The fusion approach, which creatively combines elements from different culinary traditions, is delivering novelty and nostalgia for event attendees.

At RACV Royal Pines Resort, on Queensland’s Gold Coast, the venue’s executive chef, Glenn Bacon, has witnessed this trend’s growing influence firsthand.

“Global fusion cuisine is gaining particular traction, blending cultural flavours such as Korean-Mediterranean, or Australian natives with Japanese flavours, to create memorable dining experiences,” he says.

This culinary cross-pollination reflects broader societal shifts towards cultural appreciation and exploration, while offering chefs new creative possibilities.

The incorporation of native ingredients into established international cuisines has become particularly significant in the Australian context, creating distinctive flavour profiles that can’t be experienced elsewhere.

Bacon’s approach combines innovation with careful attention to guest preferences.

“During the initial planning phase with our clients, we ask detailed questions about guest demographics, cultural backgrounds and dietary needs,” he says.

“Our menus are then crafted around their preferences.”

By thoughtfully integrating elements from different culinary traditions, venues are creating signature moments that guests remember long after the event concludes – a powerful differentiator in an increasingly competitive market.