Lots of good food - obviously! Boxing day leftovers and being allowed to eat trifle for breakfast. Catching up with family, seeing the cousins, aunts and uncles. My family is Malaysian and we have lots of Malaysian friends, many who don't have a lot of family here, so we have a big Christmas and invite everyone, it's great!

What's your earliest Christmas food memory?
It would have to be at my Nan's house we always used to eat ham and potato salad on the deck. I think strawberries make Christmas, especially with whipped cream and icing sugar. And Aunt Pippa's trifle, loaded with sherry - far too much for kids!

What's important in preparing a Christmas meal?
Strawberries of course, and trifle. Some kind of roast - ham is great. Our Christmas is a big lunch and a big dinner that's not just traditional food but Malaysian as well, and quite often we'll have a BBQ.

What's your favourite Christmas recipe?
The one I just created is really nice, a Christmas couscous with five spice roast duck, cranberries, pistachio, parsley, orange, mint and orange kumara roasted in duck fat. View the recipe.

Mince pies, fruitcake or pudding?
Definitely pudding! With lots of cream and extra brandy. (Laughs.)

How have your holidays/summers changed since MasterChef?
The first Christmas after MasterChef, I was so enthusiastic about cooking trials and challenges. At Christmas I prepared an eight-course meal for 12 people, all individually plated, and spent nine hours in the kitchen! I also prepared the pork belly that I had made in the MasterChef final. This year won't be doing that… It'll be more of a buffet style, although I am planning on making a macaroon tower!

Will your family expect you to do the cooking now?
I like to and I want to - I'd be guttered if I didn't get to prepare the main Christmas meal.

What are your tips for keeping Christmas a little healthy?
Just don't try to make it healthy, have what you like (it is Christmas after all) but you can keep it light by adding some options like salads to the meal. Have both alternatives, to balance out the heavy food.

What are your Christmas foodie tips?

1. Don't freak out or spend all your time in the kitchen. Be well prepared and start a week before.
2. Plan what you'll have and think about how the Christmas table will look - it's great to consider the colours that'll be on the table, like Christmas green and red. I love laying all the food out on the table as it makes it feel so abundant.
3. If you're having a BBQ, make sure meat is at room temperature before cooking, it makes a big difference - you get a much better result.
4. Try smoking your food - salmon or muscles are great. You don't need a smoker, a wok or large saucepan will do the trick and you can smoke it on the BBQ, it's so easy. View the recipe.
5. Another idea I love is to make your own cocktails, or have all the ingredients out so people can make their own. It means your friends and family can have fun with it - you can have lots of delicious juices and mixers: gin, vodka, pomegranate molasses, rose water and orange blossom water.  Then all you need is a cocktail shaker or blender.

What summer foods are you excited about?
All the fresh summer produce like strawberries, plums, Central Otago cherries. I'm looking forward to picnic type meals on the beach, Granita and homemade sorbet.

What's your favourite season to cook in?
Summer is definitely my favourite season for cooking - it's really fast to throw things like gourmet salads together, and you don't need to spend much time in the kitchen. You always know someone who's gone fishing so there's plenty of fresh fish and scallops, plus the summer fruit selection is divine.

What's the epitome of NZ summer for you?

Going to the bach, lying on the beach in the sun, having a snooze and enjoying an ice cream or two… within half an hour of each other! Beer as well, although it usually goes warm in the sun, but it still tastes good!

2011 was a big year for you and your cookbook is coming out soon, how do you feel about it now?
I learnt a lot, it was a steep learning curve, a full on 6 months but I've absolutely loved it. The book is a big achievement - getting it done all by myself in five months with everything else going on took a lot of time but it'll be worth it. I can't wait to hold it in my hands!

What are your goals and plans for 2012?
Building the Nadia Lim brand and focusing on bringing out my food philosophy. Coming from a dietician background and combining that with good tasting and good looking food is what I'm passionate about.

What are your favourite places to dine this summer?
My parents-in-law started a restaurant called Chantellinis in Hamner Springs. It's going really well and has had great reviews - I'm dying to dine there.

What crazy foods have you tried that you never imagined you would?
I've always had weird food, I used to eat jellyfish, squid ink and frogs eggs as it's quite common during Chinese New Year. But since working at Euro I've also enjoyed nitrogen freeze dried fruit, which is amazing.

What would you have loved to do if it wasn't cooking?

Nothing at all. This is what I love… I guess my other option would have been being a professional beach bum!

- Nadia's book will be launched in April 2012.
- Nadia will be appearing at all three Food Shows next year.
- View Nadia's recipes.

The Food Show won Best Consumer Show Under 10,000m2 and Best New Zealand Show at the annual awards, which celebrate the top performers from the exhibition and events industry in Australia and New Zealand.

It's the third time the show has won both awards, previously winning Best Consumer Show Under 10,000m2 and Best New Zealand Show in 2008 and 2009.

"We're absolutely delighted to win these awards for The Food Show Auckland 2011, particularly since there were 20% more award entries this year so we were up against serious competition," says Rebecca Stewart, General Manager of North Port Events, the company that organises The Food Show.

"The Food Show has been a finalist in its category every year since 2008 and has won three times out of four. This ongoing success is due to constantly striving to keep the show fresh and dynamic with new features and amenities every year.

"This year, for instance, we introduced three completely new features. Firstly, The Food Show Masterclasses - intimate, 50-seat seminars where consumers pick up hot culinary tips direct from the experts. Secondly, The Loaf & Weston Milling Baking Theatre, packed with demos from New Zealand's top chefs, plus competitions, bake-offs and sampling.

"And lastly and most importantly, we completely redesigned our website to hugely improve the visitor experience, including interactive floor maps, the ability for visitors to compile their own show 'itinerary', social media sharing, an improved search engine, exhibitor profile pages and more.

"We'd like to take this opportunity to thank our wonderful exhibitors for supporting the show and the great Auckland foodie public for coming along and helping make this year's show the best yet."

BACKGROUND

About the EEAA

The Exhibition and Event Association of Australasia (EEAA) represents all aspects of the Australia and New Zealand exhibition and event industry. EEAA Membership is comprised of event venues, exhibition and event organisers, and product and service suppliers to the exhibition and event industry. EEAA also provides products and services to event exhibitors.

EEAA is a not-for-profit organisation. Its primary objective is to achieve growth of the exhibition and event industry by promoting the unique benefits offered by exhibitions and the professionalism of its members. EEAA is committed to establishing and maintaining high industry standards.

About North Port Events

For more than a decade, North Port Events has created and managed highly successful consumer lifestyle exhibitions and shows.

Originally formed with the launch of the Parent and Child Show in 1993, the business has expanded to include other major event in its portfolio, including The Food Show (Auckland, Wellington and Christchurch), Fine Food New Zealand, and the Baby Show, the new brand of the Parent and Child Show.

North Port prides itself on always being a step ahead in identifying the most influential consumer trends and matching them with exciting forums for exhibitors to conduct face-to-face marketing and selling to their customer groups. The success of North Port's current shows are testament to the values, creativity, and attention to detail the company brings to every event.

The Food Show dates for 2012 are as follows:

• The Food Show Wellington: 11-13 May 2012
• The Food Show Auckland: 2-5 August 2012
• The Food Show Christchurch: 14-16 September 2012

Missed the 2011 Food Show Auckland? Don't worry we have all the hottest photos here.

View photos

Thursday was no ordinary day in Auckland - Thursday was Preview Day. That means 4000 lucky punters converged at The Food Show to sample fabulous foods, sip delicious drinks, witness hot chefs cooking live and generally getting their culinary groove on.

What's on - view the live cooking programmes:

The Electrolux Cooking Theatre

The Masterclass Series

The Loaf & Weston Milling Baking Theatre

Show me everything that's on >>

Some of New Zealand's best-known chefs and bakers are set to get their hands dirty at a unique cooking demonstration of how they best "use their loaf" at this year's Auckland Food Show.

Celebrity foodies Al Brown (Logan Brown), Sid Sahrawat (Sidart), Hottest Home Baker runner-up Gretchen Lowe and Loaf's own Sean Armstrong will present their expert baking tips from the fully functional Loaf & Weston Milling Baking Theatre in Hall 2.

Baking Theatre creator Armstrong says visitors to the stand will get a special insight into the personalities of the chefs as they provide an exclusive demonstration of how to create classic breads like Turkish pide, sourdough and ciabatta.

More FM DJ's Jo Cotton and Jeremy Corbett will also take part in the Theatre's 'Use Your Loaf' cook-off where, alongside other visitors to the show, they will compete to create an inspired dish using a loaf of a bread and limited ingredients in less than one hour.

A full timetable of activity taking place over the four days of the show can be found at the entrance to The Baking Theatre, located at Stand 205. Visitors can be sure the tempting smell of fresh bread and baking will continuously waft throughout the Theatre as bakers turn out a wide range of goods over the four day show.

View baking programme

Learn the art of the perfect paella while sipping Spanish wine and tasting tapas in the VIP room at the ASB Showgrounds - that's just one of the five, exclusive Masterclass experiences offered for the first time at The Food Show Auckland this year.

The Masterclasses will be presented by leading food experts and chefs - and include exclusive gifts from our wonderful sponsors. Classes are limited to only 50 tickets per class and at just $35 per ticket, we expect them to sell out fast.

Whether your passion is meat, cheese, paella, wine, or chocolate, we've got the Masterclass for you:

A Taste of Spain with Sabato

Love Spanish cuisine? In this Masterclass you'll learn how to cook authentic paella and some simple yet stunning tapas while sampling a glass or two of Spanish wine.

Meet the Meat with Dish magazine

Looking for new ideas when it comes to meat? Join Dish magazines food team of Catherine Bell and Claire Aldous with butcher John Bell from New Market's Aussie Butcher store and be inspired by delicious recipe ideas plus tips and tricks on preparation and presentation. A must-see for anyone who wants to learn more about meat and the best ways to cook it.

Whittaker's Truffle Making Masterclass presented by Annabelle White
Learn the tricks of truffle making from the experts - Kiwi chef Annabelle White and Whittaker's. This class will teach you the art of creating your own irresistible truffles at home using quality ingredients that you can buy locally.

Matching your Food with Wine - with Celia Hay, NZ School of Food and Wine
Sample a carefully selected menu while tasting classic examples of New Zealand wine. Learn how wine and food matching can enhance the flavours of both.

The Kapiti Cheese Experience

An open, friendly tutored tasting where you'll be encouraged to taste, discuss, and enjoy Kapiti cheeses. The class covers how to store and serve cheese to bring out the best flavours, plus tips on matching cheese with food and wine.

Book now at www.eventfinder.co.nz

The Food Show Auckland: 28 - 31 July at the ASB Showgrounds, Greenlane.

at The Food Show Auckland 2011

Visit Trade Aid's stand at The Food Show Auckland 2011 and you'll find more than just delicious flavours - you'll feel the rosy glow of helping small-scale farmers in developing countries get a fair price for their goods.

Trade Aid is a New Zealand founded and operated not-for-profit organisation that works hard to support hundreds of thousands of food and craft producers in Africa, Asia, Latin America and the Pacific, through fairer trading practices.

"We provide the world's most disadvantaged producers with support to improve their lives, by buying and selling their products, telling their stories, and speaking out for greater justice in world trade," says Trade Aid Food Manager Justin Purser.

The results are improved lives for producers - and absolutely scrumptious products! Here are the top five products that will be available at the Trade Aid stand:

1.     'Better Day Blend' Coffee

A smooth yet lively, well-rounded espresso blend that is sweet but with enough bite for a satisfying cup. Good body with a clean finish and smooth aftertaste.

2. Milk and Dark Chocolate

Premium, Belgian-made, gluten-free chocolate using 100% fair trade cocoa and sugar. Organic 70% cocoa and peppermint flavour also available.

3. Organic Drinking Chocolate

Award-winning, 100% organic, and contains no nasty anti-caking agents. 30% cocoa content, vegan, and gluten free.

4. Organic Baking Cocoa

100% organic and contains no nasty anti-caking agents. Vegan and gluten free.

5. Organic Cane Sugar

A partially processed sugar that contains a small amount of molasses content, which gives it a hint of flavour and a golden colour. Suitable for vegans.

Trade visitors note:

Trade Aid also provides bulk food supplies to manufacturers, including Kohu Road ice cream, Eat Right Foods in Nelson, and Pete's Lemonade. Please ask at our stand for more information about our bulk range products.

About Trade Aid:

• Trade Aid operates in 30 stores nationwide as well as supplying other retailers throughout the country.
• Trade Aid is the biggest importer of unroasted fair trade coffee beans into New Zealand - approximately 75% of all fair trade beans supplied to New Zealand's coffee industry are imported by Trade Aid.
• Trade Aid has the largest range of fair trade food products in New Zealand - over 50 products in our range, ranging from Trade Aid coffee and tea, to olive oil and spices.
• The majority of Trade Aid food products are organic and we cater to the wholesale market with bulk lines.
• Distribution into supermarkets of Trade Aid products has tripled in the last 12 months.
• Trade Aid is a member of the World Fair Trade Organisation.
• Customers can also buy online at www.tradeaid.org.nz.

For more information, please contact:

Katie Sheehan

Marketing, Trade Aid Importers

64 03 385 3535 ext 231

katie.sheehan@tradeaid.org.nz

Although bananas are the perfect health snack, the banana trade hasn't always been good for the health of third world producers.

"All Good believe that we just can't ignore the human and environmental consequences of growing the bananas we all eat and enjoy, even though it may happen in places far from New Zealand." says Chris Morrison of All Good Organics "We provide New Zealanders with the choice to buy food produced in a way that treats the people who grow our food as if they lived right next door."

In a bid to encourage an over-the-fence chat, All Good are helping their growers from El Guabo, Ecuador speak directly to New Zealanders to explain just how their small buying decisions can make a life-changing difference to the growers.

"We're always keen for people to get a better understanding of who our growers are and the big difference choosing their produce can make, which is why we've been investing in technology to help this." At this year's Auckland Foodshow, All Good will be demonstrating their smartphone application, which allows shoppers to instantly find out where their bananas come from, and details about the family-farm they were grown on. "Our application allows New Zealanders to hear directly from the growers, specifically just how the one dollar extra they are paying for each bunch of our bananas makes a life-changing difference to their farms, families and communities."

You'll be able to sample the fruit that leaves a better taste in your mouth, along with other delicious products made with All Good Bananas such as Kokako Fairtrade banana bread, Kohu Rd All Good Banana ice-cream and Ripe Deli produce at this year's Auckland Food Show.

So head to stand 372 to sample some of the Good stuff.

--

For more information please contact:

Julia Collins, 09 360 9691, Julia@allgoodorganics.co.nz

Mr Willman is Principal of the New Zealand Cheese School Ltd, set up early in 2008 initially to deliver the only public industry accredited training to the New Zealand cheese industry but now also delivers workshops for home cheesemakers held all over New Zealand.  "There is strong demand in New Zealand for the courses, but we also have a growing number of internationals registering for our industry courses" Willman says.

The School is the sister company of Over the Moon which produces international and national award-winning cheese in the Waikato using 4 different kinds of milk - cow, goat, sheep and also buffalo.

Director Sue Arthur says "the cheeses are all hand-made using traditional open vat methods and batches are small so we can achieve the highest quality".  The company loves to innovate and has developed many new styles and flavours such as "Double Delight" - a blend of cow and goat's milk which won a bronze medal at the bi-ennial World Championships of Cheese in 2010.  Over the Moon is also represented at the Auckland Food Show and will provide tastings and sales of some of its products.

.......................................................................................................................................

Contact; Sue Arthur

Director, New Zealand Cheese School and Over the Moon

Ph 0275 80 50 20