Australian indigenous chef’s pop-up restaurant aboard Queen Elizabeth

Olive’s waterfront restaurant Midden, on the western broadwalk at the Sydney Opera House, means ‘shell heaps’ and it is on the site where Australia’s First Nations people discarded oyster shells a long time ago.

Bush tucker

During the 2,092-passenger liner’s voyage to Hobart and Port Arthur, Olive will serve ‘bush tucker’ like bush tomato soup, braised wallaby shanks, barramundi in paperbark and pavlova with wattle seed cream.

He will also give cooking demonstrations in the Royal Court Theatre, describing the ingredients he uses.

‘We’re proud to be offering yet another signature gastronomy experience with Mark Olive and know our guests will really enjoy his charisma, creativity and capacity to fuse native food and culture with contemporary lifestyle cooking,’ Cunard President Katie McAlister said.