International Media Marketplace (IMM) 2014 second day

Appointment session

Today I had some wonderful appointments with people passionate about there tourism roles. I was fortunate to meet with Julie from Yarra Ranges Marketing, Sharon from Tamboi Queen Port Stephens, Kath from Bendigo Tourism, Dana from Twelve Apostles Walk, Many from Cicarda Lodge Mossman Gorge, Lylie from Spicer’s Retreats, Vicki from Lady Elliot Island Eco Resort, Andrea from Inland NSW Tourism, Jodi from Kingfisher Bay Resort, Danielle from Tourism Fraser Coast, Dani from Cruise Whitsundays, Tracey from Gwinganna Lifestyle Retreat, Sharada from Silky Oaks Lodge Gold Coast, Tracy from Melbourne Star Observation Wheel, Lisa from the Victoria Racing Club and Virginia from Tjapukal Aboriginal Park. I look forward to publishing articles in my Magazine about their tourism products.

Lunch

It was a feast of dining on locally sourced food today. Lunch was in a marquee on the lawns of the Grand Chancellor. This was to launch the new Restaurant Australia  promotion by Tourism Australia. Entree was a tropical tasting share platter yellow fin tuna tartare; Char sui pork belly with Davidson plum jam; Seared scallop with cauliflower puree; Spanner crab and avocado-taro chip; and Salt and pepper tropical lobster. My main was Rocky Creek tenderloin with vanilla bean and wattle seed glaze, caramelized red onion, Shitake mushroom risotto and smoked cherry tomato. The other option was Barramundi steamed in banana leaf with ginger and shallots, lemon grass beurre blanc and green vegetables. All delicious food washed down with local wine.

After the appointments had concluded it was off to the Pullmans Palm Cove Sea Temple Resort for a Poolside Reception. The menu was designed by John Crank, the Executive Chef at the resort. Entertainment was provided by motor-x riders, singers, and light projections as we gathered around the resorts pools.

Dinner consisted of a locally sourced produce. The Canape selection brought around by waiters consisted of Herb damper with lemon myrtle butter and bush tomato chutney; Reef fish nummus, Tableland avocado and spanner crab roulade; Georgie-porgie pork belly shots; Goats cheese and sun-dried tomato arancini.

Lunch entree

Then it was the main course served from several cooking stations they had set up around the pools. Volcanic Atherton Tableland beef skewers with celenac remoulade, Local tiger prawns cooked on the BBQ and tossed in garlic and herb butter; Chicken tenders with Cairns highland herbs with Mareeba mango and chilli salsa; Fleshly shuched oysters with fresh citrus fruits; and Sushi station buffer.

Dessert consisted of a Selection of local cheese, crackers, dried fruits and nuts and a Sorbet bar with flavours including dragon fruit, lemonade fruit and mango.

The second day of IMM 2014 was a busy day of meeting dedicated tourism professionals and dining on the abundant local produce.