In our latest podcast we chat with chef Lennox Hastie, owner of the wood-fired restaurant Firedoor in Sydney.
Lennox discusses his background and culinary journey working with fire across different cultures, the process of opening Firedoor using custom wood-fired equipment, insights on cooking techniques and managing intense heat sources, his writing work sharing fire cooking wisdom, the role of quality ingredients and understanding flavor profiles of diverse wood types, the importance of forging connections with producers and respecting ingredients, aiming to capture peak seasonal moments in the transformation from raw to cooked, and hopes for broader understanding that fire cooking can suit any cuisine or ingredient if done properly.
Part 1
