Melbourne Fringe & Fed Square present

COOKED by Long Prawn and friends

Long Prawn and friends are bringing the spirit of democracy sausage to Fed Square where the hot plate meets the stage in a Festival-long pop-up dedicated to the art of grilling – and where grilling meets art.

Culinary mavericks Long Prawn and their collaborators will be at the pass day and night slinging snacks – both edible and artistic – in the purpose built dining and performance space, designed by Mikhail Savin Rodrick Projects with a working barbecue designed by artist Mike Hewson.

We’ll start like all good BBQs do with Seasoning the Grill – a deadly First Nations-led take over of the space where the oldest continuously grilling culture lights up the barbie for a night of smoke, dance, DJs, art and mad feeds.

Gather and grill at COOKED: Open Grill a free, daytime drop-in series facilitated by artists who’ll add flavour to conversations and spice things up with pop-up performances.

When the sun sets, things 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. While COOKED: Grill Prive draws the curtains and sets the table for utterly absurd, undeniably satisfying limited season of dinners hosted by the UK’s Ecstasy Cookbook, and dancer, choreographer and film maker Harrison Ritchie Jones.

This is the public BBQ – but not as you know it.

COOKED is open 1–20 October.

Come and join in you silly sausages.