Australian Menu Planning Guide

Vic Cherikoff Food Services — Sat, 16 Jul 2011 09:52:05 +1000

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, Caf� 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

Canap�s
Cold Canap�s, Hot Canap�s, Canap� Oysters, Soup Canap�s, 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.

Global Survey Results on Hotel Cuisine Promotions

Vic Cherikoff Food Services — Wed, 11 Jun 2008 21:16:28 +1000

From January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry.

The survey was developed to identify the challenges for hotels in hosting cuisine promotions and to allow hotels to evaluate future promotions and distinguish the profitability of a particular event.

Guest chefs are commonly invited to host hotel promotions around the world. However many promotions are still seen as significant cost centres and run for public relations rather than as for what they should be - serious revenue generators and opportunities to train the kitchen brigade in specific cuisine offerings.

The survey addressed 14 key areas;

1. How often does your property run cuisine promotions?
2. Why run a cuisine promotion?
3. What cuisine is the most popular?
4. Do you feature a guest chef for cuisine promotions?
5. Is the reputation or celebrity status of the guest chef important?
6. Average length of a hotel cuisine promotion?
7. Does your hotel try to gain sponsorship for cuisine promotions?
8. Do sponsors feel that they got value for their investment?
9. Average budget for each cuisine promotion in US Dollars?
10. For what market segment is the cuisine promotion predominantly focused?
11. How many room nights does a cuisine promotion typically generate?
12. What factors contributed to your least successful promotion(s)?
13. Have your cuisine promotions been increasingly successful?
14. What do you feel makes a cuisine promotion successful?

The results were very surprising and paint a realistic picture of the industry today and also direct readers to think outside the square to attract attendees to future promotions and look at what opportunities they offer potential guests.
The Dining Downunder Global Survey Results on Hotel Cuisine Promotions is 21 pages and is in PDF format.

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Australian Menu Planning Guide

Global Survey Results on Hotel Cuisine Promotions