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Adelaide Convention Centre expands honest goodness menu philosophy
The Adelaide Convention Centre is continuing to transform the convention centre culinary experience with its innovative Honest Goodness menu . Developed by the Centre ’ s Executive Chef Gavin Robertson in collaboration with leading nutritional experts from the South Australian Health & Medical Research Institute ( SAHMRI ), the University of Adelaide and CSIRO , the menu philosophy makes nature the hero , placing a strong emphasis on minimal intervention foods and the conscious reduction of processed elements . Since launching the menu concept , the amount of fresh produce coming into the Centre has tripled , with an impressive 97 percent of featured produce sourced from local , sustainable environments .
“ Our Honest Goodness menu has really set a new baseline for us and is something that our team continues to build on with each new menu introduction ,” comments Simon Burgess , General Manager , Adelaide Convention Centre .
“ In our latest menu , we ’ ve integrated various traditional native ingredients , which enhance featured dishes with their unique and diverse flavour offerings and textures , as well as provide opportunity for delegates to experience and celebrate one of the world ’ s oldest cultures . While these ingredients have been utilised by smaller restaurants for some time , the challenge for largescale venues such as ours was related to volume and consistency of supply . To enable us to feature these ingredients on our menu year-round , our team has engaged with local growers to plant and grow specific quantities of these ingredients specially for us , and then join us in the kitchen as we design new dishes incorporating these ingredients .”
Among a long list of featured dishes on the newly released menu are : Green Ant gin-cured salmon , apples sous vide in white balsamic , charred cucumber , radish , native mint cream , EVOO powder ; Spencer Gulf prawns , tarragon aioli , red sorrel , samphire , cucumber , heirloom tomato consommé ; duck confit , orange fennel sous vide carrots , sweet potato gallete , sautéed Warrigal greens , sherry vinegar reduction ; and Lemon myrtle and white chocolate crémeux , puff pastry shard , caramelised macadamia , blueberry gel .
For further information visit www . adelaidecc . com . au S
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Summer Issue 2021 | Executive PA 39