Charlie Carrington - Smoked Rump Cap with Barbecue Sauce

“This is inspired by Texas barbecue but it’s served more like roast beef, carved at the table if you like,” says Charlie. “The rump’s smokiness is boosted by a barbecue sauce that’s built around smoked apple and vegetables, and there’s freshness and crunch from coleslaw.”
Charlie Carrington is the chef and owner of Atlas Dining, a restaurant in Melbourne, Australia that completely changes cuisine three times a year. The ambitious concept sees Charlie travel around the world for inspiration, then recreate his version of a cuisine for diners in his intimate restaurant. “It’s my lens on the food that I eat and enjoy,” he says.
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