Adelaide Convention CentreA pioneer from the start, the Adelaide Convention Centre (ACC) recently unveiled its latest innovation in the form of a fresh new menu, Honest Goodness. Developed in collaboration with leading nutritional experts from the South Australian Health and Medical Research Institute (SAHMRI), the University of Adelaide, and CSIRO, Health and Biosecurity, the new menu is transforming the convention centre culinary experience with its emphasis on minimal intervention foods and conscious reduction of processed elements.

“We’re proud to unveil Honest Goodness as our latest innovation and to help bring the public nutrition message to the forefront; innovation has been core to the Adelaide Convention Centre experience from the very beginning,” says Simon Burgess, General Manager, Adelaide Convention Centre.

“Honest Goodness is best described as ‘feel good, whole food, made fresh’, and all about enriching the client experience here in Adelaide,” adds Burgess. “Food and beverage is such an integral part of conferencing; we ultimately want clients to come to Adelaide and enjoy the food we produce.”

Adeliade 3Designed with good nutrition in mind, Honest Goodness was created by the ACC’s Executive Chef Gavin Robertson in consultation with Professor Gary Wittert of SAHMRI / University of Adelaide, and Pennie Taylor of CSIRO’s Health and Biosecurity unit. Brimming with nutrient-dense, whole foods sourced from local environments, ingredients are prepared, in-house, by the ACC’s chefs to make restaurant-quality dishes that are vibrant in colour and bursting with flavour. And for conference organisers, the best part is that the pricing remains competitive and inline with the market, ensuring they can treat their delegates to fresh, wholesome and creative food without incurring additional expense.

“Our team enthusiastically embraced the challenge of creating Honest Goodness as public nutrition is important to all of us,” comments Chef Gavin, who heads up the ACC’s team of 75 kitchen staff. “We listened to our clients, handpicked the best of regional produce, and engaged with local artisan producers to develop a menu that is not only distinctly South Australian, but full of flavour. The emphasis is very much on ‘house-made’ and replacing processed elements with whole, fresh ingredients.”

TAdealaide 2o deliver on this commitment, Chef Gavin and his team reduced salts by replacing them with rubs and spices and swapped out sugar-laden drinks for house-made ice teas and fruit-infused waters. The menu also has a strong focus on ‘preservative free’. Instead of using ingredients featuring nitrates, synthetic food preservatives or other additives, Honest Goodness uses natural rubs and house-made marinades to enhance flavour. In addition, cured and processed meats, which are traditionally high in nitrates, have been exchanged for in-house smoked and roasted meats.

Beyond its focus on minimal intervention foods, other standout features of the Adelaide Convention Centre’s new menu include:

• Sensible Fats: Processed and manufactured fats and related substitutes have been replaced with natural animal and plant-based fats to create more balanced dishes, free from preservatives.

Adelaide 4Low sugar and sodium: Honest Goodness focuses on the conscious reduction of refined white sugars, salts and processed sauces and dressings. As an example, ingredients with traditionally high sugar volume have been replaced with house-made chutneys, sauces and dressings with lower sugar levels.

A Taste of South Australia: Honest Goodness reflects the ACC’s ongoing commitment to sourcing food from local, sustainable environments. 97 percent of produce used by the venue is sourced from South Australia.

House-made: The ACC’s in-house chefs are actively involved in preparing all dishes served at the Centre. Chef Gavin has worked closely with artisan producers – from cheesemakers to bakers, butchers and fishermen – to ensure any outsourced ingredients have been prepared in keeping with the Centre’s Honest Goodness

View the ACCAdelaide’s complete Honest Goodness philosophy and menu here

The Adelaide Convention Centre is a PCO Association business partner

Daydream Island reveals new look and official opening date

Daydream IslandAustralia’s most loved island resort, Daydream Island will officially soft launch on 10th April, 2019 and has today revealed the brand’s new look ahead of its highly anticipated reopening. After an extensive two-year redevelopment, the new brand signals the revitalised premium offering guests will experience; from the relaxed dining concepts and vibrant bars to the modern rooms and suites with waterfront views.

The new brand identity has been designed in conjunction with global brand agency Interbrand after extensive research into the Island’s past, its people and the vision for the future, calling on the Resort’s loyal Facebook community to help share their memories adding colour and depth to the new brand story.

The renewed logo incorporates two of the Island’s most iconic residents, the beloved mermaids and the Island’s very own Living Reef residents – the stingrays.

The new look and feel for the brand has focused on epic, intimate and immersive photography inspiring guests to imagine their first steps onto the Island, instantly relaxing into their dream holiday. Custom abstract illustrations inspired by the landscapes, flora and fauna surrounding Daydream Island will also become synonymous with the brand, creating the ultimate interpretation of getting lost in the moment.

Director of Sales and Marketing, Jayson Heron said the rebrand was an important step for the Island’s transformation to a premium holiday destination. “The Island has undergone a huge journey from the devastation caused in 2017 by Cyclone Debbie and we wanted the new brand to signal the evolution of the Island. The new brand gives a nod the Island’s heritage whilst also looking to the future.”

Daydream Island recently announced the appointment of Bradley Martin as Executive Chef and Adrian Tyler as Food and Beverage Manager. The pair will lead the three unique restaurants; Graze Interactive Dining, Infinity and Inkstone Kitchen and Bar and three bars; Barefoot Bar, Tonic and Silica.

The island will offer a revitalised pool landscape allowing guests to swim and enjoy unparalleled views across the Whitsunday’s Great Barrier Reef. The swimming hub will be complemented by a poolside bar inclusive of a new burger concept.

Daydream Island is currently taking bookings from 10th April, 2019 onwards, to book please contact the reservations team at reservations@daydreamisland.com or visit daydreamisland.com.

Daydream Island is a PCO Association business partner
For more information on the PCO Association business partner program click here


Holmesglen students to get work experience at PCOA18 conference

Student volunteers at the PCOA Conference in 2017 were from Martin College and Griffith University

Student volunteers at the PCOA Conference in 2017 were from Martin College and Griffith University

For a third year running the PCO Association is supporting the efforts of students studying events to develop their practical skills at the annual PCOA Conference.

This year capable students from Holmesglen Institute have embraced the opportunity to work for three days at the 11th Annual PCOA Conference and Exhibition, to be held at the Melbourne Convention and Exhibition Centre, from 9 – 11 December 2018.

PCO Association president, Barry Neame said, “All the volunteers will have the opportunity to achieve a certificate for their achievements as Program/Speaker Assistants, Registration Desk Assistants, Ushers and Exhibition Assistants.

“Overall, we are responsible for sharing our knowledge and providing volunteering opportunities to this wonderful up and coming generation of enthusiastic event managers,” he added.

For further information on the PCOA18 conference click here