Convention centre cuisine around Australia

Melbourne Convention and Exhibition Centre

In a city that’s celebrated for its exceptional food, a conference or event at the Melbourne Convention and Exhibition Centre (MCEC) will give guests a taste of Melbourne’s distinct culture and character. Home-grown is crucial; the culinary team sources the freshest seasonal produce from Victoria’s renowned farmers and producers. The MCEC clearly demonstrates that it takes food – and sustainability – seriously, from the outstanding dessert menu crafted by their internationally recognised Executive Pastry Chef (try the pistachio and ricotta cannoli) to the permanent food cubes growing herbs and produce in the courtyard.

Gold Coast Convention and Exhibition Centre

Located a short stroll from the famous Broadbeach in Queensland is the Gold Coast Convention and Exhibition Centre, Australia’s largest regional convention centre. The Centre’s team of award-winning chefs are renowned for exceptional, restaurant quality meals, ranging from an ‘earthly eats’ plant-based menu and nutritious poke and wellness bowls (the Centre’s most popular orders for conferences and meetings) to international cuisine served street food-style. No matter what’s on the menu, the team can vouch for the fact that every dish served shares the same ingredients: heart, soul, passion and pride, with a dash of Gold Coast.

ICC Sydney

Sydney’s International Convention Centre (ICC Sydney) performs on the world stage not only with its event spaces, but with its culinary offering. At the core of the ICC Sydney’s food model is their ‘Feeding Your Performance’ philosophy, which centres around the careful selection of seasonal, sustainable and locally sourced produce to boost alertness and drive energy levels. The program supports a wide variety of tastes and showcases the best of New South Wales’ regional suppliers, which also contributes to regional development and employment opportunities by backing farmers who grow high quality, specialty produce.

Cairns Convention Centre 

A vast array of regional fresh produce is at the core of the Cairns Convention Centre’s food philosophy. Their commitment to local suppliers is evident by an interactive online map that shows where their produce is grown, which also helps event organisers to demonstrate food mile reduction. Executive Chef Benjamin Boudaud believes that food is about the region, the climate, the soil and the hard work of its people. “It is a privilege for me to work and live in Tropical North Queensland, where the wilderness of the rainforest is a source of creativity and the wonder of the reef is a source of inspiration. I have truly found the ideal environment to bring my philosophy to fruition.”

National Convention Centre Canberra

Australia’s capital of Canberra is an inspiring place to do business, with unparalleled access to leading and world-class thinkers in government, education, research and innovation. Guests attending an event at the National Convention Centre will also be inspired by the food offering, which provides a true taste of the Canberra region - think specialty ingredients like truffles, local wine and artisan cheeses. The award-winning Executive Chef Nikhil Jain works closely with event organisers to create bespoke culinary packages, and dietary requirements are a breeze with their plant-based, whole food, and low sugar menus. They’re also big on sustainability and minimal waste, with all excess food donated to those in need through food rescue organisation, OzHarvest.

Adelaide Convention Centre

The Adelaide Convention Centre's ‘Honest Goodness’ menu philosophy has transformed the convention centre culinary experience with its emphasis on minimal intervention foods and conscious reduction of processed elements. The menu delivers guests a quintessential taste of South Australia, with 97% of produce sourced from local, sustainable environments. The Centre has also engaged local growers to supply large-scale quantities of traditional indigenous ingredients. According to Executive Chef Gavin Robertson, these ingredients “not only add unique and diverse flavours and textures to the menu but provide the opportunity to experience Australia’s Indigenous culture and support rural Indigenous communities.”

Darwin Convention Centre

A visit to the Top End of the Northern Territory is a culinary experience in itself, and the food offering at the Darwin Convention Centre is no exception. Inspired by the surrounding tropical environment and the region’s South-East Asian influence, the Centre’s menu features the best of the Top End’s produce including wild barramundi, premium beef, exotic tropical fruits and seasonal vegetables. To further enhance their dining experience, groups can also experience a special culinary journey called the 'Seven Seasons', inspired by the region's Traditional Owners - the Larrakia people - where guests will explore the dramatic changes of the seasons through taste, sight and sound.

Brisbane Convention & Exhibition Centre

The Brisbane Convention & Exhibition Centre has a reputation for culinary excellence and innovation, and its championing of local, sustainable and ethical produce shines through via its menus. A lifetime advocate of local seasonal produce, Executive Chef David Pugh is equally at home in a paddock in Queensland’s Scenic Rim as he is in the Centre’s state-of-the-art kitchens. David, a former Queensland Ambassador Chef, combs the length and breadth of the state in search of Queensland’s finest produce. His style of modern Australian cuisine is perfectly complemented by Queensland’s abundance of artisan produce, offering guests to the Centre a uniquely authentic taste of local cuisine.

Perth Convention and Exhibition Centre

As the largest state in Australia, Western Australia is renowned for its diversity in climate and landscapes and consequently, diversity in produce. The Perth Convention and Exhibition Centre’s philosophy from the beginning has been to form partnerships with local growers and producers, providing menus that incorporate the freshest West Australian produce and giving familiar favourites a ‘Perth flavour’. The Centre uses free-range poultry and smallgoods wherever possible, and Australian seafood. When it comes to the wine list, the theory is simple – the best of the west – giving guests the chance to sample some of the state’s top drops from regions like Margaret River, the Great Southern and Geographe.

Published: 13 August 2021