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Speaker 1: Time once again to celebrate the genius of farming in

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Speaker 1: the sector that is right now holding this economy of

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Speaker 1: ours up. Of course, Nadia Limb has done books, but

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Speaker 1: her latest has been a number of years in gestation.

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Speaker 1: It is a tribute to the farmers and land and

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Speaker 1: sustainable food in general. And Nadia Limmas backward us. Lovely

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Speaker 1: to see you.

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Speaker 2: I do know.

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Speaker 1: Do you know you are the first? I think I'm

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Speaker 1: correct in saying this. You are the first guest we've

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Speaker 1: had on this program that has asked for one of

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Speaker 1: our coffees. Oh really, I believe so.

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Speaker 2: I know that's funny because you know I don't normally

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Speaker 2: drink coffee. I gave it up in solidarity for my husband, Carlos,

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Speaker 2: because he was having too many. And this is probably

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Speaker 2: the first one I've had in months. Wow, I can

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Speaker 2: I'm going to be disappointed.

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Speaker 1: I am trepidacious at what it tastes.

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Speaker 2: Like average, But it's fine, Thank you, Sam, Thank you

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Speaker 2: very much. Sam. It's the it's the thought that goes.

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Speaker 1: Do you know when he wrought it in, because I'm

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Speaker 1: a coffee snob. When he brought it in, I smelt

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Speaker 1: it and I thought, oh, Nadia what are you doing?

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Speaker 2: You a coffee snock? This sounds a well.

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Speaker 1: The thing is, I'm just to you to say you

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Speaker 1: don't have to drink in any more of it because

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Speaker 1: it's quite a big cup. So if you want to

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Speaker 1: have a few SEPs.

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Speaker 2: I wasn't feeling that sharp this morning, not as sharp

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Speaker 2: as I normally do.

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Speaker 1: You hung over here?

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Speaker 2: Maybe this? No? No, definitely not. I've been working too hard.

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Speaker 1: No good on you. No, just a little bit of

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Speaker 1: the old down memory lane. If we can what you

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Speaker 1: thought talking about your property and your journey in the country,

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Speaker 1: what you thought it was going to be and what it.

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Speaker 2: Is probably yeah, if I'm honest, probably pretty different. I

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Speaker 2: would describe the whole journey if I could sum it up,

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Speaker 2: as starting from quite an idealistic place, you know, oh,

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Speaker 2: we're going to be on this farm and we're going

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Speaker 2: to diversify and we're going to have a full farm

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Speaker 2: to plate model, to being chipped away, chipped away at

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Speaker 2: slowly over the years, to definitely becoming a lot more

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Speaker 2: realistic and going, shit, this whole farming thing is not

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Speaker 2: as bloody easy or as predictable as what we were hoping. Yeah,

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Speaker 2: it's it's really a game of you win some, you

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Speaker 2: lose some.

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Speaker 1: Yeah, an more than you lose.

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Speaker 2: I'd say it's about fifty to fifty to be honest.

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Speaker 2: I mean, what's great at the moment with sheep farming

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Speaker 2: For the sheep farmers, they're they're the lamb price is

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Speaker 2: the best it's been in decades, Like in age, It's like,

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Speaker 2: that's fantastic for the sheep farmers. We are sheep farmers. However,

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Speaker 2: we just get store lambs in now because we have

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Speaker 2: our own brand of lamb and to to meet the

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Speaker 2: demand of the market, we needed to upscale. So instead

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Speaker 2: of having all the use on the farm and lambing

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Speaker 2: on the farm, we moved to a store lamb model.

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Speaker 2: So we raise them after weaning and then they go

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Speaker 2: through our own micro abbatoir on the farm and butchery,

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Speaker 2: which is very unique. Like we don't there's there's only

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Speaker 2: a couple of farms in the country that are not

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Speaker 2: a micro abatar.

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Speaker 1: Which is one of the main chriestions. Before I forget,

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Speaker 1: I'll ask that how much have you spent on your

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Speaker 1: farm that you could argue you didn't need to in

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Speaker 1: terms of what you were specifically looking to do.

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Speaker 2: Gosh, sure, you're onto it make these types of questions

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Speaker 2: probably quite a lot. Yeah, Like if we could go

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Speaker 2: back in time, there's definitely things we would have done

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Speaker 2: pretty differently, and some things that we wouldn't have even

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Speaker 2: gone into. I mean, we ended up closing our organic

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Speaker 2: market garden down last year because it just was losing

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Speaker 2: money every month. You know, we just couldn't make it work.

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Speaker 2: Our chickens, for example, the eggs do really really well,

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Speaker 2: but there's always kind of problems cropping up with them. Yeah,

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Speaker 2: it would have been easier probably to just crop the

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Speaker 2: whole farm and keep things maybe a bit more simple.

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Speaker 2: But at the same time, we have had some amazing winds,

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Speaker 2: like going back to the Abatoa, so that's game changing

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Speaker 2: what we've done there. We're pioneers and that and that's

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Speaker 2: going well. But of course, because we're buying in store lambs,

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Speaker 2: we're not making the money off the actual sheep farming.

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Speaker 2: But so not such a good market for us at

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Speaker 2: the moment. However, the product that we create incredible, like

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Speaker 2: actual it really is amazing.

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Speaker 1: How much of and without getting too personal about it,

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Speaker 1: how much of what you've done is about the U

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Speaker 1: side of it. The Nadi limb side of it, making

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Speaker 1: books and doing the television shows and stuff, and therefore,

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Speaker 1: if you'd only been a crop farmer, the television show

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Speaker 1: would have been boring because once, once you'd show in

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Speaker 1: the corn, that was it.

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Speaker 2: Yeah. No, I think that's a very valid point, and

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Speaker 2: that's Carlos and I often talk about that. We're like, well,

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Speaker 2: if we hadn't done all this, then all of these

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Speaker 2: opportunities wouldn't have come about, and vice versa. So they're

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Speaker 2: kind of very intertwined. Yeah, yeah, you can't really untangle

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Speaker 2: the two of them.

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Speaker 1: Do you recommend scale because yours is a massive place?

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Speaker 1: Does it work at scale? Well?

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Speaker 2: I think there is such a thing as overshooting the

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Speaker 2: sweet point. I think you're gonna like, if you look

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Speaker 2: at a bowl shaped curve, right, you know you've got

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Speaker 2: to get to the top of that curve, and when

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Speaker 2: you get to the top of that curve, then stop,

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Speaker 2: don't keep going. And I think in some cases we did.

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Speaker 2: We were like scale, scale, scale, and we overshot the

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Speaker 2: sweet point. But we are kind of pulling back now

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Speaker 2: so we can't. We're getting to a much better place

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Speaker 2: where it is, you know, parts of it are profitable,

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Speaker 2: and then some some of it is barely profitable, but

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Speaker 2: it's part of the whole story. So so it's all,

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Speaker 2: like I was saying, it's so intertwined. You can't just

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Speaker 2: pull one. Of course, if you pull one thread then

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Speaker 2: it kind of unravels the whole.

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Speaker 1: How many paddocks are passion?

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Speaker 2: Well, how many paddocks are passion? Oh? Now? Less less

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Speaker 2: of them now. Carlos is going on the cropping side

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Speaker 2: this year. He's going big on like Ballei for his

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Speaker 2: swifty Bear product, which is working. Yeah, so definitely less

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Speaker 2: of them now.

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Speaker 1: I'd say, really, and where are you at in the

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Speaker 1: journey do you think, given it hasn't happened yet, as

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Speaker 1: to where you want to be ideally or are you

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Speaker 1: there already? No?

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Speaker 2: No, definitely not there already. But then that's an interesting

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Speaker 2: question because I feel like wherever you are, you'll still

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Speaker 2: kind of want to tweak and adjust things. Yeah, but yeah,

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Speaker 2: I mean i'd say we're not. We love living down there.

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Speaker 2: It's it might not be the best financial return, but

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Speaker 2: I can tell you it is the best lifestyle return,

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Speaker 2: and you can't beat that.

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Speaker 1: That's worth its weight in gold. One more down memory

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Speaker 1: Lane question one of the things that I probably bored

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Speaker 1: you with the story previously, But one of the things

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Speaker 1: I've always liked and admired about you is that you

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Speaker 1: came out of Master Chef and it was back in

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Speaker 1: the days when I think you're still the only one

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Speaker 1: who's genuinely taken that singular opportunity and turned it into

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Speaker 1: something quite profound. Before, you know, reality television became a

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Speaker 1: thing about people wanting to enhance their Instagram following, as

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Speaker 1: opposed to you wanted to do something and that was

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Speaker 1: the thing you were and it worked out. Does it

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Speaker 1: still feel like a dream come true in that sense.

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Speaker 2: When I think back to it as a twelve year

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Speaker 2: old and what my dream was back then? Then yes,

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Speaker 2: I go, wow, it's pretty amazing. How lucky I am that

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Speaker 2: that I'm getting to do what I always dreamed of

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Speaker 2: doing and more?

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Speaker 1: It's incredible. And when was that? When was Mastership? I

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Speaker 1: mean fifteen years? Was it fifteen?

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Speaker 2: I'm so young. I was twenty four, twenty four to

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Speaker 2: twenty five from forty now are you? Yeah?

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Speaker 1: Jeez, not as old as me?

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Speaker 2: Yeah? How old does that make you?

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Speaker 1: Oh? The way she laughed, she's loved the seasons? What's

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Speaker 1: your favorite in Central Attacks. See here's my thing about

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Speaker 1: Central Attiger. Winter's too harsh and unless your ski that

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Speaker 1: is true.

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Speaker 2: But have you ever seen a complete white out?

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Speaker 1: Yeah?

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Speaker 2: I have, Oh so beautiful is it it is? But

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Speaker 2: then when it gets when it melts and it goes

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Speaker 2: with slush.

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Speaker 1: Exactly, So I've seen that. So sure, obviously spring would

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Speaker 1: be a thing, wouldn't it spring?

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Speaker 2: I think for me it's the shoulder seasons, yes, Spring

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Speaker 2: and autumn. Yeah, there's they're stunning. Autumn especially, you know,

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Speaker 2: it's just like a showstopper, all those colors.

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Speaker 1: Arrowtown, those of places. So when it comes to this

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Speaker 1: particular book, which we should spend sometimes thinking about it,

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Speaker 1: it's one of these coffee table type books too. Yeah.

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Speaker 2: Yeah, it's a beautiful hardcover I self published, so I

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Speaker 2: kind of get to make the calls on what the

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Speaker 2: book looks like and how much investment goes into the photography.

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Speaker 2: And is that why you're on the cover, Yes, yes,

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Speaker 2: as well be.

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Speaker 1: On the cover again. Do you have rabbits hanging from

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Speaker 1: the top of the door.

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Speaker 2: Well on the cover yes, normally no, we wouldn't hang

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Speaker 2: them from the door. Normally we'd I'm quickly skinn and

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Speaker 2: gut them and chuck them.

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Speaker 1: And how much did you in your time down there?

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Speaker 1: The dealing with animals, the slicing off of the heads,

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Speaker 1: the removal of the organs.

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Speaker 2: I knew quite a bit of it before moving down

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Speaker 2: because Carlos has always been begin to hunting, but I've

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Speaker 2: definitely learned more. Yes, since we've moved down. Do you

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Speaker 2: like rabbit? Have you tried it before? You haven't.

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Speaker 1: I've tried it, of course, I've tried it. You don't

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Speaker 1: want to have a conversation with me about my habits

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Speaker 1: of eating.

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Speaker 2: I'm a tragic You are pretty conservative, very.

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Speaker 1: Very very conservative as far but as far as the

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Speaker 1: seasons go, do you eat seasonally and cooks seasonally?

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Speaker 2: Very very much so, even way more so since we

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Speaker 2: moved down there, Like you're actually if you really eat

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Speaker 2: kind of off the land, you're actually you actually end

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Speaker 2: up being quite limited with what you can have, like

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Speaker 2: so we and when we first moved down, I was

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Speaker 2: so adamant. I was like, I'm gonna live one hundred

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Speaker 2: percent off the land other than dairy because we don't

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Speaker 2: have a milking cow. And I was like, I'm gonna

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Speaker 2: do this, And it was a bit of a challenge

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Speaker 2: to me, and I stuck to it for a couple

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Speaker 2: of years. I've relaxed quite a bit now because it

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Speaker 2: is really hard. But our diet did become quite limited.

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Speaker 2: Like we'd have tomatoes every day, three meals a day,

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Speaker 2: for like three months, and then we wouldn't have tomatoes

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Speaker 2: for the remaining nine months. And then we'd go through

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Speaker 2: a period through winter where we didn't have many vegetables

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Speaker 2: and it was just pumpkin and kale, And like, you

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Speaker 2: get so sick.

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Speaker 1: Of it, No kidding, do you pumpkin and kale? Who

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Speaker 1: would have thought so? So? Do you eat anything processed

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Speaker 1: at all?

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Speaker 2: Occasionally? But I prefer real food. I think it just

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Speaker 2: tastes so much better. The thing is, when you get

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Speaker 2: used to eating a real food diet with with minimal

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Speaker 2: refined sugar and that kind of thing, like you your

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Speaker 2: taste buds actually change and you don't want it. You

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Speaker 2: try it, you go, oh, I don't feel good.

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Speaker 1: So what I have every day is with lunch, just

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Speaker 1: a small remiican of fruit.

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Speaker 2: Nice.

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Speaker 1: So I have some strawberries and some blueberries. Not in winter,

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Speaker 1: I hope, all year round. Yes, No, that was my question.

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Speaker 1: So I'm not I'm not against bringing food from anywhere

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Speaker 1: in the world.

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Speaker 2: You know they're going to be sprayed, right, of.

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Speaker 1: Course, I give all that, but I would rather have

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Speaker 1: a blueberry all year round than eat seasonally. Do you

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Speaker 1: think less of me because of this?

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Speaker 2: Yes? No, what I'm thinking is your taste buds aren't

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Speaker 2: great because those strawberries and those blueberries an't good.

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Speaker 1: They're not the same as coming out of the garden.

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Speaker 1: Of course they're not.

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Speaker 2: Could we not tempt you to have like a tamarillo instead?

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Speaker 1: No? No, this is this is the limitation of my diet.

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Speaker 1: If I could eat literally anything. Then she poor Katie,

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Speaker 1: no ship Well she's actually I blame her. She serves it.

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Speaker 1: It's not my fault. But so you're you're against food miles,

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Speaker 1: and you know, well purely.

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Speaker 2: Because to me it just doesn't really make sense. I mean,

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Speaker 2: a when you're importing the produce, it is going to

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Speaker 2: be sprayed, it has to be fumigated. Then it doesn't

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Speaker 2: taste great. So what's the point if it doesn't taste

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Speaker 2: good and it's been cold storage? And then I guess see,

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Speaker 2: on top of that, you got the food miles, all

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Speaker 2: that extra fuel and everything, and then we're not also

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Speaker 2: not supporting the New Zealand farmers and producers, which I

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Speaker 2: know that you would love it.

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Speaker 1: I do. I support I support them in season and

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Speaker 1: you're right. So we grow our we grow berries and

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Speaker 1: stuff at our place, and when you pick them, there

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Speaker 1: is nothing. There is nothing like garden to table is

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Speaker 1: there in the will?

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Speaker 2: Oh? Absolutely? I mean you compare a peach when it's

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Speaker 2: at its peak ripeness and it's been it's still warm

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Speaker 2: from the sun and you pick that off the tree

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Speaker 2: and eat that. Compare that to something in cold storage

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Speaker 2: and winter that's been imported from America.

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Speaker 1: Couldn't gron chalk and cheese right now, I drag grapefruit

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Speaker 1: from our trees up to the kitchen and cold press them.

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Speaker 2: Beautiful.

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Speaker 1: Absolutely, couldn't agree more. Listen, what a joy to talk

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Speaker 1: with you.

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Speaker 2: Yeah, you too. I always love talking to you.

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Speaker 1: You ask good questions, You're very nice to say. So

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Speaker 1: we're recording that, but we'll put that into a primer

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Speaker 1: Loveliness and the book. Good luck with that as well.

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Speaker 2: Thank you so much.

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Speaker 1: Nice to see you again, Nadia Lemmon.

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Speaker 2: For more from the Mic Asking Breakfast, listen live to

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Speaker 2: News Talks.

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Speaker 1: It'd be from six am weekdays, or follow the podcast

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Speaker 1: on iHeartRadio