Vivid Sydney’s food offering is set for a larger presence in 2026, with the Vivid Fire Kitchen relocating to Barangaroo Reserve and introducing an expanded programme focused on open-fire cooking and local produce.
Running from 22 May to 13 June as part of Vivid Sydney, the event will bring together more than 60 chefs and food personalities across a series of themed nights. Organisers say the aim is to highlight Australia’s food culture while drawing visitors to New South Wales during the winter period.
The programme includes No Taste Like Home, which will focus on regional produce and wine, alongside Gwianga, a First Nations culinary showcase presented with the National Indigenous Culinary Institute. The showcase is expected to highlight Indigenous ingredients and cooking methods, reflecting a broader effort to include First Nations perspectives in major events.
A new feature, the Vivid Fire Pit, will give festival-goers the chance to watch live cooking demonstrations and hear directly from chefs. Participants include Mark Best, Annita Potter, Ben Devlin and Mindy Woods, among others.
Another addition, Food For Thought, will host live discussions and demonstrations, with appearances from figures such as Luke Mangan, George Calombaris and Julie Goodwin.
A dessert-focused programme over the June long weekend will feature chefs including Adriano Zumbo, Emelia Jackson and Donato Toce, with exclusive menu items created for the event.
The festival’s organisers say the expanded format is designed to create a more immersive experience, combining cooking with live music and visual elements. Rotating hosts, including Costa Georgiadis and Simon Marnie, will guide audiences through the programme across the 23 nights.
The NSW Government views food tourism as an important part of its broader visitor strategy. According to Tourism Research Australia, millions of domestic and international visitors engage in food-related experiences each year, contributing billions in spending across the state.
Officials say events such as Vivid Sydney play a role in supporting hospitality and tourism businesses, though outcomes can vary depending on visitor numbers and wider economic conditions.
Festival director Brett Sheehy said the updated format is intended to encourage repeat visits, with different chefs and themes each night. Chef Mark Best added that cooking over fire offers a direct connection to ingredients and place, shaping the experience for both participants and audiences.
Vivid Sydney is produced by Destination NSW, which continues to position the festival as a major drawcard for both local and international visitors.
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