Vivid Sydney's Fire Kitchen is set to dazzle food enthusiasts with its new waterfront location at Barangaroo Reserve, running from 22 May to 13 June. The event, part of the Vivid Sydney 2026 festival, will feature over 45 culinary experts and two new attractions: The Vivid Fire Pit and the Food for Thought stage.
The Vivid Fire Pit, a central feature of the event, will showcase four distinct fire-cooking methods with renowned chefs like Mark Best and Annita Potter. Visitors can enjoy exclusive dishes prepared on-site, offering a unique culinary experience each night. "The Fire Pit is an opportunity to explore why cooking over flame is so special," said Mark Best, highlighting the elemental and expressive nature of fire cooking.
The Food for Thought stage will host discussions and demonstrations by influential food personalities, focusing on topics such as sustainability and the future of food. Themed nights will include No Taste Like Home, celebrating New South Wales produce, and First Nations Culinary Showcases, spotlighting Indigenous ingredients.
An expanded beverage programme will complement the culinary offerings, featuring interactive tastings and exclusive cocktails. Laura Sharrad, a guest chef, expressed excitement about participating, noting the powerful communal aspect of cooking over an open flame.
Vivid Fire Kitchen promises a vibrant atmosphere with live music and iconic light installations, making it a must-visit for both locals and tourists. The event is produced by Vivid Sydney in partnership with Motti + Smith
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