Wood Roasted Vegetables with Anchovies, Garlic and Walnuts!   This recipe is inspired by Italian style crudités and the warm emulsified dip based on anchovies, garlic and olive oil called ‘bagna cauda’ - which translates from Italian into english as ‘warm bath’. It is perfect as a starter, a light lunch or served on the [...] More

Smokey Beef Short Ribs with Chimichurri!   Short ribs really benefit from a low and slow cook, perfect for cooking in the residual heat of a wood-oven slowly overnight. The brine in this recipe is flavoured similarly to a pastrami rub, and the addition of soy sauce gives it a wonderful depth. This recipe has [...] More

Dirty Scallops and Wood-Fired Asparagus! This is a great starter to serve while you wait for your pizza oven to reach its full temperature and to enjoy in the garden as a quick fire-snack. Method Make some simple pickled radish to cut through the sweet smoky scallops. For this heat vinegar and dissolve sugar. Then [...] More

Devilled Benedict Crumpets and Wood-fired Asparagus! Method Preheat your pizza oven to 350˚C. While the pizza oven heats up prepare your hollandaise. Melt your butter in the oven and then whisk it slowly into a mixing bowl with egg yolks, mustard and garlic. Beat until the hot butter cooks the eggs into a rich velvety [...] More

Beef Short Rib Gnocchi with Black Kale! Method The first part of this cook involves cooking low and slow for 4 hours. Preheat your pizza oven to around 150˚C and keep it stoked every hour or so with embers that you maintain a low temperature. Rub your beef with oil, salt and pepper and sear [...] More

Pea Pesto and Sourdough discard Crackers! This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt. Method Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking [...] More

Fire Roasted Hake and Spring Greens! This is a one roasting pan dish that’s easy but super taste to cook in your pizza oven. The chilli butter provides a warming spice that works with the sweet peas and caramelised fennel. The charred cabbage provides an earthy tone and the fish is moist and flaky. Method [...] More

Piedmontaise Style Peppers!   Piedmontaise style peppers are one of the most delicious  antipasti there is, they’re really easy to cook and prepare and are great eaten hot, warm or cold. I often serve these with a lovely bit of grilled or BBQ lamb drizzled with salsa verde, but they also go fantastically well with [...] More