The service offers a range of bags depending on your needs. The most popular is My Classic Bag but others include Bargain Box, a no-frills, affordable family option that kids will love; My Gourmet Bag (for foodie couples); My Family Bag (for young families); and My Express Bag (ready in 30 minutes or less).
For those with special dietary requirements, there’s My Vegetarian Bag; My Gluten-Free Bag and Fresh Start (to assist with weight-loss).
The bags contain recipes and ingredients for a week’s main dinner meals with in-season, fresh ingredients and locally-sourced produce whenever possible, including free-range eggs, chicken and pork, and New Zealand-caught fish.
There’s a strong Gisborne component in the bags. My Food Bag buys frozen peas and corn from Cedenco and other produce from LeaderBrand, while the Eriksen brothers supply some of the meat through their Neat Meat business.
My Food Bag launched its home-delivery service in New Zealand in 2013 when Nadia Lim and co-founder entrepreneur Cecilia Robinson joined forces to provide a convenient meal kit service delivered to the door.
Since then, close to 35 million meals have been delivered.
All recipes are developed according to Nadia’s “Nude Food” philosophy of “ignoring the hype, trusting your instincts and eating real food”.
Nadia leads such a hectic life these days she says she seldom gets to potter in her kitchen.
“I get My Food Bag delivered every week and when we don’t have it (if I gift it to a friend who needs it) I’m lost!” she says.
Her favourite dishes of the moment are slow-cooked lamb shanks with lemon, herb and walnut topping, and baby coconut and raspberry lamingtons.
“Both recipes are from my latest cookbook ‘Let’s Eat!’
“But as the weather warms up I suspect it might be my jelly-tipped ice creams, a healthier, more delicious version of my childhood favourite,” Nadia says.
Customers order My Food Bag online and from September 17, bags will be delivered on Sundays between the hours of 1-4pm or 4-7pm to Gisborne city, Te Hapara, Riverdale, Mangapapa, Whataupoko, Elgin, Inner Kaiti and Outer Kaiti.
Marinated Japanese beef with Teriyaki dressing
Ready-in: 30 mins (express)
Prep: 15 mins
Cook: 25 mins
Serves: 4-5
Marinated beef:
550g beef rump steaks (at room temperature)
1 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons Dijon mustard
Chopped veggies:
(or an assortment of your favourite fresh veggies)
1 carrot
1 Lebanese cucumber
1 spring onion
1 baby cos lettuce
1 tablespoon mint leaves
Teriyaki dressing:
40g teriyaki sauce (store-bought)
1 teaspoon mild sweet chilli sauce
½ teaspoon sesame oil
½-1 teaspoon water
½ -1 teaspoon finely grated ginger (optional)
To serve:
2-3 teaspoons sesame seeds
Steamed Japanese brown rice, brown rice or your favourite rice
1. Pat beef dry with paper towels and cut into thin strips, about 0.5-1cm-thick. In a medium bowl, mix all remaining marinated Japanese beef ingredients together, add beef and toss to coat well. Set aside to marinate while you prepare the rest of the meal.
2. Peel and grate carrot; cut cucumber into matchsticks or grate; thinly slice spring onion (if using); finely shred lettuce; roughly chop mint. Set all aside.
3. Heat a large, dry fry-pan on medium heat and toast sesame seeds, stirring constantly, for about 30 seconds, until light brown. Remove from pan and set aside.
4. Return pan to high heat with a drizzle of oil. Stir-fry beef, in batches, for about 1 minute, until just cooked through. Set aside, covered with foil, to rest for a few minutes. Mix all teriyaki dressing ingredients together in a small bowl.
5. To serve, spoon rice into bowls and top with marinated Japanese beef, a mixture of chopped veggies and mint. Drizzle over teriyaki dressing and sprinkle over sesame seeds.
• Recipe courtesy of My Food Bag
