NADIA’s FARM KITCHEN is a warm, inspiring, and deeply personal cookbook celebrating the rhythms of the seasons and the simple joys of life on the land.
Featuring over 80 wholesome, seasonal recipes and 8 short stories about life on the farm, this book offers a unique glimpse into the life of beloved cook and TV personality Nadia Lim as she raises her family and grows food on a working farm in rural New Zealand.
More than a cookbook, Nadia’s Farm Kitchen is a celebration of community, sustainability, and slowing down to appreciate the simple pleasures of food, family, and nature.
CARLOS’ FAVOURITE SEAFOOD CHOWDER
We’re a long way from the sea – but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu. It’s one of Carlos’ most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we’re lucky enough). Simple, soul-warming, and perfect for colder weather, it brings a little taste of the coast to our alpine table.
SERVES: 4-6 | PREP TIME: 20 MINUTES | COOK TIME: 30 MINUTES
Ingredients
- 1kg fresh mussels in their shells, scrubbed and cleaned
- pinch of saffron threads
- 1 large leek, chopped
- 3-4 cloves garlic, chopped
- ½ tsp smoked paprika
- 50g butter, cubed
- 2 Tbsp plain flour
- 4 medium potatoes, peeled, diced
- 200-250g raw prawns, shelled
- 450g fresh white fish fillets and/or crayfish meat, cut into chunks
- juice of ½ lemon
- handful of finely chopped parsley and/or dill
- ½ cup sour cream or crème fraîche, to serve
Place the mussels in a large pot and add enough cold water to just cover them. Add a lid and bring to a gentle simmer over medium heat. Cook for 4-5 minutes until the mussel shells open. Discard any that remain closed.
Using tongs, transfer the mussels to a bowl. Strain the mussel stock through a fine sieve into a large bowl or pot. Stir in the saffron threads and let them infuse while you continue with the recipe.
Return the pot to the stove and heat a drizzle of olive oil over medium heat. Add the chopped leek and garlic, and cook for 3-4 minutes until softened. Stir in the smoked paprika and cook for 30 seconds.
Add the butter and once melted, stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually add 1-2 ladles of the saffron-infused mussel stock while stirring to create a smooth base.
Add about 1.25 litres (5 cups) of stock and the potatoes. Simmer for 10-15 minutes, or until the potatoes are tender. Add more stock if needed and stir occasionally to prevent the chowder from sticking to the bottom of the pot.
Meanwhile, remove the mussel meat from the shells and roughly chop. Chop the prawns if large. Add the chopped mussels, prawns, fish and lemon juice. Stir gently and cook for 3-5 minutes, or until the seafood is just cooked through.
Season to taste with salt and freshly ground black pepper, and more lemon if needed. Stir through the fresh herbs. Serve with a generous dollop of sour cream or crème fraîche.
ROAST CABBAGE WEDGES WITH MISO BUTTER
If I’m honest, I’ve never found cabbage to be that exciting … that is, until I started roasting it. The miso butter works magic, turning it golden and caramelised on the edges, with a soft, sweet centre and loads of savoury flavour. It’s one of those simple dishes that surprises. We often have it as a knockout side, but it’s just as good as a light veggie main with rice or noodles.
SERVES: 4 (as a side) | PREP TIME: 10 MINUTES | COOK TIME: 30-35 MINUTES
Ingredients
- 50g butter, melted
- 1 Tbsp miso paste
- 1 garlic clove, finely grated or crushed
- 1 tsp rice vinegar (or lemon juice)
- ¼ tsp sesame oil (optional)
- 1 small green cabbage (or half a large one), cut into 6–8 wedges, core intact
TO SERVE
- toasted sesame seeds (optional)
- finely chopped chilli (optional)
- squeeze of lemon or lime juice (optional)
Preheat oven to 200°C and line a large oven tray with baking paper. In a bowl, whisk together the melted butter, miso paste, garlic, rice vinegar, and sesame oil (if using) until smooth.
Arrange cabbage wedges in a single layer on the tray, cut side down. Spoon or brush the miso butter generously over each wedge, turning to coat both sides. Reserve a little miso butter for finishing later, if desired.
Roast cabbage for 25-35 minutes, turning halfway, until the cabbage is tender, golden, and crisp at the edges. If the edges are browning too fast, reduce the heat slightly.
Served brushed with remaining miso butter and sprinkled with sesame seeds, chilli and or a squeeze of lemon or lime juice.
Images and text extracted from Nadia’s Farm Kitchen by Nadia Lim, published by Nude Food Inc, RRP $55.00.
