FORMER West Coast Eagles player Andrew Embley came to Collie on Saturday as one of the major draw-cards at the Collie Show.
The 2006 Norm Smith Medallist was in town to demonstrate his other passion - cooking.
“I’ve always had a passion for cooking,” he said.
“I come from a big Burmese family and I remember as a kid going to Nanna’s for meals.
“As I got older, I really started to appreciate the quality of the food at those family gatherings.
“Woosha [Former Eagles coach John Worsfold] used to really encourage the players to have a life outside of footy. “For me that was pursuing my passion for cooking.”
After retiring from AFL, Embley stepped up his interest in cooking even taking a share in a restaurant.
“I was part owner with Dean Cox, but it was a very intense role,” Embley said.
“It consumed a lot of time and with a young family, I had to take a step back.”
These days, the cooking is more of a hobby than a profession, but that’s the way Embley prefers it.
It also allows him time to show his skills and tips at local shows.
His recipe for the day was Mediterranean prawns on the barbecue.
“Many people are reluctant to cook seafood on the barbecue as it can dry the food out,” he said.
“Wrapping the prawns in baking paper with some herbs and spices helps keep the moisture in.
“It’s a simple, easy way to cook on the barbecue and the best part is you can alternate ingredients to suit your palette.”
Embley said his three young children were his biggest critics.
“I like to experiment different recipes with them,” he said.
“If it’s no good, they’ll let me know.”
After finishing cooking the prawns, everyone in the audience got to have a sample.
It was a thumbs up from all in attendance.
