Spice

“Health, wellbeing
and sustainability
are at the forefront of
everyone’s mind…”
– Lynell Peck
In a little under three years, that has grown to 90 per
cent, which Wilson says is a testament to the quality
of the local offering.
“The NSW wine industry is just getting stronger
and stronger, and there are enough great suppliers
for us to have the confidence to say each of those
wines deserves a place on the list,” he says.
While the centre’s local focus grows, so too does
its attention to international menus. New to the
2019 menu collection are Indian and Jain menus,
created by chef de cuisine Rakesh Pillai. Jain is
the most spiritually motivated diet on the Indian
subcontinent and follows a vegetarian philosophy
with the exclusion of eggs and root vegetables.
“The international approach has
happened organically because many of
our clients travel from overseas,” says
Panetta. “We are the International
Convention Centre so we need to
make sure we focus on that.”
In order to be as authentic as
possible, ICC Sydney looks to its kitchen
team, who each bring areas of speciality
from their own traditions and background.
“In this day and age it’s all about
connection and honouring your heritage,”
says Panetta. “This food that Rakesh and junior
ABOVE: Highlights
from ICC Sydney’s
producer’s lunch
BELOW: Blackberry
curd, kombu mousse,
meringue, vanilla,
pear and chocolate
sous chef Manoj Kumar have created, they have a
connection to it and that’s why we like to draw on
those nationalities that we have.”
Innovation
ICC Sydney continues to innovate its processes
in the kitchen and front of house. Currently, the
technology team is developing an app to provide
greater clarity and confidence around allergens and
medical dietary requirements.
“With the app, the team can enter the menu item
in and it will pull all the allergens in that dish,” says
Peck. “It will give them real-time information that is
100 per cent accurate.”
Once complete, the app will help streamline the
centre’s approach to medical dietary requirements
and allergens, which will, in turn, give delegates
more confidence in their food and beverage choices.
People first
Another major focus for ICC Sydney in 2019 is on
its people. A number of development programs are
available to team members, including opportunities
to attend specialised industry events, spend time
with suppliers or donate their time to an ICC Sydney
partner charity such as OzHarvest, Stand Tall or Variety.
The venue continues to support the mental health
and wellbeing of its team members by monitoring
work hours, enabling team members to work from
home and making time for training.
“It’s easy to say we’re an employer of choice, but
you really have to walk the talk such as consistently
rostering the same two days off so the team get a
break and their contribution is respected
and acknowledged,” says Peck.
At the heart of ICC Sydney’s
food and beverage approach
is a passionate team,
who are committed to
providing delegates
the best possible
environment for
success. Through
its Feeding Your
Performance menus,
innovative thinking
and focus on the people
behind the food, ICC Sydney
continues to lead the way. n
www.spicenews.com.au 13