The Melbourne Cricket Ground was the host venue for the Amway India Leadership Seminar 2012 – Final Night Dinner on Thursday 13 December 2012.
The largest Indian incentive group ever to be hosted in Australia enjoyed an afternoon of entertainment and an authentic Indian cuisine menu developed by the talented team of chefs from EPICURE, the Melbourne Cricket Ground’s catering partner.
Catering during entertainment (headlined by Mika Singh) and a cricket match (involving former Australian Cricketer Adam Gilchrist) consisted of an afternoon tea menu of spiced potato & green peas samosa with tamarind chutney, and crunchy vegetable pakoras served from mobile food outlets located immediately behind the delegate seating area.
The main evening meal served to delegates across 16 different dining rooms around the entire circumference of the MCG was very well received by delegates. The menu consisted of many elements over three courses combining traditional Indian cuisine with exceptional Australian produce. Please see the attached menu for further information on final menu.
Some key facts, figures.
195 Back of house staff
410 Front of house wait staff
22 Kitchens were used across the venue for afternoon catering and dinner
16 in total, from 60 to 600 guests in each
1200kg Victorian diced lamb for korma
1200kg barn raised chicken thigh fillet for butter chicken 1200kg of baby spinach for spinach and corn masala 1200kg local potatoes used in samosa and dhal makhni 1800kg basmati rice
220 litres of Victorian organic yoghurt for riata condiment 600kg Australian cashews for kaju barfi 1000kg rockiling fillets for fish tikka
24,000 pieces of samosa & pakora each
22,600 bottles of water, soft drink and juice were consumed
1600 ramekins for condiments
2000 large bowls for curry & rice
400 salad bowls
4200 dinner plates
Serving spoons & tongs 5000
Menu planning was done over nine months including research and product tasting workshops. Four formal menu tastings were conducted with client with the final menu
revised and updated according to the client’s requests.
Denish Kumar, EPICURE culinary consultant – Amway culinary development
Denish has been part of the EPICURE team at the MCG for over eight years. He played a critical role in the development of a menu that was authentic Indian food and deliverable from a service perspective on the scale required for this event.
The MCG has developed a great reputation for being able to cater to various groups from all different walks of life, and Denish has played a critical leadership role in the team that has created and delivered international cuisine menus to functions and events. During Denish’s consultancy with EPICURE, he has also been appointed additional special responsibilities, extending to various major International events such as the Melbourne Formula One Grand Prix and the Melbourne Spring Racing Carnival.