At its new home in Barangaroo Reserve, the Vivid Fire Kitchen will be the culinary showpiece of Vivid Sydney 2026, with Destination NSW unveiling an expanded program, designed to celebrate the best of Australia’s food culture and boost the NSW visitor economy.
From 22 May to 13 June, the event will bring together more than 60 culinary voices and showcase bold flavours, live open-fire cooking and unforgettable storytelling, further cementing NSW’s reputation as a premier destination for immersive culinary experiences.
Across a series of themed nights, No Taste Like Home will celebrate NSW wine, produce and regional talent, alongside Gwianga, a First Nations Culinary Showcase presented with the National Indigenous Culinary Institute. Named after the Dharug word for fire, Gwianga will shine a spotlight on Indigenous ingredients, knowledge and cooking methods.
In 2026, the fusion of food and theatrics will take centre stage, delivering a full sensory journey where the sights, smells and sounds of open-fire cooking and live music transform the Vivid Fire Kitchen into far more than a place to eat.
Adding to the experience will be the new Vivid Fire Pit, giving festival-goers access to some of Australia’s most acclaimed chefs, with expert insights, cooking demonstrations and one-off dishes created exclusively for the festival.
The Vivid Fire Pit line-up will feature culinary heavyweights and rising stars including Mark Best, Annita Potter, Ben Devlin, Mindy Woods, Jason Roberts and more.
The program will also introduce a new stage, Food For Thought, offering live cooking demonstrations, informal conversations and engaging talks with Luke Mangan OAM, George Calombaris, Julie Goodwin and more.
Across a series of themed nights, No Taste Like Home will celebrate NSW wine, produce and regional talent, while First Nations Culinary Showcases, presented with the National Indigenous Culinary Institute, will shine a spotlight on Indigenous ingredients, knowledge and cooking methods.
Over the June long weekend, a Dessert Takeover will bring a sweeter focus to the program, featuring Adriano Zumbo, Emelia Jackson and Gelato Messina’s Donato Toce alongside dessert offerings created exclusively for the event.
Across the 23 nights, visitors will be guided through the Vivid Fire Kitchen by a rotating MC, including Gardening Australia host and Australian author Costa Georgiadis, and acclaimed broadcaster and food writer Simon Marnie.
The NSW Government recognises food culture as a key driver of the visitor economy, with the NSW Visitor Economy Strategy 2035 highlighting the state’s diverse culinary offering and fresh local produce as major drawcards for high-value travellers.
Tourism Research Australia data shows more than five million domestic overnight visitors to NSW engaged in a food experience in 2025. They stayed 17.5 million nights in NSW and spent $5.6 billion across their trips.
There were 1.2 million international visitors to NSW who engaged in a food experience during the period and spent $6.8 billion across their whole trip to Australia.
From 22 May to 13 June, Vivid Sydney will once again draw millions of domestic and international visitors, powering NSW’s visitor and night-time economies and cementing Sydney’s status as a global leader in immersive cultural experiences across Light, Music, Minds and Food.
Vivid Sydney is owned, managed and produced by the NSW Government’s tourism and major events agency, Destination NSW.
Minister for Jobs and Tourism Steve Kamper said: “At its new home in Barangaroo Reserve, the Vivid Fire Kitchen is set to be a showstopper at this year’s Vivid Sydney. With world-class chefs and leading culinary talent, visitors will enjoy bold flavours, open-fire cooking and exclusive insights from the experts themselves.
“This is more than just a feast, it’s a celebration of NSW’s incredible food and produce, connecting audiences with the people, places and stories that make our local food culture so unforgettable and the vital role it plays in growing the NSW visitor economy.
“Vivid Sydney 2026 will be bigger and bolder than ever, transforming the city day and night with an incredible program of light, music, minds and food.”
Vivid Sydney Festival Director Brett Sheehy AO said: “The 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.”
Infinity by Mark Best Executive Chef Mark Best said: “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.
“Creating something unique for the Vivid Fire Kitchen allows me to respond to the energy of the festival and the landscape that surrounds it, telling a story through flavour, heat and timing. To do that alongside so many chefs in the program, each bringing their own voice, culture and perspective, is what makes this experience truly compelling.”
To learn more on the Vivid Fire Kitchen, click here.
