How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking — Smoke Point

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How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking — Smoke Point


At Firedoor, one of Sydney, Australia’s busiest restaurants, chef and owner Lennox Hastie uses wood-fired grills and ovens on a menu that heavily features locally sourced ingredients. Using these grills, the restaurant serves dishes like grilled red kangaroo, queen scallops, dry-aged rib-eye, and more.

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20 Comments

  1. I went there six years ago, think they were reasonable new back then. Place was only half full. Can't remember that much about it tbh. Not a slight or anything, just is what it is. Will revisit I guess.

  2. Cooking with fire is the most rewarding style of cooking but it also requires 100% focus, gas and induction will give peace of ´mind but it is not quite the same.
    So well done fire door, many restaurants in Oz are now using hibachi instead of a stove!