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

At Firedoor, one of Sydney, Australias busiest restaurants, chef and owner Lennox Hastie uses woodfired 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, dryaged ribeye, 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