Hot Smoked Cedar-Planked Salmon with Lemon and Dill Hot smoked salmon with lemon and dill, cooked on a cedar board or on the perforated plancha in the Charlie Oven. A show-stopping charcoal-fired recipe with gentle smoke, perfect texture...
Miso Marinated Salmon or Trout with Hijiki Rice Sweet-savoury miso salmon, gently roasted in the Charlie, served with fragrant hijiki rice from our Japanese Fire Cooking Class with Chef Kate Fortescue.
Grilled Watermelon & Feta Salad A sweet and smoky twist on a Greek classic—grilled watermelon, salty feta, mint, and balsamic make the perfect fire-kissed summer salad.
Greek-Style Grilled Octopus – Fire-Seared Tender octopus marinated in lemon, oregano and olive oil, then fire-seared in the Charlie Oven until crisp and smoky at the edges. A Greek-style seafood showstopper.
Salt-Baked Sea Bream Whole sea bream salt-baked over charcoal in the Charlie Oven. Moist, delicately seasoned fish with a dramatic crust-cracking finish—simple, elegant, and full of flavour.
Spanish Paella This easy Spanish-inspired recipe shows you how to make a stunning smoky paella from start to finish in the Charlie Oven—no faff, just bold flavour. From crispy chorizo to juicy...
Charred Octopus with Grilled Lemon & Heritage Tomato Salad Fire-seared octopus, smoky grilled lemons, and a vibrant heritage tomato salad — this summer dish is fast, fresh, and full of flavour. Perfect for outdoor cooking on the Charlie Oven.
Mussels Cooked in Beer with Charcoal-Seared Asparagus Mussels in beer with smoky asparagus, cooked over fire in the Charlie Oven.
Iberico Secreto with Smoked Mussels, Samphire & Veal Jus Indulge in the Wagyu of the pork world; Iberico Pork Secreto is a rich delicacy to be cooked like steak. Simple and delicious!
