Menu Planning is an important and timely task every chef
has to undertake. So to help make the task easy we have prepared the Australian Menu Planning Guide.
This is 48 pages of dishes and concepts for restaurants, hotels, conference, function and venue caterers who are interested in discovering ways to integrate Australian ingredients and set themselves apart from the crowd. You need to differentiate your food offering from your competitors and an innovative, Australian menu is an extremely effective way of doing this.
The Australian Menu Planning Guide can be considered a foundation for establishing Australian set menus, buffets, breakfast menus and a la carte dishes.
Hundreds of chefs around the world now use Australian wild ingredients on
their menus everyday. Thousands of dishes have been created featuring them and
probably millions of diners now recognize that an original, unmistakable,
Australian cuisine is emerging from this concerted effort.
Apart from your regular menus, you could develop a series of Australian variations including breakfast, morning tea, lunch dinner and cocktail party, all
with the unique flavours of Australia. Australian ingredients such as
Lemon Myrtle Sprinkle,
Alpine Pepper, Yakajirri and Paperbark together with Australian game or domesticated meats and seafood.
Topics included in the latest version of the Australian Menu Planning Guide
Freshly squeezed juice cocktails, Blended Smoothies, Sparkling Wines, Cereals,
Cold Buffet Breakfast, Breakfast Sausages, Live Breakfast Stations, Cold Plated
Breakfast, Hot Plated Breakfast, Breakfast Crepes, Breakfast Bakery
Coffee Shop & Room Service
Cookies and Biscuits, Friands, Sweet Muffins, Savoury Muffins, Caf? meals / Room
Service, Gourmet Wood fired pizzas, Australian Gourmet Meat Pies
Bread Selection, Buffet Soups, Buffet Salads, Antipasto, Hot Buffet Dishes, Wet
Dishes, BBQ Dishes, Carvery and Roasts, Buffet Condiments, Potato & Farinaceous
Dishes, Vegetarian Dishes, Live Pasta Station, Buffet Desserts
Cold Canap?s, Hot Canap?s, Canap? Oysters, Soup Canap?s, Hot Fork Styled Dishes,
Antipasto, Live Cooking / Carving Stations
Amuse Bouche, Soups, Cold Appetizers, Hot Appetizers, Vegetarian Appetizers,
Oysters, Sorbets, Main Courses ? Seafood, Main Courses - Meat, Poultry & Game,
Vegetarian Main Courses, Desserts, Australian Cheeses, Ice-creams, Gelato,
This is the third edition of the Australian Menu Planning Guide. It comes as a
PDF and requires Adobe Acrobat to be installed to be read. This is handy for
chefs who travel and who don?t want to carry around large and bulky cookbooks.
The Australian Menu Planning Guide is also included in our
Chefs Hamper which is includes a wide range of Australian wild ingredients
and allows chefs to experiment and plan menus.
So join the elite group of creative chefs, chefs who are
pioneers in their own exploration of the newest concept in food anywhere in the