Holy Smoker

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Holy Smoker

Small-batch food products with character. Designed around exceptional local ingredients. Made in Mannum, South Australia.

05/09/2026

CABBAGE & HAM MACETA + PEAR EN CROÛTE

I had half of an orange-infused bread I made a while back taking up space in the freezer, so I decided to use it.

For the main, I hollowed the bread out, brushed the shell with egg and baked it until crisp.

The filling started with finely chopped brown onion and chopped soppressa cooked down in EVOO. I had about a tablespoon of crushed garlic left in a jar, so I poured in half a cup of rosé, shook it hard, and tipped the whole lot into the pan.

Two big handfuls of chopped cabbage went in with a large piece of butter, salt and black pepper. Once that had cooked down, the juice of a large orange was added and reduced through the mixture.

A layer of ham went into the bread shell, followed by the cabbage mixture, another layer of ham, then butter, thyme and Parmesan before it went back into the oven.

I love that you can just eat from the bread bowl and take as much of the crust as you want.

Cabbage & Ham Maceta.

The bread removed from the middle wasn’t wasted either. It already had a chewy texture and was easy to work back into a dough. I wrapped it around a whole pear with butter and sugar and baked it until caramelised, then added a few scoops of mango sorbet and put it back into the oven for a little longer.

Pear en Croûte.

Half a loaf from the freezer. Two courses. Very little waste.

Holy Smoker

Made in Mannum, SA.

04/09/2026

CHICKEN & CABBAGE FEUILLETÉ

Chicken breast was diced and cooked with onion, garlic, cabbage, thyme, butter and fruity white wine, then cooled and finished with Dijon, mayonnaise and egg yolk.

The filling was enclosed in fresh pasta, brushed with our Hola Ajo drizzle, wrapped in puff pastry, then shallow-fried in EVOO and butter until golden and crisp.

One chicken breast made three of these — and they’re definitely main-course size! Cabbage is so cheap at the moment too.

This plate filled me up on its own, but I’d serve one with honeyed carrots and buttery mashed potato.

Holy Smoker

Made in Mannum, SA.

02/09/2026

CHICKEN & SOPPRESSA TORTA

I still had leftover chicken filling from the Dijon Chicken Pastie, so I used it tonight.

Some red capsicum, red onion and garlic were finely diced and cooked in EVOO and salted butter, then the leftover chicken was added with paprika and passata and reduced until rich and concentrated.

Fresh pasta was made and rolled into four very thin sheets.

The torta was built in a foil mould with layers of chicken, mozzarella and fresh pasta. A little water was used to rinse the last of the mixture from the pan and poured over the final pasta layer.

For the top, puff pastry was rolled almost transparent and laid over the torta, then finished with sliced soppressa, a few more drops of passata and mozzarella before baking until deeply browned and crisp at the edges.

An easy, very tasty dish sitting somewhere between lasagne, pie and pizza, served with grated Parmesan.

Holy Smoker
Made in Mannum, SA.

01/09/2026

HOLY SMOKER — DRIFTER

Enjoy your Father’s Day lunch with Dad — then leave the evening up to us.

This Sunday night, Holy Smoker is trying something different.

Santa Cruz pizzas will be made fresh before delivery and cooked at your door.

The Santa Cruz comes with our Ruby base, mozzarella, smoked ham, red onion, red capsicum and EVOO.

Choose your sausage:

• Jalapeño & Cheese Salami
• Smoked Duck, Glazed Cherry & Walnut

All we need when we arrive is a power point.

Stay and chat while it cooks — or we’ll leave you to relax and let you know when it’s ready!

Message Holy Smoker to order.

Holy Smoker
Made in Mannum, SA.

31/08/2026

DIJON CHICKEN PASTIE

Four crumbed chicken and vegetable balls from the IGA were cooked in EVOO and broken down in the pan with a little crushed garlic, salt and black pepper.

Once the mixture had cooked dry, half a cup of sweet white wine was added, along with some finely chopped red capsicum and a few pinches of chilli - then everything was reduced again.

A big k**b of butter went in, followed by a heaped teaspoon of Dijon mustard and half a teaspoon of thyme.

Once the filling had cooled slightly, a beaten egg was stirred through to bind it, along with a teaspoon of white wine vinegar to sharpen everything up.

Puff pastry was laid over a pizza tray and brushed with Hola Ajo, then half of it was topped with the chicken filling. The pastry was folded over, pressed and sealed with beaten egg.

The whole thing was egg-washed, cut with three steam vents, then finished with a few pieces of cherry tomato and some mozzarella before baking.

Holy Smoker
Made in Mannum, SA.

30/08/2026

THE RAVENNA

A new Holy Smoker pizza named after the Adriatic port city east of Bologna.

Rich beef and bacon ragù, mozzarella, Riverland rosé, thyme and chilli, baked until deeply browned and just beginning to catch at the edges.

The Ravenna is rich, smoky and savoury — and very different from The Santa Cruz and The Marseille.

Holy Smoker
Made in Mannum, SA.

29/08/2026

Hey Mannum ... I can make and deliver two Santa Cruz pizzas tomorrow night (Sunday).

This time they’ll feature an amazing duck sausage with walnuts, glazed cherries and pine nuts, alongside the usual Santa Cruz toppings and Holy Smoker sauce.

Only two available — $25 each.

Please message the Holy Smoker page if you’d like one. 🦆🍕❤️

Holy Smoker
Made in Mannum, SA.

27/08/2026

Crumbed Chicken Fettuccine

I pulled out some orange-filled dessert “ravioli” that I froze a week ago.

The orange filling was removed, and the orange-infused pastry was flattened and roasted until completely crisp. Then I blitzed it into a coarse crumb.

That became the coating for chicken breast cut into strips, first covered with a mixture of mayonnaise, Dijon mustard, fresh garlic, dried thyme, lemon zest and EVOO, then pressed into the toasted orange-pastry crumb and cooked until golden.

The mayo-Dijon mixture became a sauce as well, loosened with a squeeze of fresh lemon and a little more EVOO.

For the pasta, carrot, celery and pear were gently boiled together in salted water with a k**b of butter. They were removed and blended, but the cooking water stayed in the pot.

Hand-made, hand-cut fettuccine was then cooked in the same carrot, celery, pear and butter cooking water.

The crumbed chicken was fried in butter and EVOO, then the pan was deglazed with fresh lemon juice. The blended carrot, celery and pear went back into the pan with salt, pepper and butter, and slowly reduced.

The fettuccine was tossed through the carrot, celery and pear sauce and plated. The crumbed chicken was laid over the pasta, followed by the mayo-Dijon finishing sauce.

Holy Smoker
Made in Mannum, SA.

25/08/2026

THE PALERMO

A new Holy Smoker calzone named after the historic port city of Palermo, Sicily.

Fresh pork is cubed and browned generously in butter with sage and oregano, then removed from the pan to rest.

Whole cherry tomatoes are added to the remaining butter, pork juices and herbs, covered and slowly stewed until they begin to split. Sliced red onion, fresh garlic and cracked black pepper are then added, followed by a splash of white wine vinegar and salt.

The pork is diced and returned to the pan with chilli flakes, before a little Parmesan is stirred through over low heat.

The filling is folded into fresh pizza dough and baked directly on a hot stone until the base is crisp.

Meanwhile, our Pomodoro Sauce is made in the same pan, picking up all the remaining pork juices, butter, herbs and caramelised flavours from the filling.

The Pomodoro Sauce is poured generously over the baked calzone, topped with mozzarella, then returned to the oven until bubbling and golden.

The Palermo.

Holy Smoker
Made in Mannum, SA.

24/08/2026

THE MARSEILLE

A new Holy Smoker pizza named after the famous port city in southern France.

Puff pastry layered with sliced mortadella, then topped generously with red onions cooked slowly in butter with fresh garlic and sage.

Sauvignon Blanc is reduced through the onions before Dijon is stirred through at the end.

The whole thing is finished with a sprinkling of Parmesan and cracked black pepper, then baked until the pastry is crisp and the onions are dark, rich and deeply caramelised.

The Marseille is a light savoury pizza with a gentle wine-and-herb aroma.

Perfectly shared on warm nights with chilled wine.

Holy Smoker
Made in Mannum, SA.

Address

Mannum, SA
5067

Telephone

+61411550640

Website

https://holysmoker.com.au/

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