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.

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

Light Hojicha Chiffon, Honey Machiatto.

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.

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

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

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

As mash up between Croissant Pastry and Vietnamese Banh Mi with Bun Cha Vietnamese Meatballs and Sweet Chilli Dressing – topped with deliciously creamy mozzarella.

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

Thin Crust Pizza with Smoked Beef, Chipotle Sauce, Caramelized Onions, Colby Cheddar Shredded Cheese, Chimichurri Cream Cheese, Pickled Cucumber and Anchor Extra Stretch+ Mozzarella. By Chef David Warren – Global Advisory Chef

Try out this delicious Banana Custard Tart in your bakery - made with delicious Anchor milk, cream and butter.

Try this baked rice dish made with a rich tomato ragu and topped with creamy mozzarella.