Lennox Hastie

Lennox HastieContributing food writer

Lennox Hastie is a chef, author of Finding Fire and owner of Firedoor, an acclaimed wood-fuelled restaurant in Sydney, NSW. Hastie spent his career working at Michelin Star restaurants in the UK, France and Spain, and later featured on Netflix series Chef’s Table. Find his recipes in The Weekend Australian Magazine, where he joins Elizabeth Hewson on the new culinary team.

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Summer foodWeekend Australian Magazine

EMBARGO FOR TWAM 20 JAN 2024. FEE MAY APPLY. Flank steak with corn salsa by Lennox Hastie. Photo: Nikki To

A next-level salad perfect for a summer barbie

I have added cucumber, preserved lemon and charred corn for an additional summery vibe, which takes this simple salsa to the next level.

Lennox Hastie

A cut aboveWeekend Australian Magazine

The steak cut Lennox Hastie is barbecuing this summer

Skirt, hanger and flank steaks are often considered the unsung heroes of the meat world and can offer a lot more bang for your buck.

Lennox Hastie

STEP BY STEPFood & Drink

EMBARGO FOR 16 DEC 2023. FEE MAY APPLY.Lizzie and Lennox Xmas Feast. Prawns, Potato salad, turkey roll, Eton mess and a Green salad. Photo by Nikki To

Your guide to an easy breezy Christmas lunch

Lennox Hastie and Elizabeth Hewson combine their skills for a very Australian Christmas feast featuring a moreish potato salad and a showstopping take on the classic turkey.

Lennox Hastie and Elizabeth Hewson

FOODWeekend Australian Magazine

EMBARGO FOR TWAM 09 DEC 2023. FEE MAY APPLY. Grilled fish and salad by Lennox Hastie. Photo: Nikki To

Grilled rainbow trout sings with a simple seaweed butter

Rainbow trout is a jewel of the water. A beautiful fish to eat, with a delicate, almost buttery flesh revealed upon cooking.

Lennox Hastie

FOODWeekend Australian Magazine

Summer salad of stone fruit and cress

Peppery watercress and fragrant nectarines are perfect for a light lunch or side to seafood, with the addition of fennel and beetroot for sweetness.

Lennox Hastie

Festive cookingWeekend Australian Magazine

Lennox Hastie’s sherry trifle is a festive showstopper

A traditional trifle would be incomplete without a generous splash of sweet sherry soaking the layers of sponge, custard and fruit. Sherry adds a boozy touch that brings this dessert to life.

Lennox Hastie

Festive cookingWeekend Australian Magazine

Elevate your oysters out of the ordinary with this simple trick

A measure of Manzanilla gives oysters an explosion of flavour; the briny, citrus notes of the sherry complement the creaminess of the oyster.

Lennox Hastie

SaladWeekend Australian Magazine

EMBARGO FOR TWAM 04 NOV 2023. FEE MAY APPLY., Panzanella Salad by Lennox Hastey. Nikki To/TWAM

A Tuscan bread salad to transform your stale loaves

Panzanella is a rustic Tuscan salad that showcases the brilliance of transforming dry, old bread into a summery delight.

Lennox Hastie

Clever cookingWeekend Australian Magazine

What a treat, golden bread soaked in cream and sherry

Thick slices of old bread, often rustic and rigid, are soaked in a mixture of milk and cream infused with sherry, cinnamon and citrus, then dipped in egg and fried to golden perfection.

Lennox Hastie

Comfort cookingWeekend Australian Magazine

The roast chicken Lennox Hastie cooks at home

I recommend dry salting the chicken for an hour. It’s all about celebrating the natural flavours of the bird, so I steer clear of overly elaborate marinades or rubs.

Lennox Hastie

Original URL: https://www.theaustralian.com.au/author/lennox-hastie/page/6