Modern Thai Lunch (Cookie, CBD, http://www.cookie.net.au)

Monday, 7 July 2008 (1.10 – 2.10 pm)

Payable after Service

Please see the restaurant’s online menu (AUS $15 ~ $35 per head)

Quotes from Reviews:

“Cookie has become a ‘must visit’ venue since it got serious about its food. It has always been a popular drinking venue for the young students from the nearby University, However it is now attracting people who are curious about the Thai-influenced food that is coming from the kitchen.”

“A beer-focused bar is an unlikely place to find some of Melbourne's most accessible and affordable Thai food, but Cookie (the bar previously known as KooKoo) offers that and more. The entrance is dark, rickety and dingy offsetting the light filled cool bar space to dramatic affect. The clientele are hip and designer, the music made up of live DJ tunes, the beer is served in a European fashion and the wine list is good and well priced.”

Japanese Teppanyaki Dinner (Ginza Teppanyaki and Sushi Bar, CBD, http://www.ginza139.com)

Monday, 7 July 2008 (7.30 – 9.30 pm)

Payable on Registration

Origin of Teppanyaki

Literally meaning “iron plate frying”, teppanyaki is a popular modern Japanese cuisine. There are many legends about its origins, some claiming that it originates with Genghis Khan. However, it seems that the stir-frying of meats, seafoods and vegetables on a large, open surface originated in Taiwan in the twentieth century.  Eight to ten people sit around a large cooking area while a chef cooks a variety of beef, lamb, seafoods and vegetables. Good Teppanyaki food should be fresh and only lightly seasoned, with emphasis on retaining the full flavour of the food.  

Menu 1 (AUS $42 per head)

Salad Miso Soup Prawn Chicken Steak Fried Rice Vegetable Teppanyaki Tea/Coffee

Menu 2 (AUS $48 per head)

SaladYakitori (Chicken on skewer)Miso SoupPrawnFishSteakFried RiceVegetable Teppanyaki Tea/Coffee

Menu 3 (AUS $58 per head)

SaladCalifornia RollMiso SoupPrawnScallopSteakFried RiceVegetable Teppanyaki Tea/Coffee

Yum Cha Connoisseur Lunch (East Imperial, Carlton, http://www.eastimperial.com.au)

Tuesday, 8 July 2008 (1.15 – 2.10 pm)

Payable on Registration

History of Yum Cha

Originally a Cantonese custom, the Chinese tradition of yum cha literally means “drinking tea”. The kind of food served at yum cha is dim sum (點心 ), which literally means "touch the heart" or "order to your heart's content". It may be derived from yat dim sum yi (一點心意), meaning "a little token". ("A Touch of Heart" is perhaps the more poetic translation.)

The tradition of yum cha dates back to the tenth century and the beginning of the Sung dynasty. Kaifeng (Hangchow), the capital of the Sung dynasty, famous for its restaurants that served dim sum. Both street vendors in the huge city market, and established tea houses served dim sum. This can be seen in a famous Chinese painting from the late eleventh or early twelfth century by Zhang Zeduan entitled "Ch'ing Ming Shang Ho T'u (Going Upriver at the Qing Ming Festival)." In this painting street vendors and open air tea houses can be seen selling dim sum. Marco Polo, the Venetian who visited China in the thirteenth century, described the market in the city of Hangchow where dim sum was the predominant food. Tea houses became very popular in Southern China during the Sung dynasty and a large tea house could boast of more than 1,000 dim sum varieties. Dim sum is usually served during the day from mid morning to mid afternoon. This is still practiced in restaurants in modern day China and many parts of South-East Asia.

AAP 2008 Yum Cha Connoisseur Menu (AUS $25 per head)

Premium Chinese Tea (Iron Buddha, Oolong, Pur Er, Chrysanthemum or Jasmine)Wasabi Prawn Stuff EggplantShanghai Little DragonKing Prawn DumplingScallop DumplingCrab Meat & Prawn Dumpling Vegetarian Dumpling Green Spinach Dumpling Steamed Chinese Broccoli with Oyster SauceChicken Sticky RiceEgg Custard Tart

Seafood Steamboat Dinner (Shark Fin House, CBD, http://www.sharkfin.com.au/about.htm)

Tuesday, 8 July 2008 (7.30 – 10.00 pm)

Payable on Registration

Story of “Steamboat”

Steamboat (or Hot Pot, also know as Chinese Fondue) was first eaten by poor boatmen of the Yangtze River in the Chongqing area and then spread westwards to the rest of Sichuan Province and then over the whole country.  It spread to the south during the Tang dynasty (A.D. 618-906). Later, northern nomads who settled in China enhanced the pot with beef and mutton, and southerners did the same with seafood. In the Qing dynasty (清朝), the hot pot became popular throughout the whole area of China.

A dish of boiling soup is placed on the table, and diners place thin slices of raw meat, fish, mushrooms and vegetables and other ingredients in the soup where it gets quickly cooked.  The freshly prepared food is then dipped into a variety of sauces such as sesame or soy sauce, chilli oil, or vinegar. Cantonese style steamboat is not very spicy, and uses many kinds of seafood.

AAP 2008 Seafood Steamboat Menu (AUS $50 per head)

Premium Chinese Tea (Oolong, Pur Er, or Jasmine)Chicken SoupOysters in ShellScallops in Shell King Scallops from Western AustraliaBarramundiEelPrawn Balls WontonsMixed MushroomsBaby SpinachSticky Rice Noodles

Conference Dinner (Conservatory, Southgate, http://www.conservatoryatcrown.com.au)

Wednesday, 9 July 2008 (8.00 – 10.30 pm)

Payable on Registration

AAP 2008 Conference Dinner Buffet Menu (AUS $65 per head)

You can’t miss this!

The menu speaks for itself. You will also have a 180 degree view of the Yarra River and be able to watch the huge fire ball display outside the window.

“V” means “suitable for vegans”.

Indian Chickpea Curry (V)Thai Vegetable Curry (V)Tofu & Mushroom Skewers (V)Mushrooms Spring Roll (V)Steamed Prawn Dumplings Steamed Vegie Dumplings (V)Steamed Green Vegetables (V) Steamed Coconut Rice (V)Selection of Indian Breads (V) Fried Udon Noodles (V)Pasta in Tomato Sauce (V)Vegetable Tom Yum Soup (V)Chinese Soup of the Day

Natural OystersCooked Tiger PrawnsCooked King PrawnsCooked Fresh Water Crabs Smoked SalmonGrilled Fish of the DayGrilled ChickenRoast BeefRoast Vegetables (V)Grilled Vegetables (V)Selection of Sushi (V)Selection of Salads (V)Selection of European Breads (V)

Dark Chocolate Fondue Fountain Fresh Fruit Salad (V)Selection of Fresh Fruits (V)Selection of Cakes (V)Selection of Puddings Selection of Ice-creams & Sorbets (V)Selection of CheesesSelection of Tea and Coffee (V)2 Glasses of Wine or Standard Drinks (V)

… and more

Modern French Gourmet Dinner (Vue de Monde, CBD, http://www.vuedemonde.com.au)

Thursday, 10 July 2008 (7.30 – 10.30 pm)

$30 Non-refundable Deposit Payable on Registration

2007 Restaurant of the Year, Australia

Please see the restaurant’s online menu

(Bistro Menu: AUS $80+ per head OR Menu Gourmand: AUS $150+ per head)

Quotes from Reviews:

“Chef Shannon Bennett's fine French food is arguably as dramatic and intense as anything you will taste in Australia, and his open kitchen with a marble pass allows you to view it in all its theatrical splendour. At dinner there is no menu, and customers must lay themselves at the mercy of the chef for a flexible degustation of between five and 14 courses.”

“The most exciting restaurant to open in Melbourne for a very long time.”

“We had real trouble writing this entry for Vue de monde. How does one write about an experience that could possibly be rated the best restaurant dining experience we've ever had? “

“Chef Shannon Bennett’s Melbourne fine diner Vue de Monde walked away with the top honour for 2007 as well as picking up the award for best Fine Dining Restaurant.”

“one of the world’s ten best restaurants”

Eclectic Vegetarian/Vegan Dinner (Vegie Bar, Fitzroy, http://www.vegiebar.com.au)

Thursday, 10 July 2008 (7.30 – 9.00 pm)

Payable after Service

Please see the restaurant’s online menu (AUS $10 ~ 20 per head)

Quotes from Reviews:

“Well-priced, fresh, wholesome food full of vegies and other sources of complex carbs. Fast, efficient service.”

“The popularity of the fantastic lentil burgers here is totally out of control! The menu offers vegetarian and vegan flavours from the four corners of the globe. Other favourites include gado gado, roti wraps and their pasta dishes.”