Food is a universal language, speaking stories to everyone. For many visitors to the Adelaide Convention Centre, the food and beverages they enjoy are the first taste they have of the amazing South Australian produce we all know and love. Where else could you go to see every region of SA showcased in one place?
With this in mind, as we sat down to enjoy the Soils and Seasons’ 2016 Food Launch at the Convention Centre, it was easy to see that the chefs have really taken the food up a notch. They had us believing we were at an intimate restaurant instead of a function centre that cooks for in excess of 200,000 guests per year, a feat in itself. The consistency, quality and freshness of the food was a true surprise and that’s exactly what they are striving for.
Only arriving in South Australia in May to be at the helm in the kitchen, Executive Chef Gavin Robertson has worked hard to reveal the treasures that live and grow under the sea, in paddocks, on farms and in market gardens all around our state. We South Australians have always known what we do well, but it is about making sure the rest of the world know it, too!
Last night’s launch of the 2016 menu focussed on more than just the delicious food. It showcased the Convention Centre’s philosophy and commitment to supporting local SA produce, with 98% of the produce sourced locally. They also promote sustainability and ethical practice with regular donations of meals to those in need, food scraps for fertilisation and their own worm farms.
The dishes served were glorious, but the focus is not on individual dishes. Obviously being a large city Convention Centre, their offerings are substantial (more than 200 selections for guests to choose from, at last count)! But the dishes are a consequence of the relationships built over time with local SA fishers, farmers, growers and producers. The staff know and trust the producers supplying the food, the chefs work their magic to prepare and present them as delight on a plate and every guest leaves with SA food, wine and beer on their lips.
The dishes will change, but the philosophy will not. Why not let the food do the talking?