
Francis Mallmann, by Firelight
The live-fire master returns to Australia for Bowral’s Horizontal Festival and an intimate dinner at Osborn House.
When Francis Mallmann cooks, the flame is only the beginning. The Argentine chef—revered worldwide for his elemental style of live-fire cooking—will return to Australia this October as the headline culinary guest of the Horizontal Festival, held over the October long weekend (2–4 October) at Centennial Vineyards in Bowral. The appearance marks his first visit to Australia’s east coast in more than a decade and will culminate in an intimate six-course Fire Feast at Osborn House in nearby Bundanoon.
For Mallmann, whose philosophy of cooking was forged in the windswept landscapes of Patagonia, travel is less about exporting a fixed repertoire than about entering into dialogue with a new place.
Responding to questions over email ahead of the trip, he begins by reflecting on his long relationship with Australia—and with one of its most influential culinary figures. “I’ve visited Australia many times since the ’80s and have always admired Tetsuya,” he says, referring to Tetsuya Wakuda, the Japanese-born chef whose Sydney restaurant helped redefine fine dining in Australia during the 1980s and ’90s.
His most recent visit to Western Australia last year left a vivid impression. “Margaret River was wonderful—beautiful seaside, farmland and wineries, and an incredibly hardworking team of chefs organising everything to perfection. Seeing producers at work always ignites new ideas. In the end, it’s products, techniques and the control of heat that make a great meal.”

That curiosity will guide his approach to the Southern Highlands, a region known for its cool-climate wines and quietly abundant farmland.
When the conversation turns philosophical, as it inevitably does with Mallmann, who reads and writes poetry and tends to speak in a characteristically lofty register, he frames cooking in organic terms.
“Change, disobedience and hope—together with love—are the engines of the world,” he explains. “Our language of cooking adapts wherever we go, and I’m certain it will work beautifully with the products of the Southern Highlands. Patagonia is my cradle and will always leave its imprint on what I do.”
Rather than staged demonstrations, Mallmann’s sessions at Horizontal Festival are designed as shared tables, with guests gathered close to the fire as dishes emerge slowly from the coals.
“My aim is to inspire people to keep these thoughts like seeds—to use later in their own cooking with fire,” he says. “It’s not only the fire I want to share, but a way of living.”
And while food festivals can often feel hurried, Mallmann insists the rhythm of fire dictates its own pace.
“You’ll see me sitting on a chair in the shade or under the stars, measuring the wind and the strength of the flames,” he says. “It’s like the captain of a ship—the wind and waves show you the path. It’s subtle work, built on 50 years of cooking.”
For tickets and information, go to horizontalfestival.com.au

PHOTOGRAPHY: COURTESY HORIZONTAL FESTIVAL.
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