How to Barbecue Like a Pro with Lennox Hastie, Firedoor - 50 Best Masterclasses

In this exclusive masterclass, Lennox Hastie, the acclaimed chef-owner of Firedoor in Sydney, demonstrates the delicate art of live-fire cookery. Focusing on premium Westholme Wagyu and select seasonal produce, Hastie unpacks the precise techniques required to control intense heat, utilise different zones of the hearth, and prevent the classic pitfalls of grilling high-fat ingredients. For professional chefs, the takeaway is clear: fire is not just a heat source, but a dynamic ingredient that must be carefully managed.

Masterpiece Management of Highly Marbled Beef

Cooking Wagyu over open flames presents a unique set of challenges. Because of the heavy marbling in the Westholme rump cap (culotte) and rib-eye, chefs must manage rapid fat rendering to avoid acrid soot and flare-ups that ruin the meat's flavour. Hastie demonstrates how to prep these cuts, emphasising that butchery and fat trimming must be executed with the fire's behaviour in mind.

A core lesson of the masterclass lies in fire preparation. Hastie advises on establishing the wood fire early to achieve a clean-burning, glowing bed of embers rather than relying on active, smoky logs which impart a bitter taste. When grilling the rump cap, the technique centres on continuous movement and zonal cooking. By shifting the beef between intense direct heat—to render the fat cap and build a deep, uniform crust—and cooler indirect zones, you allow the interior marbling to melt gently without scorching the exterior.

Translating Live Fire to Vegetables and Fungi

The masterclass transitions from the robust textures of beef to the delicate structures of vegetables and fungi, showing how a wood fire can lift humble accompaniments. Hastie grills cos lettuce and fennel, demonstrating how to capture a light, smoky char while preserving their refreshing structural integrity and natural sugars.

The preparation of the prized Lion's Mane mushroom is particularly instructive for modern menus. Lacking the natural fats of Wagyu, mushrooms require proactive hydration and fat basting during the cook. Hastie details how to grill this unique fungus, treating it with the same respect as a prime steak. He relies on gentle embers and constant basting to draw out its inherently meaty texture, ensuring it absorbs the subtle, sweet perfume of the timber without becoming dry or bitter.