Yummy Stuff
Food glorious food! We want to dish up everything about our deep love
and passion for food and wine. So we’ll be sharing our stories, menus and
food pics… we know they look delicious but try not to lick the screen.
Serving up the WOW factor!
by Matthew Miles on June 18, 2012
Executive Sous Chef Matthew Miles here, bringing you the latest news from the ACC kitchen! Winter is upon us and I haven’t turned down the heat in the kitchen. It’s been 5 months since the stunning Panorama Suite became the newest premium function venue in Adelaide and the gourmet winter menu is ripe for the picking! This season’s menu still boasts a number of local gems: stress free, ethical lamb from Savannah Lamb in the Clare Valley free range chicken from Greenslade Chickens of Riverton SA the world’s best Hiramasa...
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They gave me carte blanche...!
by Matthew Miles on February 28, 2012
It’s a bit like being given a bunch of gems and a jewelbox and being told: ‘Go ahead. Create your own collection.’ The jewelbox is the stunning Panorama Suite function room above the new Regattas Bistro + Bar . (Go see it – it’s an amazing space…the best views up and down the Torrens … versatile for smaller events&helli...
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Tiny Veggies!!!
by Tze Khaw on September 08, 2011
What would you think if I told you my team of chefs and I have been swapping our tall hats for gardening gloves? You see, we have our own sustainable micro garden out the back, not far from the worm farm actually. We’re growing pint-sized herbs and vegetables in a whole bunch of 60cm x 40cm trays. They’re supplied to us by fruit and vegetable wholesalers, AM...
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This is how we do it - Part 2
by Tze Khaw on Tuesday, September 06, 2011
When it comes to food, we do just about everything in-house. It’s a point of difference I like to reinforce because many other centres buy in large amounts of pre-prepared food and some even ...
This is how we do it - Part 1
by Sunil Malik on Tuesday, August 09, 2011
So what’s an average day down here on the banks of the Torrens? Hmmn…a women’s business group in for breakfast, a superannuation industry convention continuing in one hall, buslo...
How to Serve 3500 Meals in 20 Minutes
by Sunil Malik on Friday, July 15, 2011
‘I’ll have the pork belly entree, then the honey glazed duck and I’ll finish with the Amaretto vacherin. Now, can you do that for my 3500 guests?’ Don’t for...
Our Manifesto
by The Centre on Wednesday, July 13, 2011
Imagine a glass mosaic, representing the beautiful face of a happy person. As you get closer, you can see how each piece of glass contributes to shaping a line, or a curve, or a feature o...