50
// NZ RUGBY WORLD // JUNE/JULY 2015
WHAT ARE
YOU HAVING
FOR DINNER
TONIGHT?
MFB728/1-NZR
SOMETHING FISHY
TKB says his signature
dish is salmon risotto.
NZRW: Obviously you now have a
number of years of serious training
behind you which will have had a major
bearing on your physical composition.
But are you naturally a lean athlete or
would you put weight in fairly easily?
TKB: At the time I first came into the
professional game there was a real focus
on getting the boys bigger and stronger. I
had pretty much always been around the
87kg mark. It didn’t seem to matter too
much what I ate, how much I trained or
what I did – my weight stayed around that
mark. But in 2013, I was able to put some
on and I got up to 90kg-91kg or
thereabouts and my weight would bounce
between 88kg-91kg. I like to be really lean
at that weight so I don’t take creatine or
anything like that and I tend not to eat too
much protein – or that is, I tend not to eat
extra protein. It’s a bit of a balancing act at
halfback...I don’t want to be bulky and
slow but I do want to be more powerful
and stronger.
NZRW: You say you lived with your aunt
when you first left school. But what
about now? Are you responsible for
buying and cooking your own meals?
TKB: I have lived by myself since 2012 and
I have got really into cooking. Every now
and again I have to ring my mum for
advice. Actually the other day I had to do
that when I was making a white sauce. I
just couldn’t remember a few things and
it’s really great to be able to check
technical stuff with her or ask advice. I’m
usually looking for guidance on basic
things like how long something should be
cooked for. I can remember how things
should be cooked mostly – but not the finer
details. I rang my auntie the other day for
a couscous recipe so it is good having so
much food knowledge in the family.
NZRW: How would you rate yourself in
the kitchen? And what sorts of foods do
you tend to eat?
TKB: I stick to the basics. I wouldn’t say
I’m a good cook – I just like to keep things
real simple. I eat a lot of fish and a lot of
salmon and if I feel like it, I’ll eat beef.
NZRW: If we were to invite ourselves
round to your place and say impress us
with your cooking – what would be your
signature – go-to dish?
TKB: Probably salmon risotto with
chocolate mousse to follow. I’m pretty
comfortable with stir fries, too.
NZRW: You spend a lot of time away
from home with both the Chiefs and the
All Blacks. Does that make it easier or
harder to eat well and keep your body
composition in the right ratios?
TKB: We get a lot of advice and educated
on what to eat and what not to eat, but
then you are left to your own devices.
When you are with the All Blacks, the food
is always really good so you probably eat a
bit more than you normally would. I do love my food and when it
is lovely, it’s hard not to eat more but I guess we are also working
pretty hard when we are with the All Blacks, too.
NZRW: You suered a major knee injury playing for the All
Blacks last October in South Africa. Having to be less active
and work through a rehabilitation process – has that had any
major impact on your diet?
TKB: I have tried to eat as healthily as I can and stop eating heaps
of carbs. My rehabilitation has gone really well and my skinfold
measurements are really good. When I damaged my knee I said
to myself I wanted to get back to try to play at the World Cup and
that I will do everything I possibly can to make that happen. But
you have still got to have a good balance. Everything has to be in
moderation and you have to have a couple of treats otherwise life
will be stink. You have got to be happy and I love chocolate so I’ll
have some every now and again.
NZRW: How has your rehab progressed and how far away are
you from playing again?
TKB: I have been really pleased with everything to be honest and
when I last saw my surgeon he reckoned I was maybe a month
ahead of where he thought I’d be.
[ food of champions ]
