Mark’s cultural mission
“BLACK WATTLESEED ( ACACIA MEARNSII ) IS A NATIVE INDIGENOUS INGREDIENT WHICH IS A REALLY INTERESTING WAY TO ENJOY COFFEE WITHOUT THE CAFFEINE.”
Mark Olive lists his favourite types of coffee drinks like an actor names his starring roles: “Latte, espresso, affogato, sometimes a cappuccino, iced coffee with double cream and heaps of vanilla, and wattlechino.
“Oh yes, I make a killer wattlechino. It’s my specialty,” the Chef adds.
“Black wattleseed (acacia mearnsii) is a native indigenous ingredient which is a really interesting way to enjoy coffee without the caffeine. When you roast black wattleseed it has a lovely coffee aroma. I use lovely roasted acacia and mix it with a little shot of coffee. Together it evokes a beautiful mocha flavour that’s great to drink on its own, or use in cream, puddings, or Anzac biscuits. Incredibly, it’s like smelling a cup of coffee that will really blow you away.”
Mark suggests river mint, which originates from the Murray Darling Basin, as another great addition to
