Australian Menu Planning Guide

shop@cherikoff.net (Vic Cherikoff) — Wed, 11 Jun 2008 21:15:54 +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.

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Australian Menu Planning Guide