top-nav-left top-nav-right

Article Search


The Jason Richards Column - Getting a slice of pie on and off the track


May 15, 2007, 9.30am. The V8 Supercar Series hits Winton Motor Raceway this weekend for round four and I'll be looking for my own piece of the pie.

My teammate, Greg Murphy and I last week spent two days testing our Tasman Motorsport VE Holden Commodores at Winton and, with 16 “main game” and Fujitsu Series V8 Supercars present, I was able to set the quickest lap time of Day 2.

Winton is the home round for most of the Holden teams, but last year that didn’t count for much. We qualified third, but only finished 12th overall for the weekend while a Queensland-based Ford team won.

Since Pukekohe last month we’ve made a lot of developmental changes to our Commodores which have made a difference and that’s encouraging.

My best time was comparable to Garth Tander’s in the Toll HSV Commodore the previous day, and with three wins in three rounds this year the HSV team is clearly the form team of the moment.

Tasman Motorsport’s NZ V8 representative, dual champ Andy Booth, came over for the test, and was quite good in his first ever drive of a V8 Supercar.

Andy drove Murph’s #51 VE Commodore and was quite smooth, making no mistakes in his 10 laps – his performance enough to impress the bosses.

After the test, it was back home to NZ for me to contest the Christchurch Kart Club’s annual two-hour enduro, which Hamish Cross and I managed to win.

We shared a Rotax RM1 kart and were quickest in qualifying. After starting from pole, we won the race by three laps – the field including more than 20 national karting title holders and one reigning world champion, along with fellow Holden V8 Supercar driver Paul Dumbrell.

The race was hard work, but with the trophy locked away the attention now turns towards Winton.

Before Winton though, I’ll be tucking into a Jason Richards Signature Steak Pie…

The Jason Richards Signature Steak Pie is part of a special offer that includes a choice of starter and desert, and is now on the menu for a limited time at Cobb & Co.

The pie was created with my favourite meal in mind – succulent steak – inside a tasty hot pot pie. Its filling is marinated for a day and a half in NZ’s Speights Old Dark beer before being carefully stewed for three hours by Cobb & Co chefs. It is then served with classic peas and mashed potato lashed with gravy.

And what do you say about your favourite meal other than it’s really, really yummy!

Caption: Jason with the signature limited edition pie at Cobb & Co.

The Jason Richards Column is exclusive to and Auto Trader Magazine.



Auto Trader New Zealand