Ever thought your Sunday night roast needed a little something extra? Sick of meat and three veg? Well Mark Olive has the perfect solution to fill those cold winter nights with his ultimate comfort food.

Preparation
Cooking
Ingredients
1 Rib roast (cleaned)
50mls Olive oil
2 tbsp Bush tomato (ground)
1 tsp Wattleseed (ground)
1 tbsp Lemon myrtle
1 rind Lemon (chopped finely)
1 tbsp Sea parsley
1 tbsp Saltbush
1 tsp Native pepperleaf
1 tsp Ground pepper berries
50g Dehydrated apple (ground)
1 tsp Chilli flakes
pinch Salt/pepper
Equipment
Large Bowl - mixing
Glass Bowls (ingredients)
Chopping Board
Oven
Serving Tray/Bowl/Plate/Platter
Wet Smoker
Rack for use with Wet Smoker
Mesquite
Hickory
Cherry Wood
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.
Instructions
- Mull all the spices, zest, rind and olive oil together.
- In a portable wet smoker add the mesquite, hickory and cherry wood. Light and cover. Let it heat up.
- Prep the roast by rubbing the oil and spice mix all over and place on a rack in the smoker. Smoke for 1.5 hours on a low heat.
- Turn off smoker and let the meat rest for 20 minutes whilst covered.
Serve with roasted vegetables or a crunchy vegetable salad.