About us

If you prepare and serve pizza and pasta, Club Perfect is designed for you - whether you work in a takeaway or eat-in pizzeria, a neighborhood Italian restaurant, a local cafe, pub, club or bistro, in upmarket dining or the catering field.

Club Perfect is a dedicated resource for the pizza and pasta channel that draws on industry insights and world leading research and innovation at Anchor Food Professionals. We are focused on continuously creating new high-functioning, fit-for purpose dairy ingredients and service solutions to support the demands of today’s foodservice professionals.

Our brands include Perfect Italiano, Mainland and Anchor. 

Benefits

Club Perfect members receive our e-newsletter which keeps you up to date with the latest business insights, trends and innovations, new products and recipe inspiration.

History

Club Perfect was established in 2010 by Fonterra Foodservice, now known as Anchor Food Professionals to provide a comprehensive source of information on how foodservice professionals can utilise pizza and pasta on the menu to the benefit of their business.

Club Perfect is anchored by the heritage of our Italian Kitchen focused brands Perfect Italiano, Mainland and Anchor.

Perfect Italiano

1922 saw Natale Italiano bring his Italian cheese making traditions to Australia. Natale’s legacy can still be enjoyed today in every cheese we make. Perfect Italiano offers a specialised range of cheeses designed to bring authentic Italian flavour to your menu items.

Made to the traditional Italian cheesemaking methods, Perfect Italiano will enhance your meals with that genuine Italian touch. For many years Perfect Italiano has been regarded as the "pizzamaker's choice in cheese", due to its superior stretch and browning properties.

Mainland

The Mainland brand was established in New Zealand in 1955 and has won numerous awards over the years. The variety of cheeses available under the Mainland brand has grown over the decades and represents a premium quality, well-crafted cheese. 

Anchor

While still considered a relative newcomer to the Australian market, Anchor has already built a reputation for quality and innovation with fit for purpose products such as Anchor Culinary Cream. Anchor's origins go back to 1886, and 122 years later it has grown into a leading global dairy brand with presence in over 140 countries.

Ambassadors

Theo Kalogeracos

Theo Kalogeracos is known in the culinary world as a Master Pizza Chef a long list of award-winning pizzas such as the Pisagne (a lasagne style pizza with bolognese sauce, pasta sheets and parmesan cheese) and Chocolate Mud Honey (chocolate mud cake, honey, chocolate sauce and white, milk and dark chocolate buttons with icing sugar). Named 2010 World Champion Pizza Maker at the Las Vegas Pizza Show, Theo's awards also include the 2006 Winner of the Las Vegas Italian Chef Wars and the 2003 Australian winner of Dairy Farmers Best of the Best Pizza Challenge. Theo also won Best of the Best Pizzaiolo at the International Pizza Expo 2013 in Las Vegas. Theo credits his Greek heritage, multicultural family influences, training as a baker and pastry chef, strong work ethic and Italian mentor Caesar Saraceni for his successful pizza creations. Theo's philosophy for successful pizzamaking is "it's about using quality, fresh produce and developing new flavours."

Pizza religion

Pizza Religion has built their dine-in, takeaway and delivery restaurants in Melbourne into a flourishing business. 

Pizza Religion’s Sherry Braised Beef Cheek Pizza with Celeriac Puree, Gremolata and Truffle oil won Best Pizza at the Australian Final of the 2012 Global Pizza & Pasta Challenge.

Pizza Religion is constantly on the lookout for new pizza concepts and are keen proponents of adapting flavours and recipe concepts from other popular meals for use on pizza.

Simon Best

Restaurateur Simon Best, co-owner of award winning Augello’s restaurant at Mooloolaba on the Queensland Sunshine Coast. 

Simon has built Augello's reputation on the use of innovative pizza toppings, such as his winning entry for the 2010 Global Pizza & Pasta Challenge - home-made salsa verde over a parmesan and dill-infused pizza base, topped with baby spinach, hot smoked salmon and salmon caviar drizzled with caper and lemon mayonnaise.