At Melbourne Convention and Exhibition Centre (MCEC), “With Purpose” menu packages have been launched for 2025, which give organisers cohesive complementary menu choices featuring suppliers that champion minimal waste and food packaging and ethical food production. These menus are also lower cost options.
“MCEC’s new With Purpose packages not only provide delicious options for guests but also align with our commitments to environmental responsibility,” said MCEC’s executive sous chef of culinary development, Karl Edmonds.
“By choosing these packages, event organisers can make a positive impact without compromising on quality or taste.”
With Purpose menu items are available in the breakfast and conference menus, while there is a “Flavours of Country” menu available for gala dinners, offering a three-course set menu that puts Australian produce and native ingredients in the spotlight.
“Victoria is famous for its exceptional produce and this really shines through our Flavours of Country gala menu,” said Edmonds.
“Think sustainably caught fish, locally farmed chicken and beef perfectly paired with native flavours like Davidson plum, saltbush, bush tomato, Kakadu plum, lemon myrtle and more.”
Across all of MCEC’s menus, 80 per cent of produce is from Melbourne and Victoria while micro herbs are grown onsite at the convention centre. Local, ethical and sustainable seafood is also across the entire menu.
Meanwhile, MCEC also offers a vegetarian, vegan and gluten-free range of dishes from breakfast to dinner.
At ICC Sydney, the raft of new dishes for 2025 includes six core menus that are accompanied by carbon calculations showing the environmental impact of each dish, with low carbon choices highlighted. The centre has been flagging low carbon options since its 2023 menu collection dropped in late 2022.
The venue also continues to offer a wine list entirely sourced from within New South Wales.
“Our experienced kitchen team has used the finest seasonal produce, including Indigenous herbs and spices, to present our latest menu collection,” said executive chef, Rakesh Pillai.
“Our plated and signature dishes have been carefully crafted to showcase the best of our region while helping organisers to reduce environmental impact by selecting lower carbon options.”
New on ICC Sydney’s menus this year are interactive cooking stations, including a burrata bar, a Mexican cantina and a dumpling station.
“We have elevated our menu by adding live cooking stations where organisers can immerse guests in the artistry of culinary creation,” said Pillai.
“Dining at ICC Sydney means enjoying more than just great food – it’s a chance to share an experience with fellow attendees, connect to local First Nations culture and communities, all while contributing to a sustainable future.”
