Roasted Aubergine and Broccoli with Goma-ae Fire-roasted aubergine and broccoli, charred in the Charlie Oven and tossed in a nutty sesame dressing. A Japanese Fire Cooking Class recipe with Chef Kate Fortescue.
Greek Tzatziki Creamy, garlicky tzatziki with fresh cucumber and dill—cool and refreshing alongside fire-cooked meats and veg from the Charlie Oven.
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.
Melitzanosalata – Fire-Roasted Greek Aubergine Dip Smoky Greek aubergine dip made the traditional way—charred over fire in the Charlie Oven and mixed with lemon, garlic, and olive oil. Rustic, rich, and perfect with flatbreads.
Gemista – Greek Stuffed Tomatoes & Peppers Roasted Over Charcoal Sweet peppers and juicy tomatoes filled with herby rice, slow-roasted over charcoal in the Charlie Oven for deep flavour and tender texture. A Greek vegetarian classic made even better by...
Tiropita – Greek Feta Filo Parcels Crispy layers of buttery phyllo filled with creamy feta and baked to golden perfection in the Charlie Oven. A simple Greek classic made even better over fire.
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.
Smoky Apple & Irish Whiskey BBQ Sauce for Wings Nothing beats sticky, smoky wings, and this apple & Irish whiskey BBQ sauce brings the perfect balance of sweet, tangy, and boozy warmth.
Detroit Deep-dish Pepperoni Pizza Give our Deeppan Pizza a try—each square is crunchy on the edge, melty in the middle, and loaded with pepperoni, all baked perfectly in the Charlie Oven.
