Acclaimed restaurant and trailblazer for open-flame cooking Firedoor has just turned five. And there’s nothing like a birthday (with a splash of pandemic thrown in for good measure) to make you change things up a bit. Fireshop is that change, and we’re very excited about it.

It’s a new retail operation by chef-owner Lennox Hastie and his team – an online marketplace stocked with the kinds of things that made us fall hard for Firedoor in the first place. The headline act is a rotating cast of “almost-ready” par-cooked meals to finish off and eat at home. Firedoor classics such as Goolwa pippies with XO sauce and karkalla (a coastal succulent), and Murray cod with pil-pil sauce (a rich garlic-and-fish sauce from Spain’s Basque region) are on offer. They’re joined by newcomers including kangaroo sausages served with bush-tomato sauce, and sweetcorn with smoked butter and finger lime.

All dishes come with instructions, so whether you’re cooking with a hand-me-down pan or over coals like they do it at the Surry Hills eatery, you’ll be able to tailor your prep to what’s in your kitchen.

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On top of the meals, Fireshop also sells bottles of chutney and sauces (we’ve got our eye on the XO); jars of cooking tallow and salad dressing; butter, burrata, eggs and jersey milk; and hefty loaves of sourdough by Pyrmont’s Pioik Bakery. If you get the bread you’ll definitely need to purchase the house-made smoked butter, because it’s triumphant.

There’s even a range of woods (cherry wood, apple wood, wine barrel) to choose from if you’re smoking your own meats at home, as well as dough for making white-chocolate-and-native-fruit cookies. When you go to pick up your food, you’ll also find a miniature bottle shop stocked with a range of great wines to purchase.

Firedoor launches Fireshop on Friday May 1, and pre-orders will close at noon each Tuesday from April 28. Orders can be collected between 2pm and 4pm on Fridays.

firedoor.com.au/fireshop