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Local and Indigenous ingredients get new focus in ICC Sydney’s desserts

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Local and Indigenous ingredients get new focus in ICC Sydney’s desserts
New dessert menus for Sydney’s convention centre, ICC Sydney, include more local and First Nations ingredients.

The local and cultural focus speaks to trends in the venue’s recently commissioned research into what delegates want, including desires for socially impactful and sustainable events.

“From the beginning, ICC Sydney set out to ‘Feed the Performance’ of the economy by sourcing the best produce from local farmers and producers, all while prioritising event attendees’ wellbeing and their desire for authentic, socially impactful experiences that connect them to Sydney’s local culture, community and environment,” said ICC Sydney’s director of culinary services, Lynell Peck.

“ICC Sydney’s 2024 Menu Collection featuring new desserts is no exception.

“Our team of culinary professionals respectfully source sustainable and local ingredients, and carefully handcraft dishes of the utmost quality.

“Every delegate can experience the remarkable flavour profile of the region with every bite – from entree, to main and all the way through to dessert.”

ICC Sydney’s executive chef, Rakesh Pillai, flagged some highlights of this year’s menu collection.

“From the bean-to-bar chocolate makers Zokoko that operate from a small outlet at Emu Plains in the foothills of the Blue Mountains to Pepe Saya butter that has long been a feature on the table at ICC Sydney, to Jannei Goat Dairy, Vannella Cheese, Binnorie Dairy to First Nations suppliers Creative Native and FigJam & Co – we maintain a connection with our producers that helps them to succeed and also allows their produce to shine in front of our local and international audiences.”

The centre’s executive sous chef, Gregory Wright, said international desserts had been given a local twist and menus could be customised to bring out even more of Sydney and Australia’s unique culinary offering.

“For the more daring, we have customised dessert stations for major brands and international events such as the International Council on Monuments and Sites to feature Australian Indigenous ingredients such as quandong, riberry, muntries, rosella, wattleseed and finger limes.

“And gluten free and dairy free dessert options ensure that every delegate feels included in the culinary experience,” he said. 

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