Place the wood chips, rosemary and wine in a bowl, leave to soak for approx. 30 mins.
Smoked salt and pepper
Place the fleur de sel, pepper and rosemary on a piece of foil, gently gather the edges.
To smoke the cheese
Charcoal grill: Drain the wood chips and rosemary, place directly on the embers. Place the mozzarella in a grill tray, place the spices alongside. Place the remainder of the cheese on the grilling plank. Cover and grill indirectly over/on a low heat (approx. 150 °C for approx. 20 mins., allow to cool slightly.
Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the rhubarb and cook for approx. 2 mins. Add the chilli, sugar, salt, water and vinegar, bring to the boil, reduce the heat, cover and simmer for approx. 5 mins. Allow the chutney to cool slightly, stir well, serve with the mozzarella.