5 Venues to Experience Wood-fired Thrills on the Grill

Wood-fired ovens have been with us since the dawn of civilisation.

Discovered in virtually every ancient civilization, the most famous being the brick ovens found in Pompeii which are still in great shape in museums throughout Europe – they say you could start baking in them today!

Here are five venues you need to try to experience wood-fired thrills on the grill:

Sydney Common on Elizabeth Street in the heart of Sydney celebrates contemporary ingredient-focused wood-fire cooking with a uniquely Australian accent. Nestled in the Sheraton Grand Sydney Hyde Park, this stylish restaurant has an open kitchen so you can watch the Chefs in action along with park views through enormous windows.

 

Head Chef Jamie Robertson has designed a menu brimming with some of the country’s leading producers to create dishes sure to tempt all palates - think starters like grilled scallops, nduja vinaigrette and sesame salt; move onto memorable mains of wood-fired grilled King prawns, chilli and salted shiso butter, or market fish, pil pil, charred lemon and sides of fries, beetroot, chevre and citrus salad.

Expect fare with a South African twist and delicate smokiness on the menu at Old Palm Liquor on trendy Lygon Street in Brunswick East. This moody wine bar and dining destination delivers an eclectic vibe of timber panels, rattan ceilings, fans with blades like canoe paddles and a vintage pokie room with padded stools, making this the ideal place to linger over a vino and bite to eat with someone special.

 

Start an evening to remember with wood-fired flatbread, sumac and labneh, then delve into dishes from the fire such as dory fillet, capers, saffron and red pepper vinaigrette, or Cape Grim flank steak with berbere butter and sides of charred glazed carrots, fries and garlic mayonnaise.

A true Melbourne dining experience, enjoy the finest seafood the region has to offer at Waterfront Brighton on Church Street. With more than 100 years in hospitality, the Zampelis family welcomes guests to enjoy a unique culinary offering, dedicated to a sea-to-plate ethos with daily visits to the market to select the best oysters, pristine shellfish and fresh local seafood; served in a chic coastal vibe of polished wood, arched windows and sparkling glassware.

 

Cast your net over entrées like classic seafood chowder with prawns, mussels, clams, local fish and saffron, or hiramasa kingfish carpaccio, fermented green chilli, Japanese radish and native lime; then slice your knife into wood-fire char-grilled rib eye on the bone with red wine jus and sides of honey-glazed baby carrots, truffled mash and grilled asparagus.

Discover neighbourhood pizza bar, Pan & Vine on King William Street in Kent Town to appease cravings for gourmet pizza, pasta and more. Run by two brothers, Anthony and Luke, this rustic Adelaide eatery blends bottle-green tiles and potted plants with ironbark bench tops and cage shelving, along with a flashing neon sign and vintage print tiles on the walls; grab a glass of vino and peruse a menu offering naturally leavened sourdough pizzas, matched with pasta and side dishes.

 

From the wood-fired pizza oven come slices such as Spicy Boy – shredded mozzarella, pepperoni, tomato, nduja, red onion, chilli oil and flakes – along with Nino’s, topped with mozzarella, salami, pancetta, leg ham, chicken sausage and BBQ relish; vegetarians opt for Verde with roast fennel, broccolini, olive oil, cheese and coriander vinaigrette.

Find pizza, the wood-oven kind, wine the local kind, music and when allowed dancing at Russell’s Pizza on High Street in Willunga. This well-loved local restaurant started in 1992, has become a SA institution offering delicious, quality and wholesome ingredients served in a simple, fun and informal style, housed in an 1800s miner’s cottage, barn and shed with a gorgeous courtyard and lawn ideal for relaxing with family and friends.

 

Prepare to devour gourmet pizza such as slow-cooked spiced lamb, sheep’s milk yoghurt, preserved lime and coriander, or the supreme with tomato, pepperoni, Kransky, assorted vegetables, cheese and olives; perhaps caramelised onion, olives, anchovies, roast capsicum and zucchini hit the mark, while the vego appeals to plant-based diets with vegetables, goats’ feta and olives.