Seasoned By Queensland Menu Launch

So many of my special memories have been created at the Brisbane Convention and Exhibition Centre. From gala balls to corporate lunches, school formals to valedictory dinners and QPAC show after parties, many of the important events in my life have been celebrated here. But have you ever thought about the machinations behind the scenes and what it takes to serve such huge amounts of people?

Recently She Society were invited to enjoy the ‘Seasoned by Queensland’ Menu Launch which shared the vision of BCEC Exective Chef – Matthew Arnold and his experienced team. Matthew agrees that the menu was a collaborative effort focusing on authentic food, crafted from quality raw ingredients with fresh produce the undisputed hero. The Centre has a long history of advocacy for Queensland produce and working closely with local farmers, fishers and producers.

In Queensland we are spoilt for choice when it comes to good food. We have an abundance of fresh seafood right at our doorstep, the fruit bowl that is the Scenic Rim and Lockyer Valley, plus plenty of dairy, cattle and sheep farms spread throughout the state. So, when the chefs at the Brisbane Exhibition and Convention Centre are creating menus, they try as much as possible to include local ingredients and produce.

Guests at the launch enjoyed a taste of many of the items on the new menu where our amazing Queensland produce was the highlight. From flavoursome hibachi grilled Brisbane Valley quail to locally sourced mushrooms which were used to create the best mushroom soup I’ve ever tasted; we all agreed the flavours were outstanding. At the cheese station I tried a delicious truffle cheese from Woombye on the Sunshine Coast. Seafood lovers were enjoying the North Queensland barramundi and at the seafood station Fraser Isle crabs, Mooloolaba King prawns and sushi were very popular.

Wines and Prosecco were from Symphony Hill in the Granite Belt and cocktails included our local Brookies gin. Other wines were locally sourced from Sirromet and City Winery. I also enjoyed a delightful Noni mocktail.

The ultimate dessert buffet was a work of art, and it was hard to choose from the delectable selection which included: chocolate delice, berry pannacotta, cheesecake, tartlets, mousse or sponge. My final choice was a raspberry lemon meringue verrine, lemon curd, honeyed pavlova and pate sable. It was a little sweet and sour party in my mouth.

Executive Chef – Matthew Arnold told the Courier Mail’s Kylie Lang that native Australian ingredients and flavours were infused into many of the dishes for everyone’s enjoyment. He hopes that one day these will be an everyday part of our diets. Tastes like Saltbush, Lemon Myrtle and Wattleseed provide the unique flavour profiles of salty and sweet, bitter and spice and there is even a native Australian menu which I am sure will be very popular as we head towards the Brisbane Olympics. Guests were delighted to receive little pots of native ingredients to try at home.

Sustainability is important and environmentalist, Matthew is passionate about reducing food waste through sustainable practices in the Centre’s kitchens and through building relationships with local charities. To this end they have invested in an upgraded organic dehydrator, to help manage organic waste. BCEC also partners with Emmanuel City Mission, helping with meals for the centre’s daily patrons.

Many of the friendly staff and chefs have been working here for twenty-five years which is testament to the great culture to be found in a venue which is so big and caters for so many different people and occasions.To put it into perspective, in June alone, Matthew and his team delivered meals for more than 50,000 people across 98 events.

I was astonished to hear that there is even an allergen room where foods are cooked so there is no danger of cross – contamination for guests with food allergies. As Matthew said he wears many hats besides his chef’s hat and there are many things to think about from budget to managing people, food sourcing, best kitchen practice, sustainability, food waste and time.

With a 30-year career in some of Australia’s top kitchens and overseas, including 19 years at BCEC, Matthew’s calm demeanour seems very suited to taking charge of an operation of this size. There is no Gordon Ramsay in these kitchens.

With a swag of awards to their name, the Brisbane Convention and Exhibition Centre remains committed to supporting our local businesses and to showcasing Queensland produce, offering clients and guests an authentic taste of Queensland cuisine. This writer, who is Brisbane born and bred, was delighted to savour in our unique Queensland flavours. So, tell me do you have memories of terrific events you’ve attended at the BCEC? She Society would love to hear your stories.