What to eat at the Vivid Fire Kitchen in Barangaroo

A sizzling line-up of celebrity chefs including US-based barbecue master Jess Pryles and Lennox Hastie of Surry Hills’ three-hatted Firedoor, are taking on the firepit every night during Vivid.

The chefs are providing free barbecue demonstrations at Vivid Fire Kitchen amidst the excitement at The Cutaway in Barangaroo, where flames soar high into the air, beef ribs smoulder over hot coals, and friends gather over burning metal drums hugging cups of warm, mulled wine.

Pryles, who returns to Australia after having made a name for herself as a barbecue expert in Texas, says she’s looking forward to sharing her grilling techniques with a new audience.

“I always try to incorporate different elements in my presentation that can help someone out in their own home.

“Maybe [it’s] a new cut of meat they haven’t tried before, or a more economical choice, or any tips that might make them more confident and excited about cooking.”

Vivid Fire Kitchen is a new addition to the festival’s annual line-up, as part of its inaugural Vivid Food program.

With a rotating selection of 10 food stalls, trucks and restaurants working within the toasty, barbecue theme, it might be the best option for a quality, casual meal while exploring Vivid.

Good Food’s top five dishes to order at Vivid Fire Kitchen

1. LP’s Quality Meats smoked Flinders Island wallaby sausage with special sauce, pickled onion and rocket at Pip’s Plate, $15

Former Masterchef contestant Philippa Sumbak has brought her open fire cooking experiences from Byron Bay to Sydney. Her dreamy, homesteading stall is serving everything from wagyu sangas to lemon myrtle tea. But it’s the wallaby sausage and the $10 chilli “crack” corn (only mildly spicy) you really have to try.

2. Nutella s’mores at S’mores, $7

There’s a great range of sweet treats at Vivid Fire Kitchen, including a limited edition doughnut from Berliner Bakery with a cacao custard and chilli chocolate filling ($8). But it is the humble Nutella s’more that gets Good Food’s vote. The jumbo marshmallow is roasted to order, gently turned over the coals until it develops an evenly burnished crust, pulling away in long, sugary strings on first bite. It’s messy fun, and a sweet reminder of camping holidays past.

3. Gaucho-style ribs with chimichurri sauce at Pampa Flame, $27

It’s one of the more expensive offerings at Vivid Fire Kitchen, but when that hefty hunk of beef arrives, perfectly charred on the Argentinian parrilla grill, you’ll understand why. It’s tender and juicy, easily pulling away from the bone, and delicious with a herby, green chimichurri sauce.

4. Inihaw na Baka (beef rump skewers) with bistek tagalog at Hoy Pinoy, two for $18

The charcoal-grilled skewers at Hoy Pinoy are always a crowd favourite, but the limited edition beef rump with a citrusy, soy-based bistek glaze is a must. The flavour of the caramelised exterior packs a punch, while the inside is soft and wonderfully juicy. Pair it with a calamansi juice made from the Philippines’ favourite lemony, limey citrus.

5. Plant-based polpette with sugo and fregola at Alibi Bar & Dining, $14

Acclaimed vegan chef Shannon Martinez of Melbourne restaurant Smith + Daughters has developed the menu for Alibi’s stand, and providing a plant-based alternative to the meaty barbecue fare. This is a generous serving of hearty, plant-based Italian meatballs ready to hit the spot on a cold night.