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.
 

Vivid Fire Kitchen
Vivid Fire Kitchen

 

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 Three

4 June - 10 June

Host: Chris Taylor

International Pitmaster
First Nations Night
Wine Pairings
  Wednesday Thursday Friday Saturday Sunday Monday Tuesday
6.30 -7.15pm Michael Rantissi Kimberly Gastmeier Nyesha Arrington Nyesha Arrington Lennox Hastie Scott McCoy National Indigenous Culinary Institute
7.45 - 8.30pm Michael Rantissi Kimberly Gastmeier Nyesha Arrington Nyesha Arrington Lennox Hastie Scott McCoy National Indigenous Culinary Institute
9 - 9.45pm Michael Rantissi Kimberly Gastmeier Nyesha Arrington Nyesha Arrington Fire Pit Team Scott McCoy National Indigenous Culinary Institute
10 - 10.45pm Fire Pit Team Fire Pit Team Fire Pit Team Fire Pit Team Fire Pit Team Fire Pit Team Fire Pit Team
  Thomas Wines       Gilbert Family Wines   Lowe Wines

Meet the Pitmasters and Winemakers

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.

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 (US)

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.

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.

Gilbert Family Wines (Mudgee)

Gilbert Family Wines, run by Simon and his son Will in Orange NSW, are artisans of cool climate wines, together they produce elegant, pure and structured wines reflective of variety, site and season.

Lowe Wines (Mudgee)

Lowe Wines from Mudgee pride themselves on being a fully sustainable producer, and believe this is a key goal, next to creating exceptional food and wine. From Tinja Farm on Wiradjuri land, you will find wines that reflect the soil and climate including Shiraz, Merlot and icon variety Zinfandel.

Thomas Wines (Hunter Valley)

Thomas Wines is a single vineyard producer in the Hunter Valley. They specialise in two signature varieties, Semillon and Shiraz.

 

Week Four

11 June - 14 June

Host: Chris Taylor

International Pitmaster
First Nations Night
Wine Pairings
  Wednesday Thursday Friday Saturday
6.30 -7.15pm National Indigenous Culinary Institute John McFadden Matt Atkins Amber Doig
7.45 - 8.30pm National Indigenous Culinary Institute John McFadden Matt Atkins Amber Doig
9 - 9.45pm National Indigenous Culinary Institute John McFadden Matt Atkins Amber Doig
10 - 10.45pm Fire Pit Team Fire Pit Team Fire Pit Team Fire Pit Team
  Lowe Wines   Windowrie Organic Wines  

Meet the Pitmasters and Winemakers

Amber Doig

Amber Doig is the Chef at the helm of The Butler, serving up her own brand of unique Mexican influenced fare in the back streets in Potts Point. Born and raised in Ōtautahi, Christchurch, she moved to Sydney when she was 17 to pursue her dream of becoming a Chef, later moving to New York where she worked with Empellón Restaurant Group, gaining experience under modernist pastry prodigy turned dark Lord of Tacos, Alex Stupak.

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.

Matt Atkins

Matt Atkins is an Indigenous Australian chef passionate about First Nations bushfoods, sustainable native produce and wild harvesting. He focuses on cooking with what the land provides for us, using practices rediscovered from rich cooking traditions to deliver a truly remarkable experience that engages all the senses.

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.

Windowrie Organic Wines

Windowrie Organic Wines in the Central Ranges, NSW are committed to nurturing the land and vines with organic and regenerative farming practices. Their wines are crafted with care and authenticity, offering purity of flavour, and reflecting their organic, sustainable practices.

 

 

Free Wine Masterclasses

Join Mike Bennie from P&V Wine + Liquor Merchants at the NSW Wine Bar in the Powerhouse Garden for Free Wine Masterclasses. Discover the delicious wines produced across NSW and celebrate the winemakers and farmers putting Australian viticulture on the map. 

Sessions run at 6.30pm, 7.30pm and 8.30pm on the following nights:

Orange wine masterclass (8 June)
Mudgee wine masterclass (11 June)
Riverina wine masterclass (12 June)

 

 

BBQ Stands & Food Trucks

BBQ stands

Yana (23 May - 3 June)
Smokey Sue's (4 - 14 June)
Ogni
Brazilian Flame
Plate It Forward (23 May - 3 June)
Flyover Fritterie (4 - 14 June)
Crustacean Nation (23 May - 3 June)
Get Sashimi (4 - 14 June)

Food trucks

Hoy Pinoy
Burnt Smoke City
Firepop
Pocket Rocketz
Bianco

Market Stalls

Asian Delight (23 - 25 May & 29 May - 1 June)
The Ramen Kitchen (5 - 8 June & 12 - 14 June)
Mapo
Mr. Spanish Churro
Miss Sina
Yummy Yummy Knafeh
Kariton Desserts
Spice Zen

 

Gypsy Caravan Stage

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

Line-Up:

Friday 23 May: Transylvanian Gypsy Kings 
Saturday 24 May: Ganathipan
Sunday 25 May: Moussa Diakite
Monday 26 May: Dj Vulindlela
Tuesday 27 May: MzDj Sadia
Wednesday 28: Dj Aywy
Thursday 29 May: Lolo Grecia
Friday 30 May: Worlds Collide
Saturday 31 May: Beliza
Sunday 1 June: Mescalero
Monday 2 June: Dj Cocek
Tuesday 3 June: Tropicante Sound Sistema
Wednesday 4 June: Ana Oro & Nancy Bellydance
Thursday 5 June: George Nikolopolous & Friends
Friday 6 June: Dj Vuli
Saturday 7 June: Trio de la Richard
Sunday 8 June: Lily Guerrero
Monday 9 June: Dj Aywy
Tuesday 10 June: Dj Lady Chika
Wednesday 11 June: Dj Oro Ana, I am Gati & Vincent Sebastian
Thursday 12 June: The Strides
Friday 13 June: Club de la Luna
Saturday 14 June: Lolo Lovina

 

 

Previous weeks

Here's what you missed at the Vivid Fire Kitchen!

 

 

 

Week One

23 May - 27 May

Host: Chris Taylor

International Pitmaster
Wine Pairings
  Friday Saturday Sunday Monday Tuesday
6.30 -7.15pm Jess Pryles Jess Pryles Jess Pryles James Lowe Annita Potter
7.45 - 8.30pm Jess Pryles Jess Pryles Jess Pryles James Lowe Annita Potter
9 - 9.45pm Jess Pryles Jess Pryles Jess Pryles Fire Pit Team Annita Potter
10 - 10.45pm Jess Pryles Jess Pryles Jess Pryles Fire Pit Team Fire Pit Team
      Tractorless Vineyard   Winmark Wines

Meet the Pitmasters and Winemakers

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.

James Lowe (UK)

James Lowe is the chef-owner of Lyle’s in London, a Michelin-starred restaurant celebrated for its sustainable, pared-back approach to modern British cuisine, once describing it as his "spirit animal restaurant." Since opening in 2014, Lyle’s has been consistently ranked in the World’s 50 Best Restaurants. Before this, James honed his craft at St. John Bread & Wine, The Fat Duck and The River Café, developing a deep respect for seasonal produce and thoughtful simplicity.

Jess Pryles (US)

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.

Tractorless Vineyards (Southern Highlands)

From the Southern Highlands, Tractorless Vineyards have a strong passion for regenerating the earth. With a mix of old-world knowledge and new-world winemaking techniques, they have a strong interest in Biodynamic principles and the backing of like-minded winemakers, growers and farmers. They have created a sustainably balanced and diverse farming system producing premium, award-winning food and wines.

Winmark Wines (Hunter Valley)

Winmark Wines from Broke in the Hunter Valley are famous for their premium Chardonnays and award-winning cellar door featuring art and sculptures.

 

Week Two

28 May - 3 June

Host: Chris Taylor

International Pitmaster
First Nations Night
Wine Pairings
  Wednesday Thursday Friday Saturday Sunday Monday Tuesday
6.30 -7.15pm Amber Doig Elijah Attard & Nina Huynh Karima Hazim Morgan McGlone Mindy Woods Paul Farag Oscar Solomon
7.45 - 8.30pm Amber Doig Elijah Attard & Nina Huynh Karima Hazim Morgan McGlone Mindy Woods Paul Farag Oscar Solomon
9 - 9.45pm Amber Doig Elijah Attard & Nina Huynh Karima Hazim Morgan McGlone Mindy Woods Paul Farag Oscar Solomon
10 - 10.45pm Fire Pit Team Fire Pit Team Fire Pit Team Fire Pit Team Mindy Woods Fire Pit Team Fire Pit Team
      Latitude 32     Pepper Green Estate Stockman's Ridge

Meet the Pitmasters and Winemakers

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

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.

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.

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.

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.

Latitude 32 (Hunter Valley)

Latitude 32 Wines can be found on the famous Hermitage Road wine route in the north of the Hunter Valley, set against the backdrop of the Broken Back Range. They are all about blending tradition with a hefty dose of fun, creating classic Hunter Valley style wines with a contemporary flair, and sustainable viticulture practices close to heart.

Pepper Green Estate (Southern Highlands)

Pepper Green Estate is a premium cool climate vineyard, at 700 metres above sea level in the Southern Highlands, producing the finest grapes from a vineyard nestled in the undulating slopes of Canyonleigh. 

Stockman's Ridge (Orange)

Stockman’s Ridge Wines is a family run business situated in the picturesque and colourful wine region of Orange, NSW and produces premium and award-winning cool climate wines while embracing a truly Australian down to earth approach.