Among the first Australians to guarantee his ticket to Rio, David McNeill is deep in preparations for his second chance at an Olympic medal.
The long-distance runner competes in one of the most physically demanding sports.
But for this lifelong vegetarian, the only thing he tires of is answering questions about his eating habits.
"'Where do you get your protein', is probably the most common question and I mean the easy answer is I'll say I eat lots of nuts and seeds and legumes and things like that," he said.
McNeill will represent Australia in the 10,000 metres race at the Rio Olympics in August.
Fuelling his 165 kilometre-a-week training schedule is a favourite pastime for this self-confessed foodie.
"As much as I enjoy good quality food, I wouldn't call myself a food snob, maybe a coffee snob but definitely not a food snob," he said.
He inherited his love of cooking from his mother Jenny McNeill, who said while McNeill learned the basics from her, he can definitely hold his own in the kitchen.
"We share recipes and he's probably a bit more creative than I am in the kitchen but he's also more messier than I am, so I usually have to go round after him cleaning up," she said.
The 29-year-old's recipe repertoire has been taking on a South American flavour as he prepares for his second Olympics.
After qualifying last December with his second national 10,000 metre title, McNeill will have eight months to prepare - a luxury not afforded before his appearance in the London Olympic Games
McNeill was eliminated in the heats of the 5000 metres with injury and a lack of time for mental preparation leading to his downfall.
"I was at the start line and I had Mo Farah at my right and 80,000 people in the crowd and if I'm honest it was a bit overwhelming," he said.
He's doubling his distance and his expectations for Rio.
With his physical fitness on track, he'll also be working on pushing past the wall of doubt that can creep in for endurance athletes.
"Part of the preparation is preparing for that point for where it really starts hurting and going this is where I've got to start working," McNeill said.
"This is where it starts and really focusing on sticking on to the competition and staying in contention."
McNeill's personal best for the 10,000m is 27:45:01. At the London Games, Britain's Mo Farrah won the gold with a time of 27:30.42. McNeill said he needs to at least match that time to be competitive in Rio.
"Rather than a second chance, it is a second opportunity, and hopefully not the last opportunity, but by no means will I not be seizing the chance this time,"he said.
Meanwhile. his parents Peter and Jenny McNeill will be seizing the chance to see Brazil.
"We always said if he goes, we go," Peter said.
The whole family have bought tickets to the 10,000m race, McNeill senior said.
McNeill will be aiming to become the first Australian in 50 years to win an Olympic medal in the event.
What does an Olympic vegetarian eat?
Tempeh-Quinoa Balls
1 cup of dry quinoa (cooked in 2 cups of water)
1 small bunch of spring onions, finely chopped
1 carrot
2 tsp olive oil
1 brick of tempeh, finely chopped/mashed up
1 small bunch of flat-leaf parsley, chopped
1 small bunch of coriander, chopped
1/4 cup of nut butter (almond, peanut, hazelnut)
1/4 cup of tamari/soy sauce
1/4 cup of any nuts/seeds (almonds, hazelnuts, sunflower seeds, chia seeds, etc…), chopped.
White and black sesame seeds
- Grate the carrot, and lightly sauté it in a fry pan with the olive oil to soften - about 2-3 minutes.
- Cook the quinoa according to packet instructions (bringing to a boil, and then simmering for 15 minutes with the lid on should do).
- Chop up your herbs and spring onion.
- Place everything in a bowl (except the sesame seeds), and squish it all together with your hands to ensure you get a burger consistency out of the mix.
- Roll into about 16 medium sized balls (or flatten to patties if you’d like to make burgers), and cover in sesame seeds.
- Bake in a 180°C oven for 30 minutes.
Baba Ghanoush
2 eggplants
1/4 cup tahini
3 tsp smoked paprika
Juice of 1 lemon
3 cloves of garlic
Salt and pepper
1 small bunch of parsley, roughly chopped
- Roast the eggplants whole for 30mins in the oven at 180°C (be sure to pierce the skin beforehand to let steam escape).
- Chop the ends of the eggplants off, and peel the skin off (should come off pretty easily), and place in the food processor with all the other ingredients.
- Process until smooth.
Cabbage, Kale, and Carrot salad
About 2 cups of chopped kale
1/4 purple cabbage, finely chopped
1 carrot, grated
Juice of 1 lemon
2 Tbs olive oil
2 cloves garlic, minced
Salt and pepper
- Combine the chopped kale, cabbage, and grated carrot.
- Combine the dressing ingredients - lemon juice, olive oil, garlic, salt, and pepper.
- Thoroughly toss the salad in the dressing at least 20 minutes ahead of time, to soften the kale and cabbage.
