We all know that Sam Kekovich is doing his best to get us to eat lamb on Australia Day. Great, I love lamb. But this means that at the moment, everybody is wheeling out their best leg roast or lamb rack recipes. Matt Moran, bless him, went out on the lamb offensive! Last weekends SMH had three, THREE Matt Moran lamb recipes! Adding my own lamb and mint sauce recipe would be kind of redundant. But just to give you something to think about.
PLEASE DON’T KILL ME!
Instead, I’ve turned my focus to the tastes and flavours of Australia. In particular the Lillipilly which, here in Sydney are now in season. The lillypilly (Syzigium paniculatum) is a small pear shaped berry that is bright red when ripe. They have a wonderful tart flesh that almost tastes like cranberries. Saltbush flakes were added to the spice mix to change things up and of course the wonderful smoke from paperbark smouldering on top of hot Gidgee charcoal. Smoke is a seasoning and to me, paperbark smoke tastes like I imagine Australia to taste like. If you’re going to use paperbark to smoke with, please note that a little goes a long way!
There are some amazing flavours that come from this country that we sadly do not use enough of or know enough about. Mark Olive is no stranger to foodies and is doing some amazing things with Australia’s indigenous produce. If you want to find out more information or where you can get hold of some yourself check out his website Black Olive. Forget the lamb chops, go for the tastes of the real Australia this Australia Day!
Get started by lighting your charcoals and bring your barbeque to 120C.
Inject the pork loin with a brine made from one cup of apple juice, a tablespoon each of brown sugar and salt.
Rub the pork loin with a spice mix made from two tablespoons of paprika, one tablespoon of saltbush flakes, mustard powder and raw sugar, half a teaspoon of ground cumin, ground sage, ground pepper, garlic salt and cayenne
Place the pork loin on the indirect side of your barbeque and close the lid and make the glaze which is a 170gm jar of lillypilly jam, about ten finely chopped lillypillies, a tablespoon of lemon juice and two tablespoons of chopped parsley.
When the pork loin has reached a temperature of 55C, liberally apply half the glaze mixture, put the lid back down and allow the pork to come to 60C. Remove from the barbeque and let rest for 15 minutes. Place the remaing glaze on a cutting board and dredge the slices of pork loin through it as you cut.