26-12-2018
Lennox Hastie by the grill at Firedoor, in Sydney, Australia (photo from firedoor.com.au)
What’s innovation and what’s tradition when it comes to working ONLY with fire? Here two extremes combine whatt seems a simple concept but one which is so complex in execution. After working at the emblematic Basque Country restaurant, Extebarri, Britain-born Lennox Hastie has brought that exclusively fire-fuelled philosophy here.
Hawkesbury squid, Panzanella with green grilled tomatoes (photo from instagram)
Mulberry & Chocolate (photo firedoor.com.au)
Seasonal mango and achiote (photo instagram)
(photo firedoor.com.au)
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
A longtime food journalist and ex editor at GFG, she's a traveller hungry for unique experiences and co-author of "Around The World in 80 Dinners", a tribute to the most memorable meals she's enjoyed around the world