Nadia's Farm Kitchen | Nadia Lim

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 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!

These days, my hands are just as often in the soil as they are in the mixing bowl. I live and work on Royalburn Station - our high-country farm on the Crown Range in Central Otago - with my husband Carlos and our three wild and wonderful boys. Royalburn is where we grow hundreds of tonnes of regenerative grains and seeds, produce pasture-raised eggs from our roaming flocks, harvest honey and market-garden vegetables, and raise what we genuinely believe is the world's very best lamb - high-welfare, grass-fed and full of flavour that reflects the rugged land it comes from. Before farm life took over, I studied nutrition and dietetics at Otago University and worked as a clinical dietitian. That grounding in the science of food - how it fuels, heals and connects us - has shaped everything I've done since. In 2013, I co-founded My Food Bag, a meal-kit company that's helped thousands of Kiwi families put fresher, healthier dinners on the table - built on the same philosophy I live (and eat) by: keep it simple, keep it seasonal, keep it healthy, and make it taste truly delicious. More recently, filming Nadia's Farm has given me the chance to show what real food production looks like - unfiltered, honest and from the ground up. From lambing paddocks to shearing sheds, it's been a window into what it means to grow food with care and purpose. That ethos also drives our Royalburn Farm Shop and McKibbon's of Royalburn - our farm-to-shop stores in Arrowtown and Queenstown. These aren't just shops; they're extensions of the farm. I'm incredibly proud of what we're building - places where people can access food they feel genuinely good about feeding their families. Grown locally. Raised the right way. Made with pride. Along the way I've filmed TV shows including New Zealand with Nadia Lim, Nadia's Comfort Kitchen, Nadia's Farm, and soon-to-launch Nadia's Farm Kitchen - all celebrating real food and real life. I've also written a range of bestselling cookbooks packed with recipes for busy lives, from quick weeknight dinners to wholesome baking and hearty family favourites (you can explore them here). Anyway, enough about me....you're probably hungry....why don't you click here for some delicious recipes, become my buddy on Facebook and Instagram, and together lets make some good food! Happy cooking and eating!