Scotch eggs like these were served at Optus Stadium to Tottenham and West Ham supporters.
Pic: Larry D. Moore, Wikimedia Commons 

Football fever hit Australia as Premier League giants Tottenham and West Ham made their pre-season trips Down Under. While the matches brought thrilling on-field action, it was the culinary delights at Optus Stadium, Perth, that stole the show.

English-born retail sous chef Michelle Rose curated a mouth-watering menu inspired by traditional British pub grub. Fans were treated to delectable dishes such as The Duke of Wellington, featuring roast beef in green peppercorn and mushroom gravy stuffed into slider-sized Yorkshire puddings. 

The footy-shaped scotch eggs, encased in pork sausage meat and breadcrumbs, were a crowd favourite.

The British invasion of Optus Stadium showcased fair dinkum British pub grub at its finest. From the crunchy roast potatoes to the special barbecue sauce and brown sauce accompaniments, each dish was made with love and attention. The scotch eggs, a childhood favourite of Chef Michelle, were a labour of love, perfectly combining flavours and textures.

As the final whistle blew, the memories of the matches may fade, but the taste of The Duke of Wellington and the satisfying scotch eggs will linger on the taste buds of fans. The combination of great football and quirky British grub made this pre-season tour an unforgettable experience for Aussie fans.