With so many international conferences staged in Australia it is important for caterers, waitstaff and event managers to be aware of cultural issues when it comes to food and drink service. 

For example, because Muslims do not drink alcohol it is important for waitstaff at an international cocktail party to always ensure they have soft drinks on their trays before offering drinks so that a Muslim will not be offended by being offered alcohol.  

We are aware that food can be prepared according to halal or kosher requirements, but how many of us know just what this is – or why?

Gastronomy is one of Sydney’s leading event caterers and they recently hosted a dinner at Scientia at the University of NSW that featured food prepared according to the traditions of the three Abrahamic religions plus Buddhist.

ABC radio presenter Alan Saunders introduced  Imam Amin Hady to give a Muslim perspective; Peta Pellach, Jewish; Miriam Pepper and Geoff Callaghan, Christian and Venerable Tenzin Chonyi, Buddhist.

We learnt from this is that there is very little difference between halal and kosher and that Buddhists can eat meat if it is offered to them.

The various speakers offered comments as each course was served.  Imam Amin Hady managed to go into a little too much detail on the ritual slaughter of animals, especially as we were trying to enjoy the meal at the time.

Peta Pellach, representing the Jewish perspective delivered her presentation in a vibrant, joyous and highly compelling way, while the Christian presenters seemed to be working off a different brief to everyone else.  What they had to say about their particular congregation developing a “green church” was interesting, but they did not appear to have reference points for engaging with other religions.

Perhaps the event industry needs to look at new ways to deliver and this event successfully did this.  It is important to leave certain types of events asking more questions than when you arrived.

All the food, beverages and staffing was donated for the event and all ticket sales benefited the Children’s Cancer Institute of Australia

The event was coordinated by Miccal Cummins of Gastronomy who hopes to make this an annual event. It would certainly be well worthwile for any PCO or event manager to attend to get an insight into food and beverage service for international events - or just to enjoy a great meal.

Suppliers

• T.J. Muamullah Halal butchery, Kensington – Halal chicken
• M and J Chickens, Marrickville – Halal chicken
• Passion8 Catering, Sydney’s leading Kosher caterer
• Sweet Art – Flowers and decorations
• Fratelli Fresh, Waterloo – Organic fruit and vegetables
• Baristar – Organic coffee and baristas
• Morris and Partners – marketing and advertising
• UNSW Venues and Events 

The Menu

On arrival

• Cappuccino of Jerusalem artichoke with herb spatzle
• Veloute of Jerusalem artichoke with herb spatzle

First course

• Javanese spiced rice cakes with green bean ginger salad and roasted peanut sauce

Second course

• Southern Blue Fin tuna, organic avocado, mustard and shiso herb dressing
• Grilled marinated mushrooms and avocado, mustard and shiso herb dressing

Palate cleanser

• Lime and Lychee sorbet

Third course

• Fesenjan: Baghdadi Ragout of corn-fed chicken with walnuts and pomegranates
• Red cabbage rolls stuffed with roast pumpkin, basin and chilli, caponata of tomatoes, eggplant and olives
• Saffron rice with roasted almonds and caramelized onion
• Steamed green beans with extra virgin olive oil and eschalots
• Sour dough bread

Dessert

• Rosewater and buttermilk bavarois with quince compote
• Rosewater, raspberry and mango sorbet
• Turkish delight, dark chocolate and candied fruit clusters, dates stuffed with marzipan