Welcome to my farm kitchen—where food is real, the stories are personal, and every recipe begins with what’s growing around us.
Inside Nadia’s Farm Kitchen you’ll find the food I turn to as the seasons shift—meals shaped by the rhythm of the land. From rhubarb pushing through frost-hardened soil, to sun-warmed peaches and tomatoes bursting with ripeness, to the comforting aroma of a slow-roasting lamb shoulder on a snowbound afternoon—this is food that connects us to the seasons and the simple joy of cooking.
But this is not just a cookbook—it’s also a glimpse into our life on Royalburn Station, filled with personal stories of farming and living through the seasons. It has been a true labour of love, created over years, with photography captured across the last 5–6 years on the farm. I am so proud of it—and I can honestly say it’s my best book to date.
