Julietta and The Magic Flute

The English National Opera's autumn season opens with Julietta and the Magic Flute, both of which run until early October.

Something old and something new open the autumn season at English National Opera. Fairytales or cautionary tales, however you read them, Mozart’s The Magic Flute and Martinu’s Julietta offer phantasmagorical visions that only opera would dare to dream. And with dreams this beautifully, disturbingly vivid, why would you ever want to wake up?

Twenty-three years old may be prime ingénue territory if you’re on the stage, but not if you’re a production. First seen in 1988, Nicholas Hytner’s The Magic Flute has since returned for umpteen revivals, many billed as the “last chance…”. We’ve been promised that this is positively-and-definitely the final appearance for this classic of the ENO repertoire, but watching a young cast (and even younger conductor) bring energy and charm to Hytner’s visuals, it’s startling how fresh it all still seems.

True, this has never been the deepest or most philosophically engaged of treatments. Jeremy Sams’s quicksilver translation dances its way through the German original, rendering it in rhyming couplets whose inevitability is only matched by its knowing glee. Bob Crowley’s designs likewise made a gesture towards the opera’s Masonic subtext with its ruined temples and generic hieroglyphs, but never really weaves them into any kind of coherent statement. Perhaps the genius of Hytner’s conception is precisely his willingness to allow the jostling inconsistencies and conflicting elements of this singspiel to co-exist, never attempting to corral them into a single reading.

Directed by Ian Rutherford and James Bonas this revival lacks occasional dramatic focus, but is carried by a strong ensemble of singing actors. Luxury casting for the Three Ladies includes Pamela Helen Stephen and Elizabeth Llewellyn (sparring deliciously over their duties), and is matched by smaller cameos from up-and-coming Rhian Lois (an enthusiastically Welsh Papagena) and the trio of excellent boy-trebles.

Sadly in this second performance of the run, Shawn Mathey’s Tamino seemed a struggle, tiring audibly towards the end and lacking any of the natural physical ease of Duncan Rock’s Papageno. Delivered in a broad Australian accent his pleasure-loving bird-catcher snatches the show out from under Mathey, and makes one long to hear his Don Giovanni. An efficient and vocally exemplary Pamina from Elea Xanthoudakis only lacks a little tenderness to be sublime, but even she couldn’t match the starry debut of conductor Nicholas Collon.

Best known for his work with the Aurora Orchestra, Collon’s work here maintained his characteristic lightness of touch, bringing out the pulsing offbeats of the Overture and bringing the same clarity of drama and swift pacing to the subsequent action.

While The Magic Flute provided a slick send-off to one show, a new production was christened in Richard Jones’s Julietta. Who better to direct Bohuslav Martinu’s surrealist opera than the often surreal and wildly imaginative Jones? It’s a pairing that amplifies the symbols and allusions of Martinu’s sprawling allegory while cleverly pushing past its more tired structural elements.

At its premiere in 1938 the resonances of a town of people condemned to live in the moment, denied the humanising capacity for memory, would have cut keenly to Europe’s political situation. In 2012 this opera has to work rather harder for its impact, wriggling out from under the crushing weight of the bloated “it was all a dream” concept and an elusive score.

The French influence on Martinu glistens through in the filmy orchestral gestures and textural abstractions. Vocal lines are forgettable (deliberately, surely) and are carried along by the orchestra’s surging moods. Jones’s brilliant cast of black and white grotesques find themselves silhouetted against the rich, almost oriental, colours of wind and strings, with the denatured glitter of tuned percussion never far away.

This is a true ensemble show, built around Peter Hoare’s ardent bookseller Michel. Questing ever more desperately after his beloved Julietta, whose love song (heard once on a visit to her seaside town) echoes perpetually in his head, Michel’s adventures turn ever more Kafka-like as he encounters the people of this town-in-stasis, and eventually ends up facing a desperate dilemma in the Central Bureau of Dreams.

Hoare’s tenor deploys its full range of colours, trying to bring life back to Martinu’s more ephemeral melodic lines. His full-blooded frustrations and emotions fight valiantly against the lulling malaise of the dream-world, with its temptress, Julia Sporsen’s richly-sung Julietta. A sequence of fine cameos comes from Andrew Shore (Man in a Helmet/Seller of Memories/Convict) and Susan Bickley’s Fortune Teller crowns the moving forest episode.

A triumph of totality, this Julietta is ultimately about the absolute integration of its elements. Antony McDonald’s designs call on Martinu’s accordion – the only sound that can awaken memory – building houses among its folds before reimagining them into the filing cabinets of the Bureau, which in turn inform the symbolist simplicity of Jones’s characterisation. Ed Gardner extracts all possible life and consciousness from a score doomed to subside into sleep and nullity. All these elements collide in a final tableau that might just transform this operatic dream into real-life nightmares for its audience.

The London Coliseum. Photograph: Getty Images.

Alexandra Coghlan is the New Statesman's classical music critic.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad