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.

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