Recipes
Feeling of Flambe
Using the classical European style with a thin, fluffy yet crispy base to complement our mozzarella and other ingredients.
Recipes
d’Tanjong Katong
Coconut and Pandan Kaya Laminated Tart.
Recipes
Baby Brioche
Re-invented Classic Brioche à Tête with Raspberry- Lemongrass Crème Diplomat.
Recipes
Baked Tiramisu
Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and Orange Cream Cheese Chantilly.
Recipes
Cloud Cake
Light Hojicha Chiffon, Honey Machiatto.
Insight
Why is our New Zealand butter yellow?
The yellow-orange colour of New Zealand butter is perfectly natural. A natural pigment, beta-carotene, provides this yellow colour.
Insight
NZ Prime Minister visits Fonterra in China
As part of a state visit to China, the Prime Minister of New Zealand, Chris Hipkins, visited our Fonterra Application Centre (FAC) in Shanghai.
Recipes
Gâteau Ardéchois
Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès.
Recipes
Pork Breast, Cauliflower cheese, Potato, Apple and Tomato Curd
Roasted pork, poached fondant potato, cauliflower cheese and poached apples.
Recipes
Smoked Salmon Terrine
Smoked salmon paired with anchovy cream cheese butter paired with aniseed purple flower cauliflower salad.
Recipes
Tortellini of Butternut Squash and Pumpkin
Tortellini with roasted butternut squash filling, infused with lime and coriander, served in a butternut squash and pumpkin velouté.
Insight
Dairy gets creative with new flavours and cuisines
Fonterra’s Core Dairy Category Innovation Insights Lead, Nick Hall, takes a look at the rising trend for new flavours and cuisines in markets with changing tastes and preferences.
