Going Bush in the Red Centre - Australia

Going bush in the Red Centre - Australia

Lush succulents virtually “pop” in your mouth, desert limes have a sharp citrus flavour, small young bush bananas taste like crunchy snow peas and saltbush lives up to its name – welcome to the world of Australian bush tucker.


Indigenous celebrity chef, Mark Olive also known as the “Black Olive”, is mad about natural ingredients found in the bush and can’t understand why they aren’t used more. As ambassador of Ayers Rock Resort’s new ‘Bush Tucker Journeys’, the most comprehensive program of native flavour experiences and tastings celebrating Indigenous food and culture in Australia today, Mark is dedicated to spreading the word about the fabulous tastes, textures and flavours.


“Bush tucker has so much going for it and there’s a vast variety of native herbs, spices, fruits, seeds, insects and wildlife that indigenous Australians have been eating for thousands of years – it’s all out there and it is exciting,” Olive says. “The new Bush Tucker Journeys program brings these ancient flavours into modern cuisine and I hope guests that experience these tastes will include them in their home cooking.”

Olive demonstrates just how good bush tucker is at the inaugural Uluru “Feastival”, tasting dinner under starry night skies with a menu that highlights the richness of native Australian produce and ingredients.


Menu highlights include canapès of smoked wallaby with watermelon and wattle seed crumble, and cider-poached crocodile with pickled muntries, lemon myrtle blini and crème fraiche, followed by an entree of emu prosciutto with Illawarra plum and beetroot mousse, saltbush lavosh, finger lime caviar and warrigal greens. For main course, it is a toss-up between native thyme braised Paroo kangaroo or barramundi served with bunya nut puree, shaved fennel, beach succulents and lemon myrtle-scented beurre noisette crumble. The grand finale is a dessert of Lime Petit Gateaux with green ant and coconut snow, poached quandong and whipped yoghurt panna cotta. It’s unanimous – bush tucker is amazing.


Uluru “Feastival” will be held quarterly – the next one is 3–5 November 2017. The gastronomic weekend showcase indigenous food and culture and includes open-air fine dining and traditional bush tucker tastings, as well as a signature masterclass and a three-course tasting dinner under the stars with Bush Tucker Journeys’ Ambassador and indigenous celebrity chef Mark Olive.  www.exclusivetravelgroup.com

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