A Cultural Dining Experience Inspired by Country and Story
The Cairns Convention Centre has unveiled a First Nations-inspired dining experience, bringing together cultural storytelling, native ingredients and scalable conference dining formats in a way rarely seen in the business events sector.
Set between two UNESCO World Heritage Sites and at the heart of Tropical North Queensland, the Centre is attracting world-class conferences, international headliners and forecast record delegate spend, while pioneering a commitment to First Nations culture that puts it ahead of even its metropolitan counterparts.
Developed in collaboration with Professor Henrietta Marrie AM, a Gimuy Walubara Yidinji Elder and one of Queensland’s most respected cultural leaders, Burii – which means on the fire – is a seven-course degustation which draws on native ingredients and locally inspired dishes including Blue Swimmer Crab, Storm Clam, Yam Celebration, Quail, Mangrove Jack, Kangaroo and Lemon Myrtle & Taro Mousse, with each dish carrying deeper meaning tied to place, family, gathering and fire.
“Burii is groundbreaking because it’s not bush foods on a menu, it’s identity, embedding culture, story and Country into the dining experience itself,” said Prof Henrietta Marrie.
“Every bush food carries its own creation story, its own song, its own dance and its own knowledge system, and that knowledge has been handed down from generation to generation. When we share these foods, we are sharing who we are and our connection to Country,” she said.
Cairns Convention Centre General Manager Janet Hamilton said: “We have an opportunity to introduce visitors to the richness of First Nations culture in a meaningful and authentic way.
On the conference stage, the Centre is competing, and winning, against some of the nation’s biggest convention centres, walking away with a silver award for Australia’s best Business Events Venue at this years’ Australian Tourism Awards.
The Burii launch is the centrepiece of the Centre’s broader Innovate Reconciliation Action Plan, which has been endorsed by Reconciliation Australia and outlines 17 actions and 82 deliverables across relationships, respect, opportunities and governance, spanning cultural awareness training, expanded First Nations employment pathways, Indigenous procurement, bush medicine gardens and First Nations storytelling woven through digital and event content.
“Through authentic storytelling, art, food and experiences, we are allowing our delegates to connect with First Nations cultures,” said Ms Hamilton.
“Burii is not simply a menu. It is a cultural experience grounded in connection to Country,” she added.
The menu was born from time spent on Country, with Executive Chef David Hart learning directly from Professor Marrie and her family – gathering yams, understanding traditional food practices and their cultural significance.
“This menu was built through listening first,” Mr Hart said. “Every dish has a deeper meaning connected to place, family, gathering and fire. We wanted guests to feel that connection throughout the experience.”
Designed for large-scale conferences, Burii can be adapted into a three-course format, a seven-course degustation for more intimate gatherings and a canapé option also available. Native ingredients are sourced through First Nations businesses and Supply Nation-certified suppliers, ensuring the experience creates meaningful economic outcomes for Aboriginal and Torres Strait Islander communities alongside its cultural impact.
Prof Henrietta Marrie added: “Australia has missed a huge opportunity over the years to truly embrace the native foods of this country. It’s a shame we haven’t celebrated them more widely because this is real Australian cuisine. These foods have always been here, right under our noses, and now it’s time for us to proudly bring them to the table.”