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

