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Finding Fire
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About the Author

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.

Reviews

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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