ICC Sydney is feeding your performance
02 March 2016
New Food Philosophy Revealed
Sydneysiders, local travellers and global visitors alike are set to enjoy delectable world class dishes designed to fuel both body and mind across events and key outlets at International Convention Centre Sydney (ICC Sydney), the new premier convention, exhibition and entertainment precinct in Darling Harbour.
Acknowledging that the nutritional value of food is just as important as its provenance, ICC Sydney will embrace an industry-first Feeding Your Performance philosophy to deliver ‘smart’ menus comprising fresh, seasonal and ethically sourced ingredients, expertly combined to drive physical and mental performance.
Chief Executive Officer of ICC Sydney, Geoff Donaghy, said the innovative approach to food and beverage will be a driver for event, visitor and business success, helping provide the best possible environment for collaboration and engagement.
“Our world class culinary team is committed to feeding innovation, enhancing the delegate experience at conventions, driving energy levels for businesses on the trade show floor and pepping up table conversations at gala dinners ahead of our opening this December,” said Donaghy.
ICC Sydney Executive Chef, Tony Panetta, said that by working in partnership with nutritionists, his team has been able to unlock the science behind ingredients to create dishes which pack a punch and tick the boxes of both style and substance.
“What we eat has always played a vital role in supporting our bodies. Meals that are high in protein and low in saturated fats are good for the overall health of delegates and visitors and help them maintain focus. We’re also increasing the ratio of plant based proteins in dishes to boost digestion and concentration,” he said.
“Along with our seasonal menus, we will cater to a range of global palates and events, and serve up some of Sydney’s most Instagramable dishes, desserts and pastries. At the heart of everything we do will be the basic principles of balance, quality, freshness and taste – the hallmarks of great food.”
Panetta said that he is proud to be partnering with a range of local producers whose values align with ICC Sydney’s, and is looking forward to showcasing the best Sydney and NSW has to offer.
“We are committed to sourcing fresh, quality produce that is seasonal and locally produced. This includes beautiful, flavoursome heritage varieties. From Cowra lamb and Eden mussels, to Willowbrae cheeses from the Hawkesbury and Adina olive oil from the Hunter Valley, we will shine a spotlight on high quality produce and ingredients with natural performance qualities.
“We’ve established a large and broad network of artisan farmers and producers, which will be constantly evolving to help us serve up quintessential Sydney cuisine while strengthening regional businesses with the potential to create new jobs,” said Panetta.
Available from December 2016 throughout Australia’s premier convention, exhibition and entertainment precinct, menus will cater for all dietary requirements, including allergens, religious and lifestyle choices.
For more information about ICC Sydney visit www.iccsydney.com, and join the conversation via Facebook, LinkedIn or Twitter. You can also preview the sumptuous culinary delights of the venue via Instagram.