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.

Two days, 13,000 meals, one kitchen

by Tze Khaw on December 13, 2013

13,906 – that’s the number of meals that our kitchen plated up last weekend. If it sounds huge, that’s because it is – it was our busiest weekend of the year! The reason I love working at the Adelaide Convention Centre is no day is the same. And this last weekend was certainly one of a kind. There were over a dozen separate events held throughout different parts of the Centre – each with their own custom-designed food and beverage requirements and menu. However our clients choose to design their menu, we use as much South Australian p...

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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 boas...

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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 Thursday, 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 th...

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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 ...

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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...

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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...

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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...

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