Lennox Hastie, chef at Sydney restaurant Firedoor, is an expert when it comes to cooking on an open flame – and says many of us make a critical mistake when it comes to BBQs
We all like to consider ourselves masters when it comes to being in charge of the BBQ.
It’s a huge honour to be handed the tongs that mean the success of a sunny afternoon in the garden now rests entirely on you.
But despite our confidence and bravado, it turns out many of us have been making a critical mistake when it comes to cooking meat in the great outdoors.
Lennox Hastie is the chef at Sydney restaurant Firedoor, where there are no ovens or stoves and every dish is grilled, smoked, baked or warmed by fire – so he knows a thing or two about cooking on an open flame.
