- Creative Native Foods partners with Voyages Tourism Australia to supply native Australian ingredients for Field of Light dining experiences at Ayers Rock Resort (Uluru)
- Native ingredients now featured across the Field of Light Dinner and Star Pass buffet menus, available to all guests year-round
- Buffet menu highlights include Coastal Rosemary Lamb Cutlets, Smoked Kangaroo Blini, Barramundi with Geraldton Wax Coconut Crust, Wattleseed Falafel and Desert Lime Macadamia Cheesecake
- Creative Native Foods sources ingredients and educates kitchen teams on the cultural and historical significance of native produce
- Wild-harvested coastal rosemary supplied by Daniel Newchurch, whose family farm was revived with support from Creative Native Foods founder Terri-Ann Daniel
Creative Native Foods, an Indigenous-owned native ingredients company, has partnered with Voyages Tourism Australia to supply native Australian ingredients for the Field of Light dining experiences at Ayers Rock Resort, Uluru.
The partnership, announced as Field of Light marks its 10th anniversary, sees native ingredients woven throughout the Field of Light Dinner and Star Pass buffet menus – experiences available to guests year-round under the outback sky
Originally intended to run for just one year when it opened in April 2016, the installation has attracted more than 750,000 visitors over the past decade and has been confirmed to remain at Uluru until at least the end of 2029.
Featuring more than 50,000 solar-powered spheres illuminating an area the size of seven football fields, Field of Light is among Australia’s most photographed experiences.
“Field of Light is now one of the most loved and photographed experiences in Australia. This anniversary is a chance to celebrate the artwork, the landscape and the cultural stories that make this place so special,” said Matt Cameron Smith, CEO, Voyages Tourism Australia.
Flavours of Country: Native Ingredients on the Menu
Many native ingredients on the menu have been sourced through Creative Native’s network of farmers and Aboriginal suppliers.
Working with the culinary team at Voyages, Creative Native Foods helped shape the menus and briefed chefs on the stories, traditions and provenance behind each ingredient.
Dishes available to guests dining under the stars include:
- Smoked Kangaroo Blini with Bush Tomato Relish
- Wattleseed Falafel with Rivermint Labneh
- Compressed Wasabi Melon with Prawn Tail and Finger Lime Aioli
- Barramundi with Geraldton Wax Coconut Crust, Lemon Aspen Beurre Blanc and Karkalla
- Coastal Rosemary Lamb Cutlets with Rivermint Pesto
- Desserts including Desert Lime Macadamia Cheesecake with Kakadu Plum Compote
Creative Native Foods works directly with chefs to build native-inspired menus, advising on where ingredients come from, how they have been used historically, and what they mean culturally.
This work sits alongside the sourcing itself, so kitchens receive not just the produce but the knowledge to go with it.
From the Land: The Story Behind the Rosemary
The coastal rosemary used in the lamb dish is wild-harvested by Daniel Newchurch, a proud Aboriginal farmer from South Australia whose family has a generational connection to the land and its native plants.
Daniel’s grandfather established one of the first commercially scaled native farms in Australia.
After the Newchurch Family Farm was forced to close, Creative Native played an instrumental role in helping Daniel revive it.
Founder and CEO of Creative Native Foods, Terri-Ann Daniel personally visited the farm, investing in seedlings and irrigation to bring the property back into production, with the rosemary harvested from wild-growing plants on sacred country nearby.
An Evening on Country: The 10th Anniversary Gala Dinner
To mark the 10th anniversary, Voyages Tourism Australia hosted a special one-night gala dinner on 30 March, combining the Sounds of Silence experience under the outback sky with the Field of Light installation.
The occasion featured a special menu created with native ingredients supplied by Creative Native Foods, including the Coastal Rosemary Lamb Cutlets – served with the coastal rosemary set alight tableside, sending fragrant smoke across the table as each plate arrived.
Daniel says Every ingredient on this menu tells a story.
“These are flavours that have sustained Aboriginal peoples across this continent for tens of thousands of years, and we are proud to share them with the world in such a remarkable setting,” said Daniel
Terri-Ann also personally briefed front-of-house staff on the story behind each featured ingredient.
Creative Native Foods continues to champion the rich stories and flavours of Australian native ingredients, honouring more than 60,000 years of Indigenous food knowledge while making these ingredients accessible to modern kitchens across homes, restaurants and food service.
Its collaboration aligns with the enduring success of the Field of Light at Uluru—the monumental installation by Bruce Munro that has attracted over 750,000 visitors and will remain on display until at least the end of 2029—further elevating Australia’s cultural and culinary tourism on a global stage.
