Russell Jeavons owns and operates an eccentric pizza restaurant in Willunga on the Fleurieu Peninsula, South Australia, a region famous for its almonds, olive oil and McLaren Vale wine. Known simply as ‘Russell’s’, the restaurant – which opens only on Friday nights – has gained a cult following due to the combination of fresh, wholesome food served in a simple and informal style and cooked entirely in Russell’s brick ovens.
In Your Brick Oven Russell shares his passion and knowledge of building, firing and cooking for crowds according to ancient traditions. With the help of photographs and diagrams his step-by-step guide takes you through all the stages of building an oven, from choosing a site to firing up for your first bake. Includes recipes for bread, roast lamb, pizza and desserts.
Foreword by Maggie Beer Introduction Part One Building your oven
Stage 1: the base
Stage 2: the dome
Stage 3: the flue
Stage 4: the insulation cavity
Firing your brick oven Part Two Cooking in your oven
Preparing your oven for baking bread
Recipes
Savory dishes
Sweet dishes
Pointers for (brick oven) cooks
Approximate temperature chart for brick oven cooking
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