At the Brisbane Convention & Exhibition Centre we have incorporated COVID Safe principles into our Food Safety Management Systems and been recertified to ISO 22000 Food Safety Management Standards. This ensures we meet and exceed current health and safety guidelines to deliver a truly refined, fresh and Queensland first menu. Our menus have been engineered to accommodate current service regulations.
Meet David Pugh, Executive Chef
Our 2021 – 2022 menu planner is a celebration of our local farmers and growers.
It’s brimming with the flavours of our fresh Queensland produce that we are so incredibly fortunate to have available to our chefs each and every day.
‘Honest produce’ is our first rule when creating a menu that is driven by ethical, seasonal and regional values.
Our mission is always to deliver a menu that delights the senses with products whose provenance is known to us and delivers guests a uniquely authentic taste of our local cuisine. I have spent my 40 year hospitality journey constantly seeking out new producers. To this end I have reached out to emerging artisans and specialist growers to complement and expand our supplier chain.
The Darling Downs, in particular the Lockyer Valley, is one of the Top 10 most fertile farming areas in the world. It is Australia and Asia’s vegetable and salad bowl in the cooler months and the beef from this region is amongst the most highly prized on the planet. From Angus, Bos indicus and Wagyu; the Downs has it all.
From the Southern Downs and South East Queensland we source lettuces, cucumbers, poultry, carrots, Asian greens, mushrooms, dairy, ginger, berries, pineapple and olives.
Not to be outdone, the Wide Bay Burnett produces the best citrus, fruits, seafood, tomatoes, capsicum, beans, sweet potatoes and macadamia nuts.
The sheer abundance of regional fruit, vegetables, seafood, poultry and red meat puts us in an enviable position where this year more than 80% of raw produce is sourced from around Queensland.
Together with my highly experienced team and our many talented young chefs we have much pleasure in delivering to you a menu that is built around the culture and practices of sourcing and showcasing our fabulous Queensland produce and supporting our local growers, farmers and fishers.
Executive Chef David Pugh
#eatqld champion and former Queensland Ambassador Chef
Celebrating Queensland Produce
Our menus feature the very best produce Australia and Queensland have to offer and wherever you see this Q icon, you can be assured we have sourced ‘Queensland First’ and are offering you and your guests a uniquely authentic and invigorated taste of our local cuisine at its best.
We believe the unbeatable freshness and intensity of Queensland flavours does more than inspire your tastebuds, it inspires the energy of your event!
BCEC is proud to be an #eatqld partner promoting Queensland produce and supporting local growers.
With 20% – 30% of all meals today the subject of dietary requests, it is an increasing challenge for any event planner. We’re tackling the growing trend head on by engineering our menus to include more choices than ever for vegetarian, gluten free, dairy free and vegan requirements.
The Centre caters for all dietary requirements, allergens, religious and lifestyle choices. Every individual special dietary request is expertly handled by the kitchen. The Executive Chef and the Centre’s systems and quality assurance specialists have received training in the identification, handling and labelling of all allergens.
In Queensland we are blessed to be able to access an abundance of the best quality fresh local produce. Our famous seafood is sourced from the pristine waters of the Sunshine Coast and Hervey Bay coastal areas.
Our fresh fruit and vegetables are sourced from Stanthorpe, Gympie and from around Queensland’s Scenic Rim and the of course the Lockyer Valley, one of the top ten most fertile farming areas in the world and often referred to as ‘Australia’s salad bowl’.
Our home grown beef comes from the famous farming areas of the Darling Downs, Kilcoy and Dalby.
Executive Chef David Pugh and his team work closely with local farmers and producers to source the very best of our local seasonal produce. In searching out new artisan products and those of special nutritional value, Chef David works with the Centre’s consultant dietitian, Kerry Leech who also works with the Queensland Firebirds and Netball Australia and knows what stimulates the taste buds but also what provides much needed energy and vitality.
The Centre is committed to sourcing local fresh produce from Queensland depending on seasonal and environmental conditions and will travel Australia-wide to secure the very best produce if not available in Queensland.
Our entire food philosophy is based on sourcing product from local suppliers where and whenever possible. We have a passion for quality and being sustainable in everything we do and how we go about our business.
Our sustainability work practices in the kitchens are across the board, reducing water waste, energy efficiency and reducing waste to landfill. Our ultimate goal is to have zero food waste and to this end the Centre has installed an organic waste food dehydrator which reduces the total volume of collected food waste by 85% producing a dry nutrient rich biomass which is used as a soil enhancer for Brisbane’s Roma Street and South Bank Parklands.
The Centre’s kitchens are at the forefront of our community activities including donating more than 140,000 prepared meals to Foodbank to help feed Brisbane’s homeless.
Buy Queensland First
BCEC is proud to be listed as a business on the Queensland Government Food and Beverage Supplier Directory.
Sun-soaked days and endless summers mean Queensland life is bursting with flavour and colour, and so it’s no surprise our approach to food and drink is bold, fresh and overflows with vitality.