Indigenous Excellence

NAIDOC Week is here and this weekend Sally catches up with one of this country’s most renowned Indigenous chefs to dive deep into native flavours!

Mark Olive has written cook books, hosted cooking shows and has been working as a professional chef for over forty years. On this week’s episode, Mark introduces Sally to Indigenous culinary icon, Aunty Beryl Van-Oploo at the National Centre for Indigenous Excellence (NCIE) in Redfern. The NCIE is where Aunty Beryl runs a commercial cooking class for Aboriginal and Torres Strait Islander students – and it’s also where Sally gets a hands-on lesson on Aunty’s spectacular Chocolate Wattle Seed Muffins! Check out the recipe below.

The next stop on Sally’s foodie field-trip is at one of the most iconic landmarks in the world – The Sydney Opera House! Mark’s brand new restaurant, Midden by Mark Olive, is located on the western boardwalk and is all about First Nation flavours! The menu is packed full of Indigenous ingredients, with dishes such as Salmon infused with Lemon Myrtle, Davison Plum Chicken Pâté, Wallaby Shanks with Sweet Potato Rosti, Bush-Tomato Soup, and a mouth-watering Strawberry-Gum Panna Cotta that looks as fantastic as it tastes.

Aunty Beryl’s Wattle Seed & Chocolate Muffins

1. Make up a dry mix and a wet mix.

The dry mix

  • Self-Raising Flour – 2 x cups
  • Sugar – half cup
  • Choc chips – 1 cup
  • Wattle seed – 1 tablespoon

The wet mix

  • Oil – third of a cup
  • Eggs – 2
  • Sour cream 1 cup

2. Mix the mixes and distribute into the muffin tray.

3. Bake for 15 minutes at 180 degrees celsius.

National Centre of Indigenous Excellence

Midden by Mark Olive