Go behind the scenes of the Tour Down Under

MAMMOTH amounts of pasta and fruit, constant tyre repairs and so much fencing - this is what happens behind the scenes of the Tour.

HUNGRY for some race action - served up in massive proportions?

A mammoth 600kg of pasta and 8400 bread rolls are handmade by Hilton Adelaide chefs as they join the catering sprint to meet the gargantuan demands of the Tour Down Under.

There are also 5000kg of protein and just under 5000kg fruit for the Tour team of 300. Chefs will also prepare and cater for 130-plus hungry riders.

It's all part of the mighty effort which each year also sweeps up amateur riders in the BUPA Challenge as they get to emulate a day in the life of the pro Tour.

And the mammoth task is one that executive sous chef at Hilton Adelaide, Brent Assam, is happy to tackle.

More: Tour Down Under routes, stages, latest news and teams

Team Lotto Belisol mechanic Steven Von Olmen working on the tour riders' bikes in the village at Victoria Square...

"Generally at the Hilton we are quite busy but because these guys have a higher consumption rate in terms of carbohydrates, proteins and fruits it is almost like doing double the amount of usual preparation," he said.

Mr Assam said the riders will eat pasta for breakfast, lunch and dinner - among other things - which means presentation becomes even more important. "Even though we might be repeating a lot of products we always try and present it in a different manner, just to keep it interesting for the guys," he said.

The Hilton's kitchen isn't the only place alive with behind-the-scenes action - just ask Lotto Belisol team mechanic Steven Van Olmen, who has the busy job of preparing and maintaining his seven athletes' bicycles, of which they have two each.

Mr Van Olmen, of Belgium, must also follow his team during the race, travelling in a service car fitted with spare bikes, wheels and cool drinks.

More: Ewan shaken after high-speed crash

The peloton rides through the Adelaide Hills during Stage 2 of the Tour Down Under. Picture: Morne de Klerk/Getty

"On the race day I am in the car - every team has a service car - and if a rider has a flat tyre or crashes or he has a problem on the bike, I must give them a spare wheel or a spare bike," he said. "After the race I check everything - the gears, the tyres - and then the bikes are cleaned."

While there are many factors that come into play when replacing a wheel during a race, Mr Van Olmen - who has worked as a team mechanic for 11 years, 10 of those spent with Lotto Belisol - said the fastest he can manage is about 10 to 15 seconds.

And although being a team mechanic can be weary work, Mr Van Olmen, who grew up fixing bikes with his father, said there was a lot to love about his job. "It's not boring," he said.

"It is always fixing bikes, that's the same, but you come to places that are different ... every year you have some new riders in the team, you work with some different people sometimes (and) you meet people ... that's nice.

"And the travelling, sometimes you like it and sometimes at the end of the season you are a bit tired ... I think the job must be a passion because otherwise you cannot continue it."

Hilton Executive sous chef Brent Assam puts the final touches on to fruit platters for the TDU teams staying at the Hilton. P...

And one must not forget Tour Down Under operations manager Gary Beelitz, who is responsible for organising the logistics of the event.

"I co-ordinate about 18 contractors - so everything from signs to grandstands to security to cleaning and waste, electrical, plumbing, public address, that sort of stuff - and I also look after the vehicles as well," he said.

More: Stage 2 and 3 critical for Gerrans

"Operationally, from the first week of December through to pretty much the end of February, it is a three-month process of getting everything set up for one week and pulling everything down and repairing and refurbishing and returning all the equipment."

Mr Beelitz said the challenge with this event was its staging outside of a fixed venue.

"Unlike a soccer stadium where you've got fencing, you've got toilets already established, you've got security, you've got hospitality, we're building on a public road so we've got to be really careful to make sure we operate really safely to ensure public safety," he said.

"Essentially we're creating everything out of nothing and then we move it each day throughout the six stages ... but we've got a really good team that works together really well and, for me, it's the best job on earth."

More: Italian steals Stage 2 from the Aussies

BUPA Rider Sarah Hibbard chooses some super foods from the Central Market.

Fresh is best fuel for ride

IT MIGHT be environmentally friendly pedal power, but cycling is all about the fuel.

Serious bike riders need lots of it, says Julie Dundon of Nutrition Professionals Australia.

"Cyclists need to fuel up on carbohydrate-rich foods, including most fruits, vegetables, such as potatoes, sweet potatoes and corn, and grains, such as bread, cereals, rice and pasta," she says.

Keeping the body's fuel levels steady is the key "so it's available when you need it", she said. There's a fibre and nutrient boost in whole grains and most fruits "but they also have a low glycaemic index, which means that the carbohydrate is more slowly released".

"Maintaining fluid intake is also really important," she said.

Water is fine for recreational cyclists but long-distance riders should consider using a drink with electrolytes.

The fuel factor has been part of a steep learning curve for new cyclist Sarah Hibbard, 24, of Gumeracha.

Always sporty and never too worried about nutrition, she has learned about long-distance sustenance the hard way.

"I only bought my road bike in mid-November, but quickly learned the importance of eating and drinking right," said the Adelaide University student, who haunts the Adelaide Central Market for new ideas to keep it interesting, and "sheer range of choice".

"About 1.5 hours into a ride and I would just run out of energy," she said.

"You have to eat and drink before you get hungry or thirsty, otherwise your reserves are too low. It's also important to eat soon after a ride, to aid recovery.

"Carbs are the main source of fuel, then protein and carbs soon after the ride. On a recent 120km ride I had a drink and food within 30 minutes of finishing and felt fine. On a recent 80km ride I didn't, and a few hours later I felt absolutely exhausted."

Sarah was at the market this week loading up on fresh food before the 154.5km BUPA challenge on Friday.

The field of amateur riders leaves Unley at 6.30am, ahead of the TDU pros who kick off five hours later.

"The challenge is to get the Victor Harbor before they do."

- DIANNE MATTSSON

WHAT TO REMEMBER FOR YOUR SUCCESSFUL BUPA CHALLENGE

Safety is key so ensure tyres are pumped up and brakes are working.

Pack a couple of spare tubes.

Carbohydrate-load with pasta the day before and the morning of the Bupa Challenge Tour.

It'll be warm - at least 27C - so ensure you hydrate before and during the ride.

Get a good night's sleep - the challenge starts at 6.30am.

Pack quick and slow-release snacks to keep you energised.

Don't forget to stop at the refreshment stations for fruit along the way. and consume one of the following provided for your ride: 12,000 bananas, 7,000 Balfours muffins, 3,500 apples and 3,500 pears.

Allow faster cyclists to pass - they may even allow you to slip in behind them and have a quick break from the wind.

Make sure you are using the right gear as you tackle the King of the Mountain at Myponga or you'll burn out before Victor Harbor (or opt for the Escape Route, which detours the climb. climb and join in for the rest of the ride

If you really want to ride like the professionals, shaving your legs will improve your aerodynamics as you fly down the King of the Mountain at Myponga.

Try to enjoy the scenery as you make your way from one of the four start locations to the finish in Victor Harbor.

Make sure you have someone waiting for you in Victor Harbor with a cold drink and a snack to recover from your ride.

The Bupa Chill Zone has mist tents, massage and more.

The Challenge kicks off at 6.30am on Friday at King William Rd, Hyde Park, for cyclists riding the 154.5km route. Three shorter routes start at Meadows, Mt Compass and Yankalilla at later times. All routes finish in Victor Harbor. Visit www.tourdownunder.com.au for more information.