Rugby heroes get off the field and into the kitchen
REVIEW: NZ Rugby KitchenPETER BINGHAM
My, my - how modern-day rugby has gone new age. One of the latest cookbooks to hit the shelves is NZ Rugby Kitchen - celebrating the love of food, family and rugby, which features the recipes of a swag of past and present rugby personalities.
It's the first literary work of the NZ Rugby Foundation and among the pages you'll find the culinary skills of the likes of Conrad Smith, David Kirk, Dan Carter, Wyatt Crockett and Sir Colin Meads.
Yep, Pinetree's there, which just shows you how much things have changed. If Sir Colin had released a cookbook in the week leading up to the 1967 test against Scotland at Murrayfield, there would have been no need to send him off for perceived foul play, the crowd would have laughed him off.
But he's there on pages 64 and 65 helping Bee Gee (Bryan Williams) cook meat at a barbecue and then takes half the credit with a succulent-looking roast leg of lamb on pages 138-139.
We all know how nutrition for today's sportsmen and women is a light year removed from what it was back in Meads' day and that is clearly demonstrated with the array of seafood, pasta and risotto recipes. But don't lose heart on the terraces. As well as the lamb roast there are tips on how to roast pork (Jimmy Cowan), casserole venison with beer and port (Andrew Hore) and there's a whole section on pies.
This is a cracker of a book with brilliant illustrations of both food and footie heroes. You can almost feel yourself with the boys in their various kitchens. If dad's a foodie and a footie fan then snap this one up for Christmas. You'll be his favourite forever.
- © Fairfax NZ News
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