Being in Australia, the race start coincides with dinner time here, so for several years its been a tradition to cook up a large 'Tariflette' (baked Potatoes, Onion, Bacon, Cheese & Cream) that will be washed down with a Pinot Noir from the Loire Valley.
Croissants and fresh orange juice fro breakfast tomorrow, a quiche lorraine for lunch, then the leftover Tartiflette for dinner as the race race comes to an end.
My wife thinks I'm mad
.