Organised by seasons, this is a must-have collection of recipes that will become favourite staples in every household. Covering breakfasts, lunches, nibbles, starters, main meals and desserts there's inspiration for everyone; and Nadia's half Kiwi/half Malaysian heritage means that her food style is modern Kiwi with Asian and Mediterranean influences. A few examples are: Mint and Caper Lamb, Roast Tomato, Asparagus, Feta and Butterbeans; Lime Coconut Bombes with Raspberry Sauce; Pear, Date, Rocket, Blue Cheese and Walnut Salad; Chocolate Panna Cotta with Plum Sorbet; Potato Top Guinness Pie with Savoy Cabbage, Bacon and Croutons; Cranberry Coconut Cake and much more! Nadia's training as a dietitian and nutritionist is evident throughout the book with the recipes being well thought out and balanced, her excellent tips and header tes and her philosophy of how to eat clearly outlined in the introduction. With great attention to detail, Nadia has delivered a thorough, carefully thought-out cookbook. Her delight in cooking and eating is plain to see and the beautiful photography by Kieran Scott and styling by Tamara West adds up to a stunner of a cookbook!
Nadia Lim, author of Nadia's Kitchen and Nadia Lim's Good Food Cookbook, and winner of Masterchef NZ in 2011, trained as a dietician and nutritionist at the University of Otago. Born in Auckland, she lived in Malaysia for seven years with her family. Growing up in two different cultures helped broaden Nadia's food knowledge and palate greatly. As a teenager she discovered her natural flair for cooking and knew she wanted a career in food. She worked for Auckland District Health Board for a few years, before winning MasterChef, after which she has worked for Regal Salmon and in the kitchen of Simon Gault's restaurant, Euro. Her major project has been the weekly home-delivery meal service My Food Bag, which she set up with 2012 Businesswoman of the Year Cecilia Robinson and prominent business leader Theresa Gattung: Nadia provides nutritious seasonal recipes with all the required quality, free-range ingredients. She writes regularly for the New Zealand Herald's Bite magazine, and for Food Magazine. See more at www.nadia.co.nz.