacon Jam.

A delicious breakfast dish featuring Mainland Creamy Feta.

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

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

Einspaenner is a Viennese coffee originally made with double shot of espresso (doppio) with lots of Anchor Whipped Cream.

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

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

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

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

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

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

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

A light meal of fresh seafood served with Avocado Labneh.

A fresh-tasting lunch for the summer months.

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.

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

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

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.

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

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

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.

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

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

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

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

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!

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.

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

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.

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

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.

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.

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.