Conference Design

Sweets with a Story at ICC Sydney

27th March 2024

At the forefront of culinary innovation, the International Convention Centre Sydney (ICC Sydney) has introduced an exquisite new range of desserts for its 2024 menu, emphasising the richness of local and Indigenous ingredients. This move is part of a broader strategy to spotlight New South Wales’ produce and support the local economy, while also honoring and integrating First Nations ingredients into its offerings.

Words Remi Deve

The menu is a testament to ICC Sydney’s commitment to sustainability and showcases a collaboration with small and Indigenous suppliers, underlining the importance of ethical sourcing. Among the highlights are decadent creations that blend traditional flavors with contemporary culinary techniques, offering a unique dining experience that resonates with the venue’s diverse clientele.

ICC Sydney Director of Culinary Services, Lynell Peck says, “From the beginning, ICC Sydney set out to ‘Feed the Performance’ of the economy by sourcing the best produce from local farmers and producers, all while prioritising event attendees’ wellbeing and their desire for authentic, socially impactful experiences that connect them to Sydney’s local culture, community and environment.

“ICC Sydney’s 2024 Menu Collection featuring new desserts is no exception. Our team of culinary professionals respectfully source sustainable and local ingredients, and carefully handcraft dishes of the utmost quality. Every delegate can experience the remarkable flavour profile of the region with every bite,” Peck says.

With sustainability at the core of everything they do, ICC Sydney also analyse the carbon footprint of each core dish and aim to include carbon ratings for the entire menu by 2025. Choosing to dine at ICC Sydney not only enhances your performance but also supports suppliers and contributes positively to the planet and reconciliation efforts currently at stake all over Australia.

In the new Menu Collection, Executive Chef Rakesh Pillai and his team have worked meticulously to craft innovative desserts, engaging with local producers like Zokoko, Pepe Saya, and Jannei Goat Dairy, alongside First Nations suppliers. This initiative not only enhances the gastronomic experience for visitors but also contributes to a more sustainable and inclusive food ecosystem.

The dessert lineup now features innovative offerings such as a Valrhona white chocolate cheesecake, enriched with pepperberry and accompanied by a strawberry compote, showcasing the blend of premium ingredients and creative flair that ICC Sydney is renowned for. Furthermore, the menu has been designed with inclusivity in mind, catering to a range of dietary needs and preferences, ensuring a welcoming dining experience for all guests.

This culinary venture aligns with ICC Sydney’s broader objectives of leading by example in the global movement towards more responsible catering. The introduction of new features not only elevates the dining experience at ICC Sydney but also sets a new standard for culinary excellence in the hospitality industry.

For a detailed look at ICC Sydney’s new dessert offerings and to learn more about their sourcing and inspiration, you can visit their official website.

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