When Heidi Chapman fired up her Jalando wood-fired oven for the first time, she had no idea it would transform the way she cooked and shared meals. What began as an experiment with a potato and chorizo bake soon evolved into a passion for wood-fired gourmet cooking, where each session brought new flavours, techniques, and discoveries.
“We’re still learning with every session,” Heidi recounts. “But it’s really satisfying to produce tasty and attractive food.” The experience quickly turned into more than just cooking – it became a journey of creativity, community, and mastering the fire.
Like any great adventure, Heidi’s foray into wood-fired cooking came with triumphs and challenges. Some pizzas were a little too crisp on one side, while others came out beautifully charred, but the learning process was part of the fun.
“The skills of judging the temperature and using different areas of the oven to cook, or keep things warm, are still being learned,” she says. “But we improve with every meal.”
This hands-on approach to fire management is what makes wood-fired cooking so engaging. Heidi quickly learned how to use retained heat -high heat for pizzas, steady warmth for slow roasts, and gentle embers for baking. It was about working with the fire, not against it.
What started with simple pizzas soon turned into full gourmet meals, showcasing the versatility of a Jalando wood-fired oven. Some of Heidi’s favourite creations include:
Finished with toffee balsamic drizzle for a perfect sweet-savoury balance.
A surprising favourite that became a regular feature.
Roasted in a dry rub marinade, creating a rich, smoky flavour.
The intense heat producing a perfectly crisp crust with a moist, flavour-packed filling.
And it’s not stopping there. “I’m planning to try homemade bread, fruit buns, and even clotted cream, using the retained heat after cooking,” she says.
It wasn’t long before word spread about Heidi’s wood-fired cooking, and soon, the neighbours were dropping not-so-subtle hints about when they’d be invited over for pizza. The oven became more than just a tool—it was a reason to gather, to share, and to create memorable meals.
“When we’re asked about our oven, we always tell people that it takes a little time to master, but that’s part of the fun,” she says. “We always enjoy the outdoor cooking experience, and our confidence improves with every meal.”
As more Australians turn to outdoor entertaining, wood-fired ovens are becoming the new centre of social gatherings, replacing the humble barbecue as the focal point of backyard cooking.
With her skills growing, Heidi is eager to push the boundaries of what her oven can do. On her list of future experiments:
Testing the oven’s ability to bake using residual heat.
Using the last of the oven’s warmth to create a rich, velvety finish.
Proving that a wood-fired oven isn’t just for European-style dishes.
Heidi’s experience highlights what makes a Jalando wood-fired oven unique. It’s not just about cooking, it’s about the process, the learning, and the transformation of ingredients over fire.
The deep, smoky taste of wood-fired cooking adds layers of richness to everything from meats to vegetables.
Whether roasting pork, baking bread, or slow-cooking stews, the oven adapts to every meal.
Unlike conventional ovens, wood-fired cooking requires skill, patience, and a willingness to experiment.
With every new dish, Heidi’s love for wood-fired cooking grows. The confidence that comes with mastering fire, the joy of sharing food with family and friends, and the creative possibilities of a Jalando oven have changed the way she cooks forever.
“It takes time to master, but it’s so worth it,” she says. “We always enjoy the experience, and there’s something special about cooking over fire that you just can’t get anywhere else.”
For Heidi, wood-fired cooking isn’t just about making great meals. She is embracing a lifestyle where food, fire, and community come together. As she continues to experiment, explore, and share her love of cooking, one thing is certain: the best is yet to come.
