An array of pink and orange created a tropical themed wonderland at the 2017 Dreamtime breakfast held on 5 December at Southbank in the Courier Mail Piazza for 200 international guests.
Held every two years in a different Australian destination, the Dreamtime program consists of business to business sessions between Australian industry, and international incentive agents. Presented in partnership with the Brisbane Convention Bureau, Dreamtime 2017 took place from 3 to 6 December in Brisbane, Queensland followed by an educational destination visit for international buyers and media.
Wine & Dine’m Catering were engaged by Brisbane Marketing and Tourism Australia to cater the Dreamtime Breakfast, with a brief to create a menu with elements that were quintessentially Queensland: fresh, green, sustainable. Inspired by Bougainvilleas and Poincianas the event was styled in pink and orange, to create a colourful, uplifting representation of the state and all it offers.
To complement the theme, Wine & Dine’m’s Executive Chef Lincoln Hoole designed a custom breakfast menu consisting of an omelette station, frozen yoghurt cart, steamed gyozas, house made granola and fruity refreshments. All ingredients were sourced locally and showcased Queensland’s best seasonal produce. Accompanied by espresso coffee and a selection of house brewed iced tea, the menu certainly impressed attendees and added to what turned out to be a hugely successful event!
MENU
CUSTOM OMELETTE BAR
Finished with choices of Heirloom tomato, potato toasted grains , wooded salmon, smoked ham, warrigal greens, avocado, soft feta, pecorino, citrus salsa, green olive tapenade, and caramelised balsamic
FROZEN YOGHURT CART WITH SECTIONS INCLUDING:
Coconut textures, coconut yoghurt, coconut tapioca pearls, dehydrated young coconut
Mango magic, smashed mango ice, crystalized ginger candy, lime jam
LARGER THAN LIFE 2 METRE HIGH TEA STANDS FILLED WITH:
Meringue puffs, with passionfruit curd
Green apple, elderflower, lemon refresher (v/gf/df)
Native honey granola, roasted pineapple, lime leaf jam (v/gf/df)
Exotic fruits display, mango, melons, bush fruits, flowers, local nuts
BREAKFAST DELIGHTS
Lemon grass chicken, ginger cabbage with pure soy & sesame steamed dumplings
Minted zucchini, sweet corn, chick pea almond fritter with tomato chutney & evoo rocket
Beef chipolatas, Bundaberg rum onion, smokey BBQ Sauce, bun
BEVERAGES
Assortment of local Iced teas – Including Berrylicious, Turkish Apple and Queensland Sunrise
Cold Press Coffee
Espresso Coffee and selection of T2 Tea
Catering: Wine & Dine’m Catering | Photographer: Leah Desborough | Event Styling and Design: Sharon Penny | Florals: Daisy Florists
