36,000 hours of flames burning: A decade of Firedoor

It was 2015 when Firedoor burst onto the scene as a dark, moody, fierce restaurant that cooked wholly over fire. It opened to acclaim with GT’s review noting: “At Firedoor, Lennox Hastie turns out food that surprises in its precision and subtlety.”  

It certainly piqued Sydney diners’ curiosity. “Some people didn’t quite know what to make of it. No gas, no electricity – cooking over different woods. It sounded more like a gimmick,” says Hastie. “But then…