Rata’tui

A contemporary culinary adventure for sax quartet.

From the composer:
6 courgettes, 6 aubergines, 2 green sweet peppers, 2 red sweet peppers, 575ml/1pt extra virgin olive oil, 4 large onions, each cut into pieces, 6 tomatoes, peeled, deseeded and coarsely chopped, 4 purple garlic cloves, finely chopped, large sprig of oregano, juice of lemon.

The E-Edition PDF bundle comes with a score and the following parts:
Soprano Saxophone
Alto Saxophone
Tenor Saxophone
Baritone Saxophone

“Rata’tui” is also available in printed edition from June Emerson Wind Music.