Mark Olive’s passion lies in fusing native food and culture with contemporary lifestyle cooking, specialising in gourmet Australian Indigenous cuisine. As a Bundjalung man, Mark grew up in New South Wales’ Northern Rivers region, where his interest in cooking was encouraged by his mother and aunts.
He trained under a European chef and has worked in the industry for the past 25 years. He currently stars in the SBS program, The Chef’s Line.
Mark has worked internationally showcasing Australian ingredients to new audiences and directly with Melbourne restaurants to incorporate native herbs and spices into their menus and encourages Australians to utilise these local flavours: “Everybody’s got curry in the cupboard, why not have a bag of lemon myrtle?”.
Featured on both Food & Wine Train itineraries (Adelaide-Perth and Perth-Adelaide)