Vivid Fire Kitchen

Founded in 2012, Agape Organic's foodtrucks serve up delicious, inventive organic street food wherever they appear. 

For Vivid Fire Kitchen, owner and chef Simon Lawson has curated a special barbecue menu cooked in front of customers, using organic, biodynamic, sustainable & natural ingredients as well as native Australian produce. One highlight? Blowtorch-melted cheese on nacho bowls. 

Serving authentic Italian in Narellan, Antico Woodfire Pizza is also a favourite at events across NSW through their foodtrucks. Antico Pizza Sandwiches is a new endeavour, making traditional deli-style sandwiches using folded pizza dough, cooked in the oven and filled with the likes of cold cuts, burrata and hot honey.

Bianco Group is a modern Italian hospitality brand redefining how premium food is experienced at scale. Rooted in generational recipes and driven by precision, they deliver high-impact food concepts across retail, wholesale, and Australia’s most recognised events, combining quality, theatre, and operational excellence to create unforgettable experiences.

Bon Brûlée is all about doing one thing really well - crème brûlée, but bigger and better. Their extra-large brûlées have a perfect balance of smooth custard and a thick, crunchy caramel top in every bite.

The best part of a crème brûlée is cracking through the top, so each one is flame-torched to order. Expect a bit of theatre, a bit of fire, and that fresh caramelised finish you can hear and smell before you even take a bite.

Brazilian Flame barbecue combines traditional Brazilian barbecue cooking with  Brazilian barbecue excellent cuts to deliver big on flavour and theatricality, with its ribs, porchetta and rotisserie machines working their magic in front of the crowd.

Based in Melbourne, Burn City Smokers treats barbecue as an artform, offering smoked wood-smoked meats via catering, premium delivery and pop-ups. Combining ancient techniques with modern flavour and style, Burn City Smokers is a favourite of Vivid Fire Kitchen.

Hailed as the Good Food Guide 2025 New Restaurant of the Year, Firepop brings a masterclass in charcoal grilling to the festival. 

Originally a cult-favourite market stall, this Newtown standout has redefined the "pop" (skewer) by blending premium Australian produce—like Fullblood MBS9+ Wagyu—with bold, experimental flavours. Whether it’s their signature lamb with sesame cumin dukkah or their innovative "accordion" steaks, Firepop offers a high-impact, artisan dining experience that is as exciting as it is delicious.

Born in Darlinghurst in 2002, Gelato Messina has grown into Australia’s most-loved gelateria, with 35 (soon 36) locally owned stores —and counting— along with sites in Hong Kong and Singapore.For Vivid Fire Kitchen, Gelato Messino is creating three delicious bespoke desserts designed to keep people coming back day after day.

One of them is the Smore's Sundae : think milk choc gelato with choc brownie cheesecake on graham cracker crumbs, topped with dark choc fudge and a perfectly toasted vanilla marshmallow. Sounds pretty amazing, right?

Hoy Pinoy, meaning "Hey Filipino!", is a Filipino barbecue sensation dedicated to bringing authentic Ihaw-ihaw (grilled meats) to the masses. Inspired by the vibrant street food scene of the Philippines, Hoy Pinoy uses traditional recipes and cooking techniques to create skewers bursting with smoky, savory flavor.

KOI Dessert Bar is a world-renowned destination for indulging in fine artistic dessert & cuisine. Locatied in Sydney and Melbourne and sought-out globally, KOI brings together the expertise of exceptional in-house chefs to architect unforgettable experiences unlike anything else.

Mr Spanish Churro continues a family legacy started by more than 50 years ago in a small churreia in Valenica, Spain. Crafted fresh on-site, the award-winning pop-up combines authenticity with innovation with their signature and viral churro cones — a refined twist on a timeless classic, with modern flavours such as Oreo, cheesecake and crème brûlée.

Bringing the soul of a Greek taverna to Sydney's Inner West, Olympic Meats is a celebration of "slow" food and family tradition. Chef Timothy Cassimatis honours his heritage by making everything from scratch—from the two-day sourdough pita bread to his grandmother’s authentic spanakopita recipe. 

Known for their succulent chicken gyros and charcoal-grilled Politiko kebabs, Olympic Meats delivers honest, heart-felt Mediterranean flavours that have made them a local institution.

The Coffee Mill is a premium mobile coffee and crepe experience, delivering high-quality café-style service at events across Melbourne and beyond. 

Combining speed, consistency, and presentation, the Mill serves up rich espresso-based and barista-made coffees and specialty teas alongside warm, made-to-order sweet crepes with a variety of classic and indulgent toppings.

THICC Cookies is a Sydney-based cookie brand known for loaded, New York-style cookies made fresh and served warm. Their THICC treats are rich, nostalgic and a little bit excessive — in the best way.

For Vivid Fire Kitchen, they're launching the THICC S’mores Bar. Think S’mores cookies, S’mores hot chocolate, and a warm S’mores cookie pie — all built around that classic combo of chocolate, marshmallow and biscuit. The theatre comes from the live toasting — gooey marshmallow, melted chocolate, and that fresh-off-the-heat finish that people can see, smell, and crave instantly.

Toastie Smith's fully loaded toasties are an explosion of tastes, guided by a two-year culinary expedition across the globe in search of the perfect toasty. Combining global flavours and traditions, their menu delights across four Sydney locations. 

Highlighting Palestinian culture, heritage and hospitality, Yummy Yummy Knafeh serves up theatrical, fun and sweet Palestinian knafeh, a delicious dessert made with molten Australian-made Akkawi cheese, ghee, golden kataifi and syrup and topped with pistachios. A favourite of Lakemba Nights during Ramadan's markets, Yummy Yummy Knafeh's dessert pairs perfectly with a cup of authentic Middle Eastern coffee, brewed on hot sand.