Health is where Nadia Lim's heart is

Nadia Lim was the winner of Master Chef in 2011.

Nadia Lim is passionate about delicious, healthy food. Until her win on 2011 MasterChef New Zealand she was a dietitian specialising in diabetes. Her latest cookbook is carefully
thought out and includes nutritional analysis after every recipe. Nadia talks to Colleen Thorpe about her love of healthy food

WHAT SORT OF FOOD DO YOU LOVE TO COOK?
Simple, healthy and delicious food. Really easy-peasy dishes so I can spend less time in the kitchen and more time enjoying eating it.

WHAT IS YOUR COOKING STYLE?
I'm quite a "freestyle" cook. I cook with the seasons and whatever is in front of me. My recipes typically use lots of fresh produce and big, bold often international flavours, like yummy marinades. With my heritage I have been influenced a lot by Asian flavours, and Middle Eastern and Mediterranean, too.

IT'S BEEN AN AMAZING JOURNEY FOR YOU WINNING THE 2011 MASTERCHEF NEW ZEALAND TITLE. WHAT WERE YOU DOING PRIOR TO THIS WIN AND WHERE HAS THE WIN LED YOU?
Before MasterChef I was a dietitian working for the Auckland District Health Board specialising in diabetes.

I'm still committed to helping Kiwis eat healthier but am doing it in a different way, by showing people how delicious and easy healthy eating is. My latest venture is My Food Bag, where I am head chef and dietitian. The service delivers a week's worth of recipes and ingredients to people's doors.

WHAT IS YOUR PHILOSOPHY ON FOOD?
I think if we could all eat (more) food from the ground, the sea and sky - not the factories - we'd be much healthier and happier.

WHAT MAKES UP A "GOOD FOOD" MEAL?
Lots of fresh, colourful seasonal fruit and vegetables (at least half a plate), a quarter protein and a quarter carbohydrates, all packed with delicious flavour.

WHAT SHOULD WE INCLUDE IN OUR DIET EVERY DAY?
The guidelines are in more detail in the book, but in a nutshell: at least five serves of vegetables, at least two to three serves of fruit, a nutritious breakfast and a variety of unprocessed carbohydrates/wholegrains, protein and healthy fat.

GIVE US AN EXAMPLE OF A DAY'S MENU?
Avocado and raspberry smoothie for breakfast; avocado and mango smoked chicken salad for lunch; cajun fish tacos for dinner; Black Doris plum sorbet for dessert.

HOW DID YOU DECIDE ON THE RECIPES FOR THIS BOOK?
I've had many many guinea pigs over for dinner and taste testings ... these are the most popular dishes.

WHAT IS YOUR FAVOURITE RECIPE FROM THIS BOOK?
I think my Turkish rose pavlova and mandarin syrup cake recipes are pretty stellar for different reasons - the Turkish rose pavlova is a show-stopper, whereas the mandarin syrup cake is a very clever cake.

It's as moist and delicious as can be, yet is gluten- and dairy-free and has no added fat - sounds impossible but you have to try it to believe it.

WHO WAS THE BIGGEST INFLUENCE IN YOUR LOVE OF COOKING?
Jamie Oliver influenced me when I was 12 years old, when I decided I wanted to grow up to be like him one day and help the world have fun with cooking, eating and sharing good food.

At 12 I decided I wanted to one day write a cookbook and have a cooking show called Food in the Nude, a spin-off to The Naked Chef.

WHAT WAS THE FIRST DISH YOU EVER COOKED?
Probably mac n' cheese because it was my favourite meal as a kid, so as soon as I was allowed in the kitchen I wanted to know how to make it.

TELL US THREE OF YOUR FAVOURITE COOKING TRICKS?
Peel ginger with a teaspoon (it will change your cooking life) and line your oven trays with baking paper for easy clean-up.

When you are entertaining or holding a dinner party, even if you are stressed/rushed (and the dinner is burning) just act relaxed and in control - it will make your guests feel at ease, which will have a flow-on effect to you. And don't worry, it will all turn out fine.

WHAT DID YOUR SCHOOL REPORT SAY?
"Very good all-rounder". I was always a B+ or A- student, but never an A+ except in food tech/cooking class. It is the only thing I've ever been the top student at.

IF YOU WERE ON MASTERMIND WHAT WOULD YOUR SPECIALIST SUBJECT BE?
Going by the above, it would have to be food or cooking.

I think I'd fail at anything else.