Figure 1. Executive Chef, David Hart and Gimuy Walubara Yidinji Elder, Professor Henrietta Marrie in the Trinity Room at Cairns Convention Centre.

Cairns Convention Centre has introduced Burii, a First Nations–inspired menu designed to bring greater depth and cultural context to conference dining.

The foundation of Buriiwas shaped through a series of conversations and moments of listening on Gimuy Walubara Yidinji Country, where the Centre stands. Developed in collaboration with Professor Henrietta Marrie AM, a Gimuy Walubara Yidinji Elder, the menu is grounded in cultural guidance and time spent learning on Country.

The meaning of Burii, “on the fire”, sits at the heart of the menu. Fire is not simply a method of cooking, but a place of gathering, where stories are shared and knowledge is passed on. This principle flows throughout the menu, with each course unfolding as part of a journey across land, sea and savannah.

Building on this idea, the process involved close collaboration between Professor Marrie and Executive Chef David Hart. Time spent on Country, including digging for yams and walking the land, provided a deeper understanding of seasonal bush foods such as Vurdeken plum, tamarind and beach almonds, along with traditional practices. These experiences have informed how the menu is designed and shared.

Figure 2 Storm Clam

This connection to place extends beyond the plate, with the Centre working with regional and First Nations suppliers. Partnerships with organisations such as Native Oz Bushfoods and Fig Jam & Co., alongside local seafood suppliers supporting Torres Strait Islander fishers, ensure ingredients are sourced with care, alongside an ongoing commitment to First Nations businesses and long-term relationships.

For associations, this approach reflects a shift in how conferences are experienced, with delegates increasingly seeking a stronger sense of place beyond the formal program.

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.

This connection to place extends beyond the plate, with the Centre working with regional and First Nations suppliers. Partnerships with organisations such as Native Oz Bushfoods and Fig Jam & Co., alongside local seafood suppliers supporting Torres Strait Islander fishers, ensure ingredients are sourced with care, alongside an ongoing commitment to First Nations businesses and long-term relationships.

For associations, this approach reflects a shift in how conferences are experienced, with delegates increasingly seeking a stronger sense of place beyond the formal program.

Burii can be delivered across key conference dining moments, including three, four and five-course dinners for large-scale conferences, a seven-course degustation for more intimate gatherings, and canapé offerings for networking function

Figure 3 Taro Mousse

Learn more about Burii: https://www.cairnsconvention.com.au/burii-menu/

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