For a feast of the senses: COOKED by Long Prawn and friends
Prepare for a PG-rated sausage fest at Fed Square this October, where the hot plate meets the stage in a festival-long pop-up dedicated to the act of grilling. What does that all mean, you might ask? Well it’s better seen to be believed. However, we can tell you there will be performance art and a working barbecue with both edible and artistic delights to enjoy.
Start your Melbourne Fringe Festival with ‘Seasoning the Grill’ – a deadly First Nations-led takeover of the Fed Square amphitheatre. Prepare for a night of smoke, dance, DJs, art and mad feeds at this opening night of the festival. The party doesn’t stop there though, every night things will heat up with ‘Cooked: Hot Nights' – where chefs and artists take over the space to collaborate over the BBQ with live music, performance and snacks.
During the day, get sizzling with ‘Cooked: Open Grill’ for a free daytime drop-in series facilitated by artists who'll add flavour to conversations and spice things up with pop-up performances. While ‘Cooked: Grill Privé’ is a dinner party like no other, hosted by the UK’s Ecstacy Cookbook and dancer, choreographer and filmmaker Harrison Ritchie Jones.
Cooked is open from October 1-20, so get your tongs ready for a truly spectacular cook-up. Find out more on the Melbourne Fringe Festival website here.