From Farm to Fork

In addition to our traditional hot cross buns (click here for our recipe), MCEC’s pastry chefs have crafted a GIANT eight kilogram Easter egg made of dark and white premium Callebaut chocolate. It stands almost half a metre high and is about 1 ½ centimetres thick. We’re pretty sure that’s enough egg to last you [...]

Support Victorian produce this festive season and impress your guests with one of our delicious house made Christmas puddings. Our chefs have sourced local ingredients to create their traditional puds, along with their own butterscotch sauce,  featuring Myrtleford Butter, Green Eggs, Inglenook Dairy cream and local brandy. We usually make 300-400 a pop so our executive [...]

Our chefs were thrilled to even win medals at the Royal Melbourne Fine Food Awards (RMFFA) let alone bring home the champion yoghurt trophy from the Royal Melbourne Show. What makes our accolade even more significant is the fact this is the first time a convention centre has won a champion trophy! Not to mention our competition, coming up against [...]