More than 30 event organisers and partners were treated to a culinary journey around the world in late July, at the launch of the National Convention Centre’s new menu.
The event took place in one of the NCC’s function spaces, transformed to look and feel like a gourmet bazaar, featuring tiered displays of dishes inspired by Asian, European and Australian cuisine.
Guests travelled to each destination to indulge in canapé-sized versions of items on the new menu, enjoying seared scallops with Szechuan eggplant under colourful oriental parasols, braised hickory beef cheek with cauliflower foam in front of the Eiffel Tower and kangaroo prosciutto with macadamia and mango chutney before a sprawling beach panorama.
The intercontinental food experience was delivered by the NCC’s creative culinary team, guided by head chef Mike Scheumann, in collaboration with the events team.
In developing the menu, Mike drew inspiration from the international cuisines he has experienced during his extensive career, working in five-star hotels, restaurants and conference venues throughout Germany, Bermuda, Egypt, Maldives, Qatar, Dubai, New Zealand and Australia.
Launch party guests included event organisers from Conference Coordinators, Communication Link, ConSec, Conference Logistics, ShowPony Events and BDW Special Events, organisers of Canberra’s Midwinter Ball and the Master Builders Association awards.
As part of the launch event, guests were treated to seats at the final show on British comedian Bill Bailey’s Australian tour, held in the NCC’s 2500-seat Royal Theatre.
At the show’s interval, guests enjoyed a selection of sweets and pastries, including miniature lemon myrtle cheesecakes and native munthari berry and apple tarts, complemented by dessert wines from local Canberra winery, Brindabella Hills.
