From a New York Times online review:
“Australian barbecue” is not, however, what Lennox Hastie, the chef at Firedoor, would use to describe his own cooking. Nor is it a term that’s been used much by anyone to describe any type of cooking. Here, the word “barbecue” is generally synonymous with the American term “cookout,” and, much like the cookout, it remains an integral part of Australia’s national identity.
Firedoor, which opened in 2015, is a prime example. 
The kitchen is powered entirely by wood — there are no electric or gas ovens, burners or microwaves. Mr. Hastie came to this style after working five years at Asador Etxebarri in the Basque Country, where the chef Victor Arguinzoniz cooks local ingredients over fire using multiple types of wood. Mr. Hastie takes a similar approach, but with pointedly Australian ingredients.
One of the restaurant’s most thrilling dishes is a whole marron — a large freshwater crayfish native to Western Australia. The marron is grilled, split open and smothered in sea blite, a coastal plant related to samphire, and sunrise lime, a hybrid citrus created by crossing the native Australian finger lime with a calamondin (itself a cross between a mandarin and a kumquat). There are plenty of smoky, charred meats on the menu as well: pork chops, duck hearts and Wagyu all get their turn on one of the many grills.
To read more: https://www.nytimes.com/2019/12/05/dining/australian-barbecue.html
Along with the 
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