How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking — Smoke Point
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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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.
So, basically, everyone leaves this place smelling like a kipper
$50 for 1 scallop 😂
This is the first foreign episode I've ever seen on the series.🦘
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!
Insanely overrated restaurant
One of Australia's best restaurants 😂
The steaks look grossly underdone 🤮🤮
Absolutely disgusting they spray their stuff with canola oil.
This is how aboriginal people have been eating there meat and fish with the bark for thousands of years and look how much is cost nowadays 🎉
Not a good restaurant
My wife and I ate there as a belated 4th anniversary 😊 the food was incredible
rapeseed oil 🤢
Way to ruin the meat
Treat it with respect and love then spray it with vegetable oil🤢🤮
This guy commands so much respect for his craft.
Aaargh…. primitive human beings
Should use malley root
Fat aging of meat is done by the Māori it’s from new Zealand what your doing is culturally offensive and stolen and your meat is absolute garbage.
Yuck 🤢
I’ve visited so many restaurants with better food than this without all the pretentious BS that I see here.