Catering

CATERING

WHAT’S COOKIN’ AT SEWF 2022?

You’ve settled into a nook at the Brisbane Convention and Exhibition Centre (BCEC) and you’re about to tuck into a delicious feed. You wonder who made the food, where the ingredients have been sourced from, and whether everything is as sustainable as possible.

Running a large-scale event like SEWF 2022 comes with its limitations. In order to feed 1500 people quickly and seamlessly, there are systems and processes that we must adhere to. Thankfully, BCEC were willing to accommodate our requests. The first thing we did was bring Chef Chris Jordan on board, a Koori man born on Bundjalung land, and owner of Brisbanebased food and events company Three Little Birds. Chris is a vivacious and passionate lover of all things tasty and connects with his First Nations ancestry by cooking with native ingredients. Alongside his business, he has held collaborative pop-up dinners that grapple conceptually and gastronomically with Indigenous food sovereignty, cultural dispossession and climate change. In other words, he was the perfect person for the job. Chris was able to introduce a number of local and sustainably grown ingredients to the dishes on offer at SEWF 2022, supporting a number of Indigenous-owned farms (like Galeru: Forever Fruits featured on the Sunshine Coast Bus Tour) in the process. With an 80% vegetarian menu, most of the meat that is used is sustainable harvested as featured in the wild Kangaroo Salami. For the rest, we’ve ensured there’s a strong presence of native foods from local suppliers. In terms of food prep, much of what you consume has been prepared at local social enterprise Food Connect (which is one of the pit stops on the Brisbane Bus Tour B!) and at a local juvenile detention centre, where at-risk young people can upskill in realworld hospitality projects. We are committed to supporting social enterprises wherever possible! We hope you enjoy tucking in this week, SEWF 2022 Team