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Artichokes at the Heart of ICC Sydney’s Seasonal Menu

September 28, 2017 MICE No Comments Email Email

Executive Chef Tony Panetta Shares ICC Sydney’s Seasonal Ingredient of the Month

Eating with the seasons is not just a trend, but something that research has shown can benefit health as well. ICC Sydney’s culinary team is passionate about sourcing seasonal produce and the freshest ingredients, helping to build a sustainable local food industry.

This month’s star ingredient is the artichoke, sourced from Freemans Reach, a picturesque farming town known for its high-quality produce in the Hawkesbury River region, less than two hours outside of Sydney. Executive Chef Tony Panetta has found a wealth of ways to use the versatile vegetable, both fresh and preserved.

The artichokes are sourced through a local farmer co-op, Cooks Co-op, which supports local suppliers by connecting them with fine dining venues and assisting them in getting their fresh produce onto plates across the city.

Friday 22 September marked the Spring Equinox in Sydney and as we transition from Autumn into Spring, ICC Sydney celebrates the artichoke. This month at ICC Sydney, artichokes have been plated alongside delicious cuts of lamb and with cured meats on sumptuous charcuterie boards. Earlier in the month, Jerusalem artichoke soup was a standout on the autumn seasonal menu and paired with last month’s featured ingredient, truffles.

“Once you get past their spiky tips, you’ll discover the artichoke has a delicate, mild flavour and can be used to add variety and texture to dishes. They are also nutritionally dense, with high levels of vitamin C, potassium and magnesium, and have been noted as helping to aid digestion and promote healthy liver function.

“It is nutritional qualities like these that make artichokes an ideal ingredient for ICC Sydney’s seasonal menu, developed in line with the venue’s Feeding Your Performance philosophy and our commitment to serving meals that fuel delegates’ bodies and minds,” Panetta said.

Over one tonne of the Hawkesbury River region’s finest artichokes has been ordered by ICC Sydney this season, with a portion of this preserved so it can be used in dishes throughout the year.

“Techniques like pickling allow our team to serve beautiful ingredients out-of-season and fulfil client desires including key dish requests, while still honouring ICC Sydney’s commitment to buying local, seasonal produce,” said Panetta.

Keep an eye out in the October newsletter for the ingredient Tony and the culinary team will be loving next month.

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