Mojo - The Music Magazine

Episode 11. Nick Cave wins big; Jim The Epicure enjoys leftovers in sputum

January 16th, Friday, Sydney

High roller Cave boasts that he won AUS $300 (about £142) at roulette last night. He also claims that Jason caught the gambling bug badly, and he had to pry him out of there. Reportedly one of our bad boy crew, refused entry, commandeered a complete stranger, handed him a wad of AUS $500 and sent him in to Cave with instructions to “put it all on anything”.

It’s our day off in Sydney, so it’s an exceptional opportunity for Warren Ellis and I to attend Spiritualized’s club gig at The Metro on George St., one of the main drags in this town.

Silver Apples open up. Although I have been intrigued by this band since I first became aware of them in 1968, and voted strongly to have them aboard this Australian ATP, frustratingly I have not yet managed to catch an entire set, and tonight’s no exception. We only arrive just in time to hear the classic Oscillations; but I do at least get a tantalizing glimpse of Simeon Coxe’s odd little homemade synth set-up (aka The Simeon) before the changeover. Can’t make out any details, but right in the middle of a pile of gadgets, there’s a big joystick jerry-rigged to the whole thing which seems to be his main axe.

Don’t like to gush, but it’s an awesome experience to see Spiritualized in this 1500-capacity club. Everything that’s good about them on a big stage becomes hyper-magnified 10x. The dynamics are intense, especially when Doggen and Jason’s guitars kick in. Somehow two back-up singers sound like a dozen. Nuanced details in the mix come across so much clearer and clever touches like the Waltzing Matilda music box intro don’t get lost in the sauce.

Following the gig and a bit of backstage hobnobbing, ATP Deborah has a birthday dinner at King BBQ in Chinatown, joined by Warren and I, Barry Hogan, various members of Spiritualized and some joker from the Brian Jonestown Massacre.

There is an array of specious delicacies to be had in this fine establishment. Usually, I’m more than game for the most exotic offerings on any menu. The “Pig’s offal in oyster sauce” catches my eye, and I’m tempted by the fresh (as opposed to canned) abalone - hard to get in some parts of the world, but seemingly always on offer in Australian Chinese restaurants. (Apparently Tasmania exports 25% of the global abalone haul, so it must be common as dirt around these parts.)

Instead I opt for a bowl of “Taipan” congee. Congee is a type of soup basically devised from overcooked rice. Prepared properly, it has the consistency of sputum. Deborah says it is usually considered a breakfast dish. “Taipan” according to the waiter just means “all the meats” - in other words, leftovers. Mmmm!!!

Read Episode 12. “A Big Day Out For Oldsters” guaranteed!