Slice: A Recipe For The Best Afternoon At The Beach
It should come as no surprise that one of our favourite things in the world is the beach.
Whether it's going for a surf, stretching out like a lizard with no plans but to finish a book, or used as a consistently impressive date spot, the beach has been our favourite background location for as long as our mum’s have been telling us to stop eating sand there. And like most things in the world, the beach is always made better with friends and food. In an experiment to test just how much more we possibly love the beach we decided to conjure up what could only be described as a slice of the perfect life: An afternoon hitting the beach with a couple of mates, beers, boards, an oven, a chef and some damn nice food.
Now if you’re anything like us and your beach food menu consists of a packet of chips and some grapes, then we’re here to tell you that you’ve been doing it all wrong. Or at least you just haven’t been shown how to do it as well as you could. Cue the new Gozney Tread Oven and a masterclass in impressing people by Three Blue Ducks Co Founder Darren Robertson.
Joined by Dead Kooks founder Eden Saul after a few waves on his sticks, local nurse Lani Davies, industrial designer Jye Brien, Something Very Special cofounder Matty Bouris, James Stocks and artist Harriette Thomas, Darren talked us through his tips and tricks in creating restaurant worthy dishes right there on the sand. If you thought wood fire pizzas were just about the most impressive thing you could possibly do on a beach, Darren went above and beyond, whipping up some scallops with Nduja butter, burnt citrus oysters, sticky pork ribs with kafir and sour plums, watermelon salad with burnt cucumber and pickles chill plus and absolutely insane lobster macaroni cheese. But that is not to knock the impressiveness of the pizzas including a pippies XO pizza and salted zucchini, lemon, rosemary and fresh curd pizza which are the very things the Gozney Tread ovens were designed for.
After the masterclass, there was enough evidence to prove that the Gozney Tread, known as the most portable of the pizza ovens by Gozney, is not just a pizza oven. Although it is perfectly built to cater for a 12’’ pizza, the revolutionary lateral flame means if you’ve got a cast iron pan, you can pretty much do whatever you want. It’s about as heavy as an esky, is specifically designed to be easily carried and paired with the Venture Stand and attachable cutting board pairs to allow you to create an outdoor kitchen in any alfresco location. The Gozney Tread heats up in about fifteen minutes, reaching adjustable temperatures of up to 500C, but importantly cools down in less than twenty minutes, meaning you’re not waiting around long in case a storm rolls in quickly or a kid actually does eat too much sand.
The important thing about that high temperature too, means pizza and food cooks pretty fast, forcing you to be genuinely more present as a cook. It’s like a little life hack to forget about your phone and immerse yourself in cooking for your mates, one of life’s wonderful moments. Take it from us, the Gozney Tread is the most impressive adventure-ready cooking machine we’ve ever used. And if you don’t believe us, take it from Darren’s pizza recipes. Best served on a beach.
