Hospitality Business Magazine

Chef pair creates one-off recipes for My Food Bag customers

rsz_my_food_bag_nic_watt_photo_credit_babiche_martensA duo of the country’s top chefs is teaming up with My Food Bag to create exclusive one-off recipes for My Gourmet Bag customers.

Friends of Nadia Lim and My Food Bag, Nic Watt and Marco Edwardes are each providing seasonal guest recipes alongside recipes from Nadia Lim and the My Food Bag Development Kitchen team.

Edwardes is head chef at Waiheke’s Te Whau and Watt is chef restaurateur of SKYCITY’s MASU by Nic Watt in Auckland. Each chef is designing exclusive recipes to feature across different seasons alongside recipes from Nadia Lim and the My Food Bag Development Kitchen team.

My Food Bag co-founder Nadia Lim says she’s looking forward to developing something special for customers. “We know our My Gourmet Bag foodies are adventurous and love to experience new flavour profiles so we have invited Nic and Marco to develop something special just for them. We are really looking forward to working with Nic and Marco and potentially some other chefs later in the year.”

“The recipes will be included at regular intervals across the seasons alongside those from the Development Kitchen and I. Just like our regular deliveries, customers will receive all of the ingredients needed to recreate the dish at home.”

The first recipe is a lamb loin with hot pepper paste with sesame-roasted butternut, edamame and radish developed by Watt, which is scheduled for delivery on Sunday 24 July.

“I first came across this flavour profile while eating in a little local Japanese restaurant in Tokyo,” says Watt. “I loved the smoky heat and balanced sesame and have worked with it ever since. I hope My Gourmet Bag customers enjoy the flavour as much as I have.”

The launch of the first recipe comes just days after Watt and his wife Kelly open TRUE food and yoga, their new bistro and wellness centre in the Auckland waterfront suburb of Okahu Bay, Orakei.

“I’m really excited to be working with My Food Bag alongside Nadia and the team and to share a recipe showcasing the bold flavour profiles that MASU has become known for,” says Watt.

Photo by Babiche Martens