Conference Menu
Standard Food Station: Caters to attendees without special dietary requirements and those who indicated they are vegetarians (V) or require halal food during registration.
Dietary Food Station: Caters to attendees who indicated specific dietary requirements such as gluten-free(G), dairy-free(D), vegan(VG), or other allergies during registration.
Please refer to the refreshment level on your name tag.
Standard Food Station
OGGB Level 0 Foyer: Two Stations
OGGB Level 1 Foyer: Two Stations
BARISTA COFFEE (7:30AM – 1:30PM)
MORNING TEA (10:30AM – 11:00AM)
Handmade chicken sage sausage rolls (with spiced tomato sauce)
Kale Frittata (with paprika, chickpea, capsicum, mozzarella) (V, G)
Custard Slice
Seasonal fruit skewer (V)
LUNCH (12:00PM – 1:00PM)
Proteins:
Black garlic chicken ballentine (with sage caramelised onion stuffing, pan sauce) (G/D)
Cauliflower tofu yellow curry (with citrus, capsicum, peas, mung beans) (V)
Salads:
Fennel roasted kumara, buckwheat, baby peas, tomato, mesculin (with Italian dressing) (G/VG)
Spanish onion, marinated feta, kalamata olives, cucumber, iceberg (with mustard vinegarette) (G/V)
Sides:
Roasted baby red potatoes (with roasted peppers, Italian parsley) (G/VG)
Steamed rice (G/V)
Dessert:
Steamed bread & butter pudding, Kawakawa custard (VG)
AFTERNOON TEA (2:00PM – 2:20PM)
Pandan cake
Seasonal Fruit Skewers (V)
SOCIAL FUNCTION (4:30PM – 6:00PM)
CHICKEN PLATTER
Hoisin chicken wings, Korean popcorn chicken, mini tandoori
chicken kebabs, char siu chicken, chilli spiced chicken,
smoked paprika salted tortilla, jalapeños, mayonnaise, sweet chilli
CHARCUTERIE PLATTER
Chorizo, salami, champagne ham, cracked pepper pate,
brie, tasty, roma tomato, wild rocket, bocconcini, olives,
pickled onions, grapes, dips, selection of breads
FITNESS PLATTER
Vietnamese BBQ jackfruit rice paper rolls, Tandoori eggplant
courgette skewer, Cherry tomato skewer, marinated tofu
compressed cucumber, egg free mayonnaise, sweet sour (G/VG)
CHEESE PLATTER
A selection of New Zealand cheeses, table grapes, nuts,
olives, fruit paste, rice crackers, freshly baked baguette
DIETARY Food Station
Level 0: One station with Dietary sign
MORNING TEA (10:30AM – 11:00AM)
Corn bread (with guacamole, tomato and red onion salsa, coriander) (G, VG)
Chocolate maple coconut bar (G/VG)
Seasonal Fruit Skewers (V)
LUNCH (12:00PM – 1:00PM)
Proteins:
Black garlic chicken ballentine (with sage caramelised onion stuffing, pan sauce) (G/D)
Roma stuffed portabella mushrooms (with tomato sofrito, baby spinach) (G/VG)
Salads:
Fennel roasted kumara, buckwheat, baby peas, tomato, mesculin (with Italian dressing) (G/VG)
Spanish onion, marinated feta, kalamata olives, cucumber, iceberg (with mustard vinegarette) (G/V)
Sides:
Roasted baby red potatoes (with roasted peppers, Italian parsley) (G/VG)
Steamed rice (G/V)
Dessert:
Steamed bread & butter pudding, Kawakawa custard (VG)
AFTERNOON TEA (2:00PM – 2:20PM)
Snickers Slice (G, VG, Contains nuts)
Seasonal Fruit Skewers (V)
Countdown to ASPIRE 2024 (3 July, 2024）
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For any queries, contact Event Services.
Email: aspireconference@auckland.ac.nz
