BCEC champions Queensland food with new menu

BCEC champions Queensland food with new menu

Brisbane Convention & Exhibition Centre (BCEC) has launched its new menu with executive chef David Pugh, which heroes Queensland produce.

Described by Pugh as “honest, homegrown food”, the menu has been curated to accommodate current changes to food service regulations while upholding the centre’s reputation for culinary excellence.

Pugh is passionate about the use of local, sustainable and ethically sourced ingredients, 95 per cent of which are sourced locally. He was at the helm when BCEC was judged Australia’s best for Banqueting & Catering at the Meetings & Events Australia National Awards earlier this year.

From fresh prawns, ethically caught from the pristine waters of Queensland’s Sunshine Coast, to prized Wagyu from the Darling Downs, Pugh and his team of talented chefs have been busy harnessing new and artisan produce to offer guests.

Pugh said the main influence in the Menu is the geographical location.

“The Darling Downs, in particular the Lockyer Valley, is one of the top 10 most fertile farming areas in the world,” he said.

“It is Australia and Asia’s vegetable and salad bowl in the cooler months, and beef from this region is amongst the most highly prized on the planet.”

The launch of the menu coincided with the appointment of BCEC as an #eatqld partner.

BCEC general manager Bob O’Keeffe said the centre was proud to partner with the #eatqld campaign, continuing its support for the state’s finest producers and local growers and a remarkable 25-year history of showcasing Queensland produce at the centre’s events.

“The centre’s new menu is driven by ethical, seasonal and regional values,” he said.

“We are committed to showcasing Queensland produce, giving assurance to visitors to the centre of a uniquely authentic taste of local cuisine.”

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