Tasty and packed with vitamin C, B6 and K, cabbages are not often the vegetable of choice to use as a delicious and nutritious addition to a dish. Here is why ICC Sydney Executive Chef Tony Panetta and his team are loving them this winter.
A member of the Brassicaceae family, cabbages are a Cruciferous vegetable that are warming delegate tastebuds this winter at ICC Sydney.
Cavolo nero, green, savoy, red and kale are all different types of cabbage making their way from local farms to plates at ICC Sydney events.
ICC Sydney sources cabbages from the Cooks Co-op on the nearby Haweksbury River, a paddock-to-plate supplier who connects local farmers with the finest venues and restaurants in Sydney. The venue is committed to supporting regional farmers through its Feeding Your Performance philosophy and already has a network of 87 New South Wales farmers and producers.