Conference Design

Innovation & Sustainability at the Heart of BCEC’s New Menus

19th August 2022

With the return of face-to-face events, the time was right to celebrate the abundance, vibrancy and diversity of Queensland’s fresh produce, bursting with the bold flavours of a subtropical climate. Understandably, Brisbane Convention & Exhibition Centre (BCEC) has launched its 2022 Menu Planner, which addresses the current issues of food security, sustainability and climate change.

BCEC’s food philosophy is all about sourcing and showcasing local produce offering guests and visitors to Brisbane an authentic taste of local cuisine.

Brisbane is Australia’s sub-tropical city and the capital of a region known for its agriculture, seafood and alfresco lifestyle.

It is apt then that featured in the Menu are a group of city fringe farmers, telling the story of a growing urban agriculture trend and the food they produce, including award-winning gourmet mushrooms, sustainably grown cucumbers and Brisbane Valley Quail – described as the best in the world by restauranteurs both in Australia and overseas.

The menu also features a selection of Australian native ingredients, with their unique and diverse flavours, along with the offering of a Native Australian influenced Degustation Menu. The opportunity is available for culinary collaborations between the Centre’s top Chefs and First Nation’s Chefs by arrangement.

Delegates who come to BCEC will have the opportunity to experience the exquisite taste of Queensland’s famous seafood, with the highly sought-after Coral Trout and Red Emperor – kings of the ocean – wild caught by sustainable reef guardian fishers off Queensland’s Coral Sea, sustainably caught barramundi and fresh local prawns caught off the Sunshine Coast.

As we enter a new era of renewal and growth, former BCEC Executive Chef, David Pugh, one of Brisbane’s and Australia’s leading contemporary chefs, has moved to a more forward-looking strategic role as Development and Innovation Chef. His role is to expand and constantly innovate the venue’s menus. 

Executive Pastry Chef, Matthew Arnold, one of Australia’s most respected and talented patissiers, has taken on the role of BCEC Executive Chef, in charge of all kitchen operations. Matthew will be only the Centre’s fifth Executive Chef in 28 years. 

Matthew, a passionate environmentalist who calls out food wastage as the greatest challenge for a working kitchen, spent a number of years overseas including as Head Pastry Chef of London’s Marriott Hotel in Grosvenor Square and at New Zealand’s famous Huka Lodge, favourite destination of royalty and celebrities. He also initiated the Centre’s participation in the Containers for Change scheme, with funds raised donated to local charitable and social enterprise organizations.

This reflects the city-wide environmental sensitivity that has seen Brisbane recently been named Australia’s cleanest and greenest city, an accolade that is likely to stand it in good stead as Brisbane continues on its march to host the 2032 Olympic and Paralympic Games, with the aspiration to be the most sustainable Games ever! It all starts with key local businesses like BCEC continuing their passion for sustainable food.

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