Footy Flavours

Rugby league has been at the heart of Australia for more than a century. It has been with us through two World Wars, the birth of television, the Fibros–Silvertails feud and the dawn of the digital age. It fits into the seasons of our lives: the magic in our first pair of boots, the winning try at the siren, the realisation our knees have packed it in. Every March we dig out our jerseys and scarves and head off to the home ground. Every September we’re filled with finals buzz and brace ourselves for glory or heartbreak. Rugby league has been, and always will be, part of who we are. Asked to conjure up our favourite memories and odds are they probably revolve around the holy trinity of the weekend: footy, family and food. A pre-dinner kick with Dad, big-game barbecues with your mates, the meat pie and beer run at half-time.

The player recipes found within Footy Flavours are both a reflection of the modern face of the game and a reminder of who we are, where we have come from. Many recipes have been passed down to players from their parents, and are now in turn being passed on to their children. Others are interpretations of the classics. There are speedy recipes when there isn’t much time on the clock, impressive dishes to wrong-foot your dinner guests and delicious desserts that will land you in the sin bin.

Footy Flavours is a unique opportunity for you to share in the dishes that your favourite rugby league stars love to cook and enjoy at home. Whether it’s Ben Ross’s secret ingredient for a great lasagne, Dom Peyroux’s Samoan twist on chop suey, Darren Lockyer’s tips for cooking the perfect snapper, the chicken ‘schnity’ Sandor Earl was raised on or David Williams’s apple pie perfection handed down from Mother Wolf, in Footy Flavours you’ll find delicious, hearty recipes from some of the greatest players in the game today – and a few legends to boot.