Footy Food

Footy fever

Everyone knows that pies taste better at the footy. Warming cold hands, the filling so hot you can hardly swallow, with rich gravy that somehow manages to drip onto bare skin; it’s all part of the experience. No matter if it’s junior footy or watching the professionals. No matter what code you follow. The same goes for chips. Piping hot, salty, crisp on the outside and soft in the middle. Don’t forget the sauce.

With footy finals madness taking over, get into the swing by revisiting these old favourites. Many people follow a Grand Final day tradition and host friends and family for lunch whilst watching the game. (note in COVID-19 in Melbourne that numbers may be a bit more restricted).

For the warm up, start with some spiced nuts. They’re great with a cold beer.

At half time, try my old-fashioned meat pie. It’s a simple classic, based on my mother’s recipe. Use some good quality homemade shortcrust pastry, gourmet tomato sauce and you’ll never look back. Of course, you’ll need some hot potato wedges, too. So much better than manufactured chips, use real potatoes and bake them with the skins on. If you ask me, King Edward potatoes make the best chips. Grate over some  parmesan for a cheesy hit.

At three quarter time, bring out the choc tops. An Aussie favourite, they’re surprisingly easy to make. For a bit of fun, decorate them with your team colours.

Now you’re set for the big event. Hope your team wins.

Footy nuts

There’s always some nut at the footy! Embrace this and make your own. You get a delicious mix of hot, sweet and salty, all together. I’ve used hazelnut oil, but you could substitute another type of nut oil or simply use vegetable oil.

500g mixed nuts and seeds (almonds, cashews, pistachios, macadamias, pecans, pumpkin seeds, sunflower seeds, etc)

2 tbsp chopped fresh rosemary

¼ (quarter) tsp cayenne

3 tbsp brown sugar

1 tbsp sea salt plus extra to sprinkle

4 tbsp hazelnut oil

Preheat oven to 200C.

In a large bowl, mix the nuts and seeds. Add the rosemary, cayenne, sugar and salt. Mix well.

Drizzle over the oil and toss to lightly coat.

Spread on a baking paper lined tray and bake for 10 minutes. Remove from oven, give the nuts a stir and continue to bake for a further 10 minutes, until the nuts are golden.

Remove and allow to cool. Sprinkle with extra salt if desired.