Tonight, Vivid Fire Kitchen returns to The Goods Line in Ultimo, launching 23 nights of live fire cooking as part of Vivid Food 2025. In line with this year’s festival theme, Dream, the event brings together leading pitmasters and barbecue experts from around the world for nightly demonstrations. Visitors can enjoy a wide range of food offerings, from food trucks and casual bites to dishes from some of Sydney’s top restaurants.
The program brings together an extraordinary lineup of culinary talent from around the world, blending international star power with some of Australia’s finest chefs. This year’s program features US-based Australian live-fire chef and TV host Jess Pryles; and acclaimed American chef and TV personality Nyesha Arrington. Local chefs include Oscar Solomon of The Apollo Group, Lennox Hastie of Firedoor, Annita Potter, the award-winning chef behind Viand, Paul Farag, executive chef of Aalia restaurant, Karima Hazim of Sunday Kitchen, Morgan McGlone of Bar Copains and Bessie’s, Michael Rantissi, owner of Kepos Group, and many more.
Live fire cook Jess Pryles will once again appear at Vivid Fire Kitchen, and says: “It’s fantastic being back in the fire kitchen for the third year running. Getting to work with amazing Aussie produce over an incredible live fire rig is a dream. I think sharing the crowd samplers from the demo is easily my favorite part- and you can count on us to be grilling up some tasty treats.”
The Vivid Food program includes BBQ restaurants Ogni and Brazilian Flame, as well as Plate it Forward, serving up dishes from a range of their concepts. The lineup will also feature vegetarian Indian eatery Flyover Fritterie.
A dedicated seafood BBQ stand will hero Australia’s exceptional seafood, serving up flame-grilled favourites that celebrate the best of Australia’s coastal produce. From freshly seared prawns to smoky grilled fish, this vibrant food destination will bring the flavours of the sea to the heart of Fire Kitchen.
The food truck lineup features a diverse range of flavors, including Hoy Pinoy serving delicious Filipino skewers, Burn City Smokers, who will bring South American-style BBQ, and Pocket Rocketz, offering a unique take on vegetarian Indian cuisine. To cap the night off with something sweet, there will also be a range of dessert vendors available, including Mapo Gelato, Mr Spanish Churro, Miss Sina Korean Donuts, and many more.
A dedicated wine bar will showcase a selection of NSW wines, with masterclasses led by expert Mike Bennie on specific nights. These sessions will offer visitors valuable insights into the wine regions of NSW. Additionally, the NSW Wine Industry Association will present curated wine pairings with dishes prepared by local and international pitmasters at the fire pit stage. The featured wines will also be available for purchase at the bar on those nights.
“First Nations Nights” will be a highlight of Vivid Fire Kitchen 2025, offering a unique insight into the deep connection between First Nations culture and fire. On special nights, Indigenous chefs will demonstrate traditional cooking techniques over fire pits, sharing their knowledge of native ingredients and the cultural significance of fire in their culture. The National Indigenous Culinary Institute and Mindy Woods will share their expertise and foster culinary exploration among audiences for a deeper understanding into the significance of fire in cooking, land management and ceremony.
With a diverse range of themed nights, including NSW seafood, regional wine tasting, and First Nations BBQ demos, each evening will offer a unique experience, showcasing different aspects of culinary traditions and cultural storytelling throughout Vivid Fire Kitchen.
Vivid Fire Kitchen events are free for all to attend every night of Vivid Sydney. Vivid Food is part of Vivid Sydney, the Southern Hemisphere’s leading multi-artform festival, which will run from 23 May to 14 June 2025.
To view the full Vivid Fire Kitchen line-up, please visit https://www.vividsydney.com/
