A Spring Celebration Feast
Fire-blistered asparagus with anchovy butter, a whole sea bass roasted with fennel and orange, and a scorched meringue lemon tart to finish. Light, bright, and built for the season.
Occasion
Birthday / Celebration
Serves
4–6 guests
Evening
3 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
380°C+
Searing — door off
Course II
260–280°C
Roasting — door on
Course III
200–220°C
Baking — door on, managed
Stone floor cooking
The asparagus goes directly on the stone. Keep the Dome at maximum for the starter — no tools needed, just tongs.
Fish needs room
Two fish in a wide tray is more forgiving than one large fish. Give them space and don't open the Dome unnecessarily.
Prepare ahead
The tart case, curd and meringue can all be prepared before guests arrive. The Dome just sets the curd and scorches the finish.
The philosophy
"Spring cooking is about restraint. The Dome provides the drama — the ingredients do the rest."