Back in Jindy-town

After a week in Jindy, I feel like I've settled back into our southern winter routine nicely. Training for 3-4 hours on snow in the mornings, gym or cycling in the afternoons, 6 days a week. It's physically intensive, but rewarding at the same time.

I am living at Sport and Rec in Jindy, with athletes from ski cross, moguls, snowboard, alpine and the Paralympic team. 

This week we started with basic drills on snow. A first for me was skiing in boots without cuffs (boot liners in the bottom shell only). An interesting drill, and a real leg burner, but great for balance and feel on the snow.

When we're not up on the hill or in the gym, we've been occupying ourselves with Masterchef inspired cookups. On the menu last night was handmade ravioli with 5 different fillings; egg yolk, pumpkin and ricotta, mushroom, three-cheese, and for dessert, nutella.

(Team effort with the pasta making)

 

(Hand-made fresh ravioli with pumpkin and ricotta, and a burnt butter and sage sauce)

 (Perisher)

 (Headed towards the pot of gold)

 (After-training snack; scones and tea)