The Darwin Convention Centre has developed Seven Season, a new menu inspired by the Gulumoerrgin (Larrakia) Seasons, where the Larrakia people are the traditional owners of the Darwin region.
The seven-course degustation and three-course banquet menu combines local fresh produce and traditional indigenous food.
“When developing the menu, we didn’t just look at the ingredients. We looked at the history of the food, how it was gathered, how it was prepared and how it was cooked,” said Toby Beaton, executive chef Darwin Convention Centre.
“We have provided guests the opportunity to be part of a journey that has been evolving for over thousands of years. The menu is not only about the taste, smell and look of the food, it is about understanding the local land and how Aboriginal people have used the ingredients available to them” Beaton said.
In a convention centre first, the Seven Seasons journey goes beyond Aboriginal food, and also includes a visual and sound experience, creating a full sensory culture immersion.
Audio and visual packages accompany each course giving delegates a deeper experience and understanding of the Gulumoerrgin Seasons, the weather patterns, and changes in plant and animal activity.
“We wanted to provide our clients the opportunity to integrate the Seven Seasons menu into their event on varying levels,” said Peter Savoff, general manager of Darwin Convention Centre.
“Event planners can chose just the menu, or add on the production elements to give a deeper experience to their delegates. The menu also works perfectly with an awards night or gala dinner,” Savoff added.
