Pâté twice in a day: What a dietitian thinks of this food regime

Gideon Obarzanek is a choreographer and director. The 58-year-old shares his day on a plate.

Credit: Art by Eliza Iredale

7am Tea with milk in bed looking out the window and checking overnight news and emails.

8am Breakfast is a double espresso with oat milk. Homemade muesli with Greek yoghurt, oat milk, freshly cut yellow grapefruit and persimmon.

1pm Lunch is liverwurst with dill pickles on two pieces of seeded sourdough toast. Tea with milk and one homemade Anzac biscuit.

5.30pm One non-alcoholic beer, one glass of white wine, cheese, pate, pickled fennel and crackers.

7pm Dinner tonight is roast lamb shoulder, roast potatoes and carrots. Plus a Greek salad and two glasses of red wine.

10pm Before heading to bed I have a non-caffeine herbal tea and a piece of homemade pear and ginger cake.

Dr Joanna McMillan says

Top marks for … Your breakfast sets a solid foundation – the homemade muesli with yoghurt and fruit offers fibre, protein, probiotics, slow-release carbs and a variety of nutrients. And at dinner you nicely balance the meat with veg in the Greek salad and roast vegetables.

If you keep eating like this you’ll … Potentially impact your heart and brain health from leaning towards too many saturated fats and salt in foods, such as processed meat and pate, and not enough of the good fats found in, for example, avocado and oily fish. Watch the late-night eating as this is associated with weight gain and can impact sleep quality.

Why don’t you try … Opting for trout, tuna or sardines on your lunchtime toast and add a handful of rocket or other greens. Mash avocado to make a guacamole to serve with wholegrain crackers as your snack. Ensure you use extra virgin olive oil to roast your vegies and dress your salad.

Gideon Obarzanek is the co-artistic director & co-CEO of RISING Melbourne, from June 4-15.

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