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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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:

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