Serving up the best produce Australia has to offer

25 Jun 2019

BY TONY PANETTA

EXECUTIVE CHEF

We know that food is one of the most important aspects of any event and are proud to have developed a culinary menu collection that sets us apart from other convention centres.

At the heart of our menus here at ICC Sydney is our industry-leading Feeding Your Performance philosophy, designed to fuel the body and mind of delegates, and support local farmers.

We’re lucky here in Australia to have some of the world’s best food and wine and our team of chefs have designed a program that celebrates our country’s incredible produce, with ingredients sourced through a unique supply chain, driving positive impact beyond the city borders and into regional New South Wales communities.

Here, we have connected directly with more than 130 farmers and producers plus a raft of talented winemakers to source some of Australia’s finest fruit and vegetables, seafood, meats, dairy products and wine – we’re spoilt for choice when it comes to quality.

Here is a taste of three producers we’re proud to be working alongside at ICC Sydney as part of our Feeding Your Performance Culinary Program.

Westview Limes
Run by Clive West, a gardener-turned-farmer, Westview Limes is based on the coast of New South Wales 400 kilometres north of Sydney, within the beautiful Macleay Valley. Clive tends to more than 1,200 lime trees and 18,000 chili plants on his stunning property along with various other vegetables. Since opening in December 2016, we have placed a weekly order with Clive who supplies us with his delicious chillies, limes, lemons, cabbages, cauliflower, eggplants, beans and zucchinis.

In the kitchen at ICC Sydney, we’re currently using Clive’s limes to cure kingfish for one of our entrée’s. With a regular order as a result of our long-term relationship, Clive is able to spend time teaching fellow farmers about the virtues of sustainable farming methods.

Swinging Bridge Wines
Here at ICC Sydney, wine from our home state takes pride of place, representing more than 90 per cent of our collection. We have engaged with various New South Wales wine regions including Australia’s oldest continuous grape growing region Hunter Valley, located just two hours from Sydney, as well as Orange and Tumbarumba.

Located three hours west of Sydney over the Blue Mountains, 13 Orange-based wineries feature prominently in our cellar including the award-winning Swinging Bridge estate run by NSW Wine Industry Association President and winemaker, Tom Ward. Our international guests have developed a real affection for Swinging Bridge alongside other local drops which perfectly complement our regionally sourced produce, regardless of the season.

Pepe Saya Butter
We’re committed to finding reputable Australian suppliers in line with our focus on ‘keeping it local’. This extends to our buttermilk supplier, Pierre Issa of Pepe Saya Butter. King of the farmers markets here in Sydney, Pepe Saya is a venture that started out small but now, is known nationwide for its incredible creamy, hand churned butter which has taken Australia by storm. Pepe Saya’s handcrafted butter is a staple on our ICC Sydney tables, and a true favourite for our guests. We’re incredibly proud to be able to provide Pierre Issa and his team with a large-scale platform that showcases his butter on the world stage.

The whole team is invested in our food philosophy and we’re now at a place where our guests get to dine on the best seasonal ingredients available and we can work with suppliers to decide what and when it lands on plates. It gives us that customised approach to everything we do and why we offer clients and visitors more than a venue.

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