Trudi Nelson - Newsreader, Food writer, Orchardist
Trudi is a longtime NZ broadcaster. Originally based in Northland, she spent 20 years across Auckland radio and TV before escaping the hustle and bustle for the Bay of Plenty. Currently running an organic kiwifruit orchard, she’s heavily involved with Food Writers NZ (for whom she was president), and has a weekly Sunday slot on Magic Radio as well as being the voice of More FM, NZ-wide.
1. Who would your dream dinner guest be and what would you cook for them?
I was lucky enough to interview Jamie Oliver on one of his NZ visits so he would be wonderful to cook for and glean ideas from. Such a nice bloke. I’d cook him my famous Beef Wellington and mash. Maybe get him to make dessert using fruit from the new orchard.
2. What’s your most treasured food memory?
Too many to pick one! But anything shared and feasted on around the family dinner table. Sunday roast night is always a highlight, with so much chit-chat. We always do highlights of the week, talking about things we are going to achieve in the week ahead and reflect on what didn’t go so great that we can learn from. Everyone pitches in and I adore the tradition. Especially choosing the menu and setting the table.
(Fave fancy meal out was The French Cafe degustation).
3. What are the ingredients or flavours you could not live without?
Any array of chilli sauces, avocado oil, EVOO, garlic, pink salt flakes, rocket, cashew nuts, almonds, NZ butter, brown sugar, cream, eggs – plus anything fresh out of my garden.
4. What is (or what are) your most essential cooking tools?
I know this sounds really tossy, but I absolutely adore my Thermomix. I thought it might just end up being an expensive bench ornament but I use it everyday - just this week: my own pita bread, sweet cucumber pickle and plum sauce.
Also, I love my French mandoline and Victory knives set. Oh and the Tupperware whipped cream shaker thingy. Game changer.
5. Who are your food heroes/ greatest influences?
Jamie Oliver, Stephanie Alexander, Maggie Beer, Al Brown, Lauraine Jacobs, Lyndey Milan, Fleur Sullivan. I also love just sitting with a cuppa poring over NZ Life & Leisure and Cuisine magazines for new inspo each month.
6. What are the food trends you most dislike?
Anything restrictive – life’s too short to starve yourself. The current fasting fad would drive me bananas. I’d go all light-headed and hangry! But hey, each to their own.
7. What do you cook when you just can’t be bothered or when time is short?
Pastrami, pickle and tasty cheese toasties with a rocket salad.
8. Name your current favourite cookbooks?
My go-to Top 5 are: Flavour by Ottolenghi, The RNZ Cookbook, Meat & Three, Kitchen Garden Companion by Stephanie Alexander, The NZ Cook’s Bible.
9. What are your best tips, tricks or hacks for entertaining at home?
Preplan, do things the day before, don’t stress, ask for help from the teens-slash-sous chefs – my three sons love cooking.
Most importantly, create the menu and tackle those recipes with love and it’ll always turn out great. Oh and pour yourself bubbles in a crystal glass as you start.
10. Are there any foods you don’t like or don’t eat?
I eat everything except offal. That’s just awful! Go on, someone please try to sway me. I think it was the steak and kidney pie my Nana Clara used to force me to eat as a kid that put me off. And Dad’s tripe and onions Tuesday. Can’t even stand the smell.
11. Name a favourite destination for food/dining
In Auckland, it’s Prego - hands down always a beautiful meal, brilliant service and lively, smiley crowd.
In the Bay of Plenty it’s Salinity - because it’s on the marina and their seafood is next level.
Rice Rice Baby in the Mount for comfort takeaways.
Ortega in Wellington is the BOMB!
12. What’s your ultimate food treat?
Creamy mash. High carb, not great for the hips but just so delicious and comforting. Feels like home. My go-to meal is crisp NZ lamb loin chops, my scrumptious mash, rich gravy and freshly steamed minted baby peas. Divine.
Trudi’s Magnificent Mash Every Time
Serves 6
Spuds, butter, cheese, cream. Perfect for a Sunday family meal night - serve with your fave greens and hero roast dish. (Ed - like our slow roast lamb shoulder)
1.5kg Agria potatoes - peeled, washed and cut into 2-3cm cubes
1 tbsp salt
50g salted butter
100mls cream (or blue top milk)
handful tasty cheese, grated
salt to taste
dash avocado oil (or EVOO)
fresh chives, finely sliced
Put potatoes and salt in a large pot and cover with cold water. Place on a medium-high heat and bring to a rapid boil, reduce the heat to medium-low and simmer until spuds are soft, test with a fork, approx 15-20 mins.
Drain in a colander, return the spuds to the pot, and add the butter, cream and cheese, and replace lid. Allow to sit a few minutes to melt.
Mash with a good old-fashioned potato masher. Using a stick blender or processor can turn the mash quite gluey. Taste, and season with salt.
Spoon onto a serving platter and use the back of the spoon to make large swirls across the top of the mash,
Drizzle with the avo oil or EVOO, and sprinkle over fresh chives. Serve with everything!
