Brisbane Convention & Exhibition Centre Executive Chef David Pugh has unleashed his haute cuisine skills and love of fresh local produce on the Centre’s newly released menus – his first since stepping into the role earlier this year.
Pugh, who reigned as Queensland’s Ambassador Chef for four years and was recipient of numerous chefs’ hats during his restaurant career has set his much acclaimed culinary talents at work celebrating the freshness, flavours and variety of local Queensland produce in this latest menu offering.
Recently named Icon of the Year at the Courier Mail Food Awards 2019, David Pugh is continuing this advocacy in his new role. BCEC sources 80% of its produce from Queensland – from the Far North of the state, west to Chinchilla, east to the Fraser Coast and south to the New South Wales border.
Pugh says he likes nothing more than to visit local farmers on their home turf, discovering an up and coming artisan producer or a hidden gem such an ethical chocolate maker around Brisbane suburbs.
His most recent visit was to Moffatt Fresh Produce in Queensland’s Scenic Rim, named Australia’s outstanding region of the year in the recent Delicious Produce Awards. The Centre uses 4 tonne of carrots from the fourth generation of Moffatt farmers to meet the demands of some 800,000 visitors to the Centre each year.
Pugh describes his first menu as ‘honest food.’ He said: “We have focussed on fresh honest food where flavour, simplicity and freshness are the main ingredients. Citrus and fragrant salsas and dressings have replaced some of our heavier sauces using our very own local limes, lemons and capsicums, while vegetables – sweet potatoes, pumpkin and carrots, are at times the hero of the plate.”
The new menus now include more than 30% of dishes that provide the necessary nutrition to focus mind and energy for a healthy conference experience.