Russell Jeavons, famous for his restaurant, Russell's Pizza, a brick oven pizza joint that operates only one night a week in the Willunga township of the Fleurieu Peninsula, helps us create some of his most impressive dishes in a brick oven built to his painstaking specifications.
And while I glazed over halfway through building my brick oven, the last 20 or so pages of this book show why I should have kept reading. The Napoli pizza with Buffalo Mozzarella, pide, roast recipes and baked fish advice are all worth reading a couple of times. And the sweet section is, as always, mouth watering.
If you can't get into the restaurant then have a look at the book.
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