Woodfire Pizzeria - Culatello w pizza fritta - Cured pork hind-leg served w parmiggiano reggiano cheese and deep fried pizza bread ($23)

Woodfire Pizzeria, Ivanhoe

Woodfire Pizzeria
Woodfire Pizzeria - Culatello w pizza fritta - Cured pork hind-leg served w parmiggiano reggiano cheese and deep fried pizza bread ($23)
Culatello w pizza fritta - Cured pork hind-leg served w parmiggiano reggiano cheese and deep fried pizza bread ($23)
Woodfire Pizzeria - Prosecco-battered zucchini flowers stuffed w buffalo cheese, ricotta, mascarpone, lemon zest and herbs served w eggplant agrodolce ($14.90)
Prosecco-battered zucchini flowers stuffed w buffalo cheese, ricotta, mascarpone, lemon zest and herbs served w eggplant agrodolce ($14.90)

Woodfire Pizzeria has moved up the road to a new, bigger venue that with a fresh and modern industrial design. Before the main event, partake in some starters. The Culatello is a lesser known and more expensive salumi made from the hind-leg of the pig. The supple cold cut is served with olives, chunky pieces of Parmiggiano Reggiano and deep fried pizza dough. The Zucchini Flowers are coated in a light Prosecco batter and stuffed with a trio of cheeses: buffalo cheese, ricotta, and mascarpone. The bed of eggplant agrodolce underneath adds a little more punch of flavour.

Woodfire Pizzeria - Panzanella con polpo - Chargrilled octopus served in a shell of potato-bread w heirloom tomatoes, cucumber, Spanish onion, radish and basil seasoned w red wine vinegar dressing ($15.50)
Panzanella con polpo - Chargrilled octopus served in a shell of potato-bread w heirloom tomatoes, cucumber, Spanish onion, radish and basil seasoned w red wine vinegar dressing ($15.50)
Woodfire Pizzeria - Swordfish carpaccio - Thinly sliced swordfish cured and aged in house for 3 weeks, served w charred nectarines, burrata, rocket and green peppers ($15.90)
Swordfish carpaccio - Thinly sliced swordfish cured and aged in house for 3 weeks, served w charred nectarines, burrata, rocket and green peppers ($15.90)
Woodfire Pizzeria - Semolina chips - deep fried cheese filled semolina chips served w spicy aioli ($8)
Semolina chips - deep fried cheese filled semolina chips served w spicy aioli ($8)

Panzanella con Polpo is plated in quite a contemporary fashion. Chargrilled octopus is mixed with heirloom tomatoes, cucumber, Spanish onion, radish, basil and red wine vinegar dressing, with shards of flatbread splayed out on top replacing the more typical cubes of bread. Swordfish is cured and aged for three weeks before being served as a refreshing and summery carpaccio with charred nectarines, burrata, rocket and green capsicum. The fish finger-looking Semolina Chips are done well. They’re packed full of flavour and have all the crispy, moist cheesiness you’d want in a chip like this.

Woodfire Pizzeria - Pera e speck - Fior di latte, pear, mascarpone cheese, rocket, speck
Pera e speck - Fior di latte, pear, mascarpone cheese, rocket, speck
Woodfire Pizzeria - Porco Porcini - Truffle oil, fior di latte, Provolone cheese, Italian pork sausage, pancetta, porcini mushrooms, parsley
Woodfire Pizzeria - Porco Porcini - Truffle oil, fior di latte, Provolone cheese, Italian pork sausage, pancetta, porcini mushrooms, parsley
Porco Porcini - Truffle oil, fior di latte, Provolone cheese, Italian pork sausage, pancetta, porcini mushrooms, parsley
Woodfire Pizzeria - Margherita - Napoli suace, mozzarella fior di latte, basil
Margherita - Napoli suace, mozzarella fior di latte, basil

Unsurprisingly, Woodfire Pizzeria serves…woodfired pizza. Thin, light and airy Napoli-style pizza is adorned with traditional and modern combinations of ingredients, and tonight, the classic Margherita, Porco Porcini and Pera e Speck are sampled. My personal favourite is the Porco Porcini with truffle oil, fior di latte, Provolone cheese, Italian pork sausage, pancetta, porcini mushrooms, and parsley. Can’t go wrong with truffle on pizza.

Woodfire Pizzeria - Saffron gnudi - Saffron ricotta gnocchi balls, spinach, thyme, butter, macadamia ($21.50)
Saffron gnudi - Saffron ricotta gnocchi balls, spinach, thyme, butter, macadamia ($21.50)
Woodfire Pizzeria - Spaghetti alla chitarra - Italian tomato sugo, cherry tomato, parmesan, burrata, basil and lemon zest ($21)
Spaghetti alla chitarra - Italian tomato sugo, cherry tomato, parmesan, burrata, basil and lemon zest ($21)
Woodfire Pizzeria - Squid Ink penne w pancetta
Squid Ink penne w pancetta
Woodfire Pizzeria - Linguine di Mare - Morton bay bug, Tasmanian mussels, calamari, chilli and garlic sauce ($23.50)
Linguine di Mare - Morton bay bug, Tasmanian mussels, calamari, chilli and garlic sauce ($23.50)
Woodfire Pizzeria - Pappardelle bolognese w slow cooked beef ragu and shaved pecorino cheese ($21.90)
Pappardelle bolognese w slow cooked beef ragu and shaved pecorino cheese ($21.90)

Pasta at Woodfire is made on site. There’s the more doughy Saffron Gnudi; saffron ricotta gnocchi balls cooked in butter and crowned with spinach, thyme, and macadamia crumbs. Simple flavours can be found in the Spaghetti alla Chitarra with its Italian tomato sugo, cherry tomato, parmesan, burrata, basil and lemon zest. The Linguine di Mare is one of the more eye-catching dishes. The Morton bay bug, Tasmanian mussels, calamari, chilli and garlic sauce are paired with the dark-coloured linguini, the chewier texture of the pasta reminding me of fried Chinese egg noodles. My pick is the Pappardelle Bolognese with its slow cooked beef ragu and shaved pecorino. The pasta is smooth to the tongue, and the pappardelle holds the comfortingly flavoursome beef pieces nicely.

The surroundings may have changed (slightly), but Woodfire is continuing to serve the Italian food that established it as a local favourite.

Woodfire Pizzeria
Woodfire Pizzeria

Disclaimer: I was invited to Woodfire Pizzeria as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time

Woodfire Pizzeria
199 Upper Heidelberg Rd
Ivanhoe, VIC, 3079
(03) 9497 3255
woodfire.net.au
Woodfire Cafe Pizzeria Menu, Reviews, Photos, Location and Info - Zomato

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