Welcome to my FIX menu where I have brought together some of my favourite ingredients to create an incredible dinner for you to enjoy in the comfort of your own home.
From handmade burrata to grilled octopus to slow-cooked beef cheeks, and finishing on a decadent flan these are the recipes I like to cook at home during this time of year - rich, comforting and simply delicious.
Nearly all the hard work has been done for you, leaving you more time to appreciate sharing a delicious meal with your loved ones.
I hope you enjoy it!
- Handmade burrata, piquillo peppers, black olive
- Sourdough miche
- Octopus, 'nduja, chickpeas, and karkalla
- Slow cooked beef cheek with Grill Hero
- Cavolo nero with grilled lemon dressing
- Smashed kipfler with smoked crème fraîche and chives
This menu has been prepared by the STIX team. It will be delivered cold in an insulated box ready for you to heat, serve and enjoy!
Store refrigerated below 5°C until ready to prepare your meal.
Consume within three days of delivery.
Vannella Cheese is a slice of Italy in Sydney’s inner west. Having honed his skills working for some of Italy’s best cheese factories, Vito Minoia and his family moved to Australia, bringing with them everything they knew about cheesemaking. They have married traditional Italian methods of cheesemaking with the finest dairies in Australia to produce premium fresh, stretched curd cheeses.
I source our octopus from Top Fish in Tasmania’s Bass Strait. They are captured using a purpose-designed pot and fishing method, then massaged until tender.
I choose to work with O’Connor Beef whose Angus-Hereford cattle are born and bred on the pristine pastures of Gippsland in south east Victoria. Their grass diet provides them with abundant proteins, vitamins and minerals and results in a sublime flavour and texture.
Hill Family Potatoes, Robertson, Southern Highlands
Hailing from the spud capital of NSW, these potatoes are grown by the Hill Family in the rich basalt soil surrounding Robertson in the Southern Highlands.
Messina’s herd of 100% pasture fed Jersey cows live their best life in Numurkah, Victoria. And it shows in their milk. Achieving close to 6% cream, the milk is high in protein and packed with flavour. With only one milking per day, the cows are less stressed and provide super high quality milk.
Burrata: Cow's milk, piquillo peppers, capsicum, olive, cava vinegar, salt.
Sourdough miche: Wheat flour, water, leaven, wholewheat flour, iodised sea salt, malted barley, wheat gluten, vitamins (Thiamin, Folate).
Octopus: Octopus, smoked paprika, lemon, olive oil, white soy, 'Nduja (Free range pork, chilli, salt, vitamin C, sodium nitrite/nitrate (250,251), dextrose, starter culture, spices), Sobrasada (Free range pork, salt, paprika, garlic, sugar, spices, vitamin C, wine (denatured), sodium nitrite/nitrate (450,251), starter culture), chickpea, tomato, sugar, karkalla, salt.
Beef cheek: Beef cheek, shallot, mushroom, red wine, beef stock, red wine vinegar, sugar, salt, carrot, onion, celery, garlic, white pepper.
Grill Hero: Thyme, bay leaf, garlic, parsley, cava vinegar, lemon myrtle, grapeseed oil, nasturtium, oregano, tarragon, chive, lemon, capers, sesame, horseradish.
Sides: Cavolo nero, lemon, olive oil. Potato, crème fraîche, chive, smoked beef fat, salt.
Flan: Milk, vanilla, lemon, orange, sugar, egg, cream, water.
Contains: Milk, wheat (gluten)*, soy, mollusc, sesame, egg.
*Gluten free if sourdough is omitted.
Lennox Hastie is fascinated by fire.
He is the founder and chef of Firedoor, Australia’s only entirely wood-fuelled restaurant, with his next project, Gildas, a Basque-inspired wine bar opening its doors very soon. Both venues are located in Sydney’s Surry Hills.
An early interest in cooking led to starting his cooking career in Michelin Star restaurants across the UK, France and Spain that saw it accelerate. Whilst he honed his skills in these kitchens, he began to lose sight of what he loved most about cooking. This turning point saw him travel to the Basque mountains to work at Etxebarri and return to his love of quality ingredients.
He returned to Australia in 2011 before opening Firedoor in 2015. Lennox works instinctively with fire and ingredients, collaborating with producers and suppliers to delight his guests with the very best produce on any given day.