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Go for the burn: cooking with flames

It's a natural progression for chefs to turn to something as raw, clean, elemental and fundamental as fire, as they move further down the garden path towards a more natural form of cooking, rejecting the technology-inspired, chem-set cuisine of the recent past, writes Jill Dupleix.

Jill Dupleix

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Snap, crackle, pop. It was once the sound of breakfast as you crunched through cereal. Now it's the sound of dinner, as the sap sizzles out of flinty grey ironbark in the newly installed wood-fired ovens, grills and fire-pits across the country.

Australia's top chefs are going for the burn, from Dan Hunter at the award-winning Brae in Victoria's Birregurra to David Moyle at the wood-fired Franklin in Hobart. "It absolutely dictates our menu," says Moyle, of his adapted Scotch oven. "We offer whole fish, animals and vegetables, and basically, if food doesn't come from the oven, it is served raw."

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    Original URL: https://www.afr.com/lifestyle/food-and-wine/go-for-the-burn-cooking-with-flames-20150407-1mfv7k