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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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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For more episodes of 'Smoke Point', click here: https://trib.al/YyHt5Vx



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