Light the coals for grilling. Warm-up some of the fumet with pepper leaves, and season the blanching liquid with 3% salt and keep the temperature of water at a low.
Keep sauce of turmeric and tomato tea warm.
Prepare all garnishes ready on a tray, make sure that it is moist and clean.
When your coals have begun to glow white-hot you are ready to grill the crocodile trimmings.
Make sure not to cook it through. Just caramelise the exterior of the meat and finish it in the oven at 60 C.
Begin to blanch the meat at 43 C for 3 mins, and continuously baste this with the liquid.
Let the proteins rest on a tray and lightly season with salt. Warm-up your plate.
Season the bbq crocodile with shavings of macadamia, grate the grilled coconut meat, and top with diced tomatoes and cabbage blossoms.
Place the blanched crocodile on the left side of the plate leaving space for the tea on the leaf and turmeric frappe on the right.
Garnish the crocodile with the wild garlic blossoms and stems including the soft tips of the pepper berry leaves. Add a half teaspoon of tapioca pearls.
Begin to pour the turmeric frappe and the tomato tea.