'Freestyle cook' stays true to food values

CULINARY SKILLS: Nadia Lim is passionate about cooking and Hawke's Bay's Food and Wine Classic.

MasterChef 2011 winner Nadia Lim has a lot on her plate, whether it be writing recipes and nutritional articles for Good Health magazine, featuring on TVNZ's Good Morning or penning cookbooks. Amy Shanks asks where it all began and why she's keen to get back to this year's Hawke's Bay Food and Wine Classic (F.A.W.C!)

1 Where did your love of food stem from?

My love of food simply stemmed from a love of eating. However, Jamie Oliver in his early days as the Naked Chef was a big influence on me when I was 12-years-old.

2 How did you come to enter MasterChef and what did you take away from the experience?

I entered MasterChef because I wanted the chance to write a cookbook.

The most important thing I learned on the show (and more afterwards) was "stay true to yourself" - stay true to your food values and what you believe in ... for me that's getting people excited about eating fresh, delicious, healthy food and eating a less processed diet.

3 When did you first get involved with F.A.W.C! and what do you think makes it so special?

I became involved with F.A.W.C! when it first started. I really do think it's the best food festival in New Zealand - there are so many cool events and, of course, Hawke's Bay has the best fresh produce in New Zealand, and the best Farmers Market.

4 How would you describe your cooking style and what inspires you to create unique dishes?

I'm a "freestyle cook". I don't plan too much, I just let whatever ingredients I have in front of me guide me.

My cooking is very fresh produce driven by lots of fruit, veg and fresh herbs.

5 What is the best part about your job, and why?

When it's a sunny day and I'm cooking in my kitchen by myself (with no distractions), listening to some of my favourite music and dancing at the same time, it's fun - I wouldn't change it for anything.