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.