PROFILE MATT PHILLIPS
M a t t P h i l l i p s m i g h t c o m e a c ro s s a s a l a i d - b a c k c h a ra c t e r. Ev e n a l i t t l e re c k l e s s . B u t a m e t h o d h a s e m e r g e d b e h i n d t h i s 2 0 - y e a r - o l d Ta s m a n i a n’s m a d n e s s . A n d h e’s s u d d e n l y p o i s e d t o b e c o m e A u s t ra l i a ’s y o u n g e s t w o r l d e n d u ro c h a m p i o n .
DE I L M Y C RE ANDY WIGAN
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iKAPTURE IMAGES, ANDY WIGAN
eaning back in his chair, Fabrizio Azzalin orders another bottle of wine from the passing waitress and resumes his story. Like most Italians, the CH Husqvarna team owner has a dramatic streak. He speaks with a strong accent and flamboyant hands, and he has us buckled over with laughter. It’s the Sunday night of the Enduro World Championship in Portugal – Rounds 7 and 8 of the 14-round series – and the newest addition to Azzalin’s race team, Australia’s Matt Phillips, has just gone 1-1 and consolidated his lead in the EJ-class standings. Along with Aussie enduro stalwarts, Geoff Ballard and Peter “Foodge” Burrell, I’ve joined Phillips and a few of the CH Husky team guys at a restaurant in the local fishing village to celebrate their victory. The table is overflowing with traditional Portuguese dishes – fried sardines, garlic squid and grilled groper – and no one’s bothered with minding their manners too much. Azzalin tops up everyone’s wine glasses and launches into a series of hilarious stories about “the Stefan Merriman years”; about the Australian’s unconventional training techniques and bike set-up, and the other two world titles he should have won with CH Husky a decade ago. It’s clear that Merriman opened the powerhouse EWC team’s eyes to an alternative way of doing things ... and to the riding talent in Oz. Azzalin signed two other Australians – Chris Hollis and now Matt Phillips – in the years since, and I ponder the coincidence that all three have also raced for Geoff Ballard’s Yamaha team. “I think Italians and Australians both understand that there is a time to be serious and a time to have fun,” Azzalin says, referring to the two nationalities’ cultural affinity. “Having riders who know how to enjoy themselves – and win, of course – is very important to me nowadays. Matthew Phillips here ... well, he’s a fun guy,” Azzalin says with a wink at his young charger, who’s busily de-boning an oversized sardine at the other end of the table. Phillips hasn’t said much all night, but he’s hung off every word of the conversation. The 20-year-old has fast become a student of the sport; a sponge for everything EWC. But don’t think that he’s overawed by the occasion. The kid is itching to create some EWC history of his own. The seafood banquet takes us late into the evening, leaving Phillips and I no time for an interview. We decide to catch up the following day at Lisbon Airport instead. What was I thinking? 56
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