The Holidays has arrived, and so has Mark Olive's Smoked Beef and Vegetables recipe, which is the perfect answer to make boring meat and three veg not so boring.




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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.


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



Large Bowl - mixing

Glass Bowls (ingredients)

Chopping Board


Serving Tray/Bowl/Plate/Platter

Wet Smoker

Rack for use with Wet Smoker



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.


  1. Mull all the spices, zest, rind and olive oil together.
  2. In a portable wet smoker add the mesquite, hickory and cherry wood. Light and cover. Let it heat up.
  3. 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.
  4. Turn off smoker and let the meat rest for 20 minutes whilst covered.

Serve with roasted vegetables or a crunchy vegetable salad.