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.

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.

Week One

Host: Chris Taylor

Jess Pryles

Jess Pryles is an Australian-born meat expert known for her passion for barbecue and meat education. A cookbook author, TV personality, and Meat Science graduate, Jess founded Hardcore Carnivore, a popular brand of meat seasonings and accessories. She stars in Hardcore Carnivore on the Outdoor Channel and has appeared on BBQuest (Hulu) and Aussie Barbecue Heroes (Channel 7). Jess has showcased her skills on the Today Show and at major events like G'day USA and top BBQ festivals. A graduate of Iowa State University, she lives in Austin, TX with her husband Chris.

Annita Potter

Former protegee of esteemed chef David Thompson, Annita Potter has two decades of global culinary expertise. She realised her long-held dream by launching Viand in 2020 as a pop-up, before taking up permanent residence in Sydney's Woolloomooloo in 2021. Following its opening, Viand received accolades from leading food critics, earning Potter a prestigious hat from The Sydney Morning Herald Good Food Guide and the title of Oceania Cruises Chef of the Year. Her innovative approach to Thai cuisine has been lauded for its boldness and originality.

Week Two

Host: Chris Taylor

Karima Hazim

Karima Hazim is the founder of Sunday Kitchen, a cultural cooking platform that shares traditional Lebanese recipes and stories. With a background in fashion and a passion for storytelling, Karima uses food to foster connection and preserve heritage. Alongside her mother, she runs immersive cooking workshops and co-founded The Heirloom Project with Luisa Brimble, documenting Lebanese-Australian culinary traditions. Through her work, Karima celebrates cultural legacy, community, and the power of food to unite across generations.

Morgan McGlone

Morgan McGlone is a third-generation chef and one of Australia’s most recognisable food personalities. From Sydney’s Salt to Nashville’s Husk, he honed a global career before founding Sydney cult-favourite, Belles Hot Chicken. His passion for hospitality has led to ventures like Bar Clarine, Sunday Potts Point and most recently, Bar Copains and Bar Alma. Morgan is a food festival regular, brand ambassador and culinary consultant. He’s known for his bold flavours, Southern-influenced menus and unwavering dedication to great food done right.

Mindy Woods

Mindy Woods is a chef, restaurateur and proud Bundjalung woman of the Widjabul Wia-bul clan. You might recognise her as a finalist from MasterChef Australia in 2012. She is the owner of Karkalla restaurant in Byron Bay. Featuring locally-sourced seasonal produce and native ingredients, Karkalla is a nod to Mindy’s indigenous heritage and allows her to help both indigenous and non-indigenous people to connect with Aboriginal culture, art and stories through food.

Paul Farag

Paul Farag is the award-winning Executive Chef of ESCA, known for revolutionizing Levantine and Middle Eastern cuisine. Recently named Chef of the Year by the Good Food Guide 2025, he leads Sydney’s acclaimed AALIA and the Japanese-inspired rooftop bar JOJI. With a career spanning Michelin-starred techniques and sustainable seafood practices, Paul’s passion lies in reviving ancient Middle Eastern traditions through modern innovation. His commitment to sharing, sustainability, and culinary storytelling has positioned AALIA as a two-hatted dining destination. At JOJI, he explores Japanese flavors with precision, further cementing his status as one of Australia’s most dynamic chefs.

Oscar Solomon

Oscar Solomon is the Group Development Chef of The Apollo Group, which venues include The Apollo and Cho Cho San in Sydney's Potts Point, as well as GRECA Restaurant and Yoko Dining in Brisbane's Howard Smith Wharves. Oscar's role sees him work across these popular Japanese & Greek restaurants, overseeing the menu direction, staff culture and operations. Oscar actively doesn't specialise in a certain cuisine, but continually learns and explores through his passion and love for the industry. “I never want to be a master in anything. If anything, it’s about making delicious food properly and that comes first.” As his career develops, his passions have seen a clear stylistic interest in native Australian foods, locality and thinking outside the box; technically speaking.

Week Three

Host: Chris Taylor

Michael Rantissi

Michael Rantissi is a Tel Aviv-born chef bringing vibrant Middle Eastern flavors to Sydney’s dining scene. His culinary journey began as a kitchenhand in pursuit of a pair of sneakers, sparking a lifelong passion for food. Trained at the Culinary Arts Academy in Paris, Michael honed his craft under top chefs in Israel, London, and Australia before opening Kepos Street Kitchen in 2012. He later expanded with Kepos Catering and Salma’s Canteen, celebrating fresh, Mediterranean-inspired cuisine. A celebrated author, his next cookbook Salata launches in 2025. Michael’s food is all about heart, heritage, and shared tables.

Nyesha Arrington

Nyesha Arrington is the co-star of FOX’s Next Level Chef and host of Plateworthy on Eater. She began her culinary career at Michelin-starred restaurants Mélisse and L’Atelier before opening her own eateries, Leona and Native, in Los Angeles. Nyesha is known for using locally sourced ingredients and has been named to Zagat’s Best Chef 30 Under 30 List and Eater’s LA Chef of the Year. A fan favorite from Top Chef season 9, she has appeared on MasterChef, Hell’s Kitchen, and Tournament of Champions. Nyesha enjoys fitness, wellness, and lives in LA with her pets, Bleu-Ginger and Mr. Robert Marley.

Lennox Hastie

Lennox Hastie is a chef driven by the raw, elemental power of fire. As the chef-owner of Firedoor, Australia’s only fully wood-fueled restaurant, he creates a dining experience that celebrates ingredients in their purest form. After honing his craft in Michelin-starred kitchens across Europe, Lennox found his calling at Asador Etxebarri in Spain, where he mastered the art of open-flame cooking. Returning to Australia, he launched Firedoor in 2015, earning widespread acclaim. His passion extends beyond the kitchen, with a best-selling book, Finding Fire, and features on Chef’s Table and Ugly Delicious. Lennox continues to redefine fire-driven cuisine.

National Indigenous Culinary Institute
Luke Bourke and Sam Bourke

Twin brothers and proud First Nations chefs, Luke and Sam Bourke are passionate advocates for native Australian ingredients. Trained at Rockpool Bar & Grill, they’ve built standout careers under the mentorship of Neil Perry. Sam has held roles at Rosetta, Margaret and now Baker Blue, while Luke continues as Sous Chef at Rockpool, mentoring Indigenous apprentices. The duo has represented Australia at the Taste of Cork Festival and are frequently featured in media and charity events, including Gourmet Traveller and the Starlight Foundation.

Week Four

Host: Chris Taylor

John McFadden

With over 30 years in the industry, World Food Champion John McFadden is a veteran chef, mentor, judge and hospitality innovator. From fine dining and hotel restaurants to executive group roles, John has led operations nationwide and earned acclaim for his leadership and precision. He’s the National Chairman of Judges for Chef of the Year, a culinary mentor, brand ambassador for Yumbah Aquaculture and General Manager at Squizify. His accolades include two consecutive World Seafood Championship titles and global recognition for his work.