By Leigh O’Connor.
Teahupo’o in Tahiti is a wave like no other – a thick barrel that partially breaks below sea level – what better place to decide the Olympic surfing champion than here?
Tomorrow, our four Aussies surfers will take to the water at this treacherous break where the wave rises up at immense speed from the depths of the ocean and surges over a shallow coral reef, creating a large, hollow barrel with an intense curve.
Photo credit: Ben Thouard.
Let’s hang ten with our surfing team as we anticipate the action…plus we have three seafood recipes from a surfing cook and two Chefs to put you in the mood for an island holiday:
Two-time World Champion, Tyler Wright, Molly Picklum, Jack Robinson and Ethan Ewing are all making their Olympic debuts in Paris – well, Tahiti actually!
The quartet secured qualification for the Games by finishing in the World Surf League (WSL) top five end-of-season rankings in 2023 and confirmed their spots by competing at the 2024 World Surfing Games in Puerto Rico.
The lineup of Olympic competitors features 48 of the best surfers in the world, including Aussie Molly, along with Team USA’s John John Florence and Brazil’s Gabriel Medina.
Molly has been on a meteoric rise after reaching the top of the world rankings, winning a maiden WSL title at Hawaii’s Sunset Beach in February 2023. Born in Gosford on the Central Coast of NSW, she has been splashing around the ocean since was three starting out on a foamie for beginners.
With Ash Barty considered one of her mentors, Molly won’t be lacking any motivation tomorrow and with these three recipes in the bank, neither will she lack fuel for the big competition.
Big wave surfer, Kerby Brown is no stranger to the action on a mission to catch the biggest barrels around the globe – after a huge day out in the ocean, he comes home to a satisfying meal such as whole fish with cherry tomatoes, broccolini and tartar sauce.
"This is an absolute flavour bomb dish – perfect to share at night while dining alfresco,” Kerby says.
Also a lover of catching the odd tube or two, Chef Peter Kuruvita delights in serving the freshest seafood as seen in this delicious recipe for grilled WA lobster with sauce crème and micro herb salad.
"The best part is the shells, while the time it takes to get the meat out is a great ritual – the better you get at it, the more for you!” he explains.
Finally, Matt Golinski can be found out on the water whether surfing or paddling whenever he gets a chance…with a busy wife and two young daughters he is always on the lookout for easy, fulfilling meals to suit the family, try his recipe for spaghettini with kingfish for an easy weeknight dinner.
Get ready to rip and enjoy the surfing action!
