BCEC Celebrates Local Produce at Menu Launch

Brisbane Convention & Exhibition Centre (BCEC) has launched its 2024 Menu, Seasoned by Queensland, with fresh local produce the main ingredient and undisputed hero.

Developed by Executive Chef, Matthew Arnold, together with his talented team of culinary professionals, the Menu focuses on authentic food crafted from quality fresh ingredients.

The Centre has a long history of advocacy for Queensland produce and working closely with local farmers, fishers and producers, many of whom feature in the new Menu.

“Devising the Menu was a genuine collaborative effort drawing on the talent and different experiences and cultural backgrounds of our team of chefs, bringing it altogether, catering for all tastes with a variety of offerings,” says Matthew.

Matthew characterises his role like that of a conductor of an orchestra with its four sections, as BCEC kitchens also work with four sections and they all have to work in tune together to deliver a great culinary experience for our clients and guests.

The Menu is extensive with hundreds of items on offer, with Matthew and his Team delivering meals for more than 50,000 patrons at 98 events during the month of June.

With the main ingredient, an abundance of local fresh produce from Queensland’s Scenic Rim, the Lockyer Valley and beyond, city fringe producers continue to feature strongly in the Centre’s Menu as part of a burgeoning sustainable urban agriculture trend.

The popular flavours of saltiness, sweetness, sourness and bitterness of Australian native ingredients spice up the Menu and continue to be a favourite with clients.

The mission of Matthew and his team is to curate inventive Menus that surprise and delight the Centre’s clients and guests while encouraging healthy and sustainable dining choices.

Matthew Arnold, a passionate and practicing environmentalist throughout his 30-year career in some of the top kitchens in Australia, and overseas, including 19 years at BCEC, says sustainability is always a major consideration in the development of a menu – in the menu offerings, in service styles, in kitchen practices and in diversion of food waste.

With BCEC recently judged Australia’s Best for Banqueting & Catering at the Meetings & Events Australia National Awards, General Manager of the ASM Global managed Brisbane Convention & Exhibition Centre, Kym Guesdon, said the new menu demonstrated the award-winning culinary team’s passion, dedication and inclusiveness.

“BCEC is at the forefront of the events industry and a major contributor to the economy and the community investing $7.6M in direct local food and beverage spend during the 2023/24 period.

“The Centre remains committed to supporting local businesses and showcasing Queensland produce at Centre events, offering clients and guests an authentic taste of Queensland cuisine.”