We purchased a Nectre Bakers Oven for French Island. And here it is installed. It took us only 3 hours to fully install it.

And the first lighting. Even with no ash base, it started beautifully.

Here it is, already starting to warm us up.

We found it best to keep the wood flat (even though it isn't in this photo) on the coals, for nice slow burn, but warm enough for the oven. Small wood and flames were better for heating the top.

Keeping the kids out of hot water, is a nice little surround, and our first kettle.

This was my first loaf of bread, made in a heavy tin. It didn't really cook well enough on the bottom, need to turn it around a couple of times.

Perfect biscuits in about 10 minutes

Mmm.... Browning the meat and onions was a little slow on top, but the stew cooked just right. Taking off one of the rings helped with the heat.

My second bread worked much nicer. This time I kneaded a little better, and got a really nice crust - you can see how cripsy it was on top. No photo, but I also did bread on the 3rd morning, using an overnight rising an no kneading. It didn't rise well enough (I need to leave it longer) and I think it should be cooked in a cast iron pot for best results. The crumb structure though was more like a chiabatta.

Now if something is hard to get right, I think it is scones.

Here they are in the oven.

They rose well and look fantastic.

Scones were so yummy.

We roasted a greek seasoned lamb, and veggies. The lamb was so tender, you could cut it with your fork. It took about 1.5 hours for 2 kg of lamb. 3 nights and 3 days, and we cooked 3 lots of bread, warmed our soup, boiled the kettle, cooked biscuits twice, scones once, a roast and a stew. Not to mention that it kept us warm. What a great oven.