Last night (26 September) the Melbourne Convention and Exhibition Centre (MCEC) hosted two simultaneous large scale events where almost 3500 guests savoured some of Victoria’s finest produce and wine served by MCEC’s in-house chefs and catering staff.

While a gala ball for 1000 guests was held in the convention centre’s grand banquet room, 2500 international guests enjoyed a sit down dinner in the exhibition centre.

Desserts by the thousands plated up at the MCEC last night.

MCEC’s chief executive Peter King said: “Our spaces are so versatile that within a few days the exhibition centre can transform from a public show like ‘Grand Designs Live’ into an intimate dining space complete with two purpose built kitchens on the floor.

“Service for both events commenced at the same time and each was made up of three courses. Without a hitch we served over 10,000 courses in three hours. What a testament to the skills and experience of our 200 floor staff that worked last night.”

The floor staff at the MCEC ready to serve guests.

MCEC’s in-house kitchen team, headed up by Executive Chef Tony Panetta, were all hands on deck with 20 chefs and over 100 kitchen staff cooking and plating up.

Panetta said, “I work with an incredibly skilled team of chefs and together our focus is creating memorable food and wine experiences, regardless of size and scale, using the freshest local ingredients and our in-house made produce.

“Yesterday evening was a perfect example of this in practice. These events are a celebration of Victoria’s quality produce and giving international visitors, many who are new to Melbourne, a true taste of our regions from their first sip of wine to dessert.”