Contents Welcome to Taste of Tradition
Anchor Food Professionals and Worldchefs are thrilled to present a collection of delicious recipes that blend tradition and innovation, crafted by 11 industry-leading and passionate chefs from around the world.
These talented chefs have brought their unique culinary expertise and creativity to the table, reimagining traditional dishes with a modern dairy twist. This e-cookbook aims to inspire and empower chefs and food enthusiasts to explore new flavours, techniques, and ingredients.
Each recipe features Anchor Food Professionals high-performing dairy products, showcasing the transformative impact premium dairy can have on enhancing the taste, texture, and appearance of a dish.
Join us on this culinary journey as we explore the rich tapestry of flavours and reinvented traditional dishes from around the globe.
We hope this collection of recipes brings joy, inspiration, and delicious meals to your kitchen.
Bon appétit!
Anchor
Food Professionals
Explore our local dishes
MIDDLE EAST
AUSTRALIA
NETHERLANDS
NEW ZEALAND
PHILLIPPINES
SOUTH KOREA
CHINA
MEXICO
KINGDOM
MALAYSIA
SINGAPORE
AUSTRALIA Chicken Parmigiana Bites
Created by Chef Amber
“ I started working in a kitchen when I was only 15 years old and instantly fell in love with the industry; it’s afforded me many opportunities I could have only dreamed of as an apprentice.”
Amber Heaton
Award-winning Chef Amber Heaton is Demi Chef at Cucina Vivo, The Star Gold Coast’s signature Italian restaurant, and an emerging talent in the culinary world with an innate appreciation for food established through the Italian heritage of her Mum and Nonna.
Amber prioritises cooking from the heart, ensuring she is using the freshest quality produce and ingredients. Nothing is wasted in the cooking process, an approach she adopted from her family, her biggest inspiration.
This ethos is reflected in her dish Chicken Parmigiano Bites created for the Taste of Tradition campaign.
The Chicken Parmigiana bites are a refined variation of the Australian pub favourite Chicken ‘Parmi’ Parmigiana, which consists of breaded chicken breast balls stuffed with mozzarella and ham on a bed of Napoli sauce and topped with green herb mayo and crispy prosciutto.
To date, Amber has represented Australia in 33 culinary competitions, both locally and internationally, and has been awarded a series of prestigious awards including:
• Silver and Bronze at the IKA Culinary Olympics in Germany, where she captained the National Youth Team.
• 3rd Place at the La Chaîne des Rôtisseurs International Jeunes Chef Competition.
• 2nd Place and Best Platter at Bocuse d’Or Australia.
• Silver and Bronze Medal at the Luxembourg Culinary World Cup, where she captained the Australian National Youth Team
Amber Heaton
INGREDIENTS
Chicken Parmigiana Bites
500g Chicken mince
1 Large Egg
¼ bunch Parsley, chopped
¼ bunch Thyme, chopped
6 cloves Garlic, minced
20ml Anchor Food Professionals
Extra Yield Cooking Cream
110g Panko breadcrumbs
50g Assam Paste
30g Belacan Paste
2 Star Anise
15g Shrimp Paste
30g Coriander Roots
60g Anchor Food Professionals
Mozzarella Cheese
50g Plain flour
1 Large Egg
20ml Anchor Food Professionals
Extra Yield Cooking Cream
Pinch Salt
Pinch Pepper
To taste Salt
Napoli Sauce
10ml Olive oil
½ Medium brown onion, diced
2 cloves Garlic, minced
30g White wine
400g Tinned chopped tomatoes
1 tsp Oregano dried
1 sprig Basil, chopped
1 tsp Castor sugar
50g Anchor Food Professionals
Standard Butter
To taste Salt
To taste Black pepper
Crispy Prosciutto
4pc Prosciutto, sliced thinly
Green Oil
50g Parsley, picked
50g Basil, picked
200ml Grapeseed oil
Green Herb Mayonnaise
1 Egg yolk
5g Dijon mustard
¼ Lemon, juiced
150ml Green oil
To taste Salt
Garnish
12pc Micro parsley
24pc Mixed edible flowers
CHICKEN PARMIGIANA BITES
METHOD
Chicken Parmigiana Bites
1. In a medium bowl mix together the chicken mince, egg, 50g panko breadcrumbs, parsley, thyme, garlic, cream, and salt.
2. Roll the mixture into 50g balls, flatten, and add 5g of mozzarella cheese into the centre. Fold over the chicken mixture around the cheese and roll into balls.
3. Using 3 medium bowls, set up a crumbing station. In the first bowl add plain flour, in the second bowl add the egg and cream whisked together, and in the third bowl add the remaining 60 grams of panko breadcrumbs and salt and pepper.
4. Crumb each of the balls and place on a tray.
5. To cook the bites, deep fry until golden brown at 160°C.
6. Once cooked, season with salt.
Napoli Sauce
1. In a medium saucepan on low heat add olive oil and sweat the onion and garlic until translucent.
2. De-glaze the saucepan with white wine and reduce.
3. Add tinned tomatoes, basil, oregano, sugar, salt, and pepper, and mix well.
4. Cook the sauce for 30 minutes on low covered with a lid.
5. Blend the sauce with a stick or jug blender, then set aside.
6. When plating, heat the sauce in a pan stirring the butter until incorporated.
Crispy Prosciutto
1. Pre heat the oven to 170°C.
2. Place prosciutto slices on a tray lined with baking paper. Lay another piece of baking paper on top of the prosciutto with the same size tray on top.
3. Bake for 12 mins or until the prosciutto is crispy.
Green Oil
1. Bring a small pot of water to the boil.
2. In a small bowl prepare an ice bath.
3. Blanch the herbs for 5 seconds in boiling water, then refresh in the ice bath for 2 minutes.
4. Place herbs in the centre of a clean tea towel and squeeze as much water out as possible.
5. Transfer the herbs and oil to a blender, and blend on high speed until the blender jug is warm to the touch.
6. Line a chinois with muslin cloth and place over a secured vessel. Pour the herb mixture over a muslin cloth and allow the oil to strain for 1 hour. Set aside the oil to make the green herb mayonnaise.
Green Herb Mayonnaise
1. In a medium bowl whisk together egg yolk, mustard, and lemon juice.
2. Slowly pour the parsley oil into the egg mixture until emulsified.
3. Season with salt and place mayonnaise in a piping bag.
Created by Chef Amber
ASSEMBLY
1. Place a spoonful of the warmed Napoli sauce on the bottom of the plate.
2. Add the three cooked chicken bites.
3. Pipe a dot of herb mayonnaise on top of each chicken bite.
4. Crack a piece of prosciutto into three pieces and place in between each bite on the plate.
5. To garnish, place micro parsley and edible flowers on top of each bite.
MEXICO Sea Bass with Epazote and Citrus Butter
Created by Chef Rodrigo
“ In Mexico, corn is synonymous with life; eating it daily is a privilege for all Mexicans. Since time immemorial, the ancient inhabitants of Mesoamerica invented different ways of preparing it. One of them, and one that has crossed the barrier of time, are “esquites”.
Rodrigo Ibáñez
Renowned Chef Rodrigo is deeply embedded in the culinary scene in México and one of the founders of the Colegio Nacional de Chefs Profesionales de México A.C, a non-profit dedicated to professionalising Mexican gastronomy through education, communication, and global networking.
For Rodrigo, the culinary industry is a personal experience where he can express his personality and memories through his dishes. When in the kitchen, Rodrigo feels alive, complete and happy, explaining that there is nothing quite like it.
This feeling inspired his Taste of Tradition, a slowpoached sea bass in epazote mayonnaise, aged cheese, and a light poblano chile cream, which embraces the traditional flavours of Mexican cuisine.
Since 2012, Rodrigo has managed the Mexico CulinaryTeam, leading them in the world’s most prestigious competitions. Under his guidance, the team has amassed countless medals, trophies, and special recognitions, including achievements at the IKA Culinary Olympics and the Culinary World Cup.
Rodrigo Ibáñez
INGREDIENTS
Cured fish
200g Sea bass 15g Salt
30g White sugar Water
Crust
100g Green onion
30g Corn starch
30g Cashews
30g Peanuts
250ml Peanut oil
1g Salt
1g Black pepper
Butter
400g Anchor Food Professionals
Standard Butter
1g Lemon (cut into slices)
1g Orange (cut into slices)
30g Fresh epazote
50g Onion
10g Garlic
5g Fresh thyme
1g Salt
1g Black pepper
Salad
200g Corn kernals
20g Fresh epazote
5g Green serrano chile
80g Anchor Food Professionals Standard Butter
30g Edamame 30g Aged cheese
1g Salt Epazote mayonnaise
100ml Vegetable oil
10g Fresh epazote
1 Egg yolk
1 Lemon 1g Salt
1 White pepper
10g Dijon mustard
Chile poblano cream
2g Chile poblano
150ml Anchor Food Professionals
Whipping Cream
50g Onion
5g Garlic
10g Fresh epazote
1g Siphon cream charger
1g Salt
1g White pepper
Garnish
Epazote powder Amaranth leaves
SEA BASS WITH EPAZOTE AND CITRUS BUTTER
METHOD
Cured fish
1. Mix the sugar together with the salt.
2. Cutthefish into 100g portions and coverthefishwiththe curing mixturefor15 mins
3. Remove the excess and clean with plenty of water.
4. Dry and place on a cold tray.
Crust
1. Clean the spring onions and slice them into rings.
2. Toast the walnut and peanuts, until golden.
3. Heat the peanut oil in a small pan.
4 Dust the spring onion rings with cornstarch and fry in the peanut oil.
5. In a blender process, peanuts and fried onion, season with salt and pepper and set aside.
Butter
1. Clarify the butter by placing it in a saucepan over very low heat.
2. Once melted, allow the solids and water to settle and carefully recover the fat or ghee.
3. Place the clarified butter in a thick-bottomed saucepan over very low heat and add the onion, garlic, epazote, lemon and orange slices, and thyme. Season with salt and pepper.
4. Let it cook for 20 minutes over low heat and rest for 1 hour. Strain and recover the infused clarified butter.
Salad
1. Place a little flavored clarified butter in a thick-bottomed saucepan and add the corn, sauté for 5 minutes.
2. Add the chopped epazote and serrano chili.
3. Cook for 5 minutes; then add vegetable stock and edamame.
4. Reduce until the liquid has evaporated and season with salt.
Eepazote mayonnaise
1. In a small pan fry off the epazote in the vegetable oil to create the epazote oil.
2. In a medium bowl whisk together egg yolk, dijon mustard and lemon juice. Slowly pour the epazote oil into the egg mixture, whisking until thickened and season with salt and pepper
3. Once ready, add a little chopped epazote.
Chile poblano cream
1. Roast and peel the poblano peppers, cut into small pieces.
2. Cut the onion into julienne strips and chop the garlic.
3. In a little flavored clarified butter, sauté the onion and garlic, then add the poblano chile. Sauté for 5 minutes.
4. Cover with whipping cream and let cook for 5 more minutes.
5. Season with salt and pepper.
6. Process, strain and adjust the flavor.
7. Place the sauce in a siphon and add a charge.
Created by Chef Rodrigo
ASSEMBLY
1. Heat the flavored clarified butter in a heavy-bottomed saucepan and add the fish portions.
2. Cook for 4 minutes over low heat.
3. Carefully remove the fish from the butter and serve with a side of the corn salad, dollops of epazote mayonase and a generous spoonful of the Chile poblano cream. Decorate with epazote powder and amaranth leaves.
SINGAPORE Reconstructed Swiss Roll
Created by Chef Kenny
“Being
part of the Taste of Tradition campaign has allowed me to delve deep into Singapore’s rich culinary heritage and add a contemporary twist. Each element comes together in perfect harmony, offering a sophisticated and playful twist on traditional flavours.”
Kenny NG
With a decade in pastry and culinary arts, Chef Kenny is a senior culinary instructor at Culinary and Catering Management at Temasek Polytechnic. His journey into the field ignited his passion for pastry arts, spanning Modern and Classic French Pastries, Chocolate and Confectionary, English High Tea, Plated Dessert, and the delicacy artistry of Viennosseries and Chocolate Display.
Kenny values an opportunity to explore new pastries, constantly seeking to refine his skills and expand his repertoire. This pursuit inspired his involvement in Taste of Tradition, where he created a Reconstructed Swiss Roll Cake.
This dish features delicate pandan-flavoured sponge cake, with layers of creamy coffee caramel –inspired by the rich and bold tastes of KOPIKO candy. Boba-like jelly pearls, reminiscent of the beloved milk tea, are interspersed throughout.
Kenny has competed in many prestigious competitions, winning gold at the Philippines Culinary Cup 2023 Global Pastry Challenge, the Best National Showpiece Award at the Villeroy &me Boch Culinary World Cup EXPOGAST in Luxembourg 2022 and participating in the esteemed Singapore Bakery and Confectionary Championship 2017 (SBCTA).
Kenny NG
SWISS ROLL
INGREDIENTS
Roll Cake Sponge
120g Egg yolk
15g Brown Sugar 30g Honey
70g Japanese Cake Flour
160g Egg white
65g Brown Sugar
15g Anchor Food Professionals
Standard Butter
17.5ml Coconut Cream
15g Green Pandan Paste
Cream Cheese Chantilly
150ml Anchor Food Processionals
Whipping Cream
20g Anchor Food Professionals
Cream Cheese
Coffee Pastry Cream
500ml Full Cream Milk 125g Sugar
35g Custard powder
50g Anchor Food Professionals
Standard Butter 25g Nescafe Powder ½ Vanilla Pod
Coffee Caramel Sauce 115g Sugar 210ml Anchor Food Professionals
Whipping Cream (warm)
Nescafe Powder
35g Anchor Food Professionals
Standard Butter 1g Sea Salt
“Boba” like Jelly
200g Brown Sugar
50g Black Treacle/ Molasses
1 Vanilla Pod 360ml Water 10g Corn Starch 72g Gelatine Mass
Anchor Food Professionals
Standard Butter
Cake Flour
Cocoa Powder
Instant DryYeast
METHOD
Roll Cake Sponge
Created by Chef Kenny
1. In a bowl, whip up egg yolk, brown sugar & honey for about 10 mins until fluffy.
2. Make a French meringue with the egg whites and remaining sugar.
3. Gently fold in half the meringue into the egg yolk mixture, followed by half of the sifted flour alternately.
4. Lastly fold in the melted butter, warm coconut milk and pandan paste.
5. Spread batter on parchment and bake at 170°C for 15-20 mins.
Roll Cake Sponge
1. Mix the cream cheese chantilly with 1/3 of the cream until there are no lumps.
2. Add the rest of the cream and whip up to medium peak.
3. Store in the chiller for 15 mins before use.
Coffee Pastry Cream
1. Boil milk together with the vanilla pod and Nescafe powder in a pot.
2. In a separate bowl, whisk together custard powder, sugar & egg yolk until slurry texture.
3. Temper the boiling milk into egg yolk mixture while whisking continuously.
4. Pour it back into the pot & continue cooking for 1 min, stir vigorously.
5. Spread a thin layer of pastry cream on a Silpat & bake at 160°C until golden brown.
Coffee Caramel Sauce
1. Boil thecream in a pot, add in Nescafé powder, stir until dissolved & keep aside.
2. Make a dry caramel with sugar, once the caramel turns into an amber colour, add in the hot cream gradually.
3. Add in the butter, whisking until glossy and season with salt.
“Boba” like Jelly
1. Place everything in a saucepan & bring it to a boil (except gelatine mass).
2. Add in gelatine mass after cooking.
3. Fill the mixture into the desired silicon mould & set in the freezer.
Chocolate Crumble
1. Mix the dry yeast with a little bit of luke warm water in a small bowl.
2. Once the yeast is well dissolved, place all ingredients in a planetary mixer bowl.
3. Mix everything with a paddle attachment at a slow speed until it forms into a sandy texture.
4. Spread the crumble into a wide & thin layer on a baking tray.
5. Bake at 150°C for 20 mins.
NETHERLANDS Pearl of White Chocolate and Strawberry
Created by Chef Tom
“ As a Michelin-starred chef, my career focuses on sustainable, quality ingredients. We [chefs] truly understand the power of exceptional produce and their influence on the finished product.”
Tom Lamers
Michelin-starred Chef Tom Lamers, hailing from Arnhem (Duiven), Netherlands, is celebrated for his modern European cuisine and commitment to sustainability. Trained at the Culinary Institute of America (Holland), he refined his skills across Europe’s finest kitchen.
Lamer’s innovative style, paired with classic techniques and a focus on sustainable ingredients, earned him prestigious culinary recognition early in his career. This philosophy is carried into his participation in Taste of Tradition, where he curated The Pearl of White Chocolate and Strawberry, Vanilla Cream and Almond Biscuit – inspired by a traditional sweet delicacy of strawberries and cream.
He’s represented the Netherlands on the world stage in well-regarded culinary competitions, including IKA Olympic Cooking Games, Culinary World Cup Luxenburg, and Olympiad de köche IKA. Beyond cooking, he mentors young chefs, fostering the next generation of culinary talent.
Tom Lamers
INGREDIENTS
White Chocolate Mousse
75g White chocolate
25g Anchor Food Professionals
Standard Butter
160ml Anchor Food Professionals
Chef’s Classic Whipping Cream
50g Egg white
37g Sugar
2g Gelatin sheets
Strawberry filling
Strawberry chutney or strawberry jam
Crème pâtissier
400ml Milk
1 Vanilla pod
2 Eggs
3 Egg yolk
170g Sugar
25g Flour
25g Custard
Strawberry cream
125g Crème pâtissier
125ml Anchor Food Professionals
Chef’s Classic Whipping Cream
1 Sheet of gelatin
25g Monin strawberry syrup
12g Fraise de boise liqueur
Dipping balls
500g Cocoa butter
1000ml Water
50g Sosa vegetal (vegetable gelling agent)
Gold powder
Sugar crisp
Napoleon sweets (wine balls)
Almond biscuit
160g Almond flour
125g Powdered sugar
75g Anchor Food Professionals
Standard Butter
3 Eggs
Pinch of salt
PEARL OF WHITE CHOCOLATE AND STRAWBERRY
METHOD
White Chocolate Mousse
1. Boil the cream and butter and dissolve the soaked gelatin.
2. Pour the hot mixture onto the white chocolate (finely chopped).
3. Stir the egg white and sugar lightly.
4. Carefully mix the lumpy cream with the chocolate.
5. Finally, fold in the stored egg whites.
6. Fill a silicone sphere mould using a piping bag.
Strawberry filling
1. Pipe into the middle of the white chocolate mousse and freeze.
2. When it is frozen, press it into the chocolate mousse.
Crème pâtissier
1. Boil the milk and vanilla pod.
2. Stir the whole egg, yolk, sugar, flour and custard until smooth.
3. Pour the hot milk mixture into the egg mixture and cook.
4. Cool again and store as cream pat.
Strawberry cream
1. Dissolve the gelatin in the monin and liqueur.
2. Whip the cream pat and stir in the monin/liquer/gelatin.
3. Then carefully fold in the whipped cream.
Dipping balls
1. First dip the balls in the melted cocoa butter.
2. Allow to solidify.
3. Then boil the water, vegetal and gold powder.
4. Allow to cool to 60°C and dip the balls in it.
Sugar crisp
1. Grind the sweets in the food processor into a powder.
2. Spread thinly on a baking mat and bake at 190°C for 2 minutes.
3. Allow to cool and break into chunks.
Almond biscuit
1. Mix all ingredients in the agimix until you get a nice mixture.
2. Spread the mixture in a rectangular oven tray covered with baking paper.
3. Bake at 170°C for about 12 minutes.
ASSEMBLY
1. Cut the strawberries into quarters and marinate them in sugar.
2. Cut out the cake with a cutter and place it in the middle of the plate.
3. Place the gold pearl on top
4. Then tightly dress the marinated strawberries along the bulb and pipe
5. Insert the floes playfully between them
Created by Chef Tom
NEW ZEALAND Pavlova with Textures of
Kiwifruit and Strawberry
Created by Chef Cameron
“New Zealand is synonymous with the pavlova, a dessert often brought out for all special occasions, so I felt it was only right that this was the dish that represented New Zealand.”
Cameron Davies
New Zealand Chef Cameron Davies is the executive chef and co-owner of The Fat Duck in Te Anu, which he opened after wanting a taste of home following an exciting career abroad.
Inspired by his Nana’s passion for food, cooking quickly became a lifelong love and career. His career began at the Crown Plaza where he represented them at the 15th Toque d’or event, winning double gold, before embarking on an overseas tenure. Davies attained a position at Harvey Nichols in London before accepting a role as a private chef to celebrities such as Beyoncé, Jay Z, Paris Hilton, Bono and Rhianna.
Cameron finds inspiration from sourcing quality local ingredients, handling them with care, and using excellent techniques to create a simple but delicious plate of food.
Cameron Davies
PAVLOVA WITH TEXTURES OF KIWIFRUIT AND STRAWBERRY
METHOD
Created by Chef Cameron
1. Whisk egg whites with 55 grams of the sugar.
2. Whisk until medium peaks.
3. Fold through the remaining 60 grams of sugar and icing sugar.
4. Pipe over the reverse side a silicone semi sphere mould.
5. Bake at 90°C for 1 ½ hours.
6. Cool down.
White Chocolate Mousse
1. Rehydrate gelatine in cold water.
2. Bring the milk up to boil.
3. Pour over the chocolate.
4. Whisk until all melted.
5. Whisk cream until soft whip.
6. Allow the chocolate to cool to 40°C.
7. Fold through the cream.
8. Pipe into dome moulds and freeze.
Vanilla Whipped Mascarpone
1. Place all ingredients in a mixing bowl and whisk until thick. Strawberry Sorbet
1. Mix all ingredients and churn. Strawberry Coulis
1. Place all ingredients in a pot and bring to a boil.
2. Allow to cool.
3. Blitz until smooth.
4. Pass through a fine sieve. Green Kiwifruit Fluid Gel
1. Place all ingredients in a pot and bring to a boil.
2. Allow to cool.
3. Blitz until smooth
Golden Kiwifruit Fluid Gel
1. Place all ingredients in a pot and bring to a boil.
2. Allow to cool.
3. Cut into required sizes.
MALAYSIA Laksa Barramundi
Created by Chef Steven
“ As a native of Penang, I cherish Penang laksa for its tangy fish soup, balancing sweet, sour, and umami flavours. This dish blends Chinese and Malay culinary traditions.”
Steven Ong
With over 30 years of experience, Steven Ong is the Global Advisory Chef for Anchor Food Professionals at Fonterra, driving growth with the “Chef Led Solutions” approach in the pastry and bakery sector. He collaborates with global and regional teams across key markets.
Steven discovered his passion at 19, honing his skills at prestigious French institutions like Ecole Gastronomique de Paris, Bellouet Council, and Ecole du Grand Chocolat Valrhona. He trained under renowned chefs in France, Japan, Italy, and the USA before leading kitchens at notable hotels in Singapore, including The Four Seasons, Conrad Centennial, and The InterContinental Singapore.
In 2007, Steven opened Centre Ps, his first pastry shop, pioneering the Patisserie Concierge concept with fine and bespoke pastries, chocolates, desserts, and custom wedding cakes.
Steven has competed internationally, leading the Singapore National Pastry Team to a third-place finish at the Mondial Des Arts Sucrés Paris 2018. He has also competed at the Coupe du Monde de la Patisserie and captained the Singapore National Team at the World Pastry Team Championship. As a certified judge for the World Association of Chefs Societies, Steven has judged global culinary and pastry competitions.
Recognized for his talent, Steven was a finalist for the Scripps Singapore Pastry Chef of the Year 2014 at the World Gourmet Summit Awards of Excellence. His creations have delighted international celebrities and local luminaries alike.
Steven Ong
INGREDIENTS
Laksa Stock
100g Red chili
150g Shallots
25g Garlic
25g Turmeric Root
25g Galangal
2400ml Fish Stock
4 Lemongrass stalks
50g Assam Paste
30g Belacan Paste
2 Star Anise
15g Shrimp Paste
30g Coriander Roots
Penang Laksa Cream Sauce
400g Anchor Food Professionals
Extra Yield Cooking Cream
200g Laksa Stock
5g Mint Leaves
5g Coriander
Pinch Saffron
Fish Mousseline
200g Barramundi Trimmings
1 Whole Egg
1 Egg Yolk
150ml Anchor Food Professionals
Chefs Classic Whipping Cream
100ml Anchor Food Professionals
Standard Butter
Compressed Pineapple
1 Sarawak Pineapple, eyed, cored and quartered
Pickled Cucumber and Shallots
1 1 Shallot Telegraph Cucumber
100ml Rice Wine Vinegar
100ml White Wine Vinegar
75g Caster Sugar
10 Sichuan Peppercorns
Crispy Chili Vermicelli
240g Angel Hair Pasta
5g Garlic Sliced
20g Crispy Chili
5g Chopped Coriander
10ml Olive Oil
Poached Barramundi
4 x 100g Barramundi Fillet
LAKSA BARRAMUNDI
METHOD
200g Fish Mousseline Salt and Pepper To Taste Laksa Stock
1. Blend chili, turmeric, galangal and shallots to a paste.
2 Bring fish stock to boil and add chili paste, lemongrass, assam paste, belacan paste, coriander roots, star anise and shrimp paste
3. Simmer for 30 mins.
4 Strain through a fine chinois.
Penang Laksa Cream Sauce
1. Blend chili, turmeric, galangal and shallots to a paste.
2 Bring fish stock to boil and add chili paste, lemongrass, assam paste, belacan paste, coriander roots, star anise and shrimp paste.
3. Simmer for 30 mins.
4 Strain through a fine chinois.
Fish Mousseline
1. In a food processor, blend the barramundi and add in the eggs.
2 Once combined, add in the cream and continue blending to a smooth paste.
3. Pass through a fine sieve.
4 Add Lime zest and season with salt.
5. Transfer fish mousse to a piping bag.
Compressed Pineapple
1. Place in vacuum bag and seal on full vacuum, store in chiller for 24 hours.
2 Take out of vacuum bag and thinly slice.
3. With blow torch, gently scorch and char the pineapple slices.
Pickled Cucumber and Shallots
1. Bring the vinegars to a boil with Sichuan peppercorn
2 For the shallots, slice thinly and soak in pickling liquor for at least 12 hours
3. For the cucumber, thinly slice cucumber using a mandolin, then brush with pickling liquor and allow to macerate for 20 mins- once ready roll in to desired size.
Crispy Chili Vermicelli
1. In sauté pan, soften the garlic .
2 Add the cooked angel hair and crispy chili, sauté for around one and half mins with salt and pepper.
Poached Barramundi
1. Skin the Barramundifillet andtrim portion.
2. Slicethe Barramundifillet in halfdownthe middle offishto createtwoflat fillets around 120-150mmthick.
3. Cutfishto 10cm length and 8cmwidth, seasonwith salt
4 Pipefish mousse at one end and roll overtoform a cylinder.
5. Pipefish mousse ontop ofrolledfish and seasonwith salt.
6. Steam bake at 120°Cfor5-6 minutes ortill cookedthrough.
ASSEMBLY
1. Spoon a ladle of the laksa cream sauce onto the centre of serving plate
2 Place poached fish on plate
3. Garnish fish with pickled cucumber, shallots, charred pineapple, ginger flower and coriander
4 Place rolled vermicelli next to fish and garnish with chili flakes, and edible flowers
5. Serve immediately
Created by Chef Steven
MIDDLE EAST
Ma’amoul Delight
Created by Chef Khaled
“My favourite dairy product is Anchor Cream Cheese - it is a versatile ingredient that can be used is in a diverse variety of dishes from savoury creations to baked goods, desserts, sweets, and even ice cream.”
Khaled Moussa
Born in 1981 in the vibrant city of Beirut, Lebanon, Chef Khaled Moussa has been a culinary force since he began his career in 2000.
After completing four years of rigorous culinary arts education in Beirut, he sought further expertise through specialised training, learning from renowned chefs. His dedication and skill led him to success in an array of culinary competitions, where he has secured several accolades, including the third place for best new creation.
Chef Khaled’s career spans across Kuwait, Algeria, Saudi Arabia, and the UAE, bringing a rich tapestry of Middle Eastern and international flavours to his creations.
His culinary philosophy, “let the star ingredient shine, keep it simple,” reflects his commitment to showcasing the natural beauty of each ingredient.
Khaled Moussa
Recognized for his talent, Steven was a finalist for the Scripps Singapore Pastry Chef of the Year 2014 at the World Gourmet Summit Awards of Excellence. His creations have delighted international celebrities and local luminaries alike.
MA’AMOUL DELIGHT
INGREDIENTS
Date Cake Base
225g Medjool Dates chopped
225ml Full Cream Milk
5g Baking soda
40g Anchor Food Processionals
Standard Butter (softened)
125g Brown Sugar
110g Eggs
5g Vanilla Paste
160g All Purpose Flour
5g Baking Powder
3g Salt
Pistachio Mousseline
300ml Anchor Food Processionals
Cream Cheese
75g Sugar
300ml Anchor Food Processionals
Whipping Cream
75g Pistachio Paste
5g Gelatine Powder
20g Water cold
Saffron Butter Sauce
12 Saffron threads
30ml Water
150ml Anchor Food Processionals
Whipping Cream
5 Cardamom Pods
To taste Vanilla
75g Anchor Food Processionals
Standard Butter (chilled)
Garnish
Dates Halved 12 pieces (Optional)
Pistachio Powder
Sugar Glass Decoration 12 pieces Gold leaves
METHOD
Date Cake Base
1. Preheat oven to 165°C.
2. In a small bowl soak the chopped dates and baking soda in boiling milk for 10 minutes.
3. In a mixer, cream softened butter and brown sugar.
4. Gradually add the eggs and vanilla, once incorporated add the date mixture then mix until incorporated.
5. Add flour, baking powder and salt and mix on low speed until it resembles a smooth thick batter.
6. Don’t over-mix the batter.
7. Pour the batter into a prepared baking pan and bake at 165°C for 18 – 25 minutes.
8. Check the cake with a toothpick.
9. Allow to cool.
10. Freeze until needed.
Pistachio Mousseline
1. Combine the gelatine and water and allow it to bloom.
2. In a mixer, combine cream cheese, sugar, and pistachio paste, and mix until very smooth.
3. Whip the cream separately until forming soft peaks and put in the fridge until needed.
4. Melt the bloomed gelatine then incorporate it in the cream cheese mixture.
5. Fold the whipped cream with the cream cheese mixture and then pipe it in half spheres silicone moulds.
Note: cut the frozen date cake into a round shape a bit bigger than the size of the sphere mould and place it on top of the piped mousseline mixture. Place in the freezer to fully freeze.
Saffron Butter Sauce
1. Heat the cream until the simmering point then add the cardamom and vanilla, let it steep overnight in the fridge. The next day remove the pods from cream.
2. Steep the saffron threads in water for a minute.
3. In a saucepan add saffron with the water, sugar and cream and simmer until the sauce can coat the back of a spoon.
4. Reduce the heat to very low and slowly add the cold butter and emulsify, do not overheat the mixture otherwise the sauce will break.
5. Let it cool and then place it in the fridge.
ASSEMBLY
1. Remove the mousseline from the moulds and place in the fridge for 3 hours before serving.
2. Dip the mousseline in pistachio powder, serve it with the sauce, decorate with sugar glass, dates and gold leaf.
Created by Chef Khaled
SOUTH KOREA Butter Soy Sauce Glazed Tteock-Garbi
Created by Chef Lim
“As
a young chef from Korea, I am inspired to blend tradition with modernity in my culinary creations. Although butter and cheese are not typical in traditional Korean cuisine, I’ve used Anchor Food Professionals dairy products to craft unique, new flavours.”
Lim Kyubin
Born in 2003, Chef Lim Kyubin is a rising star in the culinary world, rapidly making her mark on the international stage. Currently competing in the prestigious Worldchefs ‘Global Young Chefs Challenge,’ Lim’s journey is nothing short of inspiring.
Her role as an Assistant Instructor at the World Cooking & Bakery Academy in Cheong-ju, Korea, and her active membership in the Young Chefs Club of Korea, showcase her dedication to both education and innovation in the culinary arts.
Lim’s impressive accolades began with a silver medal in the Individual Culinary Art category at the 2022 Luxembourg Culinary World Cup. This early success was a precursor to her gold medal achievement as the 1st Runner in Team South Korea at the 2023 Shanghai International Culinary Cup.
Her talent was further solidified with two golds and two Champion of Class titles at the 2023 Culinaire Malaysia, followed by a triumph at the 2023 Philippine Culinary Cup, where she led her team to gold and champion titles in both the Young Chef Team Challenge and the Dream Team Challenge.
Chef Lim's expertise and dynamic approach sees her add a dairy twist to the traditional Korean Tteok-galbi.
Lim Kyubin
TASTE OF SOUTH KOREA
INGREDIENTS
Tteock-garbi
BUTTER SOY SAUCE GLAZED TTEOCK-GARBI
METHOD
Tteock-garbi
Created by Chef Lim
1. Mince the garlic and in a large bowl mix together all of the ingredients.
2 Divide into 50g portions and shape them.
3. Grease a pan and fry over low heat.
Butter soy sauce
1. Place all of the ingredients in the pan where the tteok-galbi was grilled and bring to a boil.
2. Put tteok-galbi in the butter soy sauce and boil it to reduce.
Butter pan seared king oyster mushroom
1. Heat olive oil in a pan and place the mushrooms face down, cook until brown in colour. Once caramalised add the butter and spoon over the mushrooms.
Deep-fried lotus root & garlic chilli cream cheese dip sauce
1. Dust the lotus root with corn starch and shallow fry in oil.
2. In a seperate pan stir fry the garlic in butter, then add the cream cheese and mix. Add the whipping cream and season with salt and pepper.
3. Remove from the heat and mix in the chopped cheongyang chilli.
Korean chive salad
1. Cut the Korean chives into 5cm batons and slice the onions.
2 Add all of the seasoning to the chives and onions and mix.
PHILIPPINES Filipino Ensaymada
Created by Chef Kenneth
“The Ensaymada is a Filipino favourite and patisserie staple. The butter dough and cream cheese buttercream heroes Anchor Food Professionals dairy products capability and adds a decadent edge to the classic”
Kennneth Lee O
Kenneth Lee O. Cacho is the Country Executive Chef at Unilever Food Solutions Philippines, a position he has held since August 2019. With a career spanning over three decades, Chef Kenneth has demonstrated unparalleled expertise and dedication to the culinary arts.
He is a highly respected figure in the industry, having previously served as Director and Managing Business Partner at the International School for Culinary Arts and Hotel Management (ISCAHM) in Pampanga and as a Chef Instructor at ISCAHM Quezon City since 2012.
Chef Kenneth’s culinary journey is distinguished by his time with Cunard Lines, where he was a key member of the inaugural teams for the RMS Queen Victoria and Elizabeth. His early career was shaped by significant roles at The Mandarin Oriental Manila and Le Souffle Restaurant and Wine Bar. His impressive portfolio of awards includes multiple Chef of the Year titles from the Philippine Culinary Cup and a silver medal in the WACS Global Chefs Challenge 2023 Regionals.
In addition to his professional achievements, Chef Kenneth used to own acclaimed dining establishments in Boracay: Los Indios Bravos, recognized as the best restaurant on TripAdvisor in 2015-16, and Steampunk, known for its fresh burgers and sandwiches. His culinary philosophy emphasizes excellence and innovation, making him a revered figure in the global culinary community.
Kennneth Lee O
INGREDIENTS
Pre-ferment
130g All Purpose Flour
120g Cake Flour
70g Sugar
2g Yeast
250ml Water
Butter Dough
130g All Purpose Flour
120g Cake Flour
70g Sugar
6g Yeast
60ml Anchor Food Professionals
Whipping Cream
60g Milk powder
150g Egg Yolks
3g Salt
60g Anchor Food Professionals
Standard Butter
Flavoring
50g Parmesan cheese
100g Anchor Food Professionals
Standard Butter
Cream Cheese Buttercream
250g Anchor Food Professionals
Standard Butter
150g Powdered sugar
250g Anchor Food Professionals
Cream Cheese
150ml Anchor Food Professionals
Whipping Cream
Pumpkin Seed Buttercream
70g Pumpkin seeds
70g Cream Cheese Buttercream
Jamon Buttercream
150g Jamon thinly sliced
70ml Anchor Food Professionals
Whipping Cream
Salted Egg Polvoron
25g Salted Egg powder
25g Milk powder
25g Powdered Sugar
25g Flour
Garnish Spanish Jamon
Parmesan cheese
Thyme leaves
FILIPINO ENSAYMADA
METHOD
Pre-ferment
1. Using a stand mixer with dough hook attachment, straight dough method.
2. Mix the ingredients on low speed for 2 minutes.
3. Turn the speed to medium and mix for 5 minutes.
4. Cover the bowl with Cling film and leave to proof for 1.5 hours at room temperature.
Butter Dough
1. Using a stand mixer with dough hook attachment, straight dough method.
2. Add all the ingredients together with the sponge (except the salt and butter).
3. Mix the dough on low speed for 2 minutes.
4. Turn the speed to medium-high and mix for 7 minutes then add the salt and butter.
5. Once gluten structure has been achieved, remove from the bowl.
6. Make sure work area is buttered.
7. Gather into a ball and place in a well buttered bowl, allow to bulk ferment (covered at room temp) for 1 hour or until doubled.
8. Weigh 60g each and allow to rest for 5 minutes.
9. On a well buttered board gently press the dough to create a rectangular shape.
10. Sprinkle with parmesan cheese and roll.
11. Roll into a ball and place in a well buttered baking mould (flower).
12. Bake in a pre-heated 150°C oven for 10 minutes or until a light golden crust is formed.
13. Cool down on wire racks.
Cream Cheese
Buttercream
1. Using a stand mixer with paddle attachment, cream the butter until colour turns pale - 10 minutes.
2. Slowly add the sugar and continue creaming until light and airy - 3 minutes.
3. Add the cream cheese in small batches and continue creaming until well incorporated and smooth - 5 minutes.
4. Whip the Anchor Whipping Cream and fold into the buttercream mixture.
Pumpkin Seed Buttercream
1. Toast the pumpkin seeds, cool down and pulverize in a spice blender.
2. Fold in 70 g of the cream cheese buttercream.
Jamon Buttercream
1. Lay the Jamon in a parchment lined tray and bake in a 160°C oven until crisp (10 minutes).
2. Cool down and pulverize in a spice blender.
3. Fold in 70 g of the cream cheese buttercream and the whipped cream.
Salted egg polvoron
4. In a cold pan, place the flour and slowly toast over medium heat until it turns slightly brown.
5. Add the salted egg powder and cook for 3 minutes until fragrant.
6. Cool the dry mixture down and add the other ingredients.
7. Sieve to remove clumps and store in a cool dry place.
ASSEMBLY
1. Inject the ensaymada with the Jamon buttercream and dot the top with pumpkin seed buttercream and cream cheese buttercream.
2. Garnish with crisp ham slices, toasted pumpkin seeds, parmesan cheese, thyme tips and dust with salted egg polvoron.
Created by Chef Kenneth
Bramley Bread and Butter Pudding
Created by Chef David
“Dairy is infamous for its role in puddings, and using Anchor Food Professionals dairy products has added a creamy depth and authenticity to each element, ensuring the flavours are as rich and comforting as the memories they evoke.”
David Warren
Chef David Warren is a distinguished figure in the culinary world, having been named the World Gourmet Summit Rising Chef of the Year twice, in 2007 and 2009. His tenure as Group Executive Chef at Michelangelo’s restaurant group saw him clinch the prestigious Citibank Restaurant of the Year award.
David’s culinary prowess also shone through with his first-place win at the Singapore Gourmet hunt, these are just a few of his notable achievements.
Entering the industry in a somewhat unconventional way, David began his career after graduating with honours, in a BA of Hotel Management. His initial segway into the kitchen was serendipitous, stepping in as a substitute chef for a colleague – needless to say David hasn’t left the kitchen since.
Continuing to ascend in his career, David now serves as the Global Advisory Chef at Anchor Food Professionals. Here, he thrives in pioneering innovations that enhance kitchen operations, reflecting on how these advancements would have elevated his experience managing multiple awardwinning restaurants.
David Warren
INGREDIENTS
Brown Bread Ice Cream
10ml Milk
330ml Anchor Food Professionals
Chef’s Classic
Whipping Cream
40g Sugar
7g Stabilizer
100g Skimmed Milk Powder
2g Lemon Zest
200g Molasses Sugar
100g Glucose
80g Toasted Brown Breadcrumbs
Bread & Butter Pudding
125ml Milk
125ml Anchor Food Professionals
Whipping Cream
43g Sugar
80g Egg Yolks
1 Loaf Brioche Bread
Croutons
1 Loaf Brioche Bread
50g Anchor Food Professionals
Standard Butter
30g Brown Sugar
Sea Salt To Taste
Californian Raisins Jam
80g Sultana Raisins
6g NH Pectin
33g Sugar
126ml Apple Juice
15g Glucose
Poached Bramley Apple
450ml Water
290g Sugar
13ml Lemon Juice
4 Bramley Apples
Junket Foam
40ml Lemon Juice
50ml Water
75ml Anchor Food Professionals
Chef’s Classic
Whipping Cream
38g Sugar
15g Gelatin Mass (200 bloom)
BRAMLEY BREAD AND BUTTER PUDDING
METHOD
Brown Bread Ice Cream
1. In a saucepan, heat cream and milk.
2. Combine part of sugar with stabilizer.
3. At 45°C, whisk in the sugar and stabilizer.
4. Mix in the rest of the ingredients and pasteurize the mixture to 85°C.
5. Strain the mixture and cool to 4°C .
6. Chill overnight.
7. Churn the ice cream while sprinkling breadcrumbs evenly.
Bread & Butter Pudding
1. In a saucepan, gently heat the cream and milk
2. Whisk the egg yolks and the sugar
3. Pour the milk and cream into the yolk mixture gradually while whisking.
4. Strain the mixture and chill
5. Slice thinly brioche bread and coil up like a swiss roll and place inside a 4 x 3.5cm dome mould.
6. Fill in the filling and let it soak for around 25 mins, fill it up again then bake at 145°C for approx. 15 to 20 mins or just partially
7. Once baked, immediately freeze to unmould
Croutons
1. Rinse raisins with warm water then strain.
2. Macerate raisins with apple juice for 2 hours
3. Heat up raisins and apple juice to 45°C, then whisk in mixed pectin with sugar
4. Add in glucose and cook to 105°C.
5. In food processor, blend the warm jam to get a coarse texture of raisins.
6. Pipe warm jam into a parchment paper and set aside.
Californian Raisins Jam
1. Slice the brioche bread and cut them into small cubes
2. Toss them with melted butter and brown sugar.
3. Toast the crumbs in the oven till brown and quicklytoss them with sea salt.
Poached Bramley Apple
1. Drycaramelize sugar bymelting the sugar in parts then till amber add warm water graduallyand cover the pan with a lid, once syrup consistencyadd lemon juice.
2. Cool down the caramel syrup and strain the mixture to remove impurities.
3. Slice the apple to 2cm thickness and cut with a 7cm diameter round cutter and 5cm diameterring for the inner layer to make an apple ring.
4. Then soak the apples in the caramel syrup overnight in the chiller.
Junket Foam
1. Warm water, cream, sugar and bloomed gelatin to dissolve everything then add in the lemon juice.
2. Allow to cool
3. Pour mixture into a siphon canister and charge with 2 pcs NO2 catridges and pipe out the foam when needed.
Created by Chef David
ASSEMBLY
1. To serve, place poached apple ring onto the plate,followbythe croutons
2. Then place a parbaked bread & butter pudding insidethe apple ring and immediatelyflashthem inthe ovenfor approx. 5 minutes.
3. Placethe ice cream ontop,follow bythefoam and decoratewiththe thinlysliced and poached apples
4. Serve immediately.
CHINA Cheese Bean Curd with Hawthorn Rolls
Created by Chef Richard
“This is an appetizer that combines traditional Chinese cuisine. My inspiration for this dish is the combination of Chinese Chongqing cuisine - Scorched Pepper Tofu and the traditional medicinal cuisine with cheese using high-quality dairy products, such as Anchor Whipping Cream and Anchor Cheddar Cheese Slices, etc.”
Richard Gao
Richard Gao currently serves as the Chef Manager in the National Accounts team of Foodservice Fonterra Greater China. With over 27 years of dedication to the culinary industry, Richard majored in Culinary Arts at a professional school and holds a national-level certification as a Western Cuisine Technician.
His expertise lies in Western cuisine, as well as the development and creation of Chinese-Western fusion cuisine.
Previously, Richard held positions as Head Chef in the Western Cuisine Departments of five-star establishments, including IHG Group hotels and international conference centres. He has been involved in numerous national banquets and major events such as the Expo Reception Banquet, the Shanghai Cooperation Organisation summit banquet, the Lujiazui Forum (World Mayors Summit), and the World Health Summit.
Richard had the honour of participating in the reception of national leaders, including Chinese Premier Li Qiang and New Zealand Prime Minister Christopher Luxon, during their visit to Fonterra’s headquarters in June.
RichardGao
CHEESE BEAN CURD WITH HAWTHORN ROLLS
METHOD
Created by Chef Richard
1. Mix the cheddar cheese slices and parmesan cheese in a food processor, then evenly sprinkle the cheese mixture onto a piece of baking paper.
2. Place the baking paper with the cheese mixture on a baking sheet and microwave on medium for 45 seconds.
3. Remove and use a round object to shape the cheese into the desired shape while it’s still warm.
Tofu with
1. Using a thermomix blend together milk, cream cheese and cream until smooth.
2. When the mixture is smooth, add sugar, hydrated gelatin and starch.
3. Heat the thermomix machine to 80 degrees and continue for 5 minutes.
4. Finally pour into desired mould and cool in the refrigerator for 4-5 hours.
Creamy Roasted Green Chili Sauce
1. Wash and dry the peppers, then heat a frying pan over medium heat. Add the peppers to the pan and cook, stirring occasionally, until the peppers are browned and have a bubbly, blistered appearance.
2. Allow the roasted peppers to cool slightly, then peel them and chop them finely.
3. In a saucepan, melt the butter over medium heat. Add the chopped peppers and pesto and cook, stirring constantly, until fragrant.
4. Add the cream and reduce the heat to low. Simmer until the sauce thickens slightly, then remove from the heat and let cool slightly. Pour the mixture into a blender and puree until smooth.
Cheese and hawthorn roll
1. Wash theyam, steam bake at 180 degrees for 45 minutes. Once cooked remove from the oven to cool.
2. Peel, sieve and blend theyam into a puree, once smooth add in the cream cheese, cream, lemon juice and sugar. Mix until well combined.
3. Shape the mixture into thin cylinders, approximately1.5cm in width, using plastic wrap.
4. Once shaped, place the strips in the refrigerator to chill.
5. Once chilled, wrap each small cylinder with the hawthorn roll and shape.
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