Mega venues Right and below: Function spaces at ICC Group in Sydney. Opposite page (clockwise from top left): Cairns Convention Centre; Brisbane Convention and Exhibition Centre; edible centrepiece at ICC Sydney.
“A venue’s goal should be to use its space to support moments attendees will cherish and discuss long after they’ve ended.” Damien Grossier, executive manager of food, beverage and events at Sydney’s ICC Group.
22 Spice Spring 2024
Offering more than a pie
Historically, the expectation of mega venues is that the food offering is functional, straightforward and replicable across large audience numbers. Those days are long gone as mega venues vie to offer quality and innovation in cuisine to distinguish their spaces. Grossier highlights the importance of aligning the menu with an event’s theme. “Our talented chefs love creating special menus, ensuring the food fits the theme and the client’s brand,” he says. “We use fresh, local ingredients and offer lots of choice, including food for people with special diets.” The nature of scale and scope with mega venues means accommodating special needs is a particular sticking point. At a recent business awards night, ICC Group catered to more than 140 special diets, showcasing its ability to accommodate diverse dietary needs without compromising on quality or creativity. BCEC is also leading the way with its culinary offerings. Its 2024-2025 “Season by Queensland” menu collection reflects executive chef Matthew Arnold’s passion for environmentally sustainable cuisine. “Devising the menu was a genuine collaborative effort, aimed at innovative ways to celebrate our wonderful Queensland produce,” says Guesdon. “This year, the menu is infused with native Australian ingredients and flavours.” This focus on local and sustainable ingredients means event organisers can not only provide guests with a culinary experience that is truly unique to the region, but in supporting local farmers, the event can sustain positive community outcomes. →