Dine Divine


By El Kwang on 06/12/2017


The success of Tourism Australia’s Restaurant Australia campaign sealed in the local produce movement and it has become the common culinary vocabulary across Australia. Dreamtime 2017 showed how to deliver dining experiences that are second to none.

Urbane - Queensland’s only three-hat restaurant by acclaimed chef Alejandro Cancino created a four-course vegan degustation from locally sourced produce. The restaurant is perfect for hosting an intimate dining experience for smaller top achievers incentive groups.

Argentine-born Cancino who has lived in different parts of the world chose to settle in Brisbane with his family because of the people of Brisbane – their relaxed, approachable and friendly attitudes. “Brisbane is perfect – you can find anything and everything in terms of food, culture and experiences, yet it’s so close to the most beautiful beaches and amazing landscapes in the Hinterland. Plus, the weather is perfect all year round,” said Cancino.

Dishes like Fresh Macadamia, Baba Ganoush, Cauliflower Cous Cous and Pumpkin, Black Olive, Sage, and Croutons can be perfectly match with Australian wines.

Queensland Art Gallery – this unique venue gives life to event strategists’ creativity and imagination. The gallery hosted the farewell dinner of Dreamtime 2017 for some 260 guests who were dressed to impress.

Pre-dinner drinks were served amongst the latest exhibitions – giving conversations a cultural dimension. Hosts mingled around, showing seating plans on an iPad whilst managing any enquiries.

The dining area set the tone of the evening. Long tables fully covered with mirrors and strips of UV lights which illuminated the bright green beverage menus were set up amongst art exhibitions. The event designer utilised lighting and wall projections of digital artwork to activate the event theme – futuristic Brisbane.

The highlight was showcasing Australian singing sensation, Katie Noonan, who serenaded the audience from the middle of a floating art installation situated in the heart of the dining area.

A UV torchlight revealed items on the “invisible” menu curated by the QAGOMA (Queensland Art Gallery and | Gallery of Modern Art) catering team. Diners enjoyed dishes like Harvey Bay Scallops with Potato Gnocchi and Kilcoy Beef Eye Fillet and finished the evening with an artistic dessert – Wattle Custard, Daintree Chocolate and Vanilla Curd.



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