The New Zealand International Convention Centre (NZICC) is sharing a sneak peek of its culinary identity at the hosted buyer lunch on Day One of the tradeshow at AIME 2025 in Melbourne. This event offers a first taste of NZICC’s food offerings, providing an exclusive glimpse into the innovative and sustainable dining experience that will define New Zealand’s premier convention centre. As Asia Pacific’s leading trade event for the meetings and events industry, AIME provides the perfect platform for NZICC to share a preview of its culinary vision ahead of the building's completion later this year.

Executive Chef Robert Cullen oversees NZICC’s culinary operations, bringing with him a career that spans the globe and includes royal appointments. Michelin-trained, Cullen has gained extensive experience from his work across the United Kingdom, Russia, and Southeast Asia. Most recently, he provided his culinary expertise for King Abdullah II at the Royal Hashemite Palace in Jordan.

The Middlehurst lamb, one of the signature dishes on the lunch menu, exemplifies this ethos. “This isn’t just lamb; it’s merino lamb, raised in the rugged beauty of the Awatere Valley,” Cullen shares. “This is how sheep and lamb should be raised—no fences, no stress, just wilderness. Paired with butternut purée and pāua XO, the dish tells a story of our land—a symphony of flavours that takes you on an unforgettable journey.”

A plant-based creation will be available to taste at the show, reflecting NZICC’s innovative spirit. “Take something as humble as celeriac,” Cullen shares. “We charred it, shaved it, seasoned it with a remoulade, and paired it with a smoked tomato ragù and macadamia. It’s simple and elegant but relies on experience, technique, and passion with soul to balance the flavours and textures. This dish pays homage to the farmer who nurtured this vegetable for six months before it was cultivated.”

“It is an honour to represent the efforts of New Zealand’s producers, hunters, and artisans. These unsung heroes work tirelessly through wind, rain, blood, and sweat to deliver the exceptional quality of produce that every New Zealander can be proud of,” says Cullen.

Beyond flavour, NZICC is dedicated to sustainability and supporting local. “Sustainability isn’t just a tagline—it’s a responsibility,” Cullen emphasises. From working towards a zero-waste kitchen, to whole-animal purchasing, and full ingredient traceability, every step reflects NZICC’s commitment to ethical sourcing and environmental care. “It builds trust with our guests and celebrates what New Zealand has to offer.”

“Supporting local means more than simply choosing New Zealand-made products. It’s about building communities, creating a sense of pride, and uplifting the mana of those who work tirelessly to put food on our tables. It’s about the people, the land, and the story behind every bite,” Cullen explains. “Quality, authenticity, and respect for our ingredients guide everything we do.”

In addition to NZICC’s broader showcase, which includes the dishes detailed earlier, Cullen will also cater afternoon tea at the Tourism New Zealand stand during the show. The menu will feature iconic Kiwi canapés, including Southland’s world-famous cheese rolls and the ever-debated lamington—did they originate in New Zealand, or do Aussies have a claim? Attendees can sample a taste for themselves and learn more about the vision for the centre.

As NZICC prepares to open its doors in February 2026, its culinary debut at AIME is a bold statement of intent. By blending unique flavours, sustainability, and cultural celebrations, NZICC invites guests to experience the authentic essence of New Zealand cuisine. This first taste is just the beginning.

AIME 2025 will be held on 10–12 February at the Melbourne Convention and Exhibition Centre (MCEC) in Melbourne, Australia.


The hosted buyers lunch menu includes:

Wild rain, kawakawa cured Orā King salmon, pickled fennel
GF*, DF, contains salmon, contains alcohol
 
Charred celeriac, remoulade, smoked tomato ragu, macadamia.
GF*, DF, Vegan, contains nuts (macadamia)

Braised Middlehurst Lamb, Blackfoot pāua xo, butternut puree, watercress.
contains shellfish (pāua)

GF = Gluten Free DF = Dairy Fee VG = Vegetarian Vegan = Vegan

ENDS

About NZICC:

The New Zealand International Convention Centre (NZICC) is located in the heart of Tāmaki Makaurau Auckland CBD, making it one of the most connected convention centres in the world.

Designed collaboratively alongside event industry experts, the NZICC is a vertically stacked, flexible and modern building, creating a hub of innovation and positive exchange integrated into the fabric of a vibrant city.

Uniquely positioned to make each event a memorable experience, the NZICC will offer:

• A venue that is designed around giving delegates fast and effortless transitions between meetings, exhibition, pre-function, banquet, and performance spaces.

• A glazed facade provides delegates with an inviting and transparent connection to the vibrancy of the city while allowing views of Auckland’s natural beauty, from the Waitākere Ranges to the Waitematā Harbour.

• Close proximity to Auckland’s innovation ecosystem – universities, business headquarters and innovation hubs – allowing event organisers to tap into New Zealand’s leading knowledge centres.

• An integrated atrium and public laneway encourage networking and enhances the delegate experience within a city full of excitement and sophistication, with over 8000 hotel rooms, dining precincts, shopping and entertainment all within 10 minutes walking distance.

• Configurable spaces presenting opportunities for a wide range of events with intimate meeting spaces on all levels, pre-function capacity for 2,700 people, convention capacity for 3,150 and one-off events for 4,000.