As part of the Recovery Summit, 50 Best screened three food and drink Masterclasses where viewers were invited by top chefs and bartenders to learn the skills and secrets they use to create world-beating dishes and drinks. For this Masterclass hosted by 50 Best Discovery restaurant Firedoor in Sydney, Australia, chef Lennox Hastie reveals everything you’d ever want to know about the art of cooking over fire. He uses two cuts of Westholme Wagyu: one bone-in, one bone-out to show you the different techniques at play, accompanied by a grilled cos lettuce, sugar snap pea salad and barbecued Lion’s Mane mushroom
Watch Lennox Hastie’s barbecue Masterclass here:
Make it at home
For the Rump cap of Westholme Wagyu (deboned)
1 rump cap of Westholme Wagyu, roughly 1kg
Salt, such as flor de sal
Trim up the rump cap to ensure the fat is even. With a sharp knife, gently score the fat to assist the rendering process. Pre-season the flesh side with flaked sea salt 30-40 minutes before cooking, which will also allow time for your meat to come to room temperature.
Light your fire, burning your wood or charcoal down to gentle embers. Ideally, your grill should be approximately 30cm (12 in) above the embers.
Removing any excess salt, place the rump fat side down over the embers. The use of a cake rack will allow you to move the steak on and off the heat. Allow the fat to render slowly for 10-12 minutes, after which it should caramelise to a golden brown.
Turn and season the fat side with good coarse sea salt, like a flor de sal, adding more embers to increase the heat and adjusting the height of the grill so that the meat is in closer proximity to the embers. Grill for 5 to 6 minutes, moving frequently to avoid bar marks but allowing the surface to caramelise to a rich mahogany. Remove the rump cap from the grill and allow to rest in a warm place for 20 minutes.
To finish cooking, and to further develop the crust or ‘bark’, refire the rump cap for 5-6 minutes each side moving frequently just before serving. Remove the steak from the grill and allow to rest in a warm place for 8-10 minutes.
To carve the rump cap, use a sharp knife to cut the meat across the grain. Finish with some sea salt and serve immediately.
For the Rib-eye of Westholme Wagyu (bone-in)
1 rib-eye of Westholme Wagyu, roughly 1.5kg
Salt, such as flor de sal
Dependent on the size and cut of the rib eye, using a sharp knife or a band saw cut a good size steak (at least 2.5cm/1-inch thickness). Allow all your meat to come to room temperature (roughly 30 minutes).
Light your fire, burning your wood or charcoal down to intense embers. Ideally, your grill should be approximately 10cm (4in) above the embers. Hold the steak by the bone and brush the fat across the grill rack 3 or 4 times to baste and season the grill.
Place the steak on the grill and immediately season well with good coarse sea salt, like a flor de sal, adjusting the height of the grill or the embers as necessary to ensure that the steak is only being licked by flames. Grill for 6-7 minutes, moving frequently to avoid bar marks but allowing the surface to caramelise to a rich mahogany colour. Turn the steak and season again. Continue to grill for a further 3-4 minutes. Remove the steak from the grill and allow to rest in a warm place for 8-10 minutes.
Refire the rib eye just prior to serving to bring some of the heat back into it and finish the crust. Rest for 1 minute prior to carving. With a sharp knife, remove the bone, trim the sinew line on the inside of the rib and carve into 6mm (¼ in) slices. Finish with some sea salt and serve immediately.
For the grilled spring salad
2 cos lettuce hearts
2 handfuls sugar snap peas
1 handful baby fennel, fronds removed and reserved
1 lemon, halved
Extra-virgin olive oil
Salt
Light your fire, burning your wood or charcoal down to intense embers. To prep the vegetables for the salad, wash well prior to halving the cos hearts, trim and peel back the baby fennel (reserving any fronds for garnish) and trim and string the snap peas.
Cut a lemon in half and grill at approximately 10cm (6in) above the embers for 4-5 minutes until charred and caramelised.
Spray the cos lettuce halves lightly with rapeseed or olive oil and place cut side down on a cake rack. Place the rack directly over the hot embers and grill for approximately 1-2 minutes on each side until lightly charred. Remove and season with salt and lemon zest.
For both the baby fennel and snap peas, use a mesh pan or metal sieve to suspend the delicate ingredients over the fire. Lightly mist with oil and then pop the basket/sieve directly onto the embers. Grill for 1-2 minutes, moving frequently – allowing the vegetables to char lightly whilst still retaining a textural bite. Season with salt. Repeat with the next vegetable.
Cut the cos halves in half again and place on a plate. Scatter the snap peas and fennel on top of the lettuce. Dress the warm salad by squeezing over the juice from the grilled lemon halves and drizzling over extra virgin olive oil. Garnish with baby fennel fronds and serve immediately. 
For the Lion’s Mane mushroom
1 large Lion’s Mane mushroom (or other large seasonal mushroom)
10 juniper berries
Handful pine needles
Light your fire, burning your wood or charcoal down to medium embers. Ideally, your grill should be approximately 10cm (4 in) above the embers.
Suspend the mushroom on the grill using a mesh pan or sieve, spraying the base of the mushroom lightly with oil. Season the mane (the top) with coarse salt. Cover with a lid to keep the moisture in and grill for 4-5 minutes.
To serve, put an ember from the fire into a heavy heat-proof bowl, top with fresh juniper and pine needles. Delicately place the mushroom on top of the juniper and pine needles, cover and serve immediately.
Catch up on all of the events from the 50 Best Recovery Summit on The World's 50 Best Restaurants TV YouTube Channel and on Facebook.
