Brisbane Convention & Exhibition Centre has launched its latest menu under the helm of new executive chef David Pugh.
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, Pugh is continuing this advocacy in his new role.
BCEC sources 80 per cent 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 likes nothing more than to visit local farmers on their home turf, with Pugh’s most recent visit 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.
“We have focused on fresh honest food where flavour, simplicity and freshness are the main ingredients,” he said.
“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.”