Firepop is an award-winning pop-up restaurant with focus on cooking with fire and local Australian produce.

As noted by Sydney Good Food, Urban List, Daily Telegraph, Broadsheet and Sitchu, Firepop use quality ingredients sourced locally to showcase Australian produce and offer unparalleled culinary experience. “Magnificent.” “Beyond delicious!” “Spectacular!” “Insane!” are some of the words their guests use to describe their food and experience with Firepop.

Taking their craft seriously, Firepop butcher all their meats from prime cuts, roast and grind their spices, churn cultured butter from cream, ferment and pickle local fruit and vegetables, prepare sauces and glazes in-house among other things. Committed to supporting local growers and producers and using quality Australian ingredients, to name a few they use New England lamb (Port Macquarie, NSW), fullblood Wagyu beef from Australian Wagyu pioneer David Blackmore (Alexandria, VIC), farm-raised heritage chicken from Sydney Fresh Poultry (VIC), Australian Bresse chicken from Tathra Place (Wombeyan Caves, NSW), a variety of sea salt from Australia’s oldest family-owned salt producers Olsson’s (Port Alma, QLD and Whyalla, SA), sustainable heritage wheat flour from Wholegrain Milling (Gunnedah, NSW), fresh wasabi from Shima Wasabi (TAS), live short-fin eel (TAS), wild-caught Spencer Gulf King prawns (SA), seasonal organic produce from Moonacres Farm (Robertson, NSW) and more.

New to Meatstock in 2022, be sure to try their not-to-be-missed signature items – the OG (New England lamb with sesame and cumin dukkah) and the Butter (Blackmore Fullblood Wagyu MBS9+ with Olsson’s sea salt blossoms and garlic chip crumbs).

For information on upcoming restaurant and current pop-up location, please visit