You can replace the salt with dried saltbush in this recipe. You can find saltbush at gourmet grocers, spice shops and online.

To make your own mayonnaise, refer to the recipe on Cookidoo®.

To turn your barbecue into a smoker wrap ½ cup wood pellets (available at barbecue shops, hardware stores or online) in a sheet of aluminium foil, seal to form a parcel, then poke 4-5 holes in the top. Preheat your hooded barbecue to 215°C-220°C. Place parcel over the hottest part of your barbecue (typically at the back) as it heats up. Once smoke starts to escape from the parcel, close the hood and start the cooking/smoking process (to allow more smoke to release, carefully open the parcel before cooking/smoking). Cooking times will vary.

To make your own LSA in your Thermomix®, search Cookidoo® for the recipe.