Thursday’s lunch menu at the Holden Centre didn’t follow the norm.

There were no Gatorade bottles to be seen as the Collingwood players were treated to barramundi, crocodile and buffalo among a smorgasbord of Indigenous food.

The lunch menu was the brainchild of Daniel Wells and his former North Melbourne teammate Daniel Motlop, who has developed a passion for cooking since retiring from league football.



“Being in the game for a long time, you see opportunities like this come up,” Wells told Triple M’s Hot Breakfast.

“I met with Travis Varcoe and we put our heads together to get someone in to showcase Indigenous culture.

“Footy is massive for us on the weekend, and that’s the main show, but I thought I’d bring food into it as well, and who better to do so than one of my good mates Daniel Motlop who is doing well with a new company to give it a bit of a pump up and get exposure.

“I reckon it will be fantastic.”

The menu’s headline acts included barramundi cooked in paperbark with lemon myrtle butter as well as crocodile and buffalo.

Listen to the full conversation below as Wells and Motlop join Eddie McGuire, Mick Molloy and Luke Darcy on Triple M’s Hot Breakfast.