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BCEC reveals its 2023 menu

  • Matthew Arnold, BCEC Executive Chef.
  • Queensland's famous seafood
  • Native Australian flavours

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.

Brisbane Convention & Exhibition Centre (BCEC) has launched its fresh, new menu for 2023/24, Seasoned by Queensland. The menu champions the abundance and variety of the very best fresh seasonal produce offering a distinctly vibrant and invigorated taste of Queensland.

The Centre has a long history of advocacy for Queensland produce, having established relationships with many local and regional award-winning farmers, fishers and producers, who feature in the Menu.

Developed in-house by the Centre’s team of talented and dedicated Chefs, the Menu celebrates the diversity and uniqueness of our regional produce, presenting clients and guests with an authentic and innovative experience of local cuisine.

Its famous seafood is sourced from the pristine waters of the Sunshine Coast, the coastal areas of Hervey Bay, as well as tropical Far North Queensland.

Its 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.

Quality and sustainability are a key focus says Executive Chef, Matthew Arnold. “The development of the Centre’s annual Menu is a collaborative effort with our senior chefs working with the entire kitchen team. It is done through the lens of searching for new ways to embed sustainable practices, ensuring we reduce food wastage and enhancing and expanding the offering for clients. 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.”

The mission of Matthew and his team is to create expertly crafted and inventive menus that deliver an extraordinary Queensland culinary experience, while helping clients and guests make healthy, delicious and sustainable choices.

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