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Dreamtime 2017 Brisbane Product Profile: Urbane Restaurant

December 5, 2017 Trade Events No Comments Email Email

Queensland’s only three-hat restaurant, Urbane in Brisbane, hosted the Dreamtime 2017 Media Program lunch today.

In a surprise for guests and in keeping with the city’s reputation as a creative and innovative dining destination, acclaimed chef Alejandro Cancino delivered a completely vegan menu evocative of the unique and creative approaches chefs are taking to fine dining in Brisbane.

Guests were treated to a bespoke 4-course degustation highlighted by a vegan sesame cheese, locally sourced produce, and even honey harvested on-site from a beehive on the roof of the restaurant.

“The Brisbane dining scene has evolved to take advantage of the abundance of produce and variety of ingredients the region offers, and Urbane was the perfect place to show our Dreamtime 2017 media delegates that Australia has some of the world’s most progressive and creative chefs,” said Tourism Australia Managing Director John O’Sullivan.

“Throughout the country, award-winning chefs, winemakers and producers are leading the charge with new techniques and local ingredients that can only be found in Australia – and this certainly helps to further enhance our appeal as a world-class business events destination.”

Argentine-born Cancino left home in Buenos Aires at age 18 to begin an international apprenticeship, honing his talents in some of the world’s top-ranked restaurants. But even before that journey began he had decided he would one day live in Australia, choosing Brisbane for its attractive combination of an ideal climate, multicultural population, and burgeoning food scene.

Cancino has completely immersed himself in highlighting the best parts of Australia through his food, experimenting with Australian bush foods like lilly pillies.

“Brisbane is perfect – you can find anything and everything in terms of food, culture and experiences, yet it’s so close to the most beautiful beaches and amazing landscapes in the Hinterland. Plus, the weather is perfect all year round,” said Cancino.

“In terms of my food, Brisbane is driving the paddock to plate movement forward. On a weekly basis, I can work with more than 50 small organic farmers to source fresh, locally grown produce for the kitchen.”

Cancino notes that the city and surrounding area continues to provide endless inspiration for the dishes he creates each night at his restaurants.

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