How One of Australias 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. For more food and restaurant news, sign up for our newsletters: Credits: Producer: Connor Reid Field Producer/Director: Andrew Morgan Camera: Andrew Morgan, James Brettell Sound Recordist: Luke Stacey Editor: Howie Burbidge Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Associate Producer: Julia Hess Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal ---------------------------------------------------------------------------------------------------------- For more episodes of ’Smoke Point’, click here: Eater is the