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FT-May17-eMag

MY KIND OF FOOD By Valli Little (HarperCollins, $49.99, available now) FT292 www.foodtechnology.co.nz 11 DINNERTIME GOODNESS (85+ Fresh, Seasonal Meals) by My Food Bag and Nadia Lim (Penguin Random House, $45, available now) DINNERTIME GOODNESS THIS MONTH’S LUCKY SUBSCRIBER, Congratulations to Anthony Williams of ST Andrews Limes in Havelock North, who has won the two books reviewed on this page. B O O K R E V I E W S I don’t know if I’m alone in this, but you can’t help smiling when you see Nadia Lim’s beaming face on the cover of a new cookbook collection. There’s something quintessentially soothing and pleasant about her, and she really is the ‘Alison Holst ‘ for young generations of Kiwis. The young mum, who famously won the second NZ Masterchef title in 2011, knew she wanted to be a foodie from the age of 12, and helped found the hugely successful My Food Bag movement over the past few years. This is the third cookbook under the My Food Bag logo, and it’s a compilation of the highest rating favourites from those who buy the fresh meal bags. Including recipes from the company’s total range – kid-friendly My Family Bag to its restaurant-quality My Gourmet and My Veggie bags – the book also boasts gluten-free recipes and those that can be adapted to be dairy-free. At its heart is Lim’s Nude Food philosophy, which is all about eating food from the ground, sea and sky, and the recipes in the book are not only organised according to the source of their ‘hero’ ingredients, but also in terms of season. “This time around, we wanted to show you all the goodness that goes into our dinners by introducing you to some of the amazing New Zealand suppliers we work with each week,” My Food Bag says. “They have played a huge part in the success of My Food Bag by ensuring our bags contain the freshest local produce, meat and fish.” There’s even a promotional code to get $10 off your first food bag. We may not have heard so much about Valli Little here, but she is a food superstar across the Ditch. The author of 10 bestselling cookbooks, she was the food director for popular and influential ‘delicious.’ magazine for 14 years, and her recipes have inspired generations of home cooks to be adventurous in the kitchen. Her name is synonymous with irresistible twists on unique ingredients, trends and clever reinterpretations of traditional favourites. “I love cooking for my family and friends – a table piled high with delicious food surrounded by people I love is my idea of heaven,” she says. That’s why this latest book is her most personal. Filled with 100 recipes that she cooks time and again for the people she loves, the book’s inclusions are dishes ideal for simple mid-week meals and lazy Sunday suppers; slow-cooked sensations; dishes that burst with colour and flavour making the most of incredible seasonal produce; signature cakes and chocolate-inspired desserts. Born into a family of UK restauranteurs, Little was destined to work in the food industry. After formal training at Le Cordon Bleu in London, she embarked on a career as a food consultant and caterer, creating up to 60 recipes each month inspired by her travels and her love of food. She is a regular guest on national radio…and she should also be a guest in your kitchen too. MY KIND OF FOOD World-leading hot air equipment for the Food & Beverage industry For over 60 years Leister have been the world leader in the fi eld of plastic welding and industrial hot air applications. TYPICAL APPLICATIONS include activating, heating, curing, melting, shrinking, sterilising drying to name a few. carrgroup.co.nz Carr Group Food Tech Ad 1704 5H 210x50.indd 1 26/04/17 9:23 am


FT-May17-eMag
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