COMMON GROUND, AN EVENT CELEBRATING OUR COMMITMENT TO SUSTAINABILITY

Sara Flaksbard

Event Overview

To mark AV1's 10 year milestone as a certified B Corporation, six industry leading partners united to deliver Common Ground, a flagship occasion celebrating shared values, seamless collaboration, and an unwavering commitment to sustainability.

Innovation defined the atmosphere from the outset. An inventive circular seating layout placed speakers directly among guests, fostering genuine engagement and warm conversation. Throughout the evening, industry leaders shared actionable insights on how their organisations contributed to reducing the event's footprint, delivering concrete takeaways for 70 VIP guests.

As a trusted catering partner, Laissez-faire Catering designed a bespoke culinary experience that transformed these sustainable principles into an evocative dining reality. Through thoughtful menu development, local sourcing, and flawless execution, the team demonstrated how collaborative expertise elevates professional hospitality.

Culinary Excellence & Sustainable Sourcing

Sustainability was embedded into the guest experience from the invitation stage, offering attendees full dietary flexibility with dedicated plant-based preferences ahead of arrival.

Laissez-faire Catering curated a seasonal menu highlighting premium NSW producers, sourcing fresh vegetables directly from Sydney Basin and Hawkesbury River growers.

The menu opened with smoky flamed cauliflower accompanied by pickled eschalot, radish, flamed leek, and avocado spring green oil. Responsibly sourced protein selections included lamb from Flinders + Co, a certified carbon neutral producer, and Murray cod from Aquna Sustainable Murray Cod, recognised for industry-leading aquaculture practices.

The plant based main course featured charred eggplant steak served over a silky cauliflower purée with broccolini and a rich vegetable reduction. Dessert delivered a striking, sensory highlight: an Earth Sphere combining white chocolate mousse, a raspberry heart, vanilla infused cream sponge, and delicate copper dust.

The dining experience was complemented by a thoughtfully curated beverage list showcasing premium Australian wines, including selections from Indigenous owned Mt Yengo Wines.

Impact & Industry Partnership

Common Ground illustrated the strategic power of genuine collaboration. By aligning six specialist event suppliers around a unified commitment, sustainability was integrated seamlessly across every touchpoint, from creative styling and event production to bespoke catering, wine selection, and guest engagement.

The result was a cohesive, high impact occasion for 70 VIP stakeholders, proving that shared values and high calibre execution can deliver sophisticated, memorable corporate events without compromising environmental responsibility.

Guests departed with practical takeaways (and a jar of honey harvested from the Royal Botanic Gardens hives), reinforcing Laissez-faire's legacy of delivering meaningful, elevated hospitality through dedicated partnership.

THE MENU

PLANT BASED MENU
Served with sourdough bread, olive oil

CANAPES
Blini with creamy avocado, fried radish & chive
Pea, coconut, Vietnamese mint, panna cotta, mustard cress, puffed rice & pita

ENTREE
- Smoky flamed cauliflower, pickled eschalot, radish, flamed leek, avocado spring green oil

MAIN- YOUR CHOICE
- Charred eggplant steak served over silky cauliflower purée, paired with roasted baby potatoes, broccolini, crispy lotus root, microgreens, and a rich vegetable reduction
- Murray Cod, Paris mash, green beans, saffron velouté, grilled samphire
- Margra lamb rump, whipped ricotta, spring peas, zucchini, baby mint, Pukara estate extra virgin olive oil

DESSERT
- Earth Sphere, white chocolate mousse, raspberry heart, vanilla infused cream sponge, copper dust