Upon their recent reopening, iconic local resort the Daintree Eco-Lodge continues to further embrace Indigenous culture after recently hosting Jarrah Boy brewing company, an All-Australian, Indigenous owned beer that is made with native ingredients sourced from communities across Australia.

It will now be served at the Julamyba Restaurant on the property. This partnership was made in the Eco-Lodge's efforts to provide international and domestic visitors with an enriched experience to give them a feel for Indigenous culture.

As well as this the Eco-lodge currently offers a guided rainforest walk which takes visitors into the Daintree Rainforest and gives them an insight into the history of the area and its significance to the First Nations people. Various art pieces created by Indigenous artist Sheryl Burchill are also on display throughout the property.

Newsport spoke with assistant manager Rob Mateer about the Lodge's current and future contributions towards implementing Indigenous culture into their experience.

“Not only is this the oldest continuous culture in the world, but we are also surrounded by the oldest rainforest in the world. I feel like there is a lot to learn that we can pass on to our guests," Mr Mateer told Newsport.

While visiting, Jarrah Boy founder Dale Vocale worked with the Eco-lodge's chefs to incorporate some more native ingredients into their menu.

Aside from brewing Mr Vocale is passionate about sharing his culture and is currently travelling to learn more about Indigenous culture in areas that he may not be familiar with and hopes to pass this knowledge onto others. 

“Our chefs and I are also looking to incorporate more bush tucker style ingredients into our food and beverages, with the guidance of someone like Dale we’ve already been successful in adding some of these things into our food,” Mr Mateer told Newsport on the topic.

Mr Mateer mentioned that visits like this are of great importance to the Eco-lodge as not only can it help them improve their experience but also allow staff to be involved and learn along the way. He hopes that this is just the beginning and that many more will follow.