Twenty-five Sydney restaurants and producers will feature in Carriageworks’ latest Night Market, Cooking with Fire, dedicated to flame-grilled fare.

The winter-appropriate market will run for one night in June, exploring the cultural and flavour diversity of wood-fire cooking. The line-up, curated by Firedoor head chef and owner Lennox Hastie, includes Three Blue Ducks, 4Fourteen, Lankan Filling Station, No. 1 Bent Street, Billy Kwong, Pepe Saya and more.

Following complaints of overcrowding from previous years, Carriageworks has doubled the floor space and seating plan; imposed a strict 5000-ticket capacity, and will be checking all tickets on entry. No second release or door sales will apply.

Hastie handpicked the 25 stallholders, which includes more than double the amount of restaurants than previous years, to showcase the versatility and diversity of cooking over flames.

“It’s a primitive cooking method that sends you right back to the beginning of cooking culture,” he says.

“If you look around the world you can draw parallels or links – whether it be southern India or Argentina, cooking with fire is one common bond that unites the style of food and unites cultures together… you have to experience cooking with fire to get addicted to it.”

Hastie says the market will feature a lot more than just wood-fired pizza and barbequed meats.

“Expect everything from the typical South American whole animals – lambs, pigs – through to prawns, vegetable curries and Indian snacks done on the grill. Alex Herbert will be hanging chickens from chains, Cairo Takeaway are doing Egyptian … [there will be] Caribbean jerk style and even a different representation of foie gras.”

Darren Robertson (of Three Blue Ducks) and Cameron Northway (Sweet & Chilli) will be running a full-service pop-up bar, along with bar snacks from their new restaurant, Rocker, scheduled to open in late May. Archie Rose will be firing up a cauldron serving hot smoky cocktails; Ballsy Brewing will have limited-edition fire flavour kombucha on offer, and T Totaler will be brewing a hot spicy chai.

Desserts on offer include Dessertmakers’s giant hot apple crumble served in a paella dish, and Mr Goaty Gelato’s barbeque pineapple Margarita.

The Night Market at Carriageworks will run for one night only as part of Vivid on Friday June 16, from 5pm–10pm.

Tickets are $10 and children under 10 enter free. For bookings visit carriageworks.com.au.