Just like creating the perfect dish, making the ideal fire for cooking is all about the ingredients.
According to Firedoor mastermind and Chef Lennox Hastie, everything begins with the wood – Lennox sources all of his wood within Australia and uses it as a fundamental seasoning for the food he cooks.
With such a raw, unpredictable nature, it is difficult to maintain the correct heat and cooking time when using an open flame – it’s all about working in harmony with the heat and taking variables into account.
For really good beef, Lennox uses wood that produces an intense burst of flame that is both aromatic and robust; while for seafood, applewood’s sweet, subtle perfume and delicate flavour profile showcase the protein perfectly.
Want to sample wood-fired cooking without doing the work yourself? Try these six venues to play with fire:
Follow the aroma of delicious smokiness to The Woodhouse on Williamson Street in Bendigo. This steakhouse and red gum grill is a local favourite presenting a rustic dining experience, where guests can enjoy a pre-dinner drink in front of the fire, or dine in the temperature-controlled alfresco area.
Enjoy the likes of wood-grilled Aylesbury duck breast, confit leg, duck fat potato, beetroot, hazelnuts and raspberry sauce, or wood-fired pumpkin, spinach and ricotta ravioli, toasted hazelnuts, sage and burnt butter sauce; while steak lovers opt for eye fillet, red wine jus and sides of roasted carrots, green beans and fries.
Whether you are looking for a quick bite or an evening of entertainment, Riverside Bar & Dining on Tench Avenue in Jamisontown has it all. Located in the East Bank Precinct, this restaurant is the place to slay hard-won hunger during the day with a burger or fish and chips, while at night drop in for live music and a drinks selection sure to please all tastes.
Perhaps share a surf and turf hot rock cooked at your table with striploin, squid, prawns, pork loin, aioli, chimichurri, jus, kimchi and sides like sweet potato chips and garden salad.
Find a sun-filled atrium, bubbling pond and market garden waiting for you when you dine at Noi Vietnamese Eatery on Glen Osmond Road in Fullarton. The restaurant’s menu pays homage to the childhood of owners Thy and Quang Nguyen, merging traditional flavours with char-grilled smokiness and herbs from the kitchen garden.
Delve into wood-grilled chilli salt lamb ribs, mint and lime sauce, with sides of crispy eggplant, wok-tossed beans and Asian greens.
For the ultimate fine dining experience in Grandchester, visit Homage Restaurant at Spicers Hidden Vale on Grandchester-Mt Mort Road. As the restaurant’s name suggests, the talented restaurant team expertly construct Modern Australian dishes, which pay homage to the land, local farmers and produce from the Darling Downs and Lockyer Valley.
Indulge in creations like seared kangaroo fillet, celeriac remoulade and fermented pear with sides of charred broccolini, citrus dressing and gremolata and smoked Wagyu fat potatoes and fresh herbs.
Located in the heart of cosmopolitan Broadbeach overlooking Victoria Park, multi-award-winning Moo Moo The Wine Bar + Grill is undoubtedly considered the Gold Coast’s best steak restaurant. Moo Moo breaks down the barriers of a normal steakhouse by losing the overtly masculine vibe that has long been a trademark of its genre; with a stunning modern décor of natural stone finishes, sleek curves and state-of-the-art lighting, the steak restaurant has evolved.
Slice your knife into spice-rubbed Wagyu rump cap roast, carved at the table and served with fried potatoes, leaf salad, buffalo ricotta, pear, pecan, vincotto and a trio of Chef’s sauces.
Using traditional techniques alongside a charcoal furnace to deliver distinct flavour profiles, The Wolf on Queen Street brings a unique dining experience to the heart of Brisbane’s CBD. A trend-setting interior design of banquette and table settings, geometric tiles, an eclectic mix of artwork and a well-stocked bar greets diners as they ponder a menu heavily influenced by French, Italian and Spanish cuisine.
Start with charcoal-fired King prawns, coconut cauliflower purée and cardamom-infused bisque, then devour perfectly cooked Wagyu sirloin, with bone marrow butter, smoked heirloom tomatoes and Bordelaise sauce.
