STORIES IN THE

MEDIA

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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.

  • He’s Back and He’s Got Unfinished Business

    Chef Zach Green is returning to the Top End for an exclusive open-fire dinner under the stars at East Point ..

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  • Players cook with Zach Green

    Garramilla Chef Zach Green takes some of the team through how to cook using native Australian ingredients.

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  • Reconciliation on a plate

    Chef Zach Green spills the beans on Shannon Motlop's paperbark barra - the flagship dish from the 'Fire & Forage' immersive dining experience

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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. 

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  • The Morning Show Appearance

    Chef Zach Green demonstrates how to prepare mud crab with mango, coconut and spicy chilli for NAIDOC week, combining Australian native ingredients with Asian flavours.

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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.

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From fire to plate - this one’s too good not to share.

Find the recipe below to try it yourself!

  • 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 taste

    Instructions:

    1. If using whole mackerel, cut it into large pieces. Season the fish with a little salt and pepper. Set aside.

    2. 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.

    3. 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.

    4. Pour in the dumpling sauce, mix well with the onions and spices.

    5. 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.

    6. Serve hot with rice.

A black, orange, and yellow feather with black ends and orange and yellow in the middle area and a light grey central line running horizontally through the middle of the feather. A symbol from The Storyteller Chef's brand and logo.

Ready to share a memorable story?

Experience The Storyteller Chef’s effortless and engaging speaking engagements, live cooking demonstrations, and stories showcasing Indigenous cuisine, sustainability, mental health, and the future of food.

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