Indigenous chef Mark Olive, aka The Black Olive, makes Christmas lunch with Australia�s native ingredients such as wattle seeds and warrigal greens, and eggnog using an emu egg. �Indigenous herbs are an exciting thing, we should be using more...

Indigenous chef Mark Olive, aka The Black Olive, makes Christmas lunch with Australia�s native ingredients such as wattle seeds and warrigal greens, and eggnog using an emu egg. �Indigenous herbs are an exciting thing, we should be using more of them,� he says in this special Guardian film. �Australia has an opportunity to invent its own cuisine. We have this amazing cuisine here that we don�t use. We�ve embraced every other culture in this country except what we�ve got in our own backyard � get out there, explore these flavours, smell them and try them�

� Follow the recipe here

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