A whole brisket is a huge cut of beef that we often see turned into corned silverside. But when you smoke it, low and slow, oh my, its good! Imagine being able to do this on a fantastic looking outdoor fire!
Flare Fires is proud to announce it is launching into Australia, beginning in Melbourne. It’s an exciting move for the company who has been working towards exporting for the last 2 years
Wow this tastes good…pizza cooked on a Flare Fire…the depth of flavour, the beautiful caramelization, the slight char…and the warmth and ambience of an outdoor fire
Due to demand we are now taking orders for 2019 delivery. It’s been a great year and despite a small election slump, we’ve enjoyed another boomer year.
This image is just a prototype, not the actual quality of finish. But we know many of our customers will love to hear that we’re nearly done with the design stage.
We are so excited about our new factory in Cromwell. Whilst we’ve had a depot there for over a year, we’ve only just recently completed our conversion of this site into a fully fledged factory.
We are so excited about our new factory in Cromwell. Whilst we’ve had a depot there for over a year, we’ve only just recently completed our conversion of this site into a fully fledged factory.
In attendance at this years Fieldays is Andrew Mackle, Executive Chef of Al Brown’s two restaurants; Depot Eatery and Federal Deli. Andrew will be cooking up a storm on a Flare Fire…
One of the things we love about our Flare Fires is that they often become a design centrepiece of our customers outside spaces. They give people more reason to use their areas and draw people outside to engage with friends and the earthy experience of lighting and watching a fire
Wow this tastes good…pizza cooked on a Flare Fire…the depth of flavour, the beautiful caramelization, the slight char…and the warmth and ambience of an outdoor fire
