A group of Brazilians have been meeting to play football every Sunday for 28 years, followed by a post-match feast.

The players – the Centennial Park Canarinhos (Canaries) - are now legendary, so much so that the ground, in Sydney’s Centennial Park*, is now officially known as the “Brazilian Field”. *(Dickens Drive, field number 7)

Also legendary are the after-game parties. Former soccer professional Nelio Borges and keen cook Gelcimar Freire often lend a hand in preparing dishes for lunch – including the regional seafood dish known as moqueca capixaba, the national comfort food – pork and black beans or feijoada - plus, of course, a true Brazilian caipirinha.

The moqueca is a traditional dish from Espirito Santo state in Brazil, where Gelcimar is from.

Black turtle beans are stewed with onion, garlic and bay leaves then the meat added - paprika-laced chourico, dried beef that’s been soaked overnight and various cuts of pork… some of which you have to guess.

Nelio makes caipirinhas – Brazil’s famous cocktail made with lime, sugar, ice and cacaca - a sugar cane spirit.

For the moqueca, Gelsimar rubs a fresh tasting mixture of chilli, coriander and lime onto thick kingfish cutlets and leaves them marinating before cooking them in a traditional clay pot.

The fish is layered, sprinkled with coriander and topped with tomatoes and oil called urucum - olive oil infused with annatto seeds.