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Message Stick -

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(generated from captions) for the last time.

ACTION MUSIC PLAYS And the Black Olive is gonna show us using paperbark. how to cook up barramundi This is an Aboriginal alfoil tree. Otherwise known as a melaleuca. and you've got yourself Peel this stuff off carefully

big enough to cook your dinner in. a single piece of bark dampen this paperbark down. First I just want to straight into the fire Otherwise you put it and burn. it will dry out really quickly with river mint, desert limes, I've stuffed my barramundi and its lovely lemon flavour. lemon aspens and the lemon myrtle things must come to an end"? You know the saying, "All good of our Us Mob series. Well, we've come to the end here are the kids from Hidden Valley. So for the last time, DISTANT SIREN WAILS CAR APPROACHES G'day, Jack.

Have you seen him? Just looking for Harry. Do you know where he is?

You seen Harry? What about you, Charlie? No? Nothing?

If you see him let us know, OK? Oh, we're looking for him alright. No worries, thank you.

because he stole his grog money. He got wild with Harry some money for food. Harry just wanted and burnt it up on the hill. I think Harry stole his brother's car You'll be Mr Trouble. always in trouble. And once you're in trouble, Let's go. get in bigger trouble like that. You know what, young fella? You'll

I'm going. You're gonna get into big trouble. What about the grand final? What about it?

What about Uncle Gary? What about him? What about school? I don't need to go to school. What about your little house? I don't want it. Someone else can live there. What about your family? No family. What about me? I dunno. What are you gonna do there? I'll go look for my dad. He's there. He's not there. You don't know. But, Harry, he's not there. He's there. I know where they buried him. turn left when you go to Adelaide. I know the stop. I'll go Adelaide. ABORIGINAL CHANTING watching the Us Mob films I hope you've enjoyed enjoyed playing them. as much as we've on the films, If you'd like more information abc.net.au/usmob. check out their website at OK, feeling a bit peckish? to tantalise your taste buds. Well, we've got something is cooking up a fishy feast. Our resident chef, the Black Olive, is so much easier these days. Catching fish I'm looking for something with Indigenous people. that's always been a favourite Barramundi definitely. I've come back from the fish markets beautiful baby barramundi. and I've bought this gonna come home one day with a fish Now, look, your kids are or the ocean and they're gonna say, maybe out of the river "Mum, can you gut this for me?" I'll just show you. And if you don't know what to do, But first let me get an apron. 'Cause it does get a bit messy. you've got to scale your fish. First of all I'm gonna use a knife. Hold the fish by the tail. Work your way down from the tail. You've always got to go against it. what we've gotta do is gut it. Now that we've scaled it

cut all the way up. And just insert the knife, pull everything out. Open that fish up, And just rinse. pierce between the ribs. I'm just gonna What I've got here are lemon aspens. with a eucalyptus aftertaste. Very tart

aspens with is some desert limes. What I'm going to be mixing the lemon Very dry. Very tart. Crush them. Stuff those berries in there.

What I have here is some river mint. sandy, shady areas along riverbeds. Very woody smell, grows in We have paperbark. the people up north for flavouring It was used with and also as a cooking technique. an Aboriginal alfoil. You would probably call it

Slice some lemons. Here we have lemon myrtle leaves.

Highly aromatic, smelling like limes.

Lemons, of course, and lemongrass. This is gonna be so so yummy. A little bit of macadamia nut oil.

While the fish is cooking in there a flavour on its own. the paperbark has of those flavours through the fish. Very smokey and it will infuse all

There's two ways to cook this, and the traditional way. the domestic way little bit of alfoil on the outside The domestic way, with a so it doesn't dry out the paperbark. for about 30-40 minutes Hey, we whack that into the oven on 180-200 degrees.

You can smell all of that flavour and fresh lemons. coming out of that paperbark Lemon myrtle leaves. This... ..is gorgeous. This is an Aboriginal alfoil tree. Otherwise known as a melaleuca. Peel this stuff off carefully a single piece of bark and you've got yourself big enough to cook your dinner in. dampen this paperbark down First I just wanna straight into the fire, otherwise you put it and burn. it will dry out really quickly with river mint, desert limes, I've stuffed my barramundi

and its lovely lemon flavour. lemon aspens and the lemon myrtle the hot sand here. Put it straight into This is very very hot. Push all of that sand up. This will need about 30-40 minutes. the side to keep the sand heated. Now push all of those coals on lemon myrtle coming out. I can smell all of that

Smells great. This is cooked beautifully. all of those lemon aspens You can smell

the smokiness from the paperbark. and you can smell Cheers. TRADITIONAL CHANTING DIDGERIDOO PLAYS CHEERING That's it for another week. Thanks for your company. But before you go, here's a preview of what's coming up on Message Stick. See you. Oh, what are youse doing here? I thought you were gonna come tomorrow? Bloody Message Stick. She's sort of like a mixture of Bambi and that person in 'The Exorcist' sometimes.

She can entertain 1,000-5,000 people and you'll feel that she's having an intimate dinner conversation. But take her away from the platform, take her away from the microphone, she can be very shy. Are you gonna fill out these forms? Look at you, you posh bitch.

Alright, I think you can leave right now, thank you.

Who the hell are you? Excuse me, we need help in here, we've got a live one. She's definitely a paradox. She calls herself a shy photographer and yet her work is nothing but shy. It's bold. It's cheeky. It's brazen. Destiny's had a really kind of blossoming international profile. And to me it seemed it was time to bring her work to Australian audiences. Closed Captions provided by Captioning and Subtitling International Pty Ltd