STORIES IN THE
MEDIA
One dish, one story at a time
From the local news and radio, right through to international publications and platforms, The Storyteller Chef showcases the power of Indigenous cuisine and storytelling on a global stage.
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National Indigenous Times
This article reflects on some of the toughest parts of my journey - the personal challenges, the heartbreak, and the healing that brought me back to the kitchen. Cooking on the cliffs was about finding strength and a way to reconnect with my culture and myself.
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![Split-screen image of two men in a video call. The man on the left has short hair, wears a brown shirt, and appears to be speaking with a serious expression. The man on the right wears glasses, a large black hat, and a black t-shirt with a colorful circular design, with a background of landscape paintings and a green wall.]()
Steve Hodgson Podcast
In this conversation, I open up about my journey through grief, fatherhood, and finding purpose after unimaginable loss. I share what I’ve learned - the importance of simply listening, moving away from clichés, and respecting each person’s path.
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![A man wearing a wide-brimmed hat, glasses, and a black apron, standing outdoors at sunset, pointing with his right arm extended toward the water.]()
The Indigenous Business Review
Racism in the hospitality industry is something I’ve faced far too often. Here I speak up about a recent comment that crossed a line and why I’ll never stop using food, voice and community to stand strong in the face of ignorance.
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Crumb Wire
Zach Green, a proud Gunditjmara and Palawa man, is known as the Storyteller Chef for good reason. From opening Elijah’s Kitchen in Darwin to cooking on Country at Murujuga National Park, his food is about more than flavour – it’s about honouring culture, identity, and the oldest food traditions on this land.
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Pantry Stories: Zach Green On Culture, Curry Powder and Cooking For His Crew
The scent of Keen’s, garlic and onion, endemic to many Australian households, is one you’ll often find wafting through Zach’s family home. It’s the base of his laksa broth, which gets finished with coconut cream and the flaky crocodile meat. And while the laksa has become family lore, the Keen’s comes with Zach from home kitchen to professional.
Our State on a Plate
Our State on a Plate is a celebration of WA’s rich food culture - from the farmers and fishers to the chefs who bring the produce to life on a plate. Showcasing local cuisine, dining spots, and mouth-watering recipes, the series shines a light on the people, places and stories behind the best food in our backyard.
It’s a journey through Country, Culture and Community - and a true feast for any food lover.
From fire to plate - this one’s too good not to share.
Find the recipe below to try it yourself!
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Ingredients:
- 2 whole mackerel (or 4 fillets), cleaned and gutted
- 1 large onion, finely chopped
- 1 tbsp curry powder
- 1 tsp smoked paprika
- 1 tbsp smoky bush tomato spice
- 2 tbsp dumpling sauce
- 2 tbsp virgin olive oil
- Salt and pepper, to tasteInstructions:
If using whole mackerel, cut it into large pieces. Season the fish with a little salt and pepper. Set aside.
Heat 2 tbsp of virgin olive oil in a large pan over medium heat. Add the chopped onions and cook for 5-7 minutes until they become soft and golden brown.
Add the Keen's curry powder, smoked paprika, and smoky bush tomato spice to the onions. Stir and cook for 1-2 minutes, allowing the spices to release their flavours.
Pour in the dumpling sauce, mix well with the onions and spices.
Add the mackerel pieces to the pan, ensuring they are coated with the sauce. Cook for 3-4 minutes on each side, or until the fish is cooked through.
Serve hot with rice.
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