BBQ Norfolk Island Rump with Garlic Aioli - JOHN CHRISTIAN

Place prime Norfolk Island rump in a large non-reactive dish.

In a separate bowl mix sugar, sea salt and water sufficient to cover the rump. Pour the mixture over the rump.

Add 4 bay leaves, 6 whole cloves and a good sprinkle of whole peppercorns. Cover with glad wrap and place in fridge for a minimum of 8 hours but no longer then 12 hours.

Remove from water and store in fridge until you are ready to start cooking.

Place a handful of English breakfast tea leaves in a large pot and put on the heat. When tea starts to smoke place rump on a rack in pot above tea leaves. Place lid on pot and smoke for 8 minutes.

Remove from pot and cut into several smaller pieces, place on a very hot BBQ plate and char-grill each side for about 2 minutes.

Place to one side to rest.

Slice into thin slivers and serve on a plate of rocket, drizzle with garlic aioli and garnish with diced dead man fingers and a drizzle of good olive oil.

For the garlic aioli: Place the garlic, yolk, mustard and salt in the bowl of a food processor. Slowly drizzle in the olive oil drop by drop at first and then in a steady stream.

The aioli should be a thick mayonnaise consistency.