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

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

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

Juicy meatballs with a spicy sriracha tomato base in an edible bread bowl topped with mozzarella.

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

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

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.

A yummy chocolate mousse made with Anchor Whipping Cream.

Chicken Parma bites are a refined version of the Australian Pub favourite Chicken ‘Parma’ Parmigiana, which consists of breaded chicken breast balls stuffed with Mozzarella and ham on a bed of Napoli sauce and topped with green her mayo and crispy prosciutto.

Anchor Food Professionals Corporate Chef Todd Thorburn’s Confit Aoraki Salmon with Saffron Butter Poached Lobster recipe.