The Golden Gala Cookery competition
You know the saying: “When in Rome, do as the Romans do”. Well, 4 athletes who will be in more familiar territory on Thursday evening, took the opportunity to learn some of the secrets of Italian cookery under the tuition of Italian chef Carmine De Angelis .
Of course there was a competitive element to it with the discus team of Sandra Perkovic and Mason Finlay taking on Aisha Praught and Emma Coburn.
The two teams had to prepare two typical dishes from the Lazio region: Maltagliati pasta with Atina beans, Black cheek lard and Picinisco pecorino, and Buffalo meat carpaccio from the Agro Pontino with cruditÃ¨ of artichokes from Sezze and extra virgin olive oil of Priverno.
To ensure fair play, Cassandra Tate was part of the jury which judged the results. Tate told me “It was fun. I was only a judge so my job was easier than the other athletes. Judging was mainly about presentation”.
Perkovic said afterwards: “It was great fun. My cooking was no so good but at least the discus team won.”