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

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

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

By Chef Jean Francois Arnaud (MOF) A viennoiserie layered with chocolate dough with a banana passionfruit centre, topped with cream cheese almond cream and caramel powder.

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

By Chef Jean Francois Arnaud (MOF) 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

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

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

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

Mandarin Cheesecake with Milk Chocolate Earl Grey Mousse.

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