A 100 per cent wood-fired restaurant fuelled by precision cooking. Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Lennox Hastie is a chef who can enthuse an audience of his peers as well as delight a room full of hungry. Lennox Hastie’s flame-fuelled approach to cooking may have helped define the last decade of dining in Sydney – but what are its own defining dishes?