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Nadia's Kitchen
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.
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 notes 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'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 notes 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!
- GenresCookbooks
256 pages, Paperback
First published April 5, 2012
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15 people want to read
About the author
Nadia Lim
17 books10 followersNadia Lim, winner of Masterchef NZ in 2011, trained as a dietician and nutritionist at the University of Otago.She has a bachelor's degree in Applied Science in Human Nutrition and Post Graduate Diploma in Dietetics.
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.
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.
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Displaying 1 - 2 of 2 reviews
September 18, 2014
Four & a half stars.
Probably the most successful contestant from NZ's version of Masterchef, Nadia draws on both her Malaysian heritage & background as a dietician to create seasonal, healthy & innovative meals.
I've already made two of the dishes (both turned out really well!) & I'm intending to make the Osso Bucco Rosso with Olive Gremolata Mash on the weekend.
Would have been a five star rating but there were just a few too many vanity photos in the book. The photos themselves are good though & I really liked the colour palette used.
Probably the most successful contestant from NZ's version of Masterchef, Nadia draws on both her Malaysian heritage & background as a dietician to create seasonal, healthy & innovative meals.
I've already made two of the dishes (both turned out really well!) & I'm intending to make the Osso Bucco Rosso with Olive Gremolata Mash on the weekend.
Would have been a five star rating but there were just a few too many vanity photos in the book. The photos themselves are good though & I really liked the colour palette used.
July 17, 2015
Ever since the rise of Nadia Lim- through Masterchef fame and her cool Food bags, I've been curious to have a look at her recipe book and give it a spin.
As a working dietician, she has a great philosophy about food and actually knows what she is talking about. This lends to her cooking though I still found it erred on the side of slightly too unhealthy for me. Found most of the recipes a bit intimidating also with the long list of ingredients and often slightly extensive steps to make the product. Having said that, I have handpicked a few to give it a try in the kitchen.
The no knead seed bread was easy considering it was a bread recipe- lots leftover to be frozen too. Gave the sugar web a go but found it quite hard, the photo looks incredible though. The mee goreng looked enticing but maybe another time. The Honey-poached pear filo tarts were delicious, great with Greek yoghurt and fancy- just very time consuming so definitely rare treats. Re-used the poaching syrup again next day as suggested.
A really great idea- having seasonal divisions to break up the book and have to give a big ups for the photography and food styling. Absolutely gorgeous colours and set ups with the full page recipes alongside a full page of food for the eyes.
Overall, a lovely recipe book from a Kiwi (very proud)
As a working dietician, she has a great philosophy about food and actually knows what she is talking about. This lends to her cooking though I still found it erred on the side of slightly too unhealthy for me. Found most of the recipes a bit intimidating also with the long list of ingredients and often slightly extensive steps to make the product. Having said that, I have handpicked a few to give it a try in the kitchen.
The no knead seed bread was easy considering it was a bread recipe- lots leftover to be frozen too. Gave the sugar web a go but found it quite hard, the photo looks incredible though. The mee goreng looked enticing but maybe another time. The Honey-poached pear filo tarts were delicious, great with Greek yoghurt and fancy- just very time consuming so definitely rare treats. Re-used the poaching syrup again next day as suggested.
A really great idea- having seasonal divisions to break up the book and have to give a big ups for the photography and food styling. Absolutely gorgeous colours and set ups with the full page recipes alongside a full page of food for the eyes.
Overall, a lovely recipe book from a Kiwi (very proud)
Displaying 1 - 2 of 2 reviews