FINALLY FRIDAY: Ol’ boys to rock at RSL

STILL GOT IT: Frankie J Holden and Wilbur Wilde in action.

By MICHELLE HERBISON

GEELONG RSL will host a “rollicking night of rock and roll and controlled mayhem” with stage stars Frankie J Holden and Wilbur Wilde next week.
Holden told the Independent he and Wilde would celebrate early ’60s rock and roll favourites including the hit songs of Ol’ 55, Skyhooks and Jo Jo Zep and the Falcons at the RSL on 21 December.
“All that’s wrapped around a very hugely entertaining stage age where Wilbur and I bring all the things we’ve learned over our 35 years of experience in live music, television and theatre. We tell a lot of stories – and some of the stories are true!” Holden teased.
Geelong’s own Skyhooks drummer, Freddie Strauks, and The Vibrants guitarist Mick Hamilton would join the duo on stage, adding to the cavalcade of classic Aussie rock, Holden said.
“There’s a lot of audience involvement and interaction – we’re a great choice for a Christmas break-up. It’s sort of like a private party with me and Wilbur.”
Holden said he and Wilde were still tolerating each other’s company after having worked together since 1975 when they both joined NSW-based rock-and-roller band Ol’ 55.
Both had worked in various corners of show-business but always loved returning to the stage, with Holden citing fronting Ol’ 55 as “his favourite thing to do”.
“We love to hear the applause of an audience. It’s really visceral and immediate.”
Reflecting on his own career, Holden said he “never really had a plan” but always made the most of available opportunities.
“I’ve been involved in rock and roll, TV presenting and acting in TV, theatre and film. I’ve found over the years that working in each of these different media helped me work in the others.”
Holden spoke to the Independent from his caravan park at Tathra Beach, just north of the Victorian border – another project suiting his caravanning and camping interests alongside TV show What’s Up Down Under.
“We’re doing spud night tonight – we cook 50 or 60 spuds in the pizza oven with homemade Bolognese sauce,” he exclaimed proudly, before admitting the extent of his help with the work.
“I turn up late in the day and get all the credit.”