Lennox Hastie is a UK-born, Europe-trained chef with an
Australian father and Scottish mother. He spent time in Melbourne
as a boy, but only returned to Australia to open Firedoor with the
Fink Group in Sydney's Surry Hills in 2015, which was nominated for
Best New Restaurant in the 2016 Australian Gourmet Traveller
Awards, currently holds a chef hat in the Sydney Morning Herald
Good Food Guide and sits at number 17 on the Australian Gourmet
Traveller Top 100 Restaurants list. He first fell in love with fire
at Extebarri, in Spain. During his stay there, the restaurant
earned its first Michelin star.
It's manly, inspirational stuff...
*John Lethlean, The Weekend Australian Magazine*
Lennox Hastie’s food is some of the most delicious in the world.
But even more than what ends up on the plate, Lennox’s passion to
share the art of cooking with fire — a love affair that’s consumed
his life — is intoxicating, exciting and inspiring. On offer here
are delicious, practical and unique recipes for starting your own
fire-cooking adventure.
*Brian McGinn, Executive Producer of Chef's Table*
With fire came the first transformation of food into culture.
Lennox Hastie is proof that cooking with fire is so much more than
barbecue. It is a primary tool for bringing food culture to the
table and making everything, from vegetables to seafood, taste
divine.
*Massimo Bottura, Osteria Francescana*
The best steak I’ve ever had in my life was from Lennox at Firedoor
in Sydney, Australia. Just a tremendous, tremendous steak.
*David Chang, The Dave Chang Show*
By Lennox taking the time to commit some of what he’s learned and
some of what he’s created along the way to paper, these brilliant
essential ideas are finding a life outside his head and well beyond
the walls of Firedoor. And that’s a very fine thing.
*Pat Nourse, Melbourne Food & Wine*
If you believe the cliches, the favourite form of cooking in
Australia is barbecue, especially shrimps, or “prawns on the
barbie”. However, this is a far cry from Hastie’s cooking
techniques, which utilise a vast array of different woods with
produce as varied as baby eels and caviar.
*Bruce Palling, The Week*
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