How to Barbecue Like a Pro with Lennox Hastie, Firedoor - 50 Best Masterclasses

The chef-owner of Firedoor in Sydney will show viewers how to cook four dishes featuring Westholme Wagyu: boneless rump cap, ribeye, Lion’s Mane mushroom and a grilled cos and fennel salad, while sharing plenty of essential barbecue tips along the way.

0:00 Ingredients
2:32 Preparing the rump cap
5:50 Preparing the rib-eye steak
6:06 Tips on getting the fire ready for grilling
6:48 Grilling the rump cap
13:39 Preparing and cooking the vegetables
20:40 Preparing and cooking the Lion’s Mane mushroom
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For full details, check out the 50 Best Recovery Summit programme: https://bit.ly/50BestRecoverySummitPr...
Discover more about Westholme here: https://mediaresources.wrbm.com/50bes...

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