Melbourne Convention and Exhibition Centre (MCEC) have been awarded five medals at the 2014 Royal Melbourne Fine Food Awards (RMFFA), including gold for their house made very berry sorbet.
Entering the awards for the fourth year in a row, MCEC were recognised with one gold, two silver and two bronze medals for a range of house made menu items at the premium fine food event.
MCEC’s Executive Chef Tony Panetta said: “These wins are a real credit to our talented team of chefs, especially with such tough competition from producers and suppliers across Australia.
“The team continuously use their creativity to come up with new and exciting menu items for our customers using the best seasonal Victorian produce.
“We have the pleasure of working with some of the state’s best producers to create our house made products, including Green Eggs and Inglenook Dairy. These awards are acknowledgement to their produce as well.”
Coming up against Australian brands including Bulla Dairy Foods, Serendipity Ice Cream and King Island Dairy, MCEC exhibited a range of ice cream, sorbet and yoghurt, which were awarded the following;
- Gold: Very berry sorbet
- Silver: House made vanilla yoghurt and mandarin and passionfruit sorbet
- Bronze: Chocolate caramel ice cream and berry fior di latte splice sorbet
MCEC’s Chief Executive Peter King said: “It is unique for a business events venue to take out awards like this and the quality of products our kitchen team continue to deliver is nothing short of impressive.
“Visitors from around the world get to experience a true taste of Victoria at MCEC and these awards help put the state’s produce on a global stage.”
Conducted annually by The Royal Agricultural Society of Victoria, the 2014 Royal Melbourne Fine Food Awards received more than 1,113 entries from over 225 exhibitors across Australia, ranging from larger commercial brands to smaller farmers and producers.
Home to the largest kitchen in the southern hemisphere, MCEC continue to challenge traditional venue catering by producing dishes in-house using the freshest seasonal produce matched with Victorian wines.