Menu Planning is an important and timely task every chef
has to undertake. So to help easy the task, Australia celebrity chefs and native
food experts, Vic Cherikoff and
Benjamin Christie have written the Australian
Menu Planning Guide. Vic Cherikoff is an evangelist for an authentic Australian
cuisine, an ombudsman for Australian chefs, an advocate for creating a globally
recognizable food style and a godfather to the commercialisation of dozens of
indigenous Australian ingredients. Benjamin Christie is a young Australian chef
with a rapidly growing international reputation as a television presenter,
cookbook author, culinary educator and chef consultant.
The new look Australian Menu Planning Guide provides 48 pages of dishes and
concepts for restaurants, hotels, conference, function and venue caterers who
are interested in discovering ways to integrate Australian ingredients. 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 native 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 regular menus, you could develop a series of Australian menus
offering including breakfast, morning tea, lunch dinner and cocktail party all
with the unique flavours of Australia. Australian ingredients such as
Lemon Myrtle,
Wattleseed,
Alpine Pepper, Yakajirri and Paperbark together with Australian game meats
such as kangaroo and emu which have really become popular on menus also.
Topics included in the latest version of the Australian Menu Planning Guide
are;
Breakfast
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, Café meals / Room
Service, Gourmet Wood fired pizzas, Australian Gourmet Meat Pies
Buffet
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
Canapés
Cold Canapés, Hot Canapés, Canapé Oysters, Soup Canapés, Hot Fork Styled Dishes,
Antipasto, Live Cooking / Carving Stations
Alacarte
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,
Chocolate Truffles
This is the third edition of the Australian Menu Planning Guide. When you
order the Australian Menu Planning Guide, you’ll receive regular updates and
special offers for 12 months. So when we publish a new version, you’ll receive
an update within days via email. The Australian Menu Planning Guide comes as a
PDF and requires Adobe Acrobat to be installed to be read. This is handy for
chefs that travel 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 native 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
world. |
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