The Food Show
The Food Show makes sampling the best cuisine from New Zealand and overseas easy by gathering the biggest, broadest, and most downright delicious selection of food all in the one place.
An impressive roster of top celebrity chefs take the stage in the Cooking Theatre where even the most practised home cook will learn a thing or two. We have our eye on Nadia Lim cook signature dishes LIVE, so gather top tips and fresh ideas for your kitchen! All demonstrations included in your entry ticket.
The 2018 Food Show Auckland runs from 26-29 July, Thursday-Sunday, 10am-5pm, ASB Showgrounds.
Nadia Lim Demonstrations:
Friday 27 July, 2.45pm – 3.30pm, Sunday 29 July, 2.30pm – 3.15pm
About Nadia
As a budding young cook, (who’s idol was Jamie Oliver), when she was just 12 years old she came up with the idea of ‘Nude Food’, and it has been her mantra ever since. She wasn’t referring to cooking or eating in the nude, in case that’s what you were thinking! Rather, Nude Food signifies fresh, natural, real food, which is free from being dressed up in fancy packages, marketing and additives, a message she conveys to her audiences with her fresh, bright and tasty recipes.
It’s been a big ride for the Otago University qualified dietitian and former MasterChef New Zealand winner over the last few years.
Nadia has seven best-selling cookbooks, is one of the founders of My Food Bag, a genius recipe and meal kit delivery service that has delivered over 50 million meal kits to households across New Zealand and Australia, has her own award winning lifestyle Magazine ‘Nadia’ and is the proud mum of Bodhi!
What sets New Zealand apart – culinary-wise – from the rest of the world?
We have the most incredible fresh product available to us – a lot of which is free for us to fish, hunt and gather…that’s pretty special.
What springs to mind as a classic Kiwi dish? Do you put your own unique twist on this?
Probably barbequed lamb…I like to slow cook lamb leg/shoulder in the bbq with some Middle Eastern spices rubbed on it (served with a yoghurt mint sauce is perfection), otherwise you can’t go wrong with lots of rosemary, lemon and garlic.
What is your favourite wine?
Hard to pick, but I do like bold reds, like syrah
What piece of kitchen equipment can you not live without?
A super sharp knife, a good solid wood chopping board and a heavy cast iron fry pan. If you’ve got those things then you’re ready to cook!
If you could invite anyone to dinner who would they be and why?
My 12-year-old crush Jamie Oliver.
What is your favourite take-away joint?
If we are on a road trip and I had to choose, I’d go Burger Fuel.
Career-wise, if you weren’t cooking what do you think you would be doing?
Guess I’d still be working as a dietitian. Maybe also an ecologist?
What food can you simply not stomach?
Durian…it’s the national fruit of Malaysia. It smells so bad that its banned in hotels and taxis over there, yet some people just love it.
What is the strangest thing you’ve ever eaten?
Potentially silk worms, crispy fried, when I was in Vietnam doing a food tour.
How has the way you cook and your perspective on food evolved/changed since winning MasterChef?
Becoming a mum has changed the way I cook – more kid-friendly food and faster recipes. Pre-MasterChef I had a lot more time up my sleeve!
What do you like to cook your mother on Mother’s Day?
We typically do a nice brunch or packed picnic if the weather is good – Mum loves a good loaf of fresh bread, a delicious selection of dips and cheeses, pickles, chutneys, cold meats, veggie crudites, and then something sweet, like a custard pastry.
Is there anything you would like to see change in the food industry?
Less lab coats creating food products, and more farmers (who genuinely care about the health of their soil and animals) growing real food.
Hero image photo credit: Todd Eyre