In a refreshing change from their usual training regime, the Golf NSW High Performance (HP) Squad swapped their time on the course for a culinary adventure in the kitchen.

The session, held at the New South Wales Institute of Sport, gave the athletes a crash course in food hygiene, meal planning, and recipe modification before they rolled up their sleeves to cook.

Under the guidance of sports dietitian Caitlin Byron, the group learned the ins and outs of nutrition and meal prep.

“We had a great time in our cooking workshop today with the HP golf athletes. We were lucky enough to use the kitchen facilities at NSWIS – a great setup for teaching practical nutrition,” Byron shared.

“Hands-on learning like this is so important for athletes, helping them see firsthand how to implement their nutrition knowledge into practice.”

The menu featured Chicken Fried Rice and Banana Muffins, offering a fun and tasty way to put their new skills to the test. Byron emphasized how mastering quick, nutritious meals can be key for these athletes.

“It helps prepare them to stay on track, especially when travelling for tournaments or managing their busy training schedules,” she said.

Sixteen-year-old Rachel Lee was excited about the new skills she picked up.

 “It’s been going pretty well; I haven’t burned anything yet, so that’s cool. It’s like going back to school, a fun experience.” She laughed.

She also highlighted how important it was for athletes to understand the basics of cooking.

“Knowing the nutrients in your meals and how to prepare them is a game changer for us.”

Omega-3 was a hot topic of discussion, with many realizing just how beneficial seafood can be.

“I learned Omega is good for you, and seafood is obviously very good for that,” Lee added.

Annika Rathbone, another squad member, echoed Lee’s excitement.

“I don’t cook much at home, so this was a great opportunity to learn new things. And I love my fish, so I’m glad to know it’s helping me recover better.”

The day wasn’t just about nutrition but was also a bonding experience.

Jake Riley shared that while it felt odd not being on the golf course, the relaxed environment brought everyone together.

“It’s a good vibe, everyone’s having a laugh. It’s really enjoyable,” he said.

Will Moody was another who took to the kitchen with enthusiasm, learning some valuable tips for his travels.

“Knowing how to cook on the road will save me money and keep me eating healthier when I’m away from home,” he said.

High-Performance Assistant Coach, Anthony Summers, was impressed by the team.

“A lot of them are new to the kitchen and don’t realise what goes into preparing a meal. It’s been a fantastic bonding experience, and they’ve learned some great skills around nutrition and Omega-3.”

With smiles all around and newfound confidence in the kitchen, the squad not only left with full stomachs but also a better understanding of how nutrition can fuel their performance.

As Summers put it, “It’s been a lot of fun, and knowing what they’re eating and how to prepare meals will be a valuable skill for their tours.”