When most people think about cooking over a fire pit, holiday camping adventures come to mind.
History buffs may think back to more primitive times.
For chefs Felix McDonald and Steph Davey of Blue Cafe at Inveresk, they think of intensifying flavours in food.
"There's just something really special about how meat tastes when it's been cooked over, and in, open flames," Mr McDonald said.
"There's a huge element of risk involved with that type of cooking, and there's been a lot of trial and error.
In other news:
"Fire does what it wants to do, so it is very hard. We obviously use thermometers and monitor everything that we're doing to make sure that it doesn't go over any lines and cooks to perfection.
"About 80 per cent of what we do is using the fire pit."
"It really allows us to focus on just the flavours of the food," added Ms Davey.
"The flavours of whatever we're cooking, whether it be trout or beetroot, it really stands out and shines with this type of cooking.
"It's more work, but it's better food. And the feedback has been really great."
The fire is the latest innovation and brainchild of cafe owner Don Cameron.
"I'm pretty confident it's the first fire pit for cooking at a commercial kitchen in Launceston, if not Australia," he said.
"It's got all of the disc ploughs from home, lined into the fire pit to induce heat. It's pretty rural, one of a kind - we made it and installed it ourselves.
"All of the things you'd do in a normal kitchen, we do most of that without pans.
"We have smoked sauces... we have an influence of the fire pit in all of our dishes."
Blue is located at 2-4 Invermay Road.
Sign up to one of our newsletters: