nadiaN E W M A G A Z I N E !

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N A D I A L I M M A G A Z I N E

FRESH, FAST & FUN!

Delicious spring recipes to enjoy inside or out

FOOD WELLNESS PEOPLE QUICK & EASY ADVENTURE

DON’T MISS THE LAUNCH ISSUE

ON SALE 17 OCTOBER

ALL GOOD Simple life hacks for a happier you

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Contents

F O OD W E L L-T H Y P E OP L EFA S T & F R E S H

A DV E N T U R E

youtube.com/nadialimchef

nadialim.com facebook.com/nadialimcooks

@nadialimcooks

Hello! I’m so excited to welcome you to NADIA, a special place where I can share what’s inspiring me when it comes to food, family and life.

We live in an age where knowledge is more accessible than ever before. But isn’t it ironic that the more information there is, the unhealthier we’ve become? Our ancestors approached food and life more simply and instinctively, but today many people have become disconnected from their natural instincts – they’ve stopped listening to their bodies and lost that innate sense of what is good for them.

We need to rediscover our inner guide. I stand by my own Nude Food philosophy – eat real food that comes from the ground, sea and sky, and celebrate how incredibly delicious it can be.

NADIA encourages living a ‘well-thy’ life by embracing simple pleasures – good food, family, nature, creativity and connection. Life is good!

11 Good morning, sunshine Get your day off to a great start with a weekend breakfast picnic.

14 When life gives you lemons With citrus fruit ripe for picking, now is the time to experiment with those zingy flavours.

These recipes will delight Kiwis who enjoy cooking for themselves and the ones they love – just like I do! I always aim to make every dish delicious, creative and full of good, honest ingredients that the whole family can sit down and share.

19 Happy feat If you’ve let your health slide over winter, these simple tips from wellness guru Annaliese Jones will help you get back on track. Don’t just spring clean your house, spring clean your body, mind and soul!

I believe it’s important to possess a calm voice in this chaotic world we live in. From connecting with nature to simplifying life, this section will arm you with everyday ways to find balance, think positively, make happiness a habit and just chill out.

37 Chasing the sun Greg Prince (above) takes us on a tour of the avocado orchard he runs on Motiti, the idyllic Bay of Plenty island where he and his wife live.

40 The sweet life We join Dunedin baker Matt Cross for a day of cooking, selling and surfing.

Our country is full of creative and passionate individuals that inspire me. In the pages of this magazine you’ll find profiles of food heroes and artisans, like-minded businesses, entrepreneurs, and people who are just flat-out interesting!

25 Work lunches Save your pennies and impress your colleagues with these delicious and nutritious lunches.

28 Leftover love Make the most of yesterday’s roast chicken with this tasty pot pie.

30 Dip in Homemade pesto and hummus.

I’m looking forward to sharing my knowledge of how to create fresh food, fast. With quick recipes, make-ahead meals, planners, tips and advice, I’m all about simplicity, convenience and savvy shortcuts.

45 Island time Join me on my seven-day adventure in tropical Aitutaki in the Cook Islands. From day trips on the water to cooking for the locals, I share my top 10 highlights to help you plan an island getaway of your own.

Follow me on my travels to some of my favourite places both here in New Zealand and abroad. From weekend roadtrips to holiday escapes, you’ll find plenty of inspiration for your next adventure.

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C OM M U N I T Y

34 Going up! I’ve scoured your Instagram pics and chosen some of my favourite dishes that you’ve recreated from my cookbooks.

35 Bodhi’s corner My little guy has just started on solids, so I’m talking baby-led weaning and the purées he’s pining for.

You guys have a lot to say on social media, so this section is created by YOU! The content is inspired by what you’re asking, doing, talking about and loving online – from kitchen questions and household advice, to your own recipe creations.

COVER IMAGE | STYLING & ART DIRECTION Tanya Wong | PHOTOGRAPHY Todd Eyre.

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UP CLOSE

Foodie familyNadia Lim thrives on simplicity – in her home, family life and Nude Food philosophy

WORDS Fiona Ralph. PHOTOGRAPHY Todd Eyre.

Who is Nadia Lim? You may know her through her recipes or have heard that she’d had a baby boy. Maybe she comes into your house each week through

My Food Bag or her friendly Facebook posts. Since winning MasterChef NZ in 2011, the 30-year-old

chef and dietician has written five best-selling cookbooks, launched My Food Bag and Bargain Box and been a MasterChef NZ and My Kitchen Rules judge.

And now she’s the inspiration behind NADIA magazine, in which, every two months, she will share her cooking, wellness and family philosophies.

As well as being that driven foodie entrepreneur you know, she’s the laidback mother who lets six-month-old Bodhi eat grass. “I reckon he’ll be a foodie,” she laughs.

She’s the chilled-out entertainer who resurrects

leftovers and “speed cooks” with marketing guru husband Carlos Bagrie. And yes, she’s the gutsy cook who quit her day job to dive headfirst into her dream career after winning MasterChef NZ.

She’s a Westie at heart, she says, having grown up in West Auckland. And with a Kiwi mum and Malaysian Chinese dad, Nadia experienced the best of both cultures. She partly credits her culinary obsession to her six-year stint living in Malaysia, from the age of 6 to 12. “Malaysia’s a melting pot of different cultures and the food reflects that,” she explains.

Nadia came top in her food tech class every year at Avondale College. “It was the only thing I was the best at,” she laughs. It was clear she was destined for a career in food, but Nadia had a brief foray into architecture before heading off to study nutrition at Otago University

(where she met Carlos). After completing post-graduate studies in dietetics, Nadia moved to the Auckland DHB Diabetes Centre to share healthy eating advice. This focus is still integral to her philosophy. She is committed to getting Kiwis to eat a less complicated, “nude food” diet, ignoring “fads and diets” and “empowering people to be able to make their own food choices”.

Nadia came up with the Nude Food channel, a series of easy, healthy recipe videos she has launched on YouTube, after being inspired by Jamie Oliver almost 20 years ago. “I started creating my first cookbook when I was 12. I remember the first recipes were weird. That was when I realised it’s not so easy.”

Home for the family is a villa in Auckland’s Westmere, an open-plan space where they can relax or work around the dining table. Work can mean anything

from the relaunch of Nadia’s website to the latest My Food Bag strategy, research for a cookbook or charity work for the Cambodia Charitable Trust and others.

Nadia and Carlos enjoy My Food Bag each night, alternating between the different bags. “It makes it so fast when the two of us cook together and it’s a nice time for us to catch up,” Nadia explains.

The couple swear by having a “mind break”, a tech-free long weekend away every few months, often camping. That’s when she comes up with new ideas or reconnects with the true nature of food. A dedication to simplicity is what makes Nadia tick and is perhaps the key to her balanced approach to life in general. It’s about “not taking it all too seriously. Have your treats and don’t feel guilty about it”, she says. Not feeling guilty – it could be another Nadia Lim motto. •

As well as being that driven foodie entrepreneur you know, she’s the laidback mother who lets six-month-old

Bodhi eat grass. “I reckon he’ll be a foodie”

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EXPERTS

Wellness expert

Annaliese JonesNATURALHEALTHCHECKUP.COM

Annaliese’s mission is to inspire her clients and community to reach their personal health potential. “Without health, it’s hard to be happy,” she says.

“I don’t believe in fad diets or deprivation, but over the years I’ve come to believe we all have the potential to be healthy and happy when we treat our bodies with the respect they deserve.”

With a Bachelor of Health Science and advanced double diplomas in Naturopathy and Herbal Medicine, Annaliese brings science-based medicine and traditional healing knowledge together.

Spring essential: “My blender. This time of year I start to get back into blending up different smoothies for morning or afternoon tea. My current favourite is ½ frozen banana, 1 Tbsp raw cacao, 1 Tbsp rice protein, 200ml almond milk and ice. Yum!”

Annaliese shares her advice on wellness for the mind, body, family and in the workplace, and reveals her favourite superfoods in NADIA issue #1, on sale 17 October.

Fitness expert

Kat StanleyREDEFINEDU.CO.NZ

Kat, our resident exercise guru and Nadia’s personal trainer, is incredibly passionate about functional fitness and healthy living. “For the past 10 years, personal training, and more recently pre- and postnatal training, have been a focus in my jobs in New Zealand and London,” she says.

Since returning to New Zealand, Kat founded RedefinedU with her husband, Michael McCormack, and has two beautiful pre-school girls who love being active just as much as she does. This means she’s always out and about with them in the buggy, seeking the next adventure. “My passion is to encourage other people to get out in the fresh air, enjoy regular exercise, fuel the body with the right nutrients and feel great for it.”

Spring must-do: “I’m super excited about running around the Auckland waterfront in the sun and the abundance of fresh crunchy seasonal produce, especially cucumbers!”

In our extended wellness feature in NADIA issue #1, Kat shares her tips for inducing calm through movement.

Baby expert

Bodhi BagrieKING OF CUTE

Bodhi is Nadia’s six-month-old son and, if you couldn’t tell from this photo, he’s pretty comfortable in front of the camera already!

You’ll be seeing lots of Bodhi throughout NADIA as he will be popping up in photoshoots and in our Community section, where Nadia will share his milestones and help provide inspiration for your little ones, too.

In issue #1, it’s all about Bodhi’s foray into solids – and it’s safe to say, he’s a big fan. A pumpkin purée-smeared face never lies.

Spring must-eat: “I’m getting really adventurous with my eating already – I must take after my mum! The other day she made me avocado, pear and cinnamon mash, which was a bit weird at first but after a few mouthfuls I decided it was actually really yum. Butternut is still my favourite, though!”

Read more about Bodhi’s favourite food in our Community section and check out some of Nadia’s tried and tested puréed food combinations in NADIA issue #1.

Dream teamFriends and fans of NADIA will be sharing their knowledge of all things wellness, fitness, food and

growing up every issue, but for now, let’s get to know three of them a little better

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When spring arrives and the days start getting lighter and warmer, one of my first thoughts is: “Picnic time!” The grass is green, the temperature is

perfect – not too hot, not too cold – and daffodils are in bloom everywhere, making an idyllic setting for some al fresco eating. I love the relaxed nature of simply picking a spot, parking yourself on a blanket on the grass and digging into a basket of delicious food. Picnics are such a fun, economical way to enjoy a meal with friends or family, and in New Zealand we are so lucky to have the best parks and views to enjoy for free.

FoodNadia’s seasonal and delicious recipes for sharing

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FOOD BREAKFAST PICNIC

Good morning, sunshine

A weekend breakfast picnic is a welcome change of pace from busy weekday mornings. This delicious yoghurt, fruit and granola jar, and other tasty

and healthy goodies from Nadia, will get your day off to a great start

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Chocolate yoghurt & cinnamon prune granola jarsReady in 25 minutes | Serves 4

1½ cups chopped prunes1½ cups water2 cinnamon sticks2 cups natural yoghurt or coconut yoghurt1 Tbsp cocoa or cacao powder (I used Dutch cocoa)2 Tbsp maple syrup 1 tsp vanilla essence or extract1 cup granola or muesliGround cinnamon and cocoa, for dusting (optional)

1 Have ready four wide-mouthed jars or pots with lids. Combine prunes, water and cinnamon sticks in a pot. Simmer on medium heat for about 10 minutes, stirring frequently, until prunes are very soft and mushed up. Allow to cool.

2 Mix yoghurt with cocoa, maple syrup and vanilla to taste (you can add a bit more syrup or cocoa according to how sweet or chocolatey you like it).

3 To serve, layer each jar with about 2 Tbsp stewed prunes, ¼ cup chocolate yoghurt and a little under ¼ cup granola. Add another layer of prunes and yoghurt and finish with remaining granola. Dust with cinnamon and cocoa if you like.

Try this!> You can make the stewed prunes and

chocolate yoghurt up to a few days ahead and assemble the granola jars on the morning of the picnic.

> Halve the recipe if only serving two. •

Al fresco feast Left: Nadia’s great-start-to-the-day banana bran muffins and spiced hot chocolate; both recipes can be found in issue 1 of NADIA magazine, on sale 17 October. Right: Chocolate yoghurt & cinnamon prune granola jars.

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Pick up a copy for more fantastic food ideas

FAMILY GATHERINGLonger daylight hours means more

time for evening entertaining. Nadia cooks a feast for family and friends

boasting seasonal starters, Italian herb chicken & pumpkin bake, meatball bake with crunchy topping, lemon parsley & spinach fettuccine and coconut, lemon

& white chocolate sponge cake.

IN SEASONWe get creative with seasonal citrus favourites – grapefruit and tangelos.

Follow our simple, yet splendid, recipes for grapefruit marmalade, crispy

chicken salad, seared grapefruit with spiced syrup, grapefruit-cured salmon,

tangelo creams with citrus wafers, chocolate, date & tangelo bliss balls

and tangelo & almond cake.

BREAKFAST PICNICCelebrate the return of the warm

weather with an early-morning outdoor feast. Try your hand at Nadia’s

breakfast pie, spiced hot chocolate, banana bran muffins and healthy

chocolate yoghurt & cinnamon prune granola jars.

PROPS Pink mohair cardigan, Moroccan woven tote bag and yellow cushions, all from Citta; orange striped Godmother blanket, Libeco checked tea towels and Stanley flask, all from Everyday Needs; amber tumblers (in basket), ochre soft washer cloths (in basket) and Pallares Solsana Aragon knife (wood handle), all from Alex & Corban; black-handled cutlery, army green tablecloth, napkins and Vertice oval wicker box, all from Un Deux Trois; all other items, stylist’s own.

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FOOD IN SEASON

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When life gives you lemons…With citrus fruit ripe for the picking, it’s time to get slicing and squeezing

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We all love to use citrus in the kitchen, from a freshly squeezed orange juice, to zingy salad dressings and orange and lemon-flavoured baking

and desserts. With ripe fruit on the trees and bags of citrus going cheap at the shops, now is a good time to try out a few more recipes. Here, we add

lemon to a pan of crispy roast potatoes for an extra flavour hit, make candied orange slices for a decadent cake topping, and serve up a platter of hot and fluffy

lemon-glazed buttermilk donut balls. Irresistible!

Candied orange slicesReady in 40 minutes | Makes about 16 | GF

Thinly slice 2 washed oranges and place in a small pan. Cover with 2 cups boiling

water and ¾ cup brown sugar. Bring to boil then turn down and simmer for 30

minutes until a soft, shiny syrup forms. The orange should be cooked through and glossy. If

you prefer a harder candied fruit, cook for 45-50 minutes. Lift out slices and leave to cool on

baking paper. Store airtight in fridge. The softer slices are an ideal garnish on a sponge

or chocolate log. The harder ones work well on longer-lasting cakes (eg carrot cake or Greek

syrup cake) or on a chocolate mousse; for a treat, dip in dark chocolate and leave to set.

Lemon buttermilk donut balls! See over the page for recipe.

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Lemon buttermilk donut ballsReady in 30 minutes | Makes about 16

BUTTERMILK3 Tbsp full-cream or ‘dark blue top’ milk, warmed to room temperature

1 Tbsp white vinegar BATTER1 Tbsp butter¼ cup sugar1 small egg (about 50g excluding shell)1 tsp vanilla extract1 cup high-grade flour¼ tsp baking sodaOlive oil, for fryingLEMON GLAZE

¼ cup icing sugarZest 1 lemon2 Tbsp freshly squeezed lemon juice

1 Pour milk into a small bowl, add vinegar and leave to thicken.

2 In a small bowl, cream together the butter and sugar until smooth. Add egg and vanilla then cream until light.

3 Sift together the flour, baking soda and a large pinch of salt. Stir into creamed mixture, alternating with buttermilk. You should have a light, scone-like dough.

4 Tip dough onto a floured surface. Roll out to about 2cm thick and leave to rest for 5-10 minutes.

5 Meanwhile, pour a 4cm depth of oil into your smallest pan and heat. Watch closely and don’t let it overheat; it’s ready when it shimmers and a small piece of bread or crust turns golden in 1 minute. (Or heat oil in a deep fryer to 189-190°C.)

6 Use a small cutter to cut out rounds of dough. Put about four at a time into hot oil, cook for 30 seconds, turn over and cook for 30 seconds more. Donuts are ready when puffed and evenly golden; open up the first one to check the inside is cooked. Drain on absorbent paper.

7 To make the glaze, mix together icing sugar, zest and juice, adding just enough juice to get the correct consistency.

8 Put a stack of hot donuts onto a plate, drizzle with glaze and serve.

Greek roast potatoesReady in 50 minutes | Serves 4 | GF

4-6 red-skinned (eg Laura or Red Rascal) or Agria potatoes, scrubbed

Olive oil, for drizzling1 sprig rosemary or thymeSea salt1 large lemonButterHandful kalamata olives (optional)Fresh oregano or thyme leaves, to serve

1 Preheat oven to 200°C.

2 Cut small potatoes in half lengthwise, big ones into quarters lengthwise.

3 Place in a roasting dish and drizzle generously with olive oil.

4 Add whole herb sprig and sprinkle with sea salt. Toss potatoes to coat in the oil, rosemary or thyme and salt.

5 Cut lemon into quarters and add to the roasting dish. Dot a few little pieces of butter around the dish.

6 Roast in oven for 30-40 minutes. Turn potatoes halfway through.

7 If you would like to add kalamata olives, toss them into the dish halfway through roasting.

8 Sprinkle with fresh herb leaves and extra sea salt and serve.

“Tuck lemon quarters among your roast potatoes for an extra flavour hit. If you wish, add some kalamata olives halfway through”

Give it a go!> If your dough is quite wet,

don’t despair. Just add a teaspoonful to the hot oil and cook until golden.

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Well-thyEveryday ways to live a more meaningful life

Happy featStaying contented and healthy is your best coping mechanism for life – and if you’ve let things slide, don’t feel you have to take drastic measures. These

simple tips from wellness guru Annaliese Jones will get you back on track

W ith the sun shining, temperatures rising and morale lifting as the season turns, it’s a great time not only to spring clean your house, but to spring clean your health, too! Turn the page for practical, no-fuss

advice on upping the wellness factor for mind, body and soul – for yourself and your family.

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WELL-THY

Lately, research has driven a movement towards using waist circumference as a measure of health, in particular as a predictor of disease risk. Compared to BMI, some studies show it’s a better way to measure mid-section fat mass, which we know is a risk factor for diabetes, heart disease and cancer. The great thing is that you can do the test

at home and easily monitor yourself with just a tape measure.

MIND & SOULIn the rush of today’s busy world it’s easy to forget how crucial a healthy, happy mind is. Whatever your goals are in life, we all

benefit from prioritising activities and habits which calm and lift our mental and emotional state

S L E E PIt’s as essential to our health as water, food and air, yet so many of us don’t

get enough sleep. Research has shown that getting less than 7 hours’ sleep a night has consequences the next day such as irritability, fatigue and poor memory recall. Over time the effects

of sleep deficit can impact your performance and relationships.

TO GET A GOOD NIGHT’S SLEEP

Avoid alcohol, caffeine and more than 6 teaspoons of sugar per day

(that’s sugar in packaged food, sauces, honey and fruit juice). When reading

labels: 4g sugar = 1 teaspoon.

•Go to bed (and wake up) at the same

time every day.

•Seek out natural light first thing in

the morning. This exposes the photosensitive cells in our eyes to light, which in turn stimulates the hypothalamus in the brain. This exposure affects our circadian

rhythm, essentially telling our body what time it is. Ideally, do this again

at lunch time (without sunglasses) to help set your internal clock and facilitate healthy sleep patterns.

•Reduce exposure to bright light at night by using lamps or dimmers. Artificial light after sunset is still a fairly recent phenomenon and research shows our biochemistry

hasn’t caught up yet.

•Have a ‘no screens’ policy one hour

before bedtime. The blue light emitted by computer screens,

smartphones and tablets delays the release of melatonin, an important

sleep hormone.

•Don’t exercise too close to bedtime

(although exercise at night is better than none at all).

Disconnect to reconnectIf you feel over-connected and electronically bombarded, you’re not alone. According

to digitaldetox.org, 60 percent of us admit to being addicted to our devices and 30 percent would rather clean the toilet than the inbox!

Ways to regain some old-fashioned unplugged-ness:

Devices basket That black rectangular extension of your teenager’s arm goes in the basket,

along with your own device, for a set period of time – eg dinnertime, the ride home from school, the hour before bed.

Digital detox Choose one day of the weekend for a digital detox. This works best if the whole family is involved. Get the kids to commit by setting it as a challenge. Fill the day

with adventures and fun, bike rides and bush walks. If every week seems excessive, start with once a month.

Take controlSwitch off notifications. That annoying ding when you get an email isn’t mandatory,

and even texts can wait until you’re ready, so turn off the sound. It’s your choice when, or if, you see this stuff. Don’t let your device govern how you spend your precious time.

Use aeroplane mode You don’t have to be 30,000 feet up to be unreachable and free from distraction!

Charge your phone outside the bedroom If your device is the last thing you put down at night, and the first thing you grab in the morning, you may need an intervention. Buy an old-fashioned alarm clock and

get that phone out of your sacred sleeping space.

RitualsIt seems there’s not a successful person around that

doesn’t credit their morning ritual with boosting their creativity, productivity and happiness – whether it’s 10 minutes of deep breathing or stretching, journal

writing or even just a cup of tea in a quiet house. Even five minutes can have a positive impact. Time is now

the most precious commodity so doing this one thing every day will give you a sense of self-nurturing and clarity. Much better than hitting the snooze button!

BODYSolve mystery bloating with this simple approach, take our gentle spring detox, and discover what your waist says about your health

HEADSPACE.COM OFFERS BEGINNERS GUIDED (NON WOO-WOO) MEDITATION.

SPRING CLEANSE

Spring is the perfect time to

embrace a healthier, lighter

way of eating. If a full-on

detox is not your thing, why

not use the natural

momentum of spring to do

a gentle ‘spring reset’?

Tweaking a few habits can

have a huge impact on your

overall health over time.

GOOD CHANGES TO INCLUDE IN YOUR

SPRING RESET• Switch coffee to green

tea (if you have more

than one a day start by

replacing just one of

your coffees).

• Up your vege intake by

including some at

breakfast. Add greens to

your egg and toast, make

and freeze some mini

vegetable frittatas or

drink a green smoothie

in the morning.

• Reduce your toxic burden

by replacing your

household cleaners (as

they run out) with

non-toxic alternatives.

• Avoid BPA and toxic

plasticisers (phthalates)

by replacing plastic water

bottles with stainless

steel or glass and never

microwaving anything in

a plastic container.

REASONS YOU MAY NEED TO GIVE YOUR

DETOX A HELPING HAND• Exposure to pollution and

chemicals

• Regular alcohol and

coffee consumption

• Smoking

• A diet high in saturated

fat, processed foods and

refined carbohydrates

• Prescription drug use

Do you wake up with a fairly flat stomach and go to bed looking five months pregnant?

If this sounds familiar you may have a problem digesting certain food components. It doesn’t mean you have an allergy, but your digestive system may be having trouble with

something you eat regularly. Bloating occurs when something you’ve eaten

remains partially undigested in your gut. Instead of being broken down and absorbed through the gut lining, it sticks around until it starts to ferment and create gas. This gas

causes bloating. Your pants might feel tighter or perhaps you burp a lot after meals

(or maybe you notice it at the other end!). Keeping a diary of your diet and symptoms

is the best way to spot a correlation.

Some common culprits:Gluten – found in bread, crackers, pasta, wraps, cereals, pastry and most bakingNuts and seeds – including chia seeds

Dairy – milk, cottage cheese, cream, yoghurt, ice cream, milk chocolate

Cruciferous vegetables – cabbage, cauliflower, broccoli, kale, brussels sprouts

Beans and legumes – chickpeas (hummus), peas, beans, lentils

Just eat normally and observe and record your food and symptoms for a week. You

may see a definite pattern. If not, try eliminating one of the foods listed above

for a week and see if it makes any difference. Go through the food groups

until you find the culprit.

Bye-bye bloating

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How to measure> Measure waist at midpoint between

lowest rib and top of hip boneIdeal goals

Women NZ European and Maori: less than 88cm. Asian and Indian: less than 80cm. Men NZ European and Maori: less than

102cm. Asian and Indian: less than 90cm.

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WELL-THY

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Cultivate calm with our 10-page wellness

workshop

MINDPearls of wisdom to help achieve

mental clarity, including mindfulness tips, apps for relaxation, and ways to

deal with negative self-talk.

BODYNadia’s personal trainer, Kat Stanley, shares her advice for inducing calm

through movement and increasing your levels of feel-good endorphins.

PARENTINGNadia and two other Kiwi mums share their tried and tested tips for keeping

calm and carrying on through sleepless nights and toddler tantrums.

Breaks large and small

Taking breaks from work, whether it’s just a lunch break or a three-week holiday, has been shown to benefit your performance at work as well as your health. Mini mental breaks, such as a walk in the

fresh air, actually help us focus on a task when we return to it. Research even suggests we need brief interruptions from tasks in order to optimise our creativity. During these mental pauses we think differently and can often solve difficult problems

out of the blue. That’s why we often have our best ideas while driving or showering.

Taking holidays and completely switching off from work is also important. It can seem hard to find

the right time to take that break, especially if you work for yourself or in a small business. But it’s

crucial to your health and the health of your business/career to prioritise holidays. In one

study (the Framingham Heart Study) they found that men who regularly skipped holidays were

30 percent more likely to suffer a heart attack – a powerful reason to change your holiday habits. How can you incorporate breaks, both large and small, into your work life? Like anything, it’s all

about planning. Just do it!

FAMILYA healthy family is a happy family. Here are a few health tips everyone can benefit from

ChildrenDo your kids eat enough veges? Maybe your wee one

loves fruit and you figure that makes up for a lack of vegetables? Although fruit is great, from a health perspective it can’t take the place of vegetables. With spring produce in

the shops, now is a great time to work on upping your child’s vege consumption. Consider blending fresh greens such as

spinach with frozen banana, milk and a few dates – aka ‘dinosaur juice’. Get the kids to invent combos and smoothie names; they’re more likely to enjoy the end results that way.

Should you hide veges in your kids’ meals? Some parents worry that if a child doesn’t know they’re eating veges they

won’t learn to eat healthily. If you have a real struggle getting any veges into your child, my advice is to hide what you can AND present the vegetables on the plate at the same meal.

You are your child’s most powerful role model, so try to show them how willing you are to try new foods and eat

healthily. Even if they don’t do it straight away, they’ll store that memory and eventually it will pay off.

TeenagersTeens can be hard to influence when it comes to eating a balanced diet. They may be earning a bit of money by now and spending it on eating out with their mates –

and it’s a fair bet they won’t be chowing down on salads, quinoa and green smoothies!

If there’s one thing most teenagers would benefit from, it’s zinc. It’s a common mineral deficiency in this age group because teens use more zinc as they travel through puberty.

They also often eat more grains than everybody else (bread, cereals etc) which can deplete the body of zinc.

Foods high in zinc include pumpkin seeds, the edible bones in tinned salmon, red meat and oysters (not an

obvious teen snack, though!).You might notice zinc deficiency in the form of acne,

frequent colds and white spots on the nails. If your teen doesn’t love any of the foods mentioned above, you could consider giving him or her a 5-10mg (depending on age

and size) zinc supplement. Always take it on a full tummy.

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WORKDeadlines, long hours, lengthy commutes… We spend so much of our lives at work that we can’t afford to put our health on hold during the

working week. A few good daily habits can make all the difference

PACK A LUNCHFive meals a week, 20 meals per month, 240 meals per year! Think of the

difference you could make to your health, waistline and pocket by packing your lunch instead of buying it. Packed lunches are not just for kids and scrooges. With a little planning, they can be easy and delicious. My favourite tip is to squirrel away some dinner BEFORE serving it up.

That way, whoever you’re serving it to is less likely to want it for seconds.

For easy, healthy and delicious lunch inspiration, pick up your copy of NADIA issue #1, on sale 17 October!

Work it at workGetting, and staying, fit can feel like a struggle. Research suggests we need 30 minutes of exercise a day but our sedentary jobs and lifestyles make it hard to fit in. We spend most of our

lives at work, so it makes sense to add in a little exercise....

What about instigating a group exercise class at work? See who’s

interested in a weekly pilates, yoga or training session then organise a trainer to come to your office or

nearby park once a week. Doing it this way reduces the cost, is convenient and has the bonus of accountability – your

colleagues will notice if you’re not there! (Accountability is a key factor in

sticking to a new exercise habit.) ...Make exercise part of your commute. Walking or running to or from work may take extra time but it means you can enjoy a relaxed lunch rather than

squeezing in fitness at lunchtime.

Brief interruptions optimise our creativity. That’s why we often have our

best ideas while driving or showering

GETTING YOUR OMEGASEating fish twice weekly is a great way to get your hit of omega-3, which aids the heart, concentration, memory,

fertility, skin and general inflammation. Check out which fish pack the biggest omega-3 punch, and which don’t:

Less than 500mg omega-3 per 100g

> Hapuku > Tarakihi > Snapper > Blue cod > Canned tuna > Trout > Trevally > Gurnard > Orange roughy

More than 1000mg omega-3 per 100g

> Canned sardines > Fresh salmon > Canned salmon > Kahawai > Mackerel > Herring> Silver warehou

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Fast & FreshSavvy ways to make fresh food fast

Work lunchesPack this simple and nutritious lunch and you’ll be the envy of your workmates – and never go hangry again!

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If you’re in the habit of shelling out your hard-earned dollars for a salad, sandwich or soup every lunchtime at work, why not give these tasty packed lunches a try?

They’ll save you money (you could always put it towards an adventure – see page 45) and guarantee something delicious to look forward to come midday.

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Spring salad with yoghurt mint dressingReady in 15 minutes | Serves 1 GF

A few asparagus spears, blanchedBaby carrots, scrubbed and halved lengthwaysA few radishes, sliced5 slices cucumberA few cherry tomatoes, halved1 slice goat’s-milk fetaSmall handful roast almonds½ cup leftover cooked chicken or hot-smoked salmon½ peeled orange, sliced Fresh herbs, micro greens and borage flowers (flowers optional) DRESSING ¼ cup plain yoghurtJuice ½ lemon or orange2 Tbsp extra virgin olive oilGood pinch sugar½ cup freshly torn mint leaves

1 The night before or in the morning, put salad ingredients in a sealed container (we used an Agee jar). Put dressing ingredients, plus salt and pepper to season, in a small jar with a tight-fitting lid. Refrigerate containers until needed.

2 At work, assemble your salad. Shake the jar of dressing vigorously then drizzle over salad.

Smörgås (an open Swedish sandwich)Ready in 10 minutes | Serves 1

1 bagel or 2 slices of bread1 heaped Tbsp cream cheese Hot-smoked salmon A few capers¼ red onion, finely sliced Fresh dill or chives, chopped ½ lemonSalt and pepper½ small avocadoRocket or spinach leaves1 radish, finely sliced

1 (This recipe does require having a toaster at work.) The night before or in the morning, pack everything into a couple of containers, wrapping items in baking paper where necessary to keep separate. Refrigerate until needed.

2 At work, slice bagel and toast until golden (or toast bread). Smear one half with cream cheese and top with flaked salmon, capers, onion and some chopped herbs. Squeeze over some lemon juice and season. Mash avocado onto other bagel half and season with salt, pepper and lemon juice. Top with rocket or spinach. Eat with sliced radish.

TueSwedish

sandwich

Find out what we packed for the rest of the week in NADIA ISSUE #1

ON SALE 17 OCTOBER

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FAST & FRESH

NADIA ISSUE #1 ON SALE

17 OCTOBERThe chook that keeps on giving

Turn leftover roast chicken into a delicious meal for four with these individual pot pies filled with

cheesy chicken, bacon and mushrooms

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It’s hard to beat a succulent roast chicken with all the trimmings for a weekend feast with family or friends. As an added bonus, a savvy

cook can often transform any leftovers into another meal and even use the carcass for a delicious homemade stock (see NADIA issue #1 for the full set of recipes). Here we show you how to turn leftover roast chicken into individual, pastry-topped pot pies.

Chicken, bacon & vegetable pot piesReady in 1 hour | Serves 4

3 Tbsp butter, plus extra for greasing2 small onions, diced1 Tbsp thyme or marjoram leaves 100g bacon, rind removed, finely sliced200g button mushrooms, brushed clean, cut into quarters

70g spinach leaves, shredded1 Tbsp flour ½ tsp salt⅛ tsp ground white pepper 1 cup milk1 cup grated tasty cheese200-300g leftover roast chicken, shredded2 sheets puff pastry1 egg mixed with pinch salt Green salad leaves, to serve

1 Preheat oven to 200°C fanbake.

2 Heat 2 Tbsp butter in a large frying pan on medium heat until bubbling. Add onion and herbs and cook until onion is translucent. Add sliced bacon and cook for a few minutes. Add mushrooms, stir and cook for 3-4 minutes.

3 Toss in the spinach, cover with a lid (or another pan) and cook for 2 minutes until wilted. Tip pan contents into a large mixing bowl.

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4 Return pan to heat, add last 1 Tbsp butter and stir until melted. Sprinkle flour into pan, stir and simmer for 2 minutes. Season with salt and pepper and slowly add milk, stirring until it starts to thicken.

5 Stir in cheese and chicken and cook until the mixture starts to simmer then pour into the bowl containing the bacon and vegetables. Toss together.

6 Well grease four soufflé dishes or individual pie dishes with butter (our dishes were 10cm wide and 6cm deep). Divide filling between dishes.

7 Place pastry sheets on a board. Turn one of the dishes upside down and use a knife to cut around it. Repeat to make four round pie tops.

8 Pop a disc of pastry on top of each dish and push down to cover filling. Prick a few holes in the top to let out steam.

9 Brush tops with egg mixture.

10 Cut out cute shapes from leftover pastry and stick onto pie tops. Bake in oven for 25 minutes or until pastry is golden. Serve with salad leaves.

You can cut out cute shapes from your pastry scraps to decorate the pie lids – these little cockerels are adorable and just the right size. Stick them onto the pastry lids with a little egg wash

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More convenient cooking tips to keep you

inspired in the kitchen

WORK ITA whole week’s worth of lunch ideas

that pack a big punch without denting your wallet.

GET CRAFTYFood and home projects based

around abundant seasonal ingredients. Fun for the whole family!

CHRISTMAS BELLSStart planning ahead for the silly season with edible gift ideas to

eliminate last-minute stress.

H U M M U SReady in 10 minutes | Makes 1½ cups GF

400g can chickpeas, drained and rinsed2 small cloves garlic, crushed3 Tbsp tahini (optional; check label if eating gluten free)2 Tbsp lemon juice4-5 Tbsp iced waterExtra virgin olive oil, for drizzling

1 Place chickpeas, garlic, tahini (if using) and lemon juice in a processor and blitz, while drizzling in iced water. Blend to a nice smooth consistency.

2 Season to taste with salt and freshly ground black pepper. Drizzle with oil.

BA S I L P E S TOReady in 10 minutes | Makes 1 cup GF

1½ cups packed basil leaves½ cup packed flat-leaf parsley (leaves and stalks)½ clove garlic, finely chopped¼ cup toasted pine nuts (optional)¼ cup grated parmesan⅓ cup extra virgin olive oil1-2 Tbsp lemon juice

1 Place first five ingredients in processor and blitz, while slowly drizzling in oil. Season to taste with lemon juice, salt and freshly ground black pepper.

2 Keep in the fridge for a few days or freeze in a ziplock bag.

Find more sauces, pastes and

dips to make in NADIA ISSUE #1

ON SALE 17 OCTOBER

LIFE’S LITTLE EXTRAS

With summer on the way, having a few homemade spreads and sauces on hand makes it so easy to whip up a platter of nibbles or a simple pasta dish

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Full of intense flavour, a freshly made basil and parsley pesto tells us loud and clear that summer is round the corner. Mix it through pasta and cover in a snow of shaved parmesan, stir it through bread dough or add it to a salad dressing or to

yoghurt or sour cream for a dip with flatbreads. Pair it with a dish of light and smooth homemade hummus on a platter with crusty bread, cheeses, olives and cured meat – and wait for the accolades to roll in.

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CommunityWhat Nadia’s fans are asking, doing, saying and loving

GOING UP!Healthifying those naughty treats we all love to eat is #trending

We know how tempting it can be to nip into the bakery and buy ready-made, but hitting the kitchen to create food for your friends

and family from scratch can be super easy and oh-so satisfying. Check out these creations that Nadia’s fans have posted to

Instagram, page 34. Inspiring or what?

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COMMUNITY

Daily breadMake your own bread, like these creative Kiwis – free of any preservatives or

additives and best eaten within a couple of days while it’s nice and fresh

Nadia’s kumara breadReady in 1 hour 50 minutes | Makes 2

300g (about 1 medium) orange kumara, peeled and chopped1 Tbsp active dried yeast1 tsp sugar1 cup lukewarm water1 cup high-grade flour, plus extra for kneading and dusting

2 cups wholemeal flour1½ tsp salt2 Tbsp finely chopped rosemary 2 Tbsp extra virgin olive oil

1 Cook kumara in boiling salted water until soft (about 10-15 minutes). Drain well and mash with a little salt to taste.2 While kumara is cooking, combine yeast, sugar and warm water in a bowl. Leave on the bench for about 10 minutes until frothy.3 In a large mixing bowl, combine flours, salt and rosemary. Add oil, mashed kumara and yeast mixture, and mix until well combined. If the dough is too wet you may need to add a little more flour.

Instagram

@gretapearce_food Homemade pork, pumpkin and apple

sausage rolls! It was -4°C last night and I needed something

warm and filling for dinner! @nadialimcooks recipe was just

the thing I needed! Hands down the best.

@clovenutrition One of the best cookie recipes out there, both

#vegan and #glutenfree. Chickpea and chocolate chip cookies from @nadialimcooks

cookbook.

@nourishedkiwi Starting to feel the cold some mornings

so in order to warm myself up, I did some baking. Made @nadialimcooks coconut

caramel cookies the other day. Delicious and sweet cookies, no dairy in these babies! Not only

did they leave my tummy feeling happy but left the house

smelling pretty amazing, too.

@aileen.fleming Kumara bread. Would’ve made it sooner had I known it was so nice.

#homemadebread #nadialim #nofilterneeded #healthy #kumara

@lauraadrienneclayton Pretty happy with my kumara bread c/o @nadialimcooks

#colonialwoman #sundaybaking

4 Knead dough for about 10 minutes on a floured surface, adding a little extra flour as needed, until dough is soft and elastic.5 Place dough in a lightly oiled bowl, cover with a tea towel or clingfilm, and leave to rise in a warm place for about 30 minutes – it should double in size.6 Line a baking tray with baking paper. Cut dough in half and shape into two loaves. Place loaves on lined tray and cut a few 1cm-deep slashes on top of the loaves with a knife. Leave to rise for a further 20 minutes or so.7 When ready to bake the bread, preheat oven to 200°C. Dust loaves with a little flour. Bake for about 25-30 minutes or until a crust has developed and the base sounds firm and hollow when tapped. Remove from oven and allow to cool a little before slicing.

Helpful hint> If you want your bread to keep longer,

slice the loaf and freeze it in plastic bags to keep it from going stale.

nadia@bauermedia.co.nz

S O C I A L L I F E

nadialim.com

facebook.com/nadialimcooks @nadialimcooks

Hi Nadia,Can I just say I absolute ly love your philosophy on food! I have your Fresh Start cookbook and cook from it very regular ly. My husband has lost 12kg since I bought it. We have always eaten rather healthily but the exercise programme was simple enough to motivate him to start some exercise , so thank you for that. – Karen Younger, via email

Hi Nadia, I recently bought your What’s for Dinner? cookbook and it is amazing. There are so many recipes in there that I can’t wait to try. Usually I pick up a cookbook and there are only one or two recipes I think I might actually make or try, whereas in yours I want to try them all. We have made five so far (in the week I have had the book) and they have all been delicious and wolfed down by the whole family. The fusion of flavours is amazing. – Jacqui Land, via Facebook

You’ve got mailnadia

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Nadia’s fans share what’s on their radar

this season

GOING UP! We’re all about creating healthy

versions of not-so-nutritious favourites. Nadia’s raspberry chia jam

is going down a treat.

ARTIST IMPRESSIONIllustrator Erin-Monique O’Brien turns Nadia’s nut butter choc chip cookies

into a real work of art.

FOOD FOR THOUGHTWe chat to 15-year-old food blogger

Charlotte Barber about the inspiration behind her website, Charlie and the

Healthy Factory.

Bodhi ’s cornerMum is trying out this thing called baby-led weaning, where I’m allowed to pick up and try eating whole pieces of soft foods by myself. But I have to say, my favourite is butternut – wow, I get quite excited when I have anything butternut. It’s really yummy puréed up with pear (which keeps me regular, if you know what I mean). One thing I have to do is try to master the art of putting my spoon of food directly into my mouth – it’s harder than you think! Until next time…Love, Bodhi.

What is baby-led weaning? It’s when you give your baby whole chunks of soft food. The easiest ones to start on are soft chunks of cooked pumpkin, carrot, broccoli, kumara, potato and apple, and raw banana, pear, avocado, plus soft cooked pasta. You can even give them chunks of cooked meat to chew on.

For more on Bodhi’s first solid foods and easy purée combinations for your little one, see NADIA issue #1, on sale 17 October!

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PeopleEntrepreneurs, characters and culinary craftspeople inspiring Nadia

The Canadian geese have got it right. They arrived many years ago and then bucked the migratory norm by never leaving. Their home is an irrigation pond on the

Sunchaser avocado orchard on Motiti, a Bay of Plenty island the size of Venice but with a population just shy of 40.

Sunchaser’s on-site manager, Greg Prince (right), and wife Lynn understand the birds’ compulsion to stay. They are recent arrivals on this 700-hectare island 12km off the Papamoa coast, where Greg manages one of New Zealand’s largest avocado orchards.

They’re smitten with the place, waking to a cacophony of warbling turkeys and trilling tui and falling asleep under vibrant stars. The ocean is a mere stroll away.

In their spare time they beachcomb and feed the stingrays that dart into the shallows.

WORDS Monique Balvert-O’Connor. PHOTOGRAPHY Rachel Dobbs.

Chasing the sun

Pavlova paradise The work-life balance is working out nicely for Greg Prince, whose job has taken him to an idyllic Bay of Plenty island.

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PEOPLE THE ORCHARDIST

There’s fish and crayfish to catch, scallops to shuck and, of course, an endless supply of avocados to devour

There’s fish and crayfish to catch, scallops to shuck and, of course, an endless supply of avocados to devour. Seals congregate along the shore; above, golden-bloomed pohutukawas cling to the cliff face.

It’s a magical place to entertain visiting grandkids, too; one mistook the diesel generator for a giant coffee machine, and the thought still causes merriment. Also raising a smile is the fact there are no rates to pay as there are no sealed roads or mains power or water.

If Greg and Lynn want to get back to the mainland, it’s an eight-minute flight or a two-hour voyage aboard Sunchaser’s 25-metre barge, Deliverance. The orchard also has its own airstrip – with a gang of turkeys as a welcoming committee.

Sunchaser has about 12,000 trees and grows primarily for the domestic market. While mainland avocados are harvested from August to April, Sunchaser’s crop is picked from late May to August, which means Kiwis can enjoy delicious, perfectly ripe avocados a good two months earlier than usual. This is due to the near-perfect growing conditions provided by Motiti’s microclimate.

The future of the business is also looking sunny with growth forecast for at least the next decade. Which is good news for Greg and Lynn – and those lucky grandchildren. •Shore thing Fishing, trapping crayfish, watching the seals – there’s plenty to do when Greg is off duty. With no roads or traffic to worry about, the island is a magical place for Greg and wife Lynn’s grandchildren to visit, too. Greg (pictured with consultant Jonathan Cutting and Mark Yortt, one of the owners) tends the early-ripening avocados, which will keep Kiwis in BLATs and guacamole until the mainland harvest kicks in.

Read more about Greg’s island life in

NADIA ISSUE #1 ON SALE

17 OCTOBER

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PEOPLE THE BAKER

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Take a peek into the lives of more Kiwis

inspiring Nadia

THE ORCHARDISTSunchaser Avocados orchard manager, Greg Prince and his wife Lynn take us

on a tour of their home by the sea.

WISE WORDS70 years old with an infectious zest for life, Auckland resident Annette Brooks,

shares some sage advice.

BUSINESS TIMEMum and new business owner Debbie

Harrison talks being brave, backing yourself and giving yourself a break.

L I F E I S S W E E TDunedin baker and surfer Matt Cross is a connoisseur of cakes, cookies, cupcakes and all things decadent. We follow him through his busy week – from cooking up a storm

for the Otago Farmers’ Market to winding down at his favourite surf spot

PHOTOGRAPHY Todd Eyre.

A DAY I N T H E L I F E … Matt Cross, owner of The Tart Tin, the cute-as, treat-filled caravan at the weekly Otago Farmers’ Market

THURSDAY – MARATHON PREP DAYMarket prep begins, with Matt hard at work all day making pastries and custards and roasting or poaching fruit for his baked goodies. Where possible, he uses locally sourced ingredients to create treats inspired by the places he’s been and the people he’s met.

FRIDAY – 6AMPreparation continues at full speed as market day looms. “It’s tarts, cakes, slices, macarons, cupcakes, cookies, donuts, biscotti today,” says Matt. He doesn’t have a favourite dish to cook or bake, and revels in both the experiments that work and those that fail – just being in the kitchen is what it’s all about, he says.

FRIDAY – 7PMIf Matt has taken no breaks, he’ll knock off at 7pm. “I head home to write the chalkboards and crash out till 4am.”

SATURDAY – 4AM“I pack it all up into the caravan and head to the market to set up and prepare to sell,” says Matt. The market is open 8am-12.30pm every Saturday, and Matt says it’s a vibrant, happy affair with a relaxed vibe. “Every week I get to see smiley faces and the pleasure that people get from what I have chosen to do.”

SATURDAY AFTERNOON – THE WEEKEND WIND-DOWNMatt lives in Dunedin not only because he grew up there but because the surf breaks can’t be beat! At the weekend he’s often out catching waves. “There’s no better way to unwind after a busy week than washing it all away with salt water.”

Read more about Matt’s

day in NADIA ISSUE #1

ON SALE 17 OCTOBER

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Sun-seeker Enjoying a blissful moment beachside in tropical Aitutaki, just half a day away from New Zealand.

AdventureNadia’s favourite events, activities and destinations

Nestled in the Cook Islands, north of Rarotonga, lies the picturesque island of Aitutaki. Curled around

one of the South Pacific’s most idyllic lagoons, the sun-drenched island feels a world away from New Zealand – especially in winter. My husband, Carlos, and I spent a fun-filled seven days eating, fishing and adventuring around the island. Here are some of the highlights of our trip…

Island timeWORDS Nadia Lim. PHOTOGRAPHY Carlos Bagrie.

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ADVENTURE AITUTAKI

“I couldn’t get enough of all the tropical fruit – there’s an abundance of mangoes, passionfruit, guavas, pawpaw, star fruit…”

Tropical temptation Locally grown fruit abounds on Aitutaki. Find a market, like the one at Tauono’s Garden Cafe (where I later got the chance to cook lunch for the locals), and buy produce to snack on while you soak up the sun, or indulge in delicacies such as star fruit and passionfruit juice (top left) and plantain chips with guacamole (bottom right).

Water world Aitutaki has one of the most spectacular lagoons on the planet and a sailing trip is a must. Book in for a fishing charter and you could be dining on your own catch of yellowfin tuna – our sashimi was to die for! Delicious, fresh coconuts are plentiful, of course – check out

this indulgent coconut passionfruit cake (right) and Rarotonga’s national dish, ika mata (top right). Nothing beats a seaside dinner

(page 48) with a scattering of petals and fresh fruit cocktails on tap. What a way to watch the sun go down.

1 Flying into Aitutaki is like a fairytale. Passing over the crystal clear turquoise waters of the atoll and the sprinkling of small islands, known as motus, really captures the imagination and is a breathtaking way to start your South Pacific getaway.

2 Making fresh ika mata (Rarotonga’s national dish of citrus-marinated raw fish) on the beach using freshly caught fish, locally grown citrus, chillies and coconuts sourced straight from nearby trees. I wish we had more fresh coconuts in New Zealand! Ika mata is the quintessential tropical dish and a must-try.

3 Get into the gentle rhythm of ‘island time’ and cruise around the whole island on a hire scooter or bike, exploring at a leisurely pace.

4 Love tuna sashimi? Book in for a tuna fishing charter; I have never eaten so much tuna sashimi in my life! My husband tells me it’s some of the best fishing he’s ever seen, and it’s certainly some of the best I’ve eaten.

5 I couldn’t get enough of all the tropical fruit – mangoes, passionfruit, guavas, pawpaw and star fruit. There’s an abundance of amazing tropical food growing wild all over Aitutaki.

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ADVENTURE AITUTAKI

6 Sailing on a catamaran across the atoll. With just a light breeze, you’re moving quietly across the beautiful waters. With blue sky above and abundant marine life below, this quickly became a boating experience to cherish.

7 You can’t go past Tauono’s organic cafe, run by Sonja from Austria. We ended up making friends with her and I cooked an eight-course meal for the locals. A great way to taste the locally grown delicacies.

8 Cocktails and ice-cold beer by the pool. Enough said!

9 Honeymoon Motu and One-Foot Island are both stunning stopovers. Remember that Air New Zealand safety video with the Sports Illustrated models? I can see why these locations were selected; these motus are quite possibly the most beautiful places on earth.

10 Enjoy a romantic seaside beach dinner. The sunsets here are amazing, and as it doesn’t cool off too much in the evening, dining al fresco can’t be beaten.

“These motus are quite possibly the most beautiful places on earth”

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In the Adventure section you’ll find

INTERNATIONAL TRAVELTour the Southeast Asian food mecca

of Vietnam with Nadia as she immerses herself in the country’s vibrant culture

and fresh flavours.

WEEKEND DESTINATIONSNadia’s husband, Carlos, takes us to his favourite beach-fishing spot on

Auckland’s wild west coast and shows us how it’s done, landing a delicious

local catch.

FESTIVALS & ACTIVITIESFancy a weekend filled with food,

wine and frivolity? We showcase our top picks of what’s on at this year’s F.A.W.C! festival in the Hawke’s Bay.

Lao T ZU, Ph i l o s ophe r

Be content with what you have; rejoice in the way things are.

When you realise there is nothing lacking,

the whole world belongs to you

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