Let’s talk food. What’s your day on a plate like?
"Good! I make this yummy gourmet porridge, which I bring to set. Fruit, coconut flakes, almonds, water and a little bit of macadamia milk. I just chop everything into it. That carries me through till lunch, then I’ll go to a local cafe and get a salad. We also have afternoon tea on set, where they bring out healthy options – celery and carrot sticks, dips, pitas – and I might snack on a piece of chocolate. Then when I get home, dinner always depends on what the boys feel like. Usually it’s Mexican."
Is that your go-to fare?
"We love our Mexi bowls at home. Brown rice is generally the base, then I put in chilli beans, corn and chicken or beef. Plus guacamole and homemade pico de gallo, which is tomato, red onion, capsicum, lime juice and a couple of little secret ingredients – then I crunch up some corn chips to put on top. There’s so much joy in cooking; I spend a lot of time in my kitchen on the weekend. With two growing boys, it’s a love language – providing food and watching them eat and enjoy it."
Talk us through your fitness approach.
"I used to do high-intensity training with a trainer but I just don’t have that time anymore, so I kick the footy with my boys and run around with them. We love the beach so we’re often swimming and playing in the water. I love going to yoga, too, but I can’t as much as I’d like so I’ve put a yoga mat in my dressing room. It’s just important to keep moving. I don’t exercise necessarily to look a certain way, but to feel a certain way. The more I do, the better and more energised I feel – I get tired at the appropriate times, I want to sleep at the appropriate time... my body starts responding accordingly."
This article originally appeared on Women's Health.