COOKED: Open Grill

COOKED is a true democracy sausage – where a mix of people, practices and identities are minced into a single space. It comes with an understanding that not all voices are heard equally around the BBQ. Whether the BBQ is a backyard or otherwise, migrant and First Nations communities are too often left out of the shared BBQ identity. Despite this, public BBQs are spaces that remain wholly welcoming; they are unburdened by much of the political and cultural baggage Australia carries. For at the public BBQ, all matter of incongruent food, language and backgrounds are welcome.

Through food, smoke, sensory immersion, provocation, participation and interaction, COOKED hopes to subvert tradition, blend cultural practices, activate public space and engage all communities. Over two weeks, the space will create a detailed, palpable display of what makes a truly flavorful BBQ – and let’s just say it’s not a burnt chop or a sunken pav.

*Additional info: Guests are welcome to bring their own food to the BBQ to cook. Bookings are not required.  COOKED will have a limited offering of free sausages and veg kebobs for guests to cook.

Artistic Team

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

Concept by: Long Prawn

Dramaturg: Lara Thoms, APHIDS

Supporters

Presented by Melbourne Fringe and Fed Square.

COOKED was commissioned with Principal Partner support of the Naomi Milgrom Foundation. This project received Cash to Create through the Fringe Fund.

A special thanks to our COOKED Partner, Cookers.