The Story Behind Burii
Burii is a First Nations menu inspired by Country, culture and connection, respectfully shared through the stories and knowledge of Gimuy Walubara Yidinji Elder, Professor Henrietta Marrie.
The Cairns Convention Centre is honoured to share this story through the menu and acknowledges the traditions and histories entrusted to us by Professor Marrie and the Gimuy Walubara Yidinji Peoples.
Our Commitment
A commitment to reconciliation guides this experience. The Centre’s Innovate Reconciliation Action Plan recognises, respects and celebrates First Nations cultures and knowledge.
With guidance from Elder and cultural advisor Professor Henrietta Marrie, we are deepening relationships, sharing stories, championing First Nations suppliers, showcasing cuisine, and creating meaningful opportunities.
Introducing Professor Henrietta Marrie
Professor Henrietta Marrie, a Gimuy Walubara Yidinji Elder, has guided our team for more than a year with cultural advice, insight and generosity. Recognised as a Queensland Great and named among the AMW/Westpac 100 Women of Influence, Henrietta’s work spans cultural and natural resource management, heritage law, intellectual and cultural property and philanthropy.
Her wisdom shapes Burii, ensuring each dish honors story, Country and family.
The Meaning of Burii
Here, where rainforest meets reef, one of the world’s oldest living cultures has walked, gathered, eaten, danced and sung for countless generations.
Burii, meaning “on the fire”, captures the heart of this menu: a celebration of family, tradition and deep connection to Country. The fire has always been central for gathering, storytelling, dance, song and food. More than a way to cook, it is a place of warmth, teaching and connection, bringing people together to share a place and a wider community.
Cairns/Gimuy is a place shaped by abundance, with fresh, seasonal ingredients drawn from rich soils, clear waters and the steady rhythms of land and sea, always returning to Burii, the fire at the centre of gathering.
This idea flows throughout the menu, with each course contributing to a journey that reflects the region’s richness through local ingredients and produce. Finger lime, wattle seed and seasonal elements are paired with proteins such as kangaroo and seafood sourced from the Coral Sea, highlighting the diversity of the surrounding environment.
Every ingredient holds a story. Every flavour carries memory. Each response marks a point on this journey across Country, from sea to river, rainforest and plains, all returning to fire.
“Fire was always around us – gathering, laughing, sharing food. We walked the land, knowing where to find what we needed… connecting us to family, tradition, and the richness of Country.”
Professor Henrietta Marrie
Gimuy Walubara Yidinji Elder
Creating Burii Together
From our first conversations overlooking the Trinity Inlet toward Professor Marrie’s home, the team listened as she shared stories of family, Country and knowledge carried through generations. From those moments, the heart of this menu began to take shape.
Guided by Professor Marrie, Executive Chef David Hart and the Centre’s culinary team explored traditional flavours, seasonal knowledge and gathering practices to create a menu true to place and purpose.
There was time on Country, digging yam after yam with Professor Marrie and Tracy Gray; learning about bush foods like Davidson plum, tamarind and beach almonds; and sharing fireside moments that shaped how we cook and serve. Each encounter deepened our understanding of culture, connection and the role of fire, Burii, at the centre of gathering.
Burii can be delivered across key conference dining moments, including three-course dinners for large-scale conferences, a seven-course degustation for more intimate gatherings, and canapé offerings for networking functions.
“Henrietta welcomed us into her stories with great generosity. Her guidance deepened our understanding of Country and culture, and every dish reflects what she shared with us. Creating this menu with her has been a true honour.”
David Hart, Executive Chef
Our First Nations Partnerships and Suppliers
The Burii menu is shaped through meaningful partnerships with First Nations collaborators and trusted Australian suppliers, ensuring authenticity, respect and quality across every element of the experience.
We proudly work with Native Oz Bushfoods and Figjam & Co, both Supply Nation accredited, and local seafood supplier ISP Seafood, supporting Torres Strait Islander fishers, ensuring ingredients are sourced with care.
This collaborative approach continues to evolve, with an ongoing commitment to First Nations businesses and long-term supplier relationships.
