We visit Sydney's Allianz Stadium where snacking is almost as important as the games themselves. With Merivale at the helm of dining operations you can enjoy everything from decadent wagyu steak to a chunky Sonoma beef pie - and just about everything in between.
For centuries, sporting events have been accompanied by food for spectators, ranging from ancient feasts in Greece and Rome to more recent innovations in the West.
In the 19th century, basic stadium snacks like peanuts and popcorn emerged in the United States. The hotdog, a staple of stadium cuisine, made its debut at a baseball game in New York City in 1893.
Diversity in Stadium Food
Stadium food varies widely across the globe, from Bovril in British football to poutine in Canada, kofte sandwiches in Istanbul, sausages in Europe and Latin America, and biltong in South Africa. Sunflower seeds are a popular choice in many countries.
Modern Stadium Dining
Modern stadiums have diversified their menus, offering a range of cuisines and dishes, reflecting the changing food landscape. Notable examples include Qatar's Al Bayt Stadium offering Qatari delicacies and Denmark's Geranium, a fine-dining restaurant located within a sports venue.
Australian Stadium Dining
Australia has joined the trend of connecting restaurants with major sporting venues. Chefs like Guy Grossi and Alejandro Saravia have partnered with venues like the MCG, offering high-quality dishes to spectators.
Culinary Ambassadors
Culinary ambassadors like Matt Moran in Sydney's CommBank Stadium and Accor Stadium focus on serving fresh, high-quality food at sporting events. Slow-cooked lamb shoulder and roast chicken are some of the crowd-pleasers.
Asian Flavors
Asian flavors have also made their way into stadium dining, with offerings like short-rib and cumin-braised lamb at Marvel Stadium in Melbourne, catering to large crowds efficiently.
Pie and Burger
Signature stadium dishes like the SCG pie and smash-patty burgers have been developed with an emphasis on ease of consumption. The SCG pie prioritizes structural integrity and simplicity, featuring braised beef seasoned with black pepper. The burger, inspired by a research trip to the Superbowl, includes dry-aged beef and caramelized onions.
Despite the trend of upscale dining in stadiums, chefs like Mike Eggert emphasize value and simplicity, focusing on delivering a good beef pie with a classic flavor that complements a beer.