You haven't had a B.L.A.T like this before. Follow renowned Indigenous chef, Mark Olive and comedian Derek Nannup as they create delicious dishes in the Western Australian countryside.





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1                     Turkish roll

1 cup              Rocket leaves

1 tbsp             Butter

50mls             Olive oil

2                     Rashers bacon

1                     Truss tomato

1                     Avocado

½                    Lemon

pinch              Cracked pepper

                      Egg mayonnaise


Bowl - mixing

Chopping Board

Glass Bowls (ingredients)

Frying Pan

Gas Cooker

Serving Tray/Bowl/Plate/Platter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.



  1. Cut bread in half lengthways. Slice the tomato, slice the avocado and squeeze lemon over the top.

  2. In a fry pan cook off bacon in some butter. Remove and lay on paper towel.

  3. Lay the halved bread roll soft side down on the fry pan for 2 minutes on low heat to lightly toast it.

  4. On a Plate assemble roll layering the butter, then rocket leaves, layering again with tomato, bacon, avocado and a healthy smear mayonnaise on the top side of the roll.

Serve with Sweet potato fries.