It has been revealed that crumbed, fried chicken with a plum dipping sauce, which is a legend in its own lunchtime in Australian Test cricket circles, is the most requested dish by them in the players' dining room at the Adelaide Oval.
Former Test cricket captain Steve Waugh started the craze, insisting the chef put it on the players' buffet as often as possible. When Waugh announced his retirement in 2003, the then-chef, Maurice Maffei, announced the retirement of plum chicken in sympathy.
According to Good Food, brought back by popular demand, plum chicken is now a permanent fixture on menu rotation.
Executive chef of the SACA's (South Australian Cricket Association) Adelaide Oval Function Centre, Hamish Robertson, said that everyone loves the dish for some reason.
Robertson also said that nutritionists allow them to serve it once a week to the players but they usually sneak it into the dining room twice a week.