The Brisbane Convention & Exhibition Centre (BCEC) has launched its fresh, new annual menu for 2023/24, Seasoned by Queensland.
The menu champions the abundance and variety of the best fresh seasonal produce in Queensland, and works with many local and regional award-winning farmers, fishers and producers.
For instance, seafood is sourced from the waters of the Sunshine Coast, the coastal areas of Hervey Bay, as well as tropical Far North Queensland.
Fresh fruit and vegetables are foraged from Queensland’s Scenic Rim, in the foothills of the Great Divide and the Lockyer Valley, one of the 10 most fertile areas in the world and known as the Salad Bowl of Australia.
The new Menu also showcases a group of city fringe farmers who reflect a growing and increasingly important sustainable urban agricultural trend, producing gourmet mushrooms using innovative cultivation methods requiring a smaller footprint, and locally-grown Brisbane Valley Quail.
BCEC’s executive chef, Matthew Arnold, shared that the menu was a collaborative team effort, as both Arnold and his team aim to create inventive menus that deliver an extraordinary Queensland culinary experience, while helping clients and guests make healthy, delicious and sustainable choices.
He added: “There is greater flexibility in being able to assemble and choose your menus and more choices for organisers. Native Australian flavours are featured throughout the menu compendium, and there are additional all Native Australian flavours Menu options.”
