Called Burii, which translates to ‘on the fire’, the new dining experience has been developed with local Gimuy Walubara Yidinji Elder Professor Henrietta Marrie AM, and features native ingredients including storm clam, blue swimmer crab, mangrove jack, kangaroo, quail, lemon myrtle and taro mousse.
Each of the seven courses is steeped in Indigenous culture, storytelling and connection to Country.
“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 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’s executive chef David Hart spent time on Country with Marrie and her family to participate in and learn about Indigenous food practices while developing the menu.
“This menu was built through listening first,” said Hart.
“Every dish has a deeper meaning connected to place, family, gathering and fire. We wanted guests to feel that connection throughout the experience.”
Burii can be adapted into both a three-course menu and for canapes.
Part of the convention centre’s Innovate Reconciliation Action Plan, ingredients for the Indigenous culinary offering are sourced through First Nations businesses and those certified through Supply Nation, a platform of Indigenous suppliers.
“Australia has missed a huge opportunity over the years to truly embrace the native foods of this country,” said Marrie.
“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.”
Australia’s other major convention centre in northern Australia, Darwin Convention Centre, also offers an Indigenous degustation experience called Seven Seasons, reflecting the seven seasons of the local Larrakia people.
