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18th June 2009
The Melbourne Convention and Exhibition Centre (MCEC) has turned on its culinary charm again, catering for more than 6,500 people over six days for the largest international travel trade show of its kind in the Southern Hemisphere – the Australian Tourism Exchange (ATE).
During the event, which took place this week (13 – 19 June), the MCEC prepared the dishes of Australian celebrity chefs including Guy Grossi of the renowned Italian restaurant Grossi Florentino, executive chef of the Lake House in Daylesford, Alla Wolf Tasker, and head chef of the Press Club Justin Wise.
The venue, whose food was just weeks ago described by celebrity chef Gordon Ramsay as ‘restaurant standard … brilliant’ sourced all of its raw produce from local Victorian producers and farmers before preparing it and cooking it on-site.
Using Hopkins River Beef from Dunkeld in west Victoria, trout fished from the Tuki trout farm in north west Victoria and Yarra Valley salmon roe, the kitchen team created salivating dishes of roast fillet of beef alla pizzaiola con gnocchi de semolina, smoked eel and smoked trout brandade with beetroot remoulade and horseradish cream; and lime cured salmon carved in front of the guests with Yarra Valley salmon roe.
The Melbourne Convention Centre foyer was turned into the streets of Melbourne, with dishes created to reflect the cuisine of various areas of the city, including giant bamboo steamer baskets with dumplings, steaming hot wanton soup with braised beef and glass noodles to represent Chinatown; and scallop, prawn and basil tortellini with tomato and pine nut salsa and roasted pumpkin and sage tortellini with brown butter and balsamic sauce to reflect Lygon Street.
Food and Wine manager Frank Burger says the centre only sources local seasonal produce to ensure the freshest, best quality dishes for delegates regardless if it’s for 10 or 1000.
‘A great dish begins with quality ingredients. By establishing - and continuing to establish - good relationships with local Victorian producers and farmers who are as dedicated to quality as we are, we can ensure we continue to set the benchmark for the industry with our exceptional cuisine.’
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