PCOs discover local gastronomic delights in Sydney
A group of professional conference organisers joined InterContinental Sydney’s head chefs on a culinary journey last weekend, uncovering hidden local foodie gems and experiences.
InterContinental Sydney’s executive head chef Tamas Pamer and executive sous chef Julien Pouteau, along with business development director, meetings & events, Janine Pinto, led the itinerary of interactive activities, based around the hotel’s new A taste of seasonal degustation series celebrating Australia’s best local produce.
The two-day experience incorporated elements of the hotel’s InterContinental meetings insider collections program, such as a churning-for-charity Insider Community activity at the Pepe Saya factory, where the group produced and packaged artisan butter with Sydney’s own king of butter, Pierre Issa. The handmade butter was later donated to the hotel’s community partner, OzHarvest and used to create 200 meals for people in need.
Another highlight was an Insider Interaction trip with the chefs to Eveleigh Markets to source fresh ingredients such as lime, mint, mandarin and goats cheese, which were later featured in a degustation dinner previewing the hotel’s latest A taste of menu, A taste of truffles with Lowes Mount Truffiere.
Following dinner in the hotel’s Harbour Room, the group retired with Pepe Saya’s sticky date pudding paired with dessert wine and brandy in the rooftop Club InterContinental lounge overlooking Sydney Harbour.
Other experiences included an Insider Interaction cocktail-making experience mixing mojitos with the lime, mint and mandarin sourced at the markets, a rum tasting of 12 and 15-year-old tipples, an overnight luxury stay and a champagne breakfast.
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