Brisbane Convention & Exhibition Centre (BCEC) has launched its new menu, where the fresh flavours of Queensland produce are the main stars.
Curated by executive chef, David Pugh, the menu has been curated to accommodate current changes to food service regulations while upholding the Centre’s reputation for culinary excellence.
From fresh prawns, ethically caught from the pristine waters of Queensland’s Sunshine Coast, to prized Wagyu from the Darling Downs, Pugh and his team have been busy harnessing new and artisan produce to offer guests. Even the pepper is local quips Pugh, who says more than 85 per cent of the produce is sourced locally.
Pugh was at the helm when BCEC was judged Australia’s best for Banqueting & Catering at the Meetings & Events Australia National Awards earlier this year.
The launch of the menu coincided with the appointment of BCEC as an #eatqld partner. In making the announcement, Queensland’s minister for agriculture and fisheries, Mark Furner, said this move would help spread the word about the safe and nutritious produce from Queensland’s vibrant and robust agriculture sector.
BCEC general manager, Bob O’Keeffe AM, said the Centre was proud to partner with the #eatqld campaign.
“The Centre’s new menu is driven by ethical, seasonal and regional values. We are committed to showcasing Queensland produce, giving assurance to visitors to the Centre of a uniquely authentic taste of local cuisine.”
A major contributor to the economic fabric of Queensland, responsible for more than 70 per cent of delegate days to Brisbane each year, in 2018/19 Brisbane Convention & Exhibition Centre invested A$6.3 million (US$4.5 million) in direct local F&B spend in Queensland.