Mark Olive (above) of the ABC’s “the Black Olive” with a fresh take on provincial cuisine.
Celebrity chef Mark Olive was in Albury this weekend promoting his book “the Outback Cafe” as part of the Write Around the Murray festival.
A crowd of onlookers were treated to a cooking demonstration at the Albury community wood fired oven using traditional native herbs and spices such as saltbush, native thyme, quandong and bush tomato and using ingredients such as perch, emu and kangaroo.
A TV chef with a difference, Melbourne based Olive hosts the ABC’s “the Black Olive”, his pioneering cooking programme showcasing the fledgling bush-foods industry.
Mark is very involved with the future of the industry and is an advocate of legislative changes to protect consumers and maintain the sustainability of bush foods.
He cautions against buying bush food products which have been “bastardised” or diluted with other food stuffs and is a believer in bush foods being farmed, not only to maintain natural populations but to ensure the best quality produce is available for consumers.
If the food itself and Mark’s enthusiasm is anything to go by, the bush foods industry has a bright future ahead of it.
Mark Olive’s Lemon Myrtle Barramundi
- 1 cup White Rice
- ½ teaspoon Turmeric
- 10 strands Saffron
- 250g Fillet Barramundi
- 50g Butter
- ½ cup Plain Flour
- 6 Green Grapes
- Place 3 cups of water in a saucepan to boil, add the rice, turmeric and saffron and simmer until the rice has absorbed all the water.
- Press rice into mold (optional) and set aside.
- Coat the barramundi fillet with a dusting of flour.
- Melt 50g butter in a shallow saucepan until it begins to bubble, add the fillet presentation side first.
- Cook until golden brown, then turn and cook for a further minute.
- Transfer to an oven tray and place into a pre heated oven at 180° C for 5 to 10 minutes while you prepare the white wine sauce.
- To serve, turn out rice onto a heated plate.
- Place the barramundi fillet on the plate, cover with sauce and garnish with grapes.
- 10g Butter
- ½ cup Thickened Cream
- Lemon Myrtle
- ½ cup White Wine
- Wedge Lemon
- Heat 10g butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
- Add the white wine and reduce by half.
- Just before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.
You can find many of the ingredients at Safeway supermarkets and more of Mark’s recipies here or on the lifestyle channel.