Melbourne Fringe: Seasoning the Grill
2024
Smoked Wiggly Skewers, Sorghum, Wakame, Kumara
Seasoning the grill was a night-long cook-up party led by First Nation’s artists, performers, and cooks, curated by Deadly Fringe’s Program Coordinator, Peta Duncan.
The installation focuses on locality, sentimentality, and place. Surrounding a keg smoker/hangi of wiggly skewers was produce from local suppliers: True Leaf City Farm, Southern Seagreens and Collingwood Children Farm.
Hosted by Culinary mavericks Long Prawn in the federation square’s purpose built dining and performance space, designed by Mikhail Savin Rodrick Projects - with a working barbecue designed by artist Mike Hewson.
2024
Smoked Wiggly Skewers, Sorghum, Wakame, Kumara
Seasoning the grill was a night-long cook-up party led by First Nation’s artists, performers, and cooks, curated by Deadly Fringe’s Program Coordinator, Peta Duncan.
The installation focuses on locality, sentimentality, and place. Surrounding a keg smoker/hangi of wiggly skewers was produce from local suppliers: True Leaf City Farm, Southern Seagreens and Collingwood Children Farm.
Hosted by Culinary mavericks Long Prawn in the federation square’s purpose built dining and performance space, designed by Mikhail Savin Rodrick Projects - with a working barbecue designed by artist Mike Hewson.
