Wackadoo! Bluey, Bingo, Mum and Dad Are coming to South Africa this winter holiday
Bluey's Big Play is a theatrical adaptation of the BAFTA and Emmy® Award-winning animated children's television series produced by Ludo Studio. Now families in South Africa can experience the joy of seeing Bluey, Bingo, Mum and Dad in their first ever theatre show, featuring brilliantly created puppets, iconic sets, live actors and all-new music – it's Bluey like you've never seen it before, in real life and on stage.
Read more: Support your local theatre
The popularity of Bluey's Big Play knows no bounds, touring internationally across Australia, UK and Ireland, Singapore, Abu Dhabi, Europe and North America. Kiddo Adventures gives Bluey's Big Play five stars while claiming it's 'A magical theatrical experience for fans of all ages' while Time Out says, 'This live adventure for fanatically beloved Australian hound Bluey is as authentic as it comes'. The Guardian best sums up the show by saying 'Puppy puppets' sweet show sets tails wagging'.
Bluey's Big Play follows Bluey and her family through a full day from sunrise through to bedtime. When Dad feels like a little bit of Sunday afternoon time out, Bluey and Bingo have other plans! Join them as they pull out all of the games and cleverness at their disposal to get Dad off that bean bag.
Bluey's Big Play is an original story from creator Joe Brumm, with bespoke music from Bluey composer Joff Bush. The audio track for Bluey's Big Play is prerecorded and features original voices from the TV sensation, including the instantly recognisable voices of Dave McCormack and Melanie Zanetti as Dad and Mum. While the larger-than-life puppets are commanded by Bluey's Big Play's talented puppeteers, who bring Bluey, Bingo, Mum and Dad to life on stage.
Bluey's Big Play The Stage Show is presented by BBC Studios and Andrew Kay in association with Windmill Theatre Co and local live entertainment and show promoter, Showtime Management.
Kate O'Connor, Director of Brands and Licensing BBC Studios ANZ, says: 'Following the incredible reaction to the live theatre show in North America, UK, Ireland, Singapore, Abu Dhabi, Europe and Australia, we are so excited to bring Bluey's Big Play The Stage Show to fans in South Africa.'
'Bluey's Big Play has performed to a global audience including sell out seasons across Australia, USA and UK. The response has been extraordinary. We are so excited to now bring Bluey's Big Play to South African audiences this winter school holidays,' says Andrew Kay, Producer of Bluey's Big Play.
'We're thrilled to be bringing Bluey's Big Play The Stage Show to South Africa,' said Tony Feldman of Showtime Management who added: 'The response to the show from fans across Australia, North America and Europe has been nothing short of amazing and we can't wait for families in South Africa to experience all the fun and excitement of having Bluey and her family live on stage.'
The stage show has enjoyed much success around the world, especially in Australia, where it premiered in Bluey's hometown Brisbane and went on to perform over 500 times across 65 venues, including the Sydney Opera House. Bluey's Big Play was nominated for an Olivier Award for Best Family Show in 2024.
Since bursting on to TV screens in Australia in 2018, Bluey has enjoyed a plethora of critical success at home and abroad, winning a 2022 BAFTA Children & Young People Award in the International category, a 2024 Kidscreen Award for Best Animated Series and picking up its consecutive fifth AACTA Best Children's Programme award to add to an International Emmy and numerous awards for craft and production around the world.
According to Nielsen, Bluey is 2024's most-watched series globally on Disney+, and the year's No. 1 most-watched series on streaming to date through November among total viewers in the U.S., with more than 50.5 billion minutes watched[1]. In Australia, the show goes out on ABC where it is #1 kids show, and it is also rated #1 kids show on CBeebies and Disney+ in the UK[2]. In South Africa, Bluey is ranked #1 on Disney Channel, Disney Junior and CBeebies[3].
Tickets for Bluey's Big Play are available now and can be purchased at www.showtime.co.za or www.ticketmaster.co.za the official, exclusive ticketing agent. Tickets purchased via any other platform will not be honoured.
Each attendee irrespective of age must hold a valid ticket in any price category to Bluey's Big Play. A strictly limited number of Meet & Greet Packages are available for each show. The Meet & Greet includes a lanyard and the unique opportunity to meet Bluey after the show. Children are not allowed access without a VIP paid adult.
Follow us on our Whatsapp channel, Facebook, X, Instagram and TikTok for the latest updates and inspiration! Have a story idea? We'd love to hear from you – join our WhatsApp group and share your thoughts!
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Citizen
12 hours ago
- The Citizen
‘My stomach is confused': Siya Kolisi serves up culinary heritage, humour and humanity
From ulusu to sushi: Rugby star Siya Kolisi shared his adventurous culinary journey alongside his Springbok 'brotherhood' this week. Springbok captain Siya Kolisi, is as much a cultural icon as he is a rugby legend. Known for his infectious energy and deep connection to his South African roots, Kolisi took to social media this week to share a lighthearted quip about his 'confused stomach' with fans. After enjoying a traditional dish of ulusu (beef tripe), Kolisi and Springbok teammates Eben Etzebeth and Damian de Allende headed to the Cape Town sushi spot, Oishi, for dinner. Springbok captain Siya Kolisi dines with 'the boys' Kolisi jokingly noted on his Instagram account that the sudden switch from the rich ulusu dish to sushi, left his stomach 'confused'. Alongside a picture of him and the 'the boys', the Bok captain posted: 'After camp dinner with the boys . My stomach is confused from ilusu to sushi.' From township to the global table: Siya Kolisi's culinary roots The star rugby player's playful comment is evidence of his adventurous palate, as well as his love for traditional African cuisine. Growing up in Zwide, Gqeberha, Kolisi developed a fondness for dishes like 'walkie talkies' (chicken feet) and his appreciation for traditional food reflects his commitment to celebrating his Xhosa heritage, The Citizen previously reported on Kolisi tucking into traditional cuisine along with fellow Springboks Lukhanyo Am and Makazole Mapimpi at the popular Durban eatery, Fresh Food with Thuladu. From left: Springboks Lukhanyo Am, Siya Kolisi, Makazole Mampimpi. Inset: Chicken feet and dombolo. Pictures: Instagram/ @siyakolisi From umngqusho to bagel dogs and snails: Siya Kolisi takes fans on culinary trip Siya Kolisi frequently shares his gastronomic adventures on social media with fans. The South African rugby hero's diverse taste ranges from indulging in umngqusho (samp and beans) with Sharks player Aphelele Fassi in Johannesburg, to popping in at New York bagels in Cape Town for bagel dogs. His willingness to try new dishes, like snails in France, shows his open-mindedness and zest for life. Siya Kolisi hinted at his next culinary challenge – frog legs, after sampling snails in France. Picture: Instagram/ @siyakolisi Kolisi tried the French delicacy back in 2023 when he played for the rugby club, Racing 92, and lived in Paris with his then wife, Rachel Kolisi, and children. Mentorship over a meal: Bonding with Batho Hlekani Beyond his culinary exploits, Kolisi shines bright in his role as a mentor. Earlier this week, he took Junior Springbok star Batho Hlekani – also from Zwide – for a special lunch and shopping outing in Cape Town. Hlekani, a rising star who helped the Junior Boks win the U20 World Cup, is seen as a future leader in South African rugby. The two loose forwards bonded over a meal of traditional amanqina (cow heels). Kolisi's Instagram post celebrated their heritage: 'Children of Mgquba, from Zwide, Emsengeni and African Bombers today we represent South Africa, God is powerful ❤️🙏🏾.' Fans praised his leadership, with one commenting: 'Proper mentorship done right! Take a bow Cap!'
IOL News
17 hours ago
- IOL News
Da Capo's journey: from local beats to global stages
Legendary South African DJ and producer, Da Capo, is the debut cover star of Apple Music inaugural Isgubhu DJ Mixs series, cementing his status as one of the world's finest purveyors of Afro-House music. Image: Supplied/Rage Inc Productions South African DJ and music producer Da Capo is not just spinning tracks; he's spinning the narrative for a new generation of African dance music artists making global waves. The legendary DJ and producer, Da Capo, is the debut cover star of Apple Music's inaugural Isgubhu DJ Mix series. 'It's a platform for aspiring DJs and artists. We tell our stories and share our experiences, especially with how far African dance and electronic music have come globally,' he reflects. Once best known for local bangers like 'Found You' and 'Secret ID', Da Capo has since taken his sound international, and the journey hasn't been without its turbulence. Breaking into the European market with his blend of African dance and electronic music wasn't easy. 'Our sound was still very new to a lot of people overseas. But now it's gone mainstream. Seeing my brothers, the pioneers of this sound, playing on global stages is my proudest moment.' Raised in a South African music landscape that reverberated with compilations from the likes of DJ Fresh and Oskido, Da Capo's musical influences are deeply rooted in house culture. 'Back then, those compilation albums had everything, from deep house to Afro house. Over time, I found myself drawn to the Afro side. That rhythm and spirit just pulled at my heart.' He acknowledges the ongoing debate over the blurred lines between subgenres, noting that how one interprets the music depends largely on personal experience. 'There's deep house, Afro house, tech house and people still don't always know what's what. But it's all about how you hear it and how it speaks to you.' In the early 2000s, Da Capo discovered his passion for music production by digging deep into Chicago house and soulful influences from artists like Osunlade, Jihad Muhammad, and Nick Holder. 'We used to buy music on Tracksource and Beatport, long before Apple Music or Spotify. It was a whole era. That's where I learned, where I found my sound.' Fast-forward to today, and producers like Da Capo are no longer hidden behind the scenes. As the music industry has evolved, producers are stepping into the spotlight and rightfully so. 'Back then, people didn't always know who produced what. Now, fans want to see the people behind the sound. They want us to tell our stories too.' Having signed his first record deal at a young age, Da Capo admits he's learned the hard way about the business of music. 'I've had good and bad experiences. But I've taken everything as a learning curve. Now I have a young, dedicated team to handle the business side while I focus on the music.' His latest project, whether you call it an album or a compilation, is a body of work nearly a decade in the making. 'I worked on this for more than seven years, trying to find a new sound. Music changes with the times, and I wanted this project to reflect that evolution.' The album features a diverse range of collaborators, including the likes of Elaine and Mawhoo, artists who have influenced and inspired him deeply. 'I'm a fan of every artist I featured. It was important to work with people who have shaped me and to share that energy.' Da Capo's international tour schedule is packed, from Singapore to New York, and at this point, he doesn't even bother unpacking his suitcase anymore. 'You have to show people overseas that you're worthy of being booked. It's been amazing to tell our story through our music to audiences around the world.' His Isgubhu mix is a testament to that. With a curated set of ten tracks, Da Capo's balanced exclusives with released material, in collaboration with Apple Music's strict curation standards. 'Mixes are storytelling tools. People care about transitions now more than ever. One bad blend, and you're getting roasted online,' he laughs. 'It's not just about popular music, it's about how you piece it together.' And piece it together, he has, Da Capo is making sure the world hears and feels the heartbeat of African dance music. IOL Entertainment
Daily Maverick
18 hours ago
- Daily Maverick
Hotel Foibles and Feisty Fowls — no, this isn't Fawlty Towers
On a journey from Cradock to Durban, we survive the urban nightmare of Komani to lick our psychological wounds in a surprisingly good small-town restaurant, and continue to Kokstad, where a feisty bird falls foul of your food editor. On the long roads, when we're pulling in for the night here, for petrol there, or stopping at that place over the road for dinner or breakfast, and when we have all those hours behind the wheel to fill our heads with thoughts we normally don't have the time for, we might play a little game. We might ponder on the weighty matter of which chicken dish was the best on the journey towards Durban. In particular: how would that eccentric fowl on your plate in Komani have fared if it had encountered that feisty little chook that somehow made it onto that menu in Kokstad? Not without a fight, I don't doubt. I see feathers flying in every direction as the plucky little fella from timber country lays waste to the plump hen from Queenstown. And what would the denizens of Kokstad, living their lives in the desultory timberland bypassed by travellers making their way from the interior towards the coast, make of the food served at The LivingRoom at Summerhill, which happens to be your destination? Mysterious little twists and curls of who knows what, with drizzles of this and squeezes of that, each morsel tasting exquisite yet unlike anything served on any menu in the region. So different from the Cape, where there are now many restaurants indulging in the intriguing new ways of the contemporary world-wise chef. Chef Johannes at Summerhill actually cooked us a farmyard chicken when we finally did reach Durban. Hêrrie Hoender from Kokstad would have seen that one off too, I have no doubt. And those crunchy, spicy deep-fried prawn balls in Queenstown. Were they really as good as you remember them — and in Komani, which you didn't even know had any restaurants more interesting than a KFC or Spur until this trip? And what the hell was that thing I had for a starter in Kokstad? I had no recollection of it when I went through my camera roll back home. Komani, if you're wondering, is the new name for Queenstown, which is regarded as a sort of informal capital of the Eastern Cape. Komani has become almost unrecognisable to those who may have known it in earlier decades. Though it's a small town, relatively, its CBD is a shambolic urban nightmare. You might feel you're in the middle of a large African city, with cars and trucks paying no attention to traffic lights, and wonder how the hell you're gonna find your way out. Honestly, I gave up trying to be a gentle, respectful driver and just did what everyone else was doing — ploughed forward, through robots, turning left or right while holding my breath and hoping for the best, otherwise I wouldn't have got anywhere. I waved my fists at sneering drivers, who barked through their windscreens only because I was doing precisely what they all were. Just donnering ahead and to hell with the consequences. I'd punched Game (the store) into the GPS. Somewhere on the endless road through town, which presents eyesore after eyesore on either side, the GPS man (I call him Kirby, after the hilarious voice recording on FlySafair flights) told me to turn right. Whereupon, we were in another place altogether. 'Thanks, Kirbs,' I muttered. (Yes, I talk back to the GPS.) How can a South African town fall so far without entirely falling apart? How does anyone ever get out alive? You said right, but this is left. Right? Kirbs? Hello? But Kirby was saying nothing. But I pushed forward no matter what. That's how you survive Komani traffic (and pedestrians). And being grateful when you finally make it back to that discordant main road which suddenly feels a much better place to be. We did find the new suitcases we were looking for at Game, by the way. But… (take a bow, Kirbs, we made it out) … Veer off the main road to the left and you find yourself in leafy suburbia. I had no idea. It's quite lovely, in fact, and we stayed overnight in a neat and tidy small hotel called the Positano, where we found ourselves in the Presidential Suite, would you believe, which is a moniker that suggests a certain style, a standard, a benchmark. More than that, a 'Presidential' (or King or Queen) Suite holds, in its very name, a promise: that if you stay in this suite you will be treated like a king or head of state. You will be pampered. Grey is the new beige Now, I don't expect to be fussed over, in fact I hate that: I just book a room, pay right away, and am glad of a bed and something to eat. I'm not fussy on the long roads. But don't claim something and not deliver. On the website, it is called an executive room, which itself suggests that it's a cut above whatever the other rooms must be like. Arriving at the door, I see that it is emblazoned with 'Presidential'. Ooh, look at this. Pleasant surprise. Inside, it's smart in a monotone kind of way. Greys and blacks are the first choice these days when renovating an interior, it seems. Grey is the new beige. But it's what was not in the room that got my goat. No bedside lights, just empty bedside tables. No sweeteners on the coffee and tea setup (I always look for them). That's commonplace, annoyingly, but more to the point? There were no teaspoons either. Cups, sugar, but no spoons. What, you must use your sleeve? Grab a twig from a tree outside? I used the back end of a toothbrush to stir my coffee the next morning, after giving it a thorough wash. There was no rusk or biscuit either. I didn't mind overly, although these are things you find in almost every simple old BnB throughout the Platteland. I'm a coper. As long as there's a clean bed decently made up, I'm not gonna make a fuss. But don't promise a cornucopia and deliver an empty basket. Having said all that, ironically my overall impression of the Positano was strangely positive. And everything I cited above is easy to fix, in a single day. Maybe they will if they read this. We drove a few blocks away to a restaurant called The Gallery for dinner, which we reached late after Kirby got us lost again. This place was really good as small town restaurants go. Part of a guest house too. Maybe they also have a Presidential room. We'll ask them next time we go that way, because then we won't have to take the risk of Kirby leading us back to the wilds of the Komani CBD. At night. (Creepy zither music here, please.) The Gallery? Attractive environment, good service, and well-made food, if a tad eccentric. I had the 'sweet and sour prawn meat' which were round, plump parcels of Chinese-inspired sweet and sour shrimp meat. So much like traditional sweet and sour pork, very sweet in a way that few like these days. They were really good — made me think I was at a local Chinese spot. Then I ordered the 'spicy crumbed chicken breast'. Well. What arrived was two massive chicken breasts 'dunked in our spicy sauce and filled with a jalapeño and cheese mix'. Filling nearly the entire plate. Soooo much sauce, really hot and super-spicy in a good way. I actually loved it and devoured the lot. Everything on the plate screamed: 'not for the fainthearted or squeamish'. Yes please. What the hell was that thing in Kokstad? This was the destination for our second night on the road. This is the older me, I should explain. Back in the day I'd shoot right through to Durban in one day, but now I stop at least once, sometimes twice. Hence having driven from Cradock to Queenstown. (Queenstown/Komani, Somerset East/kwaNojoli? I should explain: I have a personal policy with changing place names: I choose to use both the old and the new name, interchangeably. I will not be dictated to. In a mature society, we should all be able to accommodate and be accommodated. Digression over.) Anyway, back to Kokstad. For decades, we've occasionally travelled this route and stopped at Kokstad for breakfast at the Wimpy, which is on a petrol station forecourt. I booked, online in advance, at a hotel called Mount Currie Inn. Which has a restaurant called the Guinea Fowl. Oooh, sounds quite posh, right? It's on that same forecourt. But it's not all that bad, speaking of the motel rooms at least. Like the Komani stopover, it was freshly painted in greys with black trim. There were zooty bedside lamps. There were sweeteners. There were teaspoons and rusks. And no executive suites. After a glass of wine at a cement table and benches in the grounds, where I took this photo, it was time to meet that scrawny, feisty little bird. It looks idyllic but it really is just the fenced yard of the motel that backs onto the petrol station complex. We strolled past all the other chalets with their cars parked outside and went inside to find the Guinea Fowl restaurant. No grand expectations required. A functional, canteen-like space with attentive service and food no one is ever going to write home about. Except to say that this poor bird should have been left in the yard to live out its life. Ag shame, man. I actually said that when I saw it: Oh, about that thing on my plate in Kokstad. I've just run the photo through Photoshop and blown it up. And it was cheese-topped mushrooms, gratinated and, now that my memory has kicked in, really not bad at all. Funny how a detail in a photo can prompt a memory. A good one, this time. Certainly a better one than the feisty little fowl whose short, sad life will haunt my dreams forever. The destination for this first part of the trip from Cradock to KwaZulu-Natal was Summerhill in Cowie's Hill, where we were expected for dinner. Talking of which, here's great news for Durban foodies. Chef Johannes Richter and his wife sommelier of The LivingRoom at Summerhill are friends with chefs Kobus van der Merwe (Wolfgat) and Vusi Ndlovu (Edge) in Cape Town, and the pair will be guests at Summerhill on Friday and Saturday, 29 and 30 August, when the three will present lunch and dinner with paired wines for R2,500 a head (that's inclusive of wine). Details and bookings for those dates here. DM
