Every Sydney foodies go-to annual attraction, Vivid Fire Kitchen, is moving to Barangaroo Reserve for 2026. The experience returns as one of the key food events of Vivid Sydney with a bigger program and a new waterfront set-up. Running nightly from May 22 to June 13, the free-entry precinct will bring together more than 60 chefs, producers and food personalities, with open-fire cooking, talks, tastings and live music spread across the site. Vivid Sydney Festival Director Brett Sheehy AO said,“Vivid Fire Kitchen has been reimagined for 2026 as a place you can return to again and again and have a different experience each night.  Moving to Barangaroo Reserve and expanding the program has allowed us to bring together more voices, more ideas and more ways for audiences to engage with food – from open‑fire cooking and talks to tastings, music and light.  With rotating chefs, themed nights and new stages, no two evenings are the same, and that sense of discovery is at the heart of what Vivid Sydney is about.” Fire, front and centre This year’s debut attraction is the Vivid Fire Pit, an open cooking space designed to put chefs in the spotlight. The set-up showcases four different fire-cooking methods, with a rotating line-up appearing across the festival and serving one-off dishes each night. Visitors can move freely around the space, watching chefs work up close as they prepare one-off dishes created exclusively for Vivid Fire Kitchen, available to purchase on the night. The Fire Pit line-up includes Mark Best, Annita Potter, Ben Devlin, Mindy Woods, David Moyle, Ahana Dutt, Jean-Paul El Tom, Sharon Salloum, Janina Allende, Sander Nooij, Stephen Santucci, Alastair McLeod, Racha Abou Alchamat, Remy Davis, Mark La Brooy, Bente Grysbaek, Jason Roberts, Nicola Coccia, Monty Koludrovic, Max Sovechles and more. Mark Best, executive chef of Infinity by Mark Best, takes his spot at the Fire Pit on Saturday, 30 May. “The Fire Pit is an opportunity to explore why cooking over flame is so special – it’s elemental, expressive and deeply connected to place. Fire strips cooking back to its essentials and opens space for instinct, memory and collaboration,” he said. “Creating something unique for Vivid Fire Kitchen allows me to respond to the energy of the festival and the landscape that surrounds it, telling a story through flavour, heat and timing. To do that alongside so many chefs in the program, each bringing their own voice, culture and perspective, is what makes this experience truly compelling.” Food for thought Also new is the Food for Thought stage, expanding the event beyond the grill with a series of talks, demos and panels. The program spans everything from sustainability and culture to the future of dining, bringing together chefs, restaurateurs, authors and digital creators. Featured panel hosts and guest chefs include Luke Mangan OAM, Nathan Lovett, Mike Bennie, Gary Walsh, Julie Goodwin, Adriano Zumbo, George Calombaris, Emelia Jackson, Laura Sharrad, Karima Hazim, Arrnott Olssen, Jasmin Weston and Declan Cleary, alongside appearances from New South Wales beverage leaders, including Stefano Catino from Maybe Sammy and winemakers. Guiding audiences through the nightly program is a lineup of MCs, including Costa Georgiadis, Tim Ross, Jennifer Wong, Simon Marnie, Anthony Huckstep, Myffy Rigby and Luke Carroll. Themes and sweet treats The schedule is split into themed nights, giving the program a weekly rhythm. No Taste Like Home runs on Mondays and Tuesdays, focusing on NSW produce and wine. At the same time, Wednesdays are dedicated to Gwianga – taking its name from the Dharug word for fire – a First Nations showcase presented with the National Indigenous Culinary Institute, highlighting Indigenous ingredients and cooking techniques. Over the June long weekend, a Dessert Takeover shifts the focus, with names like Adriano Zumbo, Emelia Jackson and Gelato Messina’s Donato Toce leading in focus, alongside exclusive desserts created for the event. Laura Sharrad, chef and Food for Thought guest during the Dessert Takeover, said: “I’m absolutely thrilled to be part of the Vivid Sydney line‑up this year and to cook at the incredible Vivid Fire Kitchen. There’s something so powerful about cooking over open flame – it brings people together, sparks creativity and celebrates the raw beauty of great ingredients. “To be sharing that experience in the heart of Sydney during such an iconic festival is truly special. I can’t wait to serve up something delicious and be part of the energy, flavour and fire that make Vivid such an unforgettable event.” Drinks and late-night sessions The drinks program also expands in 2026, with Battle of the Somms kicking off the week on Mondays — where leading sommeliers go head-to-head through interactive tastings – followed by winemaker-led tastings on Thursdays and extended sessions at the main bar on Fridays and Saturdays. Sundays close out with Maybe Sammy co-founder Stefano Catino and his award-winning team, presenting an exclusive cocktail menu created especially for Vivid Fire Kitchen. Food vendors will be scattered in abundance across the precinct, from Filipino barbecue specialists Hoy Pinoy and Burn City Smokers to Italian-leaning operators from Bianco Group and Antico Pizza Sandwiches, alongside desserts by Gelato Messina, KOI Dessert Bar and Bon Brûlée. Vivid Fire Kitchen, produced in partnership with Motti + Smith, runs from May 22 to June 13, 6:00 pm to 11:00 pm, with free entry at Barangaroo Reserve. Find more food and drink news on Crumb Wire.

Macca’s is bringing Korean Sticky BBQ back to menus from April 15, this time as part of a new chicken range titled Dunked. The limited release introduces a shift in format, with the entire chicken fillet coated in sauce rather than finished with it, pushing a heavier, more saturated take on the chain’s existing chicken burgers. The new range includes: Dunked Korean Sticky BBQ McCrispy: Made with crispy 100% Aussie chicken breast, coated in Korean Sticky BBQ sauce, topped with lettuce and mayo, and served on a toasted potato bun. Dunked Korean Sticky BBQ McSpicy: Made with 100% Aussie chicken, coated in a slightly spicy Korean Sticky BBQ sauce, topped with lettuce and mayo, and served on a sesame seed bun. Korean Sticky BBQ Sauce: A sweet sauce with a spicy kick, also available to pair with Chicken McNuggets and Chicken McWings. Annabel Fribence, Chief Marketing Officer, McDonald’s Australia, says, “Chicken continues to be a huge focus for Macca’s, and the Dunked Korean Sticky BBQ Chicken Range marks the next chapter in how we’re evolving our menu. “We’re known for being the home of sauce, and we’re taking that one step further by fully dunking the chicken fillet in sauce, a first for Macca’s. It delivers a completely new burger experience as we continue pushing the boundaries of what customers expect from us. “Bringing back Korean Sticky BBQ, one of Australia’s most requested sauces, and delivering even more of it in every bite with Dunked is something we know Aussies are going to love.” Dunked IRL The launch is backed by a broader campaign, with Macca’s bringing in the Harlem Globetrotters for a one-day Sydney event. Set for April 16, Dunked Live will give fans the chance to watch live dunks, meet players and get their hands on limited merchandise. “We’ve been dunking basketballs for 100 years and counting, so when Macca’s said they were dunking burgers too, we had to be part of it. We’re bringing the tricks, the energy and a few surprises, and we can’t wait to see our Aussie fans bring their sauciest moves to match these deliciously saucy burgers,” says Alex “Moose” Weekes, Harlem Globetrotters. One attendee will be named MVP on the day, taking home a burger-shaped championship ring made from 9-carat gold and set with lab-grown diamonds. The Dunked range will be available nationally from April 15 across drive-thru, front counter and the MyMacca’s app, while tickets for the Sydney event can be accessed via Eventbrite. Source: Omnicom Find more food and drink news on Crumb Wire.

Voulez Vodka has launched in Victoria, marking a new ultra-luxury spirit created in partnership with Geelong-based Anther Distillery. Founded by French-born entrepreneur Tamara Craig, the brand is positioned as a personal project shaped by resilience, refinement and modern femininity, created in collaboration with the small-batch distillery. The partnership brings together French savoir-faire with hyper-local Australian production, grounding the product in both origin and process. “I was raised on what I like to call three Cs: couture, champagne and croissants,” says Craig. “It’s brought me an innate understanding of elegance and of course, a touch of French ‘je ne sais quoi’, so that each bottle is more than simply a spirit to enjoy, but an experience to bask in and toast life’s defining moments.” Textural and buttery smooth At its core, the vodka is built on a commitment to quality, using a bespoke blend of locally sourced potatoes and Australian wheat. A rich potato spirit is cooked, fermented and distilled before being blended with a clean wheat distillate and distilled again to achieve its final profile. The calibre of the ingredients removes the need for filtration, allowing the spirit to retain its full character, depth and natural clarity. The result is a vodka that presents textural and buttery-smooth, with a delicate sweetness and a clean finish designed to work across a range of serves, from martinis to a simple pour over ice. Beyond the liquid Voulez Vodka is framed as being born from a promise and shaped by personal transformation, aimed at a new generation of luxury consumers drawn to provenance and meaning as much as craftsmanship. Each bottle draws on cues from French culture and high fashion, positioning it as both product and object. The collaboration with Anther Distillery underpins the technical side of the release. Known for its precision-led, small-batch production and sustainability focus, the Geelong-based distillery brings a level of detail and control that is less common in a category often dominated by large-scale output. Within the distillery, the spirit is developed under the guidance of lead chemist Dervilla McGowan, whose approach combines technical precision with a more intuitive understanding of flavour. Launched as a limited release, Voulez Vodka sits at the top end of the market, aimed at premium venues and drinkers looking for a vodka with both substance and story. Source: Modern Currency Find more food retail updates on Crumb Wire.

The former Bad Mama site in Surry Hills is now home to Bar Hanami, a Japanese-inspired cocktail and whisky bar focused on Asian-fusion dining and a multi-sensory experience. Located at 403 Crown Street, the 98-seat venue takes its name from the Japanese tradition of hanami, meaning flower viewing, and is designed around that idea of slowing down, settling in and taking in the space. Owner Adam Tremont reopened the 150-square-metre heritage terrace in January 2026, retaining the existing team while reshaping it into a layered venue built around dining, drinks and discovery. Vibe: Multi-level Victorian terrace with warm tones, a pink-lit Sakura ceiling upstairs and a moody basement whisky bar designed for slower, more intimate sessions. Menu Highlights: Keema beef noodles, tempura nori tacos, wagyu cheeseburger spring rolls, seafood laksa xiao long bao Cost: $55- $90pp for a full meal + a drink Dietary Considerations: Vegetarian and Gluten Free options available A layered space Set across multiple levels, Bar Hanami moves between light and shadow. Upstairs, a Sakura-inspired ceiling creates a soft pink-lit canopy over the main room, while below, a hidden basement “whisky dungeon” shifts the tone entirely. Built from an old boat and accessed via a discreet entrance, the downstairs space has a darker, more intimate feel, set up for whisky tastings and late-night conversation. The venue seats 92 indoors and six outside, offering a more intimate alternative to Sydney’s higher-energy bar scene. Across both levels, the design leans into a slower, more transportive experience, with the contrast between the upstairs dining room and basement bar giving the venue its own rhythm. Culinary craft and community For Tremont, Bar Hanami marks a major personal and professional shift. After years working in spirits sales, he stepped away from his corporate career to back a long-held ambition, building a venue around his passion for whisky and his belief in spaces that encourage people to slow down and connect. His decision to retain the Bad Mama team and fold in his own whisky archive speaks to that broader focus on continuity, craft and community. The drinks program is anchored by Tremont’s 17-year personal whisky collection, now housed in the basement. Alongside it is a cocktail list that taps into 90s nostalgia, reworking familiar flavours through an Asian lens. Signature drinks include the Fairy Floss Tingle and Lychee Sau Wau, while the whisky list includes Glenmorangie Pride 1984, the oldest bottle from Tremont’s personal archive, now available on the menu at $1,495 a shot. In the kitchen, Babita Jaishi leads the menu, bringing six years of experience across Nepal and Sydney, including four years at Bad Mama. Her continued presence in the space gives returning guests a sense of familiarity, even as the menu moves in a new direction. Developed by Tremont and refined by Jaishi, the offering blends research-driven creativity with lived culinary experience. Asian-fusion plates Jaishi’s signature keema beef noodles bring a personal touch to the menu, drawing on her Nepalese heritage. Elsewhere, the food centres on Asian-fusion share plates designed to pair with the drinks while staying accessible, with dishes including tempura nori tacos, wagyu cheeseburger spring rolls and seafood laksa xiao long bao. Dumplings, buns and bar-friendly snacks round out the offering, from crispy chicken karaage with yuzu mayo to beef bulgogi skewers. The menu is largely halal-friendly, with most dishes priced between $14 and $30. Bar Hanami keeps the existing Bad Mama team in place while taking the Crown Street address in a new direction, bringing together whisky, cocktails and Asian-fusion share plates in a venue built for a slower kind of night out. Find more dining out updates on Crumb Wire.