Executive chef Catalina Rose Bay, Sydney, Mark Axisa, 35, shares his day on a plate.
Mark Axisa, Executive Chef of Catalina.
6.40am Three slices of toast with Vegemite, and a bowl of cereal with raspberries.
8.45am After dropping my daughter at school I head to Catalina, where I spend the morning preparing for the lunchtime rush, checking emails and ordering fresh produce for a private function.
11am I eat before lunch service commences. Today is a smoked pulled-pork burrito with tomato salsa, guacamole, cheese, beans and a side salad consisting of cos lettuce, tomato and cucumber.
4pm After making more than 450 dishes over a four-hour period, I snack on a banana.
7.15pm With the dinner service prep finished, I arrive home and start cooking dinner for myself. Tonight I am testing out a new product from our meat supplier, so I enjoy a piece of Australian wagyu rump with a cold beer.
Dr Joanna McMillan says:
Top marks for … Your lunch. It was the most balanced meal of the day, with slow-release carbs from the tortilla and the beans, good fats from the avocado (in the guacamole), protein from the pork and a good portion of vegies.
If you keep eating like this you'll … Increase your risk of low-grade inflammation in the body. An Australian study found that there were significantly higher levels of inflammatory markers in the blood after eating wagyu compared to lean game meat (kangaroo).
Why don't you try … Eating more foods with anti-inflammatory effects. This includes foods high in polyphenols such as broccoli, leafy greens, berries, apples, nuts, extra virgin olive oil, tea, coffee, cocoa and spices, and those rich in omega-3 fats such as seafood (especially oily fish), flax seeds, chia seeds and walnuts.
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