In March, the Adelaide Convention Centre once again played host to the Destination South Australia (DSA) Business Exchange event.

The Centre took the opportunity to showcase a new concept in catering, based on the Hawaiian tradition of Poké (pronounced poh-kay), a type of salad bowl usually featuring raw fish. This trendy new cuisine has been taking the Australian foodie scene by storm, most recently featuring at the Royal Croquet Club as part of the Adelaide Fringe Festival.

Notable for its focus on fresh and raw ingredients, Adelaide Convention Centre’s Executive Chef Gavin Robertson was inspired by the traditional Poké bowl to create a self-serve, buffet-style lunch menu for hungry guests at the DSA Business Exchange. The menu was composed of high-quality locally-sourced ingredients, a central element of the Convention Centre’s Soils and Seasons food philosophy, including Port Lincoln tuna, Coffin Bay baby octopus and Spencer Gulf prawns.

The annual Destination South Australia event, run by the Adelaide Convention Bureau, presents the best experiences, products and services available in South Australia to conference, convention, event and incentive organisers from across Australia and the Asia Pacific.

Full of nutritious ingredients and packed with protein, Poké bowls were the perfect option for delegates and exhibitors to maintain energy levels during a jam-packed day of learning and networking.

For more information on Adelaide Convention Centre’s food philosophy, visit: