Black Olive | Public figure
Black Olive
Reviews
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25.01.2022 Bear yourself for a warm hot chocolate! Dandy’s Café on Wodi Wodi
24.01.2022 What native Indigenous ingredients do you have in your pantry? Should items like lemon myrtle, wattleseed be more freely available in supermarkets?
23.01.2022 For those that love chocolate!! A great breakfast or brunch option for this weekend! Let me know how you go!
23.01.2022 The Parrtjima 2020 program is confirmed and looking forward to working with Rayleen Kungkas Can Cook in September at the Festival. Hopefully the situation will remain the same and look forward to a new 'normal' and getting events happening again! Tourism NT #seeaustralia #alicesprings #parrtjimafestival
22.01.2022 Old Man Saltbush is a familiar sight over large areas of the dry inland of Australia. It is a sprawling grey/blue shrub that can grow up to three metres in height, sometimes spreading to five metres wide. In old times, Aboriginal people mostly collected the minute saltbush seeds to grind and roast for damper. Now the large fresh blanched saltbush leaves can be used as a wrap around meat or fish, in salads or as a leafy bed for grilled meat or vegetables. The dried saltbush flakes are a wonderful addition to bread, grills & pasta, or as a potted herb. Is it in your herb garden? Image credit: Parrtjima Australia
21.01.2022 Here’s some more great footage of the Festival. Fantastic , thank you Parrtjima Australia.
20.01.2022 Open! Hope to see you at the cafe soon!
18.01.2022 Sharing a recent article- enjoy some light reading over the weekend, enjoy! #illawarra https://www.illawarramercury.com.au//the-celebrity-chef-w/
18.01.2022 Wednesday hump day - let's have a bit of fun to break the week! A retro throwback, can you guess which decade?
17.01.2022 For those that wish to make something different with a twist!
17.01.2022 Another beautiful snippet promoting our native cuisine! Check out the other film clips as well on the website. Beautiful News Destination NSW #seeaustralia #bushtucker #nativecuisine #aboriginalaustralia
17.01.2022 Fantastic exposure, thank you everyone for supporting this new venture.
16.01.2022 Something sweet this weekend! If you’re in the area drop in!
16.01.2022 Bangamalanha Virtual Conference 2020. Still fantastic to be part of it. An amazing conference in previous years and fantastic to see it still go ahead. Check out the site for other keynotes and presentations. #Bangamalanhaconference. TAFE NSW
15.01.2022 Check out the Living Room episode tonight!! The Living Room
13.01.2022 Anyone needing a coffee this morning?
13.01.2022 Feeling hungry? See the lovely team at the cafe!
12.01.2022 Are you heading to the Parrtjima Australia festival starting tomorrow? Join us for the workshops. Details are: Tuesday 15 September 6:30pm 8:00pm Wednesday 16 September 6.30pm 8.00pm... Cooking Demonstrations | Mark Olive & Rayleen Brown Hosted by Mark Olive, Chef and TV Presenter & Rayleen Brown, Co-Founder and Owner of Kungkas Can Cook Join Mark and Rayleen as they take the Parrtjima audience on an exciting culinary journey. Mark and Rayleen will show just how easy it is to fuse native food and culture with contemporary lifestyle cooking. Mark Olive is a Bundjalung Man from Wollongong NSW and has been a chef for over 30 years. The creator and host of numerous TV series broadcast both nationally and globally, Mark’s unique style and passion for cooking has inspired many. Passionate about the land and all that grows from it, he is an expert in native fauna and the food and medicinal purpose produced from them. Based in Alice Springs, cook and caterer Rayleen Brown’s passion for cooking and food came from her parents. Rayleen’s insistence on using only wild harvest bush tucker sourced directly from the women who gather the food, as a way to support livelihoods and the continuation of connection to story and country, is well known and respected. For a full program visit www.parrtjimaaustralia.com.au
09.01.2022 If you missed out this year, put the 2021 dates in your calendar now!
07.01.2022 Today we pay our respects to The Stolen Generations. We remember the hurt, suffering and injustice suffered. We hope it will continue to be a day that increases awareness and understanding of not only the pain endured, but the continued steps towards healing for the Stolen Generations, their families and communities. #NationalSorryDay
07.01.2022 If you've missed it, here's the link to Thank God it's Monday! A great day spend with Paul Bartlett showcasing the area. TGIM online. Destination NSW #aboriginalcuisine #bushtucker https://drive.google.com//1_p8CW3bJnDw5Jt6XeLDMRne0X/view
06.01.2022 Don't forget NAIDOC Week coming up soon. National NAIDOC Week (8 15 Nov 2020) celebrates the history, culture and achievements of Aboriginal and Torres Strait Islander peoples. #naidoc2020 #bushtucker #aboriginalaustralia Kungkas Can Cook Dandy’s Café on Wodi Wodi Destination NSW
06.01.2022 This was done some time ago, it was a fun thing to be involved with and work with Jimmy. https://www.sbs.com.au//Jimmys-Australian-Food-Adventure-S
06.01.2022 At the end of last year, had the pleasure of filming this. Reposted from @beautifulnewssa https://www.instagram.com/tv/CK_LietDSC2/
06.01.2022 We’ve been busy in the cafe with the team coming up with some amazing pies and pastries! Stay safe and hope to see you for a coffee soon at the cafe
05.01.2022 ON COUNTRY KITCHEN - being shown the 2nd time around! If you've missed it, check it out on SBS Food 7.30pm, SBS Food
05.01.2022 Excited to be part of this amazing Festival. Can't wait to catch up with new and old friends and look forward to experiencing all the experiences available. Have you got your tickets? #parrtjima #parrtjimaaustralia #cookingdemo #northernterritory
03.01.2022 Baking from a simple damper that takes only half an hour to deliver you a hot, butter-slathered slice, to a stylish quince and lemon myrtle syrup cake is the perfect way to explore the incredible array of bush food. Why not give the recipes a go and let me know how you went! Thanks to SBS Food for the article
03.01.2022 Who doesn't like chocolate! Why not try my chocolate river mint fudge brownie. 1. Preheat the oven to 180C. Grease and line a 20 cm square tin with baking paper, leaving the sides overhanging. 2. Place 180g of chopped chocolate and 120g of unsalted butter in a small saucepan over low heat and stir until melted and smooth. Remove from the heat, then stir in 1 tbsp golden syrup until well combined. Set aside to cool slightly. 3. sift the flour and baking powder onto a piece ...of baking paper. 4. Place 2 eggs, 150 of caster sugar, 1 tsp of dried river mint and a pinch of salt in the bowl of of an electric mixer fitted with a whisk attachment and beat on high speed for 2 minutes or until thick and pale. Fold in the cooled chocolate mixture, then 80g of plain flour and 1 tsp of baking powder until just combined. Gently stir through 100g of chopped macadamias. Pour into the lines tin and bake for 20 - 25 minutes or until the top cracks and a skewer inserted comes out with fudgy crumbs attached. This recipe was prepared for SBS Food
02.01.2022 Ready for a Jaffa Hot Chocolate?
01.01.2022 Wow, what a week, if you haven’t been before you should definitely put it on your bucket list. Amazing working with Rayleen and the team. Thank you for getting me involved and look forward to next year! Thank you for providing the images. #kungascancook Kungkas Can Cook Parrtjima Australia NT Events AGB Events #SeeAustralia
01.01.2022 Who has tried cooking with Native Pepperberries? Share :) These little wonders haven't changed in millions of years and are considered one of our most primitive plants. If you've ever tasted them you will know they have a strong heat, similar to chili, but a much more complex flavour profile and aroma. To cook with them, you can simply add them to your pepper mill and grind them over pasta dishes, seafood, vegetables and steak.. #nativefoods #pepperberries #nativecuisine #theblackolive #tasteofaustralia #nativespices #aboriginalaustralia image credit - @vuestudio.co
