Standing before a mob of roughly 400 people – including his 94-year-old father – legendary chef Mark Olive can’t believe his eyes. “If you said to me that an Indigenous bloke from Dapto would one day open a restaurant at the Sydney Opera House, I would’ve said that’s mission impossible.” From saltbush to crocodile, Olive has spent more than four decades educating Australians about native ingredients. He’s continuing that mission with a casual all-day diner in one of the world’s most iconic venues. Plus, enjoy hand-chopped lobster kottu and a treacle-spiked riff on Sri Lanka’s national beer at a new eatery in Surry Hills. 

Featured on today's episode: 

• Midden by Mark Olive
• Karumba 

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Broadsheet Sydney Around Town is hosted by Emma Joyce and produced by Nicola Sitch.

Deirdre Fogarty is the Executive Producer.

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