For generations, cooking with fire was the centrepiece of Australian kitchens, from the communal wood-fired ovens of early European immigrants to backyard barbecues that defined weekend gatherings. While modern cooking technology introduced convenience, wood-fired pizza ovens have made a strong resurgence, becoming a staple in both homes and professional kitchens across the country.
Australians are embracing traditional cooking methods not just for their flavour but for the experience. Unlike conventional ovens, wood-fired ovens create a multisensory journey—from the crackle of burning hardwood to the aroma of perfectly blistered dough. This renewed love for fire-based cooking is not just about nostalgia; it’s about elevating how we experience food.
The origins of wood-fired cooking trace back thousands of years, but its presence in Australian cuisine became particularly notable with European migration in the 20th century. Italian and Greek families brought their pizza-making traditions, often constructing handmade brick ovens in their backyards. These ovens became not only a way to cook but also a social gathering point, where food, family, and culture intertwined.
Despite the rise of gas and electric ovens, wood-fired cooking has always retained a cult following. Home cooks and professional chefs alike have long appreciated the unique textures and deep smoky flavours that only a wood-fired oven can deliver. Today, as Australians seek authenticity in their food, this method is experiencing a powerful revival.
With an increasing interest in craftsmanship, quality, and artisanal food, many Australians are reconsidering their cooking techniques. Here’s why wood-fired ovens are making a comeback:
Unlike electric or gas ovens, wood-fired models generate intense, even heat that crisps the crust while locking in moisture, creating a perfectly balanced pizza—crunchy on the outside, airy inside.
Cooking with fire isn’t just about making food. It’s about creating an experience. Whether it’s a backyard gathering or a restaurant with an open kitchen, wood-fired ovens turn cooking into an interactive event.
While best known for pizza, wood-fired ovens can be used for roasting meats, baking bread, and even cooking desserts, making them an invaluable addition to any kitchen.
As more Australians look for eco-friendly cooking solutions, wood-fired ovens provide a low-energy alternative. When fuelled with sustainably sourced hardwood, they can be more energy-efficient than gas or electricity over time.
As demand for wood-fired ovens grows, so does the conversation around sustainable fuel sources. With responsible forestry practices and access to high-quality Australian hardwoods, many home cooks and restaurateurs are prioritising ethical wood sourcing.
Key sustainability factors include:
Hardwoods such as ironbark, red gum, and oak burn hotter and cleaner, reducing emissions and ensuring better efficiency.
Using offcuts from timber production and replanting programs help offset carbon impact.
Modern wood-fired ovens are designed for better heat retention, meaning less wood is required per cook, reducing overall consumption.
Wood-fired cooking is about more than just making great food. It is all about bringing people together. Across Australia, community events, food festivals, and even farmers’ markets are celebrating the return of authentic, fire-cooked meals.
Annual gatherings that showcase local producers, pizzerias, and home chefs using wood-fired ovens.
Restaurants and cooking schools now offer courses on how to master wood-fired techniques, from dough fermentation to managing oven temperatures.
Featuring hand-crafted pizza dough, traditional cheeses, and wood-fired baked goods that highlight the impact of slow cooking.
While modern technology continues to evolve, the return to traditional, hands-on cooking is undeniable. Australians are looking for ways to reconnect with food, prioritising craft over convenience. This shift is not just a passing trend: it’s part of a larger movement towards sustainable, flavour-driven, and communal cooking experiences.
With continued innovation in oven design, fuel efficiency, and cooking techniques, wood-fired cooking is set to remain a cornerstone of Australian culinary culture. Whether in a backyard or a professional kitchen, the fire is well and truly alive.
Wood-fired ovens reach higher temperatures and create a unique smoky flavour that gas or electric ovens simply can’t replicate. They also provide a more authentic texture, with crispier crusts and airy interiors.
Yes, when using sustainably sourced wood. Hardwoods like ironbark and red gum burn efficiently, producing less smoke and lasting longer than softwoods.
Absolutely. Many chefs and home cooks use wood-fired ovens for roasting meats, baking bread, slow-cooked dishes, and even desserts.
Dense hardwoods such as oak, ironbark, and red gum are ideal, as they burn hotter and produce less smoke, resulting in cleaner, more efficient cooking.
The JA70 model is our biggest seller and this reaches optimal temperature in 40-60 minutes with proper airflow. The larger ovens, take a bit longer, but they do retain their heat.
