I’m staying at Robert and Miranda’s farm in New Zealand where this magnificent pizza oven is a feature.
After the obligatory pizza, we were inspired by the cookbook The Kiwi Pizza Oven by Alan Brown and decided to try cooking some vegetables.
Whole roasted cauliflower, pre-boiled for 10 minutes then drizzled with oil and seasoned with salt and freshly ground black pepper. When the cauliflower was al dente and nicely browned, we smothered it in cheese sauce and baked a while longer.
A ratatouille of sorts. On a bed of finely sliced onions and garlic, alternate slices of eggplant (aubergine), zucchini (courgette) and tomato all drizzled with olive oil, sprinkled with dried basil leaves and seasoned with salt and freshly ground black pepper to taste.
Potatoes, peeled and almost sliced through, with the addition of rosemary and thyme, seasoned with salt and freshly ground black pepper and drizzled with melted butter. These were cooked upside down and turned halfway through cooking.
michelle picker cooks 