There’s something magical about cooking with fire. It’s primal, smoky and full of drama – and for some of Australia’s top Chefs, it’s where flavours come alive.
A lesson to be learned early is that controlling the heat is paramount. You are never truly in charge of fire and managing the heat is crucial. Resting your meat is as important as cooking it. Fire delivers intense heat and without adequate resting, residual warmth will overcook your food. A good rule of thumb is to rest it for as long as it was on the fire.
