No food group was left off the menu with the players treated to a feast which included leek, parsnip and pumpkin soup with sourdough bread for the entrée, her famous meatballs with spaghetti, fish paella, chickpea salad with sumac chicken and almonds on top and rocket salad for the main course and apple and rhubarb crumble with custard for dessert.
Preparations started for the meal early in the afternoon, with the aromas wafting down the hallway, tantalising everyone’s tastebuds.
“Feeding a football team as opposed to a normal group of people is always tough. I mean how much are they going to eat, how hungry are they going to be - it’s hard to know,” Roulston said.
“I consulted with Swans’ dietitian Lorraine on the menu. I learnt from the show not to bite off too much and try to be too fancy. I think at the end of the day the boys just want a home-made meal; I don’t think they’re expecting Tetsuya style tonight.”
Sydney Swans dietitian Lorraine Cullen explained how important it was for the players to refuel following training.
“With the short turnaround before the game on Saturday it’s really important that the boys eat a proper dinner. This meal gives me the confidence that they are all having a good intake of carbohydrates and protein which is important for recovery,” Cullen said.
“Having a meal together is also a good opportunity for the team to spend some time together and have a bit of laugh. The other plus is that it also allows the players to see what type of food they should be eating post-training which is important from an educational perspective.”
