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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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
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Smoke Point', click here: trib.al/YyHt5Vx
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[@primeribviking3688]

Anthony Bourdain went to a small town in Spain (I think) on one of the early episodes of No Reservations and this guy was there learning. I recognized the grill setup from the first frame. That's awesome he stuck with it

[@Glee73]

you are right. Etxebarri Restaurant.

[@p.h.bridegroom4142]

He has an episode of Chef's Table about him on Netflix. They mention that and he talks about that place and the guy that owns it.

[@hoilst265]

Shameful that he had to go overseas. Bloody Sydneysiders.

[@ustujnin]

he wasn't there just learning, he became the soul of the restaurant and the reason it became famous - then he had a difference of opinion with the owner and went his own way

[@somerandomfella]

That grill looked familiar.

[@Plrmn12]

Gordon Ramsey is going to be tremendously surprised seing yet another restaurant serving grilled lettuce

[@Akhtar93]

DAAAMN MY FIRST THOUGHT TOO 😂

[@PpNach]

Hahaha I came to the comment section just about this

[@C4backjump]

He has it on his menu now

[@BadYossa]

It's curious, because it's an age old thing. Years ago I worked at a well known fine dining UK restaurant that cooked hispi/sweetheart cabbage over coals until it was super charred, then a few mins in a hot oven and finally served with a tom/shallot dressing on the top. It was extremely popular and had such an incredible flavour.

[@WakingUpTheTitans]

Damn, wait until he deep dives the suburbs of Indonesia and find deep fried cabbage served nigh everywhere

[@reecehayes1318]

Lucky enough to have had dinner at firedoor 3 days ago. A truly incredible experience across every single course. Lennox and the team are masters

[@MyMumei]

Been trying for months!

[@c1bersnake]

The experience may be unique but that food looks depressing Yall are gaslighting yourself into thinking it's good

[@danielsimpson607]

@@c1bersnake nice 🎣 attempt

[@dpepsta]

Traveling throughout Australia i found the book cooking with fire, is this him ?

[@reecehayes1318]

@@dpepsta Lennox has a book called finding fire. Hes also featured in a chefs table bbq episode

[@sophiaisabelle01]

We appreciate Eater for giving us quality content this holiday season.

[@devynselnes4282]

No

[@Xerostarry]

amogus

[@cwg73160]

Because they’re only doing it from the goodness of their heart, right? They’re not trying to promote anything or make any money, right?

[@Lousasshol]

I’ll give u some quality content

[@bdog6160]

You a industry plant

[@Blackmark52]

I just saw the Grilled Coral Trout and I have to post again. When I saw it served on smoking bark, I almost cried at the beauty of it.

[@Tonyhouse1168]

I don’t even like fish but you’re right, it looked incredible!

[@JohnHausser]

“I don’t always eat 🥩 But when I do. I choose the best 🔥” should be the motto of this place Cheers from San Diego California 🇺🇸

[@mvblitzyo]

I viewed a documentary a few years ago about this chef what an incredible journey from all the challenges he had to a beautiful restaurant cheers mate !

[@woody_fromda6ix206]

do yo remember the name i would love to watch it thanks

[@umut895]

@@woody_fromda6ix206 Chef's Table: BBQ. Episode 2

[@reptileman262]

Saw this guy on the BBQ season of "Chef's Table", incredible stuff. Would love to visit and try that $100+ steak!

[@chasemarcotte8930]

Hell's yeah brother

[@shanewood3974]

Was about $400 when we went but best steak of my life by far

[@Enddy146]

I also recognized him from that show. He's an artist who truly mastered his craft and I'd love to try his food as well.

[@T_bone]

Fire+meat+Eater= $400 appetizer.

[@Mr16bit]

I've had 150day and 250day steaks there. 150 was better for me. Def the best beef dish I've had anywhere.

[@moto3463]

Food looks amazing as someone who worked in a Kitchen in Australia the amount of heart & dedication this Chef has is awesome. Good Aussie wood and good quality food. Definitely need to go here!

[@paultappan9055]

Kudos to you guys. Here in Cape Town most of us have dedicated rooms almost like kitchens dedicated to cooking on open fire. Yes, we make fires indoors. It's so common it's weird if you do not have an indoor spot dedicated for this. It's almost compulsory to have one of these rooms. Specifically when entertaining guest etc. Gotta hand it to you guys for adopting the open flame approach. There simply is nothing better. Well done!

[@AutoAgentcoza]

Yes, us South Africans (& Argentinians) have definitely not lost the art of open fire cooking. We Braai! We even have a national holiday dedicated to this: National Braai Day

[@hzlkelly]

You mean Africans? Y’all should travel more

[@Fisklina]

I really want to visit this restaurant. Will be top of my list for sure next time I'm in Australia. I remember the first time I came across Lennox the first time I ate at Etxebarri years ago. It seems he really is honoring his time there with his restaurant.

[@susantkhadka5143]

I have eaten there and I liked food so much even end of working as a dishy there. One of the best meals I ever had in my life. The food, atmosphere was amazing. They prepare everything under fire using local ingredients; so you get such an amazing taste. On the flip side working there was not the best experience.

[@13daniel1974]

that would be amazing to eat there.

[@cosmostumpf4135]

Working as a dishy in any restaurant is a slog. I can only imagine what cleaning flame grill equipment would be like

[@thugtrippin]

What made your work experience not so great?

[@denverrandy7143]

Grilled romaine lettuce is great!used to do it at a french bistro I worked at.That Coral fish looks beautiful

[@papanoyoha7577]

I'm homeless in Canberra, I've been trying to fix this inderpendantly and with assistance for nearly a year now, I'm on my last leg, I've been a chef for 15 years having to teach myself everything, if a place like this offered accommodation and education they would have eternal dedication till the day I die

[@Tonyhouse1168]

Liked before watching. Chef was one of my favorite episodes of Chef’s Table and Eater always drops great content

[@ryanwaidalowski9221]

This is the best cooking show on U Tube by far

[@code4dragon256]

Remember GRamsay yelling at dude who served him a grilled salad?

This guy commands so much respect for his craft.

[@ukprep]

one of the best in the world. worked with guys he taught. all excellent chefs

[@YouSuckAtcooking01]

Congratulations 🎉 Dm me to claim prize🎁

[@thegrynne]

Love Firedoor. You never know quite what you’re going to get but it’s always amazing.

[@cwg73160]

You never know? The staff was spouting off names of dishes at 7:09.

[@thegrynne]

@@cwg73160 the way the menu there works has changed a lot over the 6 or so years it's been open. Most of the times I've been there, there is a set price per person, and then I think you have choices of mains and entrees. The aged steaks are an extra, and are ordered and cut on the day.

[@thegrynne]

@@cwg73160 The menu is usually very small and seasonal, but there's a few things that are always on it (the charred salad for example). The restaurant doesn't do a la carte, although I don't remember if that's a change that they introduced during covid or was there previously.

[@cwg73160]

@@thegrynne My point is that you said “you never know”. The five-course chef’s menu isn’t a mystery. It’s easy to find on their website. Also, a customer knows exactly what they’re going to eat because the staff literally tells them when they sit down.

[@thegrynne]

@@cwg73160 the website says clearly that it’s a “sample menu”. Bookings in my experience are often made many months in advance so when you book, you genuine don’t know what you’re going to be eating.

[@DILLIGAF785643]

Awesome to see you guys covering Australasia Like, I’m not sure if you can but you should try cover Josh Niland at Saint Peter/fish butchery That would be epic!

[@bodyandsoulinconstanttrans9190]

Have seen this chef in another show, amazing chef with the heart on the "right" place. Thx guys for this amazing portrait :)

[@casey2732]

That's EPIC! This radicchio grilled salad with fat... Wow! Would love to work at your kitchen!!!

[@stephen129]

I'll always remember Lennox from working at Asador Extebarri. Would love to go to both restaurants one day.

[@realgoodmind]

I HAVE to make it to Aussie and go on food tour. It always looks amazing when restaurants get profiled on here.

[@chauhan4400]

Mind + hardwork = perfection

[@briankim7442]

the world discovers "parrilla a la leña" (bbq with woodfire) lol here in argentina you will see it literally anywhere, in every city. although this chefs definitely knows more about cooking and gourmet. dishes look fantastic!

[@fattox4189]

My wife and I ate there as a belated 4th anniversary 😊 the food was incredible

[@markf3229]

Amazing looking steak. Bucket list. For people outside of Australia the Coral Trout is to die for. Definitely the best fish I have tasted. Will be targeting sometime in January to book. Cant wait.

[@danielryanclark]

Woah. This is my first introduction to Chef Lennox. His style of cooking and crafting dishes embodies art and story telling. really impressed, wish I could taste his food 🔥

[@dharambirkhalsa5820]

this guy is one of the best ive seen

[@mihaigrigoras7956]

I hope this guys keeps going until I get to Sydney. Amazing. Congratulations for really turning this into a craft

[@cr0ss0ut]

I'm confused about the "coked over a open fire" as a selling point. Like do none of their customers have a charcoal Webber grill or something?

[@1622roma]

I'll be visiting Sydney soon and I can't wait to experience the culinary delights at Firedoor.

[@giorgosarifoglu953]

Absolutely mouth watering and delicious and correct as far as the method. We started with cooking on fire so why aren't more restaurants doing it

[@Dobuan75]

Sydneysider here. Thanks for sharing this sterling representative of the incredible food scene here.

[@gileshouliston7282]

One of the places to stop in a wonderful foodie city. Love the business cards

[@ThexBorg]

Sorry to say as a lifelong citizen of Sydney I've never heard of this place, but I will try it now.

[@SamJKelly]

"Grilled lettuce" *Gordon Ramsey: 👀😑

[@wolfgreen8283]

Was amazing on chefs table and I’m stoked to see him on eater for sure 😁🤙

[@sanjisan2437]

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!

[@siesta77]

This is the counterpart of Asador Etxebarri down under

[@YouSuckAtcooking01]

Congratulations 🎉 Dm me to claim prize🎁

[@slowedversion6393]

Nice fire and wood

[@therealmattchainsaw]

0:58 "... A very light mist." *fwooosh*

[@Socrates21stCentury]

Wow ... amazing !!!

[@MrMeoow91]

I can feel the heat coming from that kitchen.

[@joeeapen3398]

Seems like a truely amazing restaurant, would love to dine there some day

[@sodomitosakaka]

"pan" frying over open flame with a fine mesh sieve is genius

[@justwannabbq2602]

I would love to just sit and watch the process

[@terencecarter7793]

They have seats at the counter overlooking the kitchen right where Lennox works - but good luck getting a booking!

[@samatarMohamed]

Whoooaahh that marbling!!!!!

[@davewinst1]

Going for a steak these days seems proper extravagant, with everything else going up it’s a rare thing

[@Purifycaly]

Yeah, steaks like these are out of my league for sure

[@AnhNguyen-bi6vg]

So wonderful to watch

[@captaincall25]

That kangaroo looked hella rare

[@mugnuz]

Finally they talking about the heat and not making up the smoke infused the food Yeezy!

[@jjssll466]

10:22 Grilled lettuce reminds me of that kitchen nightmares episode

[@edwardfletcher7790]

Before anyone gets outraged about us eating kangaroos, we have 50 million of them in Australia. Sheep and cattle are not native to Australia and are responsible for destroying a huge amount of our thin dry topsoil resources with their hooves. So we sometimes eat kangaroos 👍

[@wywk]

I used to work close by, amazing place!

[@CruzR1111]

I’ve been meaning to go for sometime. Now I’ve seen this I’m definitely maki by a reservation. Thanks for the vid🔥 🥩 🤤

[@iluvnymphos]

watched his documentary on netflix, truly amazing story

[@alpineflauge909]

world class content

[@rmwtsou]

Having the chef blowing on the steaks ain't too appetizing.

[@timepal5974]

im really inlove with fire and the cooking that can be done with it

[@YouSuckAtcooking01]

Congratulations 🎉 Dm me to claim prize🎁

[@LatvianLandlord]

Great Video i rally liked it. We should be cooking over fire more!

[@michaltaranza365]

Show that grilled lettuce to Gordon Ramsay, he would like to say something. Also, why would you stab into ribeye while cooking?

[@Howsyafatherrrrr]

Wow i just got inspired! i love this way of cooking and will throw away my gas barbecues lol

[@galex03]

This makes me feel lucky that I live in FNQ and have eaten coral trout from Kurrimine Beach many times.

[@maxwalker1159]

I live in Sydney, will have to check this place outb

[@wohnzimmertechnoberlin]

I got a bit nervous when I saw the way he handled the saw at 06:40 :D

[@cwg73160]

When’s the last time you saw anyone get hurt in one these videos? Irrationally nervous.

[@susanookamikaze2815]

Absolute banger and 3rd there are 2 firsts and 1 third

[@FinancialShinanigan]

Love it when the chef blows on the meat, I always ask for extra saliva when ordering steak

[@noproblematallmate]

Thats what kitchen trainees do when they see fire. Blow at it

[@markymark8]

If only you knew what actually happens in restaurant kitchens, a little bit of saliva would be the least of your concerns 😅

[@johnc8209]

Its also being grilled at that moment so even if it got on there itd be seared off almost instantly

[@thousandstar]

That grilled trout looks amazing

[@roobear78]

hes seen this in spain, a lot of restraunts use this method over there with the adjustable grills over embers

[@fddcl]

He spent many years developing his skills at Etxebarri....

[@cwg73160]

Cooking over open fire. This is used all over the world. Nothing new or innovative.

[@barney6236]

love these vids so much

[@johnc8209]

Oh man that looks good.

[@dondunn7]

So cool, wonder if people would be put off knowing he's blown his lungs all over the steaks though...

[@andrewmoore8635]

Good lord that looks good.

[@joemckenzie4575]

“We were the first people to do this 11yrs ago” -hmm I remember Magnus Nilsson bringing this technique to Marque restaurant back in 2010.

[@divvockorigi8806]

sure it's been around for hundred of years tbh

[@brucewaynee1452]

wen he said the thing about fire is it has realy good heat i felt that

[@wieliewiel2630]

We do it all the time here in South Africa 🇿🇦 it's called 'Braai'

[@YouSuckAtcooking01]

Congratulations 🎉 Dm me to claim prize🎁

[@danielraymadden]

I have cooked on a wood fire since 60s...dad loved cooking in our large fireplace or outside barbaque.cooking in the fireplace made fond memories...he made racks kettle holders for stews and beans...he made utensils for us children...I will be honest...you do not have good fire control...your meat is to smokey ashy...You never fan or blow on fire when meat is on...when you know fire you do not have wood smoke...it gives too much charcoal on meat...slows digestion heavy on stomach..I have cooked on wood all my life...I know a pro and easy to see a wallabewanabe...we cooked our whole garden on the wood...the pit was next to the garden family and friends wood pick fresh from the garden and roast on wood...broccoli onions yams beans corn tomatoes bell peppers collards chard...apples pineapple...all fresh picked on the wood coals...homemade ice cream and homemade bread...that was the life my parents raised our family...

[@angelrodriguezgomez8092]

Basically Asador Etxebarri, in Spain, although this one was opened (I think) twenty years ago.

[@12angryrealists]

It's the techniques he learned at Etxebarri combined with Australian ingredients.

[@jeskey86]

Eater, I loooove these videos. However, if possible, can you please put a mic on the people talking. It seems like the sound affects drown out the people talking and it hard to hear. It could just be me but I wanted to bring it to your attention.

[@mariaflorvlogs]

Parabéns pelo conteúdo ecelentes trabalho restaurante maravilhoso 👏👏 sucesso sempre 🤗👏🇧🇷🇧🇷

[@YouSuckAtcooking01]

Congratulations 🎉 Dm me to claim prize🎁

[@pdjhh]

Think I’d have to go for that trout.

[@brandonbrown2743]

love this!

[@shamarkwoodward1587]

that Roo looks good

[@jhonmichaelcastro17]

Call me crazy but the kangaroo was so raw it was still jumping when he plated it.

[@kimbaker8227]

The only way to eat it!!

[@liamconnor1166]

Kangaroo is very lean so you need to serve it very rare. It'll dry out otherwise.

[@PieOfEpicness]

Gordon Ramsey is very confused by the grilled salad.

[@ango586]

lot of saliva too in stake..use water drops to controol fire

[@reptidan]

Great stuff! Would love too eat there someday

[@aahilshums8839]

when the interior designers who graduated from online school put a smoke detector in here

[@JonDoe-wo3ec]

What is that they put under the fish to not overcook and protect the fish smoking?

[@Blackmark52]

"about three cubic metres of (wood) in a given week." I'm surprised by how little they need. That may be a lot of wood for a log cabin kitchen, but this is not a small restaurant. Two questions come to mind : How sustainable is wood for more restaurants to adopt it? And how much do they save on electricity and gas? AND DO THEY DELIVER?

[@cwg73160]

How sustainable is wood?

[@Blackmark52]

@@cwg73160 Yeah. You have to compare it to availability and cost of other forms of energy. The restaurant needs a reliable supplier of a specific wood. They don't just go to the lumber mill and they can't use faster growing softwoods. If one restaurant can use 3 cubic metres of wood per week, how many restaurants become a burden on the supply of suitable wood. I was just curious.

[@cwg73160]

@@Blackmark52 The sustainability of one natural resource has nothing to do with another. Also, using grilling in restaurants as the sole method will never be widespread enough to ever question the sustainability of a renewable resource.

[@Blackmark52]

@@cwg73160 Okay, thanks. But I don't think you see what I'm talking about.

[@cwg73160]

@@Blackmark52 I know exactly you’re asking and saying. A restaurant doesn’t use only wood to save money so that part is irrelevant. And using only wood in restaurants isn’t and won’t be popular enough to question sustainability for a renewable resource. That’s it.

[@elizabethwilliams4705]

Saw him on Chefs Table. Legit

[@brianc0019]

Fantastic 👍🏾

[@clippedwings225]

1:55 that looks delicious

[@phil4977]

Damn I was hoping it was in Melbourne

[@kojkuv100]

Everything looked good

[@GD15555]

It’s raw meet 😮

[@TassieHoHoHo]

Eater, you ought to come down to Tasmania - there is so much to offer here.

[@YouSuckAtcooking01]

Congratulations 🎉 Dm me to claim prize🎁