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!

Pan roasted salmon, served in a fennel soup, complemented with fennel, zucchini, potato and pearl onion​.

Coconut and Pandan Kaya Laminated Tart​.

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

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

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

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

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

By Chef Jean Francois Arnaud (MOF) The cutest pastry you’ll ever make! Mr Blueberry is filled with blueberry cream cheese cream and has a blueberry jelly hat to match.

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

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

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