December 16, 2024 • 11 mins
It's been an eventful 2024 for food personality Nadia Lim.
The celebrity chef, food writer and TV star wrapped up the second season of Nadia's Farm - and gave Kiwi viewers a look into the reality of maintaining a Central Otago farm.
Lim says it was a challenging endeavour - but it's a challenge worth taking on.
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Speaker 1 (00:09):
You're listening to a podcast from News Talks'd be follow
this and our Wide Ranger podcast now on iHeartRadio.
Speaker 2 (00:16):
Well, it was another huge year for chef, author, entrepreneur,
farmer and TV star Nadia Limb. The second season of
Nadia's Farm had our screens showcasing the raw realities of
her and husband Carlos Beggary's farming their one thy two
hundred acre Royal Boon station. It is a delight to
have Nadia Limb on to have a chat a hit
of Christmas. Are you Nadia today?
Speaker 3 (00:38):
Merry Christmas?
Speaker 4 (00:39):
Merry Christmas you.
Speaker 5 (00:41):
Yeah, you're the second of our great New Zealanders of
Christmas series.
Speaker 2 (00:45):
So yeah, problem.
Speaker 5 (00:48):
So let's get stuck in. How how has the farm
gone this year? What were the big challenges?
Speaker 3 (00:53):
Oh? Everything, such a hard game. Honestly, it's not for
the faint hearted. Carlos and I feel like this is
the hardest, trickiest, biggest challenge that we've ever taken on.
And we've done a lot of different things in our careers,
but it's just really really hard to make it make
(01:15):
financial sense farming is they I mean, you hear it
that you've got to do it for the love of
it and for the lifestyle. They say, but there, I say,
it is kind of true, like you wouldn't do it
unless you really really loved it.
Speaker 4 (01:28):
Yeah, and you still really and you still really really
love it.
Speaker 2 (01:31):
I do.
Speaker 3 (01:32):
It's kind of well, it's kind of like this love
hate relationship, like all good relationships, right, Yeah, what's I mean?
So it's stunning whenever you know, we're like I'm just
looking outside now, looking at We're surrounded by the mountains
and very lush green parties at the moment because it's
been a very wet spring, but we've had some good
heat and it's just beyond breathtaking stunning, and nothing beats that,
(01:56):
Like yeah, sure, sure it doesn't. It isn't the best
financial investment really, but it's stunning. I wouldn't. I wouldn't
change it for anything else.
Speaker 2 (02:05):
It's the beauty of Natias Farm. And I mean both seasons,
but particularly seasons. So it's warts and all, isn't it.
And I use the word raw specifically because it is.
It shows all the challenges that you're going through and
the things that aren't working right. I mean, you must
get some good feedback from other farmers to say yeah,
this is farming in a nutshell.
Speaker 3 (02:24):
Yeah. Absolutely. I mean when we first agreed to do
the show, we were a little bit apprehensive and nervous
as to how it would be perceived. I mean, we
talked with a production company and we said, look, we
don't want this to be an entertainment show. The reason
we're doing this and the reason we've said yes, is
because we want to show real farming. We want to
show everything, you know, the good and the bad, and
(02:47):
it has to be real because I feel like there's
a lot of misinformation and miscommunication and misunderstanding between you know,
what goes on on a farm and people that don't
that aren't aren't involved in farming, and there has been
a lot of that stuff happening in the media, and
that's what we wanted to do. We wanted to kind
of help bridge that gap and actually show what it
(03:09):
is really like on a farm and the challenges that
you really do face. And I mean, if you've watched
the show, you would have just been challenge, challenge, everything
going wrong after everything, you know, with some good winds
along the way. Like I'm really proud of our on
site farm avatar. I know it sounds really gory. It's
(03:30):
a very strange thing to be proud of, and a
lot of people will have trouble maybe understand this. I mean,
I never even ever, ever in my life, thought, wow,
I was going to one day have like basically you know,
a killing shares avatar on our property. But the reason
we did that was to kind of try and change
up the meat game where instead of animals having to
(03:53):
go on trucks and travel long distances, you know, to
the works, and it's it's a stressful time, like can
we do it in the best possible way that we can?
And so these animals they live an incredible life, you know,
while they're alive, they really truly live betteralized than most
people are around the world. They're free range out on
open grass, you know. And then but when it comes
(04:14):
to the d day, it's not that pleasant. But we're
our being on the farm. They never have to travel,
they're always at home. You know, it's done so quickly,
there's a little little stress as possible. So I know
it sounds awful and glory talking about this, but I'm
just being real and honest.
Speaker 5 (04:30):
But that's funny that you say that, because awful and
glory some much of us. Nearly everyone eats meat, but
everyone hides from the actuality of what happens.
Speaker 3 (04:39):
Yeah yeah, and that's you know, that's what Carlos and I,
I guess, have always been about, is you know, let's
just let's face the realness and let's show things for
what they are and how food actually gets to your plate.
Speaker 1 (04:52):
Yeah.
Speaker 2 (04:53):
Yeah, So ahead of Christmas, as a farmer of a
very big high country station, do you get a bit
of a Christmas. I suppose you'll get some time with
a family, but then there'll be farming on the other
side of those days as well, now to you.
Speaker 3 (05:06):
Yeah, it's a bit tricky with us. I mean, if
farmers twenty four to seven, there's not really any day off,
especially with our farm because we are so diversified. So
I'm just looking out the window and there's pet sheets
walking across the lawn with the dog following them. But
because we've got so we do you know, we do
crops which kind of seasonal, but the harvest will be
(05:28):
on in the middle of summer. So that's Carlos out
on the combine harvester full time twenty four seven for
three or four weeks. The sheep we do all throughout
the year. And then chickens they lay eggs every day.
Of course, we've got nine thousand chickens. So I mean,
you know, you'll tell them to take a break, take
a little holiday. They don't have to lay eggs on
(05:50):
Christmas Day. But of course listen, they just keep doing it.
Speaker 4 (05:54):
Yeah, arrogant.
Speaker 2 (05:55):
Yeah.
Speaker 5 (05:58):
And so what about are you in charge of the
cooking over Christmas? On Christmas Day? Do you take charge
of that or would you allow someone else to do that?
Speaker 1 (06:06):
Oh?
Speaker 3 (06:07):
I kind of well, I would allow someone else to
do it because I get the Christmas My Food bags,
which is genius. So I've got we've got twenty people
in total, and I've bought two Christmas My Food bags.
Well actually lies my mum bought them. That was her
contribution to family Christmas. And it's great because you can
trust anyone to take the recipes and make them up
(06:27):
because they're easypsy all the instructions are there, all the
ingredients are there. You don't have to go shopping. Yeah,
so I'm we're guaranteed to have an amazing Christmas beast
with very little effort, which is good.
Speaker 5 (06:38):
Well, that's good to know because I've just thought it
in my food bag Christmas.
Speaker 3 (06:41):
You love that. I've tried the menu a few times
and it is so good. It's really really delicious. Yeah,
here's I'm alo beautiful.
Speaker 2 (06:52):
How old's arlo? Now, Nadia, it's going to be too
in stress? Oh gorgeous?
Speaker 3 (06:57):
Yeah, little wrap bag.
Speaker 5 (07:00):
I've got a Chris, I've got a question for you,
and this is going into your expertise a Nadia elims
as a.
Speaker 4 (07:06):
As a chef. How do you stop a turkey from
drying out?
Speaker 2 (07:11):
Brain?
Speaker 3 (07:11):
It really good idea to brain. It's just I mean,
if you google Rusty for brain, you know it's just salt,
sugar water and you could put some spices in it
if you like, like all spice or anything, clothes, whatever
you like, and then focun in the brine overnight and
that will stop it from drying out.
Speaker 5 (07:31):
I did that last year. It still dried out. I
don't know what I did wrong. I bind it for
two days.
Speaker 4 (07:36):
Actually, yeah, I think cooked it.
Speaker 5 (07:39):
I think I got arrogant with the over brining and
then overcooked it.
Speaker 3 (07:44):
I mean it's just like chicken, nometter, what if you
overcooked the chicken. Yeah?
Speaker 5 (07:49):
Yeah, but there's nothing worse sin seeing your family pretending
that you've that they're enjoying that turkey and then you
just go, I know it's.
Speaker 2 (07:56):
Dry, and you hear the crunches are biting.
Speaker 5 (08:00):
Down so many, so much cramber.
Speaker 2 (08:03):
That thought, exactly exactly. We are chatting to Nadia Limb
as part of our Great New Zealanders of Christmas series.
Thanks again, we're going to chat with us Nadia, all good.
Speaker 3 (08:13):
I'm so I apologize about the screaming baby.
Speaker 4 (08:17):
Lovely, we love it.
Speaker 2 (08:19):
The door.
Speaker 4 (08:23):
Two years old is never going to leave mother.
Speaker 3 (08:24):
Along that played with the dogs and the pet Lamb,
what a life.
Speaker 5 (08:29):
Yeah, hey, I've got another cooking related question, and this
is quite a punishing question to beer with me.
Speaker 4 (08:36):
And I'm actually going to use this against people. But
I'm a.
Speaker 5 (08:39):
Big fan of cleaning as I go, well I'm cooking.
In fact, I've been accused of being more more focused
on cleaning than the actual cooking. What what are your
views on making a mess in the kitchen? How important
is to clean up? And can a wonderful meal and
a good time at Christmas be ruined by a massive
mess by a punisher in your family that uses every
pot in the in the cupboard.
Speaker 3 (08:58):
Well, that's that's the answer. Is very dependent on lots
of seconds. Decides to clean it all up and it's
not going to ruin the meal, but the person if
the eater has to cleaner or all up there, it
would definitely ruin the meal. Yes, it were.
Speaker 5 (09:13):
Yeah, that's the thing, isn't it, because because the you
can't if you're cooking and someone else's cleaning.
Speaker 4 (09:18):
You have to have respect for the cleaner.
Speaker 3 (09:19):
Absolutely, yeah, absolutely, yeah. But I think I reckon you've
cooked better if you keep your bench space clean as
you go. It's kind of like, you know, if you've
got a messy desk, it's just not going to do
great work. Same kind of thing.
Speaker 2 (09:34):
I noticed it when you're on master Chief. Actually, Nadia,
you're one of the better ones that you cleaned as
you went along and it was noticed. I just say that,
wouldn't yeah saying that?
Speaker 3 (09:45):
I don't know if I was. I got told off
a lot.
Speaker 4 (09:48):
Who was edited around to make you look better?
Speaker 3 (09:51):
Maybe? But I think I think I've gotten better as
I've gotten older. You know, being a mum, it's all
about efficiency and you don't want to get to the
end of the night and have a big pile of dishes.
So I've definitely gotten better.
Speaker 5 (10:05):
But equally you can end up at the other end
of you can end up the other are any things
which I get accused of just having a very clean
kitchen and a very poor meal, and then you get
a close to being more of a cleaner than.
Speaker 3 (10:17):
Okay, you can come live at my house exactly. Coming
at my house would be a good team.
Speaker 4 (10:23):
Yeah.
Speaker 2 (10:23):
Hey, ahead of Christmas, Nadia, do you have a favorite
Christmas song and a favorite Christmas movie?
Speaker 3 (10:29):
My favorite Christmas song has always been jingle Bell Rock
because it's a real lively, upbeat one that's fund a
dancer with the kids. Favorite Christmas movie probably something that
I can watch with the kids, like The Grinch.
Speaker 5 (10:44):
Yes, well there you go. You're you're you're in keeping
with Die Henwood from yesterday. He was a big fan
of the Grinch, like the animated Grinch as opposed to the.
Speaker 3 (10:52):
The animated one. The animated one, Yeah, not the.
Speaker 4 (10:56):
Not the Jim Carrey one with the freaking face work.
Speaker 2 (10:59):
Yeah. And have you got a message for New Zealand
for twenty twenty five?
Speaker 3 (11:05):
Nadia's putting me on the spot.
Speaker 5 (11:13):
It's got to be very meaningful and it's good to
no appreciate it, bring back productivity to the country and
just raise the general spirit and bring everyone together. If
you could just rustle that up on the spot, that'd
be amazing.
Speaker 4 (11:23):
Nadia.
Speaker 2 (11:25):
Keep it real, it's very key.
Speaker 4 (11:28):
Yeah, no, no, no, that's good. There's this deeper meaning in that. Yeah,
just keep it really, there's a lot of layers in there.
Speaker 2 (11:37):
Well, Nadia, we've absolutely loved chatting with you. Have a
fantastic Christmas and and hopefully all goes well on the
farm over summer and we'll catch up again soon.
Speaker 3 (11:47):
Thank you. Yeah, you guys to have a great one.
Speaker 2 (11:49):
Thank you very much. That is Nadia Lem, part of
our Great New Zealander of Christmas series. You're listening to
News Talks the Be Good Afternoon.
Speaker 1 (11:57):
For more from News Talks b listen live on air
or online, and keep our shows with you wherever you
go with our podcasts on iHeartRadio.
You're listening to a podcast from News Talks'd be follow
this and our Wide Ranger podcast now on iHeartRadio.
Speaker 2 (00:16):
Well, it was another huge year for chef, author, entrepreneur,
farmer and TV star Nadia Limb. The second season of
Nadia's Farm had our screens showcasing the raw realities of
her and husband Carlos Beggary's farming their one thy two
hundred acre Royal Boon station. It is a delight to
have Nadia Limb on to have a chat a hit
of Christmas. Are you Nadia today?
Speaker 3 (00:38):
Merry Christmas?
Speaker 4 (00:39):
Merry Christmas you.
Speaker 5 (00:41):
Yeah, you're the second of our great New Zealanders of
Christmas series.
Speaker 2 (00:45):
So yeah, problem.
Speaker 5 (00:48):
So let's get stuck in. How how has the farm
gone this year? What were the big challenges?
Speaker 3 (00:53):
Oh? Everything, such a hard game. Honestly, it's not for
the faint hearted. Carlos and I feel like this is
the hardest, trickiest, biggest challenge that we've ever taken on.
And we've done a lot of different things in our careers,
but it's just really really hard to make it make
(01:15):
financial sense farming is they I mean, you hear it
that you've got to do it for the love of
it and for the lifestyle. They say, but there, I say,
it is kind of true, like you wouldn't do it
unless you really really loved it.
Speaker 4 (01:28):
Yeah, and you still really and you still really really
love it.
Speaker 2 (01:31):
I do.
Speaker 3 (01:32):
It's kind of well, it's kind of like this love
hate relationship, like all good relationships, right, Yeah, what's I mean?
So it's stunning whenever you know, we're like I'm just
looking outside now, looking at We're surrounded by the mountains
and very lush green parties at the moment because it's
been a very wet spring, but we've had some good
heat and it's just beyond breathtaking stunning, and nothing beats that,
(01:56):
Like yeah, sure, sure it doesn't. It isn't the best
financial investment really, but it's stunning. I wouldn't. I wouldn't
change it for anything else.
Speaker 2 (02:05):
It's the beauty of Natias Farm. And I mean both seasons,
but particularly seasons. So it's warts and all, isn't it.
And I use the word raw specifically because it is.
It shows all the challenges that you're going through and
the things that aren't working right. I mean, you must
get some good feedback from other farmers to say yeah,
this is farming in a nutshell.
Speaker 3 (02:24):
Yeah. Absolutely. I mean when we first agreed to do
the show, we were a little bit apprehensive and nervous
as to how it would be perceived. I mean, we
talked with a production company and we said, look, we
don't want this to be an entertainment show. The reason
we're doing this and the reason we've said yes, is
because we want to show real farming. We want to
show everything, you know, the good and the bad, and
(02:47):
it has to be real because I feel like there's
a lot of misinformation and miscommunication and misunderstanding between you know,
what goes on on a farm and people that don't
that aren't aren't involved in farming, and there has been
a lot of that stuff happening in the media, and
that's what we wanted to do. We wanted to kind
of help bridge that gap and actually show what it
(03:09):
is really like on a farm and the challenges that
you really do face. And I mean, if you've watched
the show, you would have just been challenge, challenge, everything
going wrong after everything, you know, with some good winds
along the way. Like I'm really proud of our on
site farm avatar. I know it sounds really gory. It's
(03:30):
a very strange thing to be proud of, and a
lot of people will have trouble maybe understand this. I mean,
I never even ever, ever in my life, thought, wow,
I was going to one day have like basically you know,
a killing shares avatar on our property. But the reason
we did that was to kind of try and change
up the meat game where instead of animals having to
(03:53):
go on trucks and travel long distances, you know, to
the works, and it's it's a stressful time, like can
we do it in the best possible way that we can?
And so these animals they live an incredible life, you know,
while they're alive, they really truly live betteralized than most
people are around the world. They're free range out on
open grass, you know. And then but when it comes
(04:14):
to the d day, it's not that pleasant. But we're
our being on the farm. They never have to travel,
they're always at home. You know, it's done so quickly,
there's a little little stress as possible. So I know
it sounds awful and glory talking about this, but I'm
just being real and honest.
Speaker 5 (04:30):
But that's funny that you say that, because awful and
glory some much of us. Nearly everyone eats meat, but
everyone hides from the actuality of what happens.
Speaker 3 (04:39):
Yeah yeah, and that's you know, that's what Carlos and I,
I guess, have always been about, is you know, let's
just let's face the realness and let's show things for
what they are and how food actually gets to your plate.
Speaker 1 (04:52):
Yeah.
Speaker 2 (04:53):
Yeah, So ahead of Christmas, as a farmer of a
very big high country station, do you get a bit
of a Christmas. I suppose you'll get some time with
a family, but then there'll be farming on the other
side of those days as well, now to you.
Speaker 3 (05:06):
Yeah, it's a bit tricky with us. I mean, if
farmers twenty four to seven, there's not really any day off,
especially with our farm because we are so diversified. So
I'm just looking out the window and there's pet sheets
walking across the lawn with the dog following them. But
because we've got so we do you know, we do
crops which kind of seasonal, but the harvest will be
(05:28):
on in the middle of summer. So that's Carlos out
on the combine harvester full time twenty four seven for
three or four weeks. The sheep we do all throughout
the year. And then chickens they lay eggs every day.
Of course, we've got nine thousand chickens. So I mean,
you know, you'll tell them to take a break, take
a little holiday. They don't have to lay eggs on
(05:50):
Christmas Day. But of course listen, they just keep doing it.
Speaker 4 (05:54):
Yeah, arrogant.
Speaker 2 (05:55):
Yeah.
Speaker 5 (05:58):
And so what about are you in charge of the
cooking over Christmas? On Christmas Day? Do you take charge
of that or would you allow someone else to do that?
Speaker 1 (06:06):
Oh?
Speaker 3 (06:07):
I kind of well, I would allow someone else to
do it because I get the Christmas My Food bags,
which is genius. So I've got we've got twenty people
in total, and I've bought two Christmas My Food bags.
Well actually lies my mum bought them. That was her
contribution to family Christmas. And it's great because you can
trust anyone to take the recipes and make them up
(06:27):
because they're easypsy all the instructions are there, all the
ingredients are there. You don't have to go shopping. Yeah,
so I'm we're guaranteed to have an amazing Christmas beast
with very little effort, which is good.
Speaker 5 (06:38):
Well, that's good to know because I've just thought it
in my food bag Christmas.
Speaker 3 (06:41):
You love that. I've tried the menu a few times
and it is so good. It's really really delicious. Yeah,
here's I'm alo beautiful.
Speaker 2 (06:52):
How old's arlo? Now, Nadia, it's going to be too
in stress? Oh gorgeous?
Speaker 3 (06:57):
Yeah, little wrap bag.
Speaker 5 (07:00):
I've got a Chris, I've got a question for you,
and this is going into your expertise a Nadia elims
as a.
Speaker 4 (07:06):
As a chef. How do you stop a turkey from
drying out?
Speaker 2 (07:11):
Brain?
Speaker 3 (07:11):
It really good idea to brain. It's just I mean,
if you google Rusty for brain, you know it's just salt,
sugar water and you could put some spices in it
if you like, like all spice or anything, clothes, whatever
you like, and then focun in the brine overnight and
that will stop it from drying out.
Speaker 5 (07:31):
I did that last year. It still dried out. I
don't know what I did wrong. I bind it for
two days.
Speaker 4 (07:36):
Actually, yeah, I think cooked it.
Speaker 5 (07:39):
I think I got arrogant with the over brining and
then overcooked it.
Speaker 3 (07:44):
I mean it's just like chicken, nometter, what if you
overcooked the chicken. Yeah?
Speaker 5 (07:49):
Yeah, but there's nothing worse sin seeing your family pretending
that you've that they're enjoying that turkey and then you
just go, I know it's.
Speaker 2 (07:56):
Dry, and you hear the crunches are biting.
Speaker 5 (08:00):
Down so many, so much cramber.
Speaker 2 (08:03):
That thought, exactly exactly. We are chatting to Nadia Limb
as part of our Great New Zealanders of Christmas series.
Thanks again, we're going to chat with us Nadia, all good.
Speaker 3 (08:13):
I'm so I apologize about the screaming baby.
Speaker 4 (08:17):
Lovely, we love it.
Speaker 2 (08:19):
The door.
Speaker 4 (08:23):
Two years old is never going to leave mother.
Speaker 3 (08:24):
Along that played with the dogs and the pet Lamb,
what a life.
Speaker 5 (08:29):
Yeah, hey, I've got another cooking related question, and this
is quite a punishing question to beer with me.
Speaker 4 (08:36):
And I'm actually going to use this against people. But
I'm a.
Speaker 5 (08:39):
Big fan of cleaning as I go, well I'm cooking.
In fact, I've been accused of being more more focused
on cleaning than the actual cooking. What what are your
views on making a mess in the kitchen? How important
is to clean up? And can a wonderful meal and
a good time at Christmas be ruined by a massive
mess by a punisher in your family that uses every
pot in the in the cupboard.
Speaker 3 (08:58):
Well, that's that's the answer. Is very dependent on lots
of seconds. Decides to clean it all up and it's
not going to ruin the meal, but the person if
the eater has to cleaner or all up there, it
would definitely ruin the meal. Yes, it were.
Speaker 5 (09:13):
Yeah, that's the thing, isn't it, because because the you
can't if you're cooking and someone else's cleaning.
Speaker 4 (09:18):
You have to have respect for the cleaner.
Speaker 3 (09:19):
Absolutely, yeah, absolutely, yeah. But I think I reckon you've
cooked better if you keep your bench space clean as
you go. It's kind of like, you know, if you've
got a messy desk, it's just not going to do
great work. Same kind of thing.
Speaker 2 (09:34):
I noticed it when you're on master Chief. Actually, Nadia,
you're one of the better ones that you cleaned as
you went along and it was noticed. I just say that,
wouldn't yeah saying that?
Speaker 3 (09:45):
I don't know if I was. I got told off
a lot.
Speaker 4 (09:48):
Who was edited around to make you look better?
Speaker 3 (09:51):
Maybe? But I think I think I've gotten better as
I've gotten older. You know, being a mum, it's all
about efficiency and you don't want to get to the
end of the night and have a big pile of dishes.
So I've definitely gotten better.
Speaker 5 (10:05):
But equally you can end up at the other end
of you can end up the other are any things
which I get accused of just having a very clean
kitchen and a very poor meal, and then you get
a close to being more of a cleaner than.
Speaker 3 (10:17):
Okay, you can come live at my house exactly. Coming
at my house would be a good team.
Speaker 4 (10:23):
Yeah.
Speaker 2 (10:23):
Hey, ahead of Christmas, Nadia, do you have a favorite
Christmas song and a favorite Christmas movie?
Speaker 3 (10:29):
My favorite Christmas song has always been jingle Bell Rock
because it's a real lively, upbeat one that's fund a
dancer with the kids. Favorite Christmas movie probably something that
I can watch with the kids, like The Grinch.
Speaker 5 (10:44):
Yes, well there you go. You're you're you're in keeping
with Die Henwood from yesterday. He was a big fan
of the Grinch, like the animated Grinch as opposed to the.
Speaker 3 (10:52):
The animated one. The animated one, Yeah, not the.
Speaker 4 (10:56):
Not the Jim Carrey one with the freaking face work.
Speaker 2 (10:59):
Yeah. And have you got a message for New Zealand
for twenty twenty five?
Speaker 3 (11:05):
Nadia's putting me on the spot.
Speaker 5 (11:13):
It's got to be very meaningful and it's good to
no appreciate it, bring back productivity to the country and
just raise the general spirit and bring everyone together. If
you could just rustle that up on the spot, that'd
be amazing.
Speaker 4 (11:23):
Nadia.
Speaker 2 (11:25):
Keep it real, it's very key.
Speaker 4 (11:28):
Yeah, no, no, no, that's good. There's this deeper meaning in that. Yeah,
just keep it really, there's a lot of layers in there.
Speaker 2 (11:37):
Well, Nadia, we've absolutely loved chatting with you. Have a
fantastic Christmas and and hopefully all goes well on the
farm over summer and we'll catch up again soon.
Speaker 3 (11:47):
Thank you. Yeah, you guys to have a great one.
Speaker 2 (11:49):
Thank you very much. That is Nadia Lem, part of
our Great New Zealander of Christmas series. You're listening to
News Talks the Be Good Afternoon.
Speaker 1 (11:57):
For more from News Talks b listen live on air
or online, and keep our shows with you wherever you
go with our podcasts on iHeartRadio.
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