The heat on the track at Symmons Plains was only equalled by the heat in the behind-the-scenes kitchen of Dom Butera and Dan Mackay.
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The two have spent their time during Race Tasmania cooking up a speedy storm for hundreds of racers and crew members.
"On Monday, we were looking at about 100 [people] for breakfast, 160 for lunch and another 100 for dinner," Butera said.
While the pair cook for Team Garry Rogers Motorsport across Australia, they also cooked for other teams as well.
"Anyone in the paddock has the option to join us and use two people to cook for them," Mackay joked.
Butera said the had been up at 5am each morning to get cooking, sourcing local suppliers.
"Early mornings and late nights - that's how we do it," Butera said.
"We've been doing this sort of thing for 20 years so we're used to it by now."
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Gourmet pulled pork wraps, roast lamb and ham and cheese croissants were among the items on the menu.
Unlike previous years where a buffet would be held, meals needed to be prepared individually due to restrictions.
"Everything needs to be individually portioned ... and individually wrapped - it takes longer and it costs more," Butera said.
The gig meant the chefs got to know racers in a unique way in terms of their dietary requirements.
"GRM drivers are actually pretty good in comparison to some other teams' drivers," Butera said.
"On race day, they don't want pasta, they don't want to carb-up.
"We get pretty used to it - they're usually pretty good and give us a heads-up on what they want."
Race Tasmania has hosted four national race categories at Symmons since Sunday.
It will finish up its Northern leg on January 26 before heading south to Baskerville this weekend.