Maroubra caterer fuels Blues to victory

Some put it down to Brad Fittler’s inspired leadership, others to the youthfulness of the squad. But we can reveal the real secret to the Blues’ success

Sarah Jackson, from Sassy Chef, handing a rare bacon roll to Jake Trbojevic. Picture: Grant Trouville

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ON WEDNESDAY the Blues will attempt the Origin whitewash in Brisbane.

Some have put the success down to Brad Fittler’s inspired leadership, others to the youthfulness of the squad.

However, the real secret behind the success is Sarah Jackson of Maroubra-based Sassy Chef Catering.

She was contacted by Peta Carige, the team’s dietitian, a few months ago and was asked if she wanted to be team chef. But is wasn’t just a case of preparing mountains of food for the ravenous Blues.

Sarah Jackson has got to know the team over the weeks she has worked with them. Picture: Grant Trouville

“Freddy (Brad Fittler) wanted good nutritious food, considering that in previous years the players would come out of camp heavier than they went in.

“I was set with creating 16 breakfast menus that were considered nutritious and tasty as well as lunch menus.”

There were a few initial sighs when the players couldn’t find the usual piles of bacon. But they soon came to love the Middle Eastern beef breakfast bowls, luxury omelets and tasty salads.

She worked with the team nutritionist on the menu. Picture: Grant Trouville

“Our kale and broccoli salad was by far the biggest hit along with the green tea noodle salad with tofu and sesame dressing,” she said. “Freddy has recently become vegan so could see the benefit in fresh food and produce.

“Freddy wanted to take the team off site for their meals, somewhere that they could feel relaxed and where I could set up a cafe like atmosphere.

“I was based in the Surf Club at Coogee and because of the cafe like atmosphere I got to know the players.

“It has been great to watch them do so well.”

As well as the set meals Sarah set up a smoothie station with special smoothie makers in team colours provided by Smeg.

Brad Fittler, who is a vegan, wanted to make sure his players were not carrying unnecessary weight for the series. Picture: Jeremy Ng

At the start of each camp Parklea Markets would deliver multiple boxes of fruit and vegetables which would be soon be consumed by the squad.

“It’s been great to see the baby blues do so well. It has been great to be part of it all.”

For more details visit sassychefcatering.com.au.

SARAH’S SHOPPING LIST

BREAKFAST

2250 eggs

70 avocados

30kg of natural yoghurt

10kg of homemade granola

12 litres coconut water

4kg of almond meal

10kg of bacon

6kg of haloumi

52 loaves of bread

350 bread rolls

18 punters of blueberries

32 punnets if blueberries

3 boxes of Kiwi fruit

3 boxes of apple

3 boxes of pears

3 boxes of bananas

3 boxes of cucumbers

LUNCH

30kg of ham

6 lamb shoulders

22kg of pork loin

18kg of Atlantic salmon