Recipes

Baked Tiramisu

Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and ​ Orange Cream Cheese Chantilly.​

Recipes

Feeling of Flambe

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

Recipes

Baby Brioche

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

Recipes

d’Tanjong Katong

Coconut and Pandan Kaya Laminated Tart​.

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

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​.

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.

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.