Troy Rhoades-Brown’s pepperberry and wattleseed smoked pork loin

1.Mix yoghurt and salt, wrap in cheese cloth and hang for 6 hours keeping the whey.

2.Trim the pork loin of all sinew and fat. Coat in vegetable oil and roll in the wattleseed, pepperberry salt mix. Regulate your smoker at 110C and add your hickory wood to the coals. Place the loin in the smoker. Using an internal digital probe, wait until the temperature reaches 60C (approx. 40 minutes). Remove and rest wrapped in foil for 30 minutes before slicing.

3.Slice the cheeks of the apple 1mm fine using a mandolin and compress in a vacuum bag with verjuice.

4.To serve, toss the shaved pork loin, lardo, apple fennel and Mexican cucumbers with dressing and arrange on a plate. Finish with fennel fronds, garlic flowers and hung yoghurt.