Experimental

  • Fringe Festival

COOKED: Open Grill

A smoulderingly antipodean BBQ and performance space for gathering, cooking, art and participation.

A sculpture of a sausage with an animated face is positioned on a metal trolley. There is an illustration of a creature with an elongated nose drawn over the top of the photograph.
Past Event

Image Credit: Ben Clement, Long Prawn

  • Concept by: Long Prawn

  • Dramaturg: Lara Thoms, APHIDS

  • Presented by: Melbourne Fringe and Fed Square

Join around the public grill for free grilling and hourly drops of sausages and veg sticks. Heady in the air, onions, conversation amongst the clacks of tongs.

In a small dog park, Long Prawn once saw a businessman eating a freshly cooked steak straight from a public BBQ. No plate, no worries, just a hot serve of grilled meat for one, then back to the office. It got us thinking. The public BBQ is something special. It'll grill a lunch for one or feed for the masses. It's a place for multi-cultural, multi-culinary collision; snags alongside seafood and seitan, pots of rice, urns of rose tea, fatty lamb skewers or naughty but nice honey soy chicken thighs. The public BBQ is a genreless hotplate where the simple instruction 'apply heat and eat' sears together offerings from across the globe, gluing us together in a way that only food can.

In honour of this special food space, we have built a lively public BBQ space in the middle of Fed Square. It'll be a place to gather and grill, with food, performance, and conversation on the menu. COOKED makes space for divergent ideas and an unbagged BBQ for people and cultures to break bread.

This event occurs within the COOKED public BBQ space designed by Mikhail Savin Rodrick Projects and Long Prawn, with BBQ designed and built by Mike Hewson.