Cover story
Spice Magazine sits down with ICC Sydney’s food and beverage team to explore the latest menu collection, technology developments and focus on its people.
Fresh thinking ABOVE: Pepe Saya buttermilk-cured Hiramasa kingfish, sea urchin, grains and soft herbs
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ince its opening in late 2016, International Convention Centre Sydney (ICC Sydney) has led the way with healthy, energy-enhancing menus driven by the Feeding Your Performance philosophy. With a goal to remain leaders in the food and beverage space, the centre has evolved to meet the needs of today’s delegates, whose desire for a balanced lifestyle is stronger than ever.
Balanced approach Balance might not be the first word that comes to mind when thinking of conference food, but ICC Sydney is changing that mindset with its latest approach to food and beverage. “Health, wellbeing and sustainability are at the forefront of everyone’s mind – whether you’re an event organiser or delegate,” says director of culinary services Lynell Peck. ICC Sydney’s 2019 menu collection sees the enhancement of probiotics, fermented products and other gut-enhancing ingredients – think black garlic, miso, tempeh and kimchi. Afternoon treats have been rebooted, with healthier options available such as smoothies, vegetable crudité platters and seasonal fresh fruits including organic, pickedfrom-the-tree apples. “We still have sweet treats available, but we’re offering delegates more choice,” says executive chef Tony Panetta.“If they would like that bit of naughtiness they can always have that, but it comes back to a balanced approach.” 12 Spice May 2019
The same goes for ICC Sydney’s beverage menus, which offer myriad options, whether you’re drinking alcohol or not. Beverage operations and cellar manager William Wilson says activations such as spritz bars are a popular choice for events as they create an impact, even without the alcohol. “People see the bar team interacting and mixing drinks using non-alcoholic spirits like Seedlip and it becomes a real experience,” he says. Kombucha is another popular alternative to alcohol, which Wilson pairs with dessert for an unexpected finish. “Instead of bringing out the dessert wine, out comes kombucha as the after-lunch drink,” he says. “It has a sweetness that matches with any dessert but also a refreshing acidity which leaves a beautiful taste in the mouth.”
Local and international connections ICC Sydney’s relationship with local suppliers is something the centre is known for and something Panetta is truly passionate about. “I’m currently in conversation with a smallgoods producer and it’s not just to cover the ham on sandwiches, we’re looking to develop an ICC Sydney product with them as well,” he says.“It’s all about bespoke, customised produce – you can’t always get that from big producers.” ICC Sydney’s beverage and wine collection menu also showcases local producers, having launched with 80 per cent New South Wales wines on the list.
