Brisbane Convention & Exhibition Centre (BCEC) has launched its 2024 Menu, Seasoned by Queensland, with fresh local produce as the main ingredient and undisputed hero. The Centre has a long history of advocacy for Queensland produce and working closely with local farmers, fishers and producers, many of whom feature in the new Menu.
Developed by Executive Chef Matthew Arnold and his talented team of culinary professionals with different cultural backgrounds, the Menu focuses on authentic food crafted from quality fresh ingredients. With the main ingredient, an abundance of local fresh produce from Queensland’s Scenic Rim, the Lockyer Valley and beyond, city fringe producers continue to feature strongly in the Centre’s Menu as part of a burgeoning sustainable urban agriculture trend.
The popular flavours of saltiness, sweetness, sourness and bitterness of Australian native ingredients spice up the Menu and continue to be a favourite with clients. The Menu is extensive with hundreds of items on offer, with Matthew and his Team deliver meals for more than 50,000 patrons at 98 events during the month of June.
Matthew has been a passionate and practising environmentalist throughout his 30-year career in some of the top kitchens in Australia, and overseas, including 19 years at BCEC. He sees sustainability as a major consideration in the development of a menu – in the menu offerings, in service styles, in kitchen practices and diversion of food waste. The mission of Matthew and his team is to curate inventive menus that surprise and delight the centre’s clients and guests while encouraging healthy and sustainable dining choices.
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