December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
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May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

How to satisfy an Olympic appetite

By
Shauny Talbot
Added
16 August, 2016

Is it true? Can an Olympian really #carbload all day every day? Well, sort of...

When Michael Phelps revealed his Olympic training diet in 2008, the world was shocked. He was reportedly eating 12,000 calories a day – more than triple the recommended intake for the average male! Ian Thorpe attests to this, stating that when he was spending 40 hours a week in the pool he ate four times the amount he eats now as a retired athlete.

For all athletes, even gymnasts who need to remain lightweight, it is important to nourish the body with a high-energy diet. Depending on the event they compete in, the Olympian must be strict with the foods they consume in order to help them outperform their competitors.

For endurance athletes (such as swimmers, cyclists and marathon runners) they can carb-load every day because they will burn as many as 5000 to 6000 calories during each day of training. Those in team sports (soccer, hockey) usually eat upwards of 4500 calories a day, chowing down on snacks like protein bars and shakes during their matches. Gymnasts are the most restrictive and are known to eat around 2000 calories a day. All of these athletes eat lean proteins to heal their sore muscles after big days of working out.

In the spirit of the games, we decided to take a leaf out of Thorpey’s book (quite literally). Ahead are some of our favourite Olympian-friendly dishes to take you from start to finish each day.

BREAKFAST

This is the time to load up on carbohydrates – if you’re watching the games from the sidelines, that is. Breakfast is the meal to incorporate more carbs for a boost of energy right from the get-go that can be worked off during the day. Ian Thorpe likes to use quinoa instead of oats to make porridge as it’s high in nutrients and has the feel of a grain, but in actual fact is a seed. Just add berries for a well-rounded winter brekky.

MORNING SNACK

Forget carbs, it’s time to get in some protein! This silverbeet and sundried tomato frittata is packed full of protein in the form of eggs and silverbeet, and healthy fats found in the olive oil and sundried tomatoes. This dish is delicious and will help to restore your energy.

LUNCH

For lunch, choose something on the lighter side, preferably with veggies to add some nutrients and vitamins to your midday meal. A quick and easy vegetable stir-fry just needs a few pieces of poached or grilled chicken to take it from a side dish to a main!

AFTERNOON SNACK

Amalgamating influences from across Asia, Thorpey brings us the ultimate afternoon snack: chicken larb san choi bao. Mixing Thai and Chinese flavours, you get the best of both worlds with these bite-sized beauties. The chicken mince is a super-lean protein and the lettuce wraps keep the dish carb-free. Win-win.

DINNER

Omega-3 fatty acids are important for alleviating sore muscles and keeping your joints healthy. The best way to increase these in your diet is to eat fish – this barramundi with preserved lemon should do the trick. Topped with pine nuts and served atop a bed of wilted spinach, you’ve got a bucketful of protein to assist in muscle relief!

DESSERT

Sugar-free dessert? Thorpey has got you covered. His visually stunning mango berry soup contains no added sugar, but is rich in the naturally occurring sugars of the fruit. Both mangoes and berries are potent sources of immunity boosting antioxidants.

For more fuel food, check out our Olympian-inspired recipe collection

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