COOK­ING OVER FIRE

Virgin Australia Voyeur - - FOOD -

Esq., Bris­bane

This open kitchen fea­tures a char­coal fire pit; chefs serve up Vic­to­rian river trout bar­be­cued over coal then lightly smoked, and rib-eye brushed with bush gar­lic, roasted over Aus­tralian hard­wood. The menu changes with the sea­son, and there’s a strong em­pha­sis on us­ing ingredients in their sim­plest form. 145 Ea­gle St; www. esquire.net.au/esq.

Fire­door, Syd­ney

Fas­ci­nated by fire, Len­nox Hastie opened Fire­door in 2015. The wood he uses to cook with is treated as a cen­tral in­gre­di­ent, and dif­fer­ent tim­bers are cho­sen to add flavour to dishes, which in­clude the likes of ‘cau­li­flower, alpine cheese and grape must’. 23–33 Mary St, Surry Hills; www.fire­door.com.au.

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