By Marie-Antoinette Issa.
From savoury starters to mouthwatering mains and delicious desserts, Sydney's best wood-fired dishes are sure to fire up your appetite:
Lipstick Peppers at Woodcut
At Crown Sydney’s luxe Woodcut Steakhouse, the Lipstick Peppers are a testament to simplicity elevated by fire. Here, vibrant peppers are carefully blistered over the flames, until their skins are charred to perfection, allowing the natural sweetness of the peppers to intensify. A drizzle of red pepper oil adds a silky richness, while briny capers and olives provide a punchy contrast. Each bite is a smoky, savoury explosion, making it one of the most talked-about starters in Sydney.
Schiacciata co n’botto de Mortazza at 170 Grammi
The Schiacciata co n’botto de Mortazza at 170 Grammi Pizzeria may not resemble your typical ham sandwich on buttered white bread, but, we think this wood-fired flatbread crispy crust topped with mortadella is even better. Expect Chef Luigi Esposito’s signature super-thin Roman-style dough to be expertly kneaded to achieve a light, airy texture and then baked until its crust is perfectly crisp. The addition of salty cured meat brings a delicious richness, that is perfectly complemented by the charred bread.
Honey Glazed Pork Belly Skewers at Hunter & Barrel
Carnivore Kings and Queens should head to Hunter & Barrel, where skewered meat is the eatery’s signature. Our pick is pork belly - slow-cooked to render the fat, finished over an open flame and hit with a hint of smoke before being lacquered with a sticky chilli glaze to create a perfect balance of sweet, spicy and smoky flavours, with a crisp caramelised exterior that yields to succulent meat within.
Wood-fired Cauliflower at Kingsleys Woolloomooloo
Heading to a steakhouse for a plant-based protein may not be an obvious choice. However, Kingsleys has transformed this humble vegetable into a showstopper. The wood-fired cauliflower fioretto is charred until it’s smoky and tender, then paired with confit Jerusalem artichokes that lend a rich, nutty depth. A Kalamata crumb adds a burst of umami, while dried tomatoes and pine nuts lend texture and sweetness. The dish is completed with a vibrant chermoula and saffron cauliflower yoghurt, making for a fusion of flavours that’s both hearty and wholesome.
Firepit Signature Tomahawk at The Firepit at Paper Mill
The signature Tomahawk at the Firepit meat and seafood restaurant in Liverpool's Paper Mill is a feast for the eyes and the stomach! This massive Southern Rangers MB4+ grass-fed tomahawk weighs in at 1.6 kg and is cooked to perfection over a firepit, giving it a robust smoky flavour that penetrates deep into the meat. Served with crispy chips, a fresh leaf salad and your choice of sauce, this meal is the epitome of indulgence and, whether you prefer it rare or well-done, it’s always a showstopper!
Margherita Pizza at Fortune Pizza at The Grifter Brewing Co.
Fortune Pizza serves wood-fired pizza every weekend from the in-house pizzeria at Grifter’s Taproom in Marrickville - with its signature Margherita (made with pomodoro, fior di latte, basil, EVOO and Parmigiano Reggiano) one of the inner-city’s best slices. A showcase of the strength of simplicity, it features a thin, crispy crust that blisters beautifully in the heat of the wood fire. Pair it with one of The Grifter’s craft beers and you’ve got a match made in heaven.
Wood-fired Coconut Basbousa at Nour
Photo credit: Jiwon Kim.
End your wanderings in the world of wood-fired cooking journey with a sweet finish at Nour, where the Coconut Basbousa offers dessert evidence that flame cooking need not only apply to your main meal. Here, this traditional semolina cake is taken to the next level by the wood fire, which adds a subtle smokiness to the coconut. It’s served with a luscious fenugreek custard that’s both sweet and slightly bitter, alongside a scoop of creamy Jersey milk ice cream. This dish is a perfect blend of textures and flavours, making it a fitting end to any meal.
