Chocs, suds and performance
The NZ Fringe is back in Wellington with a triple whammy of foodfocused offerings with beer, sweets and performance.
For the first time, there’s a limited edition chocolate to commemorate the event, developed in collaboration with Wellington Chocolate Factory.
The bar, which comes with freeze-dried raspberries is a great fit for the event, says Hannah Clarke, festival director.
Only 100 were produced in the first batch, and any opened bars left unattended in the office only last a few minutes before they’re gobbled up, she laughs.
‘‘The Fringe is a lot like having breakfast for dinner,’’ she says.
‘‘Everything is a bit unexpected.’’
Acclaimed craft brewmeisters Garage Project have once again produced a ‘‘Beyond the Pale’’ beverage for the festival. This year the boys have brewed up Strange Ways, kettle sour with a mix of tomato, basil and raspberry.
As always, it’s a strictly limited, one-off batch of ‘‘a couple of thousand litres’’, says co-founder Jos Ruffell. ‘‘When it’s gone, it’s gone’’.
Both the suds and the chocs will be available at participating venues, including Bats Theatre.
Dancer Josie Archer will be offering food as part of her performance, Josie’s Solo. The native New Zealander, whose work focuses on her time spent living in Seoul, will be providing theatregoers with a pre-show meal of fusion Kiwi and Korean cuisine.
The NZ Fringe Festival takes place in various venues up until March 24. See programme for details. fringe.co.nz.