5 minute read
Cover Story: Fresh thinking
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.
Since 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.
Pepe Saya buttermilk-cured Hiramasa kingfish, sea urchin, grains and soft herbs
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.
Seasonal ingredients on the menu at ICC Sydney
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.”
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.
In a little under three years, that has grown to 90 per cent, which Wilson says is a testament to the quality of the local offering.
“The NSW wine industry is just getting stronger and stronger, and there are enough great suppliers for us to have the confidence to say each of those wines deserves a place on the list,” he says.
While the centre’s local focus grows, so too does its attention to international menus. New to the 2019 menu collection are Indian and Jain menus, created by chef de cuisine Rakesh Pillai. Jain is the most spiritually motivated diet on the Indian subcontinent and follows a vegetarian philosophy with the exclusion of eggs and root vegetables.
“The international approach has happened organically because many of our clients travel from overseas,” says Panetta. “We are the International Convention Centre so we need to make sure we focus on that.”
In order to be as authentic as possible, ICC Sydney looks to its kitchen team, who each bring areas of speciality from their own traditions and background.
“In this day and age it’s all about connection and honouring your heritage,” says Panetta. “This food that Rakesh and junior sous chef Manoj Kumar have created, they have a connection to it and that’s why we like to draw on those nationalities that we have.”
Innovation ICC Sydney continues to innovate its processes in the kitchen and front of house. Currently, the technology team is developing an app to provide greater clarity and confidence around allergens and medical dietary requirements.
ICC Sydney’s culinary team dines with key suppliers
“With the app, the team can enter the menu item in and it will pull all the allergens in that dish,” says Peck. “It will give them real-time information that is 100 per cent accurate.”
Once complete, the app will help streamline the centre’s approach to medical dietary requirements and allergens, which will, in turn, give delegates more confidence in their food and beverage choices.
Blackberry curd, kombu mousse, meringue, vanilla, pear and chocolate
People first Another major focus for ICC Sydney in 2019 is on its people. A number of development programs are available to team members, including opportunities to attend specialised industry events, spend time with suppliers or donate their time to an ICC Sydney partner charity such as OzHarvest, Stand Tall or Variety.
The venue continues to support the mental health and wellbeing of its team members by monitoring work hours, enabling team members to work from home and making time for training.
ICC Sydney’s culinary team dines with key suppliers
“It’s easy to say we’re an employer of choice, but you really have to walk the talk such as consistently rostering the same two days off so the team get a break and their contribution is respected and acknowledged,” says Peck. At the heart of ICC Sydney’s food and beverage approach is a passionate team, who are committed to providing delegates the best possible environment for success. Through its Feeding Your Performance menus, innovative thinking and focus on the people behind the food, ICC Sydney continues to lead the way. •
