buffet-menu

Gourmet Buffet Menu

Gourmet buffet menu and party planner for 1 to 2000 people.

This buffet planner will automatically plan a buffet menu for you and give you an ordering list.

Here is a list of the menu items and the appropriate portion sizes. We have calculated the cooked food portion sizes allowing for shrinkage during cooking and presented the raw ingredient weights below to assist you with your food ordering.

You would probably need around 200 – 240 grams of cooked protein for the average person, plus salad as a guide. So I would use 3 to 4 of the suggested dishes below, if you increase the selection you would decrease the amount of protein per person.

So if you have 6 types of protein you could work on 40 grams of protein per person or 240 grams.

It will help if you think about the type of guests, old women and men will eat less than young athletes, for example.

This menu detail will grow as I add the recipes over time. Thanks, Chef Brendan

Classic Gourmet Buffet Menu

Gourmet buffet selection menu of hot and cold foods. You do not have to use them all. Select 4 – 6 protiens.
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Warning

You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.

Allergen Check Ingredients
Skill Level Chef
Recipe Combinations
Standard Prep Time 8 hours
Course Buffet, Smorgasboard
Cuisine Australian, English
Dollar Range $15.00+
Food Cost $15.71 per person

Equipment

  • 1 Oven large
  • 1 Cutting Board
  • 1 Chef Knife
  • 5 Roasting Pans
  • 5 Pots stainless steel
  • 1 Strainer
  • 1 Carving Knife
  • 1 Set Of Scales
  • 14 Platters assorted
  • 8 Bain Maries self-contained
  • 10 Salad Bowls various

Ingredients
 

Hot Dishes and Proteins, please read the notes below!

  • 80 g Slow Roasted Yearling Beef cooked and sliced to order (chef needed)
  • 80 g Tender Pork Leg with Crackling cooked leg pork recipe
  • 80 g Moist Herb Crusted Lamb cooked lamb leg
  • 80 g Golden Roasted Chicken Pieces recipe link coming
  • 80 g Succulent Turkey Breast recipe link coming
  • 80 g Poached Whole Snapper, see notes recipe link coming
  • 80 g BBq ‘d Whole Garlic King Prawns recipe link coming
  • 80 g Pineapple Glazed Leg Ham recipe link coming

Hot, Wet or Casserole Protein Dishes

  • 80 g Vegetarian Lasagne recipe link coming
  • 80 g Chicken A la King recipe link coming
  • 80 g Sweet n Sour Pork recipe link coming
  • 80 g Beef stroganoff recipe link coming

Hot Rice and Vegetables

  • 60 g Steamed Rice
  • 80 g Asian Stir Fry Vegetables Honey & Soy
  • 80 g Fried Rice recipe link coming
  • 80 g Roasted Vegetable Melange recipe link coming
  • 60 g Roasted Potato recipe link coming
  • 40 g Steamed Vegetables

Cold Dishes, Protein, Platters

  • 80 g Double Smoked Leg Ham sliced platter
  • 80 g Cooked Prawns whole, king
  • 60 g Grain Mustard Crusted, Sirloin Roast cooked, sliced, recipe link coming
  • 60 g Bbq’d Stuffed Golden Chicken pieces

Salad and Vegetarian Dish Suggestions

  • 50 g Pasta Salad recipe link coming
  • 40 g Pineapple Mint Rice recipe link coming
  • 15 g Tossed Salad mesclun, washed
  • 20 g Coleslaw recipe link coming
  • 20 g Caeser salad recipe link coming
  • 40 g Asian Noodle Salad

Desserts, Serve All 3 In Small Portions

  • 60 g Chocolate cake recipe link coming
  • 60 g Tiramisu recipe link coming
  • 60 g Fresh fruit salad recipe link coming

ADJUSTABLE SERVINGS

Catering for 1 person/people

recipe pictures, prints and downloads

Tick the menu choices you DO NOT WANT, vary the amount catered for and save the menu items to your recipes. This is just a guide only. This will create a menu/shopping list, and more recipes soon.
Your feedback is encouraged.
Add about 1/2 of the weight if purchasing raw produce/meats as protein shrinks about 25-30% in weight when cooking.
Fish loses up to 50% of raw weight from cooked to plated, allowing for cooking shrinkage, of the head, skin, scales and bones.
 Fish like Atlantic Salmon have small heads and poach well, but have lots of bones, so I would recommend fillets.
Snapper fish are easier to poach and serve whole.

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Keywords Buffet, Smorgasboard
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