MARK Olive grew up with a rare insight into native Australian food.
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During the holidays four times a year he’d visit family on Cabbage Tree Island, where lemon myrtle and wattleseed grew like weeds.
“We’d put them into fried scones and Johnny Cakes,” he said.
“I was introduced to it at a really young age.
“But it’s only in the last five to 10 years that native herbs and spices have come onto the market and been available commercially.”
Olive was the first indigenous chef to complete his apprenticeship in the Illawarra region in the late 1970s.
After 15 years in Wollongong, Olive moved to Sydney to go to film school and opened only the second Aboriginal-inspired restaurant in the capital.
Later he moved to Melbourne to further his film studies and wrote the cookery series Outback Cafe, which reached 120 countries.
“I’ve been able to travel around the world and talk about native foods and nutrition,” he said.
“It gave other countries an idea of how unique native Australian food is.”
After almost 20 years in Melbourne, Olive had returned to Wollongong to be closer to his father.
He lost his mother and an aunt to kidney disease, which has plagued the females in his family.
Olive, who most recently appeared as a judge on The Chefs’ Line on SBS, conducted a masterclass with Wodonga TAFE students on Tuesday.
What's your favourite dish?
That’s difficult but I lean towards savoury food.
What are the staples in your pantry?
Lemon myrtle, roasted wattleseed, saltbush and native pepper.
What's the biggest product discovery?
I discovered a lot of native food as a child but during my apprenticeship I discovered the different types of cooking like nouvelle cuisine. I grew up on meat and three veg!
What is your most unforgettable meal and where?
Cooking with indigenous communities overseas. Here the indigenous communities can take a dugong or turtle but in Canada they can take a bear. I tasted bear and beaver prepared by them.
What's your secret vice?
Promite and cottage cheese on toast. Chocolate and I love a good kebab!
What's your favourite cooking utensil?
Tongs
What did you have for dinner last night?
Thai; I love Thai food.
What are you drinking?
Pinot grigio; it has great flavour profiles to enjoy with meat dishes or before a meal with snacks.
Details:
Black Olive Catering
Website: blackolive.net.au
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