Get your fix of flame-licked fare at Embers Wood Fire Dining’s street-food series
A trio of hatted chefs are making a name for themselves with a new project, one that’s bringing out the best of Scenic Rim produce using time-honed fire-cooking techniques. Now, the crew at Embers Wood Fire Dining is giving Brisbane a taste of its fiery fare with a series of pop-ups at an Ascot eatery. Here’s what we know …
Between the three of them, hatted chefs Simon Furley, Kyle McNamara and Alex Hall have years of high-end cooking experience. The trio, who all spent time working at Scenic Rim institutions Homage Restaurant and The Paddock at Beechmont Estate, struck out on their own late last year, pooling their talents and leveraging their connections with Scenic Rim farmers to launch Embers Wood Fire Dining.
Dedicated to hosting fire-powered fine-dining experiences for every occasion, the Embers crew regularly roams the countryside, cooking an assortment of organic protein and biodynamically grown veggies over a pair of custom-made parilla-style grills at private events and intimate masterclasses. But, in good news for Brisbane folk, you don’t need to throw a bash to see the Embers maestros in action – on Saturday February 10 you can catch them at Daily Double in Ascot, where they’ll be cooking up a storm for the cafe’s Street Food Series.
Daily Double’s owner Cameron Croad – previously general manager at Spicers Hidden Vale – is giving over the kitchen to Simon, Kyle and Alex for regular pop-up events where they serve one special item. Earlier this month, Embers wowed the community with hawker-style barbecue-pork skewers (sourced from Tommerups Dairy Farm and cooked over charcoal and wood) alongside its own sourdough flatbreads with smoked-garlic sauce. In February, the Street Food Series will be dedicated to hogget. Daily Double will be handling the beverages, pouring wines, beers and cocktails.
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