CHEFS at two of the country’s major convention and exhibition centres have demonstrated their culinary skills, scooping gongs in recent weeks.
Melbourne Convention and Exhibition Centre’s pastry chefs collected nine medals at the Australian Food Awards – Victoria, for their sorbets and ice creams, including four gold, four silver and a bronze.
The venue’s coconut, passionfruit and vanilla sorbet was named “Best in Class”. Meanwhile, Brisbane Convention and Exhibition Centre Sous Chef Matthew Lee has been named Queensland Chef of the Year for 2019, and will go on to compete for the Australian Professional Chef of the Year title in May.
Lee wowed judges with his starter of seared Hervey Bay scallops and Moreton Bay bugs with a citrus salad.