An Autumn Harvest Feast
From molten camembert torn apart at the table, to shattering pork belly crackling, to a burnished almond tart — this is fire cooking at its most generous. One long evening. One Dome.
Occasion
Weekend Gathering
Serves
4–6 guests
Evening
3.5 hours
Kit
Gozney Dome
Temperature through the evening
The Dome's thermal mass is your greatest asset. Start hot, let it descend naturally — the three courses are timed around that arc.
Course I
280–300°C
Searing — door off
Course II
400°C → 220°C
Roasting — door on
Course III
180–200°C
Baking — door on, managed
Day before
Salt and score the pork belly uncovered in the fridge overnight — this is what makes the crackling shatter rather than chew.
Overlap your cooks
The pork belly takes 90 minutes. Start it early, rest it, and use the residual Dome heat for the tart.
Temperature arc
This feast uses the full range: 400°C down to 180°C. Let the fire breathe and descend naturally between courses.
The philosophy
"Autumn cooking is unhurried cooking. The fire slows down with you — and the food is better for it."