The Brisbane Convention & Exhibition Centre (BCEC) has launched its 2025/2026 Menu Planner, highlighting Queensland produce and a focus on wellness-driven cuisine.
The menu was developed by executive chef Matthew Arnold and his team to meet diverse dietary needs and showcase global flavours.
Sustainability continues to be a key component of BCEC’s culinary approach, with practices including energy efficiency, food waste reduction, and partnerships with organisations like Emmanuel City Mission.
BCEC’s general manager Kym Guesdon stated the menu reflects the team’s “creativity, care and collaboration”, and commitment to “quality, sustainability and showcasing Queensland’s abundant culinary strengths”.
Arnold added that the menu was a “genuine team effort”, drawing inspiration from local produce and the team’s diverse backgrounds.
To further promote its culinary story, BCEC also introduced @seasonedbyqld, a new Instagram account. This platform offers a behind-the-scenes look at the kitchen and showcases plated dishes.
