The Vivid Chef Series and Vivid Fire Kitchen are returning to Vivid Food 2025, showcasing global culinary talent and NSW wine. 

The program will include a dedicated wine bar at Vivid Fire Kitchen, showcasing a selection of NSW wines, with masterclasses led by expert Mike Bennie on specific nights. The sessions will offer visitors insights into the wine regions of NSW.

Vivid Fire Kitchen will return to The Goods Line in Ultimo this year focusing on Fire and Spice and featuring some of the world’s top pitmasters, chefs, and barbecue experts. The Goods Line will come alive with cooking demonstrations, BBQ stands, food trucks, market stalls, live music and special First Nations nights, celebrating traditional fire-based cooking and its cultural significance in Australia. 

This year, local and international chefs will collaborate to craft unique and innovative menus, from exclusive fine dining experiences to casual fire-cooked meals, celebrating NSW food and produce.

The NSW Wine Industry Association will present curated wine pairings with dishes prepared by local and international pitmasters at the fire pit stage. The featured wines will also be available for purchase at the bar on those nights.

The 2025 Vivid Chef Series will bring Claude Bosi of 2 Michelin-starred restaurant Brooklands, 2 Michelin-starred Bibendum Restaurant, and Josephine Bistro in London, and James Lowe of Michelin-starred Lyle’s in London, to take over two of Sydney’s most celebrated restaurants, Ester and Eleven Barrack respectively.

NSW Minister for Jobs and Tourism Steve Kamper says: “Vivid Food is quickly becoming one of the most exciting parts of Vivid Sydney and this year’s program is shaping up to be our biggest and boldest yet. From top chefs cooking over open flames at Vivid Fire Kitchen to once-in-a-lifetime fine dining experiences with global culinary stars, there’s something for everyone to enjoy.

NSW Minister for Jobs and Tourism Steve Kamper said: “Vivid Food is quickly becoming one of the most exciting parts of Vivid Sydney and this year’s program is shaping up to be our biggest and boldest yet. From top chefs cooking over open flames at Vivid Fire Kitchen to once-in-a-lifetime fine dining experiences with global culinary stars, there’s something for everyone to enjoy.

Vivid Sydney Festival Director and Vivid Food curator Gill Minervini says: “Now in its third year as part of Vivid Sydney, the Food pillar has flourished into an integral part of the festival. 2025’s lineup reflects the dynamic and evolving global food scene, while showcasing the best of Sydney’s diverse culinary talent. With these events, we’re proud to offer so many experiences at different price points, making the festival accessible for everyone to enjoy.”

Tyrrell’s: A Journey Through History

Among other wine-focused events during Vivid Sydney are  Tyrrell’s: A Journey Through History, a dining experience at NSW Parliament House.

Hosted by fourth-generation winemaker Bruce Tyrrell, the exclusive evening on 29 May will pair a meticulously curated five-course menu by award-winning chef Vanessa Harcourt with Tyrrell’s finest Hunter Valley wines, including their iconic Vat 1 Semillon and Vat 9 Shiraz. 

Learn more here.

Set in one of Sydney’s most historic landmarks, this event celebrates the rich legacies of both NSW Parliament and Tyrrell’s Wines—two institutions with strong ties to the state. As you dine, Bruce Tyrrell will share the fascinating history of the family’s 167-year-old winery, its pioneering contributions to Australian winemaking and its vision for the future. 

Vivid Food is part of Vivid Sydney, the Southern Hemisphere’s leading multi-artform festival, which will run from 23 May to 14 June 2025. For full details and to purchase tickets to Vivid Chef Series, visit https://www.vividsydney.com/food.