Creative Native Foods lands Voyages Tourism Australia deal

Creative Native Foods has partnered with Voyages Tourism Australia to supply native Australian ingredients for dining experiences at Field of Light at Ayers Rock Resort, placing native produce across the attraction's year-round dinner and buffet menus.

The deal links an Indigenous-owned food business with one of Australia's best-known tourism experiences at Uluru. Field of Light, the large-scale installation by British artist Bruce Munro, has attracted more than 750,000 visitors since opening and is set to remain in place until at least the end of 2029.

Native ingredients now feature across the Field of Light Dinner and Star Pass buffet menus, including Coastal Rosemary Lamb Cutlets, Smoked Kangaroo Blini, Barramundi with Geraldton Wax Coconut Crust, Wattleseed Falafel and Desert Lime Macadamia Cheesecake.

Creative Native Foods has worked with Voyages' culinary team on sourcing ingredients and briefing chefs and front-of-house staff on their provenance and cultural history, including where the ingredients come from, how they have been used historically and their cultural significance.

Menu shift

Many of the ingredients have been sourced through Creative Native Foods' network of farmers and Aboriginal suppliers. Dishes served 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, and Barramundi with Geraldton Wax Coconut Crust, Lemon Aspen Beurre Blanc and Karkalla.

The company also supplies dessert ingredients, including those used in Desert Lime Macadamia Cheesecake with Kakadu Plum Compote. The broader menu reflects a push to bring native produce into a hospitality setting serving domestic and international visitors at scale.

Field of Light spans an area the size of seven football fields and features more than 50,000 solar-powered spheres. Originally planned as a one-year installation, it has become one of the country's most photographed visitor attractions.

"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, Chief Executive Officer, Voyages Tourism Australia.

Supply network

One ingredient highlighted by the partners is coastal rosemary, used in a lamb dish on the menu. The rosemary is wild-harvested by Daniel Newchurch, an Aboriginal farmer from South Australia whose family has a long connection to native farming.

According to the businesses, Newchurch's grandfather established one of Australia's first commercially scaled native farms. After the family farm closed, Creative Native Foods founder Terri-Ann Daniel visited the property and supported its return to production through investment in seedlings and irrigation.

The rosemary used in the dining experience is harvested from wild-growing plants on nearby sacred country. That supply story is part of the information shared with kitchen and service staff as the businesses seek to present the ingredients in their local and cultural context.

Anniversary dinner

The partnership also featured in a one-night gala dinner marking the 10th anniversary of Field of Light. The event combined the Sounds of Silence experience with the light installation and used native ingredients supplied by Creative Native Foods.

Among the dishes served were Coastal Rosemary Lamb Cutlets, with the coastal rosemary set alight tableside so fragrant smoke drifted across the table as plates arrived. Terri-Ann Daniel also briefed front-of-house staff on the story behind each featured ingredient.

For Creative Native Foods, the agreement gives the business a visible place within a year-round tourism operation. For Voyages, it strengthens the native ingredient offering in an experience already closely tied to place, landscape and cultural storytelling.

"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 Terri-Ann Daniel, Founder and Chief Executive Officer, Creative Native Foods.