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…
Here’s a couple of tips to cooking pizza on a Flare Fire at really high temperatures, without burning the base.
Ahhh, the depth of flavour, the beautiful caramelization, the slight char that can be produced and the smoky infused crusts with just that hint of live fire…
Now’s the time to start dreaming of summer, and the time to start planning what to do with your outdoor space.
Many of us dream of entertaining our guests and family with amazing wood fired pizza however the challenge with a traditional wood fired pizza oven is that they are designed to keep the heat in and not warm the surrounding area.
