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Speaker 1: Jum mission with Jones and Amanda. I'm going to ask

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Speaker 1: you this. What to Oprah, Leonardo DiCaprio and Natalie Portman

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Speaker 1: have in common. They've all sampled Mark Olive, they have

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Speaker 1: Mark Olive has cooked for all of them. Here is

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Speaker 1: Australia's most celebrated indigenous indigenous chef. He's got a successful business,

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Speaker 1: he's got a cookbook, he had a series called Outback Cafe.

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Speaker 1: He's going to be doing some online cooking classes. I

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Speaker 1: had the pleasure of working with him recently through the

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Speaker 1: living room and I thought, any chance to talk to

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Speaker 1: this man is a great thing.

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Speaker 2: Mark. Hello, Amanda, how are you.

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Speaker 1: I'm very well. Thank you. In the fridge here at work.

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Speaker 1: I've still got that delicious thing that you made on

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Speaker 1: the night I saw you. That was made with bush plums.

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Speaker 2: I think, oh yet the elor plum. That's right, Yeah,

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Speaker 2: definitely you.

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Speaker 3: Had some of Mark's plum.

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Speaker 2: Amanda.

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Speaker 1: Look, I haven't so far, but I was very interested

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Speaker 1: on that night because all the stuff you can get

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Speaker 1: it anywhere. It's not like you. You know, this stuff

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Speaker 1: can grow on the side of the road even.

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Speaker 2: Yeah, some of it does too, and it's just there

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Speaker 2: to be utilized and we just don't see it half

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Speaker 2: the time, and that's the problem, you know. But it's

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Speaker 2: great that, you know, you gave me that opportunity a

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Speaker 2: Manda to showcase that on there, because you know the

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Speaker 2: feedback that comes back from when people experience the food.

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Speaker 2: And I think it was just like yourself, you were

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Speaker 2: so surprised, but not only that, enjoyably surprised.

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Speaker 1: I think absolutely, well, why is it that your products

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Speaker 1: and your show and all this stuff has made a

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Speaker 1: really big inroads in Europe and the States and places

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Speaker 1: like that where they are fascinated by this, but not

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Speaker 1: so much in Australia. We don't think to include this

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Speaker 1: in our food, these indigenous ingredients.

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Speaker 2: Yeah, it is a bit of a quandary. I've been

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Speaker 2: doing this for what I have a sety odd views

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Speaker 2: now and coming from the Elawarra coast, did a lot

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Speaker 2: of foraging down here in the late seventies eighties, and

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Speaker 2: things like the warrigal greens and the lovely lemon myrtle.

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Speaker 2: I overseee people see this as you know, Australian native tucker,

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Speaker 2: you know, and this is what should be our native cuisine.

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Speaker 2: But people overseas they've got that palette for something different.

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Speaker 2: They want to experience other flavors and this is so unique,

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Speaker 2: and it's just a pity our own country hasn't caught

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Speaker 2: up with the rest of the world that are just

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Speaker 2: chomping at the bit to try something new because it

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Speaker 2: is new food for them.

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Speaker 3: I like that lemon myrtle. That's good.

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Speaker 2: Oh it's great, isn't it? That real lemony flavor. And

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Speaker 2: it's a lovely, lovely leaf from a tree great up

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Speaker 2: around the northern rivers of New South Wales. It's a

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Speaker 2: back housier tree that's where it originated from. So up

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Speaker 2: there you've got the lemon myrtle, you've got the aniseed myrtle,

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Speaker 2: and also there's a cinnamon myrtle which is really nice

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Speaker 2: that I put in an ice cream which gives it

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Speaker 2: a nice pop. But you find it around Byron, you

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Speaker 2: know balan nimba and cool and gadder, and I'm sure

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Speaker 2: the hippies trying to smoke that too.

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Speaker 1: But this is this is the stuff that you say.

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Speaker 1: You put it in with it, roast chook, just make

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Speaker 1: it your everyday.

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Speaker 2: Food exactly, just a little bit of lemon myrtle in

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Speaker 2: there gives it that little bit of a lemone pop.

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Speaker 2: And it's a nice soft lemon. That's a good thing

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Speaker 2: about lemon, myrtle. It's not that harsh bit of citrusy

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Speaker 2: by chiget. It's a nice soft lemon with that aromatic

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Speaker 2: flavor of lemon.

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Speaker 4: You probably smell it, yeah, when a man is grinding

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Speaker 4: up a herbs, you can always smell that.

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Speaker 3: With kangaroo, I've cooked it a few times.

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Speaker 4: You know, you get it from the little woolies thing,

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Speaker 4: but I always make it up because you know, how

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Speaker 4: long do you cook it for?

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Speaker 2: Well? Look, the best way to cook kangaroo. The best

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Speaker 2: part of the kangaroo, or find is the tail filet.

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Speaker 2: So it's the bit that just it's above the tail.

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Speaker 2: You've got the loin filet, which is quite good, and

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Speaker 2: the rump's always good anyway, but the best part is

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Speaker 2: the tail. Fill it. Rush it down with a little

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Speaker 2: bit of oil, paddle of the moisture off at first,

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Speaker 2: because it's a very lean meat. A little bit of

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Speaker 2: olive oil, a little bit of Macedamian l oil that

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Speaker 2: will sap that flavor U And then I make a

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Speaker 2: mix a dook and mix and put that aside right

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Speaker 2: on a very hot riddle. No more than a minute

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Speaker 2: on each side, because you're looking at it about one

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Speaker 2: hundred grand spreach fill it very quick on either side

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Speaker 2: on a rat with a little bit of water underneath,

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Speaker 2: into a preheated ove one hundred and eighty degrees, no

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Speaker 2: more than eight minutes. Take it out, Let it relax,

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Speaker 2: give it a benson, a lie down, and it'll be fine.

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Speaker 2: It'll have that lovely pinch year through it and it'll

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Speaker 2: it'll be nice and moist.

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Speaker 4: So I always found a destoryed in our country. We

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Speaker 4: can eat our coat of arms, right, isn't it.

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Speaker 3: As anyone made it? To duck? And you know the

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Speaker 3: deduct if has anyone put a kangaroo into an em you?

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Speaker 4: Is that?

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Speaker 3: Is that a thing? Or is that going too far?

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Speaker 2: Oh? No, that could be the next thing than.

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Speaker 3: To what would you call it? I don't know what

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Speaker 3: you'd call it? Nomination anamrou.

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Speaker 4: This is the thing we went on the ground level

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Speaker 4: markets treat to talk to you to find out more.

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Speaker 4: Head do you black olive dot net dot au Mark Olive,

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Speaker 4: thank you.

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Speaker 2: Thank you, and you guys have a great day. And

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Speaker 2: all listeners out there, you have a great day to

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Speaker 2: take care with Joins and Amanda