We caught up with frontman James Grim and mad drummer Snake Hips Devlin from the road and in between shows on their ‘Roll It In’ national tour about  about eating adventurously, disgustingly, and frequently!

What were your food influences when you were growing up and what kind of food did you eat at home or with your family?

James: On my Dad’s side of my family we were all about meat and veg or if you were still hungry, go make it yourself (which for me meant peanut butter sandwiches) except on Sundays where we had extravagant roasts. The other half [of the family] was a little more inventive with cuisine from all over the world.

Snake Hips Devlin: Just as any Scotsman, we ate Haggis, Neeps and Tatties, Fish and Chips, and Highland Toffee.

What’s the most adventurous meal you’ve ever eaten?

James Grim: In Vietnam I ate live beating Cobra heart while the still live snake stared on, this was then washed down with a cocktail of rice wine and blood from the snake’s throat, followed by the rest of the snake cooked in a variety of ways using everything from its internal organs, its bones ground up to deep fried skin. Apparently it’s great for virility.

Snake Hips Devlin: Deep Fried Mars Bar

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What type of food do you hate, and what is the most disgusting thing you’ve ever eaten? 

James Grim: Pineapple. When I was nine years old I ate pineapple for the first time in pancakes and was violently ill for a week. It was year before I could even look at pancakes and to this day if I touch anything that has even been near pineapple I get green around the gills and replay the scene from The Exorcist. Most disgusting thing I’ve eaten besides live beating Cobra heart was battered hairy tarantula.

Snake Hips Devlin: Eggplant. I don’t trust the look of it. It has that look about it that says Mother Nature designed me like this because I am bad for you. It’s the same feeling I get when I look at members of our band. Oysters are the most disgusting thing I’ve eaten because they look like phlegm and they don’t make me horny.

What type of food do you make sure to avoid before a gig or going on stage?

James Grim: I don’t eat full-stop before a gig because after swinging from the rafters, or vigorously dancing with strangers, I will most likely cough it all back up again after drinking.

Snake Hips Devlin: Any large meal that will promote the need for number two’s during the show.

Imagine for a second you can request anything on your rider at your upcoming tour in Australian during June. What food do you put on it?

James Grim: Anything that has a heartbeat.

Snake Hips Devlin: After all these years of never ever having food on our rider I would like to indulge in the foods of the gods – so anything Greek, Tapas, breads and cheese or shimmering.

What’s your favourite music venue to eat at?

James Grim: The Vanguard in Sydney and the Joynt in Brisbane because they are the only venues that have ever given us food on the rider.

Snake Hips Devlin: The Standard in Fitzroy – best pub meals in Melbourne.

What’s on band’s shopping list for tour van munchies?

James Grim: When we’re thinking ahead we make healthy sandwiches that consist of multigrain bread, two meats – usually shaved ham and salami – cheese, lettuce, and mayo.

Snake Hips Devlin: But unfortunately, we rarely think ahead so whatever greasy delight pops its horrible corporate banner in our face usually gets the vote. If Matt Grim has the sway it’ll be Hungry Jacks – it’s like a filthy habit he can’t kick.

If you were throwing a dinner party and could invite any musicians, living or dead, who would they be and why?

James Grim: Well, latter day Elvis wouldn’t be invited because he’d be into Dev’s deep fried Mars Bars. But after much discussion we think Meatloaf can come because we’re not vegetarians. For mains we think we’ll smash some pumpkins with lambchop with just the right amount of Salt n’ Pepa because they make any meal spicier and for desert I’d invite the Cranberries with Cream or Eminem

If you had to cook a meal for another in the world, who would it be and what would you cook them?

James Grim: I’d cook large lamb shanks marinated for two days in red wine, balsamic vinegar with fennel seeds and chilli, slow cooked with garlic for eight hours and served on a bed of cous cous mixed with fried onion and pine nuts. I’d share it with a vegan (doesn’t bother me who).

Snake Hips Devlin: As the band King Parrot says “Who’s up for a fresh batch of Bonox?”

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