After the success of Mojo Juju’s debut solo album as well as string of international support slots including Tony Joe White, Kitty, Daisy & Lewis and Reverend Horton Heat, Mojo will be performing her last Australian gigs for 2013 with a headline tour commencing Friday 5th July in Castlemaine and finishing Saturday 27th July in Fremantle.
We caught up with Mojo ahead of her upcoming shows to find out what she eats on the road, what music venues she likes to eat at and what other musicians she cooks for….
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
We ate a lot of Spanish / Filipino fusion foods. My dad would always cook breakfast on the weekends and it was a fried egg over rice with chorizo or sardines or something like that.
But whatever it was, rice was usually the staple.
What dish or cuisine do you most like to eat on tour and why?
I like Vietnamese and Japanese food. I think you get a lot of options there that leave you feeling a-ok afterwards. You don’t wanna feel stodgey before a show.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten? Hmm I’m a bit of a foodie. So I like most types of food, hehe. I’m not really a fan of anything battered though. I don’t like it. It makes me feel ill afterwards. Also, my brother once ate Balut, which is a hard-boiled egg with a chicken embryo inside. Not technically me, but I did feel sick hearing about it.
What are your favourite tour van munchies?
I don’t think we have a fixed menu in the van. Though we have tried quite a few roadhouse burgers along the way. Not all of them good, but some surprisingly wonderful.
Imagine for a second you can request anything on your rider on your shows for your upcoming One More For The Road tour. What food would you put on it?
Hmmm, If we’re talking ANYTHING, I’d have to request some oysters.
If it’s after the show, I’d be up for a southern style spread. Some real soul food. Corn bread, collard greens, mash, fried chicken. Accompanied by some type of sour mash whiskey.
What has been your biggest cooking disaster to date?
I don’t tend to have that many disasters. I’m an attentive and thoughtful cook. Hahaha. There’s always the first time around with any dish though, they may not be perfect but you get there.
What’s your favourite music venue to eat at and why?
The Vanguard & Lizotte’s are always a good bet.
But my absolute favourite, is Gardel’s Bar (Upstairs at Porteno). It’s not really a regular music venue but they do the occasional gig. I did a Tuesday night residency last year and almost ate myself to death.
IT IS DIVINE! Argentinian food. These guys are genius. Go there.
What would be your ideal play list to listen to when you’re cooking?
Depends what I’m cooking. But I think I find myself listening to Gillian Welch a lot when I’m in the kitchen. Or Bessie Smith.
What Australian musician would you most love to cook and meal for and what would it be?
Well actually, funny you ask. I’ve had a few Aussie musos already in my kitchen. Clairy Browne & I have collaborated on a pretty mean Gumbo.
I recently made my ‘famous’ meatballs for Kira Puru and the girls from Twincest. My next endeavor is to cook Adobo chicken and Pancit with Kate Ceberano.
Mojo Juju 2013 Australian Tour
Fri July 5 – The Bridge Hotel, Castlemaine
Sat July 6 – The John Curtin Hotel, Melbourne
Thu July 11 – Lizotte’s, Kincumber
Fri July 12 – The Standard, Sydney
Sun July 14 – Lizotte’s, Newcastle
Fri July 19 – The Joynt, Brisbane
Sat July 20 – The Joynt, Brisbane
Fri July 26 – Deville’s Pad, Perth
Sat July 27 – Mojo’s Bar, Fremantle
