“I really like getting on the market and showcasing our indigenous meals, introducing it to a brand new era.
“It’s been nice to see how far more accessible components have grow to be, what’s out there commercially, and let individuals understand how they’ll use them at dwelling with their very own cooking.”
It’s the second time a chef has been invited alongside to headline the competition. Poh Ling Yeow was the inaugural competition chef and her cooking demonstrations have been a spotlight of the 2018 occasion.
Olive can be doing two demonstrations at 11am and 1pm on Saturday on the primary stage in Garema Place.
For the previous 40 or so years, the proud Bundjalung man has been on a mission to have native herbs, spices and meats adopted by mainstream Australia.
Way back to the 1980s Olive had an thought for a tv cooking present.
“Again then the one cooking exhibits have been with individuals like Bernard King, Elizabeth Chong and Gabriel Gate, there have been no aboriginal faces on tv anyplace.”
In 1993, he had lately moved from Wollongong to Sydney and noticed an indication for a neighborhood tv challenge. This set him on the trail to theatre research and movie and tv college the place he wrote The Outback Cafe, the tv sequence he had at all times dreamed of.
It aired on Foxtel within the early 2000s.
He additionally picked up segments on ABC TV’s Message Stick indigenous way of life sequence and went on to publish a profitable cookbook primarily based on The Outback Cafe, Mark Olive’s Outback Cafe: A Style of Australia.
He’s at all times been a champion of indigenous delicacies.
“I bear in mind the primary native herb I ever tasted. It was round On line casino and Wardell within the Northern Rivers area of NSW the place lemon myrtle grows in abundance and made common appearances in my auntie’s improbable scones,” he mentioned.
“It wasn’t till the mid 1980s that I began experimenting with flavours like wattleseed and warrigal greens, and issues I’d pluck from neighbourhood timber. It was a time of experimentation.
“As a chef, I’d been educated within the conventional approach and wasn’t uncovered to native meals professionally, so it took just a few years for all of it to return collectively.”
He appeared in an episode of Annabel Crabb’s Again in Time for Dinner in 2018 the place he launched some components to the Ferrone household and talked concerning the introduction of kangaroo meat to the market.
It was legalised for human consumption in South Australia in 1980 however not till 1993 in the remainder of the nation. It’s available now and folks have even adopted kangatarianism as a way of life alternative.
“We do have to suppose extra about native proteins too, kangaroo, emu, crocodile,” he says.
“We ought to be utilizing extra of it.”
The Nationwide Multicultural Pageant is on February 15-17 in Metropolis Stroll. For extra particulars multiculturalfestival.com.au.
Karen Hardy is a reporter at The Canberra Instances.