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

A delicious Pineapple and Lime Cheesecake.

An interesting spin on the classic cauliflower cheese – with a roasted head of cauliflower sitting in a delicious bed of cheesy goodness

Ricotta Gnocchi, wild mushrooms & garlic pangratatto by Chef Todd Thorburn

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.

Thin Crust Pizza with Roasted Pumpkin Puree, Pistachio, Pickled Red Onions, Preserved Lemon Wedges, Goat Cheese and Anchor Extra Stretch+ Mozzarella. By Chef David Warren - Global Advisory Chef

Reimagine a classic fried rice by serving it over a rich mozzarella sauce base.

Mouth watering pulled pork perfection in a burger.

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

Pork belly & smoked cheddar croquettes.

This golden baked choux pastry has a strawberry and raspberry compote centre and then topped with Raspberry and Hibiscus infused Anchor Whipping Cream.

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

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.

Make Veggie Burgers an easy choice.

Freshly made Prawn Bisque served with Tagliatelle, tomatoes, asparagus, prawns and scallops.

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

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

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.

Light, delicate, sweet and sour - this Scallop and Barley dish has the perfect balance.

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

This buttery shortbread can be personalised in so many different ways. Get creative this Christmas with toppings and decorations - or even create gift bags to sell as gifts at your bakery!

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.

This version of a Pavlova uses a crip meringue base instead of the more traditional marshmallowy meringue.

We're used to a sunny Christmas here in the Southern Hemisphere - so why not try out a summery Christmas dessert like this Tropical Peach and Pineapple Pie full of delicious Anchor Food Professionals cream

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

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?

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

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.

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

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

Crispy fried bread forms the bowl for this curry chicken topped with mozzarella.

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

Give the classic Beef Burger an epic twist.

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

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!

Parmesan Polenta Porridge Lamb ragu and Parmesan porcini crunch.

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

Brioche Feuillete with Raspberry Jam and topped with Raspberry Crème Diplomat made with our Anchor Chef’s Classic Whipping Cream.

The ultimate cheesy naan with mozzarella cheese inside and out

Creamy Tomato Penne Pasta flambéed in Vodka. By Chef David Warren - Global Advisory Chef

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

Sticky Date Lamington with caramel mousse & spiced coconut.

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

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

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

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

Snapper.

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

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

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.

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

A fresh-tasting lunch for the summer months.

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

Korea meets Italy in this cheesy fusion of Focaccia with Kimchi.

A light meal of fresh seafood served with Avocado Labneh.

Thin Crust Pizza with Cauliflower Puree, Cherry Tomatoes, Roasted Onion, Olive Tapenade, Popcorn Cauliflower, Pomegranate and Anchor Extra Stretch+ Mozzarella.

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

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’.

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

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.

Four Cheese Tortellini with Tomato Basil Sauce and Garlic Cream Foam. By Chef David Warren - Global Advisory Chef

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.

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.

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

Loukaniko sausage, crispy chickpeas & poached eggs.

Spicy fire chicken cutlets smothered in Anchor Extra Stretch+ Mozzarella Cheese.

Thin Crust Plank Pizza with Chorizo, Prawns, Roasted Capsicum, Jalapeno, Romesco Sauce, Salsa Verde Cream Cheese and Anchor Extra Stretch+ Mozzarella. By Chef David Warren – Global Advisory Chef

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.

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

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.

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.

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

Bacon inspiration featuring fluffy eggs and Bacon Jam.

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.

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

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.

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

Butter poached prawns.

Garlic & herb cream cheese white pizza.

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

This is a quick and easy egg roll recipe using our Anchor Extra Stretch+ Mozzarella to give it a cheesy flavour and texture.

A Korean style kimchi fired rice served with a cheesy mozzarella blanket.

Our Anchor Extra Stretch + Mozzarella is stuffed into these cheesy meatballs and served over a rich tomato ragu.

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

Try this Buldak recipe with meatballs stuffed with delicious mozzarella served over stir fry noodles

Crispy friend chicken drumettes in a Gochujang glaze served with a mozzarella dipping sauce.

A classic Korean rice cake dish with a cheesy mozzarella topping.

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

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.

A delicious breakfast dish featuring Mainland Creamy Feta.

Deep-fried Haianese Chicken Arancini Rice Balls with a creamy mozzarella centre.

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

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

Go to Havarti Heaven with this delicious dish.

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

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

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.

Using the classical European style with a thin, fluffy yet crispy base to complement our mozzarella and other ingredients.

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

This is a spin on classic pulled pork served with Asian cracker style nachos with a cream cheese avocado dressing.

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

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

Re-invented Classic Brioche à Tête with Raspberry- Lemongrass Crème Diplomat​.

Flaky croissant with Chocolate Flavoured Hazelnut Pralines.

Home made tagliatelle tossed with ragout of rabbit, with anchovy and chanterelle mushrooms in light pommery mustard cream scented with orange.

A refreshing salad of heirloom tomatoes, basil pesto cream cheese, tomato foam, and parmesan wafers.

Try this delicious Café de Paris butter with simple pantry staples. Perfect for steaks and vegetables. 

Mango Sticky Rice Tart by Chef Steven Ong. With Thai-inspired sticky rice coconut custard, fresh mango, and a rich coconut whipped ganache, starring Anchor™ Whipping Cream.

Sweet, sour and savoury flavours come together with this chicken liver parfait dish with a ginger sable and salted potato tuille.

Singapore Orchid Tea Mousse, Coconut Cream, Tropical Fruits Potpourri, Coconut Dacquoise.

Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès​.

Roasted pork, poached fondant potato, cauliflower cheese and poached apples.

Smoked salmon paired with anchovy cream cheese butter paired with aniseed purple flower cauliflower salad.

Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and ​ Orange Cream Cheese Chantilly.​

Tortellini with roasted butternut squash filling, infused with lime and coriander, served in a butternut squash and pumpkin velouté​.

Smoked Ham & Cheddar Mousse by Chef David Warren: A savoury blend of smoked chicken ham, creamy cheddar mousse, and bold flavours for a modern culinary twist!

Black Sesame ‘French Toast’, Black Sesame Cream Cheese Sorbet, Lime Coulis, Cream Cheese Paste, Cream Cheese Crumble, Sesame Tuile and Lime Foam​.

Lamb, pea puree, crispy potato, baby leek and pearl onion, complemented with a light and creamy mushroom sauce.

A bold, modern twist on fried chicken infused with kimchi flavours. Featuring spicy fermented cabbage balanced by mild, tender mozzarella, this dish reinterprets a Korean classic with innovative elements for international cuisine lovers.

Mr blueberry features a layered viennoiserie, and choux filled with blueberry cream and has a blueberry jelly hat to match.

A sable dough case filled with clafoutis cream and cherries, topped with a sponge roll with lime cream and cherry jam, and surrounded by a whipped lime ganache.

A sophisticated creation utilizing carrots in various forms (puree, roasted, or raw) to highlight their natural sweetness and earthy flavour. Complemented by modern techniques and paired with complementary creams, spices, and herbs, this dish demonstrates carrots' versatility in refined, professional applications.

Southeast Asian-inspired fusion focusing on traditional flavours like coconut, tropical fruits, and fragrant elements like pandan. Balanced creamy textures and bold spice profiles elevate this dish to suit contemporary dining scenarios, presenting a blend of heritage and innovation.

A caramelised puff pastry base topped with half-candied strawberries, a lady finger sponge, and covered in a cream cheese Chantilly cream and choux pastries.

A viennoiserie layered with chocolate dough with a banana passionfruit centre, topped with cream cheese almond cream and caramel powder.

A traditional New York cheesecake made with Anchor Cream Cheese.

Mandarin Cheesecake with Milk Chocolate Earl Grey Mousse.

A combination of the buttery Italian Hazelnut Cookie ‘Baci di dama’ and the delicious caramel flavour of millionaire’s shortbread.