Introducing resident nutrition expert: Niki Bezzant

Introducing Niki Bezzant

Niki

Niki is a food and nutrition writer, columnist and commentator in New Zealand. She is the founding editor and now Editor-at-large for Healthy Food Guide magazine. The author of two cookbooks, Niki is a weekly columnist for the Herald on Sunday, a regular blogger, speaker and frequent contributor to TV and radio. She is a member of the Council of Directors of the True Health Initiative, an ambassador for Garden to Table, and President of Foodwriters NZ.

What is the future of cooking?

Haha this is such a big question! I don’t know what we’ll be eating in the future, but I suspect more and more it will involve whole, fresh unprocessed ingredients; this seems to be something people are really gravitating towards now.

Do you have a food philosophy?

Of course! It’s basically “eat what makes you happy, and listen to your body”. I talk about this in my TEDx talk (it’s on YouTube) – it’s about moderation plus pleasure, basically. A little bit of everything, not too much of anything and don’t get too hung up on obsessing about the details.

What do you think would encourage more people to cook healthily?

Knowing that it’s easy to eat well, and it doesn’t have to involve dozens of specialty ingredients or restrictive rules.

What are some of your favourite ingredients to cook with?

Miso, chillies, lemons and basically all veges!

What’s your pet peeve in the kitchen?

Knives that aren’t sharp.

Why do you think people should try WOOP?

It’ll expand your recipe repertoire; it’s super fast and super delicious real food!

Favourite international cuisine?

Japanese. But it really depends on the day.

Introducing guest chef: Logan Clark – Head Chef, Bracu Restaurant

We sit down with Logan Clark, Head Chef of Bracu Restaurant, to discuss his passion for cooking. His dishes, Harissa marinated lamb leg steak with couscous salad and hummus and Pan fried tarakihi with mint butter potato and Greek salad featuring on the WOOP Foodie menu being delivered on the 19th and 26th January. Sound delicious? Order here.

What is the future of cooking?

There are a number of food trends such as molecular gastronomy that have emerged over the years, but I believe the future of cooking is going to head right where we started!

With every passing fad, we will always go back to the good old-fashioned methods of classic cooking techniques; the tried and true methods will outlast food-fashions and cooking tricks.   

Do you have a food philosophy?

Fresh local produce, prepared with skill and attention to detail using flavors that I personally like to eat.

What’s the most important thing about cooking?

Understanding when to stop cooking!  

What are some of your favourite ingredients to cook with?

Valrhona Chocolate, Eastherbrook Farms Duck Breast, Ora King Salmon

Tell us about your WOOP dish?

Lamb – My dish is inspired by the rich authentic flavors that I experienced during my travel to the middle east. The flavors individually are quite striking, but combined together, the flavor combination is extraordinary.

Harissa Marinated Lamb Leg Steak with Couscous Salad and Hummus

Delivered on 19th / 20th January

Fish – Tarakhi has a complex natural flavor that is a balance of sweetness and ‘sea’. To enhance this flavor, I have paired the fish with fresh summer salad ingredients. This dish is the perfect for alfresco dining in a New Zealand summer.

Pan Fried Tarakihi with Mint Butter Potato and Greek Salad

Delivered on 26th / 27th January

What’s going on in your life at the moment – any projects, passions or focuses?

At the beginning of 2019, I began to focus on healthy living. Most importantly focusing on eating healthy and getting a lot of exercise. Using my passion for food to enhance my health.  

What’s your pet peeve in the kitchen?

I have 4…

  1. Knife handles being left hanging over the edge of the bench!
  2. Tea towels not being folded away properly.
  3. The clingfilm roll being broken but people take the clingfilm off the container
  4. Not taking old labels off food containers and layering the new labels over the old ones

Why do you think people should try WOOP?

It’s a great way to get people into the kitchen cooking fresh healthy food and experience new flavors without slaving away in the kitchen.

Favourite international cuisine?

French! French cuisine is all about using the right fresh ingredients with well-mastered techniques to create exquisite dining experiences.  

Interested in sampling Logan’s dishes? Order here.

Facts about our NZ Kumara

We hope you enjoy eating our NZ grown kumara, and below we let you know a little more about types of kumara, and the benefits of eating them!

Types of kumara:

The red kumara has a creamy coloured flesh, a mellow flavour and a firm texture. Leave the skin on and retain a lovely red that will enhance your plate presentation.

The gold kumara is both sweeter to the taste and softer in texture than the red. Its flesh and its skin are gold so, peeled or unpeeled, it will add colour to whatever dish you are serving. If you want a vegetable that will offer both a degree of softness and sweetness to the palate, then the gold kumara makes an excellent choice.

The orange kumara is an exciting variety with both orange skin and orange flesh. Firm like the red it is the sweetest of all the varieties now available. As a way to add colour and variety, be sure to try orange kumara.

Read mores

OUR FREE RANGE EGG SUPPLIER

We love working with local suppliers to ensure the best quality produce for our WOOP boxes. Read below to find out more about where our free range eggs come from!

Continue reading “OUR FREE RANGE EGG SUPPLIER” »

Our salmon supplier and quinoa grower

We love working with local suppliers to ensure the best quality produce for our WOOP boxes. Read below to find out more about where our salmon and quinoa come from!

Continue reading “Our salmon supplier and quinoa grower” »

Our Bok Choy and Tomato Growers

We love working with local suppliers to ensure the best quality produce for our WOOP boxes. Read below to find out more about where our bok choy and tomatoes come from!

Continue reading “Our Bok Choy and Tomato Growers” »

Win WOOP for the Rest of the Year: Our Lucky Winner!

Congratulations to Anne M. who is our winner! She has won her WOOP free for the rest of the year.

Continue reading “Win WOOP for the Rest of the Year: Our Lucky Winner!” »

6 Hacks to make Christmas Easy

Christmas is always a stressful time, from present shopping through to cooking for Christmas day. Check out our 6 hacks to make Christmas easy!

1. WOOP CHRISTMAS BOX

We have created 2 delicious three course Christmas menus for you to choose from! Effortlessly host Christmas this year with family and friends. We will do all the hard work so you don’t have to. It will be the easiest and most delicious Christmas ever! Check it out.

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WOOP’s top 5 tips to set the perfect Christmas table

We have created 2 delicious three course Christmas menus so you can effortlessly host Christmas this year. We will do all the hard work so you can spend less time cooking – but what about setting your Christmas table? We’ve come up with 5 tips to help you set the perfect Christmas table.

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Delicious wine pairings for your WOOP Christmas Box

We have created 2 delicious three course Christmas menus, Traditional and Modern for you to choose from so you can effortlessly host Christmas this year. We’ve collaborated with Villa Maria to create pairings that suit both our menus so you’re sure to impress family and friends this Christmas!

Continue reading “Delicious wine pairings for your WOOP Christmas Box” »