"Owner/head chef Lennox Hastie is the creative force behind Firedoor, where he's serving Australia’s first fire-powered menu. The local meats, fish, and seafood are all cooked to order here, and the kitchen uses different types of wood to flavor the food, from apple, cherry, and chestnut to wood-salvaged from aged wine barrels. If the 147-day, dry-aged, grain-fed rib of beef is too pricey, consider the fire-roasted eggplant or the Murray cod with spinach and Hakurei turnips." - Sophie Davies