To kick off my new regular Monday post where I’ll be interviewing a range of different people that are sure to motivate and inspire you all, I’m very excited to have Olympic swimmer, Eamon Sullivan, here for you today!
Eamon has competed in 3 Olympics, won 5 Olympic medals, broken 5 world record (50 & 100 free), has twice been World Champion, 4 times Commonwealth games Gold Medalist, Celebrity Masterchef winner and is Co-owner of my favourite cafe in Perth, Louis Baxter! I started going to his very funky cafe 6 months ago and frequent it often as the coffee & food are so damn good and the staff are really friendly! Their Spanish Eggs and Quinoa Porridge are two brekky faves of mine…delish! Eamon will be opening up his new restaurant “Bib & Tucker” late March at Leighton Beach.
A Snapshot In The Life Of…
Tell us three things about yourself
- I am very competitive
- I have 2 little boys Baxter and Duke (French Bulldogs)
- I have a big passion for food
What’s been the biggest health challenge you’ve overcome and what
did you learn from this experience?
I had to pull out of the 2009 World Championships with an unknown
virus. I had to learn the balance between over-training and eating
enough food to sustain my training load. That plus 5 hip surgeries and
a current shoulder surgery I am recovering from. The biggest thing I
have learned, is how to overcome obstacles. You always have two
choices…you can either let it get you down and submit, or you can find
a way around the obstacle and focus on the things you can do.
What’s your top tip for getting your day off to a great start?
Exercise. I find getting up and getting in to a routine makes your
mind a lot clearer. It puts you in a good mood for the day ahead.
Your brekky usually consist of…
4 scrambled eggs with 1 piece of wholegrain toast.
Which foods do you eat to nourish your body and give you vitality?
I always have 50g of macadamia nuts to get in my daily dose of good
fats. I also have a multi vitamin, magnesium, amino acids and high
strength fish oil.
Why is fitness an important part of your life?
Because for years it has been my job. But now I realise it has taught
me a lot about motivation, goal setting, time management and self-
discipline. Things that now have transitioned to the work I am doing
outside the pool.
What is your current exercise routine?
I am still recovering from a shoulder surgery, so can only use my
- 4 x Weight sessions (plus shoulder rehab)
- 4 x 1 hour watt bike sessions (like spin class but more specific)
- 2 x 2 hour Cycles down the coast on a road bike
Describe what motivated you to choose your current business or
I fell in love with food. I find it very therapeutic to be able to spend
a few hours cooking something I feel like eating. I have also ended up
getting addicted to the satisfaction of watching people enjoy things I
What business or career challenge have you overcome and what one
piece of advice would you like to pass on to others?
The customer is always right! You can’t sell people things that they
don’t want, you have to listen to the customer and figure out the
type of product that you know they want.
Maintaining good relationships with your colleagues, suppliers and
customers is important.
Your favourite book or movie of all time is…
The Shawshank Redemption
And lastly, do you have a recipe you’d like to share with us?
Macadamia and Herb Crusted Lamb Rack:
– 600g French trimmed lamb racks
– 1/2 bunch mint
– 1/2 cup macadamias
– 1/2 cup breadcrumbs
– zest of 2 lemons
– salt and pepper to taste
– 2 tablespoons Dijon Mustard
Preheat oven to 190c fan forced.
Place mint, macadamias, breadcrumbs, lemon zest and salt and
pepper in a food processor. Blend until moist.
Sear the lamb rack in a frying pan, smother in dijon mustard and coat
with the macadamia herb mix.
Bake in over for 15-20minutes until cooked to your liking.
serve with roast potatoes and green beans.
Here’s an idea! Why not share this post with your friends or leave a comment below