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Lennox Hastie is a UK-born and trained, Sydney-based chef with a fascination for the limits of what can be cooked over an open flame. He honed his skills over five years working with Victor Arguinzoniz at the globally renowned Etxebarri, in the Basque Mountains, before returning to Australia to open the country's only exclusively wood-fuelled restaurant. At Firedoor, in Sydney's Surry Hills, he has a particular affinity with fish and vegetables, but his 200-day aged rib of beef redefines how a steak can and should be cooked. That steak is considered to be the best in the country and was described by US chef David Chang as the best of his life. Lennox starred in Chang's Ugly Delicious season two episode on steak and the critically acclaimed Chef's Table in season seven, BBQ. Finding Fire is his first book and has been translated into four languages
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 *
