Fresh from the kitchens

Posted on Tuesday, 13 December 2011 by Executive Chef Martin Latter

216 events and 131,487 guests equates to in excess of 200,000 meals prepared in our kitchens during two of the busiest months on record.  

October and November saw record months of activity for the Centre so it is no wonder our 80 chefs, many kitchen hands and the hard working members of our stewarding department are looking a little battle weary.  Not to mention the huge efforts of our awesome service staff.

Pastry kitchen in Christmas mode - baking and decorating 80 gingerbread houses to be used as table centrepieces. 

A big thank you to our loyal suppliers and local growers who always assist and help out during times such as this, but best of all is the great feedback and many compliments we receive from clients and guests, which makes it all worthwhile.  

There were a couple of grandstand moments during those months, one being preparing and cooking lunch for Brisbane’s royal visitors, Her Majesty Queen Elizabeth II and HRH Prince Phillip, the Duke of Edinburgh hosted by Queensland’s Governor, Her Excellency Penelope Wensley AC, at our riverside venue the South Bank River Room. 

I worked with Government House Chef Paul Newsham in selecting the menu which showcased the very best of our wonderful Queensland produce.  I have now cooked for four generations of the British Royal Family and it is an honour and a thrill every time! 

A chance opportunity saw us serve 'First Fleet' lettuce (derived from descendants of the original plants grown at Sydney's 'First Farm' in 1788) as a garnish on the royal entree. This was supplied by Jerry Coleby-Williams, Director of the Seed Savers' Network, ABC TV gardening presenter and organic gardener from the Brisbane suburb of Wynnum. The last reigning monarch likely to have also eaten 'First Fleet' lettuce would have been King George III (1738–1820).  

Image supplied by Jerry Coleby-Williams, Director, Seed Savers' Foundation. 

The other momentous event for all of us was being named Australia’s Caterer of the Year at the national Restaurant & Catering Australia Awards in Sydney.  We also won the award for Australia’s Best Function/Convention Centre Caterer for the third time in five years – a source of great excitement and pride on behalf of the whole team.  

But it has not just been all about preparation and serving of food. We have been industrious on many fronts including writing, testing and photographing our new menu for 2012 in time for the opening of our expansion, BCEC on Grey Street in the new year. 

Our new Menu Planner offers more than ever before – more focus on seasonal menus, greater product choices, more flexibility and it is very client friendly. We have expanded our range of organic, certified free range and fair trade products in response to the heightened interest in health and lifestyle and provenance and origins of food.

Our seasonal, produce-focused menus showcase the diversity of our locally grown food but also deliver on our commitment to sustainable choices.  We look forward to sharing this with you