NINE new St Kilda players took part in what is becoming the club’s traditional induction camp in Phillip Island last weekend.

The Saints recruits joined new player welfare manager Tony Brown and members of the coaching staff for the club’s second elite performance camp to Phillip Island where they once again stayed with hosts John and Robyn Dixon.

It was the second year the club has held the induction camp at the Dixon residence, with the chief aim being for the players and coaches to get to know each other away from the day to day routine at Linen House Centre.

Players were divided into three teams where they had to compete in a number of tasks with the winner being awarded the Dixon Cup in honour of their hosts.

The three teams were as follows:

• The Legends - Brodie Murdoch, Lewis Pierce and Tom Hickey.
• The Warriors – Tom Lee, Josh Saunders, Spencer White.
• The Cutlets – Trent Dennis-Lane, Nathan Wright, Dylan Roberton.

Among the tasks the teams competed in were Go-Karting and a Masterchef competition, where Trent Dennis-Lane excelled for The Cutlets.

“Trent was easily the best cook out of the lot of them,” Player Academy Development Coach Jaymie Graham told saints.com.au.

“But the Warriors were at the other end of the spectrum. They cooked for Paul Hudson and Tony Brown who both did their best Matt Preston impersonations with some harsh but fair criticism.”

Each team had been given $200 to purchase ingredients, with some detailed judging on each course.

Another highlight of the Masterchef cook-off were Tom Hickey’s lamb haloumi skewers which were-well received.

Not surprisingly the players were more suited to outdoor activities than indoor, with all relishing the surfing and go-karting.

Those with coastal backgrounds such as Hickey, Tom Lee and Josh Saunders had plenty of experience with a board while Brodie Murdoch, Lewis Pearce and Nathan Wright tried hard without it coming naturally.

Spencer White won the go-karting competition, with Dennis-Lane stiff to finish second.

The competitive juices were flowing for much of the weekend trip but the main benefit came during the down time where the new Saints got to know each other and their coaches in a relaxed environment.

“It was good to see the boys come out of their shells a bit and open up,” Graham said.

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