The Royal International Convention Centre’s (Royal ICC) 2020 menu showcases its unique connection to Australian farmers, plus it features a new chef’s signature series and more plant-based options.
The signature series features the Royal ICC’s world-class chefs giving recommendations across a range of sections from plated menus to working buffets.
One of the recommendations is the new Charred Carvery live station, serving Royal Queensland Food and Wine Show (RQFWS) gold medal-winning 400 day grain fed Tajima wagyu and artisan bread rolls.
The station was introduced to the Royal ICC’s menu following its overwhelming popularity at Queensland’s largest event the Royal Queensland Show (Ekka) in August 2019, where more than 8,700 rolls were served over 10 days.
Along with award-winning beef and lamb, the talented chefs have re-imagined the way they prepare and deliver plant-based foods, with the dishes including a spiced cauliflower main and coconut yoghurt dessert.
As always, the Royal ICC’s unique menu features award-winning produce from the RNA run RQFWS competition. In fact, it’s the only convention centre in Australia where guests can enjoy produce awarded gold, silver and bronze medals in this competition.
Through this relationship, the chefs at the Royal ICC have formed close connections with the competition entrants – Australia’s finest farmers and producers – learning the story behind each high quality ingredient used.
Royal ICC Executive Chef Sean Cummings said it was wonderful to wake up each day and to know his mission was to champion agriculture.
“Our chefs look to find natural rhythms and balances, allowing the food to taste of itself,” he said.
“We strive to understand how to bring out the best in the chosen ingredients, to let them shine.”
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