Anyone who is invited by Berjaya University College for a cooking demo by Nadia Lim must be excited. I admit I was over the moon when I met her. For a person with world wide accolades, she is such a down to earth person. Unbelievably true. I never expected the winner of New Zealand Masterchef second series is so genuine and sincere in sharing her background, how she shot to fame and what life is as a celebrity chef.
Nadia is passionate about delicious, healthy food that is simple and easy to prepare. Born in New Zealand to a Kiwi mother and Malaysian Chinese father, she later moved to Kuala Lumpur Malaysia where she spent her childhood. She has recently released her second cookbook "Nadia's Good Food Cookbook" which focuses on healthy food that is big on flavour while remaining quick and simple for the home cook to follow, This book has been selected as a finalist in the prestigious "International Gourmand Cookbook" of the year awards.
Besides wrapping up filming for a TV show which has been produced for the Asian Food Channel, Nadia has a string of publications and works with many major charities to help encourage New Zealand's to improve their diet, working closely with Diabetes NZ, the Heart Foundation and the Hospice.
Indeed her cooking is fresh, bright and tasty to follow recipes that make use of what's in season. At the cooking demo, she effortlessly showed how to make lamb burger packed in buns and topped with wasabi mayo and Asian peanut slaw. Thereafter how to fillet and debone the salmon flown from New Zealand within 36 hours. Apart from sampling the fresh salmon belly and fillet, I had the honour of biting into the loveable lamb burger. Ahhh!! Amazingly tasty.
The easy to be put together apple and cinnamon crumble by Nadia was equally ranted by everyone. Berjaya College culinary school students also showed their skills by serving the guests with cakes and pastries. Indeed it was an experience of a lifetime to watch and learn from Nadia on how to keep cooking simple without compromising deliciousness and eating healthy.
As promised here's the recipe for the lamb burger.
6 lamb burger patties
6 burger buns (or 12 slices fresh ciabatta/sourdough)
Heat a drizzle of olive oil on BBQ hot plate on medium high heat.
Cook lamb burger patties for 3-4 minutes each side until well browned and cooked through.
If using burger buns, cut in half.
Brush split burger buns, sourdough or ciabatta with olive oil.
Grill for 2-3 minutes each side or until lightly toasted and golden.
(Note: to make patties, either minced lamb or buy it. Season with salt and pepper, mix with an egg and pat into patties).Wasabi Lime Mayo
2 tsp wasabi powder (or paste)
1 ts p mirin sauce
45g QP mayonnaise
1 tsp soy sauce
Juice from 1/2 lime
Finely grated zest from 2 limes
Pinch of pepper
Salt for taste
Mix all ingredients together.
Nadia's Asian peanut slaw
1/2 red cabbage - finely sliced
1 bunch of bok choy (Chinese cabbage) - finely chopped
1 carrot - shredded or cut into thin matchsticks
1 green mango - peeled and cut into thin matchsticks
4 finely sliced spring onions - finely slice
1/4 cup roasted peanuts - roughly chopped
1/4 cup leong juice
2 tbsp light soy sauce
1 tbsp sesame oil
1/4 cup finely chopped coriander
Mix lemon juice, soy sauce and sesame oil together.
Toss with slaw just before serving.
Note: the recipe for apple and cinnamon crumble will be up in the next post.
Thank you Berjaya College
More infor and Nadia Lim's recipes at