The Queensland Government has named a world-renowned Queensland chef the state’s second #eatqld Champion.
Minister for Agricultural Industry Development and Fisheries Mark Furner said the Brisbane Convention & Exhibition Centre’s (BCEC) Executive Chef David Pugh had been chosen for his passionate support of Queensland produce.
“David’s stellar career includes working with some of the world’s finest chefs in New Zealand, the United Kingdom and Australia and he is widely regarded as one of the architects of Brisbane’s fine dining scene,” Mr Furner said.
“As a former Queensland Ambassador Chef, David spent many years championing Queensland produce and producers.
“During that time, David developed a strong rapport with suppliers and has an intimate knowledge of their produce and the issues they face in getting their produce to market.
“I congratulate David whose impeccable culinary pedigree makes him the perfect choice as our second #eatqld Champion, after Bowen horticulturalist Carl Walker was recognised in June 2019, to promote Queensland’s world of flavour from the state of delicious.”
Mr Furner announced the latest #eatqld champion at the third international TropAg conference being held at the Brisbane Convention and Exhibition Centre.
#eatqld Champion David Pugh said being awarded the #eatqld Champion was a privilege and welcome recognition of the BCEC’s focus on local produce.
“I’ve worked in kitchens all over the world throughout my career, but nothing compares to Queensland produce,” Mr Pugh said.
“Queensland is the food bowl of Australia, and I’ve always been proud to showcase it in my menus.
“Right now many of our primary producers are doing it tough; years of drought have been compounded by flooding rains and now devastating bushfires, so every single Queensland venue needs to support our Queensland producers and buy local.
“I applaud the Queensland Government on its #eatqld campaign and look forward to continuing to support Queensland producers and educating our clients through this great initiative,”
Mr Furner said the BCEC had a proud heritage of sourcing and providing the very best of available and accessible local seasonal produce.
“BCEC’s entire food philosophy is built around the culture and practices of sourcing and showcasing Queensland seasonal produce to customers and guests,” Mr Furner said.
“The centre sources 80 per cent of its produce from Queensland including 100 per cent of its chicken, 90 percent of its beef and 80 per cent of its vegetables.
“BCEC sources produce from the Far North of Queensland, west to Chinchilla, east to the Fraser Coast and south to the New South Wales border.”
Mr Furner said the Queensland Government’s #eatqld campaign encouraged the community to eat local, stay healthy and support jobs in the state’s agricultural sector.
“Our produce is second to none. We are urging everybody to explore Queensland-grown food and when you do we ask that you take a photograph and share it online using the hashtag #eatqld,” Mr Furner said.
“By eating Queensland-produced meat, seafood, fruit, nuts and veggies you support everybody that brings that food to your table.”
