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A mixture of lifestyle and cookery, The Outback Café brings together a vision of Australia as we’ve never quite seen it before; Aboriginal communities, remote locations, bush foods and restaurant cuisine. The Outback Café is a six-part series that takes the viewer on an unprecedented tour through the Australian outback and winds up in a five-star kitchen. It brings together two cultures presented perfectly and delectably on a plate of sumptuous cuisine ready for eating. Overall, The Outback Café is a window on an otherwise unknown world. Mark Olive (aka the “Black Olive”) is an Australian Aboriginal chef with a passion to bring the vibrant colours and earthy tastes of ancient outback food to everyone’s dining table.
In The Outback Café Mark journeys across Australia – showing us breathtaking landscapes and visiting often remote aboriginal communities where people show him the local bush foods in the wild and pass on ancient knowledge about how they’ve been used. He introduces viewers to dozens of outback wonders… flavours like lemon and aniseed myrtle, wild limes, mountain pepper, wild ginger, lemon aspen, acacia seeds, riberries, bush tomatoes and bunya nuts. Then he uses his skills as a chef (acquired over more than twenty years) to cook with them on the show, blending bush flavours with Asian, Italian and other international cuisines to create his own mouth-watering recipes.
His travels take him everywhere from the breathtaking coast of Western Australia to the glorious Great Ocean Road in Victoria... from Queensland’s tropical rainforests to the dazzling world heritage Kakadu National Park. It all adds up to a feast of flavours and scenery.
Mark you are just too deadly my brother. Excellent show. Love the locations. And this is coming from a dedicated white fella. Cheers!
Just seen the program for the first time and was most impressed, thank you
Love your program Mark!
Love the show, thank you!,
I was looking up outlets for your herbs and spices and discovered SO much more. I look forward to the adventure with your recipes and suggestions. All The Best.
I just love watching the Outback Cafe. Mark you prepare the most delicious food. I am inspired to try traditional herbs and spices. I came from NZ and am really looking forward to trying your inspiring recipes. Keep up the good work and come back in 2013 please.. I can't find you on NITV now :o(
easy cooking recipes at lastthat real people can relate to well done mark
dam good show, glad to see some original outback recieps via our indigenous people love it rated 10/10 lets get back to nature & the old ways. congrats
G'day Mark just love watching outback cafe it would be the best cooking show on TV with out a drought and Mark you ex plane how to *** with out the ... on other TV stations do look forward to watching you a lot more and love your recipes I watch each day this week and after your show I get the munches bad well done be safe and we will keep watching Steve Jackson Inverell NSW
i love your recipes but i live in a remote area of western australia and would love to know where i can purchase aussie bush spices as they dont sell them in our little shop.thanks eileen
Hi Eileen, apologies for not responding sooner, as we don't manage this page. Please visit Mark's direct website for further information about herbs and spices, and where to purchase (www.blackolive.net.au) Regards, Amber
Just saw your show for the first time on the Australia Network. We are Aussie expats overseas in Asia and really miss home. But we are here for a while yet and your recipes certainly bring some wonderful new flavours from home to us. Love the show, love the creative recipes, you really bring together a terrific show and we look forward to watching more and trying those recipes. Thank you, Warren & Helen, in Singapore.
Wow some of your food looks scrumptious and mouth watering.
hi Mark love your show i am married to a indigenous man from Kakadu another Mark and love anything about bush tucker i enjoy your recipes and your humor and would love your cook book as i love cook books good luck with the show look forward to many more kerrydseptember@hotmail.com
Hi Kerry,
You can purchase Mark's cookbook on his website here: http://www.blackolive.net.au/book/
Hi Mark when are your shows on they were on Sunday afternoons so can you tell me when ther on I have brought your recipe book what a great book keep the recipes coming you traveling around the outback I dont have to leave my lounge room well done.
Dear Mark, thanks for your wonderful recipe ideas on your show, its a pleasure to watch from NZ! At least your ingredients are easier to get as opposed to watching the other cooking shows from America & England, keep that tucker coming! You rock!
hey mark, i am a third year apprentice chef who is aboriginal and would love to learn more about native cooking as i have to make up a menu for my assignment and i am doing a native theme it would be nice if you could help me with food costs and a few tips also i need help with one more entree. please email me on misty_chuck@y7mail.com thanks misty.
Dear mark,have seen your show just a couple of times on TV,have really enjoyed watching them. Should be more of them,I love the bush herb's you use and would love to know more about them and how to use them in recipes. Thank you so much it's a pleasure to watch you on TV.
Dear Mark, congratulations on your show. It is always enjoyable and love the recipes. Please keep expanding your website and the availability of the native ingredients.
Dear Mark, congratulations on such a fantastic show. Long overdue for Koori cooks and cooking, do you have any cook books out and who stocks them I would really like to buy a couple if possible.
Hi Laurel,
You can purchase Mark's cookbook on his website here: http://www.blackolive.net.au/book/
Dear Mark, although I havent seen your show i have got your recipes through this website, and have some native bush spices and condiments such as: lemon myrtle dressing, and bush tomato chutney. I have seen a lot of your recipes through the Message Stick program, and love them. My most recent addition is quandong preserve, which is delicious! I was wondering if you had any recipes with bunya nuts in them, whether ground, chopped, roasted, or any way at all. How do they keep, and when is the best time to collect them, and are they available to buy? Thanks a lot, and keep bringing us scrumptious recipes! Luise Cawthorne P.S: My e-mail address is fenman@optusnet.com.au any info you have on bunya nuts would be greatly appreciated!
Dear Mark, although I havent seen your show i have got your recipes through this website, and have some native bush spices and condiments such as: lemon myrtle dressing, and bush tomato chutney. I have seen a lot of your recipes through the Message Stick program, and love them. My most recent addition is quandong preserve, which is delicious! I was wondering if you had any recipes with bunya nuts in them, whether ground, chopped, roasted, or any way at all. How do they keep, and when is the best time to collect them, and are they available to buy? Thanks a lot, and keep bringing us scrumptious recipes! Luise Cawthorne