Cheese stuffed pizza topped w/ charred onion, parmesan, oregano & crisp prosciutto.

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

This is a seriously indulgent dessert – the sharpness of the passionfruit and the creaminess of the cheesecake balances well with the deeply rich & dark chocolate tart.

A delicious breakfast dish featuring Mainland Creamy Feta.

Deep-fried Haianese Chicken Arancini Rice Balls with a creamy mozzarella centre.

Sandwiching the parfait in the light sponge cookie makes this a beautifully soft ice cream sandwich.

Cassava cheese bread rolls filled with 3 cheese cream, & tamarillo hot sauce.

Go to Havarti Heaven with this delicious dish.

Rēwena is a traditional Māori bread. A simple and easy potato sourdough that is super versatile, with a great story and provenance to boot.

Espresso con Panna means “espresso with cream” in Italian.

Mainland Egmont Cheese has a mild cheddar saltiness with a sweet and subtle nuttiness, this flavour carries well making it perfect for baking as a topping or ingredient.

Using the classical European style with a thin, fluffy yet crispy base to complement our mozzarella and other ingredients.