Cairns Convention Centre has launched a First Nations-inspired dining experience which brings cultural storytelling, native ingredients and conference dining together in troopical North Queensland.
The dining experience, called Burii, means "on the fire" and was developed with Gimuy Walubara Yidinji Elder, Professor Henrietta Marrie.
The seven-course degustation draws on native ingredients and locally inspired dishes including Blue Swimmer Crab, Storm Clam, Yam Celebration, Quail, Mangrove Jack, Kangaroo and Lemon Myrtle and Taro Mousse.
Each dish carries meaning tied to place, family, gathering and fire.
Professor Marrie said the menu placed culture at the centre of the dining experience.
"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," Professor Marrie said.
"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."
The menu was developed after Executive Chef David Hart spent time on Country learning from Professor Marrie and her family.
That process included gathering yams and learning about traditional food practices and their cultural significance.
Mr Hart said the experience was shaped through listening and cultural guidance.
"This menu was built through listening first," he said.
"Every dish has a deeper meaning connected to place, family, gathering and fire.
"We wanted guests to feel that connection throughout the experience."
Cairns Convention Centre said Burii had been designed for large-scale conferences and could be adapted into three, four and five-course formats, with a canapé option also available.
Native ingredients are sourced through First Nations businesses and Supply Nation-certified suppliers, creating economic outcomes for Aboriginal and Torres Strait Islander communities.
Professor Marrie said Australia had not fully embraced native foods.
"Australia has missed a huge opportunity over the years to truly embrace the native foods of this country," Professor Marrie said.
"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."
Cairns Convention Centre General Manager, Janet Hamilton, said the Centre had a chance to introduce visitors to First Nations culture in a meaningful way.
"We have an opportunity to introduce visitors to the richness of First Nations culture in a meaningful and authentic way," Ms Hamilton said.
"Through authentic storytelling, art, food and experiences, we are allowing our delegates to connect with First Nations cultures.
"Burii is not simply a menu. It is a cultural experience grounded in connection to Country."
The launch follows the Centre's $176 million expansion, completed in October 2023, which added 10,500 square metres of event space and allowed simultaneous conferences, concerts and sporting events.
The Centre recently won silver for Australia's best Business Events Venue at this year's Australian Tourism Awards.
Burii is part of the Centre's Innovate Reconciliation Action Plan, endorsed by Reconciliation Australia.
The plan includes 17 actions and 82 deliverables across relationships, respect, opportunities and governance, including cultural awareness training, First Nations employment pathways, Indigenous procurement, bush medicine gardens and First Nations storytelling across digital and event content.
