Story: Cliffside Dining
Episode: 3
Presenter: Zach Green
Air Date: 29th September

Zach shows us a unique experience in the Pilbara, cliffside dining overlooking Finucane Island.

• Each region in Australia has a unique story to tell, with diverse local and international cuisines.
• Iluka’s Kitchen pop-up dining experience was created to celebrate Indigenous culture through food and is inspired by First Nations' culture, food, and storytelling, with the concept honouring the ancient histories of the land, water, and country. The goal is to create a meaningful and inclusive dining experience for all guests.
• Iluka’s Kitchen blends tradition with modern culinary practices, embracing the opportunities of the future. The dining experience serves as an immersive space for cultural exploration, promoting Indigenous heritage through food. The menu is crafted with traditional Indigenous ingredients while catering to modern dietary preferences.

Mackerel Curry with Smoky Bush Tomato Spice

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.

For more information, head to:
https://www.rdapilbara.org.au/