Toasting marshmallows on company time? It’s possible. Ben unearths some relics from the past to cook ‘Smokeshow’ fire jaffles and rounds up the best fire-based restaurant experiences. Also, we get inspired by Lennox Hastie from Sydney’s Firedoor restaurant and try out one of his recipes. 

This flammable episode of Ingredipedia is sponsored by Vivid Fire Kitchen: a celebration of flame-seared street food running as part of Vivid Sydney from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry!

Take a peek at the full chef line-up on the Vivid Fire Kitchen website: https://www.vividsydney.com/event/food/vivid-fire-kitchen

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. 

[1:13] Can lettuce ever be good hot?
[6:58] ‘Smokeshow Fire Jaffle’
[14:23] How to make office s’mores
[19:17] Cooking with fire at your table

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