Getting prepared the day before. Chainsawed up the jarrah remains of a garden shed I picked up off the verge up the road, set the bbq up as a fire pit, pulled together all the bricks and lumps of granite I could find.

Made a couple of wire baskets from the wire which also was picked up off the verge a long time ago and most recently has been keeping the dogs off the lawn while I try to get it to grow back.

The fire pit. It was 34 degrees on this day and this photo was taken at 2 pm in the hottest part of the day. Returning rocks to the fire as they fell out was a painful exercise.

After three hours, the rocks and granite in the centre of the coals were glowing red hot, and the dodgy mortar in my barbecue was buggered and in danger of collapse. When I transferred the rocks to the wheelbarrow, the heat transmitted through the steel tray set fire to the wooden frame. I had to change into long sleeved cotton shirt and trousers before I could get close enough to pull the rocks out. Most of the granite had fallen apart, good thing I used the bricks as well.

Laying the hangi has to be done in a hurry and there was no time for pics. When I put the rocks in the base of the hole the roots in the sand caught fire. After putting the wire baskets on the rocks it was a frantic exercise to lay soaked calico over the baskets while not collapsing black sand into the hole. I had to tuck the calico into the rocks to try to keep the sand out. Then about 5 l of extra water over the food and calico, sacking over the top, and shovel sand on quick before the heat escapes. On the left is how I looked when I finished.

5 hrs later, remove the sand, carefully peel back the sheets and lay on the edge of the hole to keep the sand out, remove the baskets. The calico had singed where it was tucked in the rocks but was still damp.

The chicken was wrapped in foil, stuffed with lemons and olives. It was well cooked, reasonably moist, with a lemony taste and flaked off the bones, no need to carve. The topside roast was well and truly cooked, and had dried out a bit but wasnt too bad. 5 hrs is way too long.

Despite the long cooking time, the vegetables held to gether nicely and the potatoes had that smoky steamy earthy taste that I remember from hangis.

Not too many complaints from the guinea pigs, mind you there is 80 l of beer on tap two feet to the right of this photo which helps with the appreciation.