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Mice Net : February 2009
case study australian food media awards 2008 NAME: Australian Food Media Awards 2008 TYPE: These biennial awards are one of the most prestigious culinary events in Australia BY: Food Media Club Australia VENUE: The Parkside Ballroom, Sydney Convention and Exhibition Centre PAX: The crème of the Australian culinary scene from chefs and suppliers, food media and restaurant critics, including household names such as Bill Granger, Tony Bilson, Margaret Fulton, Lyndey Milan and Joanna Savill. There were 430 guests in total. NO. ON ORGANISING TEAM: Nine T WHAT YOU DID: Sydney Convention and Exhibition Centre executive chef Detlef Haupt has been a member of the Food Media Club Australia (FMCA) for many years and had made it his personal mission to win this event, which traditionally has been held in a five-star hotel setting. A change to sponsorship arrangements and the awards structure in 2008 created the perfect opportunity for the centre to step in as the awards venue, staging a spectacular gala dinner in its Parkside Ballroom late September. DIFFICULTIES: Detlef was conscious that guests might not be aware of the advances in banquet dining in recent years, so he set out to create a menu that clearly demonstrated the high calibre of food and wine available at the centre. OVERCOMING DIFFICULTIES: Detlef created a menu that was modern, innovative and interesting – challenging any preconceptions guests may have about the limitations of a large venue. In Detlef’s words, the menu featured “food you would eat at the best restaurants – we had some amazing feedback!” Offerings included kaffir-lime cured NT banana prawns on lemongrass skewers and confit of Huon salmon and salmon belly with finger lime and sea grass for canapés, and an entrée of brined veal tongue salad with pistachios with a marron tail and tomato honey vinaigrette. SPECIAL TOUCHES: The centre created a real wow factor with a dessert lounge that enabled guests to network while indulging their sweet tooths. Mouth watering desserts included mango cup cakes, sugar tuile and blueberry compote, and BD Farm quark and marzipan pancakes with caramelised hazelnuts. CLIENT’S COMMENTS: “Cooking for 400 of the most discerning palates in the country - en masse - is a big call but Detlef took it in his expert, professional stride to deliver superb food…right down to the dessert lounge. I had many comments about the excellent quality of the food and precision floor service that adhered to the rigorous 23 awards run-schedule.” -Stewart White, FMCA President 50 mice.net F E B 6 R U A R Y 2 0 0 D 9 U – S M I E C S E A . N E C T Y N O . 2 1 0 5 -