Nadias Farm Kitchen

These days, my hands are just as often in the soil as they are in the mixing bowl. I live and work on Royalburn Station — our high-country farm on the Crown Range in Central Otago — with my husband Carlos and our three wild and wonderful boys.

Royalburn is where we grow hundreds of tonnes of regenerative grains and seeds, produce pasture-raised eggs from our roaming flocks, harvest honey and market-garden vegetables, and raise what we genuinely believe is the world’s very best lamb — high-welfare, grass-fed and full of flavour that reflects the rugged land it comes from.

Before farm life took over, I studied nutrition and dietetics at Otago University and worked as a clinical dietitian. That grounding in the science of food — how it fuels, heals and connects us — has shaped everything I’ve done since.

In 2013, I co-founded My Food Bag, a meal-kit company that’s helped thousands of Kiwi families put fresher, healthier dinners on the table — built on the same philosophy I live (and eat) by: keep it simple, keep it seasonal, keep it healthy, and make it taste truly delicious.

More recently, filming Nadia’s Farm has given me the chance to show what real food production looks like — unfiltered, honest and from the ground up. From lambing paddocks to shearing sheds, it’s been a window into what it means to grow food with care and purpose.

That ethos also drives our Royalburn Farm Shop and McKibbon’s of Royalburn — our farm-to-shop stores in Arrowtown and Queenstown. These aren’t just shops; they’re extensions of the farm. I’m incredibly proud of what we’re building — places where people can access food they feel genuinely good about feeding their families. Grown locally. Raised the right way. Made with pride.

Along the way I’ve filmed TV shows including New Zealand with Nadia Lim, Nadia’s Comfort Kitchen, Nadia’s Farm, and soon-to-launch Nadia’s Farm Kitchen — all celebrating real food and real life. I’ve also written a range of bestselling cookbooks packed with recipes for busy lives, from quick weeknight dinners to wholesome baking and hearty family favourites.