Porte tipped for win as Hilton receives 860kgs of pasta for TDU riders

Almost a tonne of pasta will fuel sweltering riders through the first stage of the Tour Down Under today as North Adelaide prepares to send off the peloton for the first time.

• TDU 2019: All the news, results and updates

• READ BELOW: Race to break new ground at Le Cornu site

• READ BELOW: Vintage Porte ‘to win TDU’

• Extreme heat forces TDU backpedal

Professional riders and tens of thousands of fans will brave scorching conditions for the first stage of the Santos Tour Down Under today.

The peloton will set off from North Adelaide, for the first time in the race’s 21-year history, at 11am.

The forecast of extreme heat and strong winds yesterday prompted race organisers to make the call to shorten today’s stage, shaving off the planned 3.4km loop around Port Adelaide before riders hit the finish line. The stage will now be 129km, with riders expected to finish in Port Adelaide at 2.24pm.

“The reason for this decision is the collective opinion of all representatives taking into consideration that the extreme weather conditions may result in a major peloton breakup which would be problematic on the finishing circuit,” race director Mike Turtur said.

A decision to shorten today’s stage follows 26.9km being cut from tomorrow’s second stage from Norwood to Angaston. Climbing specialist Richie Porte, who is perfectly suited to the Tour’s new finale on Willunga Hill, has been widely tipped as the man to beat, along with Canadian Mike Woods. World time trial champion Rohan Dennis and a swag of young guns including Alex Edmondson are among the leading South Australian hopes.

Champion cyclist and San Remo ambassador Anna Meares is San Remo ambassador. Picture: Dean Martin

Mitchelton-Scott rider Daryl Impey, of South Africa, is out to defend his crown.

“Being the defending champion doesn’t change much for me,” Impey said.

“With more climbing this year, a tougher route and better climbers, it’ll be a little bit different and a harder race. It could be challenging but I’m prepared for it.”

With riders expected to face gruelling conditions for at least the first three stages, keeping them and their teams fed will literally take truckloads of pasta. Lee Spackman, sous chef at The Hilton hotel, said a base menu means everyone is on an even playing field but individual team dietitians can vary food on offer if required.

“There is an abundance of carbohydrates of course, low fat meals and controlled seasoning,” Mr Spackman said.

“Pasta is one of their favourites. There is a pasta for every service except breakfast.”

As official sponsor, San Remo delivered 850kg of dry pasta to the Hilton today.

TDU 2019 Stage 1 map (click top right corner to expand)

Cycling heroine and San Remo ambassador Anna Meares still enjoys her pasta, even in retirement.

“Pasta is still a great source (of fuel) for me and I fill it with salads and vegetables,” she said.

For protein, riders enjoy low fat meat and chicken but seafood is growing in popularity.

“We are doing barramundi and salmon which has got the healthy fats through it as well,” Mr Spackman said.

As the whole menu is designed for hot weather riding, extreme heat doesn’t change the meals, only the timing.

Race to break new ground at Le Cornu site

Perryman’s Bakery co-owner Kylie Schmidt and Oxford Hotel co-owner Grant Murray, with Goran Nataskavich from Bamboozled Productions Super Bikes. Photo Naomi Jellicoe

The Tour Down Under will break new ground today, visiting North Adelaide for the first time.

And the suburb’s most infamous piece of land will become a hive of activity to celebrate it.

After the action of the Down Under Classic on Sunday, the Tour Down Under will officially begin today when the cycling superstars begin stage one from 88 O’Connell St – the former Le Cornu site.

As part of the inaugural visit, the Adelaide City Council will turn the 7535 square metre site into a free entertainment and activity mecca with two giant inflatable water slides and a circus-top tent with water play to help people cool down as the temperature soars to 41C.

There will also be an imagination playground, while local traders are getting on board with a shaded cafe area showcasing the best of North Adelaide.

Kylie Schmidt of Perryman’s Bakery said it would be a great way for North Adelaide to get 2019 up and running.

“This is a terrific opportunity for local businesses like ours to showcase the quality food and hospitality available in North Adelaide and we’re looking forward to seeing a big crowd join in the fun,” she said.

Lord Mayor Sandy Verschoor said it was just the type of “activation” the notorious piece of land needed as council progresses a worldwide hunt for a developer to transform the former Le Cornu site after the council bought it for $34 million.

“Local traders are excited about getting involved and this is precisely the type of event we want to see more of in North Adelaide this year,” she said. “I am keen for us to increase the amount of temporary activation at 88 O’Connell St to regularly attract more people to the area.”

The event runs from 9am to 1pm.

— Simeon Thomas-Wilson

Vintage Porte ‘to win TDU’

Legendary cycling commentator Phil Liggett has tipped a slimmed-down Richie Porte to win this week’s Tour Down Under.

Liggett’s vote of confidence came after a chat with Porte at The Hilton, where both are staying.

“I looked at him and said ‘bloody hell Richie you’re thin, you look fit enough to ride the Tour de France now’,” Liggett said.

“And where most cyclists always play down the situation to avoid being made out as the favourite, Richie just said ‘yeah, I’m going kind of well’ and that tells it all to me.

“He is the king of Willunga and I don’t think the king is about to abdicate.”

Speaking at the SA Press Club’s 11th TDU luncheon yesterday, Liggett also paid tribute to right-hand man Paul Sherwen, who died aged 62 last month.

“We laughed our way through life, nothing was ever planned including here (press club lunch), Paul would walk in and say ‘what are we going to talk about?’ and I’d say ‘the same as every time, rubbish’,” Liggett said.

— Reece Homfray