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Stone Bake Pesto & Mozzarella Stuffed Peppers

These stuffed pesto and mozzarella peppers make for a fantastic dinner party starter!



  • 3 red peppers cut into halves and de-seeded
  • 3 tbsp Olive oil
  • Fresh pesto
  • Mozzarella cheese


To make the fresh Pesto:


  • 3 cups fresh basil, packed
  • ⅓ cup + 2 TBSP extra virgin olive oil
  • ⅓ cup pine nuts
  • 2 garlic cloves
  • ½ cup grated parmesan, high quality
  • kosher salt and pepper, to taste


Place 2 TBSP of extra virgin olive oil to the side.
Add all other ingredients to the food processor or high rpm blender.
Process the ingredients on low and continue to high as you slowly add the remaining amount of olive oil. Stop to scrape down the sides. Process for a few minutes until the ingredients create a creamy and smooth pesto.
Fresh Basil Pesto will last 5-7 days in the refrigerator, or freeze up to 4 months.


Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.

Once you have prepared the pesto, cut the mozzarella cheese to a size of your choice to fill the peppers with and brushed the peppers inside and out with olive oil  – get stuffing!!

Place the stuffed peppers onto a grill rack and place in the oven and roast for 12 – to 15 minutes or until tender and charred in places.

Now, get stuffing yourselves with the deliciousness!


Wood Fired Peppers










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Wood Fired Leg of Lamb




  • 2 legs of lamb
  • 2 cloves garlic, thinly sliced, plus 1 clove minced
  • Salt & freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 4 tablespoons extra-virgin olive oil

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 250 degrees C. For more information, please refer to our Cooking Techniques Guide.

Lay the lamb legs flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incision in the lamb and insert a slice of garlic into each incision. Season lightly with the salt and pepper.

In a small bowl, stir together the chives, mint, rosemary, thyme, oregano, minced garlic and 3 tablespoons of the olive oil.

Spread the herb mixture evenly over the exposed side of the lamb. Place the lamb onto a griddle pan and brush the outside of the lamb with the remaining olive and season lightly with salt and pepper.

Place pan in oven and roast the lamb for 1 1/2 to 2 hours. Let the meat stand for at least 10 minutes before slicing and serving.


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Stone Bake Marmalade Glazed Duck



  • 2 (5 1/2-pound) dressed ducks
  • 2 teaspoons salt
  • 2 teaspoons freshly ground pepper
  • 12 shallots, peeled
  • 10 garlic cloves, crushed
  • 2 fresh rosemary sprigs
  • 1 small lemon, cut in half
  • 1/2 cup lemon marmalade
  • 1/4 cup firmly packed brown sugar
  • Garnishes: rosemary sprigs, lemon slices, fresh berries

Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 250 degrees C. For more information, please refer to our Cooking Techniques Guide.

  1. Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wingtips under.
  2. Place ducks, breast side up, on a lightly greased grill rack and tray and place into oven once it has reached it’s optimum temperature and you have brushed embers to one side. Bake, uncovered for 30 minutes. Turn ducks over; bake 30 minutes.
  3. Combine marmalade and brown sugar into a mini saucepan and place in oven for 2 1/2 minutes. Turn ducks breast side up; brush with marmalade mixture. Return ducks to oven and bake for a final 5 to 10 minutes. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish with the fresh berries, rosemary sprigs and lemon slices.


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Parmigiano-Reggiano and Olive Bread Twists


A delightful snack, these Bread Twists look great and will impress visitors. Serve with Olive Oil and Balsamic Vinegar for a dip or serve with whatever you like.  Don’t skimp on the quality of the olives, it will be reflected in your loafs flavour.


To Make 10 Breadsticks

Proving 30 mins

Cooling 1 hour

Baking 10 minutes at 250° C

Need a baking tray, or two, lined with grease-proof paper

Water spray to mist inside of the wood fired oven


100g Purple Olives

60g Parmesan Cheese grated

5g Herbes de Provence

½ White Dough Ball (recipe below)

Oven Environment:

Fire up your wood pizza oven as per usual. Bring the oven up to maximum temperature, ensuring the oven is saturated with heat (the more heat ‘invested’ in the oven, the longer your baking phase will be.) This recipe is perfect after roasting or pizza cooking as the oven is already hot and saturated with heat. Let the oven temperature gradually cool to baking temperature, for this recipe around 250° C. Sweep all the embers out and place the door in the doorway. For more detail see our Cooking Techniques guide.

White Dough Ball Batch:

10g Yeast

500g strong bread flour

12g salt

350g Water

Rub Yeast into the flour, add the salt, then the water. Holding the bowl, use the other hand to mix for around 2 minutes or more, until a sticky dough starts to form.

Place the dough on a surface, it is sticky, but don’t use flour on the surface. Stretch and fold the dough ensuring you trap air inside. This is called ‘Working the Dough,’ (search online for guide video’s and advice on how to do so if you are unsure.) Keep working the dough until it starts to look silky and smooth, 5-10 minutes. Then sprinkle flour on the surface and fold, shape and form your dough ball. Cover and leave to prove for 1 hour.

Making the Twists

Stone the olives if required and chop roughly into quarters, mix with the cheese and herbs.

Lightly dust a surface with flour and lay out your ½ dough ball, flatten with your hands to about 20mm thick in the shape of a rectangle. Sprinkle the olive, herb and cheese mix over the dough and press in lightly with your fingertips. Fold one third of the dough into the centre and press down with your fingertips. Then fold the opposite side over the top, so the rectangle now covers only a third of the space it did previously. As if you were folding a leaflet.

Press down with the palms of your hands, so the olives are pressed into the dough. With a knife, cut width ways to result in around 10 strips, about 1cm wide.

Flour a surface again and roll and twist each strip so they stretch to the length of the baking tray. Place onto the baking tray, leaving a decent gap between each one to allow proving. Cover with a tea towel and place aside to prove for 30 minutes.

Mist the inside of the wood fired oven with a water spray. Place the tray(s) into your wood fired oven, which is already pre-heated and ready for baking. Bake for 10 minutes or until golden brown and cooked through. Cool on a wire rack for crispy sticks.