Decadent desserts with an Indigenous twist on the menu at ICC Sydney

desserts

International Convention Centre Sydney (ICC Sydney) has raised the bar for all sweet tooths with its latest decadent desserts infused with local and Indigenous ingredients.

“From the beginning, ICC Sydney set out to ‘Feed the Performance’ of the economy by sourcing the best produce from local farmers and producers, all while prioritising event attendees’ wellbeing and their desire for authentic, socially impactful experiences that connect them to Sydney’s local culture, community and environment,” said Lynell Peck, ICC Sydney’s director of culinary services.

“ICC Sydney’s 2024 Menu Collection featuring new desserts is no exception.”

desserts

ICC Sydney executive chef Rakesh Pillai said respect for producers was central to his team’s creative menu design.

“From the bean-to-bar chocolate makers Zokoko, that operate from a small outlet at Emu Plains in the foothills of the Blue Mountains to Pepe Saya butter that has long been a feature on the table at ICC Sydney,” he said.

“From Jannei Goat Dairy, Vannella Cheese, Binnorie Dairy to First Nations suppliers Creative Native and FigJam & Co, we maintain a connection with our producers that helps them to succeed and also allows their produce to shine in front of our local and international audiences.”

desserts

ICC Sydney executive sous chef Gregory Wright said that the team was proud to feature Indigenous Australian ingredients to elevate the delegate experience.

“International desserts have been given a local twist,” he said. “Delegates can discover and enjoy baked Valrhona white chocolate cheesecake with Indigenous pepperberry and strawberry compote, Caramelia chocolate and Indigenous plum choux bun or Sacher torte with Davidson’s plum.

“For the more daring, we have customised dessert stations for major brands and international events such as the International Council on Monuments and Sites to feature Indigenous ingredients such as quandong, riberry, muntries, rosella, wattleseed and finger limes. And gluten free and dairy free dessert options ensure that every delegate feels included in the culinary experience.”