CIM NEWS MAGAZINE Issue 2 2017 | Page 16

Sydney on the menu Looking beyond the four walls of hotels, Sydney’s event venues are reviving their offering too. CIM spoke to two Sydney chefs to see what’s on the menu for business events this year. Taronga Centre executive chef Craig Milnes What are the highlights of the new menu? A shift away from formal dining to more socially interactive events seems to be the trend. The public are a lot more educated about food thanks to the multitude of cooking programs around, so they know what they want and understand that good food does not have to be a formal affair. Casual events with sharing platters and food stations is the trend and the highlight of our menus. What is the theme of the new menu? There are several key themes within the menu, which incorporate an Asian influence combining some of Australia’s treasures found amongst indigenous ingredients such as quandong (wild peach) and wattle seed, with an aroma of nutty fresh roasted coffee. We try to keep the food as natural as possible, allowing the amazing products we source to deliver the maximum flavour it produces so naturally. What is your approach to dietary requirements? Food allergies and restrictions are more prevalent than ever. With advanced notice, caterers can be prepared for any eventuality. Clever menu planning and educating yourself on the ever-expanding list of dietary requirements is key as this can reduce the number of requirements and changes to the menu. HostCo executive chef Dominique Heitz YOUR MODERN DAY MENU WE CATER TO ANY LOCATION IN SYDNEY CATERING | EVENTS | VENUES hostcosydney.com | +61 2 9563 6245 | What influences the menus you create for events? What ingredients are trending for events this season? The seasons and produce available across the year are the main influencers and centre pieces for the custom menus we create. We also see a large majority of clients requesting tailored menus for their special events which gives us the opportunity to expand our offering and design dishes that are on trend. A huge trend in Sydney at the moment is adding bite sized menu options to an event and a popular choice for this is burgers and sliders. We’re seeing many clients asking for stations and sharing menus as it is perfect for creating a relaxed and sociable atmosphere to the event.  16   Convention & Incentive Marketing, Issue 2, 2017    www.cimmagazine.com