From Farm to Fork

We already make our own yoghurt in-house so we’ve been excited about making our own ice cream and sorbet from scratch. Like our yoghurt, this homemade dessert is free from pre-mixes, additives or artificial flavours, and is created using fresh and natural ingredients from our Victorian fruit, egg and dairy suppliers. Our Executive Pastry Chef Michael Belcher [...]

We went along to visit the Yarra Valley Gourmet Greenhouse back in September 2010 to see what they were growing and how they were doing it.  The sustainable boutique vegetable farm was founded in 2005 by Meagan Bertram and Steven Briggs, and we’d been wanting to learn a little more about their operation for some [...]

The Melbourne Convention and Exhibition Centre’s (MCEC) kitchen team are committed to fresh, local and seasonal ingredients, which is reflected in the approach we take to our menus and dishes. We provide a wine list that showcases smaller boutique wineries from across Victoria, and we serve no house wine. The team can hang their chef’s hats on the fact we [...]