Australia’s largest corporate lunch will become a double celebration this year as the Sydney Convention and Exhibition Centre hosts its 25th annual Australia Day Lunch.
To be held today, the lunch brings together 1500 guests to mark Australia’s national day, involving a showcase of fine Australian cuisine created by the Centre’s Executive Chef Uwe Habermehl.
This year’s lunch is also a milestone in itself – the 25th to be held at the venue and one of the first major events to herald the Centre’s 25th anniversary year. The Australia Day Lunch is one of several time-honoured events that have been held consistently at the Centre since it first opened its doors during Australia’s Bicentenary in 1988.
Months in the planning, the Australia Day Lunch will offer three courses created from outstanding locally-sourced produce. Each dish has been designed to provide a distinctly Australian flavour with a contemporary twist.
Entrées include a sugar-cured salmon and kingfish terrine with prawn rémoulade and asparagus salad, and a seared ocean trout tataki with shaved baby fennel ceviche, seared scallop and pea-shoot dressing.
A selection of four mains include elderberry wine-cured rack of lamb with minted apple tart tatin, and a duck confit and quail breast pie with spicy mango relish.
The Centre’s exhibition halls provide the stage for this event, having been transformed over four days to create sets and theming. In addition to the Centre’s expansive permanent kitchen, six separate satellite kitchens have been created in adjoining halls in order to prepare and plate the thousands of dishes served on the day.
Centre Chief Executive Ton van Amerongen said it was fitting to host the 25th Australia Day Lunch during the Centre’s 25th anniversary year.
“The Sydney Convention and Exhibition Centre made its debut amid national celebrations in 1988 and has been at the heart of Sydney’s Australia Day celebrations every year since,” Mr van Amerongen said. “The Australia Day Lunch is just one of many events that have returned to the Centre year after year, and we’re proud to celebrate each one of them as part of our 25th anniversary.”