Ass 3 Excel

Standard Recipe Card
Name of dish: Garlic Prawns Portion nos.: 10

Ref.source:
Total Cost: $61.57 Portion size.:
Portion Cost: $6.16 Sale Price at $0.00
30%
( Food Cost)
Sales Price Food Cost %

Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost
Marinade Prawns 0.000 $0.00
Prawns U8 green whole 2.500 kg $19.50 kg $ 48.75
Oil Vegetable Sunflower 0.100 ltre $1.10 ltre $ 0.11
Coriander Bunch Fresh 1.000 each $2.50 each $ 2.50
0.000 $0.00
Pasta 0.000 $0.00
Flour Bakers (strong) 1.000 kg $1.50 kg $ 1.50
Eggs Medium Size 10.000 each $0.60 each $ 6.00
0.000 $0.00
Sauce 0.000 $0.00
Garlic Fresh Minced 0.100 kg $9.00 kg $ 0.90
Butter Salted 0.100 kg $2.50 kg $ 0.25
Stock Chicken 0.200 litre $2.50 litre $ 0.50
White wine 0.100 litre $6.00 litre $ 0.60
Cream Thickened 0.200 litre $2.30 litre $ 0.46
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $61.57
Portion Cost $6.16

Method:
1. Shell and devein prawns; halve prawns lengthways, if they are large.
2. Cook the spaghetti in a large pan of rapidly boiling, well-salted water until just tender; drain. Return to pan; cover to
keep warm.
3. Meanwhile, heat the oil in a medium frying pan over a high heat. Cook the prawns for about 1 minute on each side or
until they are just cooked through. Remove from the pan; reduce the heat to medium. Add the butter and garlic to the
pan; cook, stirring, until the garlic is fragrant. Add the wine; cook for a further minute. Stir in the cream, mustard and
pepper. Combine the cornflour and water in a small bowl; stir until smooth and add to the sauce. Cook, stirring, until
the mixture boils and thickens. Season to taste with salt. Reserve 1/2 cup of the cream sauce.
4. Add remaining cream sauce to the spaghetti; mix thoroughly to coat. Stir in half of the parsley.
5. Divide spaghetti between four serving bowls. Toss the prawns in the reserved cream sauce; spoon over spaghetti.
Sprinkle with the remaining parsley.
Name of dish: Oyster cooked in salsa verde Portion nos.: 2

Ref.source:
Total Cost: $3.03 Portion size.: 120g
30%
( Food Cost)
Sales Price $7.57 Food Cost % 20.0%

Commodities
Oyster 0.000 $0.00
Oyster pacific unshucke 1.500 ea $1.00 ea $ 1.50
0.000 $0.00
Rock salt 0.050 g $1.00 $ 0.05
Rock salt 0.000 $0.00
0.000 $0.00
Sauce 0.000 $0.00
olive oil 0.100 ml $4.00 L $ 0.40
garlic crushed, freshed 0.025 g $3.42 kg $ 0.09
Parsley fresh 0.050 g $7.00 kg $ 0.35
plain flour 0.025 $15.00 kg $ 0.38
white wine cooking wine 0.050 ml $4.54 L $ 0.23
black pepper fresh 0.005 g $8.24 kg $ 0.04
Total Cost $3.03
Portion Cost $1.51
Method:
Shuck the oysters over a sieve placed over a bowl, making sure you collect all the juices, then set
the oyster meat and strained juices aside. Rinse the bottom of the oyster shells, then dry well.
Spread the rock salt over a serving plate, then place the cleaned shells on the salt – this helps keep
them steady.
Heat the oil and garlic in a small saucepan over low heat just until golden. Add the parsley and flour
and stir for 1 minute. Stir in the wine and 50 ml water and bring to the boil, then add the oyster
meat and strained juices. Season with black pepper, then stir for 1 minute or until heated through.
Divide the oysters and salsa verde among the shells and serve immediately.
Version 2
Name of dish: Oyster cooked in salsa verde Portion nos.:

Ref.source:
Portion Cost: $0.18 Sale Price at
30%
( Food Cost)
Sales Price $0.61 Food Cost %

Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
Oyster 0 0.000 0.000 $0.00
Oyster pacific unshucked 1.800 ea $1.00
0 0 0.000 0.000 $0.00
Rock salt 0 0.060 g $1.00
Rock salt 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Sauce 0 0.000 0.000 $0.00
olive oil 0 0.120 ml $4.00
garlic crushed, freshed 0.030 g $3.42
Parsley fresh 0.060 g $7.00
plain flour 0 0.030 0.000 $15.00
white wine cooking wine 0.060 ml $4.54
black pepper fresh 0.006 g $8.24
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Portion nos.: 20
Portion size.: 150g

Sale Price at $0.61
( Food Cost)
30.0%
Cost per kg/l/Unit Actual cost
ea $ 1.80
$ 0.06
L $ 0.48
kg $ 0.10
kg $ 0.42
kg $ 0.45
L $ 0.27
kg $ 0.05
Total Cost $3.63
Portion Cost $0.18

Standard Recipe Card Ala' carte
Name of dish: Scallops with chardonnay butter Portion nos.: 2

Ref.source: sbs food
30%
( Food Cost)

Commodities
Scallop 0.000 $0.00
Scallop Roe on fresh 0.100 $23.50 $ 2.35
0.000 $0.00
Garnish 0.000 .
olive oil 0.010 ml $4.00 L $ 0.04
baby traget beetroot Baby 0.060 g $10.00 g $ 0.60
Chervill fresh , bunch 0.200 bunch $1.55 bunch $ 0.31
0.000 $0.00
Chardonnay butter 0.000 $0.00
Tasmnian scallop roe Tasmania 0.030 $0.00
White wine vinegar 0.100 ml $2.00 L $ 0.20
Chardonnay HARDY - OP - SEM - 0.100 L $4.46 L $ 0.45
black peppercorns 0.002 g $13.00 kg $ 0.03
golden shallot 0.020 g $9.00 kg $ 0.18
bay leaf bunch 0.200 bunch $0.05 bunch $ 0.01
butter 0.200 kg $5.40 kg $ 1.08
0.000 $0.00
Creamed nettles 0.000 $0.00
Raw nettles fresh 0.020 g $10.00 kg $ 0.20
butter 0.010 g $5.40 kg $ 0.05
garlic 0.020 g $4.54 kg $ 0.09
cream 0.020 ml $6.20 L $ 0.12
parmesan cheese grated 0.012 g $9.52 g $ 0.11
Total Cost $5.83
Portion Cost $2.91
Method:
Chilling time: 15 minutes
To make the chardonnay butter, place the roe, vinegar, wine, peppercorns, shallot and bay leaf in a small saucepan and simmer over low heat until reduced
by three quarters. Remove from the heat, transfer to a blender and process until finely ground. Do not sieve, just make sure everything is well ground.
Transfer to a bowl and refrigerate until chilled.
Using an electric mixer, beat the butter until very light and fluffy. With the motor running, gradually add the chilled reduction to the butter, beating well after
each addition until well combined. Set aside.
To make the creamed nettles, bring a large saucepan of water to the boil. Put on your garden gloves and gently empty the nettles into a colander in your
sink. Rinse well by using the tongs to flip the nettles. (I know you shouldn’t need both tongs and gloves but be safe!!)
Drop the nettles into the boiling water and cook for 3-4 minutes, then drain into the colander and rinse with cold water. Let drain. When the nettles are cool
enough to handle, cut off the stems with kitchen scissors and discard or compost. Squeeze out the liquid from the nettles and finely chop by hand or in a
food processor.
Melt the butter in a frying pan over medium heat. When the butter has melted, add the garlic and stir until just golden. Add the cream and season with salt
and pepper. Simmer for about 2 minutes or until the cream coats the back of a spoon. Add the grated parmesan and chopped nettles and cook for about 2
more minutes or until heated through. Serve warm.
Method:
by three quarters. Remove from the heat, transfer to a blender and process until finely ground. Do not sieve, just make sure everything is well ground.
Transfer to a bowl and refrigerate until chilled.
Using an electric mixer, beat the butter until very light and fluffy. With the motor running, gradually add the chilled reduction to the butter, beating well after
each addition until well combined. Set aside.
To make the creamed nettles, bring a large saucepan of water to the boil. Put on your garden gloves and gently empty the nettles into a colander in your
sink. Rinse well by using the tongs to flip the nettles. (I know you shouldn’t need both tongs and gloves but be safe!!)
Drop the nettles into the boiling water and cook for 3-4 minutes, then drain into the colander and rinse with cold water. Let drain. When the nettles are cool
enough to handle, cut off the stems with kitchen scissors and discard or compost. Squeeze out the liquid from the nettles and finely chop by hand or in a
food processor.
and pepper. Simmer for about 2 minutes or until the cream coats the back of a spoon. Add the grated parmesan and chopped nettles and cook for about 2
more minutes or until heated through. Serve warm.
To serve, place the chilled chardonnay butter in a place in a cold heavy-based saucepan over low heat. Stand, without stirring just until the butter is half
melted. Remove from the heat and whisk until melted and smooth. Make sure the butter doesn’t get too hot- if it totally melts it will split.
Heat a large frying pan over high heat. Toss the scallops in a bowl with a few drops of olive oil and season lightly. Cook the scallops for 10 seconds on each
side or until golden but still translucent in the centre.
To assemble, place small dollops of warm creamed nettles on serving plates. Top with the scallops and spoon a little warm chardonnay butter over each. Top
with shaved beetroot slices and herbs.
Version 2
Standard Recipe Card Buffet
Name of dish: Scallops with chardonnay butter Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
Scallop 0.000 0 0.000 $0.00
Scallop Roe on fresh 0.120 0.000 $23.50
0 0 0.000 0.000 $0.00
Garnish 0 0.000 0.000 .
olive oil 0 0.012 ml $4.00
baby traget beetroot Baby 0.072 g $10.00
Chervill fresh , bunch 0.240 bunch $1.55
0 0 0.000 0.000 $0.00
Chardonnay butter 0 0.000 0.000 $0.00
Tasmnian scallop roe Tasmania 0.036 0.000 $0.00
White wine vinegar 0 0.120 ml $2.00
Chardonnay HARDY - OP - SEM - 0.120 L $4.46
black peppercorns 0 0.002 g $13.00
golden shallot 0 0.024 g $9.00
bay leaf bunch 0.240 bunch $0.05
butter 0 0.240 kg $5.40
0 0 0.000 0.000 $0.00
Creamed nettles 0 0.000 0.000 $0.00
Raw nettles fresh 0.024 g $10.00
butter 0 0.012 g $5.40
garlic 0 0.024 g $4.54
cream 0 0.024 ml $6.20
parmesan cheese grated 0.014 g $9.52
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
Remove from the heat, transfer to a blender and process until finely ground. Do not sieve, just make sure everything is well ground. Transfer to a bowl and
chilled.
Using an electric mixer, beat the butter until very light and fluffy. With the motor running, gradually add the chilled reduction to the butter, beating well aft
until well combined. Set aside.
To make the creamed nettles, bring a large saucepan of water to the boil. Put on your garden gloves and gently empty the nettles into a colander in your si
using the tongs to flip the nettles. (I know you shouldn’t need both tongs and gloves but be safe!!)
Drop the nettles into the boiling water and cook for 3-4 minutes, then drain into the colander and rinse with cold water. Let drain. When the nettles are coo
handle, cut off the stems with kitchen scissors and discard or compost. Squeeze out the liquid from the nettles and finely chop by hand or in a food process
Simmer for about 2 minutes or until the cream coats the back of a spoon. Add the grated parmesan and chopped nettles and cook for about 2 more minute
through. Serve warm.
To serve, place the chilled chardonnay butter in a place in a cold heavy-based saucepan over low heat. Stand, without stirring just until the butter is half me
Method:
Remove from the heat, transfer to a blender and process until finely ground. Do not sieve, just make sure everything is well ground. Transfer to a bowl and
chilled.
Using an electric mixer, beat the butter until very light and fluffy. With the motor running, gradually add the chilled reduction to the butter, beating well aft
until well combined. Set aside.
To make the creamed nettles, bring a large saucepan of water to the boil. Put on your garden gloves and gently empty the nettles into a colander in your si
using the tongs to flip the nettles. (I know you shouldn’t need both tongs and gloves but be safe!!)
Drop the nettles into the boiling water and cook for 3-4 minutes, then drain into the colander and rinse with cold water. Let drain. When the nettles are coo
handle, cut off the stems with kitchen scissors and discard or compost. Squeeze out the liquid from the nettles and finely chop by hand or in a food process
Simmer for about 2 minutes or until the cream coats the back of a spoon. Add the grated parmesan and chopped nettles and cook for about 2 more minute
through. Serve warm.
To serve, place the chilled chardonnay butter in a place in a cold heavy-based saucepan over low heat. Stand, without stirring just until the butter is half me
the heat and whisk until melted and smooth. Make sure the butter doesn’t get too hot- if it totally melts it will split.
Heat a large frying pan over high heat. Toss the scallops in a bowl with a few drops of olive oil and season lightly. Cook the scallops for 10 seconds on each s
but still translucent in the centre.
To assemble, place small dollops of warm creamed nettles on serving plates. Top with the scallops and spoon a little warm chardonnay butter over each. To
beetroot slices and herbs.
Portion nos.: 20
Portion size.:
Sale Price at $1.17
( Food Cost)
30.0%
$ 2.82
$ -
L $ 0.05
g $ 0.72
bunch $ 0.37
L $ 0.24
L $ 0.54
kg $ 0.03
kg $ 0.22
bunch $ 0.01
kg $ 1.30
kg $ 0.24
kg $ 0.06
kg $ 0.11
L $ 0.15
g $ 0.14
$6.99
Portion Cost $0.35
and simmer over low heat until reduced by three quarters.

ng is well ground. Transfer to a bowl and refrigerate until
reduction to the butter, beating well after each addition
mpty the nettles into a colander in your sink. Rinse well by
water. Let drain. When the nettles are cool enough to

finely chop by hand or in a food processor.
den. Add the cream and season with salt and pepper.
ettles and cook for about 2 more minutes or until heated
out stirring just until the butter is half melted. Remove from
and simmer over low heat until reduced by three quarters.
ng is well ground. Transfer to a bowl and refrigerate until
reduction to the butter, beating well after each addition
mpty the nettles into a colander in your sink. Rinse well by
water. Let drain. When the nettles are cool enough to

finely chop by hand or in a food processor.
den. Add the cream and season with salt and pepper.
ettles and cook for about 2 more minutes or until heated
out stirring just until the butter is half melted. Remove from
.
ook the scallops for 10 seconds on each side or until golden
e warm chardonnay butter over each. Top with shaved

Name of dish: floral spring rolls Portion nos.: 2

30%
( Food Cost)

Commodities
Dressing for filling 0.000 $0.00
ginger fresh 0.100 g $7.54 kg $ 0.75
sugar palm dark 0.005 g $8.88 kg $ 0.04
lime juice 0.002 g $6.34 g $ 0.01
sweet chili sauce 0.005 g $4.09 l $ 0.02
seaweed flakes nori sheet 0.100 sheet $4.42 sheet $ 0.44
soy sauce light 0.002 g $2.01 g $ 0.00
salt pinch 0.000 $0.00
pepper picn 0.000 $0.00
0.000 $0.00
filling and rolls 0.000 $0.00
rice noodles 0.030 g $2.82 kg $ 0.08
tofu firm/hard 0.050 g $6.45 kg $ 0.32
lettuce leaves baby cress 0.010 g $10.00 kg $ 0.10
carrot medium 0.010 g $1.99 g $ 0.02
onion brown 0.010 g $1.85 g $ 0.02
cucumber fresh 0.010 g $4.51 g $ 0.05
rice paper pack of 12 sheets 0.100 pkt $1.52 pkt $ 0.15
flowers fresh 0.100 pkt $5.80 pkt $ 0.58
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $2.60
Portion Cost $1.30
Method:
Method:
To make the dressing, grate the ginger very finely. Add it to a bowl with the remaining ingredients
and stir to combine. Set aside.
For the filling, soak the rice vermicelli noodles in warm water for 10 minutes until soft. You will
Method:
Method:
and stir to combine. Set aside.
For the filling, soak the rice vermicelli noodles in warm water for 10 minutes until soft. You will
need 1 cup rehydrated noodles.
Cut the cucumber in half lengthways and scoop out the seeds. Slice into fine batons. Slice the tofu
to match. Add the tofu and cucumber to a bowl with the remaining ingredients for the filling, then
spoon over the dressing and mix through.
Version 2
Name of dish: floral spring rolls Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
Dressing for filling 0 0.000 0.000 $0.00
ginger fresh 0.120 g $7.54
sugar palm dark 0.005 g $8.88
lime juice 0 0.003 g $6.34
sweet chili sauce 0 0.005 g $4.09
seaweed flakes nori sheet 0.120 sheet $4.42
soy sauce light 0.003 g $2.01
salt pinch 0.000 0.000 $0.00
pepper picn 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
filling and rolls 0 0.000 0.000 $0.00
rice noodles 0 0.036 g $2.82
tofu firm/hard 0.060 g $6.45
lettuce leaves baby cress 0.012 g $10.00
carrot medium 0.012 g $1.99
onion brown 0.012 g $1.85
cucumber fresh 0.012 g $4.51
rice paper pack of 12 sheets 0.120 pkt $1.52
flowers fresh 0.120 pkt $5.80
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
combine. Set aside.
For the filling, soak the rice vermicelli noodles in warm water for 10 minutes until soft. You will nee
rehydrated noodles.
Add the tofu and cucumber to a bowl with the remaining ingredients for the filling, then spoon ove
dressing and mix through.
Method:
combine. Set aside.
For the filling, soak the rice vermicelli noodles in warm water for 10 minutes until soft. You will nee
rehydrated noodles.
Add the tofu and cucumber to a bowl with the remaining ingredients for the filling, then spoon ove
dressing and mix through.
Portion nos.: 20
Portion size.:
Sale Price at $0.52
( Food Cost)
30.0%
kg $ 0.90
kg $ 0.05
g $ 0.02
l $ 0.02
sheet $ 0.53
g $ 0.01
kg $ 0.10
kg $ 0.39
kg $ 0.12
g $ 0.02
g $ 0.02
g $ 0.05
pkt $ 0.18
pkt $ 0.70
$3.11
Portion Cost $0.16
he remaining ingredients and stir to
utes until soft. You will need 1 cup
fine batons. Slice the tofu to match.

the filling, then spoon over the
he remaining ingredients and stir to
utes until soft. You will need 1 cup
fine batons. Slice the tofu to match.

the filling, then spoon over the
Name of dish: Wagyu tataki Portion nos.: 2
Ref.source:
30%
( Food Cost)

Commodities
Ingredients 0.000 $0.00
Beef sirloin wagyu, boneless 0.100 kg $11.50 kg $ 1.15
sesame oil 0.003 ml $9.00 ml $ 0.03
chives fresh 0.100 bunch $1.20 bunch $ 0.12
carrot medium 0.020 $1.85 $ 0.04
0.000 $0.00
Fig sauce 0.000 $0.00
soy sauce japanese 0.003 ml $0.00 ml
sake cooking 0.003 ml $0.00 ml
orange juiced 0.100 ea $0.28 ea $ 0.03
lemon juiced 0.100 ea $0.42 ea $ 0.04
figs dried turkish figs 1.400 ea $0.00 ea
miso paste 0.006 ml $0.00 ml
apple fresh, green 0.100 ea $0.02 ea $ 0.00
onion brown 0.100 ea $0.27 ea $ 0.03
garlic fresh 0.400 ea $0.80 ea $ 0.32
ginger fresh 0.005 g $7.54 g $ 0.04
cayenne pepper 0.001 g $13.00 kg $ 0.01
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $1.80
Portion Cost $0.90
Method:
Method:
To make fig sauce, combine soy, sake and citrus juices in a jug. Place figs in a bowl, pour over soy
mixture, cover with plastic wrap and soak for 4 hours or preferably overnight.
Using a food processor, purée figs and juices with miso, apple, onion, garlic, ginger and shichimi
until smooth. Transfer to a bowl, cover surface with plastic wrap and set aside. Fig sauce will keep
refrigerated in an airtight container for up to 1 month. Makes 200 ml.
Season beef with salt and pepper, then toss in sesame oil. Heat a large frying pan over high heat,
add beef and brown, turning, for 2 minutes; the meat will still be rare inside. Transfer to a plate.
Cool, then thinly slice.
To make fig sauce, combine soy, sake and citrus juices in a jug. Place figs in a bowl, pour over soy
mixture, cover with plastic wrap and soak for 4 hours or preferably overnight.
Using a food processor, purée figs and juices with miso, apple, onion, garlic, ginger and shichimi
until smooth. Transfer to a bowl, cover surface with plastic wrap and set aside. Fig sauce will keep
refrigerated in an airtight container for up to 1 month. Makes 200 ml.
Season beef with salt and pepper, then toss in sesame oil. Heat a large frying pan over high heat,
add beef and brown, turning, for 2 minutes; the meat will still be rare inside. Transfer to a plate.
Cool, then thinly slice.
Spread fig sauce on a platter and top with beef. Scatter over sesame and chives, and serve with the
salad and shishito peppers.
Version 2
Name of dish: Wagyu tataki Portion nos.:
Ref.source:
30%
( Food Cost)

Commodities
Ingredients 0 0.000 0.000 $0.00
Beef sirloin wagyu, boneless 0.120 kg $11.50
sesame oil 0 0.004 ml $9.00
chives fresh 0.120 bunch $1.20
carrot medium 0.024 0.000 $1.85
0 0 0.000 0.000 $0.00
Fig sauce 0 0.000 0.000 $0.00
soy sauce japanese 0.003 ml $0.00
sake cooking 0.003 ml $0.00
orange juiced 0.120 ea $0.28
lemon juiced 0.120 ea $0.42
figs dried turkish figs 1.680 ea $0.00
miso paste 0.007 ml $0.00
apple fresh, green 0.120 ea $0.02
onion brown 0.120 ea $0.27
garlic fresh 0.480 ea $0.80
ginger fresh 0.006 g $7.54
cayenne pepper 0 0.001 g $13.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
To make fig sauce, combine soy, sake and citrus juices in a jug. Place figs in a bowl, pour over soy mi
cover with plastic wrap and soak for 4 hours or preferably overnight.
Using a food processor, purée figs and juices with miso, apple, onion, garlic, ginger and shichimi unti
er soy Transfer to a bowl, cover surface with plastic wrap and set aside. Fig sauce will keep refrigerated in a
container for up to 1 month. Makes 200 ml.
chimi Season beef with salt and pepper, then toss in sesame oil. Heat a large frying pan over high heat, ad
ill keep brown, turning, for 2 minutes; the meat will still be rare inside. Transfer to a plate. Cool, then thinly
h heat, shishito peppers.
plate.
Using a food processor, purée figs and juices with miso, apple, onion, garlic, ginger and shichimi unti
er soy Transfer to a bowl, cover surface with plastic wrap and set aside. Fig sauce will keep refrigerated in a
container for up to 1 month. Makes 200 ml.
chimi Season beef with salt and pepper, then toss in sesame oil. Heat a large frying pan over high heat, ad
ill keep brown, turning, for 2 minutes; the meat will still be rare inside. Transfer to a plate. Cool, then thinly
h heat, shishito peppers.
plate.
with the
Portion nos.: 20
Portion size.:
Sale Price at $0.36
( Food Cost)
30.0%
kg $ 1.38
ml $ 0.03
bunch $ 0.14
$ 0.04
ml
ml
ea $ 0.03
ea $ 0.05
ea
ml
ea $ 0.00
ea $ 0.03
ea $ 0.38
g $ 0.05
kg $ 0.01
$2.16
Portion Cost $0.11
n a bowl, pour over soy mixture,
c, ginger and shichimi until smooth.

e will keep refrigerated in an airtight
ing pan over high heat, add beef and

a plate. Cool, then thinly slice.
hives, and serve with the salad and
c, ginger and shichimi until smooth.
e will keep refrigerated in an airtight
ing pan over high heat, add beef and

a plate. Cool, then thinly slice.
hives, and serve with the salad and
Name of dish: pan fried prawn Portion nos.: 2

30%
( Food Cost)

Commodities
prawn 0.000 $0.00
prawn green med whole 3.000 ea $0.80 ea $ 2.40
0.000 $0.00
Butter sauce 0.000 $0.00
garlic fresg 1.000 ea $0.12 ea $ 0.12
oil olive 0.025 ml $4.00 ml $ 0.10
pepper black 0.003 g $8.24 kg $ 0.02
parsley frsh 0.100 bn $1.35 bn $ 0.14
Butter 0.025 g $5.40 kg $ 0.14
lemon juice 0.300 ea $0.42 ea $ 0.13
salt, to taste 0.002 g $0.34 kg $ 0.00
0.000 $0.00
snow pea tendrils 0.000 $0.00
snow pea tendrils 0.030 g $9.54 kg $ 0.29
0.000 $0.00
leaf salad 0.000 $0.00
lettuce leaf baby cress 0.020 g $10.00 kg $ 0.20
Dressing french 0.010 ml $4.42 ml $ 0.04
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $3.57
Portion Cost $1.78
Method:
Method:
trimm prawn.
Combine the garlic and olive oil in a small bowl.
Heat a heavy-based frying pan over high heat. Add the garlic oil and when the oil is hot but before
Method:
Method:
trimm prawn.
Heat a heavy-based frying pan over high heat. Add the garlic oil and when the oil is hot but before
the garlic burns, working quickly, add the prawn and stir to coat in the oil. As soon as the prwan
starts to change colur, add the pepper, parsley and snow pea tendrils and toss to combine. Add the
butter and lemon juice, remove the pan from the heat and shake until the butter and juice are
melted and emulsified. Season with salt and serve on plates.
Version 2
Name of dish: pan fried prawn Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
prawn 0 0.000 0.000 $0.00
prawn green med whole 3.600 ea $0.80
0 0 0.000 0.000 $0.00
Butter sauce 0 0.000 0.000 $0.00
garlic fresg 1.200 ea $0.12
oil olive 0.030 ml $4.00
pepper black 0.003 g $8.24
parsley frsh 0.120 bn $1.35
Butter 0 0.030 g $5.40
lemon juice 0.360 ea $0.42
salt, to taste 0 0.002 g $0.34
0 0 0.000 0.000 $0.00
snow pea tendrils 0 0.000 0.000 $0.00
snow pea tendrils 0 0.036 g $9.54
0 0 0.000 0.000 $0.00
leaf salad 0 0.000 0.000 $0.00
lettuce leaf baby cress 0.024 g $10.00
Dressing french 0.012 ml $4.42
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
trimm prawn.
Heat a heavy-based frying pan over high heat. Add the garlic oil and when the oil is hot but before the g
burns, working quickly, add the prawn and stir to coat in the oil. As soon as the prwan starts to change
add the pepper, parsley and snow pea tendrils and toss to combine. Add the butter and lemon juice, rem
Method:
trimm prawn.
Heat a heavy-based frying pan over high heat. Add the garlic oil and when the oil is hot but before the g
burns, working quickly, add the prawn and stir to coat in the oil. As soon as the prwan starts to change
add the pepper, parsley and snow pea tendrils and toss to combine. Add the butter and lemon juice, rem
the pan from the heat and shake until the butter and juice are melted and emulsified. Season with salt a
serve on plates.
Portion nos.: 20
Portion size.:
Sale Price at $0.71
( Food Cost)
30.0%
ea $ 2.88
ea $ 0.14
ml $ 0.12
kg $ 0.02
bn $ 0.16
kg $ 0.16
ea $ 0.15
kg $ 0.00
kg $ 0.34
kg $ 0.24
ml $ 0.05
$4.28
Portion Cost $0.21
the oil is hot but before the garlic

s the prwan starts to change colur,
he butter and lemon juice, remove
the oil is hot but before the garlic
s the prwan starts to change colur,
he butter and lemon juice, remove
emulsified. Season with salt and
Name of dish: BBQ seafood Portion nos.: 2

30%
( Food Cost)

Commodities
ingredients 0.000 $0.00
Mackerel fresh 0.100 g $2.30 kg $ 0.23
mussel 0.100 g $3.09 kg $ 0.31
crab green swimmer fre 0.500 ea $2.51 ea $ 1.26
lemon fresh 0.500 ea $0.42 ea $ 0.21
orange fresh 0.500 ea $0.28 ea $ 0.14
coconut cream 0.000 ml $1.16 L
oil olive 0.100 ml $4.40 L $ 0.44
parsley fresh 0.250 bn $1.35 bn $ 0.34
lime fresh 0.250 ea $0.65 ea $ 0.16
0.000 $0.00
Harissa 0.000 $0.00
capsicum red, fresh 0.000 ea $0.91 ea
chilli red, fresh 0.250 ea $0.05 ea $ 0.01
onion brown , medium 0.100 ea $0.27 ea $ 0.03
coriander seeds 0.005 g $1.22 kg $ 0.01
cumin seeds 0.000 g $21.00 kg
oil olive 0.010 ml $4.40 L $ 0.04
lemon fresh 0.000 ea $0.42 ea
0.000 $0.00
Salad 0.000 $0.00
rocket baby 0.050 $2.30 $ 0.12
balsamic dressing 0.000 $3.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $3.33
Portion Cost $1.67
Method
Method:
In a clean spray bottle, mix citrus, coconut water and olive oil and shake well.
Using a pastry brush bush seafood with harissa.
Place seafood onto the grill and cook until coloured and tender, turning and spraying with citrus
Method
Method:
Place seafood onto the grill and cook until coloured and tender, turning and spraying with citrus
glaze every 5 minu
Version 2
Name of dish: BBQ seafood Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
ingredients 0 0.000 0.000 $0.00
Mackerel fresh 0.120 g $2.30
mussel 0 0.120 g $3.09
crab green swimmer fresh 0.600 ea $2.51
lemon fresh 0.600 ea $0.42
orange fresh 0.600 ea $0.28
coconut cream 0 0.000 ml $1.16
parsley fresh 0.300 bn $1.35
lime fresh 0.300 ea $0.65
0 0 0.000 0.000 $0.00
Harissa 0 0.000 0.000 $0.00
capsicum red, fresh 0.000 ea $0.91
chilli red, fresh 0.300 ea $0.05
onion brown , medium 0.120 ea $0.27
coriander seeds 0.006 g $1.22
cumin seeds 0.000 g $21.00
0 0 0.000 0.000 $0.00
Salad 0 0.000 0.000 $0.00
rocket baby 0.060 0.000 $2.30
balsamic dressing 0.000 0.000 $3.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
Place seafood onto the grill and cook until coloured and tender, turning and spraying with citrus gla
minu
Method:
Place seafood onto the grill and cook until coloured and tender, turning and spraying with citrus gla
minu
Portion nos.: 20
Portion size.:
Sale Price at $0.67
( Food Cost)
30.0%
kg $ 0.28
kg $ 0.37
ea $ 1.51
ea $ 0.25
ea $ 0.17
L
L $ 0.53
bn $ 0.41
ea $ 0.20
ea
ea $ 0.02
ea $ 0.05
ea $ 0.03
kg $ 0.01
kg
L $ 0.05
ea
$ 0.14
$4.00
Portion Cost $0.20
well.
nd spraying with citrus glaze every 5

well.
nd spraying with citrus glaze every 5

Name of dish: roast lobster Portion nos.: 2

Ref.source:
30%
( Food Cost)

Commodities
ingredients 0.000 $0.00
lobster 0.050 ea $35.00 ea $ 1.75
micoro cress 0.100 bn $1.30 bn $ 0.13
0.000 $0.00
Sauce creme 0.000 $0.00
white wine cooking 0.060 ml $4.54 ml $ 0.27
vermouth cinzano rose verm 0.000 ml $15.90 L
golen shllots fresh 0.600 ea $0.30 ea $ 0.18
peppers white 0.002 g $14.00 g $ 0.02
bay leaf dry 0.001 g $10.10 kg $ 0.01
fish stock 0.250 L $1.50 L $ 0.38
cream double 0.100 L $6.22 L $ 0.62
0.000 $0.00
Turtle butter 0.000 $0.00
Salt 0.012 g $4.32 kg $ 0.05
butter 0.040 g $5.40 kg $ 0.22
truffle black, oil 0.010 g $79.90 L $ 0.80
0.000 $0.00
chips 0.000 $0.00
chips 0.090 g $3.00 kg $ 0.27
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $4.74
Portion Cost $2.37
Method:
To kill the crayfish humanely, place in the freezer for about 45 minutes or until insensible. You are not trying to freeze it, just put it to
sleep.
Meanwhile, for the sauce crème, place all the ingredients except the cream into a heavy-based saucepan and simmer over low-medium
heat until reduced by three quarters. Add the cream and bring to the boil. Season to taste and remove from the heat. Strain through a
fine sieve, discard the solids and set aside. This can be kept refrigerated for up to 1 week.
For the truffle butter, combine all the ingredients in a bowl until well combined. Transfer to a piping bag fitted with a 2 cm nozzle.
Preheat the oven to 185˚C.
To make a cavity in the crayfish for the butter, push a sharpening steel or a metal utensil with a long thin handle into the head to make an
entry point. Push the steel into the crayfish tail between the top shell and the meat. With the steel in place, pipe as much butter as you
can into the crayfish and place on a baking tray. Reserve the remaining butter. Roast the crayfish for 15 minutes or until the butter starts
seeping out.
Holding the tail with a kitchen cloth, carefully twist the tail off the head. Using kitchen scissors, cut down either side of the bottom side
Method:
To kill the crayfish humanely, place in the freezer for about 45 minutes or until insensible. You are not trying to freeze it, just put it to
sleep.
Meanwhile, for the sauce crème, place all the ingredients except the cream into a heavy-based saucepan and simmer over low-medium
heat until reduced by three quarters. Add the cream and bring to the boil. Season to taste and remove from the heat. Strain through a
fine sieve, discard the solids and set aside. This can be kept refrigerated for up to 1 week.
For the truffle butter, combine all the ingredients in a bowl until well combined. Transfer to a piping bag fitted with a 2 cm nozzle.
To make a cavity in the crayfish for the butter, push a sharpening steel or a metal utensil with a long thin handle into the head to make an
entry point. Push the steel into the crayfish tail between the top shell and the meat. With the steel in place, pipe as much butter as you
can into the crayfish and place on a baking tray. Reserve the remaining butter. Roast the crayfish for 15 minutes or until the butter starts
seeping out.
Holding the tail with a kitchen cloth, carefully twist the tail off the head. Using kitchen scissors, cut down either side of the bottom side
of the tail shell, then gently remove the crayfish meat in one piece. Thickly slice the meat on an angle and place back into the shell.
Reheat the sauce crème in a saucepan over low heat to just before boiling. Add the remaining truffle butter and using a stick blender,
whizz the sauce until emulsified. Place the crayfish on a serving plate and pour over enough sauce crème to cover. Scatter with micro
cress and serve immediately with the remaining sauce on the side.
Version 2
Name of dish: roast lobster Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
ingredients 0 0.000 0.000 $0.00
lobster 0 0.060 ea $35.00
micoro cress 0 0.120 bn $1.30
0 0 0.000 0.000 $0.00
Sauce creme 0 0.000 0.000 $0.00
white wine cooking 0.072 ml $4.54
vermouth cinzano rose vermouth 0.000 ml $15.90
golen shllots fresh 0.720 ea $0.30
peppers white 0.002 g $14.00
bay leaf dry 0.001 g $10.10
fish stock 0 0.300 L $1.50
cream double 0.120 L $6.22
0 0 0.000 0.000 $0.00
Turtle butter 0 0.000 0.000 $0.00
Salt 0 0.014 g $4.32
butter 0 0.048 g $5.40
truffle black, oil 0.012 g $79.90
0 0 0.000 0.000 $0.00
chips 0 0.000 0.000 $0.00
chips 0 0.108 g $3.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
To kill the crayfish humanely, place in the freezer for about 45 minutes or until insensible. You are not trying to freeze it,
sleep.
Meanwhile, for the sauce crème, place all the ingredients except the cream into a heavy-based saucepan and simmer ov
medium heat until reduced by three quarters. Add the cream and bring to the boil. Season to taste and remove from the
through a fine sieve, discard the solids and set aside. This can be kept refrigerated for up to 1 week.
For the truffle butter, combine all the ingredients in a bowl until well combined. Transfer to a piping bag fitted with a 2 c
To make a cavity in the crayfish for the butter, push a sharpening steel or a metal utensil with a long thin handle into the
an entry point. Push the steel into the crayfish tail between the top shell and the meat. With the steel in place, pipe as m
you can into the crayfish and place on a baking tray. Reserve the remaining butter. Roast the crayfish for 15 minutes or u
starts seeping out.
Method:
To kill the crayfish humanely, place in the freezer for about 45 minutes or until insensible. You are not trying to freeze it,
sleep.
Meanwhile, for the sauce crème, place all the ingredients except the cream into a heavy-based saucepan and simmer ov
medium heat until reduced by three quarters. Add the cream and bring to the boil. Season to taste and remove from the
through a fine sieve, discard the solids and set aside. This can be kept refrigerated for up to 1 week.
For the truffle butter, combine all the ingredients in a bowl until well combined. Transfer to a piping bag fitted with a 2 c
To make a cavity in the crayfish for the butter, push a sharpening steel or a metal utensil with a long thin handle into the
an entry point. Push the steel into the crayfish tail between the top shell and the meat. With the steel in place, pipe as m
you can into the crayfish and place on a baking tray. Reserve the remaining butter. Roast the crayfish for 15 minutes or u
starts seeping out.
Holding the tail with a kitchen cloth, carefully twist the tail off the head. Using kitchen scissors, cut down either side of t
of the tail shell, then gently remove the crayfish meat in one piece. Thickly slice the meat on an angle and place back int
Reheat the sauce crème in a saucepan over low heat to just before boiling. Add the remaining truffle butter and using a
whizz the sauce until emulsified. Place the crayfish on a serving plate and pour over enough sauce crème to cover. Scatte
cress and serve immediately with the remaining sauce on the side.
2
Portion nos.: 20
Portion size.:
Sale Price at $0.95
( Food Cost)
30.0%
ea $ 2.10
bn $ 0.16
ml $ 0.33
L
ea $ 0.22
g $ 0.03
kg $ 0.01
L $ 0.45
L $ 0.75
kg $ 0.06
kg $ 0.26
L $ 0.96
ea $ 0.06
kg $ 0.32
$5.69
Portion Cost $0.28
zer for about 45 minutes or until insensible. You are not trying to freeze it, just put it to
ingredients except the cream into a heavy-based saucepan and simmer over low-
Add the cream and bring to the boil. Season to taste and remove from the heat. Strain
t aside. This can be kept refrigerated for up to 1 week.
ents in a bowl until well combined. Transfer to a piping bag fitted with a 2 cm nozzle.
push a sharpening steel or a metal utensil with a long thin handle into the head to make
h tail between the top shell and the meat. With the steel in place, pipe as much butter as
g tray. Reserve the remaining butter. Roast the crayfish for 15 minutes or until the butter
zer for about 45 minutes or until insensible. You are not trying to freeze it, just put it to
ingredients except the cream into a heavy-based saucepan and simmer over low-
Add the cream and bring to the boil. Season to taste and remove from the heat. Strain
t aside. This can be kept refrigerated for up to 1 week.
ents in a bowl until well combined. Transfer to a piping bag fitted with a 2 cm nozzle.
push a sharpening steel or a metal utensil with a long thin handle into the head to make
h tail between the top shell and the meat. With the steel in place, pipe as much butter as
g tray. Reserve the remaining butter. Roast the crayfish for 15 minutes or until the butter
twist the tail off the head. Using kitchen scissors, cut down either side of the bottom side
sh meat in one piece. Thickly slice the meat on an angle and place back into the shell.
w heat to just before boiling. Add the remaining truffle butter and using a stick blender,
yfish on a serving plate and pour over enough sauce crème to cover. Scatter with micro
ng sauce on the side.
Name of dish: crisp skin salmon Portion nos.: 2
30%
( Food Cost)

Commodities
salmon 0.000 $0.00
salmon fillet side-skin 0.170 kg $21.95 kg $ 3.73
0.000 $0.00
Sauce 0.000 $0.00
oil olive 0.045 ml $4.40 L $ 0.20
anchovy fillets tin 0.010 g $16.00 kg $ 0.16
garlic fresh 2.000 ea $0.00 ea
cherry tomatoes fresh 0.125 kg $15.00 kg $ 1.88
lemon fresh 0.500 ea $0.55 ea $ 0.28
0.000 $0.00
Vegetables 0.000 $0.00
onion brown, fresh 0.200 ea $0.27 kg $ 0.05
sweet potato fresh 0.020 g $2.99 $ 0.06
carrot fresh, medium 0.020 g $1.85 g $ 0.04
0.000 $0.00
Garnish 0.000 $0.00
parsley fresh 0.100 bn $1.35 bn $ 0.14
basil fresh 0.100 bn $1.85 bn $ 0.19
micro herbs fresh 0.000 bn $5.40 bn
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $6.71
Portion Cost $3.36
Method:
Heat 1 tablespoon of the olive oil in a pan over high heat and place salmon skin down. Press down
on the salmon for the first minute to prevent it from curling. Cook for 1-2 minutes or until the fillet
is around 80 per cent cooked, then turn and cook for a further 30 seconds. Once the salmon is
cooked, transfer to the plate and allow to rest.
Meanwhile, add the remaining tablespoon of olive oil, along with the garlic and anchovies, to the
pan and stir. Add the cherry tomatoes, lemon juice and the remaining oil to the pan and toss
Method:
on the salmon for the first minute to prevent it from curling. Cook for 1-2 minutes or until the fillet
is around 80 per cent cooked, then turn and cook for a further 30 seconds. Once the salmon is
cooked, transfer to the plate and allow to rest.
Meanwhile, add the remaining tablespoon of olive oil, along with the garlic and anchovies, to the
pan and stir. Add the cherry tomatoes, lemon juice and the remaining oil to the pan and toss
through. Finish the sauce by mixing through chopped parsley and basil
To serve, place sauce on the plate beside the salmon to prevent the crispy skin from going soggy.
Garnish with micro herbs, if desired.
Version 2
Name of dish: crisp skin salmon Portion nos.:
Ref.source:
30%
( Food Cost)

Commodities
salmon 0 0.000 0.000 $0.00
salmon fillet side-skin 0.204 kg $21.95
0 0 0.000 0.000 $0.00
Sauce 0 0.000 0.000 $0.00
anchovy fillets tin 0.012 g $16.00
cherry tomatoes fresh 0.150 kg $15.00
0 0 0.000 0.000 $0.00
Vegetables 0 0.000 0.000 $0.00
onion brown, fresh 0.240 ea $0.27
sweet potato fresh 0.024 g $2.99
carrot fresh, medium 0.024 g $1.85
0 0 0.000 0.000 $0.00
Garnish 0 0.000 0.000 $0.00
parsley fresh 0.120 bn $1.35
basil fresh 0.120 bn $1.85
micro herbs fresh 0.000 bn $5.40
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
salmon for the first minute to prevent it from curling. Cook for 1-2 minutes or until the fillet is arou
cent cooked, then turn and cook for a further 30 seconds. Once the salmon is cooked, transfer to th
allow to rest.
Meanwhile, add the remaining tablespoon of olive oil, along with the garlic and anchovies, to the p
Add the cherry tomatoes, lemon juice and the remaining oil to the pan and toss through. Finish the
mixing through chopped parsley and basil
To serve, place sauce on the plate beside the salmon to prevent the crispy skin from going soggy. G
micro herbs, if desired.
Method:
salmon for the first minute to prevent it from curling. Cook for 1-2 minutes or until the fillet is arou
cent cooked, then turn and cook for a further 30 seconds. Once the salmon is cooked, transfer to th
allow to rest.
Meanwhile, add the remaining tablespoon of olive oil, along with the garlic and anchovies, to the p
Add the cherry tomatoes, lemon juice and the remaining oil to the pan and toss through. Finish the
mixing through chopped parsley and basil
To serve, place sauce on the plate beside the salmon to prevent the crispy skin from going soggy. G
micro herbs, if desired.
Portion nos.: 20
Portion size.:
Sale Price at $1.34
( Food Cost)
30.0%
kg $ 4.48
L $ 0.24
kg $ 0.19
ea
kg $ 2.25
ea $ 0.33
kg $ 0.06
$ 0.07
g $ 0.04
bn $ 0.16
bn $ 0.22
bn
$8.05
Portion Cost $0.40
on skin down. Press down on the

es or until the fillet is around 80 per
on is cooked, transfer to the plate and
lic and anchovies, to the pan and stir.

nd toss through. Finish the sauce by
y skin from going soggy. Garnish with

on skin down. Press down on the
es or until the fillet is around 80 per
on is cooked, transfer to the plate and
lic and anchovies, to the pan and stir.

nd toss through. Finish the sauce by
y skin from going soggy. Garnish with

Name of dish: Tomahawk steak Portion nos.: 2

30%
( Food Cost)

Commodities
Ingredoemts 0.000 $0.00
oil truffle 0.008 ml $79.90 ml $ 0.60
scoth fillet on the bone 0.250 g $15.90 kg $ 3.98
butter 0.015 g $5.40 kg $ 0.08
grlic cloves. Fresh 0.500 ea $0.17 ea $ 0.09
thyme fresh 0.100 bn $1.20 bn $ 0.12
sea salt 0.002 g $0.43 kg $ 0.00
0.000 $0.00
For the salsa verde 0.000 $0.00
coriander leaves, fresh 0.200 bn $1.20 bn $ 0.24
parsley leaves, fresh 0.200 bn $1.35 bn $ 0.27
mustard dijon 0.008 ml $4.41 ml $ 0.03
garlic fresh, clove 0.300 ea $0.17 ea $ 0.05
anchovy 0.003 g $16.76 kg $ 0.05
lemon juice 0.400 ea $0.42 ea $ 0.17
oil olive 0.011 ml $4.40 ml $ 0.05
oil truffle 0.011 ml $79.90 ml $ 0.88
sea salt 0.003 g $0.43 g $ 0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $6.60
Portion Cost $3.30

Method:
Method:
Preheat oven 180°C. Rub truffle oil and a pinch of salt onto both sides of the steak, and add to a
oven-safe pan over medium to high heat. Caramelise for 2 minutes on each side before placing in
the oven for 12-14 minutes.
For the salsa verde, add all ingredients to a small chopper and blitz until combined.
Remove steak for the oven and place back onto the stove top over medium to high heat. Add
butter, garlic, thyme and cook until butter has melted. Remove from the pan and allow steak to rest
Preheat oven 180°C. Rub truffle oil and a pinch of salt onto both sides of the steak, and add to a
oven-safe pan over medium to high heat. Caramelise for 2 minutes on each side before placing in
the oven for 12-14 minutes.
Remove steak for the oven and place back onto the stove top over medium to high heat. Add
butter, garlic, thyme and cook until butter has melted. Remove from the pan and allow steak to rest
for 5-10 minutes.
To serve, spread some of the salsa verde onto the bottom of a plate and place tomahawk steak on
top. Drizzle with more salsa verde to finish.
Version 2
Name of dish: Tomahawk steak Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
Ingredoemts 0 0.000 0.000 $0.00
oil truffle 0.009 ml $79.90
scoth fillet on the bone 0.300 g $15.90
butter 0 0.018 g $5.40
grlic cloves. Fresh 0.600 ea $0.17
thyme fresh 0.120 bn $1.20
sea salt 0 0.002 g $0.43
0 0 0.000 0.000 $0.00
For the salsa verde 0 0.000 0.000 $0.00
coriander leaves, fresh 0.240 bn $1.20
parsley leaves, fresh 0.240 bn $1.35
mustard dijon 0.009 ml $4.41
garlic fresh, clove 0.360 ea $0.17
anchovy 0 0.004 g $16.76
lemon juice 0.480 ea $0.42
oil truffle 0.013 ml $79.90
sea salt 0 0.004 g $0.43
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
Preheat oven 180°C. Rub truffle oil and a pinch of salt onto both sides of the steak, and add to a ove
over medium to high heat. Caramelise for 2 minutes on each side before placing in the oven for 12-1
minutes.
Remove steak for the oven and place back onto the stove top over medium to high heat. Add butter
thyme and cook until butter has melted. Remove from the pan and allow steak to rest for 5-10 minu
To serve, spread some of the salsa verde onto the bottom of a plate and place tomahawk steak on t
with more salsa verde to finish.
Preheat oven 180°C. Rub truffle oil and a pinch of salt onto both sides of the steak, and add to a ove
over medium to high heat. Caramelise for 2 minutes on each side before placing in the oven for 12-1
minutes.
Remove steak for the oven and place back onto the stove top over medium to high heat. Add butter
thyme and cook until butter has melted. Remove from the pan and allow steak to rest for 5-10 minu
To serve, spread some of the salsa verde onto the bottom of a plate and place tomahawk steak on t
with more salsa verde to finish.
Portion nos.: 20
Portion size.:
Sale Price at $1.32
( Food Cost)
30.0%
ml $ 0.72
kg $ 4.77
kg $ 0.10
ea $ 0.10
bn $ 0.14
kg $ 0.00
bn $ 0.29
bn $ 0.32
ml $ 0.04
ea $ 0.06
kg $ 0.06
ea $ 0.20
ml $ 0.06
ml $ 1.05
g $ 0.00
$7.92
Portion Cost $0.40
he steak, and add to a oven-safe pan

placing in the oven for 12-14
ombined.
m to high heat. Add butter, garlic,
steak to rest for 5-10 minutes.
lace tomahawk steak on top. Drizzle
he steak, and add to a oven-safe pan
placing in the oven for 12-14
ombined.
m to high heat. Add butter, garlic,
steak to rest for 5-10 minutes.
lace tomahawk steak on top. Drizzle
Name of dish: vegetarian risotto Portion nos.: 2
30%
( Food Cost)

Commodities
vegetable stock 0.200 L $1.50 L $ 0.30
thyme 0.200 bn $1.20 bn $ 0.24
lemon 0.200 ea $0.42 ea $ 0.08
fennel seed 0.001 g $12.56 kg $ 0.01
0.000 $0.00
Risotto 0.000 $0.00
risotto rice short grain, white 0.075 g $3.13 kg $ 0.23
oil olive 0.006 g $4.40 L $ 0.03
onion 0.200 ea $0.27 ea $ 0.05
thyme seed 0.100 bn $1.20 bn $ 0.12
carrot baby 0.050 g $1.70 kg $ 0.09
zucchini yellow 0.600 ea $0.45 ea $ 0.27
asparagus fresh 0.020 g $16.33 kg $ 0.33
parmesan cheese 0.025 g $9.52 kg $ 0.24
mint fresh 0.100 bn $1.20 bn $ 0.12
basil fresh 0.100 bn $1.85 bn $ 0.19
black pepper 0.004 g $8.24 kg $ 0.03
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $2.36
Portion Cost $1.18
Method:
Method:
Infuse vegetable stock with thyme, lemon rind and fennel seeds by bringing it to the simmer on a
low heat.
Meanwhile in a pot on a medium heat add olive oil, onions and garlic and cook until tender but not
coloured. Add rice and cook for another 5 minutes coat with olive oil, to crack the rice and prepare
it for stock.
Method:
Method:
Infuse vegetable stock with thyme, lemon rind and fennel seeds by bringing it to the simmer on a
low heat.
Meanwhile in a pot on a medium heat add olive oil, onions and garlic and cook until tender but not
coloured. Add rice and cook for another 5 minutes coat with olive oil, to crack the rice and prepare
it for stock.
Once your rice is cracked add one ladle of your infused stock at a time gently stirring and cooking it
until it's absorbed. Continue this process until your rice is tender and stock has gone, about 20
minutes.
Add your sliced vegetables, parmesan cheese and lemon juice. Garnish with fresh herbs, season
with salt and pepper and enjoy.
Version 2
Name of dish: vegetarian risotto Portion nos.:
Ref.source:
30%
( Food Cost)

Commodities
Ingredients 0 0.000 0.000 $0.00
vegetable stock 0 0.240 L $1.50
thyme 0 0.240 bn $1.20
lemon 0 0.240 ea $0.42
fennel seed 0.001 g $12.56
0 0 0.000 0.000 $0.00
Risotto 0 0.000 0.000 $0.00
risotto rice short grain, white 0.090 g $3.13
oil olive 0.007 g $4.40
onion 0 0.240 ea $0.27
thyme seed 0.120 bn $1.20
carrot baby 0.060 g $1.70
zucchini yellow 0.720 ea $0.45
asparagus fresh 0.024 g $16.33
parmesan cheese 0 0.030 g $9.52
mint fresh 0.120 bn $1.20
basil fresh 0.120 bn $1.85
black pepper 0 0.005 g $8.24
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
Infuse vegetable stock with thyme, lemon rind and fennel seeds by bringing it to the simmer on a low h
Meanwhile in a pot on a medium heat add olive oil, onions and garlic and cook until tender but not colo
Add rice and cook for another 5 minutes coat with olive oil, to crack the rice and prepare it for stock.
Once your rice is cracked add one ladle of your infused stock at a time gently stirring and cooking it unti
absorbed. Continue this process until your rice is tender and stock has gone, about 20 minutes.
Add your sliced vegetables, parmesan cheese and lemon juice. Garnish with fresh herbs, season with sa
pepper and enjoy.
Method:
Infuse vegetable stock with thyme, lemon rind and fennel seeds by bringing it to the simmer on a low h
Meanwhile in a pot on a medium heat add olive oil, onions and garlic and cook until tender but not colo
Add rice and cook for another 5 minutes coat with olive oil, to crack the rice and prepare it for stock.
Once your rice is cracked add one ladle of your infused stock at a time gently stirring and cooking it unti
absorbed. Continue this process until your rice is tender and stock has gone, about 20 minutes.
Add your sliced vegetables, parmesan cheese and lemon juice. Garnish with fresh herbs, season with sa
pepper and enjoy.
Portion nos.: 20
Portion size.:
Sale Price at $0.47
( Food Cost)
30.0%
L $ 0.36
bn $ 0.29
ea $ 0.10
kg $ 0.01
kg $ 0.28
L $ 0.03
ea $ 0.06
ea $ 0.04
bn $ 0.14
kg $ 0.10
ea $ 0.32
kg $ 0.39
kg $ 0.29
bn $ 0.14
bn $ 0.22
kg $ 0.04
$2.83
Portion Cost $0.14
ng it to the simmer on a low heat.

cook until tender but not coloured.
ce and prepare it for stock.
ntly stirring and cooking it until it's
ne, about 20 minutes.
th fresh herbs, season with salt and
ng it to the simmer on a low heat.
cook until tender but not coloured.
ce and prepare it for stock.
ntly stirring and cooking it until it's
ne, about 20 minutes.
th fresh herbs, season with salt and
Name of dish: Rosewater pavlovas Portion nos.: 2
30%
( Food Cost)

Commodities
lime fresh 0.500 ea $0.65 ea $ 0.33
0.000 $0.00
Rosewater pavlovas 0.000 $0.00
egg whites 0.150 ea $0.13 ea $ 0.02
sugar caster 0.050 g $1.64 kg $ 0.08
conflour 0.000 g $7.26 kg
rose water 0.000 g $180.80 L
0.000 $0.00
Vanilla-roasted red fruits 0.000 $0.00
rhubarb fresh 0.050 g $4.00 kg $ 0.20
strawberries fresh 0.050 g $10.93 kg $ 0.55
vanilla beans 0.005 ea $0.65 ea $ 0.00
sugar caster 0.000 g $1.64 kg
0.000 $0.00
Yoghurt cream 0.000 $0.00
cream 0.000 ml $2.20 L
natural yogurt greek-style 0.005 g $6.15 L $ 0.03
0.000 $0.00
Toffee pistachios 0.000 $0.00
sugar caster 0.005 g $1.64 kg $ 0.01
water 0.010 ml $0.00 ml
pistachio unsalted 0.010 g $27.88 g $ 0.28
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $1.49
Portion Cost $0.75
Method:
To make the rosewater pavlovas, place the oven rack in the lower third of the oven and preheat it to 110°C. Line an oven tray with non-stick baking paper.
Use an electric mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running,
add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take
4-5 minutes). Add the cornflour and rosewater and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any
excess air in the mixture and give it a smoother, less ‘foamy’ texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined
tray and use the back of a spoon to make in an indent in the centre of each. Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the
meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly ajar and cool it completely in the oven (this will take about 2
hours).
To make the toffee pistachios, line an oven tray with non-stick baking paper. Combine the caster sugar and water in a small saucepan and use a wooden
spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the
pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray and then
sprinkle with the pistachios. Lightly tap the tray 2-3 times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this
will take about 30 minutes). When cool, use the end of a rolling pin to pound the toffee into coarse chunks.
To make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl with
the strawberries and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss
to combine. Transfer to an ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes
Method:
Use an electric mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running,
add the sugar a spoonful at a time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take
4-5 minutes). Add the cornflour and rosewater and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any
excess air in the mixture and give it a smoother, less ‘foamy’ texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined
tray and use the back of a spoon to make in an indent in the centre of each. Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the
meringue is crisp and hard to touch, but not coloured. Turn off the oven, leave the door slightly ajar and cool it completely in the oven (this will take about 2
hours).
To make the toffee pistachios, line an oven tray with non-stick baking paper. Combine the caster sugar and water in a small saucepan and use a wooden
spoon to stir over low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the
pan with a pastry brush dipped in water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray and then
sprinkle with the pistachios. Lightly tap the tray 2-3 times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this
will take about 30 minutes). When cool, use the end of a rolling pin to pound the toffee into coarse chunks.
To make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl with
the strawberries and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss
to combine. Transfer to an ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes
or until the rhubarb is just tender and still holding its shape. Remove the foil and set aside to cool.
To make the yoghurt cream, fold together the whipped cream and yoghurt.
To serve, place the pavlovas, toffee pistachios, roasted fruit, yoghurt cream and lime wedges in the centre of the table for guests to assemble their own
dessert.
Version 2
Name of dish: Rosewater pavlovas Portion nos.:
Ref.source:
30%
( Food Cost)

Commodities
Ingredients 0 0.000 0.000 $0.00
lime fresh 0.600 ea $0.65
0 0 0.000 0.000 $0.00
Rosewater pavlovas 0 0.000 0.000 $0.00
egg whites 0 0.180 ea $0.13
sugar caster 0.060 g $1.64
conflour 0 0.000 g $7.26
rose water 0 0.000 g $180.80
0 0 0.000 0.000 $0.00
Vanilla-roasted red fruits 0 0.000 0.000 $0.00
rhubarb fresh 0.060 g $4.00
strawberries fresh 0.060 g $10.93
vanilla beans 0 0.006 ea $0.65
0 0 0.000 0.000 $0.00
Yoghurt cream 0 0.000 0.000 $0.00
cream 0 0.000 ml $2.20
natural yogurt greek-style 0.006 g $6.15
0 0 0.000 0.000 $0.00
Toffee pistachios 0 0.000 0.000 $0.00
water 0 0.012 ml $0.00
pistachio unsalted 0.012 g $27.88
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running, add the sugar
time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take 4-5 minutes). Add the cornflo
and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any excess air in the mixture and give it a smooth
texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined tray and use the back of a spoon to make in an indent in the
Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leav
ajar and cool it completely in the oven (this will take about 2 hours).
To make the toffee pistachios, line an oven tray with non-stick baking paper. Combine the caster sugar and water in a small saucepan and use a wooden sp
low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the pan with a pastry
water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray and then sprinkle with the pistachios. Ligh
times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this will take about 30 minutes). When cool, use the e
to pound the toffee into coarse chunks.
To make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl wit
and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss to combine. Tran
ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes or until the rhubarb is just
holding its shape. Remove the foil and set aside to cool.
Method:
mixer with a whisk attachment to whisk the egg whites in a large bowl on medium-high speed until soft peaks form. With the motor running, add the sugar
time, whisking well after each addition, until all the sugar has dissolved and the mixture is very thick and glossy (this will take 4-5 minutes). Add the cornflo
and whisk to combine. Use a spatula to stir the meringue mixture to ‘loosen’ it slightly (this will get rid of any excess air in the mixture and give it a smooth
texture). Use two metal tablespoons to spoon 8 ovals of the meringue mixture on to the lined tray and use the back of a spoon to make in an indent in the
Bake in the lower third of the preheated oven for 1 hour 15 minutes, until the meringue is crisp and hard to touch, but not coloured. Turn off the oven, leav
ajar and cool it completely in the oven (this will take about 2 hours).
To make the toffee pistachios, line an oven tray with non-stick baking paper. Combine the caster sugar and water in a small saucepan and use a wooden sp
low heat until the sugar dissolves. Increase the heat to medium and bring to the boil. Boil for 8-10 minutes, brushing down the side of the pan with a pastry
water to dissolve any sugar crystals, until the mixture turns a deep caramel. Pour immediately onto the lined tray and then sprinkle with the pistachios. Ligh
times on the bench top to settle the pistachios into the toffee and then set aside to cool completely (this will take about 30 minutes). When cool, use the e
to pound the toffee into coarse chunks.
To make the vanilla-roasted red fruits, preheat the oven to 200°C (180°C fan-forced). Rinse the rhubarb and shake off any excess water. Place in a bowl wit
and sugar. Use a small sharp knife to scrape the seeds from the vanilla bean. Add the bean and the seeds to the rhubarb mixture and toss to combine. Tran
ovenproof dish just large enough to hold the fruit in a single layer and cover with foil. Bake in preheated oven for 18-20 minutes or until the rhubarb is just
holding its shape. Remove the foil and set aside to cool.
To make the yoghurt cream, fold together the whipped cream and yoghurt.
To serve, place the pavlovas, toffee pistachios, roasted fruit, yoghurt cream and lime wedges in the centre of the table for guests to assemble their own des
Portion nos.: 20
Portion size.:
Sale Price at $0.30
( Food Cost)
30.0%
ea $ 0.39
ea $ 0.02
kg $ 0.10
kg
L
kg $ 0.24
kg $ 0.66
ea $ 0.00
kg
L
L $ 0.04
kg $ 0.01
ml
g $ 0.33
$1.79
Portion Cost $0.09
n oven tray with non-stick baking paper. Use an electric

m. With the motor running, add the sugar a spoonful at a
s will take 4-5 minutes). Add the cornflour and rosewater
s air in the mixture and give it a smoother, less ‘foamy’
k of a spoon to make in an indent in the centre of each.
but not coloured. Turn off the oven, leave the door slightly
n a small saucepan and use a wooden spoon to stir over

ng down the side of the pan with a pastry brush dipped in
nd then sprinkle with the pistachios. Lightly tap the tray 2-3
about 30 minutes). When cool, use the end of a rolling pin
off any excess water. Place in a bowl with the strawberries

ubarb mixture and toss to combine. Transfer to an
8-20 minutes or until the rhubarb is just tender and still
n oven tray with non-stick baking paper. Use an electric
m. With the motor running, add the sugar a spoonful at a
s will take 4-5 minutes). Add the cornflour and rosewater
s air in the mixture and give it a smoother, less ‘foamy’
k of a spoon to make in an indent in the centre of each.
but not coloured. Turn off the oven, leave the door slightly
n a small saucepan and use a wooden spoon to stir over

ng down the side of the pan with a pastry brush dipped in
nd then sprinkle with the pistachios. Lightly tap the tray 2-3
about 30 minutes). When cool, use the end of a rolling pin
off any excess water. Place in a bowl with the strawberries

ubarb mixture and toss to combine. Transfer to an
8-20 minutes or until the rhubarb is just tender and still
ble for guests to assemble their own dessert.

Name of dish: Death by chocolat brownie Portion nos.: 2

Ref.source: food source
30%
( Food Cost)

Commodities
Fudge brownie rounds 0.000 $0.00
butter 0.008 g $5.40 kg $ 0.04
sugar brown 0.011 g $2.28 kg $ 0.03
egg yolk 0.100 ea $0.13 ea $ 0.01
essence vanilla 0.001 ml $4.90 L $ 0.00
chocolate dark 0.006 g $28.90 kg $ 0.17
plain flour 0.011 g $15.00 kg $ 0.17
cocoa powder 0.003 g $11.21 kg $ 0.03
bakong powder 0.003 g $17.00 kg $ 0.05
salt cooking salt 0.001 g $0.43 kg $ 0.00
milk fresh 0.003 ml $1.98 ml $ 0.01
0.000 $0.00
Frozen chocolate mousse 0.000 $0.00
thin cream 0.013 ml $3.50 L $ 0.04
sugar caster 0.003 g $1.64 kg $ 0.00
0.000 $0.00
Cherry hazelnt bark 0.000 $0.00
chocolate milk 0.006 g $14.51 kg $ 0.09
cherries dried 0.008 g $50.00 kg $ 0.40
hazelnuts 0.008 g $15.00 g $ 0.11
0.000 $0.00
chocolate sauce 0.000 $0.00
cocoa power 0.006 g $11.21 kg $ 0.06
water 0.016 ml $0.00 ml
sugar caster 0.017 g $1.64 kg $ 0.03
golden syrup 0.003 g $4.35 g $ 0.01
vanilla essence 0.001 ml $4.90 L $ 0.00
butter 0.001 g $5.40 kg $ 0.00
Total Cost $2.42
Portion Cost $1.21
Method:
To make the frozen chocolate mousse, combine the chocolate and half the cream in a small heatproof bowl and place over a saucepan of simmering water (make sure the base of the
bowl doesn’t touch the water) and stir until the chocolate melts. Remove from the saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the
egg yolks and 1 tablespoon of sugar until very thick and pale. Stir in the melted chocolate. Use a clean dry whisk attachment to whisk the egg whites in a medium bowl until soft peaks
form. Add the remaining 1 tablespoon of sugar and whisk until thick and glassy. Add a large spoonful to the chocolate mixture and use a spatula or large metal spoon to fold together
to loosen the mixture. Add the remaining egg whites and fold together until just combined. Use a clean whisk attachment to whisk the remaining cream in a medium bowl until soft
peaks form. Add to the chocolate mixture and fold together until just combined. Spoon the mousse mixture into a freezer-proof serving dish just large enough to hold it, cover and
freeze for 6 hours or until frozen.
To make the cherry and hazelnut bark, line an oven tray with non-stick baking paper or foil. Place the dark and milk chocolates in separate microwave-proof bowls. Heat separately
on high power for 30-second intervals and stirring between each until melted and smooth. Spread the dark chocolate on the lined tray to a 26 cm x 36 cm rectangle. Use a spoon to
dollop the milk chocolate over the dark chocolate and then use a fork to create a marbled effect. Sprinkle the chocolate with the cherries and hazelnuts and then tap the tray on the
bench top a couple of times to settle the cherries and nuts into the chocolate. Set aside at room temperature for 2 hours or until set (see Baker’s tips). Break into large pieces.
To make the fudge brownie rounds, preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper. Use an electric mixer to beat the butter and
sugar until pale and creamy. Add the egg yolk and vanilla and beat until well combined. Beat in the melted chocolate. Sift together the flour, cocoa powder, baking powder and salt.
Method:
To make the frozen chocolate mousse, combine the chocolate and half the cream in a small heatproof bowl and place over a saucepan of simmering water (make sure the base of the
bowl doesn’t touch the water) and stir until the chocolate melts. Remove from the saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the
egg yolks and 1 tablespoon of sugar until very thick and pale. Stir in the melted chocolate. Use a clean dry whisk attachment to whisk the egg whites in a medium bowl until soft peaks
form. Add the remaining 1 tablespoon of sugar and whisk until thick and glassy. Add a large spoonful to the chocolate mixture and use a spatula or large metal spoon to fold together
to loosen the mixture. Add the remaining egg whites and fold together until just combined. Use a clean whisk attachment to whisk the remaining cream in a medium bowl until soft
peaks form. Add to the chocolate mixture and fold together until just combined. Spoon the mousse mixture into a freezer-proof serving dish just large enough to hold it, cover and
freeze for 6 hours or until frozen.
on high power for 30-second intervals and stirring between each until melted and smooth. Spread the dark chocolate on the lined tray to a 26 cm x 36 cm rectangle. Use a spoon to
dollop the milk chocolate over the dark chocolate and then use a fork to create a marbled effect. Sprinkle the chocolate with the cherries and hazelnuts and then tap the tray on the
bench top a couple of times to settle the cherries and nuts into the chocolate. Set aside at room temperature for 2 hours or until set (see Baker’s tips). Break into large pieces.
To make the fudge brownie rounds, preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper. Use an electric mixer to beat the butter and
sugar until pale and creamy. Add the egg yolk and vanilla and beat until well combined. Beat in the melted chocolate. Sift together the flour, cocoa powder, baking powder and salt.
On lowest possible speed mix in half the flour mixture, the milk and then the remaining flour mixture until just combined. Place the mixture in the fridge for 20-30 minutes or until
firm enough to roll. Roll tablespoonfuls of the mixture into balls and place on the lined tray and 3 cm apart (this mixture will make 20 balls). Use your fingers or the base of a glass to
flatten each to about 1 cm thick. Bake in preheated oven for 12-15 minutes, swapping the trays around halfway through baking, or until just baked through (they need to be still a little
soft in the centre so that they remain slightly fudgy). Stand on the trays for 3 minutes before transferring to a wire rack to cool.
To make the chocolate sauce, place the cocoa powder in a small saucepan and use a balloon whisk to gradually stir in the water. Add the sugar and golden syrup and cook over
medium heat, stirring frequently with the whisk, until the mixture boils. Remove from the heat and stir in the cherry liqueur, vanilla and butter. Transfer to a serving jug, cover with
plastic wrap and keep warm.
Version 2
Name of dish: Death by chocolate Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
Fudge brownie rounds 0 0.000 0.000 $0.00
butter 0 0.010 g $5.40
sugar brown 0.013 g $2.28
egg yolk 0 0.120 ea $0.13
essence vanilla 0.001 ml $4.90
chocolate dark 0.007 g $28.90
plain flour 0 0.013 g $15.00
cocoa powder 0 0.004 g $11.21
bakong powder 0 0.004 g $17.00
salt cooking salt 0.001 g $0.43
milk fresh 0.004 ml $1.98
0 0 0.000 0.000 $0.00
Frozen chocolate mousse 0 0.000 0.000 $0.00
thin cream 0 0.015 ml $3.50
0 0 0.000 0.000 $0.00
Cherry hazelnt bark 0 0.000 0.000 $0.00
chocolate milk 0.007 g $14.51
cherries dried 0.010 g $50.00
hazelnuts 0 0.009 g $15.00
0 0 0.000 0.000 $0.00
chocolate sauce 0 0.000 0.000 $0.00
cocoa power 0 0.007 g $11.21
water 0 0.019 ml $0.00
golden syrup 0 0.004 g $4.35
vanilla essence 0 0.001 ml $4.90
butter 0 0.001 g $5.40
Total Cost
Portion Cost
Method:
To make the frozen chocolate mousse, combine the chocolate and half the cream in a small heatproof bowl and place over a saucepan of simmering water (make sure the base of th
the water) and stir until the chocolate melts. Remove from the saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the egg yolks and 1 tab
very thick and pale. Stir in the melted chocolate. Use a clean dry whisk attachment to whisk the egg whites in a medium bowl until soft peaks form. Add the remaining 1 tablespoon
until thick and glassy. Add a large spoonful to the chocolate mixture and use a spatula or large metal spoon to fold together to loosen the mixture. Add the remaining egg whites and
just combined. Use a clean whisk attachment to whisk the remaining cream in a medium bowl until soft peaks form. Add to the chocolate mixture and fold together until just combin
mousse mixture into a freezer-proof serving dish just large enough to hold it, cover and freeze for 6 hours or until frozen.
second intervals and stirring between each until melted and smooth. Spread the dark chocolate on the lined tray to a 26 cm x 36 cm rectangle. Use a spoon to dollop the milk chocol
chocolate and then use a fork to create a marbled effect. Sprinkle the chocolate with the cherries and hazelnuts and then tap the tray on the bench top a couple of times to settle th
into the chocolate. Set aside at room temperature for 2 hours or until set (see Baker’s tips). Break into large pieces.
To make the fudge brownie rounds, preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper. Use an electric mixer to beat the butter and su
creamy. Add the egg yolk and vanilla and beat until well combined. Beat in the melted chocolate. Sift together the flour, cocoa powder, baking powder and salt. On lowest possible sp
flour mixture, the milk and then the remaining flour mixture until just combined. Place the mixture in the fridge for 20-30 minutes or until firm enough to roll. Roll tablespoonfuls of
and place on the lined tray and 3 cm apart (this mixture will make 20 balls). Use your fingers or the base of a glass to flatten each to about 1 cm thick. Bake in preheated oven for 12-
the trays around halfway through baking, or until just baked through (they need to be still a little soft in the centre so that they remain slightly fudgy). Stand on the trays for 3 minute
to a wire rack to cool.
Method:
To make the frozen chocolate mousse, combine the chocolate and half the cream in a small heatproof bowl and place over a saucepan of simmering water (make sure the base of th
the water) and stir until the chocolate melts. Remove from the saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the egg yolks and 1 tab
very thick and pale. Stir in the melted chocolate. Use a clean dry whisk attachment to whisk the egg whites in a medium bowl until soft peaks form. Add the remaining 1 tablespoon
until thick and glassy. Add a large spoonful to the chocolate mixture and use a spatula or large metal spoon to fold together to loosen the mixture. Add the remaining egg whites and
just combined. Use a clean whisk attachment to whisk the remaining cream in a medium bowl until soft peaks form. Add to the chocolate mixture and fold together until just combin
mousse mixture into a freezer-proof serving dish just large enough to hold it, cover and freeze for 6 hours or until frozen.
second intervals and stirring between each until melted and smooth. Spread the dark chocolate on the lined tray to a 26 cm x 36 cm rectangle. Use a spoon to dollop the milk chocol
chocolate and then use a fork to create a marbled effect. Sprinkle the chocolate with the cherries and hazelnuts and then tap the tray on the bench top a couple of times to settle th
into the chocolate. Set aside at room temperature for 2 hours or until set (see Baker’s tips). Break into large pieces.
To make the fudge brownie rounds, preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper. Use an electric mixer to beat the butter and su
creamy. Add the egg yolk and vanilla and beat until well combined. Beat in the melted chocolate. Sift together the flour, cocoa powder, baking powder and salt. On lowest possible sp
flour mixture, the milk and then the remaining flour mixture until just combined. Place the mixture in the fridge for 20-30 minutes or until firm enough to roll. Roll tablespoonfuls of
and place on the lined tray and 3 cm apart (this mixture will make 20 balls). Use your fingers or the base of a glass to flatten each to about 1 cm thick. Bake in preheated oven for 12-
the trays around halfway through baking, or until just baked through (they need to be still a little soft in the centre so that they remain slightly fudgy). Stand on the trays for 3 minute
to a wire rack to cool.
To make the chocolate sauce, place the cocoa powder in a small saucepan and use a balloon whisk to gradually stir in the water. Add the sugar and golden syrup and cook over med
frequently with the whisk, until the mixture boils. Remove from the heat and stir in the cherry liqueur, vanilla and butter. Transfer to a serving jug, cover with plastic wrap and keep w
Portion nos.: 20
Portion size.:
Sale Price at $0.48
( Food Cost)
30.0%
kg $ 0.05
kg $ 0.03
ea $ 0.02
L $ 0.00
kg $ 0.21
kg $ 0.20
kg $ 0.04
kg $ 0.06
kg $ 0.00
ml $ 0.01
kg $ 0.52
L $ 0.05
kg $ 0.01
kg $ 0.87
kg $ 0.10
kg $ 0.48
g $ 0.14
kg $ 0.07
ml
kg $ 0.03
g $ 0.02
L $ 0.00
kg $ 0.00
$2.91
Portion Cost $0.15
n of simmering water (make sure the base of the bowl doesn’t touch
isk attachment to whisk the egg yolks and 1 tablespoon of sugar until
ft peaks form. Add the remaining 1 tablespoon of sugar and whisk
the mixture. Add the remaining egg whites and fold together until
late mixture and fold together until just combined. Spoon the
arate microwave-proof bowls. Heat separately on high power for 30-

ectangle. Use a spoon to dollop the milk chocolate over the dark
on the bench top a couple of times to settle the cherries and nuts
Use an electric mixer to beat the butter and sugar until pale and
r, baking powder and salt. On lowest possible speed mix in half the
until firm enough to roll. Roll tablespoonfuls of the mixture into balls
bout 1 cm thick. Bake in preheated oven for 12-15 minutes, swapping
n slightly fudgy). Stand on the trays for 3 minutes before transferring
n of simmering water (make sure the base of the bowl doesn’t touch
isk attachment to whisk the egg yolks and 1 tablespoon of sugar until
ft peaks form. Add the remaining 1 tablespoon of sugar and whisk
the mixture. Add the remaining egg whites and fold together until
late mixture and fold together until just combined. Spoon the
arate microwave-proof bowls. Heat separately on high power for 30-

ectangle. Use a spoon to dollop the milk chocolate over the dark
on the bench top a couple of times to settle the cherries and nuts
Use an electric mixer to beat the butter and sugar until pale and
r, baking powder and salt. On lowest possible speed mix in half the
until firm enough to roll. Roll tablespoonfuls of the mixture into balls
bout 1 cm thick. Bake in preheated oven for 12-15 minutes, swapping
n slightly fudgy). Stand on the trays for 3 minutes before transferring
the sugar and golden syrup and cook over medium heat, stirring
serving jug, cover with plastic wrap and keep warm.
Name of dish: Honey panna cotta Portion nos.: 2

30%
( Food Cost)

Commodities
Burnt apple puree 0.000 $0.00
sugar caster 0.006 g $1.64 kg $ 0.01
apple fresh, green 0.400 ea $1.03 ea $ 0.41
butter 0.003 g $5.40 kg $ 0.02
Lemon fresh 0.100 ea $0.42 ea $ 0.04
0.000 $0.00
vanilla panna cotta 0.000 $0.00
gelatine leaves 1.200 ea $0.10 ea $ 0.12
cream thickend 0.030 ml $2.70 L $ 0.08
vanilla bean 0.200 ea $0.65 ea $ 0.13
sugar caster 0.012 g $1.64 kg $ 0.02
cream milk full 0.120 L $6.22 L $ 0.75
strawberry fresh 0.050 g $10.93 kg $ 0.55
black berry frozen 0.050 g $7.80 kg $ 0.39
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $2.80
Portion Cost $1.40
Method:
To make the burnt apple puree, heat the sugar in a small saucepan over medium heat until it turns
to a dark caramel. Add the butter and the apples and cook for about 5 minutes over high heat,
stirring occasionally until the apples start to brown. Allow to cool, then add the lemon juice and
blend to a puree with a stick blender. Transfer to a bowl and chill in the fridge.
Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place the cream,
vanilla seeds and 1/3 cup of the sugar into a small saucepan over low heat. Drain and squeeze out
the excess water from the leaves and add to the pan with the cream mixture, stirring until
dissolved. Stir in the almond milk to combine. Pour the mixture evenly between 4-6 clear glasses,
taking care not to splash mixture on the sides of the glass. Chill in the fridge for at least 4 hours or
Method:
to a dark caramel. Add the butter and the apples and cook for about 5 minutes over high heat,
stirring occasionally until the apples start to brown. Allow to cool, then add the lemon juice and
blend to a puree with a stick blender. Transfer to a bowl and chill in the fridge.
Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place the cream,
vanilla seeds and 1/3 cup of the sugar into a small saucepan over low heat. Drain and squeeze out
the excess water from the leaves and add to the pan with the cream mixture, stirring until
dissolved. Stir in the almond milk to combine. Pour the mixture evenly between 4-6 clear glasses,
taking care not to splash mixture on the sides of the glass. Chill in the fridge for at least 4 hours or
preferably overnight.
To serve, add a few spoons of apple puree to the top of the panna cotta and scatter with berries.
Shave over a generous amount of dark chocolate and serve.
Version 2
Name of dish: Honey panna cotta Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
Burnt apple puree 0 0.000 0.000 $0.00
apple fresh, green 0.480 ea $1.03
butter 0 0.004 g $5.40
Lemon fresh 0.120 ea $0.42
0 0 0.000 0.000 $0.00
vanilla panna cotta 0 0.000 0.000 $0.00
gelatine leaves 1.440 ea $0.10
cream thickend 0.036 ml $2.70
vanilla bean 0 0.240 ea $0.65
cream milk full 0.144 L $6.22
strawberry fresh 0.060 g $10.93
black berry frozen 0.060 g $7.80
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
caramel. Add the butter and the apples and cook for about 5 minutes over high heat, stirring occas
the apples start to brown. Allow to cool, then add the lemon juice and blend to a puree with a stick
Transfer to a bowl and chill in the fridge.
Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place the cream, v
and 1/3 cup of the sugar into a small saucepan over low heat. Drain and squeeze out the excess wa
the leaves and add to the pan with the cream mixture, stirring until dissolved. Stir in the almond m
combine. Pour the mixture evenly between 4-6 clear glasses, taking care not to splash mixture on t
the glass. Chill in the fridge for at least 4 hours or preferably overnight.
Method:
caramel. Add the butter and the apples and cook for about 5 minutes over high heat, stirring occas
the apples start to brown. Allow to cool, then add the lemon juice and blend to a puree with a stick
Transfer to a bowl and chill in the fridge.
Place the gelatine leaves in a bowl of cold water for 5 minutes or until softened. Place the cream, v
and 1/3 cup of the sugar into a small saucepan over low heat. Drain and squeeze out the excess wa
the leaves and add to the pan with the cream mixture, stirring until dissolved. Stir in the almond m
combine. Pour the mixture evenly between 4-6 clear glasses, taking care not to splash mixture on t
the glass. Chill in the fridge for at least 4 hours or preferably overnight.
To serve, add a few spoons of apple puree to the top of the panna cotta and scatter with berries. Sh
generous amount of dark chocolate and serve.
Portion nos.: 20
Portion size.:
Sale Price at $0.56
( Food Cost)
30.0%
kg $ 0.01
ea $ 0.49
kg $ 0.02
ea $ 0.05
ea $ 0.14
L $ 0.10
ea $ 0.16
kg $ 0.02
L $ 0.90
kg $ 0.66
kg $ 0.47
kg $ 0.35
$3.36
Portion Cost $0.17
medium heat until it turns to a dark

er high heat, stirring occasionally until
end to a puree with a stick blender.
ftened. Place the cream, vanilla seeds

squeeze out the excess water from
lved. Stir in the almond milk to
not to splash mixture on the sides of
medium heat until it turns to a dark
er high heat, stirring occasionally until
end to a puree with a stick blender.
ftened. Place the cream, vanilla seeds

squeeze out the excess water from
lved. Stir in the almond milk to
not to splash mixture on the sides of
and scatter with berries. Shave over a

Name of dish: fig honey sage tart Portion nos.: 2
30%
( Food Cost)

Commodities
sweet pastry 0.100 kg $5.50 kg $ 0.55
fig 1.000 ea $1.65 ea $ 1.65
Honey 0.003 g $7.99 g $ 0.02
small sage leaves 0.002 g $240.00 kg $ 0.48
Ice cream vanilla 0.070 g $1.40 kg $ 0.10
0.000 $0.00
Frangipane 0.000 $0.00
butter 0.008 g $5.40 kg $ 0.04
sugar caster 0.008 g $1.64 kg $ 0.01
Honey 0.003 g $7.99 kg $ 0.02
orange fresh 0.100 ea $0.70 ea $ 0.07
egg fresh 0.200 ea $0.13 ea $ 0.03
plain flour 0.005 g $15.00 kg $ 0.08
almonds roasted 0.012 g $16.61 g $ 0.20
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $3.25
Portion Cost $1.63
Method:
Preheat oven to 200°C (180°C fan-forced).
Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured
rolling pin to roll the pastry into a rectangle about 4 mm thick. Line a 11.5 cm x 35 cm (base measurement) tart tin, with a removable base, with the pastry.
Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry
weights, dried beans or raw rice, making sure to press into the corners. Bake for 15 minutes.
Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the
pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
Method:
Preheat oven to 200°C (180°C fan-forced).
Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a lightly floured
rolling pin to roll the pastry into a rectangle about 4 mm thick. Line a 11.5 cm x 35 cm (base measurement) tart tin, with a removable base, with the pastry.
Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill with pastry
Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minutes or until the
pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
Reduce the oven temperature to 170°C (150°C fan-forced).
To make the frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a time, beating
well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture and mix on low speed
until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly into the frangipane.
Bake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in the tin, on a
wire rack.
Brush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and serve slices
accompanied with ice cream or cream.
Version 2
Name of dish: fig honey sage tart Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
Ingredients 0 0.000 0.000 $0.00
sweet pastry 0 0.120 kg $5.50
fig 0 1.200 ea $1.65
Honey 0 0.004 g $7.99
small sage leaves 0 0.002 g $240.00
Ice cream vanilla 0.084 g $1.40
0 0 0.000 0.000 $0.00
Frangipane 0 0.000 0.000 $0.00
butter 0 0.010 g $5.40
Honey 0 0.004 g $7.99
orange fresh 0.120 ea $0.70
egg fresh 0.240 ea $0.13
plain flour 0 0.006 g $15.00
almonds roasted 0.014 g $16.61
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:Preheat oven to 200°C (180°C fan-forced).

Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a
floured rolling pin to roll the pastry into a rectangle about 4 mm thick. Line a 11.5 cm x 35 cm (base measurement) tart tin, with a removable b
the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill w
Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minute
the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
To make the frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a tim
Method:Preheat oven to 200°C (180°C fan-forced).
Unwrap the pastry and place on a lightly floured, cool work surface. Gently pat the pastry with the palm of your hand to flatten slightly. Use a
floured rolling pin to roll the pastry into a rectangle about 4 mm thick. Line a 11.5 cm x 35 cm (base measurement) tart tin, with a removable b
the pastry. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place tart case on a baking tray. Prick the pastry base with a fork (about 12 times). Line the pastry case with greaseproof paper or foil and fill w
Remove from oven and use the paper to lift the weights out of the case. Return the pastry case to the oven and cook for a further 5-10 minute
the pastry case is lightly golden and just cooked through. Remove the tart case from the oven and set aside to cool.
To make the frangipane, use an electric mixer to beat the butter, sugar, honey and orange rind until pale and creamy. Add the eggs one at a tim
beating well after each addition, until well combined. Combine the flour with the ground almonds and mix evenly. Add to the butter mixture a
low speed until just combined. Spoon the frangipane into the cooled tart case and spread evenly. Press the fig quarters, cut side up, randomly
frangipane.
Bake for 50-55 minutes or until the frangipane is just set and the pastry is golden and crisp. Remove the tart from the oven and place, still in th
wire rack.
Brush the warm tart with the honey and set aside to cool (this will take about 1 hour). Sprinkle with the small sage leaves and icing sugar, and
slices accompanied with ice cream or cream.
Portion nos.: 20
Portion size.:
Sale Price at $0.65
( Food Cost)
30.0%
kg $ 0.66
ea $ 1.98
g $ 0.03
kg $ 0.58
kg $ 0.12
kg $ 0.05
kg $ 0.01
kg $ 0.03
ea $ 0.08
ea $ 0.03
kg $ 0.09
g $ 0.24
$3.90
Portion Cost $0.20
lm of your hand to flatten slightly. Use a lightly

measurement) tart tin, with a removable base, with
e with greaseproof paper or foil and fill with pastry
oven and cook for a further 5-10 minutes or until

aside to cool.
ale and creamy. Add the eggs one at a time,

lm of your hand to flatten slightly. Use a lightly
measurement) tart tin, with a removable base, with
e with greaseproof paper or foil and fill with pastry
oven and cook for a further 5-10 minutes or until

aside to cool.
ale and creamy. Add the eggs one at a time,

d mix evenly. Add to the butter mixture and mix on
ss the fig quarters, cut side up, randomly into the
he tart from the oven and place, still in the tin, on a
he small sage leaves and icing sugar, and serve

Name of dish: cookies & cream cheese cake Portion nos.: 2

30%
( Food Cost)

Commodities
cheese cheese 0.050 g $5.50 kg $ 0.28
vanilla bean 0.100 ea $0.65 ea $ 0.07
stevia liquid 0.000 ml $100.00 L $ 0.03
egg fresh 0.200 ea $0.13 ea $ 0.03
sour cream 0.008 g $4.03 kg $ 0.03
cornflour 0.002 g $3.63 g $ 0.01
biscuits plain 0.020 g $6.46 kg $ 0.13
blueberry frozen 0.013 g $8.00 kg $ 0.10
blueberry coulis 0.020 g $15.00 kg $ 0.30
ice cream blueberry 0.070 g $5.86 g $ 0.41
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
0.000 $0.00
Total Cost $1.37
Portion Cost $0.69
Method:
Preheat the oven to 140°C/275°F (fan-forced). Grease and line the base and two long sides of a 17
cm x 26 cm (6¾ in x 10¼ in) slice tin with a piece of non-stick baking paper, extending the paper
about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked cheesecake.
Whiz the cream cheese, vanilla bean paste and stevia in a food processor until smooth. Add the
eggs, sour cream and cornflour and process until well combined.
Pour the mixture into the prepared tin and sprinkle over the cookie chunks and blueberries. Bake
Method:
Preheat the oven to 140°C/275°F (fan-forced). Grease and line the base and two long sides of a 17
cm x 26 cm (6¾ in x 10¼ in) slice tin with a piece of non-stick baking paper, extending the paper
about 4 cm (1½ in) above the sides of the tin to assist with the removal of the cooked cheesecake.
Whiz the cream cheese, vanilla bean paste and stevia in a food processor until smooth. Add the
eggs, sour cream and cornflour and process until well combined.
Pour the mixture into the prepared tin and sprinkle over the cookie chunks and blueberries. Bake
for 30–35 minutes, or until the top is lightly browned and the centre is just set – it should wobble
slightly.
Chill in the refrigerator for 2 hours or until ready to serve.
This cheesecake will keep for 2–3 days, covered, in the refrigerator.
Version 2
Name of dish: cookies & cream cheese cake Portion nos.:

Ref.source:
30%
( Food Cost)

Commodities
cheese cheese 0.060 g $5.50
vanilla bean 0 0.120 ea $0.65
stevia liquid 0.000 ml $100.00
egg fresh 0.240 ea $0.13
sour cream 0 0.010 g $4.03
cornflour 0 0.002 g $3.63
biscuits plain 0.024 g $6.46
blueberry frozen 0.015 g $8.00
blueberry coulis 0.024 g $15.00
ice cream blueberry 0.084 g $5.86
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
0 0 0.000 0.000 $0.00
Total Cost
Portion Cost
Method:
Preheat the oven to 140°C/275°F (fan-forced). Grease and line the base and two long sides of a 17 cm x
(6¾ in x 10¼ in) slice tin with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in)
the sides of the tin to assist with the removal of the cooked cheesecake.
Whiz the cream cheese, vanilla bean paste and stevia in a food processor until smooth. Add the eggs, so
cream and cornflour and process until well combined.
Pour the mixture into the prepared tin and sprinkle over the cookie chunks and blueberries. Bake for 30
Method:
Preheat the oven to 140°C/275°F (fan-forced). Grease and line the base and two long sides of a 17 cm x
(6¾ in x 10¼ in) slice tin with a piece of non-stick baking paper, extending the paper about 4 cm (1½ in)
the sides of the tin to assist with the removal of the cooked cheesecake.
Whiz the cream cheese, vanilla bean paste and stevia in a food processor until smooth. Add the eggs, so
cream and cornflour and process until well combined.
Pour the mixture into the prepared tin and sprinkle over the cookie chunks and blueberries. Bake for 30
minutes, or until the top is lightly browned and the centre is just set – it should wobble slightly.
Chill in the refrigerator for 2 hours or until ready to serve.
This cheesecake will keep for 2–3 days, covered, in the refrigerator.
Portion nos.: 20
Portion size.:
Sale Price at $0.27
( Food Cost)
30.0%

kg $ 0.33
ea $ 0.08
L $ 0.04
ea $ 0.03
kg $ 0.04
g $ 0.01
kg $ 0.16
kg $ 0.12
kg $ 0.36
g $ 0.49
$1.65
Portion Cost $0.08
nd two long sides of a 17 cm x 26 cm

the paper about 4 cm (1½ in) above
until smooth. Add the eggs, sour
s and blueberries. Bake for 30–35

nd two long sides of a 17 cm x 26 cm
the paper about 4 cm (1½ in) above
until smooth. Add the eggs, sour
s and blueberries. Bake for 30–35

hould wobble slightly.
Total Menu Costing
Meal Menu
Entrée
1 Oyster cooked in salsa verde
2 Scallops with chardonnay butter
3 floral spring rolls
4 Wagyu tataki
5 pan fried prawn
Average Entrée Cost
Main
1 BBQ seafood
2 roast lobster
3 crisp skin salmon
4 Tomahawk steak
5 vegetarian risotto
Average Main Cost
Dessert
1 Rosewater pavlovas
2 Death by chocolate
3 Honey panna cotta
4 fig honey sage tart
5 cookies & cream cheese cake
Average Main Cost
Menu 1
Menu 2
Menu 3
Menu 4
Menu 5
Total Menu Cost (average)
Notes:
Meal 6 is a 5-day cyclic meal
l Menu Costing
Portion Cost
$ 1.51
$ 2.91
$ 1.30
$ 0.90
$ 1.78
$ 1.68
$ 1.67
$ 2.37
$ 3.36
$ 3.30
$ 1.18
$ 2.37
$ 0.75
$ 1.21
$ 1.40
$ 1.63
$ 0.69
$ 1.13
$ 3.93
$ 6.50
$ 6.05
$ 5.83
$ 3.65
$ 5.19

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Standard Recipe Card

Name of dish: Garlic Prawns Portion nos.: 10

Sales Price Food Cost %

Portion Cost $6.16

Name of dish: Oyster cooked in salsa verde Portion nos.: 2

Sales Price $7.57 Food Cost % 20.0%

Portion Cost $1.51

Name of dish: Oyster cooked in salsa verde Portion nos.:

Sales Price $0.61 Food Cost %

Portion size.: 150g

Cost per kg/l/Unit Actual cost

Portion Cost $0.18

Name of dish: Scallops with chardonnay butter Portion nos.: 2

Sales Price $9.71 Food Cost % 30.0%

Total Cost $5.83

Portion Cost $2.91

Name of dish: Scallops with chardonnay butter Portion nos.:

Sales Price $1.17 Food Cost %

Cost per kg/l/Unit Actual cost

Portion Cost $0.35

and simmer over low heat until reduced by three quarters.

reduction to the butter, beating well after each addition

mpty the nettles into a colander in your sink. Rinse well by

water. Let drain. When the nettles are cool enough to

reduction to the butter, beating well after each addition

mpty the nettles into a colander in your sink. Rinse well by

water. Let drain. When the nettles are cool enough to

e warm chardonnay butter over each. Top with shaved

Name of dish: floral spring rolls Portion nos.: 2

Sales Price $9.98 Food Cost % 13.0%

Portion Cost $1.30

Name of dish: floral spring rolls Portion nos.:

Sales Price $0.52 Food Cost %

Cost per kg/l/Unit Actual cost

Portion Cost $0.16

he remaining ingredients and stir to

utes until soft. You will need 1 cup

fine batons. Slice the tofu to match.

utes until soft. You will need 1 cup

fine batons. Slice the tofu to match.

Sales Price $8.98 Food Cost % 10.0%

Portion Cost $0.90

Sales Price $0.36 Food Cost %

Cost per kg/l/Unit Actual cost

Portion Cost $0.11

n a bowl, pour over soy mixture,

c, ginger and shichimi until smooth.

ing pan over high heat, add beef and

ing pan over high heat, add beef and

Name of dish: pan fried prawn Portion nos.: 2

Sales Price $5.95 Food Cost % 30.0%

Portion Cost $1.78

Name of dish: pan fried prawn Portion nos.:

Sales Price $0.71 Food Cost %

Cost per kg/l/Unit Actual cost

Portion Cost $0.21

the oil is hot but before the garlic

Name of dish: BBQ seafood Portion nos.: 2

Sales Price $5.55 Food Cost % 30.0%

Portion Cost $1.67

Name of dish: BBQ seafood Portion nos.:

Sales Price $0.67 Food Cost %

Cost per kg/l/Unit Actual cost