Duck a l’Aussie

Duck glazed in fireball whiskey with orange, juniper, star anise rosemary and bay leaf. Rump cap with bovine espresso rub over Redgum. Jalapeños poppers stuffed with crispy speck, cream cheese and a maple and chipotle seasoning, finished with a panko topping and smoked for an hour over the Redgum with various veg sides.

Peter Barker – Mornington Peninsula, Victoria, Australia