Review Performance
performance@critic.co.nz
Editor Bronwyn Wallace
Chrome Yellow
Moroccan Chickpeas & Spicy Paella
This week’s lunchtime theatre featured an adaption of Aldous Huxley’s 1921 novel Crome Yellow, a story that mocks the fashions of the time and delves deeply into topics such as art, education, love and life. The director went uncredited in the programme, so I apologise for not mentioning this particular detail. There were many elements to the performance which were interesting to the audience, and there was great attention to detail. The set consisted of a variety of props, including real cakes and lit candles on the dinner table, which added a nice touch between scenes when the lights were down. It was great to see the space used so well and in a variety of ways, with the stage and floor being used (occasionally at the same time) while other scenes happened completely off stage. The use of the projector was clever and a surprise for the audience but a little jolting as it was a very modern concept within an historical setting. The lighting also highlighted the difference between exterior and interior scenes and there were good moments in the garden scenes, for example, when the sunlight was coming through the trees and creating a pattern of light on the floor. On occasion, sections of the stage were not lit at all, and it became distracting when characters were in them, as it was confusing whether or not it was a purposeful design choice. Overall, however, the usage of light was engaging. There were some great images created within the space. That said, some became rather static and almost boring, particularly when the script consisted of so much dialogue. This often left the actors doing a lot of ‘hand acting’ and using an incredible amount of gesture to help depict what they were saying, which was unnecessary and often irritating. Scenes with the character Barbecue-Smith, a great physical presence on stage, helped the audience understand the comedic nature of the text and brought a fantastic lighthearted feel to the piece, despite his attempt to be incredibly philosophical in his old age. For someone who hasn’t read the novel, the play was still enjoyable and easy to follow and had the whole audience laughing as characters read so deeply and poetically into life. Critic Issue 23 –
38
Chickpeas are just the best. Every time I go home for a holiday I fill a gym bag with delicious things from my mum’s pantry (thankyou Air NZ “sports allowance”), including various nuts, seeds, dried fruit and, of course, cans of delicious legumey goodness. Mum sighs wearily and tells me to remember this when I consider farming her off to an old folk’s home. Dreaming mate. Anyhow, after several beers while waiting for my flatmates to do the flat shop, making paella seemed like a fantastic idea. What better to accompany this than delicious, nutritious spiced chickpeas in a sautéed spinach, yoghurt and tomato sauce? Bam. For all you who are not quite sure what paella is (do not be ashamed. The dish is almost as misunderstood as the pronunciation), it is a rice dish, a bit like a risotto, traditionally made in Spain with heaps of seafood. But seafood is expensive (and also I have a worrying feeling that if I asked my flatmates to buy it they would come home with a can of tuna), so I have adapted the recipe. Oh, and it is pronounced pie-aye-ya. Like, a deaf person asking a German what’s for lunch. “Pie!” “Aye?” “Ja!”. Right, okay, not as funny now. A note on the spices; use what you like, substitute what you want, flag what you don’t have/can’t be bothered digging out of the noodles in the dank recesses of your pantry. I add a shake of a packet of everything. If you like it, add more. If it’s gross, don’t put it in. And if you’re lacking a spice selection, super cheap spices can be got at that Indian place on St Andrew Street, so there’s really no excuse for bland food. Enjoy Ruby the Nutritionist