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How One of Australia’s Best Restaurants Relies Entirely on Live-Fire Cooking — Smoke Point
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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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Category
Cooking & Health
Tags
firedoor, firedoor restaurant, sydney
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