How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking - Smoke Point
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- Опубліковано 11 гру 2022
- 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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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
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
Been trying for months!
The experience may be unique but that food looks depressing
Yall are gaslighting yourself into thinking it's good
@@c1bersnake nice 🎣 attempt
Traveling throughout Australia i found the book cooking with fire, is this him ?
@@dpepsta Lennox has a book called finding fire.
Hes also featured in a chefs table bbq episode
Gordon Ramsey is going to be tremendously surprised seing yet another restaurant serving grilled lettuce
DAAAMN MY FIRST THOUGHT TOO 😂
Hahaha I came to the comment section just about this
He has it on his menu now
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.
Damn, wait until he deep dives the suburbs of Indonesia and find deep fried cabbage served nigh everywhere
We appreciate Eater for giving us quality content this holiday season.
No
amogus
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?
I’ll give u some quality content
You a industry plant
Liked before watching. Chef was one of my favorite episodes of Chef’s Table and Eater always drops great content
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.
I don’t even like fish but you’re right, it looked incredible!
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 !
do yo remember the name i would love to watch it thanks
Saw this guy on the BBQ season of "Chef's Table", incredible stuff. Would love to visit and try that $100+ steak!
Hell's yeah brother
Was about $400 when we went but best steak of my life by far
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.
Fire+meat+Eater= $400 appetizer.
I've had 150day and 250day steaks there. 150 was better for me. Def the best beef dish I've had anywhere.
Have seen this chef in another show, amazing chef with the heart on the "right" place. Thx guys for this amazing portrait :)
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.
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!
I HAVE to make it to Aussie and go on food tour. It always looks amazing when restaurants get profiled on here.
I hope this guys keeps going until I get to Sydney. Amazing. Congratulations for really turning this into a craft
Was amazing on chefs table and I’m stoked to see him on eater for sure 😁🤙
I'll always remember Lennox from working at Asador Extebarri. Would love to go to both restaurants one day.
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.
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!
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
You mean Africans? Y’all should travel more
One of the places to stop in a wonderful foodie city. Love the business cards
Grilled romaine lettuce is great!used to do it at a french bistro I worked at.That Coral fish looks beautiful
Sydneysider here. Thanks for sharing this sterling representative of the incredible food scene here.
That's EPIC! This radicchio grilled salad with fat... Wow! Would love to work at your kitchen!!!
“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 🇺🇸
Seems like a truely amazing restaurant, would love to dine there some day
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.
that would be amazing to eat there.
Working as a dishy in any restaurant is a slog. I can only imagine what cleaning flame grill equipment would be like
What made your work experience not so great?
I’ve been meaning to go for sometime. Now I’ve seen this I’m definitely maki by a reservation. Thanks for the vid🔥 🥩 🤤
That grilled trout looks amazing
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
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 🔥
So wonderful to watch
I'll be visiting Sydney soon and I can't wait to experience the culinary delights at Firedoor.
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!
love these vids so much
Love Firedoor. You never know quite what you’re going to get but it’s always amazing.
You never know? The staff was spouting off names of dishes at 7:09.
@@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.
@@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.
@@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.
@@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.
Parabéns pelo conteúdo ecelentes trabalho restaurante maravilhoso 👏👏 sucesso sempre 🤗👏🇧🇷🇧🇷
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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!
This is the best cooking show on U Tube by far
love this!
Mind + hardwork = perfection
one of the best in the world. worked with guys he taught. all excellent chefs
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I used to work close by, amazing place!
Basically Asador Etxebarri, in Spain, although this one was opened (I think) twenty years ago.
It's the techniques he learned at Etxebarri combined with Australian ingredients.
Great Video i rally liked it. We should be cooking over fire more!
Wow ... amazing !!!
Remember GRamsay yelling at dude who served him a grilled salad?
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
hes seen this in spain, a lot of restraunts use this method over there with the adjustable grills over embers
He spent many years developing his skills at Etxebarri....
Cooking over open fire. This is used all over the world. Nothing new or innovative.
Great stuff! Would love too eat there someday
Sorry to say as a lifelong citizen of Sydney I've never heard of this place, but I will try it now.
im really inlove with fire and the cooking that can be done with it
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Fantastic 👍🏾
This makes me feel lucky that I live in FNQ and have eaten coral trout from Kurrimine Beach many times.
Wow i just got inspired! i love this way of cooking and will throw away my gas barbecues lol
I live in Sydney, will have to check this place outb
Primal. Love it.
I would love to just sit and watch the process
They have seats at the counter overlooking the kitchen right where Lennox works - but good luck getting a booking!
Eater, you ought to come down to Tasmania - there is so much to offer here.
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this guy is one of the best ive seen
I got a bit nervous when I saw the way he handled the saw at 06:40 :D
When’s the last time you saw anyone get hurt in one these videos? Irrationally nervous.
Great video
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?
Nice video. 😊
0:58 "... A very light mist."
*fwooosh*
watched his documentary on netflix, truly amazing story
10:22 Grilled lettuce reminds me of that kitchen nightmares episode
Oh man that looks good.
What were those green and white flower things at the start? I swear they're growing or were growing in my lawn.
Probably. It’s wild garlic. Similar to chives, stronger flavour
Absolute banger and 3rd there are 2 firsts and 1 third
Good lord that looks good.
Wow... the steak looks delicious 😋
wow. would love to eat here
Going for a steak these days seems proper extravagant, with everything else going up it’s a rare thing
Yeah, steaks like these are out of my league for sure
"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?
How sustainable is wood?
@@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.
@@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.
@@cwg73160 Okay, thanks. But I don't think you see what I'm talking about.
@@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.
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...
We do it all the time here in South Africa 🇿🇦 it's called 'Braai'
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Eater please come to Downtown Denver The Citizen Rail. Wood fire grill all the way. You would make a great video
world class content
I have one question and one point. That dry aged steak looked absolutely UNREAL.
But how did they manage to preserve so much meat after 140 days dry aged??
the fat encasement
It wasn’t dry aged it was basicallly embalmed in fat
I would've loved to see what they use the oven for
They bake their bread in the morning once it's cleared of all the ash
This is the counterpart of Asador Etxebarri down under
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That kangaroo looked hella rare
"Grilled lettuce"
*Gordon Ramsey: 👀😑
Whoooaahh that marbling!!!!!
"pan" frying over open flame with a fine mesh sieve is genius
It must smell amazing in there
So profound 😂 it’s 🔥
Awesome
Can someone please share where I can purchase some wood for grilling like the one in this video?
Ironbark is literally the most common food grade firewood on the east coast of Australia. It's very dense, burns hot, long and very clean when cured.
I can feel the heat coming from that kitchen.
After reading all the comments it makes sense that I see a lot of technique's from asador Etxebarri
Noticed head chef in original promo now you’re grinding good work
that Roo looks good
What is that they put under the fish to not overcook and protect the fish smoking?
wen he said the thing about fire is it has realy good heat i felt that
Think I’d have to go for that trout.
Everything looked good
Whats the first reason wood smoke when its lit? Means it wet right?
Smoke is the sign of incomplete combustion. Wet wood causes this heavily, yes, but it’s unlikely a restaurant like this would tolerate wet wood. Most fires smoke a little to start
when the interior designers who graduated from online school put a smoke detector in here
“We were the first people to do this 11yrs ago” -hmm I remember Magnus Nilsson bringing this technique to Marque restaurant back in 2010.
sure it's been around for hundred of years tbh
Finally they talking about the heat and not making up the smoke infused the food Yeezy!
That seafood probably takes 2 min 35 seconds to a minute on the fire 🔥 tops!