Vivid Fire Kitchen

The flames are back—bigger, bolder and hotter than ever.

Vivid Fire Kitchen reignites at The Goods Line, delivering a sensory feast of fire and flavour. This year, we’re turning up the heat with “Fire & Spice”, a bold new twist that celebrates the world’s most vibrant, spice-driven cuisines alongside flame-seared favourites. Enjoy live demonstrations and an array of fire-cooked cuisine from the world’s best pitmasters, chefs and barbecue legends.

This year’s lineup features an epic BBQ stand with some of Sydney’s finest, including Brazilian Flame serving up an authentic Brazilian churrasco experience, Ogni who’ll fuse modern Australian cuisine with Southeast Asia’s bold flavours and the farm to table favourite Three Blue Ducks crafting sustainable, globally inspired BBQ fare.

A New South Wales seafood highlight will showcase the state’s freshest catches, with a pop-up BBQ stand. Don’t miss the Fire Pit Demonstrations, where chefs and producers showcase an incredible variety of NSW seafood cooked over open flames.

A true cultural highlight, First Nations Nights will honour the deep connection between First Nations culture and fire-based cooking. Over several nights, First Nations chefs will share their ancestral techniques and knowledge of native ingredients through live demonstrations, storytelling and tastings.

Plus, enjoy the live, rollicking sounds of Lolo Lovina and friends at her Gypsy Caravan Stage all festival long.

This free-access, open-air experience is more than just a feast—it’s a celebration of culture and community. Wander through the flame-lit night, breathe in the smoky aromas and watch the glow of open flames as chefs work their magic.

Fire Pit Line-Up

We've gathered the finest international and local pitmasters. Together, they'll wield fire as they cook the best NSW produce to perfection. Alongside, leading chefs will reveal their techniques and secrets, offering a unique insight into the magic of cooking with fire. Check back for the Vivid Sydney 2025 Vivid Fire Kitchen line up.

Host: Chris Taylor

Manoella Buffara

Voted the Best Latin America’s female chef in 2022 by 50Best Academy and headliner of Vivid Residence, the southern Brazilian chef, Manoella Buffara Ramos, or Manu, is ranked 21 in The Best Chef Awards worldwide and is the chef and owner of Manu, restaurant number 49 in the list of Latin America’s 50 Best Restaurants. Since launching Manu in 2011, Brazil's first woman-led restaurant to serve an exclusive tasting menu, Manoella has been an advocate for sustainable and innovative cuisine. With an emphasis on plant-based ingredients and locally sourced products, her Curitiba-based eatery stands out for its meticulous approach to gastronomy and sustainability.

John McFadden

With over 30 years of experience, John McFadden is a distinguished figure in the Australian culinary scene and the winner of back-to-back World Seafood Championship titles in 2022 and 2023. As a mentor, judge and culinary innovator, John is a highly-motivated chef whose attention to detail is well-known industry-wide.

Christine Manfield

Celebrated chef and award-winning cookbook author Christine Manfield is a leading Australian culinary ambassador. She is inspired by Australia’s melting pot of global flavours and native ingredients. Beyond the kitchen, she is a keen advocate for keeping it local and supporting community, and she hosts culinary journeys to regional Australia for sustainable and immersive experiences highlighting First Nations culture.

Bektas Ozcan

Born in Turkey and growing up in one of the countries largest and most successful market gardens, his family laid the foundation for his life in cooking. Attending the prestigious Gastronomy University in Istanbul, he specialised in Mediterranean cuisine, graduating and holding positions in luxury hotels, while competing for Turkey in various culinary competitions around the world. Bektas is currently the Executive Chef at Sofitel Sydney Wentworth leading a team of chefs in one of Sydney’s most iconic hotels.

John Lyons

From humble beginnings in Yorkshire UK, John Lyons studied at the prestigious Lycée Hoetelier de Mazamet in France. After working at a selection of Michelin starred restaurants culminating in a stint at Le Grand Ecuyer with pastry genius Yves Thuries, he continued London where he worked at the world famous Savoy Hotel, forging an individual and unique repertoire culminating in his current menu at Birdie Bar and Brasserie.