Taupau fit as ever and wanting to play on

Troy Whittaker | February 25, 2022

He’s just turned 32, but Martin Taupau feels in peak condition and wants to extend his NRL career with Manly.

And while the off-contract prop is keeping his options open, he says suitors are yet to come knocking.

Having played 26 matches as the Sea Eagles made last year’s preliminary final – the most appearances in any of his 12 seasons – Taupau believes he’s still got a lot to offer.

“Most of you guys working in media would know more than I do,” Taupau told AAP in reference to speculation about him being on the outer.

“My focus is Manly at the moment but if there’s anything that will come up it’d be great for you to let me know.

“In the world of rugby league, it’s a result-driven organisation and you’ve got to produce those results on the field. I’ll go out there and do my very best week in, week out … The universe will do its thing.”

Asked if his preference is to remain with the Sea Eagles, who he joined in 2016, Taupau said: “Of course it is”.

“But you’re not going to say no to any other opportunities out there,” he added.

For more than a year, Taupau has stuck to the carnivore diet of meat, salt and water. 

It might be the secret behind his durability and vigour after 201 first-grade matches.

As well as fuelling his performance, Taupau claims it helps ward off “brain fog”.

“That’s all backed by going through medical channels and seeking the right people for advice,” he said.

“I’ve been in the game for over 12 years: it’s the best I’ve felt physically and mentally.”

Committed to his nutrition, Taupau forgoes club-provided meals after matches in favour of home-cooked feeds.

“It’s sort of funny, we get off the field and have a post-game chat and then I bring out my lunchbox and you’ve got two pieces of steak in there,” he said.

“There’s no knife and fork, it’s straight hands on. The boys giggle a little bit but they’re used to it now.

“I’m a big griller. We just bought a new barbecue which is where we do most of our cooking now, my wife and I.

“Our kitchen is just display, we rarely use it. Most of our cooking is outside.”