Australian Promotion Guest Chef Wayne
24th Feb - 5th Mar 2003
Hanoi, Vietnam
AUSTRALIAN BUFFET MENU CYCLE MENU ITEMS
SOUPS
Roasted Butternut Pumpkin
Potato And Leek Soup With Garlic Croutons
Wild Forest Mushroom
Sweet Corn Soup With Blue Crab
Chicken Broth With Roasted Corn And Coriander
Roasted Vine Ripened Tomatoes With Basil
Sweet Potato And Lime
Roasted Fennel And Tomato Soup
Crocodile And Leek Soup
Kangaroo Tail Soup
RICE
Ginger and shallot
Shrimp Fried Rice
Saffron & Raisin Rice
Zucchini Rice
Wild Rice Duo
VEGETABLES
Eucalyptus Honey Carrots
Native Peppermint And Honey Carrots
Braised Cabbage With Australian Mountain Pepper Thyme
Baked Queensland Blue Pumpkin
Vegetable Lasagna
Buttered beans
Broccoli bake
POTATO
Potato bake with rosemary and leek
Potato cakes
Rosemary wedges
New Chats
Chunky Home Style Mash With Shallots And Bacon
Sautéed Potatoes With Skins On
Kipfler Potato Mash With Onion
Kumara Wedges
FISH
Crispy skin Barramundi on leek with Verjus dressing
Tasmanian Salmon
Snapper fritters with lemon myrtle mayonnaise
Tasmanian Mussels In Garlic And Wine
Char Grilled Octopus With Lemon Myrtle Sauce
Wild Barramundi In A Mango Sauce
Queensland Calamari With Mountain Pepper
Atlantic Salmon With Spinach, Pine Nuts And Lemon Myrtle Sauce
Seared Salmon Steaks Topped With Tapenade On Green String Beans & Beetroot Sauce
EMU
Out Back Emu Stew
Emu Schnitzel
Emu Stroganoff
Barbecued Emu, Fillet
KANGAROO
Kangaroo Pie With Native Juniper Berries
Kangaroo Rump Braised In Shiraz jus
Grilled Kangaroo Fillets On A Bed Of Winter Vegetables
BEEF
Slow roasted beef ribs with a mountain pepper jus
Marinated Veal Rump With Blue Mountain Mushrooms And Balsamic Jus
Grain Fed Roasted Sirloin With A Mountain Pepper Sauce
Beef And Kidney Pie
Veal Cordon Blur with Illawarra Plum sauce
Veal & Kidney Ragout
Grilled Beef Medallions With Caramelized Eschalots & macadamia nuts
LAMB
Rolled Roast Lamb With A Mushroom And Fennel Stuffing +Port Jus
Roasted Lamb Rump With Native Peppermint Sauce
Lamb Cutlets Encrusted With A Mountain Pepper And Macadamia Crust
Lamb Shanks Braised in a port Jus
PORK
Roasted pork With Lemon Myrtle Sauce
BBQ pork ribs with Illawarra plum sauce
Eucalyptus Honey Baked Ham With Gravy Jus
CHICKEN
Lemon Aspen Chicken with pickled ginger over Asian Greens
Barossa Valley Chicken Pieces In Honey And Soy
Roasted mountain Pepper Chicken on Braised Baby Marrow
Fricassee of Chicken & Leek
Roasted Chicken Thy With A Spicy Apricot Sauce
LIVE COOKING STATION
Pan-fried Squid Rings Mountain Pepper Style
Sautéed Wild Mushrooms Tossed In White Wine Sauce
Roasted Lamb Carving Served With An Illawarra plum jus
Deep Fried Zucchini Flowers Stuffed with Ricotta and tomato salsa sauce
Pernod Flamed Yabbies
SALADS
Smoked Salmon
Penne pasta salad with Macadamia Pesto
Roasted pumpkin with pumpkin seeds
Pickled Baby Beets
Roasted beetroot with Valencia orange
Three Bean Mix with Sliced Almond
Potato and sweet corn
DRESSINGS
Lemon Myrtle
Native Peppermint And Orange
Wattleseed Mayonnaise
Mustard And Honey
Spicy Mountain Pepper
Illawarra Plum And Chilli Dressing
Tangy Mango Mayonnaise
Shallot And Sherry Vinaigrette
Basil And Oregano
Preserved Lemon Yoghurt
Lemon Aspen And Verjus
AUSTRALIAN FARMHOUSE CHEESE SELECTION
BLUES
Tarago River Gippsland Blue
Millawana blue
King Island Lighthouse Blue Brie
CHEDDARS
South Cape Tasty Cheddar
Butter fields Vintage Cheddar
BRIE
South Cape Brie
King Island Brie
FETTA
Mt Emu Creek Marinated Fetta
Yarra Valley Persian Style Fetta
DESSERTS
Wattle seed Pavlova
Cherry Slice
Warm Stick Date Pudding
Peppermint And Chocolate Mousse Cake With Ground Native Peppermint
Australian Blueberry Cheesecake
BREADS
Damper
Olive Bread
Bio Rolls
White Yeast Sourdough Bread
Pumpkin Bread
Aniseed Myrtle Bread
Pecan Nut Bread
ICE CREAMS
Macadamia nut Ice Cream
Wild Berry Sorbet
Wattle Seed Ice Cream
Lemon Myrtle and Lime Sorbet
Chocolate Macadamia Ice Cream
Honey And Macadamia Ice Cream