Rugby stars share recipes
Look at some rugby players and you might think they live on a diet solely of mammoth chops and porridge.
But it turns out a lot of the country’s top players, past and present, are pretty nifty in the kitchen.
A new book published to raise money for the New Zealand Rugby Foundation showcases the recipes of top players including current stars Richie McCaw and Dan Carter, as well as older legends Colin Meads and Bryan Williams.
The Rugby Foundation supports catastrophically injured rugby players financially and emotionally through fundraising and other activities, and works with the New Zealand Rugby Union to communicate the safetyfirst message.
NZ Rugby Kitchen also marks the rugby foundation’s 25-year anniversary.
Recipes include Conrad Smith’s Roasted Snapper with Israeli Cous Cous, David Kirk’s Rabbit Stew, Jerry Collins’ Jambalaya and Anthony Boric’s Seafood Chowder.
Cooking skills: Anthony Boric and Keven Mealamu have contributed to the NZ Rugby Kitchen cookbook and the Auckland City Harbour News is giving away copies to two readers.