Tasting Australia will return to age-old cooking techniques with a new street food hub in Victoria Square.

Charred, as the name suggests, will offer flame-grilled, wood-fired, smoked and charred meats, vegetables and more. Vendors include Pizzateca, La Boca Bar & Grill, Comida, The Henry Austin, Superfish, Coriole (which will cook a whole cow), B.-d. Farm Paris Creek (cooking camp-style toasties) and Gelista (who will create a bombe Alaska).

Kangaroo Island chef and cattle farmer Tony Nolan will use K.I. produce such as octopus, oysters and haloumi; and Clare Valley's Terroir Auburn chef Dan Moss will employ his fiercely local approach to cooking with a focus on vegetarian dishes. Local chef and native food expert Andrew Fielke will also be cooking with flames.

There will also be a series of masterclasses with guest chefs such as Clayton Wells (Automata, Sydney), Paul Carmichael (Momofuku Seiobo, Sydney), Mitch Orr (ACME, Sydney), Analiese Gregory (Bar Brose, Sydney), Alex Herbert (ex Bird Cow Fish, Sydney) and Tasting Australia’s creative director Simon Bryant.

“Fire has been a favoured cooking method for hundreds of years, but it’s always exciting when it has a resurgence in popular culture,” says Bryant.

“As chefs we’re now looking back having been in a period of ‘the future of food’. I think it really swings and turns against sous vide cooking [food that’s cooked in a sealed bag under a controlled temperature], where often people experience a lack of feeling connected to cooking.

“Cooking with fire is more involved, more tactile, there’s more flavour and smell – it’s sensory. And it incorporates everything from making smallgoods and smoking them to baking sourdough and cooking from scratch.”

Fire is also the focus of a dinner at the Glasshouse Kitchen in Victoria Square on April 30. Chefs Lennox Hastie (Firedoor, Sydney), Thi Le (Anchovy, Melbourne) and Duncan Welgemoed (Africola) will cook a four-course dinner over coals.

Tasting Australia’s full program is out today. Tickets are available online.