What's new at Australia's convention centres

Recognised as a global sustainability leader, Melbourne Convention and Exhibition Centre (MCEC) – the first in the world to be awarded the 6-Star Green Rating – has been busily preparing to launch Melbourne SkyFarm. Slated to open in early 2023, the innovative project is transforming one of MCEC’s rooftop carparks into a thriving 2,000 sq m (21,529 sq ft) urban farm. Visiting groups will be able to tour the working farm and orchard, sample honey from the rooftop beehives and learn about the importance of sustainability in the environmental education centre. SkyFarm will offer several event spaces for hire, including a 90-seat café which will be available for exclusive use. The venue’s culinary approach will champion sustainable farming, low-waste hospitality techniques and the use of native ingredients. While construction is nearing completion, the farming component has been underway for over a year. With the help of volunteers from the MCEC team, more than 650kg of fresh produce has been grown, harvested and donated to Australian food rescue organisation OzHarvest since the farm became operational in late 2021.

Brisbane Convention & Exhibition Centre (BCEC) is leading the charge in the accessibility space, with the recent creation of special sensory zones which make the Centre more inclusive for people with sensory sensitivities. Established in consultation with national autism research organisation Autism CRC, the Centre’s new multi-sensory and low sensory zones provide safe and calming spaces for guests on the autism spectrum or who suffer from anxiety or post-traumatic stress. With the ability to cater to individual sensory requirements, these dedicated spaces are ideal for those who need to reduce or control their sensory input. Featuring special lighting and audiovisual equipment, the spaces are designed to be portable, allowing them to be set up in different parts of the venue. According to BCEC’s General Manager, Kym Guesdon, initial feedback has been positive. “Everyone deserves to participate in and enjoy an event… this is a big step in improving accessibility and inclusivity at our venue,” she said.

In Western Australia’s city of Perth/Boorloo, the Perth Convention and Exhibition Centre (PCEC) has recently revitalised its culinary direction. Andrew Mann, former Executive Chef of Sandalford Wines in the Swan Valley, has joined the team as Director of Culinary Operations, bringing a wealth of experience to the Centre. The kitchen will be led by Executive Chef Ramon Van De Griendt, who has extensive international experience with distinguished brands like The Ritz-Carlton and InterContinental Hotel Group. “We’re looking forward to seeing our exciting new culinary direction take shape, as Ramon and Andrew share their knowledge and experience to enhance PCEC’s food and beverage reputation at Western Australia’s premier event destination,” said Nigel Keen, PCEC’s General Manager. As part of the strategy, PCEC launched new menus in May with a focus on quality Western Australian ingredients like Abrolhos Island scallops, Albany Akoya oysters and Manjimup truffles.

International Convention Centre Sydney (ICC Sydney) has developed an exciting new digital activation that tells the story of Sydney/Warrane’s Traditional Owners. Launched in early September, ‘Gadigal Dreaming - The Sacred Country of the Gadigal People’ is an audiovisual activation which transports viewers to Gadigal Country, the land on which ICC Sydney stands, at a time prior to European arrival. The interactive scenes depict the cultural practices of the Gadigal people of the Eora Nation, such as gathering, fishing, corroboree and tracking, as well as providing an augmented reality experience through viewers’ own devices. The first phase of the activation runs from 1 September to 31 October, with hourly outdoor screenings in Darling Harbour from sunset until 11pm. Ongoing, ICC Sydney has committed to invest in the activation to ensure it’s available for both business events groups and the public in the future.

With an ever-growing spotlight on sustainability and corporate social responsibility in the business events sector, the Adelaide Convention Centre (ACC) in South Australia is setting the benchmark with several new initiatives. The Centre has partnered with The Native Co, a local company which ethically sources native ingredients from Indigenous growers and reinvests part profits into local Indigenous communities via literacy and numeracy programs. To celebrate this collaboration, ACC has recently expanded on its ‘Honest Goodness’ menu philosophy to shine a spotlight on native Australian foods. The refreshed menu features dishes like beef tenderloin with saltbush potato and warrigal greens, and mascarpone panna cotta with roasted Davidson plum, as well as a creative selection of plant-based dishes like sunflower seed pâté with sweet and sour muntrie berries. To further cement its sustainability credentials, ACC has again achieved EarthCheck Platinum certification, reflecting 13 years best practice in business and environmental sustainability and edging it closer to EarthCheck’s coveted 15-year ‘Master’ status.

In Queensland’s tropical city of Cairns, where the Daintree Rainforest meets the Great Barrier Reef, the Cairns Convention Centre is undergoing an A$176-million-dollar expansion. The project has been two-fold; the refurbishment of existing spaces, followed by a major extension. With the refurbishment stage completed in mid-2021, the project is now focusing on the extension which is slated for completion towards the end of 2022 and opens for events in May 2023. The project will deliver an extra 10,000 sqm (107,639 sq ft) of event space, including a 410-seat plenary, new exhibition space, three 120-seat meeting rooms, and the pièce de résistance - a 500-seat rooftop banquet space with an outdoor terrace overlooking the Trinity Inlet.

Among Australia’s convention centres committed to raising the business events sector’s culinary bar is the Gold Coast Convention and Exhibition Centre (GCCEC), which released an extensive new menu compendium in mid-2022. The Centre’s kitchen team spent months designing and trialing menu offerings to cater for an array of palates and dietary requirements, with a focus on local and seasonal ingredients. Whether it’s an intimate dinner for an incentive group, or a conference for several thousand delegates, GCCEC has created a phenomenal range of menu options – over 500 items – offering both high nutritional value and flexibility. For informal events, the Centre’s colourful street food menu gives guests the chance to explore international cuisines through dishes like Korean fried chicken, Sicilian meatballs and gourmet burrito bowls. If a bespoke menu is preferred, GCCEC also works with clients to tailor the culinary offering to suit themes, budgets and dietary preferences.