“Seasoned by Queensland” is the theme for Brisbane Convention & Exhibition Centre’s (BCEC) 2023/24 events menu, which features fresh and seasonal produce sourced from the state’s vibrant farms, fisheries and producers.
In addition to sourcing seafood from the Sunshine Coast, Hervey Bay and Far North Queensland, and fresh fruit and vegetables from the Scenic Rim, the Great Divide and the Lockyer Valley, the menu also showcases the work of Brisbane’s city fringe farmers. Key among these “hyper-local” items are gourmet mushrooms and Brisbane Valley Quail.
BCEC Executive chef, Matthew Arnold, said the menu was the result of a collaborative effort between the senior chefs and kitchen team, created with a focus on both quality and sustainability.
“It is done through the lens of searching for new ways to embed sustainable practices, ensuring we reduce food wastage and enhancing and expanding the offering for clients,” Arnold said.
“There is greater flexibility in being able to assemble and choose your menus and more choices for organisers. Native Australian flavours are featured throughout the menu compendium, and there are additional all Native Australian flavours Menu options.”