Three Peaks is one of those rides that sits in the back of your mind for years. Big distance. Big elevation. No shortcuts. This is a look inside the day, how it unfolded, what it took to get through it, and what stuck long after the finish line.

The Ride: Three Peaks

What drew you to the Three Peaks challenge in the first place?

It’s something that’s been on my radar for a really long time. With the time restrictions of my work and being a father, it’s never been something I could take on without jumping through a million hoops. But knowing I’m edging closer to 40, I wanted to tick it off while I’ve still got some fitness and give it a proper crack.

Going into it, how were you feeling about the distance and what the day would involve?

The distance and elevation were definitely daunting, but not impossible. I’ve done rides close to that magnitude, just never to that exact level. I had a lot of experienced people around me offering advice and sharing their approach, so I felt optimistic, but I also knew it wasn’t going to be easy.

What was going through your head on the start line that morning?

I was pretty zen. I’d already accepted it probably wasn’t going to be a fast one given how little time I’d had to properly prepare. But I knew my base fitness would get me around, so I was just looking forward to taking it at my own pace and spending time with mates.

When did the ride start to really bite?

The false flat on Mount Hotham. Up until then I was in good spirits and the legs felt strong, but I started getting some back pain through that middle section, and it only got worse on the final climb to the summit. The conditions didn’t help either. By the time I got to Dinner Plain I was pretty cooked.

What kept you moving through the tougher moments?

I’m stubborn to a fault, so that definitely helps. Breaking the ride into smaller chunks made a big difference mentally. A bit of stretching here and there, smashing Natural Confectionery Company snakes out of my back pocket, and having good people around me for a bit of chat. It all adds up. And once you know the finish line is getting closer, that pulls you through.

Finishing in under 10 hours is massive, how did that feel?

That became the target about 2 weeks out. Initially I was hoping for sub 9, but with the lack of prep I had to be realistic. Crossing the line felt like mission accomplished. I was proud of it, especially doing it a bit underdone, but if anything it’s lit a bit of a fire to come back and chase that sub 9.

How did you approach what to wear, and what did you learn about layering?

I don’t have a heap of experience in alpine conditions, but I kept it pretty conservative. Shell jacket, base layer, jersey, arm warmers for the descents, and that worked well. It never got hot enough to regret the base layer, and everything else could come off and go in the back pocket. The only real miss was not putting the shell on earlier for the Hotham descent, and maybe going for a light glove for the early start.

The Day Out There

What ended up being the hardest part, legs, lungs, or head?

Definitely the legs. I had a couple of moments where cramping started to creep in, but it passed pretty quickly. The lungs were actually in good shape. I’ve been squeezing in a bit of running which helped. Mentally, I was always going to be okay. I’m pretty determined when it comes to seeing things through.

How did you approach fueling during the ride, and what actually worked for you?

It was something a lot of people had opinions on, and I did organise a few things to collect along the way that never got touched. But in reality, with the exception of one bar and a couple of electrolyte tabs, I pretty much got through the whole ride on a single packet of Natural Confectionery Company snakes.

They’re my go to when I’m on the brink. Basically straight glucose, easy to get down, and they taste good. But after about six hours, the sugar fatigue really started to hit. I was craving something savoury pretty badly, but at that point I was just forcing them down knowing they’d get me through to the end.

Did anything unexpected happen along the way?

The biggest surprise was how hard I bonked on the descent off hotham. I’ve had off days before, but the timing of it and the scale of the ride made it hit harder than expected. Aside from that, everything went pretty much to plan.

What was the lowest point of the day?

Being at Dinner Plain and trying to figure out how far off a second wind was. There were a few points around there where I would have loved to sit down and reset, but I know from experience that doing that just puts me deeper in the hole. I’m pretty prone to café legs these days, so it was about pushing through and keeping momentum.

And what’s the moment that’s stuck with you most since?

There were a few. The descent off Tawonga was unreal. I was absolutely flying and just having the best time on open roads.

Crossing the finish line alongside my good mate Woz was pretty special. But one moment that really stuck was after finding a bit extra in the legs on the back of Falls, riding away slightly, and settlig into a rythm on my own, only to be caught by Woz with 20 or so km to go. we then rode the rest of the way in together, somethng i later out find not many people get to enjoy.

Tarts Anon

How did Tarts Anon Melbourne begin, what was the starting point?

It started during lockdown. My partner and I were making tarts out of our apartment kitchen and selling them to people in our building. Things picked up pretty quickly when a few local personalities got their hands on them and shared them online.

From there, it snowballed, selling out in minutes and eventually turning into something real. We opened our first store in Cremorne about four years ago, then Collingwood not long after.

How would you describe what you’re building?

It’s evolving. The philosophy is similar, but the shape is changing to reflect where things are at, economically, culturally, and what customers actually want.

I love all forms of pastry, from seasonal bakery through to refined restaurant work. But ultimately, we just want to make really tasty food that people genuinely want to eat.

We’re becoming less focused on being a special occasion venue and more interested in being part of people’s day to day. I think those big occasion moments are becoming less frequent, so it’s about creating something that fits more naturally into people’s lives.

There’s less interest in reinventing the wheel, and more in making things that are enjoyable to create and enjoyable to eat.

How did Tarts Anon find its way into the Pedla store?

It came through a recommendation from Kate Reid from Lune Croissanterie, who I’d worked for previously. Justin was looking for someone to take over the space at the front of the Pedla store, and we ended up meeting.

We realised pretty quickly we had a lot of mutual connections, but more importantly a shared love of cycling. It felt like a natural fit. There was a bit of overlap in what we were about, and it just made sense.

Easter at Tarts Anon

With Easter coming up, what’s happening at the bakery over the long weekend?

This long weekend we’ve got a couple of really fun pastries on. There’s an Easter egg tart and a hot cross bun tart, both pretty much do what they say on the tin.

They’re playful riffs on the classics we all know this time of year. There’s a bit of elevation in how they’re executed, but the flavours and textures are still really familiar.

The hot cross bun tart leans slightly into that Easter cake territory. It’s got a bit of cake, mousse, caramel, cream, all the things people love to eat, just brought together in a way that still feels on theme.

The Easter egg tart brings in mango and macadamia, set into a chocolate egg with a crunchy nest element, all sitting in a crisp tart shell. It’s a bit more playful, but still grounded in flavour.

It’s always the busiest time of year for us. It kind of feels like opening weekend for pastry season, so we’re hoping to see plenty of people through the doors.

If someone’s never tried Tarts Anon before, what would you point them towards first?

I’d usually steer people towards the classics range. It’s a small selection, three or four tarts that are almost always on the menu.

At the moment that’s the chocolate, lemon, and pecan tarts. They’re what we’re known for and what the business has been built on, and over time they’ve been refined to really represent what we do.

Beyond that, the rest of the counter is where things get a bit more interesting. Seasonal specials, more complex tarts, a few laminated pastries like croissants, and usually a cookie as well.

The classics are the best place to start, but if you’re into something a bit more indulgent or a bit left of centre, the specials are where you’ll find that.