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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at Me.

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Speaker 2: Nadia Limb is a chef with her fingers and basically

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Speaker 2: every pie. She's a master chef, New Zealand champion, a

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Speaker 2: cookbook author, a TV personality, an entrepreneur, and an inspiration

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Speaker 2: to many of us in the kitchen and in the

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Speaker 2: garden for that matter. Her recipes and her passion shape

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Speaker 2: the way that many of us approach food. And to

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Speaker 2: mark the tenth anniversary of a cookbook that got so

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Speaker 2: many of us excited to cook simple, healthy, delicious meals

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Speaker 2: at home, Easy Weeknight Meals, has been re released in

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Speaker 2: a very special edition. Nardia Limb is with us this morning.

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Speaker 2: Held a good morning, Hey Jack.

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Speaker 3: It's good to talk to you. I feel like it's

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Speaker 3: been a while.

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Speaker 4: Yeah, it's been a week while.

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Speaker 2: Good to have a friend of the show back on

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Speaker 2: the show. So yeah, we appreciate you giving us your time,

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Speaker 2: especially giving you are basically just the world's most ridiculously

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Speaker 2: busy person.

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Speaker 3: But sake for yourself.

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Speaker 2: Oh hey, so I can imagine that when the publisher

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Speaker 2: comes to you and sees it's the tenth anniversary of

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Speaker 2: Easy Week in weeknight meals that you kind of have

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Speaker 2: two responses. Like part of you is like, oh, this

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Speaker 2: would be a really good opportunity to share some other

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Speaker 2: you know, recipes, if we if we do a bit

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Speaker 2: of a tenth anniversary special edition. But the other side

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Speaker 2: of you is like, h ten years, Oh my god,

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Speaker 2: what so how do you how do you how do

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Speaker 2: you reconcile those feelings?

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Speaker 3: Yeah?

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Speaker 5: Ten ten years goes faster. I feel like the older

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Speaker 5: you get, the faster time goes. I'm sure you know,

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Speaker 5: lots of people feel that way. My mum always used

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Speaker 5: to say it, and it's and it's absolutely true. I mean,

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Speaker 5: I'm forty this year, and I started this journey out

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Speaker 5: when I was like twenty five, and gosh, the time's

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Speaker 5: just flown by. But it's often when like I've always

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Speaker 5: I've never been a great person at kind of looking

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Speaker 5: back in the past, but when anniversaries like this come around,

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Speaker 5: it's a good time to kind of look back and stop,

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Speaker 5: pause and reflect and go wow, just think think back

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Speaker 5: to ten years ago and what what things were like

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Speaker 5: back then, and what I was doing back then, and

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Speaker 5: what I was feeling back then, and what the business

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Speaker 5: was like back then. And you know, fast forward to now,

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Speaker 5: and it's it's a really good time to reflect and

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Speaker 5: I think about I remember creating this book Easy Weeknight Meals,

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Speaker 5: ten years ago, and I was brand new the into

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Speaker 5: the industry. You know, it was such a big deal

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Speaker 5: to be creating a cookbook and doing all the food

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Speaker 5: starting for it and creating all the recipes and writing

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Speaker 5: them and editing them and all of that.

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Speaker 3: And now I've had, you know, over ten years.

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Speaker 5: Experience of doing it, and it's just like I can

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Speaker 5: do it, you know, easy peasy.

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Speaker 2: Now, yeah, yeah, yeah, yeah, well yeah easy. I mean

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Speaker 2: I'm easy peasy for you, not for the rest of

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Speaker 2: us maybe. But is it like when you think back

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Speaker 2: over that time, correct me if I'm wrong. You you

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Speaker 2: weren't living down south by that stage.

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Speaker 6: Jay, No, No, we've only been down south for six years.

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Speaker 4: Yea, so at Auckland.

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Speaker 5: And it was when so my food bag is almost

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Speaker 5: thirteen years old, or it's twelve years old.

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Speaker 6: So back then, you know, the business was very very new.

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Speaker 5: It was only a couple of years old, and it

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Speaker 5: was in such a different place. I mean, back then

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Speaker 5: we started off with just two bags and you had

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Speaker 5: if you ordered my food bag you had to get

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Speaker 5: what I had.

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Speaker 6: Said you were going to eat, yeah night. And now, oh,

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Speaker 6: you know, fuss forward of just over ten years. It

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Speaker 6: is so different.

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Speaker 5: Now every week there's over thirty different recipes to choose from,

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Speaker 5: so people create their own bag now. And now we

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Speaker 5: have like vegan recipes and vegetarian racipees and low car

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Speaker 5: recipees and fresh start recipes and bargain box recipees.

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Speaker 6: Like, it's just so so different. We've got the ready

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Speaker 6: made meals and we've now got.

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Speaker 5: A gifting service called shop Like it's just a completely

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Speaker 5: different business.

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Speaker 2: It's massively expanded out. Well I'm not being paid to

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Speaker 2: say this, I swear, but we are my food bag

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Speaker 2: house and my wife and I always like have a

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Speaker 2: little competition to see who's going to be on the

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Speaker 2: app to choose the next week meet, next weeks meals

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Speaker 2: you know. So yes, so absolutely love that. So if

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Speaker 2: you go back ten years, what did you want to

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Speaker 2: try and achieve with this when it was first.

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Speaker 5: Published, Well, and back then it was just we just

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Speaker 5: wanted to put all of the top rated recipes into

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Speaker 5: a collection, and so that's simply how we did it.

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Speaker 5: We so from day one, we've always collected data and

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Speaker 5: information from our customers about which recipes they love the most.

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Speaker 5: So from day one, customers have always been able to

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Speaker 5: rate the recipes out of five and that data has

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Speaker 5: come in so handy because we know what people really want,

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Speaker 5: and you know, there's it's it's it's kind of simple,

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Speaker 5: but it's also massively complicated at the same time, Like

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Speaker 5: if you could look into my food Bag's data system,

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Speaker 5: it is a massive the amount of analysis we do.

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Speaker 5: There's like AI and everything involved in it now. But

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Speaker 5: there's all these continuums. There's all these like continuums where

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Speaker 5: things are rated on like on their taste and flavor

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Speaker 5: and their nutritional you know, their nutritional aspect, the convenience,

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Speaker 5: how fast they are, and the algorithms like.

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Speaker 6: Put everything together to come up with the perfect recipes.

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Speaker 5: It's it's it sounds simple, but it's kind of complicated.

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Speaker 3: But yeah, so do make.

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Speaker 4: You write the recipes now?

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Speaker 5: Well, so when we started again, this is just so

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Speaker 5: crazy how fast time moves. So when I first started out,

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Speaker 5: you know, obviously it started with me writing all of

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Speaker 5: the recipes, and then after about six months, I got

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Speaker 5: an assistant who started helping with writing and developing the recipes,

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Speaker 5: and then five years later there was probably about twenty

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Speaker 5: people in the development kitchen, and now we would have

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Speaker 5: I'm going to take a stab in the dark, but

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Speaker 5: this is a good educated guess, a good guestimation. We've

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Speaker 5: probably got about fifteen to twenty thousand recipes.

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Speaker 6: On our database now, and they're all rated.

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Speaker 5: Like I was saying that, there's different scales for everything,

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Speaker 5: you know, convenience, how fast they are, taste, what ingredients

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Speaker 5: they use, their nutritional aspect, and so now the analysis

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Speaker 5: can kind of take an algorithm and put all those

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Speaker 5: things together and create recipes from those from that existing database. Yeah,

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Speaker 5: it's like half human and half half algorithm.

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Speaker 4: Yeah that's pretty good. Yeah, yeah, it's pretty cool.

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Speaker 3: Yeah, yeah, it's cool.

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Speaker 5: It's just kind of evolved to that now. But yeah,

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Speaker 5: it's quite a quite a like sophisticated system.

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Speaker 2: Now, does it a recipe that you're like, well, hang on,

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Speaker 2: like it's gone, okay. People really love, you know, a

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Speaker 2: Ti green curry, but they also really love cheesy beef sliders.

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Speaker 2: And it's like we've got your Ti green cheesy beef sliders,

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Speaker 2: and you're thinking, I'm not percent sure that there's going

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Speaker 2: to land.

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Speaker 3: No.

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Speaker 5: No, it's more like, so if people loved a ti

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Speaker 5: green curry, then you can you can go Okay, people

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Speaker 5: loved the tigreen curry. They love those flavors, But we

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Speaker 5: want to use these ingredients instead, Like we want to.

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Speaker 6: Use carrots and tofu and stuff instead.

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Speaker 5: And we want to make it, you know, fifteen fifteen minutes,

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Speaker 5: and it needs to use a different protein.

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Speaker 3: Yeah.

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Speaker 5: Yeah, there's still a lot of humans involved. Were still

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Speaker 5: it's still all humans, you know, testing the recipes and

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Speaker 5: then taking the photographs and everything for it and making

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Speaker 5: sure that they work and fool proofing them.

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Speaker 2: So I would have just thought, like if if if

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Speaker 2: the algorithm was only considering my rankings, my concern would

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Speaker 2: be that all the five stars are for like the

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Speaker 2: three cheese KNOCKI and stuff like that, you know, like

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Speaker 2: and so like every sing when you when you're looking

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Speaker 2: at the most popular meals, it's just like, he what

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Speaker 2: is the most cover hydrates for the highest number of cheeses?

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Speaker 2: But obviously that's not the case.

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Speaker 3: Yeah, have you been racing them? You might be skewing

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Speaker 3: the data a bit.

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Speaker 2: Yeah, yeah, yeah, So tell us about this new edition

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Speaker 2: of the book because you guys have gone with the

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Speaker 2: you took those popular recipes from the past, but you've

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Speaker 2: added in some new ones too.

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Speaker 3: Yeah.

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Speaker 5: So this it's ten years since this book, Easy week

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Speaker 5: Night Meal was published. I believe since it was published,

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Speaker 5: it's been a using on bestseller since it's like, that's

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Speaker 5: why it's still being published. And yeah, as the as

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Speaker 5: the recipe, as the title states, you know, it's just

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Speaker 5: easy weeknight meals and they're all full proof, incredibly delicious,

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Speaker 5: easy to put together recipes because of you know, all

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Speaker 5: that data that we've collected over the years. But this addition,

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Speaker 5: to celebrate the tenth edition, we've got sixteen extra bonus

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Speaker 5: recipes in it. And the whole book is divided into

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Speaker 5: seasons because that's you know, how we like to roll.

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Speaker 5: We always use seasonal produce in our recipes.

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Speaker 2: How has celebrated seasons, How has been on the farm

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Speaker 2: changed the way that you think about seasons incredibly.

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Speaker 3: So like almost two extremes.

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Speaker 5: So when we first moved on to the farm, I

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Speaker 5: went I went crazy with trying to be self sufficient.

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Speaker 5: So I grew everything, Like I was like, I am

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Speaker 5: not eating it unless unless I've grown it, And so

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Speaker 5: and we had her. You know, of course we've got

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Speaker 5: our own meat, our own eggs, our own honey as well,

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Speaker 5: and our own fruit and vegetables. And I went quite extreme.

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Speaker 5: I really went one way to the point where the

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Speaker 5: poor kids.

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Speaker 3: I was like, Nap, it's pumpkin.

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Speaker 5: We're eating pumpkin for the next three months, nothing else.

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Speaker 5: But now I've kind of gone, Now I do. We

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Speaker 5: can't grow everything. Yeah, and it is so much time.

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Speaker 5: There's quite a lot of time involved to be one

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Speaker 5: hundred percent self sufficient. So I will admit now I

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Speaker 5: am back to We get my food bag a couple

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Speaker 5: of times a week, so we get two to three

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Speaker 5: meals a week, and sometimes I do buy some of

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Speaker 5: our produce as well, but I still a lot. But yeah,

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Speaker 5: it really makes you appreciate I find living down here.

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Speaker 5: It's very The seasons are very dramatic, Like the change

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Speaker 5: between each season is so dramatic, and it is so

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Speaker 5: on time. It's crazy how on time, just like clockwork,

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Speaker 5: nature is like within I would say there's a buffer

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Speaker 5: of three days either side of the of when the

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Speaker 5: season starts, and it's just suddenly boom, like suddenly all

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Speaker 5: the leaves are gone for the trees and then we

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Speaker 5: get a dumping, a snow dump. It's so so drastic,

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Speaker 5: which is rich, is really really beautiful in it's in

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Speaker 5: its own sense, but it really makes you appreciate, you know,

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Speaker 5: the different products when it comes around. Like, for example,

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Speaker 5: we wouldn't eat you know, you get all this all

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Speaker 5: these all this pitit fruit. Like we get so many

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Speaker 5: apples at this time of year, and it will last

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Speaker 5: us because I keep them kind of in our our

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Speaker 5: larder area, in the cold storage area for you know,

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Speaker 5: up to a couple of months, and then none of

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Speaker 5: that and then and you go crazy with stewing everything

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Speaker 5: and freezing it all and then you've.

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Speaker 3: Got none of it for for ages.

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Speaker 5: And yeah, so you eat a lot of one thing

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Speaker 5: at the same time, but you really learn to appreciate

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Speaker 5: it when it comes back around.

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Speaker 2: Yeah, hey, you've just been in Japan. I saw some

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Speaker 2: photos on social media, But how was Tokyo really cool?

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Speaker 3: Yeah?

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Speaker 5: I did a quick kind of six day trip with

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Speaker 5: my oldest son body who's nine years old. Now, I

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Speaker 5: just thought, great age to travel and it's so much

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Speaker 5: easier just to travel with one kid rather than three,

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Speaker 5: and yeah, so I just took him by myself, just

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Speaker 5: the two of us, and it was a great mother

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Speaker 5: son trip.

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Speaker 3: Was so lovely.

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Speaker 5: You know, at this age you really start seeing their

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Speaker 5: their personalities come out. And because he wasn't he didn't

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Speaker 5: have his other brothers around, just spending that one on

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Speaker 5: one time was real special. And yeah, we got out

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Speaker 5: of the city a bit to some of the smaller suburbs,

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Speaker 5: you know, not just like central Tokyo. The food was amazing,

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Speaker 5: so good. It's hard to find a bad meal, Like

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Speaker 5: we didn't have a bad We didn't have a single

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Speaker 5: bad meal.

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Speaker 3: All the food was so good.

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Speaker 4: Yeah, how central was How central is food for you

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Speaker 4: when you travel?

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Speaker 3: Oh? Like everything right?

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Speaker 5: Okay, one thing obviously, And I always have this rule

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Speaker 5: like whenever I'm in a country, a different country, I

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Speaker 5: will only eat their cuisine only.

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Speaker 3: Like there is no way.

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Speaker 5: I would be eating pizza or pasta or anything like

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Speaker 5: that in Japan, Like it is just Japanese food, strictly

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Speaker 5: Japanese food only. And we tried like lots of different things,

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Speaker 5: and I was so impressed at nine years old, he's

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Speaker 5: he was great. He was so keen to try so

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Speaker 5: many different things. Like we had our first night, we

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Speaker 5: had I didn't realize, but I ordered shark cartilage and

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Speaker 5: cemented plum sauce on the menu. It translated as plum

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Speaker 5: crystals and I was like, oh, this sounds interesting and

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Speaker 5: it was very crunching, and I was like what is that.

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Speaker 3: They explained it to me in Japanese.

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Speaker 6: And translated it back, and I was like, Ah, this

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Speaker 6: is shark cartilage.

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Speaker 4: Okay, something you get on the farm. Yes, oh definitely not.

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Speaker 3: You know, lots lots of octopus.

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Speaker 5: And it's more of a textural thing. Like the flavor

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Speaker 5: came from the cemented plum source, which I quite I

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Speaker 5: quite enjoyed, but the shark cartilage is more just like a.

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Speaker 4: Test, just like a vehicle for the for the flavor,

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Speaker 4: rather than the.

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Speaker 2: Actual Yeah, you wouldn't have shark cartilage by itself necessarily.

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Speaker 3: I don't think. So it doesn't have any flip.

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Speaker 2: Yeah yeah, yeah right, Oh there's so good and good

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Speaker 2: for you just kind of ordering random stuff off the

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Speaker 2: menu as well, not only you know, you gotta yeah yeah.

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Speaker 2: Have you ever played the Death Row Cuisine game? It's

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Speaker 2: tell me how basically it's just if you could only

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Speaker 2: eat one cuisine, so it's not one dish but one

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Speaker 2: cuisine for the rest of your life, what would it be?

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Speaker 3: Oh, it would be Japanese or Tie.

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Speaker 4: So I reckon Japanese is such a good call.

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Speaker 2: Okay, Yeah, I reckon Malaysians up there too, although maybe

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Speaker 2: a bit rich, but yeah, exactly.

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Speaker 3: I love Malayian food.

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Speaker 5: I grew up in Malaysia for seven years, so I

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Speaker 5: love it, but couldn't eat it all the time because

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Speaker 5: it is so it's high fat, high salt, high sugar.

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Speaker 5: Whereas Ties, probably if I had to choose one thing

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Speaker 5: for the rest of my life, I'd probably go Tie

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Speaker 5: because very very fresh, a lot of fresh herbs, a

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Speaker 5: lot of like citrus, zest and that kind of thing.

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Speaker 2: Then then you could throw the Vietnamese in there, and

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Speaker 2: then you've got got the little French, that little French

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Speaker 2: influence as well.

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Speaker 4: No, no, I mean there's no there's no right answer.

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Speaker 2: This is the thing that's just like what yeah one,

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Speaker 2: not a few have different through the Yeah. Yeah, I'm

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Speaker 2: glad to had a good trip. And congratulations on still

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Speaker 2: having this book as a best seller. I mean there's

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Speaker 2: a remarkable achievement day.

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Speaker 3: Yeah, you know, it's great. I mean, it's just one

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Speaker 3: of those things that it.

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Speaker 5: Just ticks away because it stood the test of time

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Speaker 5: simply because you know, these recipes work so well. They're

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Speaker 5: just simple, they're healthy, and they're delicious, and that's that's

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Speaker 5: what people want, the Easy Weeknight Meals.

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Speaker 2: Yeah, ta tik tech. All right, Nadia, Well we'll let

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Speaker 2: you get on with things. Thank you so much.

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Speaker 3: Great to talk again, Jack, Thank you so.

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Speaker 2: Good to talk to you, Nadia limb there. The tenth

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Speaker 2: anniversary edition of Easy Weeknight Meals is now available in

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Speaker 2: all Good bookstores.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to news talks that'd be from nine am Saturday, or

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Speaker 1: follow the podcast on iHeartRadio