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The menu serving Queensland to the world

Brisbane Convention & Exhibition Centre

The menu serving Queensland to the world

How Australia's most awarded convention centre is putting the state's producers, flavours and food story on the global stage

 

Before international visitors explore the Great Barrier Reef, wander the laneways of Brisbane, sample Scenic Rim wines or tuck into Moreton Bay seafood, many experience their very first taste of Queensland in one place: the Brisbane Convention & Exhibition Centre. Images here 

 

Every year, thousands of interstate and international delegates gather at the Legends Global Managed-Brisbane Convention & Exhibition Centre (BCEC) but before keynote speeches begin or billion-dollar deals are signed, they're introduced to Queensland through its food and flavours.

 

That responsibility inspired the launch of Seasoned by Queensland, the Centre's new menu, created by Executive Chef Matthew Arnold and his culinary team, celebrating the producers, flavours and ingredients that make Queensland one of Australia's great food destinations. As Brisbane prepares to welcome the world in the lead-up to the 2032 Olympic and Paralympic Games, the Centre is becoming one of Queensland's most important culinary ambassadors.

 

The new menu was celebrated with more than 250 invited clients, event organisers, industry partners and guests sampling the new dishes and offerings, as well as hearing from chefs and producers.

 

While the menu is inspired by Queensland's regions, seasons and producers, BCEC also partners with leading suppliers from across Australia to deliver world-class dining experiences for its global audience. Together, these relationships help bring the Seasoned by Queensland philosophy to life.

 

From Humpty Doo Barramundi served with creamy polenta, fennel, confit tomatoes and chimichurri, to Urban Valley Mushrooms transformed into elegant vegan creations including mushroom pâté with tawny port gel and king oyster mushrooms with white bean purée and aged vincotto glaze, every dish is designed to hero exceptional local ingredients.

 

The Sunshine Coast also takes centre stage through Woombye Cheese, with artisan cheeses and locally crafted charcuterie sitting alongside fresh breads, pickles and chutneys, while live cooking stations celebrated Queensland's world-class seafood with Mooloolaba prawns, Moreton Bay bugs, smoked barramundi, sashimi and freshly prepared sushi.

 

Native Australian ingredients feature throughout the menu, with dishes incorporating saltbush, bush tomato, wattleseed and pepperberry, while premium Queensland produce shines in everything from wagyu rump and slow-roasted lamb to kangaroo salumi, seared scallops and chargrilled octopus.

 

For Executive Chef Matthew Arnold, every menu is an opportunity to tell Queensland's story.

 

“Every plate that leaves our kitchen is an opportunity to introduce someone to Queensland. Whether they're visiting from regional Australia or the other side of the world, we want them to remember the freshness, quality and diversity of our produce.”

"When people travel, they remember what they ate. If we can introduce someone to a producer they've never heard of, a native ingredient they've never tasted or a region they now want to visit, then we've done far more than serve a meal, we've shared a piece of Queensland."

 

Matthew describes running one of Australia's busiest kitchens as conducting an orchestra, where every section performs together to deliver thousands of meals with consistency, creativity and precision.

 

Since opening in 1995, BCEC has welcomed more than 21.6 million visitors, hosted more than 26,000 events and earned almost 200 industry awards, cementing its reputation as Australia's most awarded convention centre.

 

Food has become one of the defining memories delegates take home, while innovation, sustainability and strong relationships with Queensland producers continue to shape every menu served. The Centre's commitment to sustainability extends beyond ingredient sourcing and menu design, with initiatives focused on reducing food waste, maximising resource recovery and supporting a more circular approach to catering operations. Complementing these efforts is the Centre's partnership with Emmanuel City Mission, a daytime sanctuary for the homeless and vulnerable in Brisbane with BCEC providing food donations, volunteer support and fundraising initiatives that assist vulnerable members of the local community.

 

As Brisbane continues to attract world-leading conferences across health, science and research, thousands of international delegates will experience Queensland's food story at BCEC before they experience the destination itself. Upcoming international conferences this year include the Environmental Dimensions of Antimicrobial Resistance Conference (EDAR8), International Federation of Head and Neck Oncologic Societies IFHNOS 2026, and the Asia Pacific Paediatric Endocrine Society Scientific Meeting.

 

BCEC General Manager Kym Guesdon says, "Whether we're welcoming global researchers, medical specialists, or our valued local clients, food is often one of the first and most lasting impressions visitors have of Queensland. Seasoned by Queensland allows us to share our state's producers, flavours and hospitality with delegates from around the world."

 

As global attention turns to Brisbane ahead of the 2032 Olympic and Paralympic Games, Seasoned by Queensland is more than a menu. It is Queensland's food story, served to the world, one plate at a time.

 

For media enquiries please contact Kath Rose | 0416 291 493 | [email protected]

Contact details:

Kath Rose | 0416 291 493 | [email protected]