The Vivid Sydney festival is about more than art and colour.
Food lovers are also catered for at Vivid Fire Kitchen, now in a new waterfront home in Barangaroo Reserve.
The culinary showpiece is being positioned as one of the centrepieces of Vivid Sydney 2026 with over 60 culinary voices and two new focal points, The Vivid Fire Pit and the Food for Thought stage.
Running every night of Vivid Sydney from May 22 to June 13 from 6-11pm, the free entry Vivid Fire Kitchen is being promoted as "a vibrant, casual dining hub inspired by the great Aussie backyard".
Highlights will include open-fire cooking demonstrations, talks, tastings and live music.
Vivid Sydney festival director Brett Sheehy promises: “Vivid Fire Kitchen has been reimagined for 2026 as a place you can return to again and again and have a different experience each night.
"Moving to Barangaroo Reserve and expanding the program has allowed us to bring together more voices, more ideas and more ways for audiences to engage with food - from open‑fire cooking and talks to tastings, music and light.
"With rotating chefs, themed nights and new stages, no two evenings are the same, and that sense of discovery is at the heart of what Vivid Sydney is about.”
The Vivid Fire Pit line-up features culinary heavyweights and rising stars including Mark Best, David Moyle, and Mark La Brooy.
Mark Best, executive chef of Infinity by Mark Best and featured Vivid Fire Pit chef on Saturday, May 30, says: “The Fire Pit is an opportunity to explore why cooking over flame is so special - it's elemental, expressive and deeply connected to place. Fire strips cooking back to its essentials and opens space for instinct, memory and collaboration."
The Food for Thought stage will focus on culture, creativity, sustainability and the future of food, brining together chefs, authors, restaurateurs, celebrity cooks and digital storytellers.
Featured Food for Thought panel hosts and guest chefs include Luke Mangan, Mike Bennie, Gary Walsh, Julie Goodwin, Adriano Zumbo and Emelia Jackson.
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