The head chef and owner of Firedoor, Lennox Hastie, is bringing the flavours of northern Spain’s Basque Country to Firedoor with a new brunch series, starting in November. It was northern Spain’s salt cod, piquillo peppers and goat’s cheese that inspired Hastie’s decision to open Firedoor and replace modern cooking appliances for fire.
“I fell in love with the Basque Country when I went as a chef a few years ago,” says Hastie. I worked in one of the pintox bars, it really opens your eyes to the great local ingredients and how different times of day [there is] different food available,” he said.
The menu will feature wood-baked eggs with chorizo; plates of jamón; ash-baked potato tortillas; shellfish from the live tanks, hay-smoked sardines on Firedoor’s famous bread; roast meats; and a wood-fired flan to finish.
“You don’t really have a whole-grilled fish or a whole crab on the grill in Australia. The experience over there is almost like being in someone’s house a little bit, it’s quite homey food.”
According to Hastie, the proper way to start a day is with rounds of Bloody Marys, breakfast Martinis, txakoli (a sparkling, dry white wine) and vermouth.
“A Bloody Mary is typical in San Sebastian, we do it with gin and slow-roasted tomatoes, it gives it a well-rounded balance,” he said.
The series will run every Sunday for six weeks with two sittings between 10am and 3pm. There will be a chef’s menu and an à-la-carte menu available.
Sunday brunch dates will be held on November 12, 19, 26 and December 3, 10 and 17.