The Col Pearse specials menu at Lockington Hotel was put to the test by the namesake himself when the two-time Paralympic medallist and Bamawm Extension legend dropped in on Friday, November 15.

Sparked by a conversation a few weeks earlier, Lockington Hotel head chef Simon Poynting got to work on developing a specials menu inspired by some of Col’s favourites.

Poynting was only too willing to dedicate a few dishes to the local champion, who he said had made a lasting impression on him, and not just from his medal collection.

“He’s an amazing guy, gives up his time up to anyone that wants to talk to him,” he said.

“The cogs starting clicking — how cool would a specials board be around a Paralympian and what gets him going?”

Pearse jumped on board, happy to support his local and bring something unique to Locky.

“I immediately said yes,” he said.

“It’s a great idea. Not many people in Australia do that for local heroes, so for Simon to be able to do that, I went, ‘amazing’.

“The Locky pub is my favourite place in the world.”

The pair cooked up three dishes to run on the specials menu.

A pre-race favourite, spaghetti bolognese is one that his mum, Teena, often served up before big swim meets.

“The spaghetti has good carbs and the protein is there too,” she said.

“It’s the perfect pre-race meal ... also one of the first meals kids learn to cook themselves.

“Col’s been making it himself for years.”

Poynting put his road-trip worthy signature spin on the dish, opting for a 30-hour braised beef cheek ragu with spaghetti. And, of course, a side of garlic bread.

After all that swimming, Pearse is a big fan of wings — not the spicy kind, though.

The duo decided on buffalo wings with a blue cheese dipping sauce, which have gone gangbusters since the menu started on Wednesday, November 13.

“They’ve sold amazing this week,” Poynting said.

“They have been bonkers. I can’t believe how many chicken wings we have gone through.”

Tacos make for a trifecta, with Poynting elevating Pearse’s guilty pleasure, creating a slow-cooked beef barbacoa brisket, pico de gallo, sour cream and guacamole — hold the coriander — soft-shell taco, served up with curly fries.

“It’s amazing how well the menu’s done this week,” Poynting said.

“The last couple of nights, I’ve thought I was in a taco truck, selling buffalo wings on the side ... it’s good, that’s what you want!”

During his two months off, Pearse has spent time around the region, catching up with family and friends before heading back to Melbourne.

He has even tried his hand with the Bamawm-Lockington United Cricket Club, in two innings at the top of the order, scoring 46 and 36 runs respectively.

“That’s fun, I get to play with my old man and everyone in the area,” Pearse said.

“I love swimming, but at times it can be incredibly hard training over 40 hours a week.

“It’s good to have a bit of time off and spend time with my family on the farm and at the Lockington Hotel, but also there needs to be that balance of keeping fit and getting ready for the next year to come.”

Locals turned out to the pub on Friday night for a meet-and-greet with Pearse, with some surprised visitors to town rubbing shoulders and even feeling the 525g of Paralympic glory around their necks.

Pearse was as delighted as ever to meet his many fans, from those who have watched his journey from the beginning or the new fans who recognise him as the Woolworths ad superstar.

“Every time I come to Lockington pub, everyone still treats me like the little ginger boy who grew up in Lockington, not the Paralympic silver medallist,” he said.

“I love to do talks around the area to all the little kids. When I was their age, we didn’t get many athletes or celebrities come down.

“Never in my life did I think I’d have the impact that I do today, considering I grew up in this area with a disability.

“It’s really phenomenal, especially for my mum, dad and the rest of the family knowing that everything they’ve done for me is paying off because I’m inspiring everyone around the area.

“It doesn’t feel right, but it’s very special.”

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Wednesday, 16th July 2025

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