Fire & Ice inspired dinner at SCEC’s ‘Unconventional’ showcase

The Sydney Convention and Exhibition Centre last week ignited the appetites of guest Australian gourmands at its second spectacular 'Unconventional' dinner.

The Sydney Convention and Exhibition Centre last week ignited the appetites of guest Australian gourmands at its second spectacular ‘Unconventional’ dinner.

Themed Fire & Ice, the event was inspired by one of the highlights of the Centre’s extensive Australian art collection – Tim Storrier’s searing 9m landscape Point to Point.

The event them was inspired by a Tim Storrier artwork that’s part of the Centre’s extensive collection.

Present as guest of honour, the artist was delighted by the Centre’s Executive Chef Uwe Habermehl’s theatrical interpretation of the mammoth work’s theme.

Highlights of the meal included an entrée of tuna sashimi and ocean trout with hot ginger consommé and wasabi sorbet, dramatically served on blocks of ice that were illuminated from within. A main course of Robbins Island grass-fed wagyu beef tenderloin was presented beneath glass cloches that were lifted to release a fragrant smoke of applewood and white tea.

One flaming hot dessert kept with the theme of the evening.

Uwe showcased superb New South Wales produce expertly matched with unconventional regional wines by Sommelier William Wilson.

The Centre’s Culinary Ambassador Lyndey Milan introduced guest producers and vintners representative of the food and beverage team’s direct links to the industry. Tim Hansen (Mandagery Creek Venison) Robert Armstrong (Alto Olive Oil), Anthony Puharich (Vic’s Meats) Scott McWilliam (McWilliam’s Wines) and Iain Riggs (Brokenwood Wines) were also amazed by the unconventional showcasing of their produce.

The Centre’s own professional production team had artfully transformed the city-view Bayside Terrace into a shimmering interpretation of fire and ice. Hundreds of tiered candles reflected Storrier’s signature flaming rope imagery in his massive Point to Point work – reproduced by a 13m projection and seemingly burning with live fire, courtesy of brilliant animation.

Sydney Convention and Exhibition Centre Chief Executive Ton van Amerongen said the Unconventional evening was designed to showcase of the best of the Centre’s talents and creativity.

Ton van Amerongen, Lyndey Milan, and artist Tim Storrier, in front of artwork that inspired the event.

“We put our credentials on show to the world conference community every day, but our Unconventional evening is about revealing our talents to Sydney’s own food and wine fraternity,” he said.

“We want people to know we’re creating cuisine at the forefront of Sydney’s dining scene, with a standard beyond expectations and an ability to inspire exciting events,” he said.

The Unconventional dinner was first held last year in the Centre’s newly refurbished Parkside Convention Centre, where the theme revolved around another prized artwork, Brett Whiteley’s Sydney Harbour to the Spirit of Bill W.

Video highlights can be seen by clicking below:

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