The players have undertaken cooking classes as part of their development program.
Nick Holman, Blaine Johnson, Cameron Giles, Luke Reynolds, Patrick Cripps, Ciaran Byrne and Ciaran Sheehan created a three-course menu to demonstrate what they’ve learned.
The menu was created with the help of Jason Johnson, proprietor of Dineamic and owner of the Carlton Café.
Entrée was a honey pumpkin soup, which was followed by a main course of grass feed beef fillet steaks, sweet potato puree, broccolini, and a side of maple syrup roasted parsnip and carrots.
Sticky date pudding with low fat custard was on the menu for dessert.
Sound delicious? Well it was according to coach Mick Malthouse.
“They did a really terrific job and should be really proud of their efforts,” Malthouse said. “The soup in particular was just marvellous.”
But when it came to pouring their coaches a glass of wine …
“This great big hand just grabbed the bottle and glug, glug, glug – my glass was filled to the top,” Malthouse said. “So perhaps there’s still a few of the finer things they need to master, but on the whole it was a fantastic effort."
