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Adelaide Convention Centre Launches New Food Philosophy

December 9, 2015 MICE No Comments Print Print Email Email

gavin-signature-dish-_O5A3271-lgeThe Adelaide Convention Centre (ACC) has launched a new food philosophy designed to tell the stories of the South Australian farmers, fishers and growers and winemakers whose produce and wines are helping to build the Centre’s reputation around the world.

‘Soils and Seasons’ celebrates the provenance of food and in particular how regional soil, climate and production methods influence the flavour of the food.

It will be served up to national and international guests putting the spotlight on South Australia’s premium produce.

World-class South Australian produce used by the Centre includes luscious West Coast oysters, wild kingfish from the Gulf, lamb from the Murraylands, Adelaide Hills’ cheese and fresh vegetables from the Adelaide Plains.

Ninety-eight per cent of the produce used by the Adelaide Convention Centre is sourced locally, with a focus on using seasonal produce ensuring freshness and quality.

“For many overseas and interstate visitors to the Centre, it’s the first time they’ve sampled South Australian food and wine, and beer in fact,” explains Adelaide Convention Centre Chief Executive, Alec Gilbert.

“Therefore, it’s important that the Centre provides them with an immersive experience and a true flavour of what South Australia has to offer.

“We want them to all become ambassadors for South Australia.”

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Soils and Seasons has been officially launched by new Executive Chef Gavin Robertson who joined the Adelaide Convention Centre in May. He’s been quick to make his mark enhancing the way in which food at the Centre is sourced, prepared and presented.

Chef Gavin said since arriving in South Australia he’d been amazed by the quality of the State’s produce and the innovation of its producers.

“South Australia has a unique point of difference in the quality and breadth of its produce which we’ll use to differentiate ourselves from our national and international competitors,” said Mr Robertson.

“The Centre recognises that food is a universal language with the ability to draw people together to build relationships, share ideas and ‘breaking bread’ can create a positive environment for business.”

Soils and Seasons also extends to the Centre’s wine list, which celebrates regionality, terroir and grape variety.

Shiraz from the Barossa Valley and McLaren Vale and cool climate whites from the Clare Valley and Adelaide Hills, sit comfortably on the list alongside Coonawarra cabernet produced from the rare terra rossa soil.

For more information on the Centre’s Soils and Seasons Philosophy and to view the 2016 menu https://www.adelaidecc.com.au/service/food-beverage/

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