Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Mark Olive Talks Food and Role Models

As one of the hosts of SBS TV’s The Chefs’ Line, Indigenous chef Mark Olive is fast becoming known to a legion of food fans. But in truth, he’s a veteran of the screen.

 

 

An opportune sign to join community TV, a BA in Film and Television, working as Baz Luhrmann’s runner in Romeo and Juliet, a successful show on Lifestyle showcasing indigenous food and culture; chef Mark Olive is a master at connecting television and food. When he’s not travelling the world promoting native ingredients, Mark can be seen weeknights as co-host on Chef’s Line, a new series on SBS where talented home cooks take on Australia’s best chefs in their own restaurant kitchens.

With two television shows airing in 2017, both The Chefs’ Line and a new series On Country Kitchen for NITV, Mark puts his success down to grabbing opportunities.

“Things come to you when you don’t expect them to and you’ve got to take those opportunities. That’s what I try to tell and encourage Indigenous kids to do,” Mark says.

“When there are opportunities, go for it, because you never know where it’s going to lead you, hence the Baz (Luhrmann) stuff and doing things that I never thought I’d ever do.”

 

STARS IN HIS EYES

Although born in Wollongong, Mark is a Bundjalung man, his family originating from Northern NSW. He joined a photography agency when he first left home as a young man; and this sparked his idea for an Indigenous cooking show.

“I had the idea for a cooking show back in the late 80s – there weren’t any cooking shows like there are today, so it took a while to develop where I wanted to go.”

Mark’s ability to push, and dream, into the future has helped him create a diverse career. While he completed a BA in film and television at Australian Film, Television and Radio School [AFTRS], he developed the cooking show idea and pitched it to the ABC.

“I approached them and said, ‘Look, what about this idea for an eight-minute slot featuring Indigenous foods, what do you think?’ They bit the cherry and we started filming. That was in 2005, so it took me a while to get there.”

“Television is a platform to showcase to otherIndigenous kids that they can get out there and do this stuff. When I was doing my apprenticeship, there were no other Aboriginal chefs around.”

 

THE REAL ROLE MODEL

Promoting Indigenous food and culture has always been top of Mark’s priorities and has continued throughout his career on the small screen.

“The first thing I cooked on the show was a baked wattle seed cheesecake. After that, everybody started using wattle seeds, which was great,” he says.

“Working on a show like Outback Café was amazing because I got to visit lots of communities around Australia. Even for Indigenous people, you need an invite from the elders, so I was really lucky to go to a lot of remote areas, and promote lots of places people would never see.”

Given his amazing career, juggling TV production alongside his other many and varied commitments, is part of a whirlwind lifestyle which Mark approaches with calmness and grace. It is all to do with his love of life, food and his culture – and his sense of responsibility as a role model.

“Television is a platform to showcase to other Indigenous kids that they can get out there and do this stuff. When I was doing my apprenticeship, there were no other Aboriginal chefs around,” he says. “There was nobody out there for nearly 20 odd years. It’s been interesting how that’s changed. And now we’re able to see more Indigenous faces on TV, which is exciting.

“Finally we’re getting more Indigenous people out in the arts, people like Rachel Perkins doing great things with film and Clayton Donovan doing different things with food.

“We’ve got these great role models now who are showcasing to other Indigenous kids that they can do this. With technology now, it’s only been in the last 10 years that we’re really getting into a lot of remote communities to actually show them that, ‘Wow, I can do this. I don’t have to come from a big city. I can be around town and still do anything.’”

 

MARK OLIVE’S BARRAMUNDI IN PAPERBARK RECIPE

Choose a citrussy wine to match the lemon flavours in this dish. The pure and pristine Cooks Lot 333 Riesling 2016 from Orange is ideal with its delicate yet flavoursome lemon and lime varietals, succulent texture and bright, crisp acid drive. Get the recipe here

You might also like

Food
Rick Stein's Mediterranean tales
Words by Mark Hughes on 24 Nov 2015
Rick Stein tells of an amazing but dangerous fishing adventure during the shooting of his latest BBC food series, From Venice to Istanbul . It finds him bobbing about in the middle of the Bosphorus in a tiny dinghy dodging massive tankers all for the sake of some fresh blue fish. “It was one of those times where you have to see food through the eyes of the locals,” Rick says when we sit down for a chat about the series and the book of the same title at Bondi Icebergs on a sunny afternoon. “I was with Mesut, a retired fisherman and a great character and he had taken me to catch blue fish, which is the fish in Istanbul. But it wasn’t any old fishing trip – it was right in the middle of the Bosphorus, which, as you know, is the strip of water between Asia and Europe. “There is so much shipping going through there. There is a container ship every minute passing you and we are in this tiny little boat, right in the middle of the shipping lanes – there are bloody great tankers going either way. “The photography for it was fantastic because the cameraman was so far away on land with a telephoto lens, so it looks like we are about to be split in half! “We went back to this little fishing harbour just on the edge of the Bosphorus and it was just Mesut and his mates, just hanging down there; it is like they might just get up and go down there as if they are going to work. And he made this amazing fish stew with the blue fish.” A charmed life This is just one of the colourful stories behind the 100-plus delectable recipes featured in the latest book, and the way Rick tells it, bringing such life, charisma and energy to the tale is one of the reasons the affable English chef has been so popular as a television presenter. Alongside his TV adventures, he has published a pile of best-selling cook books, as well as run six acclaimed UK restaurants, plus Rick Stein at Bannisters on the New South Wales south coast.   Despite all this, he is polite, generous with his time and almost apologetic for living such an enviable life. “I feel so privileged,” he says of his food presenter role. “I keep saying to people – you think I’m really enjoying this all the time – and I am, but it’s not like I’m on holiday, we still have to work.” Byzantine discoveries For his latest adventure he has tackled a veritable encyclopaedia of produce and ingredients beginning in Venice, travelling through the mystical heart of Hellenic cuisine, wading into the beguiling flavours of Croatia and on to the exotic food of Turkey. It is almost too much for one book. “I have to confess to just dabbling really, it is just the flavours of the area,” says Rick. Looking through the vast array of dishes, though, you get the feeling that he is being overly modest; garlic shrimps with soft polenta, Albanian baked lamb, Dalmatian fresh fig tart. Yum. “I have spent plenty of time in Greece and Italy over the years so this trip taught me a lot about the food and flavours of Croatia and Turkey, so I hope I have given a delicious enthusiast’s view of the food and flavours of the area.” From Venice to Istanbul is out now (Random House, RRP $55).
Food
Manu Feidel's Bastille Day Celebrations
French-born celebrity chef Manu Feildel celebrates Bastille Day in Australia with an indulgent French menu. Bastille Day is the most important date on the French calendar. July 14 celebrates the famous storming of the Bastille, a military stronghold, by restless Parisians in 1789, who feared France’s progression from a Feudal society to a constitution was being compromised. Although it was a relatively small battle, it had large repercussions and under a month later, Feudalism was abolished and a Declaration of Rights was proclaimed. In 1790, exactly one year after the storming of the Bastille, the Fête de la Fédération was held to celebrate the unity of the French nation. A mass was held and then Parisians partied, enjoying a huge feast with wine, fireworks and some even ran naked through the streets in a display of their freedom! Celebrations Today’s Bastille Day celebrations are more commemorative with the pomp and ceremony of a military parade down the Champs-Élysées, under the Arc de Triomphe and to the Place de la Concorde. For the French people, it is very much a holiday in the middle of summer, a chance to celebrate their nation, have some time with their family and of course, feast. “It’s a little bit like New Year’s Eve in Sydney”, says French-born, Sydney based celebrity chef Manu Feildel. “There is a party atmosphere, fireworks, street parties. It is in the middle of summer holidays, so families are often on their summer breaks, so they enjoy the day together. It is a great traditional public holiday and everyone is in a party mood!” Being in the middle of summer, Manu says there are no traditional dishes as there are at Christmas or Easter, but there would always be a special, often indulgent meal with family and friends. “People would buy the best meats and ingredients to create a luxury feast,” says Manu. “When I had my restaurants here in Australia, we would always organise a special meal for Bastille Day and the staff and I would dress up for the guests.” “In France, the dishes would be more summery salads and seafoods. Of course, over here it is winter, so I have created an indulgent meal fit for Bastille Day celebrations in Australia.” Manu’s Bastille Day recipes “Because Bastille Day here in Australia is in the middle of winter, I wanted to start the meal with a warm dish, comfort food, so I have gone with a chestnut soup,” says Manu. “In the old days, every meal would start with a pottage (soup), so this is very traditional, and fitting for the start of a Bastille Day feast. “The next dish is a very indulgent dish of tuna rostini with foie gras and truffle. Beef rostini is a very traditional French dish, but here I wanted to add an Australian twist, so I changed it to tuna. “The main is pan-roasted duck with celeriac puree and cherry and Pinot Noir sauce. In my mind, duck is always considered expensive, so this dish makes me think of a king eating, so it’s the perfect meat for a celebratory meal. “For the dessert, I did bring a little French history. Apparently Louis XV named this tiny pastry ‘Madeleine’ in 1755 in honour of his father-in-law’s pastry cook, Madeleine Paulmier. Louis’ wife introduced the Madeleines soon afterwards to the court in Versaillles and they became loved all over France. They are also the perfect petit four, for coffee and chocolate, to end the meal.” Manu Feildel's Bastille Day Celebration feast Chestnut soup with parsnip and parmesan crisps Tuna rostini with foie gras and truffle Pan roasted duck with celeriac puree and cherry & Pinot Noir sauce Madeleines with chocolate cherry sauce & candied orange praline
Food
The art of Italian
Words by Mark Hughes on 2 Jul 2015
When Lucio Galletto opened up a restaurant in the Sydney suburb of Paddington he didn’t truly envisage that it would become a cultural icon, as much an art gallery as an Italian trattoria. But due to the warm generosity of the restaurateur and clientele, this is exactly what has happened. Adorning the restaurant’s walls are works by some of the biggest names in Australian art such as Sidney Nolan, John Olsen and Garry Shead, to name but a few. The story of how this all came about and how it has helped develop his food is detailed in Lucio’s latest book, The Art of Traditional Italian. Childhood memories Lucio has always been surrounded by food, and by art. He grew up in a village on the Ligurian coast of Italy where his parents had a restaurant. He recalls the fun and convivial nature of his parents serving both friends and strangers. Almost as vividly, he recalls being mesmerised by the ornate and detailed sculptures, paintings and architecture of his poor, but culturally rich, local church. The combination has had a long and lasting affect on Lucio. So when it came to be that he opened the doors of Lucio’s in 1981 he was determined to extend the same welcoming nature that his parents had shown at their restaurant. By chance, Paddington was home to an artists’ studio, which many of Sydney’s up and coming painters and sculptures used as their creative centre, and for many of these, Lucio’s became their second home. The art evolves “Artists started to come in and some started giving me their work because they found out that I had a love of art, and so it happened,” recalls Lucio. “We didn’t plan this, we didn’t say ‘let’s make an art restaurant’, it just happened over years. “It all started with Sidney Nolan. He was involved with the movie Burke and Wills as an advisor. When they finished filming each day he would come in to eat. One time he drew a little artwork on a napkin and left it behind. I was really taken with it. You know, beautiful gold leaf – I put it up on the wall. “Well, that was the first piece of art on the wall. And when Sidney came back he looked up and saw his art and he was really taken with the fact I had given it so much love. After that he gave me some more drawings and the other art pieces. I think from that, the artists understood that I love art and artists, I look after their work. I am really honoured that they put their work up on the walls of my restaurant. It’s a great honour for me… and it all turned up by chance. “I have some great artists that come to the restaurant and they draw on napkins, plates, or in the oyster shells. They feel really at home and comfortable, and it makes me feel good that I have created this feeling, to be able to collaborate, because of the hospitality, the conviviality of my restaurant.” The Art of Traditional Italian by Lucio Galletto with photography by Ben Dearnley (Penguin) RRP $59.99
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories