#11  
Old 08-22-2007, 06:26 PM
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Location: Adelaide, South Australia
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Thumbs up Re: Russell Jeavon's Pizza Restaurant - South Australia

Damon,
my brother, through necessity became a great cook openning his own restaurant in Aldgate. He was closed down several years later by the council bylaws because of a lack of an invalid toilet (the landlord would not come to the party and put one in) and 4 car spaces too few, but that was quite a few years ago.
I am just starting to explore the cooking scene, I thoroughly enjoy food and decided that this oven would encourage me to extend my experiences and add to the flavours of our home, especially with the grand kids on their way. My wife is a very basic cook, you know, the meat and 3 veg type. All so well and good, but I get into strife when I cook the evening meals with meat and every veg in the pantry and fridge meals, usually 5 or 6.
I must admit, that she has come around to the oven and is enjoying it and my bread and buns coming from it. She still does her own pizzas, but then again so does everyone. Hey, I'm supplying the resources, they can make their own. Simply follow my example and technique. It is amazing how quickly they catch on and then you need to get in the queue to wait your turn to cook, or to turn your pizza. Once I have the circular peel, I keep it until I get mine out.
I need to mix my own flour and ingredients for the spicy fruit buns as the pre-prepared bun mix is quite expensive as is also the Gluten free flour here in Adelaide.
Anybody got formulas for this bun mix?

Neill
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  #12  
Old 08-22-2007, 10:08 PM
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Default Re: Russell Jeavon's Pizza Restaurant - South Australia

....lol...I can imagine you need to use the kitchen "seperately"

Yeah my wife is the main gastronomic supplier in the house and does a great job seeing there are 3 young boys (+ 1 bigger one).....however the oven takes the load off her when its comes to the entertaining......and gives me a chance to learn/experiment.....so far all guests want to return for more.

I recently made some extra dough for a recent firing and used it to make some extra garlic breads - after all where fed. It is basically a pizza dough base (flat as per normal) just topped lightly with minced garlic, mozzarella, a shake of dried parmesan and some EVOO. It looks cool with puffy spots here and there.
Anyway, once cooled I sliced, wrapped them up and stuck them in the freezer.

We reheated them the other night and had them with our pasta for tea. Its not as perfect as cooked on the day but its a way better option than the "frozen garlic breads" from the supermarket (which are really poison with garlic).

I don't have any bun mix recipes yet....although what about starting with a hot cross bun recipe.....mmm
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  #13  
Old 08-22-2007, 11:01 PM
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Thumbs up Re: Russell Jeavon's Pizza Restaurant - South Australia

Yep,
the orders are already coming in for the hot cross buns next easter.
I refuse to travel on the roads with all those other insane road users who are in an all out hell of a hurry to get where they want to go and home again so I stay at home and enjoy the peace and tranquility.
Will have make up some HOT (as in chilli flavoured crosses) for the buns just to get the reputation for 'what you ask for, you get'!
I haven't yet sourced any receipes specifically for the flour mix but will get them under way tried and proven (hopefully mastered) by next easter, rather than use premixed Bun mix.

Nelll
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  #14  
Old 08-23-2007, 06:29 AM
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Default Re: Russell Jeavon's Pizza Restaurant - South Australia

Damon,

I agree with all you say about Maggie Beer - surely one of South Australia's treasures! And yes - her quince paste is wonderful, as are all of her products, especially the Pheasant Patť.

I use her Seville orange marmalade with orange juice and Glen Morangie 10yo (plenty of citrus overtones) each year in a glaze for the Christmas ham. An annual chore in the Weber kettle, but I'd be lynched if I didn't make the effort! Well worth it though. I wonder if I'll be able to emulate the process in the WFO this year?

Cheers, Paul.
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  #15  
Old 08-23-2007, 05:34 PM
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Default Re: Russell Jeavon's Pizza Restaurant - South Australia

Paul that sounds quite a nice ham......yummm

I think its great that Australia has this multicultural heritage and each culture has bought its food along, hence some of the interesting things/people we have today.....I'm guessing there would be a degree of that in other countries that had a population expansion (periods) due to immigration(among other things).

...oooppsss I'm getting a bit deep but I really like how FB isn't just about building an oven.....its a "food culture" in itself.
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  #16  
Old 09-22-2007, 08:24 PM
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Thumbs up Re: Russell Jeavon's Pizza Restaurant - South Australia

Well, we celebrated our son Danielís 30th birthday last night at Russellís Pizza Restaurant and the night went extremely well.
I spent considerable time talking to the very young staff, the lad in the dark striped shirt was Russellís son and he was tending to the larger inside oven all night. They were extremely obliging with any and all information in regards to their dough, preparation, cooking and even the oven build. They were however quite taken with my infra red laser thermometer, so I will email them with the details a little later. In the rear shed, which seats around 50 guests, is a wall of photos from people who have built their ovens through Russellís inspiration and I have been asked to contribute.
We arrived at around 6:30 pm and left at 11:00pm having 34 of the 150 guests for the night. They often have up to 200 per evening.
On arrival I introduced myself and had free reign throughout the venue so I took some photos and temperature measurements
The larger inside oven had a hearth temperature of 334įC with a top centre dome temp of 500įC (well the dial maxed out). Two and a half hours later the temps were 278 and 470įC respectively.
The smaller outside oven was run by a seemingly very young teenager who impressed me with his ability with the peel and aptitude to heat, cook and control his oven goods, often with 4 pizzas and other bakes going in a continuous rate. His oven was ďa little hotter than normalĒ with an early hearth temperature of 362įC and a centre dome temp of 429įC. Later in the night, these had settled to 307į and 397įC.
We had friends who were fascinated with the wood fired ovens and they are to visit ours to experience the pleasures that we all have with our own. Who knows what may eventuate, maybe another one or two constructions.
The attached pictures are the outside of the Restaurant, the kitchen setup and the inside.
These are the ones featured in Russellís well known book on wood oven construction and cooking.
I might also add here that I was specifically looking for split, cracked or Ďspalledí common red bricks that were used in their construction. None whatsoever were seen and these ovens are used 3 days a week and in a commercial application! My next oven construction will be built using these Ďcommon pressed redí bricks that are freely available around the Adelaide area.

Neill
Attached Thumbnails
Russell Jeavon's Pizza Restaurant - South Australia-outside-russells.jpg   Russell Jeavon's Pizza Restaurant - South Australia-kitchen.jpg   Russell Jeavon's Pizza Restaurant - South Australia-kitchen-prepn.jpg   Russell Jeavon's Pizza Restaurant - South Australia-inside-oven.jpg   Russell Jeavon's Pizza Restaurant - South Australia-pizzas-oven.jpg  

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  #17  
Old 09-23-2007, 05:42 AM
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Default Re: Russell Jeavon's Pizza Restaurant - South Australia

interesting
- what sort of things did they cook (other than pizza)?

Russell was also on "Out of the blue" this week - thanks Hendo
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  #18  
Old 09-23-2007, 05:00 PM
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Thumbs up Re: Russell Jeavon's Pizza Restaurant - South Australia

Hi Damon,
everything that is cooked or baked in the restaurant come through his ovens. I'm not sure of the names of some of these 'special' serves or courses, but you start with a salad with all local goods, fetta cheese, beans, lettuces, fennel, mushrooms, tomato etc, then various sliced crusty breads with olive oil and crushed nuts/spices, meatballs in a white sause, lamb chunks in a gray on a pizza base, a whole range of his specialty pizzas and then his bakes pies, slices, baked puddings etc. He even roasts his own almonds. The outside oven is usually cooler for the reheating of the meatballs, and cooking the puddings/slices. You can see some of the sweets in the pics.
When we left at 11:00pm, the door was put in place to hold the heat in for cooking the next day.
You need to book and experience a night but Russell is rarely there on the nights. He does the courses and all the preparation but I haven't met him yet.

Neill
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  #19  
Old 11-14-2007, 05:43 AM
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Default Re: Russell Jeavon's Pizza Restaurant - South Australia

I can only endorse Neill's description of Russells, I was there for a meal just two weeks ago. First time for me as UK is a fair way to travel to a restaurant on a regular basis. I was fortunate enough to be introduced to this eaterie by my son who resides in Adelaide.
The food was excellent, v.f.m., the service was superb-very welcoming but above all it was the ambience that really caught one's eye. It was like being in an era that had not caught up.
Superb!!!!
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  #20  
Old 08-04-2011, 07:02 AM
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Il Pizzaiolo
 
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Thumbs up Re: Russell Jeavon's Pizza Restaurant - South Australia

NEWS RELEASE!
I had the pleasure of running into a resident from Willunga today (the township where Russell's restaurant is located, and he says that the restaurant was sold and rapidly going downhill.
The pizza prices are going through the roof and the quality going out through the floor.
He also spoke to me of his radical different oven layout which he claims will heat in 15 minutes, cook 4 large pizzas at a time and can maintain the heat all night long. I am awaiting a call to visit and view.

Cheers

Neill
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