AN INSIDER’S GUIDE TO NADIA LIM’S CHRISTMAS DAY, shared by nadia lim herself. yes, you are welcome.
Those dinner parties that are thrust upon you in no time! Or maybe they’ve been pre-planned but between work, kids, the gym and life in general, they’ve crept up on you like, well…Christmas! Often these are the nights to relish.
We asked three women that we truly admire on sharing the “magic” behind their last minute dinner parties and how they pull it all together. Their go-to dish, the kitchen essentials, the table setting, the music and so on.
We first sat down with fashion business woman, Karen Walker. Next we met with the sweetheart that she is, Nadia Lim - New Zealand’s darling of food. The chef, food entrepreneur and author is known for her strong belief in nutritious yet natural ‘nude’ food and has solved the ‘What’s for dinner?’ question thousands of kiwis ask every night with her My Food Bag initiative. Firmly rooted in both her Malaysian and New Zealand heritage, her recipes are a cult favourite for experts, beginners and those in-between.
Entrepreneur, mum and total life-force (in general) Nadia Lim shares how she does Christmas!
TIPS FOR SETTING UP THE SPACE :
Get lots of fresh air in the space and greenery too - some big pot plants and big stems of rosemary shooting out of vases on the table looks fantastic too.
PLAYLIST JAMS :
I love upbeat Spanish instrumental music with lots of guitar, especially if it makes people feel like dancing - one of my fav tracks is ‘Carmensita’ by Devendra Banhart.
SECRET INGREDIENT :
A good reduced balsamic is key for amazing salad dressings (if you can’t source one, make it yourself by reducing balsamic vinegar with a bit of brown sugar or honey in a pot until syrupy). Culley’s smoky Mexican chipotle salt is great for the bbq too.
I ALWAYS START WITH A BOTTLE OF :
Elderflower cordial topped up with sparkling water and a squeeze of lime is delicious.
GO-TO MEAL FOR A LAST MINUTE DINNER PARTY :
My miso and orange glazed steak with kumara mash and salad is a great last minute dish. I will often do lots of smaller shared plates of food such as roast vegetable bruschetta, olives, smoked salmon, salad and creme fraiche too and we’ll sit at the coffee table in the lounge or outside on bean bags on the deck. The My Food Bag Christmas includes antipasto platters which means you can assemble lots of yummy things easily too.
MAGICAL KITCHEN GADGET :
A really good quality sharp knife and a good heavy cast iron pan. I don’t really use any flash gadgets - I use chopsticks for putting cherries and olives!
FAVOURITE CHRISTMAS RECIPE :
Depends what mood you’re in and who you’re with. It’s like music, you can’t have the same favourite all the time! However every year since I can remember I have had, and love, trifle for Boxing Day Breakfast!
Thank you Nadia Lim & My Food Bag team x
Interview | Zeenat Wilkinson
Intro | Aasha Samara
Banner Image | Apartment 34