Pizza the action

Well, we have a few more fabulous reviews to add to the growing pile, thanks to Gourmet Chick, Sharking for Chips and Drinks and the Melbourne Weekly. Click on the images below to read the full articles.

Gourmet Chick

Sharking for Chips and Drinks

Melbourne Weekly

Introducing…Samuel Macbeth, waiter at Firechief and Goldilocks

Sam Macbeth, waiter at Firechief and Goldilocks

Samuel may be a youthful 21 but he's already a veteran in hospitality, having started working at the age of 14 as a café assistant on the Gold Coast. His passion for dance brought him to Melbourne a few months ago and when he is not effortlessly weaving between tables with pizzas piled high he is studying ballet at the National Ballet Theatre and one day hopes to make it to New York.

As a dancer Samuel needs to make sure he refuels and Firechief and Goldilocks certainly sate his appetite. Having worked his way around the menu, Samuel’s predilection for ‘hot stuff’ means he has zoned in on a couple of favourites.

The friarielli pizza consisting of pork sausage, rapé, fior di latter, parmigiano, basil, chillis and extra virgin olive oil is a go-to as is Goldilocks’ baked eggs in a spicy paprika capsicum sauce.

When it comes to pizzas, Samuel is quite the expert. A Macbeth family tradition is a pizza competition and Samuel’s specialty is the Hawaiian as ‘it’s all about the pineapple’. After much in-depth analysis Samuel has concluded that Firechief’s version ‘doesn’t even compare to his’, not because his is superior, but because Firechief’s surpasses his on all levels. Perhaps a Hawaiian-pizza-off is in order?

Firechief in the media

We've had a couple of fire-tastic reviews appear recently! Ela Carte of 3AW came and tried our three different pizza ovens (stay tuned for our 'margherita battle'!), while Leanne Tolra of The Weekly Review took a liking to our prawn and pancetta pizza. Read the full reviews by clicking on the images below.

3AW

The Weekly Review

Introducing Trent Smith, Bartender at Firechief

Trent Smith, Bartender at Firechief

Trent is the drinks master behind the bar at Firechief, whipping up fine coffees and cocktails, like the Negroni with Bombay Gin, Campari, Cinzano Rosso and orange zest.

Working right next to the kitchen, he’s made it his mission to try all of the pizzas on offer at Firechief, and he’s well on his way thanks to a bartering system in place with the chefs – coffees are exchanged for slices of pizza! Trent is therefore well placed to make a call on the best pizza at Firechief – and his vote goes to the Dorper lamb, a tantalising mix of braised saltbush Dorper lamb, goats cheese, toasted almonds, parsley, mint and crushed tomato.

From the drinks list, Trent recommends the Classic Mojito for guests who are after a refreshing end to their meal, with Havana Blanco, Havana Especial, soda, mint, lime, lemon and sugar.

Other than making the best espresso this side of Melbourne, Trent hopes to study theatre production at NIDA – where he’ll learn set design, lighting and stage management. He’s also spent plenty of time at the front of the stage, having acted in many plays during his years at university.

With acting running through his veins, he hopes one day to star on the big screen…so if you need an actor who also knows how to whip up a mean espresso martini, he’s your man!

Firechief shortlisted in the 2012 Australian Interior Design Awards!

We're super excited to announce that we have been shortlisted in the 2012 Australian Interior Design Awards! 

Our category, Colour in Commercial Design, features some amazing venues including the magical Kyambura Lodge and the industrial-glam of the John & Peter Canteen.  

Paul Mathis Design was shortlisted for work on both Firechief & Goldilocks. You can view our full entry here. 

Winners will be announced at an awards dinner on April 27th (fingers crossed!).

Interview with Daniel Barrese - Head Pizza Chef at Firechief

Daniel Barrese, Head Pizza Chef at Firechief Pizzeria, has nearly 15 years experience in pizza-making. He even travelled to Naples, Italy, to learn the true method of making authentic Napoli pizza from the Associazione Verace Pizza Napoletana – the guardians of genuine Napoli-style pizza.

In this video, Daniel discusses the cooking methods used at Firechief Pizzeria, and shows how he creates a true Napoli-style margherita pizza!

The Firechief way

Our 'Valoriani' wood-fired oven

We don’t do things by halves at Firechief, so on our menu you will find not one but three different styles of pizza, each with its own special oven, unique method of cooking and type of ingredients:

‘Valoriani’ wood-fired oven pizza 
Our wood-fired oven pizza is made to the exacting recipe as prescribed by Naples’ Associazione Verace Pizza Napoletana (the True Neapolitan Pizza Association). The AVPN is the global authority on true Neapolitan-style pizza - which means fresh, quality Italian ingredients on a thin, flexible pizza base.

To ensure that Firechief produces an authentic Neapolitan style of pizza, our head chef Gabriel Espinoza and head pizza chef Daniel Barrese undertook courses at AVPN headquarters in Naples, Italy. Our smartypant chefs completed the courses with distinctions.

Firechief uses only Italian produce in this range, right down to the salt that flavours the base. The tomatoes used are San Marzano - a variety of plum tomato that grows on the volcanic plains to the south of Mount Vesuvius, widely considered to be the best sauce tomatoes in the world. 

These pizzas are cooked in our wood-fired oven for 2 minutes at 400 degrees. As prescribed by the AVPN, all dough is formed by hand without the use of a rolling pin or mixer.

Be sure to try the authentic margherita in this range - it really takes the simple margherita to a whole new level with San Marzano tomato, bufala mozzarella, sea salt, basil and extra virgin olive oil.

‘Moretti’ twin deck oven pizza 
This range is cooked in a classic Italian twin deck oven. The pizzas are worked by hand and shovel, before being cooked on the oven’s stone floor at 360 degrees for 4 minutes. These pizza are cooked and prepared using authentic Italian methods, but are topped with locally-produced high quality ingredients.

You can’t go past the pork & fennel pizza from this range - pulled pork shoulder on asiago cheese with shaved fresh fennel and salsa verde.

Hand-formed pizza base

‘Modern’ conveyor oven pizza 
These pizzas are cooked on trays in a special Italian conveyor oven that produces gentle radiant heat, ensuring a juicy, tasty pizza. Using only the very best local ingredients, these pizzas cook for 6 minutes at 340 degrees.

If you’re in the mood for a friendly family dinner, try ‘la speciale’ from this range - prawns, ham, pepperoni, pineapple, peppers, mushrooms, crushed tomato, mozzarella, black olives and oregano.

Click here to see our entire menu.