Home' Spice Magazine : SPICE MAY 2016 Contents bustling hub of activity, supplying 85 per cent of
Australia's seafood and is just five minutes away
from the venue. The vast array of quality, sustainably
sourced seafood available has proved a real inspira-
tion to our menu.
From Cowra lamb and Pambula oysters, to
Willowbrae cheeses from the Hawkesbury and Alto
olive oil from the Tablelands, we are establishing
a broad network of artisan farmers and producers.
Our network will constantly evolve to help us serve
up quintessential Sydney cuisine while strengthen-
ing regional businesses. We'll work closely with local
growers and farmers to produce hard to find, exclu-
sive heirloom vegetables, herbs and edible flowers.
Will there be a focus on house-
made at ICC Sydney?
We definitely have a key focus on house-made pro-
duce and will create as much product and stock as
we can in-house. Some examples are our yoghurts,
dressings, granola, preserved fruit and vegetables,
stocks, sauces and some cured meats.
Our kitchen team will create all of our dishes from
scratch using fresh, seasonal produce. Being strategic
with our seasonal approach, helps us decrease waste
and increase the longevity of our food. This includes
serving preserved items to cater for out-of-season
culinary requests. For instance, we will preserve
lemons and lemon juices during peak season so we
can freeze and use while out of season.
More broadly, our in-house focus will also be
to look at ingredient combinations that reflect our
Feeding Your Performance philosophy, and allow
bodies to remain light and energised. A shift in eat-
ing habits towards a plant-based way, which is not
only vegetarian. Plant and vegetable based meals are
becoming a healthy and ethical way of eating.
For example, our first seasonal menu will feature
a salad made with Freekah, a whole food ancient
grain, which is low GI and rich in protein and
minerals. It is a great source of fibre and can help
combat sweet cravings as it contributes to stabilising
glucose levels throughout the day.
Do you have a particular area
of passion at the moment?
My passion is to create delicious food that brings
genuine joy to people. Food that makes them smile
and generates curiosity as to how it's been con-
structed. This will be showcased across the breadth
and depth of our carefully crafted menus that can
be scaled for small plenary workshops to large ban-
quets, whilst catering for all dietary requirements,
including allergens, religious and lifestyle choices.
At the heart of everything we do will be the basic
principles of balance, quality, freshness and flavour
-- the hallmarks of great food.
I'm also passionate about working with our beverage
team to find the perfect drink and wine pairings for our
food. For example, we are seeing a lot of lower alcohol
and lighter wines emerging that complement the
food more readily. ICC Sydney will also partner with
boutique wine makers that produce wine with minimal
intervention to complement our approach to food.
In the spirit of celebrating local producers, we've
partnered with Archie Rose to deliver our tailor
made, ICC Sydney custom gin and vodka creations
for the venue which have been uniquely infused and
individually distilled in a copper still on site at the
distillery. This Sydney-based boutique distillery has
a grass roots culture of creating things by hand right
through to the bottling and labelling of the spirits
on site. We'll also have non-alcoholic, healthy house
made beverages, including spa waters and teas in-
fused with fresh fruits, berries, herbs and aromatics.
How has working with Dr Joanna
McMillan influenced your thinking?
Working with Dr Joanna McMillan has been a won-
derful experience. Drawing on her years of expertise
has enabled us to delve more deeply into the value of
nutrition, unlocking the science behind ingredients to
create dishes which pack a punch and tick the boxes
of both style and substance. Like us, she believes
good food and smart cooking are key to performance,
and fully supports our vision to create menus that will
fuel the physical and mental wellbeing of guests.
If an event planner wanted to try your
food prior to booking an event at ICC
Sydney, is this a possibility? If so, how?
Yes, at ICC Sydney we are dedicated to delivering
clients a bespoke experience that provides a new
benchmark for the industry. To do this we arrange
menu tastings so we can uniquely tailor our offering
to meet a client's exact culinary preferences.
With the newest, largest convention centre
kitchen in the southern hemisphere, we are agile
enough to support multiple events at once, catering
a boardroom lunch for ten, a gala dinner for 2,000
while preparing conference meals for thousands of
delegates. We will deliver a personal touch to every
meal so each guest feels their dish has been created
just for them. n
Tony Panetta and Dr Joanna McMillan
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