Order your copy of the Australian Menu Planning Guide
Menu Planning is an important and timely task every chef has to undertake. So to help easy the task, so Vic Cherikoff and I have written the Australian Menu Planning Guide.
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.
Order your copy of the Australian Menu Planning Guide