Introducing Niki Bezzant: Guest Foodie Series

Introducing Guest Foodie Niki Bezzant

NikiNiki Bezzant is a writer, speaker and commentator who is passionate about food and health. Niki has been involved in the food media for 20 years. She was founding editor of Healthy Food Guide magazine, and is a columnist for the Herald on Sunday, the Monday Herald Be Well, and a frequent contributor to broadcast media. She is a proud ambassador for the Garden to Table  programme which helps kids learn how to grow, cook and share food. She is a member of the Council of Directors for the True Health Initiative and a board member for the NZ Nutrition Foundation.

One of Niki’s delicious recipes will be featuring on the WOOP Foodie menu on the 9th of July as part of the WOOP Guest Foodie Series. We sat down with Niki to chat all things food.

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!

Tell us about your WOOP dish?

It’s a hearty meat and veges dish, with a ton of umami. The miso is used in a way we might not expect, as a kind of sauce/marinade that complements the grilled, smoky meat. It uses swede, too, which is a vastly underrated and quite delicious vegetable, especially when roasted, as it is here. Ditto brussels sprouts – I’m challenging people here, but trust me, the slaw made with these babies is really good!

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.

Thoughts on Slow food fast?

Slow food fast – it’s what WOOP really is all about! They are making real, healthy and delicious food that would otherwise take ages to cook, really quick and easy.

Be introduced to the other WOOP Guest Foodies – click here.

Order a WOOP Foodie Box – click here.

Niki steak

Niki Bezzant’s Miso Beef with parmesan roasted root vegetables and a lemony Brussel sprout slaw

Featuring on the Foodie Menu on 9th July

WOOP Guest Foodie Series