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Best New Talent nominee

Lennox Hastie, Firedoor, Sydney
Cooking with fire connotes all kinds of rusticity. Step into Firedoor, though, and Lennox Hastie will turn those preconceptions on their heads. As a wielder of the flame, his signatures are precision and subtlety. His highly considered cuisine is light, tight and like nothing anyone else is doing in the country. He has moved the goalposts for how good grilling can be, regardless of whether it's scary-fresh seafood, ultra-aged steak or plain old greens.

IN SHORT A new kind of delicious born from the oldest of cooking traditions.


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2016 GT Restaurant Guide Awards finalists

Presenting the nominees for this year's Gourmet Traveller Restaurant Awards, our tribute to the nation's finest talents in the kitchen, on the pour and on the floor.

Hey Australia, slow down - you're opening so many great places to eat and drink it's almost getting hard to keep up. But keep up we have, tirelessly taking knife and fork, chopstick and spoon in hand, combing the country for the sort of eating and drinking experiences that will brighten your day. It could be something as involved as a tasting menu from a talented chef or as simple-seeming (and satisfying) as a well-poured drink, or a friendly face working the dining-room floor.

We invite you to dig in to the shortlist of great Australian talent - some new, some established - and then join us in celebrating them when we announce the winners of our restaurant awards in our September issue in a few short weeks.

Words Max Allen, Fiona Donnelly, Sue Dyson & Roger McShane, Michael Harden, Pat Nourse, David Sly & Max Veenhuyzen

Photography Simon Bajada (Africola), Luke Burgess (Franklin), Rob Shaw (Firedoor, Fairbairn, Hastie & Zanellato), Marcel Aucar (Mastrovincenzo, Brae, Crichton, O My & Cheung), Andrew Finlayson (Billy Kwong, This Must be the Place), Jason Loucas (Pialligo), William Meppem (Three Blue Ducks, Fleet), AJ Moller (Trinkle, The Gresham), Peter Tarasiuk (Bar Clarine)

The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

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