Kaki King is returning to Australia to tour her new album; ‘Glow’ this May (full tour dates here). The new album is an exuberant collection of genre agnostic soundscapes, rich with wit, theme, and the inspired invention showcasing Kaki’s song writing and fret board genius style which she is well known for.
Ahead of her visit we caught up with Kaki to find out what food she is looking forward to eating whilst back in Australia, what musician she would love to invite to dinner and which Australian venue she likes to eat at….
What were your food influences when you were growing up and what kind of food did you eat at home or with your family?
I ate a lot of southern american food: Squash casserole, sweet potato pie, fried chicken, turnips, collard greens, mashed potatoes, creamed corn, pot roast, sweet iced tea, and my all-time favorite, fried okra.
What dish or cuisine do you most like to eat on tour and why?
Asian food–Thai usually. I like a dish that’s fast, nutritious, and wont make me feel disgusting at any point afterwards.
What type of food do you hate, and what is the most disgusting thing you’ve ever eaten?
I’m pretty darn adventurous when it comes to food. I was in Italy once–in the mountains in an area of Southern Pavia–and one of the things I was being served at a guest house was raw horse meat. Yes, read that again. In an attempt to be open minded, a grateful guest, and to generally fit in I ate it. The verdict: not disgusting taste-wise, but pretty offensive to my own cultural moorings.
What type of food do you make sure to avoid before a gig or going on stage?
Since singing for a few hours isn’t always a concern for me I can be pretty relaxed about what I eat. That being said, I’m not going to eat something with raw onions or tons of garlic unless I absolutely know I’ll have time to brush my teeth.
Imagine for a second you can request anything on your rider at a gig. What food do you put on it?
High-end sushi flown in that day from Tokyo, de-radiated, and served on a bed of fried okra.
What has been your biggest cooking disaster to date?
I once tried to make an avocado omelette, but something went wrong, and then i decided to turn it into an avocado scramble, then that got too bubbly so i figured i could salvage the thing by adding milk and creating an avocado fritatta, but I all I had was a pan of bubbling, frothing, green mush. Disaster.
What are you most looking to eating when you return to Australia?
Mangoes, passion fruit yoghurt, bundaberg ginger beer, tiger pies from Harry’s in Sydney, Himalayan food in Melbourne, crabs and bugs in Chinatown in Brisbane, fish and chips in Perth, more pies and barramundi and salads and Asian food from countries I didn’t know were on the map and more Mangoes!!!!!
Where is your favourite music venue to eat at and why?
The Corner in Melbourne never disappoints. Most music venues really cheat customers with their terrible menus, but Australia is always an exception to that.
If you were throwing a dinner party and could invite any musicians living or dead, who they be and why?
The answer is so simple it’s obvious: Elvis, circa 1973
This is your last day on earth, what is your final meal?
The foie gras risotto at Chez Paul in Paris. Gallons of the stuff.
