October 1, 2025 • 12 mins
A new cookbook and a celebration of the farming sector.
Kiwi Chef Nadia Lim has spent over five years designing her new cookbook, which she says is about paying tribute to the farmers, land, and sustainable food.
‘Nadia’s Farm Kitchen’ is filled with seasonal recipes, as well as offering a glimpse into life on Royalburn Station with personal stories and anecdotes.
She joined Mike Hosking to discuss the book and for a bit of a trip down memory lane, telling him that looking back, their journey on the farm is quite different to what they originally expected.
“I would describe the whole journey, if I could sum it up, as starting from quite an idealistic place,” Lim told him.
“You know, oh, we’re going to be on this farm and we’re going to diversify and we’re going to have a full farm to plate model, to being chipped away, chipped away at slowly over the years, to definitely becoming a whole lot more realistic.”
“It’s really a game of you win some, you lose some.”
However, despite some mixed results, Lim says they love living on Royalburn Station.
“It might not be the best financial return, but I can tell you it is the best lifestyle return, and you can’t beat that.”
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Time once again to celebrate the genius of farming in
the sector that is right now holding this economy of
ours up. Of course, Nadia Limb has done books, but
her latest has been a number of years in gestation.
It is a tribute to the farmers and land and
sustainable food in general. And Nadia Limmas backward us. Lovely
to see you.
Speaker 2 (00:16):
I do know.
Speaker 1 (00:17):
Do you know you are the first? I think I'm
correct in saying this. You are the first guest we've
had on this program that has asked for one of
our coffees. Oh really, I believe so.
Speaker 2 (00:26):
I know that's funny because you know I don't normally
drink coffee. I gave it up in solidarity for my husband, Carlos,
because he was having too many. And this is probably
the first one I've had in months. Wow, I can
I'm going to be disappointed.
Speaker 1 (00:39):
I am trepidacious at what it tastes.
Speaker 2 (00:41):
Like average, But it's fine, Thank you, Sam, Thank you
very much. Sam. It's the it's the thought that goes.
Speaker 1 (00:51):
Do you know when he wrought it in, because I'm
a coffee snob. When he brought it in, I smelt
it and I thought, oh, Nadia what are you doing?
Speaker 2 (00:59):
You a coffee snock? This sounds a well.
Speaker 1 (01:02):
The thing is, I'm just to you to say you
don't have to drink in any more of it because
it's quite a big cup. So if you want to
have a few SEPs.
Speaker 2 (01:08):
I wasn't feeling that sharp this morning, not as sharp
as I normally do.
Speaker 1 (01:12):
You hung over here?
Speaker 2 (01:12):
Maybe this? No? No, definitely not. I've been working too hard.
Speaker 1 (01:17):
No good on you. No, just a little bit of
the old down memory lane. If we can what you
thought talking about your property and your journey in the country,
what you thought it was going to be and what it.
Speaker 2 (01:31):
Is probably yeah, if I'm honest, probably pretty different. I
would describe the whole journey if I could sum it up,
as starting from quite an idealistic place, you know, oh,
we're going to be on this farm and we're going
to diversify and we're going to have a full farm
to plate model, to being chipped away, chipped away at
(01:53):
slowly over the years, to definitely becoming a lot more
realistic and going, shit, this whole farming thing is not
as bloody easy or as predictable as what we were hoping. Yeah,
it's it's really a game of you win some, you
lose some.
Speaker 1 (02:09):
Yeah, an more than you lose.
Speaker 2 (02:12):
I'd say it's about fifty to fifty to be honest.
I mean, what's great at the moment with sheep farming
For the sheep farmers, they're they're the lamb price is
the best it's been in decades, Like in age, It's like,
that's fantastic for the sheep farmers. We are sheep farmers. However,
we just get store lambs in now because we have
our own brand of lamb and to to meet the
(02:32):
demand of the market, we needed to upscale. So instead
of having all the use on the farm and lambing
on the farm, we moved to a store lamb model.
So we raise them after weaning and then they go
through our own micro abbatoir on the farm and butchery,
which is very unique. Like we don't there's there's only
a couple of farms in the country that are not
a micro abatar.
Speaker 1 (02:52):
Which is one of the main chriestions. Before I forget,
I'll ask that how much have you spent on your
farm that you could argue you didn't need to in
terms of what you were specifically looking to do.
Speaker 2 (03:04):
Gosh, sure, you're onto it make these types of questions
probably quite a lot. Yeah, Like if we could go
back in time, there's definitely things we would have done
pretty differently, and some things that we wouldn't have even
gone into. I mean, we ended up closing our organic
market garden down last year because it just was losing
money every month. You know, we just couldn't make it work.
(03:26):
Our chickens, for example, the eggs do really really well,
but there's always kind of problems cropping up with them. Yeah,
it would have been easier probably to just crop the
whole farm and keep things maybe a bit more simple.
But at the same time, we have had some amazing winds,
like going back to the Abatoa, so that's game changing
what we've done there. We're pioneers and that and that's
(03:48):
going well. But of course, because we're buying in store lambs,
we're not making the money off the actual sheep farming.
But so not such a good market for us at
the moment. However, the product that we create incredible, like
actual it really is amazing.
Speaker 1 (04:03):
How much of and without getting too personal about it,
how much of what you've done is about the U
side of it. The Nadi limb side of it, making
books and doing the television shows and stuff, and therefore,
if you'd only been a crop farmer, the television show
would have been boring because once, once you'd show in
the corn, that was it.
Speaker 2 (04:21):
Yeah. No, I think that's a very valid point, and
that's Carlos and I often talk about that. We're like, well,
if we hadn't done all this, then all of these
opportunities wouldn't have come about, and vice versa. So they're
kind of very intertwined. Yeah, yeah, you can't really untangle
the two of them.
Speaker 1 (04:37):
Do you recommend scale because yours is a massive place?
Does it work at scale? Well?
Speaker 2 (04:43):
I think there is such a thing as overshooting the
sweet point. I think you're gonna like, if you look
at a bowl shaped curve, right, you know you've got
to get to the top of that curve, and when
you get to the top of that curve, then stop,
don't keep going. And I think in some cases we did.
We were like scale, scale, scale, and we overshot the
sweet point. But we are kind of pulling back now
so we can't. We're getting to a much better place
(05:04):
where it is, you know, parts of it are profitable,
and then some some of it is barely profitable, but
it's part of the whole story. So so it's all,
like I was saying, it's so intertwined. You can't just
pull one. Of course, if you pull one thread then
it kind of unravels the whole.
Speaker 1 (05:18):
How many paddocks are passion?
Speaker 2 (05:20):
Well, how many paddocks are passion? Oh? Now? Less less
of them now. Carlos is going on the cropping side
this year. He's going big on like Ballei for his
swifty Bear product, which is working. Yeah, so definitely less
of them now.
Speaker 1 (05:38):
I'd say, really, and where are you at in the
journey do you think, given it hasn't happened yet, as
to where you want to be ideally or are you
there already? No?
Speaker 2 (05:50):
No, definitely not there already. But then that's an interesting
question because I feel like wherever you are, you'll still
kind of want to tweak and adjust things. Yeah, but yeah,
I mean i'd say we're not. We love living down there.
It's it might not be the best financial return, but
(06:11):
I can tell you it is the best lifestyle return,
and you can't beat that.
Speaker 1 (06:15):
That's worth its weight in gold. One more down memory
Lane question one of the things that I probably bored
you with the story previously, But one of the things
I've always liked and admired about you is that you
came out of Master Chef and it was back in
the days when I think you're still the only one
who's genuinely taken that singular opportunity and turned it into
(06:36):
something quite profound. Before, you know, reality television became a
thing about people wanting to enhance their Instagram following, as
opposed to you wanted to do something and that was
the thing you were and it worked out. Does it
still feel like a dream come true in that sense.
Speaker 2 (06:52):
When I think back to it as a twelve year
old and what my dream was back then? Then yes,
I go, wow, it's pretty amazing. How lucky I am that
that I'm getting to do what I always dreamed of
doing and more?
Speaker 1 (07:05):
It's incredible. And when was that? When was Mastership? I
mean fifteen years? Was it fifteen?
Speaker 2 (07:11):
I'm so young. I was twenty four, twenty four to
twenty five from forty now are you? Yeah?
Speaker 1 (07:16):
Jeez, not as old as me?
Speaker 2 (07:20):
Yeah? How old does that make you?
Speaker 1 (07:22):
Oh? The way she laughed, she's loved the seasons? What's
your favorite in Central Attacks. See here's my thing about
Central Attiger. Winter's too harsh and unless your ski that
is true.
Speaker 2 (07:36):
But have you ever seen a complete white out?
Speaker 1 (07:38):
Yeah?
Speaker 2 (07:39):
I have, Oh so beautiful is it it is? But
then when it gets when it melts and it goes
with slush.
Speaker 1 (07:44):
Exactly, So I've seen that. So sure, obviously spring would
be a thing, wouldn't it spring?
Speaker 2 (07:50):
I think for me it's the shoulder seasons, yes, Spring
and autumn. Yeah, there's they're stunning. Autumn especially, you know,
it's just like a showstopper, all those colors.
Speaker 1 (07:59):
Arrowtown, those of places. So when it comes to this
particular book, which we should spend sometimes thinking about it,
it's one of these coffee table type books too. Yeah.
Speaker 2 (08:07):
Yeah, it's a beautiful hardcover I self published, so I
kind of get to make the calls on what the
book looks like and how much investment goes into the photography.
And is that why you're on the cover, Yes, yes,
as well be.
Speaker 1 (08:21):
On the cover again. Do you have rabbits hanging from
the top of the door.
Speaker 2 (08:25):
Well on the cover yes, normally no, we wouldn't hang
them from the door. Normally we'd I'm quickly skinn and
gut them and chuck them.
Speaker 1 (08:32):
And how much did you in your time down there?
The dealing with animals, the slicing off of the heads,
the removal of the organs.
Speaker 2 (08:39):
I knew quite a bit of it before moving down
because Carlos has always been begin to hunting, but I've
definitely learned more. Yes, since we've moved down. Do you
like rabbit? Have you tried it before? You haven't.
Speaker 1 (08:51):
I've tried it, of course, I've tried it. You don't
want to have a conversation with me about my habits
of eating.
Speaker 2 (08:58):
I'm a tragic You are pretty conservative, very.
Speaker 1 (09:01):
Very very conservative as far but as far as the
seasons go, do you eat seasonally and cooks seasonally?
Speaker 2 (09:07):
Very very much so, even way more so since we
moved down there, Like you're actually if you really eat
kind of off the land, you're actually you actually end
up being quite limited with what you can have, like
so we and when we first moved down, I was
so adamant. I was like, I'm gonna live one hundred
percent off the land other than dairy because we don't
(09:27):
have a milking cow. And I was like, I'm gonna
do this, And it was a bit of a challenge
to me, and I stuck to it for a couple
of years. I've relaxed quite a bit now because it
is really hard. But our diet did become quite limited.
Like we'd have tomatoes every day, three meals a day,
for like three months, and then we wouldn't have tomatoes
for the remaining nine months. And then we'd go through
a period through winter where we didn't have many vegetables
(09:50):
and it was just pumpkin and kale, And like, you
get so sick.
Speaker 1 (09:54):
Of it, No kidding, do you pumpkin and kale? Who
would have thought so? So? Do you eat anything processed
at all?
Speaker 2 (10:02):
Occasionally? But I prefer real food. I think it just
tastes so much better. The thing is, when you get
used to eating a real food diet with with minimal
refined sugar and that kind of thing, like you your
taste buds actually change and you don't want it. You
try it, you go, oh, I don't feel good.
Speaker 1 (10:20):
So what I have every day is with lunch, just
a small remiican of fruit.
Speaker 2 (10:25):
Nice.
Speaker 1 (10:25):
So I have some strawberries and some blueberries. Not in winter,
I hope, all year round. Yes, No, that was my question.
So I'm not I'm not against bringing food from anywhere
in the world.
Speaker 2 (10:36):
You know they're going to be sprayed, right, of.
Speaker 1 (10:37):
Course, I give all that, but I would rather have
a blueberry all year round than eat seasonally. Do you
think less of me because of this?
Speaker 2 (10:45):
Yes? No, what I'm thinking is your taste buds aren't
great because those strawberries and those blueberries an't good.
Speaker 1 (10:53):
They're not the same as coming out of the garden.
Of course they're not.
Speaker 2 (10:56):
Could we not tempt you to have like a tamarillo instead?
Speaker 1 (10:59):
No? No, this is this is the limitation of my diet.
If I could eat literally anything. Then she poor Katie,
no ship Well she's actually I blame her. She serves it.
It's not my fault. But so you're you're against food miles,
and you know, well purely.
Speaker 2 (11:12):
Because to me it just doesn't really make sense. I mean,
a when you're importing the produce, it is going to
be sprayed, it has to be fumigated. Then it doesn't
taste great. So what's the point if it doesn't taste
good and it's been cold storage? And then I guess see,
on top of that, you got the food miles, all
that extra fuel and everything, and then we're not also
not supporting the New Zealand farmers and producers, which I
know that you would love it.
Speaker 1 (11:32):
I do. I support I support them in season and
you're right. So we grow our we grow berries and
stuff at our place, and when you pick them, there
is nothing. There is nothing like garden to table is
there in the will?
Speaker 2 (11:43):
Oh? Absolutely? I mean you compare a peach when it's
at its peak ripeness and it's been it's still warm
from the sun and you pick that off the tree
and eat that. Compare that to something in cold storage
and winter that's been imported from America.
Speaker 1 (11:56):
Couldn't gron chalk and cheese right now, I drag grapefruit
from our trees up to the kitchen and cold press them.
Speaker 2 (12:03):
Beautiful.
Speaker 1 (12:03):
Absolutely, couldn't agree more. Listen, what a joy to talk
with you.
Speaker 2 (12:07):
Yeah, you too. I always love talking to you.
Speaker 1 (12:09):
You ask good questions, You're very nice to say. So
we're recording that, but we'll put that into a primer
Loveliness and the book. Good luck with that as well.
Speaker 2 (12:16):
Thank you so much.
Speaker 1 (12:17):
Nice to see you again, Nadia Lemmon.
Speaker 2 (12:19):
For more from the Mic Asking Breakfast, listen live to
News Talks.
Speaker 1 (12:22):
It'd be from six am weekdays, or follow the podcast
on iHeartRadio
Time once again to celebrate the genius of farming in
the sector that is right now holding this economy of
ours up. Of course, Nadia Limb has done books, but
her latest has been a number of years in gestation.
It is a tribute to the farmers and land and
sustainable food in general. And Nadia Limmas backward us. Lovely
to see you.
Speaker 2 (00:16):
I do know.
Speaker 1 (00:17):
Do you know you are the first? I think I'm
correct in saying this. You are the first guest we've
had on this program that has asked for one of
our coffees. Oh really, I believe so.
Speaker 2 (00:26):
I know that's funny because you know I don't normally
drink coffee. I gave it up in solidarity for my husband, Carlos,
because he was having too many. And this is probably
the first one I've had in months. Wow, I can
I'm going to be disappointed.
Speaker 1 (00:39):
I am trepidacious at what it tastes.
Speaker 2 (00:41):
Like average, But it's fine, Thank you, Sam, Thank you
very much. Sam. It's the it's the thought that goes.
Speaker 1 (00:51):
Do you know when he wrought it in, because I'm
a coffee snob. When he brought it in, I smelt
it and I thought, oh, Nadia what are you doing?
Speaker 2 (00:59):
You a coffee snock? This sounds a well.
Speaker 1 (01:02):
The thing is, I'm just to you to say you
don't have to drink in any more of it because
it's quite a big cup. So if you want to
have a few SEPs.
Speaker 2 (01:08):
I wasn't feeling that sharp this morning, not as sharp
as I normally do.
Speaker 1 (01:12):
You hung over here?
Speaker 2 (01:12):
Maybe this? No? No, definitely not. I've been working too hard.
Speaker 1 (01:17):
No good on you. No, just a little bit of
the old down memory lane. If we can what you
thought talking about your property and your journey in the country,
what you thought it was going to be and what it.
Speaker 2 (01:31):
Is probably yeah, if I'm honest, probably pretty different. I
would describe the whole journey if I could sum it up,
as starting from quite an idealistic place, you know, oh,
we're going to be on this farm and we're going
to diversify and we're going to have a full farm
to plate model, to being chipped away, chipped away at
(01:53):
slowly over the years, to definitely becoming a lot more
realistic and going, shit, this whole farming thing is not
as bloody easy or as predictable as what we were hoping. Yeah,
it's it's really a game of you win some, you
lose some.
Speaker 1 (02:09):
Yeah, an more than you lose.
Speaker 2 (02:12):
I'd say it's about fifty to fifty to be honest.
I mean, what's great at the moment with sheep farming
For the sheep farmers, they're they're the lamb price is
the best it's been in decades, Like in age, It's like,
that's fantastic for the sheep farmers. We are sheep farmers. However,
we just get store lambs in now because we have
our own brand of lamb and to to meet the
(02:32):
demand of the market, we needed to upscale. So instead
of having all the use on the farm and lambing
on the farm, we moved to a store lamb model.
So we raise them after weaning and then they go
through our own micro abbatoir on the farm and butchery,
which is very unique. Like we don't there's there's only
a couple of farms in the country that are not
a micro abatar.
Speaker 1 (02:52):
Which is one of the main chriestions. Before I forget,
I'll ask that how much have you spent on your
farm that you could argue you didn't need to in
terms of what you were specifically looking to do.
Speaker 2 (03:04):
Gosh, sure, you're onto it make these types of questions
probably quite a lot. Yeah, Like if we could go
back in time, there's definitely things we would have done
pretty differently, and some things that we wouldn't have even
gone into. I mean, we ended up closing our organic
market garden down last year because it just was losing
money every month. You know, we just couldn't make it work.
(03:26):
Our chickens, for example, the eggs do really really well,
but there's always kind of problems cropping up with them. Yeah,
it would have been easier probably to just crop the
whole farm and keep things maybe a bit more simple.
But at the same time, we have had some amazing winds,
like going back to the Abatoa, so that's game changing
what we've done there. We're pioneers and that and that's
(03:48):
going well. But of course, because we're buying in store lambs,
we're not making the money off the actual sheep farming.
But so not such a good market for us at
the moment. However, the product that we create incredible, like
actual it really is amazing.
Speaker 1 (04:03):
How much of and without getting too personal about it,
how much of what you've done is about the U
side of it. The Nadi limb side of it, making
books and doing the television shows and stuff, and therefore,
if you'd only been a crop farmer, the television show
would have been boring because once, once you'd show in
the corn, that was it.
Speaker 2 (04:21):
Yeah. No, I think that's a very valid point, and
that's Carlos and I often talk about that. We're like, well,
if we hadn't done all this, then all of these
opportunities wouldn't have come about, and vice versa. So they're
kind of very intertwined. Yeah, yeah, you can't really untangle
the two of them.
Speaker 1 (04:37):
Do you recommend scale because yours is a massive place?
Does it work at scale? Well?
Speaker 2 (04:43):
I think there is such a thing as overshooting the
sweet point. I think you're gonna like, if you look
at a bowl shaped curve, right, you know you've got
to get to the top of that curve, and when
you get to the top of that curve, then stop,
don't keep going. And I think in some cases we did.
We were like scale, scale, scale, and we overshot the
sweet point. But we are kind of pulling back now
so we can't. We're getting to a much better place
(05:04):
where it is, you know, parts of it are profitable,
and then some some of it is barely profitable, but
it's part of the whole story. So so it's all,
like I was saying, it's so intertwined. You can't just
pull one. Of course, if you pull one thread then
it kind of unravels the whole.
Speaker 1 (05:18):
How many paddocks are passion?
Speaker 2 (05:20):
Well, how many paddocks are passion? Oh? Now? Less less
of them now. Carlos is going on the cropping side
this year. He's going big on like Ballei for his
swifty Bear product, which is working. Yeah, so definitely less
of them now.
Speaker 1 (05:38):
I'd say, really, and where are you at in the
journey do you think, given it hasn't happened yet, as
to where you want to be ideally or are you
there already? No?
Speaker 2 (05:50):
No, definitely not there already. But then that's an interesting
question because I feel like wherever you are, you'll still
kind of want to tweak and adjust things. Yeah, but yeah,
I mean i'd say we're not. We love living down there.
It's it might not be the best financial return, but
(06:11):
I can tell you it is the best lifestyle return,
and you can't beat that.
Speaker 1 (06:15):
That's worth its weight in gold. One more down memory
Lane question one of the things that I probably bored
you with the story previously, But one of the things
I've always liked and admired about you is that you
came out of Master Chef and it was back in
the days when I think you're still the only one
who's genuinely taken that singular opportunity and turned it into
(06:36):
something quite profound. Before, you know, reality television became a
thing about people wanting to enhance their Instagram following, as
opposed to you wanted to do something and that was
the thing you were and it worked out. Does it
still feel like a dream come true in that sense.
Speaker 2 (06:52):
When I think back to it as a twelve year
old and what my dream was back then? Then yes,
I go, wow, it's pretty amazing. How lucky I am that
that I'm getting to do what I always dreamed of
doing and more?
Speaker 1 (07:05):
It's incredible. And when was that? When was Mastership? I
mean fifteen years? Was it fifteen?
Speaker 2 (07:11):
I'm so young. I was twenty four, twenty four to
twenty five from forty now are you? Yeah?
Speaker 1 (07:16):
Jeez, not as old as me?
Speaker 2 (07:20):
Yeah? How old does that make you?
Speaker 1 (07:22):
Oh? The way she laughed, she's loved the seasons? What's
your favorite in Central Attacks. See here's my thing about
Central Attiger. Winter's too harsh and unless your ski that
is true.
Speaker 2 (07:36):
But have you ever seen a complete white out?
Speaker 1 (07:38):
Yeah?
Speaker 2 (07:39):
I have, Oh so beautiful is it it is? But
then when it gets when it melts and it goes
with slush.
Speaker 1 (07:44):
Exactly, So I've seen that. So sure, obviously spring would
be a thing, wouldn't it spring?
Speaker 2 (07:50):
I think for me it's the shoulder seasons, yes, Spring
and autumn. Yeah, there's they're stunning. Autumn especially, you know,
it's just like a showstopper, all those colors.
Speaker 1 (07:59):
Arrowtown, those of places. So when it comes to this
particular book, which we should spend sometimes thinking about it,
it's one of these coffee table type books too. Yeah.
Speaker 2 (08:07):
Yeah, it's a beautiful hardcover I self published, so I
kind of get to make the calls on what the
book looks like and how much investment goes into the photography.
And is that why you're on the cover, Yes, yes,
as well be.
Speaker 1 (08:21):
On the cover again. Do you have rabbits hanging from
the top of the door.
Speaker 2 (08:25):
Well on the cover yes, normally no, we wouldn't hang
them from the door. Normally we'd I'm quickly skinn and
gut them and chuck them.
Speaker 1 (08:32):
And how much did you in your time down there?
The dealing with animals, the slicing off of the heads,
the removal of the organs.
Speaker 2 (08:39):
I knew quite a bit of it before moving down
because Carlos has always been begin to hunting, but I've
definitely learned more. Yes, since we've moved down. Do you
like rabbit? Have you tried it before? You haven't.
Speaker 1 (08:51):
I've tried it, of course, I've tried it. You don't
want to have a conversation with me about my habits
of eating.
Speaker 2 (08:58):
I'm a tragic You are pretty conservative, very.
Speaker 1 (09:01):
Very very conservative as far but as far as the
seasons go, do you eat seasonally and cooks seasonally?
Speaker 2 (09:07):
Very very much so, even way more so since we
moved down there, Like you're actually if you really eat
kind of off the land, you're actually you actually end
up being quite limited with what you can have, like
so we and when we first moved down, I was
so adamant. I was like, I'm gonna live one hundred
percent off the land other than dairy because we don't
(09:27):
have a milking cow. And I was like, I'm gonna
do this, And it was a bit of a challenge
to me, and I stuck to it for a couple
of years. I've relaxed quite a bit now because it
is really hard. But our diet did become quite limited.
Like we'd have tomatoes every day, three meals a day,
for like three months, and then we wouldn't have tomatoes
for the remaining nine months. And then we'd go through
a period through winter where we didn't have many vegetables
(09:50):
and it was just pumpkin and kale, And like, you
get so sick.
Speaker 1 (09:54):
Of it, No kidding, do you pumpkin and kale? Who
would have thought so? So? Do you eat anything processed
at all?
Speaker 2 (10:02):
Occasionally? But I prefer real food. I think it just
tastes so much better. The thing is, when you get
used to eating a real food diet with with minimal
refined sugar and that kind of thing, like you your
taste buds actually change and you don't want it. You
try it, you go, oh, I don't feel good.
Speaker 1 (10:20):
So what I have every day is with lunch, just
a small remiican of fruit.
Speaker 2 (10:25):
Nice.
Speaker 1 (10:25):
So I have some strawberries and some blueberries. Not in winter,
I hope, all year round. Yes, No, that was my question.
So I'm not I'm not against bringing food from anywhere
in the world.
Speaker 2 (10:36):
You know they're going to be sprayed, right, of.
Speaker 1 (10:37):
Course, I give all that, but I would rather have
a blueberry all year round than eat seasonally. Do you
think less of me because of this?
Speaker 2 (10:45):
Yes? No, what I'm thinking is your taste buds aren't
great because those strawberries and those blueberries an't good.
Speaker 1 (10:53):
They're not the same as coming out of the garden.
Of course they're not.
Speaker 2 (10:56):
Could we not tempt you to have like a tamarillo instead?
Speaker 1 (10:59):
No? No, this is this is the limitation of my diet.
If I could eat literally anything. Then she poor Katie,
no ship Well she's actually I blame her. She serves it.
It's not my fault. But so you're you're against food miles,
and you know, well purely.
Speaker 2 (11:12):
Because to me it just doesn't really make sense. I mean,
a when you're importing the produce, it is going to
be sprayed, it has to be fumigated. Then it doesn't
taste great. So what's the point if it doesn't taste
good and it's been cold storage? And then I guess see,
on top of that, you got the food miles, all
that extra fuel and everything, and then we're not also
not supporting the New Zealand farmers and producers, which I
know that you would love it.
Speaker 1 (11:32):
I do. I support I support them in season and
you're right. So we grow our we grow berries and
stuff at our place, and when you pick them, there
is nothing. There is nothing like garden to table is
there in the will?
Speaker 2 (11:43):
Oh? Absolutely? I mean you compare a peach when it's
at its peak ripeness and it's been it's still warm
from the sun and you pick that off the tree
and eat that. Compare that to something in cold storage
and winter that's been imported from America.
Speaker 1 (11:56):
Couldn't gron chalk and cheese right now, I drag grapefruit
from our trees up to the kitchen and cold press them.
Speaker 2 (12:03):
Beautiful.
Speaker 1 (12:03):
Absolutely, couldn't agree more. Listen, what a joy to talk
with you.
Speaker 2 (12:07):
Yeah, you too. I always love talking to you.
Speaker 1 (12:09):
You ask good questions, You're very nice to say. So
we're recording that, but we'll put that into a primer
Loveliness and the book. Good luck with that as well.
Speaker 2 (12:16):
Thank you so much.
Speaker 1 (12:17):
Nice to see you again, Nadia Lemmon.
Speaker 2 (12:19):
For more from the Mic Asking Breakfast, listen live to
News Talks.
Speaker 1 (12:22):
It'd be from six am weekdays, or follow the podcast
on iHeartRadio
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