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. For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s 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 ---------------------------------------------------------------------------------------------------------- For more episodes of Smoke Point , click here: https://trib.al/YyHt5Vx Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0