A traditional New York cheesecake made with Anchor Cream Cheese.

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

Bakery China is Asia Pacific’s leading event for bakery and confectionary – showcasing ingredients, equipment, packaging and services for the foodservice industry.

Fonterra has established a fifth application centre in China but unlike the other four, the newest one is focused on beverage applications.

Mandarin Cheesecake with Milk Chocolate Earl Grey Mousse.

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

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

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

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

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

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