Home' micenet eMag : micenet December 2016 Contents W
ith the opening of the
Centre (ICC Sydney) this
month, it seemed
appropriate, even sacrilegious not to pay
homage to the future food and wine philosophy
behind this edifice that stretches its presence
across Darling Harbour on Cockle Bay.
What might we expect from this beacon to
contemporary design, technology and
multipurpose spaces where the grand
ballroom provides Sydney’s premium
banqueting space for more than 2,000
people? Where there are countless other
venues where food & beverage can be
served, including the 5,000 sqm open air
event deck, with a 1,000 sqm outdoor
lounge and bar area and spectacular views
that link through to Tumbalong Park with a
capacity to hold 11,000 people.
To this end the ICC is setting new culinary
standards with its Feeding Your Performance
This means selecting ingredients that not
only taste good but boost alertness, critical
to enhancing the delegate experience at
conventions, pepping up table conversations
at gala dinners and driving energy levels
across the trade show floor.
It’s their goal to provide guests with the
best possible opportunity for engagement,
enjoyment and business success at events within Sydney’s new world-class venue.
With nutrition as well as variety, seasonality and freshness of food pivotal to creating the best
possible environment for collaboration, celebration, learning and innovation, the ‘Feeding Your
Performance’ stamp of approval is an assurance of their ongoing commitment to nourishing
bodies and minds at events.
Behind the scenes nutrition experts and a passionate team led by director of culinary
services, Lynell Peck and executive Chef, Tony Panetta are committed to creating seasonal
menus that feed both body and mind, driving physical and mental performance.
Meals will be high in protein and low in saturated fats to help maintain energy and focus
during important meetings and events. Traditional convention menus are transformed to
increase the ratio of plant-based proteins, as high quality animal proteins play a supporting role.
Healthy housemade beverages are also on the menu. Spa waters and teas infused with fresh
fruits, berries, herbs and aromatics. Even their oils will be health conscious and sourced from
New South Wales.
The ICC Sydney is committed to partnering with small and large New South Wales farmers and
encouraging the growth of local producers and jobs. Partners that include Cooks Co-Op with a
business focus on sustainable farming; Breakout River Meats, on the banks of the Lachlan river.
Combining ideal pastures and locally-grown fodder crops with pedigree genetics; Eden Mussels
producing sustainable Australian blue mussels in the nutrient rich waters of Twofold Bay; Old
Saltys Oysters at Pambula River who deliver the finest Sydney rock oysters; Willowbrae Chevre
Cheese Farm, a 100 goat dairy at the foothills of the Hawkesbury valley; ALTO Olives with 20,000
trees in the foothills of Australia’s Great Dividing Range; Archie Ross with its boutique distillery in
Roseberry, Sydney that creates its spirts by hand; Lark Hill in Bungendore, a cold climate vineyard
that produces batches of wines and are passionate about natural methods; Tyrrell’s Wines one of
Australia’s pre-eminent family owned wine companies and Printhie Wines, a five-star rated winery
from their high-altitude, cool-climate Orange region of NSW.
In the spirit of calling “A meal without wine, a breakfast,” the ICC Sydney’s beverage packages
are inspired by sustainability and terroir, featuring a varied and interesting list of premium wines
from regional NSW. Packages can be enhanced with the addition of optional extras such as
cocktails, craft beer, cider and exclusive to the ICC Sydney, locally distilled gin and vodka.
Let’s drink to sound philosopy! m
“Anybody can make you enjoy the first bite of a dish, but only a real chef
can make you enjoy the last.” – Francois Minot
GETTING PHILOSOPHICAL ABOUT
FOOD AND WINE AT THE ICC SYDNEY
EVENT FOOD | BRAD FOSTER
ICCSydney a bounty of freshness.
ICCSydney executive chef Tony Panett.
ICCSydney - Hey brother pour the premium wine!
88 | micenet
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