Who would have thought steel could be flammable.
Have a nice Sunday everyone!
Done 👌
Woodfired lamb shoulder & veggies(still in the Gozney Dome) 🤞
G’day
Love that little stool that gets her the right height. We have one like that too…. But for the wife!
Regards Dave
Yep, that stool was made by her great grandpa, my wife is using it too, our daughter is carrying it around the house to turn on/off the lights 
Last night’s feast:
Pork souvlaki, Rodriguez chorizo, chicken schnitzel and pizza made by our little masterchef 😊
Rainy day today, my son has his friends over for a school holiday playday. The kids have requested pizza. 1st time using the Gozney Dome inside the shed. Worked 👌👌👌
Some leftover dough from the other day, lamb chops and potatoes. Perfect weather for a wood cook
Vito’s double fermentation recipe, my best dough so far
Kids have requested pork souvlaki pita wraps (again)
Boneless pork belly from Costco as usual 👍
Pork belly rashers, the softest meat ever 🫶🫶🫶(Gas cook this time, Gozney Dome)
A couple of extra pics for Bentley Meredith 🍴🍽️
Having time off work with this “cooking” weather feels great! Having a steak for lunch while dinner is on the spit. Also, I have added a pic of yesterday’s detox(stuffed vegetables) 😇😇😇
Nduja, capsicum and onion pizza
Pork gyros, 1st attempt, delicious! 😇
Steak and (too many)veggies…
You are not going to show a cut piece of that...What a Tease!
Haha apologies, I had to wait until we got to my in-law’s place before I could start cutting it. Family loved it, personally a bit too much stuffing, not very easy to cut one-piece slices.
Every time I see a pic of that Fiammetta I wish I grabbed one when Bunnies were clearing them out.
We are loving ours Wazza, I’m glad I drove to Wollongong to grab one back then
Pork mince, bacon, pine nuts, apricot & craisins porchetta, 1hr to go…
I have been cooking steaks and lamb chops on a square cast iron pan. Sometimes the fat explosions make a mess around the pan, but everything burns clean after 30 min on gas at max, or with wood. The hardest part to clean is the stone close to the opening, temp doesn’t go high enough unless you put the hot embers right at the front
