The ancient language of fire is introduced to the modern kitchen through the controlled use of wood fired ovens and grills, placing a heavy reliance on human instinct. Through this technique, Firedoor explores the relationship between food and fire, creating the ultimate flavour enhancer.
Lennox Hastie is the chef and owner of Firedoor, Australia’s only fully wood fueled restaurant. Lennox spent his early career working at Michelin Star restaurants across Europe. After seeking out a small asador with a tradition of wood-fired grilling, Lennox began pushing the limits of cooking over an open flame. Returning to Australia in 2011, Lennox opened Firedoor in 2015 with the Fink Group. The restaurant works instinctively with fire with the wood treated as a fundamental seasoning.
The kitchen is entirely powered by wood and everything is cooked to order. We burn a variety of woods daily to create embers that will then be used to cook in a way that enhances the natural characteristics of the ingredients. Video Credit: Australian Gourmet Traveller mage Credit: Firedoor's Facebook Page : On the grill - Pipis from Goolwa with housemade XO sauce and warrigal greens
