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Brahman 2015 Official Teaser - Full Movie
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00:00:00Well it's not often that you get to stand next to a dam of this size. To say it is gigantic
00:00:12is an understatement. But around the country dams like this provide us with fresh clean drinking
00:00:18water every single day. Have you ever wondered how it actually gets there? Tonight we are taking
00:00:22a peek behind the curtain to see how a huge body of water like this ends up in your humble drinking
00:00:28glass. It's just one of many damn good stories coming your way tonight on Better Homes and
00:00:38Gardens. Tonight this 80s bathroom doesn't have to be a one-hit wonder with a nip and
00:00:46tuck. A cosmetic makeover when you work with what you've already got can work wonders.
00:00:52Extraordinary things can be found in the most unexpected of places. Nestled in this suburban
00:00:57bliss is a garden that proves that laying down the groundwork really pays off. Slow cook
00:01:03your way to the good life. Oh, very different. Plus this farm is about so much more than just
00:01:11the produce. If you're a fan of paddock to plate, shovel to shelf, then this is the place
00:01:17to be.
00:01:18Liliums might be a sight for sore eyes, but they're no one-trick pony. And the perfume?
00:01:24Oh, just beautiful. And don't be fooled by the long faces. These racehorses are loving this
00:01:32different approach to retirement. Brisbane Royal this year is definitely on there. Take this
00:01:37one there and then hopefully the Olympics one there.
00:01:40This segment is brought to you by Bunnings Warehouse, where DIY is made easy with the lowest prices.
00:01:52If your bathroom is looking worn, dated, ugly, maybe even all of the above, the general opinion
00:01:58is that you need to do a full rip out and reno to get that fresh new look that you want.
00:02:03Yeah, it's definitely relatable, but that does cost a bomb. So maybe that is a job for
00:02:08down the track, a lot down the track, but there is a different way.
00:02:11Yeah, that's right. A cosmetic makeover, when you work with what you've already got, can work wonders.
00:02:16With some added great styling and a few clever tricks thrown in.
00:02:19Yeah, definitely. But talking about styling, what do you reckon of these glass bricks here?
00:02:23I'm liking what they've done. They've even got some curves going on.
00:02:26Yeah, they're a little bit retro, but I think they're really cool.
00:02:28And if you like them, wait till you see where we're going next.
00:02:30Oh, let me finish this first.
00:02:36You can probably date this bathroom to late 80s, early 90s, just from these glass bricks alone.
00:02:40But as we say in the design world, everything old is new again.
00:02:44But this vanity vehicle, that's got to go.
00:02:46Yeah, well, I can definitely say that. And the first thing you want to do before you take a vanity out
00:02:51is make sure you turn the plumbing off. Otherwise, you might get an unexpected shower.
00:02:56Oh, I'm starting to see a theme. I reckon blue.
00:03:13Oh, damn. Jed, look at that. Weren't we hoping the tiles went all the way?
00:03:18Yeah, that's not ideal because I'm doing a wall-hung vanity, so we wanted the tiles to run the whole way.
00:03:22Damn. But let me think. So when you're working on an older home and you're renovating,
00:03:29these things happen sometimes. Don't expect the unexpected. I'm hoping that under the house,
00:03:33there will be some of these matching tiles. There might be some left over.
00:03:36It's really important to give everything a good clean before you start. And I did notice there's
00:03:47a lot of mould on the ceiling. With mould, you always want to wear a mask. That's what we're doing.
00:03:53Not again. Not again.
00:04:02Tile trims like this can date a bathroom, so I'm going to update them with some white paint.
00:04:07But to get the paint to stick, I just need to rough up the surface a little bit with some sandpaper.
00:04:11As this is a cosmetic makeover, I'll have to work to a pretty modest budget.
00:04:31You can make a big difference to an existing bathroom just by changing the accessories. So
00:04:35I'm starting here in the bathroom wall and I'll be getting all new tapware for the bath, vanity and shower.
00:04:46The tiles in our bathroom on the wall and floor are in good nick, but that border tile
00:04:51is really date in the bathroom. So we are going to paint it out.
00:04:54And for the painting of our bathroom, it's a good idea to get the kitchen and bathroom paint,
00:05:07as it prevents the mould from forming.
00:05:15To finish off, I just need some hardwood bullnose skirting,
00:05:19and I've got a cool little project in mind for this.
00:05:30The first rule, whenever you're tackling a cosmetic bathroom makeover,
00:05:33is to keep the layout the same. That way,
00:05:36you don't have to get a plumber involved, which is a massive cost saver.
00:05:39Absolutely. And good news ads.
00:05:41Look what I found underneath the house.
00:05:42Oh, you beauty.
00:05:43Yeah, so that's going to be a cost saver too.
00:05:46Now, how do you like this? This is the vanity.
00:05:47It's going to be the hero of the room.
00:05:49It's got a really modern shape and this beautiful timber panelling,
00:05:52which will go really nicely with those tiles.
00:05:54And it's special order from Bunnings.
00:05:56They even deliver it, so it makes life so easy.
00:05:58Yeah.
00:05:58And then, how cool are these accessories?
00:06:00We're doing black tapware, which is going to give the room a really contemporary look.
00:06:03Yeah.
00:06:03But then also, these accessories I found tie in beautifully with those glass bricks.
00:06:08Yes, I like that.
00:06:09It's all going to be gorgeous.
00:06:17So, hide this dated pattern, this tile-specific paint is fantastic.
00:06:25I'm just applying the primer, and then I'll put the top coat on,
00:06:28which will match the existing white tiles.
00:06:30It'll make the whole room look so much fresher and better.
00:06:34But I'm only painting in the shower, the wet area.
00:06:37Adam's got another great idea to hide the patterned tile in the rest of the room,
00:06:42with no painting involved.
00:06:47Time to paint the ceiling, and of course, Adam has conveniently disappeared.
00:06:51It's up to me.
00:07:00Actually, I shouldn't doubt him.
00:07:02He's probably doing something really important.
00:07:05Hey, Ants.
00:07:07Coming!
00:07:12I'll tell you what, I thought it was bright when you cleaned it, but now it's painted.
00:07:21It's even brighter again.
00:07:22It looks good, doesn't it?
00:07:23I could have done with a bit of help, Ants, but you know, you were busy, I understand.
00:07:26Yeah, I have been busy.
00:07:27I have.
00:07:29And you're helping me now, so that's all right.
00:07:30That's all right.
00:07:31Yes.
00:07:32All right, it's going to look great with this vanity on.
00:07:34Now, when it comes to fitting a floating vanity, you do want to make sure that you locate the stud
00:07:39and fix into it, because that's going to take all the weight.
00:07:41How are we looking, Jett?
00:07:42Yeah, that's really good to me, yeah.
00:07:57Oh, Jett, I'm loving this.
00:07:59The final piece of the puzzle.
00:08:01So good.
00:08:02Oh, look at this bench top.
00:08:04Just ties it all in now, doesn't it?
00:08:05Darling.
00:08:06And now this bench top just ties it in with the tiles, doesn't it?
00:08:09Oh, I love it.
00:08:09And these rounded edges just look amazing.
00:08:12You can really see now that this is in, it's going to direct the look of the whole bathroom.
00:08:16Yes, but you have to stick around to see what that turns out like.
00:08:20This week we're cooking beef cheeks.
00:08:23Well, that's not the star of the show.
00:08:25It's Colin's couscous that's going to be the star of the show.
00:08:29Ever wondered where the water we drink comes from?
00:08:36I reckon we're all guilty at some stage of taking for granted the water from our taps.
00:08:46Think having a shower, flushing a toilet, washing the dogs.
00:08:50But do you ever have a glass of water and actually think to yourself,
00:08:53just how clean is this?
00:08:54And how does it actually end up here?
00:08:56Well, we are going behind the scenes right to the source to find out.
00:09:00Now this is Warragamba Dam, just west of Sydney.
00:09:14Now when it rains in this part of the world, this is one of the dams where rainwater is collected and stored.
00:09:19Now what we're looking at is about 10% of the water capacity.
00:09:23It actually goes for 50 kilometres that way and is 100 metres deep.
00:09:32When the dam is nearly full, like it is right now, it actually holds four times the amount of water that you find in Sydney Harbour.
00:09:39In Australia we really cannot take our drinking water for granted because at any given time you can have huge swathes of the country that are either in drought or being flooded.
00:09:54Now just because a dam is at near capacity like this one is, doesn't necessarily equate to the fact we have loads of drinking water.
00:10:00Now I know how strange that sounds when you hear me say it, but it's because not all of this water ends up in your taps.
00:10:07From this point, the water actually gets pumped 26 k's away to a treatment facility and that's where I'm headed.
00:10:22So all that water gets transferred here to the Prospect Water Filtration Plant.
00:10:26And then all sorts of really interesting science goes on to create our drinking water.
00:10:30Now to have a look around here, I'm going to change out of this fluro jacket and into some proper safety gear.
00:10:39Hello Colin, I have been told that you are the man to have a tattoo to find out all about this plant.
00:10:45It's like a whole new world.
00:10:46Yep, good to meet you, Jo. What do you want to know?
00:10:48Everything. Like, I mean, first of all, I didn't realise the scale of how big this was going to be.
00:10:52So, I mean, the water that we're seeing coming in now, is that from the Warragama Dad?
00:10:56Yeah, that's correct. At the moment, it's unfiltered water. We call it raw water.
00:11:01So, still pretty clean, but not safe enough to drink yet.
00:11:04Okay, so tell me what then happens once it arrives here.
00:11:07As it comes through the plant, we coagulate the water. Basically, we're forming clumps within the water to form flock, we call it.
00:11:15Yeah. That flock then goes through a filter and becomes trapped in that filter and clean water gets
00:11:20discharged out the other side and then gets disinfected and then off to everyone's taps at home.
00:11:25So, this plant treats on average about 1.5 gigalitres a day.
00:11:30So, that's probably equivalent to about 600 Olympic swimming pools a day goes through this plant,
00:11:35this one plant, which supplies nearly 80% of Sydney this one.
00:11:38There's so much more that goes into it than I first thought, to be honest. I had no idea. This has been an eye-opener.
00:11:50So, Karina, Colin looks after the water treatment plant, but you look after water quality control.
00:11:56I don't know whose job I would want less, because I'm sure, I think everyone thinks about water quality
00:12:00control, don't they, when they think about drinking water.
00:12:02Yeah. How long have you been doing this for?
00:12:04Um, probably about 35 years. 35 years. Yep.
00:12:07So, I'm guessing over that time you would have seen some pretty dramatic changes.
00:12:11Absolutely. But what's important to note is for us, delivering safe, reliable drinking water has
00:12:18always been our priority. We've got 5.3 million customers and we need to make sure that we meet
00:12:24the Australian drinking water guidelines every day of the week. Give me an idea of the scale of that
00:12:29monitoring and where you draw all those measurements from.
00:12:33So, we do nine, about 9,000 sites a year and we do about 630,000 sample tests as well.
00:12:43We've got our laboratories over at Westride, so that's where you can see where all the testing
00:12:48and analysis gets done every day. Do you think they would even let me go and have a look at those?
00:12:52Absolutely. Why not? Wow. Sounds like a segway. Thank you.
00:12:59I've been looking for, looking for, looking for, looking for,
00:13:02how somehow I could use a miracle now.
00:13:06We have heard and learnt so much today about how much testing gets involved and happens to have our
00:13:12clean drinking water. Is it right? You've got like 70 odd markers that you're looking for?
00:13:15Yeah, yeah. We've got 70 odd tests that we're looking for. We roughly do around 10,000 tests a week.
00:13:22A week? A week.
00:13:23So, give me an idea of what makes up those 70 things.
00:13:25So, we have pH, conductivity. We've also got like our bacterial side as well.
00:13:32Yeah.
00:13:32And a nutrients testing, a trace metal section, our organic section. It's a lot.
00:13:38Unbelievable. Well, can you give me like a little bird's eye view?
00:13:42So, we're in the bacteriology lab. These are some plates that have been poured. Our drinking water
00:13:48samples come through and they get a test called HPC, which is heterotrophic plate count.
00:13:53Right. And basically, that gives us a general hell of the water going through the pipes.
00:13:58Right. So, it's basically, you'll see onto here if there's some bacteria growth.
00:14:06So, what do you add to that? Because they obviously put the water onto the plates.
00:14:09And it's just some agar. Right. And so, that just gives it all the minerals to grow.
00:14:13Gives it all the nutrients it needs and it grows.
00:14:15So, that's obviously what it looks like here, but what are you looking for? Like, what do you...
00:14:18So, I'm actually looking over here at our E. coli and we can see here,
00:14:23we've got some quality control samples. Right.
00:14:26So, this is a blank sample and this is a positive control for E. coli.
00:14:32If you have a look under here, the E. coli will fluoresce under UV light.
00:14:38Wow, that is incredible.
00:14:40So good, isn't it? So, yeah. So, that just indicates that our quality control is working.
00:14:45Unbelievable. I've got to say, I have learnt so much today.
00:14:49It has been completely fascinating and I know one thing's for sure, the next time that I pour myself
00:14:54a glass of water, I am going to be so appreciative for the huge amount of effort that goes into it.
00:14:59Thank you. That means a lot. We do a lot of testing, so it's very appreciative to people
00:15:04that know that we do a lot. Yeah. Well, hopefully more people will know now.
00:15:07Yeah. Great. Thank you.
00:15:10This week, we're cooking slow cooked beef cheeks.
00:15:13It's not about the beef cheeks. It's about the couscous in the beef cheek stock.
00:15:18Look at that. So simple and so beautiful.
00:15:36I was lucky enough to visit a garden filled with flowers that are perfect for drying at home.
00:15:40So, if you're inspired by the story and all the wonderful things that you can create,
00:15:44then you're going to love this little project. So, I'm going to take these bunches of dried flowers
00:15:49and I'm going to create a floral wall hanger that'll be a real highlight in your home.
00:15:54So, it starts by getting your hands on a couple of just off the shelf pieces of dowel like this.
00:16:00I've just given them a good coat of liquid wax just to bring out the colour
00:16:04and the natural texture of the grain. And you can see that I've drilled holes in there
00:16:09about 15 centimetres apart. So, the holes are just kind of big enough to feed a little bit of twine
00:16:15through. Now, you could make the wall hanger any size that you like, but I'm going to make it the
00:16:21width of the table. So, get your hands on some nice natural twine like this and you want to start
00:16:27by feeding the twine through the holes, a little bit like threading a needle. And I've just put a little
00:16:33bit of sticky tape on the end there just to make the process a bit easier. Now, the idea is we're going to
00:16:39create, for want of a better word, a twine frame. Then we thread it through the one at the bottom
00:16:45and we're just going to zigzag in and out.
00:16:59Now, just before you tie it all off, that's your chance to make sure you've got the width that you
00:17:03want and to make sure those strings are nice and taut. So, now we can decorate the twine frame with
00:17:11flowers. So, you could use any mix of dried flowers in whatever colour scheme you like, but I'm just
00:17:16going with a kind of a wild and beautiful look. And the idea is that we're going to hang the flowers
00:17:21upside down. We're going to peg them to the twine. So, I've just got my hands on some little craft pegs,
00:17:27but if you were doing bigger bunches of flowers, you could use bigger pegs. Now, when it comes to
00:17:32working out how many bunches of flowers to peg down each strand, I say go with the flow and see
00:17:38what looks good. There you go. What a beautiful way to display your dried flowers and get everlasting
00:17:51joy from your garden. So, now we just have to find the perfect place to hang it.
00:17:55Look at that. So simple and so beautiful.
00:18:18Now, here's a common problem that you find in basically all kitchens that you walk into.
00:18:23Now, I have a cupboard door and the gap isn't even. You can see this one isn't closing properly.
00:18:28Now, if I look at the gaps, I can see that this one's even, but on this side, it runs out. It's
00:18:32bigger at the top, smaller down the bottom, and that's exactly where it's hitting. So, that means
00:18:36this is the door that needs to be fixed. But the good thing is, it is easy to do. You just need a
00:18:41screwdriver, and because I'm short, I've got a stepladder as well, and that will get me up the top.
00:18:49So, to adjust these hinges, basically, there's a screw in here
00:18:53that if you undo, it brings the door forward, and if you do it up, it brings the door back.
00:18:57So, that's exactly what I need to do, is do that screw up, and I'll also do it on this hinge here.
00:19:02Once I've got that gap nice and even, this gap here should be correct again. And the good thing is,
00:19:07when you do have concealed hinges like this, they're not only in the kitchen, they can be in your
00:19:11wardrobe as well, and it's the same principle to adjust them.
00:19:26Put the self-closer, self-closer back on.
00:19:35Test it out. Eh? That is absolutely beautiful. And how easy was it to fix? You'll ask yourself
00:19:41why you've been looking at it for years.
00:19:43Well, things might be getting a bit chilly and slowing down in the garden, but you're just a few
00:19:48clicks away from turning up the heat, because we'd like you to vote for a Logie for Better
00:19:54Homes and Gardens in the Lifestyle Program category. Now, look, you know, we really enjoy
00:20:00giving you gold medal performances every week and showing you spectacular, beautiful, and
00:20:05inspirational gardens from anywhere. Now, we'd like you to share the love back, just a little,
00:20:11by voting for us, a Logie for Better Homes and Gardens in the Lifestyle category. Go to it and thanks.
00:20:18Coming up, beef up this winter with a real winner.
00:20:22Slow cooked beef cheeks with my version of couscous, which is totally different to the version you know,
00:20:28so hang on. Melissa's getting a taste of farm life on the Mornington Peninsula.
00:20:33This really is garden to table, when a chef is doing the growing.
00:20:37And they may be living legends, but these retired racehorses want the same things we do.
00:20:44You want to look after him for the rest of his days.
00:20:46That's right. Yep, exactly. Give him this nice big paddock and lots of love.
00:20:50It's cold. It's wet. It's winter. But do you know what winter is good for? Cooking
00:21:02slow cooked beef cheeks with my version of couscous, which is totally different to the version you know,
00:21:08so hang on. Step one, beef cheeks. These cheeks, by the way, just to clarify.
00:21:20So what happens is these do a lot of work on the animals, so they've got great flavour,
00:21:25but you need to cook them long and slow. So what we're going to do is really hot pan,
00:21:29and get a nice caramelisation like you would a steak on your beef cheek.
00:21:33So the pan's already hot. Good splash of oil. You want to hear that sizzle going in.
00:21:48Salt and pepper.
00:21:49Salt and pepper. So the secret is, don't move the meat around. Let it caramelise. Give it time.
00:21:56Alright, while the meat's browning, I'm going to chop up my veg. Carrots, onion, celery, garlic.
00:22:06So I like to get nice little chunks.
00:22:13Garlic just in half.
00:22:14Alright, celery. Just square it up a bit. Celery, same size as a carrot.
00:22:28Check our beef.
00:22:33Alright, onion, same size.
00:22:39Vegetables into our pot.
00:22:44Give it a stir.
00:22:53Alright, I like a little bit of heat. So two whole bird's eye chilli straight in.
00:22:59The stock is only as good as what you put in it. So a couple of bay leaves, fresh,
00:23:04say half bunch of thyme. You can smell that straight away.
00:23:08Spice it up with a few star anise.
00:23:09So any sort of beef stew, you can add an alcohol. You can leave it out if you want. So I always have,
00:23:18no I don't, leftover red wine. You can add leftover red wine. Don't always have it here. But anyway,
00:23:23hello to Jane, my wife. So we're going to add 200 ml of leftover red wine.
00:23:29Now we're going to add a pinch of sugar. It just helps with the acidity of the wine.
00:23:36So once the wine boils, we've got rid of that alcohol, but you've got the body of the wine.
00:23:40It's going to give you a beautiful colour. It's the glazed all that beef off the bottom of the pot.
00:23:44We're just going to cover it with a litre of stock and then add a litre of water.
00:23:58Going to bring that to the boil. Going to get the lid on. Going to put it in the oven for about four hours.
00:24:03Just coming up to the simmer. Lid on, into the oven. All right.
00:24:21Have a look. So the beef cheeks, that's what you're looking for. Look at that.
00:24:26Falling apart, melting. If they're not melting, put them back in until they get like that.
00:24:36Next up, we need a bowl. So if you've had couscous before, it's light, it's fluffy, it's airy.
00:24:45This is not. This is my version of, I was trying to do it. It didn't work out, but it tasted better.
00:24:51So what I did was, normally you do couscous with a very light water or a stock.
00:24:56So you've got 300 grams of couscous. That'll do the whole family.
00:25:00So what I do is, I cover the couscous with that stock.
00:25:05So you can see where I'm going. The couscous is a vessel that soaks up liquid.
00:25:09So it's going to soak up all the flavour of the beef. So why not use the beef stock rather than water?
00:25:18Good idea, Cobb. You mix that couscous.
00:25:26Going to add a splash of olive oil.
00:25:32So we get our couscous bowl over our double boiler, put a lid on it.
00:25:37We're going to bring it up to the boil and let it simmer.
00:25:40So as it heats, it's going to absorb all that stock.
00:25:42So while that absorbs, I'll make a little garnish.
00:25:49All right, so the beef cheek's quite rich, the couscous is quite rich.
00:25:52We need something vibrant just to lift it.
00:25:54So some mint, some parsley, just roughly chop the tops.
00:25:59Keep it quite rustic.
00:26:05Get that into our bowl.
00:26:08Two teaspoons of mustard, just to give it a bit of zing.
00:26:12Mustard and beef cheek.
00:26:14Capers.
00:26:15Juice as well.
00:26:17Olive oil to bring it all together.
00:26:19Extra glue.
00:26:20You've already got a bit of salt for the caper.
00:26:22So just a bit of pepper.
00:26:25Give it a good mix.
00:26:29You want it quite, quite chunky, vibrant mustard capery.
00:26:34It's going to cut through the richness of the beef cheek.
00:26:37All right, put that in the fridge.
00:26:43I've had about 15 to 20 minutes on the couscous.
00:26:46So it's sort of light and fluffy.
00:26:54But what happens is it takes on all the fat and all that beef cheek flavor and the veg.
00:27:01And you get, like it doesn't look very effective.
00:27:05But when you taste it, it's amazing.
00:27:08So normal couscous, boring water, Collins couscous, beef stock and fat.
00:27:13Going to add a little bit of lemon, lemon zest.
00:27:25All right.
00:27:29So the couscous that started out as my mistake has now become one of my triumphs.
00:27:37Normally I do a big platter.
00:27:40You've got the beef just melting on the couscous.
00:27:43So we've got our warm couscous.
00:27:45Just make a bed.
00:27:51All right, beef cheeks.
00:27:55Look at that.
00:27:56Cut it with a spoon.
00:27:58Got our beef cheeks.
00:27:59A little bit more sauce.
00:28:00And now we add a little bit of vibrant herbage.
00:28:14So that is my slow braised beef cheeks, which should be the star of the show.
00:28:19But in fact, it's the couscous.
00:28:22You can thank me later on this one.
00:28:35Have you often wondered what happens to race horses when they've retired?
00:28:40Where do they go?
00:28:42There's so much to learn from this passionate collective of farmers who make it all happen
00:28:47right here at Torello Farms.
00:28:48The latest issue of the Better Homes and Gardens magazine is out now and it is full of tips and
00:28:54tricks to get your gardening powering through winter.
00:28:57Find out the best plants to place in your bedroom for a great night's sleep.
00:29:01And explore how the moon affects your sleep patterns.
00:29:03Discover a range of red and pink blooms that keep the winter blues away.
00:29:07Plus, winter can be tough on your lawns.
00:29:10Find out the best secrets to making sure your lawn survives and goes from bare to beautiful.
00:29:14You'll also find bonus knitting and crochet patterns and a winter puzzle special.
00:29:18That is all in the August issue of the Better Homes and Gardens magazine, which is out now.
00:29:38For most people, the Mornington Peninsula conjures up images of beautiful beaches and gorgeous wine
00:29:43country. But for those of us in the know, there is so much more to discover.
00:29:47So all across the region, you can find lots of little boutique farms producing local seasonal produce
00:29:53that's often farmed with sustainable practices and it's grown and sold locally.
00:29:58So that's exactly why I'm here to get a real taste of farm life.
00:30:13Mark, Sophie, hi. Hi, welcome, Melissa.
00:30:17Thank you. What a beautiful part of the world you live in. Great spot for a farm.
00:30:21Yeah, it's a bit fresh today, but it is a lovely spot.
00:30:23It is a lovely spot.
00:30:26Tell me what the philosophy is here.
00:30:28So we try and run a regenerative farm here.
00:30:30So all the animals are rotated around the farm, eating the grass.
00:30:35We've planted out lots of the water catchment areas so that we don't degrade the land.
00:30:41And we've just grow grass to feed the animals.
00:30:45Yeah, so the animals are 100% grass fed all their life.
00:30:47So what sort of animals are you growing?
00:30:49So these are our belted galloways that we grow meat for our farm gate down in Drumana.
00:30:54And dorset down sheep.
00:30:56We do the belted galloways because they're a smaller animal,
00:30:59great temperament, and they just do really well in this region.
00:31:02Well, speaking of this region, what is it that makes it good for farming these type of cattle?
00:31:07Yeah, so being a peninsula, it's quite temperament.
00:31:09We've got water on both sides, so we don't get any real heavy frost.
00:31:12It doesn't get too hot.
00:31:13We've got good rainfall, so we grow grass pretty much for a good part of the year.
00:31:17And that just enables us to grow animals quite well down here.
00:31:20So as gorgeous as all this is, this isn't the only farm that you operate?
00:31:24No, we have a farm down the road, which I would love to show you and come and see our farm gate.
00:31:28All right, sounds good.
00:31:32This is amazing. It's so colourful.
00:31:37You've really brought that idea of a farmer's market to life.
00:31:39Yeah, look, it is.
00:31:41You know, on this property here, we have about seven different people growing produce.
00:31:47And then over a calendar year, we probably have about 90 different growers that will supply us.
00:31:51All local, of course.
00:31:52And I imagine with a spot like this, you're not having to have big truckloads of produce come in.
00:31:57No.
00:31:57So you're able to cater to big teak producers as well?
00:32:00Absolutely.
00:32:01We might have someone supplying us, you know, who has a prolific kumquat tree.
00:32:05And they might bring in a box of kumquats.
00:32:06And it depends on the season.
00:32:08Of course, you know, at the moment, you know, it's looking very wintery, full of citrus and leafy greens and gorgeous beet roots.
00:32:14But if you came here in summer, it would be heirloom tomatoes and eggplant and capsicums.
00:32:18Amazing.
00:32:19And I imagine it didn't look like this when you took it over.
00:32:21No, no, it was this farm had been left a bit to rack and ruin.
00:32:25So there was car bodies and it was a bit of a mess, but we've brought it back to life.
00:32:28You certainly have.
00:32:29And I can't wait to see what's happening in the market gardens when you show me.
00:32:31Come and meet the farmers.
00:32:32I would love that.
00:32:41So, Sean, this is your growing space and it's chug a block full.
00:32:45It is.
00:32:45It's a very busy space.
00:32:46A lot going on in a small area.
00:32:47Yeah, there is.
00:32:48And so how did you get into all this?
00:32:50What's your background?
00:32:50Well, my background is hospitality.
00:32:52I trained as a chef.
00:32:53And then we started running our own businesses, myself and my wife.
00:32:57And then we moved down to the peninsula from Sydney maybe about 10 years ago
00:33:00when we opened up a restaurant in town called Wild Grand Restaurant.
00:33:03So I guess as a chef, you're probably approaching your growing from a flavor perspective, are you?
00:33:07A hundred percent.
00:33:08Yeah, no, no.
00:33:09Everything about the restaurant is a seat to plate philosophy.
00:33:12And we're very seasonal and regional.
00:33:13So traditionally what a chef would do, he would write the menu, source products from a wholesaler,
00:33:18whereas we grow the food first and then we try and actually base the menu around that,
00:33:22seasonal and regional.
00:33:23And it's working with those seasons and trying to keep a consistent supply to the restaurant.
00:33:27Hi, Tori.
00:33:37Hi, how are you going?
00:33:37Looks like you've got some very happy, healthy hens.
00:33:40Oh, yeah.
00:33:41Tell me a little bit about Yoki Doki Eggs.
00:33:43So Lil's Yoki Doki Eggs have been running on the Morningston Peninsula for about seven years.
00:33:48It's all female-led and female-run and they're providing the Morningston Peninsula community
00:33:53with beautiful regenerative free-range eggs, which is just such a benefit to everybody
00:33:59to be able to have an amazing local food source that's actually good for the land as well.
00:34:11Shani, how does it feel to be part of such a great community of farmers?
00:34:15It's a real privilege actually to share this space with the other growers at Trello Farm.
00:34:20We get to share knowledge, resources and it's just a friendly environment to be able to work together.
00:34:29I hadn't thought of it like that.
00:34:30It really is the sharing of resources and knowledge.
00:34:32That's fantastic.
00:34:33Yeah.
00:34:34So what sort of things are you growing?
00:34:36I'm growing flowers here.
00:34:37We have Canterbury Bells.
00:34:40We've got Fever Few over there and just here is Chocolate Lace.
00:34:48Now Sophie, we've just met some of your incredible farmers.
00:35:00How amazing to think that they're growing things right out there
00:35:03and then they get to see people put them straight in the shopping basket.
00:35:06I know. It's really special.
00:35:07And it's also special for the farmers because they, you know, often, you know,
00:35:11farmers are working out in the field and don't get to see the customer enjoying their produce,
00:35:14but here they do.
00:35:15And I love the way you've got not just fresh seasonal produce,
00:35:18but you're also extending the life of that produce with all these beautiful preserves and things.
00:35:23Yeah. So we have a farmhouse kitchen on site, which we, yeah, we value add things.
00:35:26So in the height of tomato season, we might be busy making tomato chutney and relishes.
00:35:31And obviously also with our beef and lamb cuts that aren't selling,
00:35:34we've turned them into take-home meals like lasagnas and curries.
00:35:38You've been scared of love and what it did to you.
00:35:43You don't have to run.
00:35:45You don't have to run. I know what you've been through.
00:35:48Just as soon as you've been through.
00:35:49Melissa, here are our rainbow carrots.
00:35:51You see, there's not many places you could walk into and go home with a bunch like that,
00:35:55is there? Look at those colours.
00:35:56Yeah.
00:35:57Sophie, I love what you're doing here.
00:35:58It really is paddock to plate, shovel to shelf, however you want to put it.
00:36:02Yeah.
00:36:03And you can't come somewhere like this without, well, tasting something,
00:36:06but also doing a bit of shopping.
00:36:07Absolutely.
00:36:08So I'm going to get stuck into this. Do you mind?
00:36:10Go for it.
00:36:11I'm just saying, hey, I'm going to munch on your produce.
00:36:14Look at that.
00:36:15So this one, the rainbow carrots, that's still red on the inside.
00:36:19And it's so fresh.
00:36:21So I'm going to get myself a basket and take something home too.
00:36:24Go shopping.
00:36:25Go shopping.
00:36:26So thank you.
00:36:28I want you to meet a very special animal.
00:36:31This is Shaken and she is a therapy.
00:36:34When she goes racing, she'll be like an Olympic athlete.
00:36:37Go, go, go.
00:36:38All about performance and more importantly about trying to win.
00:36:42You're right.
00:36:42Good girl.
00:36:44And when the race is over and she's passed the winning post for the very last time,
00:36:48what happens to horses like her?
00:36:51Well, that's where the Racehorse Retirement Program takes over
00:36:55and she's got a whole new life in front of her.
00:37:02We're just outside of Aberdeen in what is the Upper Hunter Valley.
00:37:05It's ideal horse country.
00:37:07Godolphin is known all over the world for producing wonderful racehorses,
00:37:10wonderful thoroughbreds.
00:37:12But Godolphin is also recognised for their lifetime care program,
00:37:16which looks after them long after their careers are over.
00:37:20A little bit of bribery going on here, right?
00:37:22I've never known a horse that didn't like a carrot.
00:37:23No, you're absolutely right.
00:37:26The way to their heart is through their stomach.
00:37:28Yeah.
00:37:29What's this horse's name?
00:37:30This horse's name is Trekking.
00:37:31He won two group ones over five million dollars.
00:37:35He's with us now.
00:37:36He's got a nice, happy life to go forward.
00:37:39And he's very much about what we're talking about,
00:37:42which is the lifetime care program for horses.
00:37:44Now, you call him one of the ambassador horses.
00:37:48Yes.
00:37:48What exactly does that mean?
00:37:49Well, the flag bearer program is for these horses that were notable on the track,
00:37:55or so they're notable in the public eye.
00:37:58And they're really bastions for the program that is going to promote them their lifetime care.
00:38:05He's basically an example of what we do with him.
00:38:07How does someone go about getting hold of one?
00:38:10There's a dedicated department in lifetime care to make sure that these horses get to
00:38:17the right homes and they're looked after for their duration of their life.
00:38:20OK, do they have to pay money for these horses?
00:38:22No, no.
00:38:23The whole idea of this is that we as an organization are responsible for these horses.
00:38:29We have a little saying in sort of the animal training world, which says,
00:38:33set them up to succeed.
00:38:34Yeah.
00:38:35Yeah, yeah, very much.
00:38:36It's very similar to children.
00:38:39It's very similar to anything that you want to get the best out of them.
00:38:42They need to be trained.
00:38:43They need to be educated.
00:38:45And they need to, for want of a better word, enjoy what they're doing.
00:38:50Now, tell me, has he got any particular mates, friends of his?
00:38:54Yes, I think so.
00:38:55Oddly enough, this horse is one of his closest rivals and also a horse that he went through
00:39:02the whole training program is another elite athlete, which is a horse called Osborne Bulls.
00:39:09Good boy, good boy.
00:39:18He looked good, didn't he?
00:39:20I've got sun shining on that coat.
00:39:21Laurie, Laurie, Laurie.
00:39:23Tell me about this horse.
00:39:24Who is he?
00:39:25So this is Ozzy.
00:39:26He was known as Osborne Bulls on the racetrack.
00:39:28I know.
00:39:29Was he any good?
00:39:29He was.
00:39:30He was very good.
00:39:31He won nearly $3 million in prize money.
00:39:33So how come you've got him?
00:39:35So he is part of the Godolphin Lifetime Care Program and he is a flag bearer for that program.
00:39:42So I am his lifetime custodian.
00:39:44So you have to look after him or you want to look after him for the rest of his days?
00:39:49That's right.
00:39:49Yep, exactly.
00:39:50Give him this nice big paddock and lots of love.
00:39:53Did you have to pay a lot of money?
00:39:55No.
00:39:56You didn't?
00:39:56No, not at all.
00:39:58So he's gifted, essentially.
00:40:00So what was it like when you met him for the first time?
00:40:03It was like meeting a celebrity, to be honest.
00:40:05You know, I'd really admired him on the racetrack and, you know, he'd done some incredible things
00:40:10and was really, really tough and honest and then got the pleasure of working with him and
00:40:16a few years later was able to take him on in the program.
00:40:19He gets out into the community, shows the versatility of the thoroughbred.
00:40:23So we get out, we visit our local aged care facility a few times a year.
00:40:28He's been involved for the last couple of years in the Scone Horse Festival.
00:40:32So we participate in the parade that kicks off the festival.
00:40:35Right.
00:40:36And I've also taken him in a couple of local agricultural shows, just in a lead class.
00:40:42And yeah, he's done not too badly.
00:40:44Laurie, that's a big responsibility.
00:40:47How do you handle that?
00:40:48First and foremost, I'm very proud to be his carer.
00:40:54I do pinch myself all the time that I've got Osborne bulls in my paddock.
00:40:59And it's, yeah, firstly, a lot of pride.
00:41:02But yeah, we're always really mindful of what's going on around us and the safety of everybody.
00:41:07It's not something I took lightly, but it's, yeah, without question.
00:41:11This is his home, yep.
00:41:20Not all retired racehorses give up competing entirely.
00:41:23Some find a whole new discipline.
00:41:26Now, Paige, I understand that you, I'll use the word specialise, in off-the-trackers or thoroughbreds
00:41:35that have finished racing and you are re-educating those horses for some other purpose.
00:41:41You brought her in and what did you do?
00:41:42I just started from the beginning with her.
00:41:45Like, rode her like she didn't know anything.
00:41:47Just did a lot of steady work, a lot of walking, heaps of walking with her.
00:41:51Yeah.
00:41:51Just to get them to relax and know that they don't actually have to go fast anymore.
00:41:55And how did you make her do that?
00:41:58Patience.
00:41:59Well, thank you.
00:41:59That's the honest answer, isn't it?
00:42:01Yep.
00:42:02What made you buy her?
00:42:04Her eyes and how she walks.
00:42:05Watching her walk around, we just fell in love.
00:42:07Rode it for like five minutes and I was like, this is my horse.
00:42:10What's your aim?
00:42:11What do you want to do?
00:42:12What's the pinnacle of success for you?
00:42:14She loves the show jumping.
00:42:16Does she?
00:42:16Loves it.
00:42:17Brisbane Royal this year is definitely on there.
00:42:19Right.
00:42:20Take this one there and then hopefully the Olympics one day.
00:42:23You are now doing this as a full-time job.
00:42:25Yep.
00:42:25Full-time.
00:42:26Full-time riding horses.
00:42:28And you love it?
00:42:29Love it.
00:42:30I'm learning so much from it all.
00:42:31Now, you're her coach at the Olympics.
00:42:46Yeah, I'm her coach.
00:42:47I've been a coach for quite some time since she was a fair bit smaller than she is now.
00:42:51Has she got what it takes to get to the Olympics?
00:42:53Oh, absolutely.
00:42:55And she's got, in the competition arena, she has ice running through her veins.
00:42:59You've seen her ride around.
00:43:00She's got beautiful, soft hands.
00:43:01Yeah.
00:43:02She's got a lovely, calm demeanour about her and I think that transfers to the horses.
00:43:07You know, we've had a wonderful time up here in Scone.
00:43:10It's been absolutely fantastic.
00:43:11Yes.
00:43:11And the home of the horses, I can understand that.
00:43:13I love the motto.
00:43:14Mm-hmm.
00:43:15Home is where the horse is.
00:43:17There's something special.
00:43:18An easy way to hide a dated border top or use some timber trim.
00:43:30If you're into rare and unusual plants, you are going to absolutely love this.
00:43:37Keep warm and cosy with this month's issue of the Better Homes and Gardens magazine.
00:43:41Check out these easy and stylish ways to create a cosy nook.
00:43:45And find out from the experts how downlighting can be used to keep the snug vibes going.
00:43:50Plus, find all the details for Adam's revolving bookshelf.
00:43:54Learn how to upcycle an old jumper into a cuddly coat for your furry friend.
00:43:59And don't miss out on your free downloadable knit and crochet book.
00:44:04Get your copy of the August magazine today.
00:44:15When it comes to amazing gardens around the country, you might not expect me to bring you
00:44:23to a typical Aussie street, but nestled in this suburban bliss is a garden that proves
00:44:28that laying down the groundwork really pays off.
00:44:30This standard residential block is owned by Peter Nixon.
00:44:40He is one of Australia's leading landscape designers with well over 40 years experience.
00:44:45And today, we're getting a sneak peek over the fence at his personal botanic gardens.
00:44:49I don't know what you did, but you did something to me.
00:44:57The entryway to the house is really lovely.
00:44:59We've got this dombea that's just growing over the top.
00:45:01And when the light hits those leaves, you just look like almost
00:45:05you're underwater looking up at lily pads.
00:45:07It's really lovely.
00:45:07As soon as you walk into this garden, you can tell Peter is a real plantsman.
00:45:19There is so much to look at.
00:45:20You've got aloes, you've got alocasia, the elephant's ears,
00:45:23and this fine leaf alternanthra that I've never seen before.
00:45:27What's really apparent in this garden are the different varieties of plants.
00:45:31Nothing here is standard.
00:45:32Take this just this year, for example, or the shrimp plant.
00:45:35This lovely claret colour to the flower is really unusual.
00:45:38Normally, it's sort of an orangey colour.
00:45:40What I like about this plant as well is how it's been treated maintenance-wise.
00:45:43At the back, it's been left and it's sort of a lot leggier.
00:45:47Whereas at the front, where it's been pruned, it's become a lot denser and you get a lot more flowers.
00:45:51So it's almost like getting two plants for the price of one.
00:46:02Peter.
00:46:02Sally.
00:46:03Thank you for having us at your lovely botanic gardens.
00:46:05A great pleasure.
00:46:06So how long have you been here for?
00:46:08I've been here for a bit over 10 years.
00:46:10Okay, and what was it like when you bought it?
00:46:12Because I can imagine it didn't look like this.
00:46:14It was just a blank piece of lawn with the shrubs along the boundary lines.
00:46:19So a standard Australian garden?
00:46:21A blank canvas.
00:46:22So how do you start transforming that into this?
00:46:26So first of all, you need to eliminate the grass to make your garden space.
00:46:30And all those packing boxes you moved with, just strip the tape off, press them flat and put about this much of organic mix, about 300 and over two or three or four months that will, all the air will squeeze out of it with the rain and it will rot the cardboard and the grass underneath.
00:46:49So no dig.
00:46:50So what plants went in first?
00:46:52The first plantings I put in was a strange combination of native hibiscus.
00:46:57They had a short life cycle relative to most trees that are six meters plus.
00:47:02Right.
00:47:02And by the time it got to the fourth season, they'd burnt out.
00:47:06But in that time, they'd given some scant shelter to the permanent planting underneath.
00:47:11So it really is a long term plant?
00:47:14It's just a feel as you go along.
00:47:16It's not, the garden was never really planned as such, but it is a garden made from plants.
00:47:22And all the non-planted inclusions are there to complement the planting.
00:47:34So Peter, tell me a little bit about the shade structure.
00:47:36So this shade hut, Charlie, the reason why it's here is that that direction coming in is the north.
00:47:44Okay.
00:47:44And that means that for the June-July period, you can actually sit in the sun.
00:47:47Right.
00:47:48Then for the nine months of the year that you're desperate for shade,
00:47:52when the sun is higher in the sky, it's in the shade, but still facing north.
00:47:56So the orientation is really quite a practical one.
00:47:59Yes.
00:48:00But it's also an attractive one, isn't it?
00:48:02I mean, I love the roof that you've got here and the flooring is pretty special as well.
00:48:06And this is Figo?
00:48:08The Charlie Figo, the Port One.
00:48:10Yes, so that'd be a nice fragrance under here when it's in bloom.
00:48:13It's quite scented, but really it's also for screening.
00:48:16Right.
00:48:17So you get a bit of separation from the street.
00:48:24So Peter, these green walls are sensational.
00:48:27Well, they look very appealing, don't they?
00:48:30They absolutely do.
00:48:30It's a great feature.
00:48:31Yeah.
00:48:32There's another aspect to them.
00:48:34So it's all about the deck.
00:48:36So the width of the deck isn't very much.
00:48:38It's a much longer space.
00:48:40And to try and not make the deck much narrower than it really is.
00:48:45Not to put containers along here with planting that's going to expand out and take away your
00:48:50youthful space.
00:48:51It just works really well.
00:48:52I think the problem with containers is you can only really plant one thing in them because
00:48:56it's very limited space, isn't it?
00:48:58It is, but also it puts all the onus on the owner to bring water, fertiliser.
00:49:04It's a high maintenance prospect.
00:49:06And you've got a mirror.
00:49:07I love the way you've just let that age in the centre.
00:49:10I knew that the silver backing would come off.
00:49:13And it also lends a certain gardener's mystery to that combination.
00:49:18Well, Peter, this garden is so deceptive with its greenery.
00:49:21I absolutely love it.
00:49:22You never know what's going on and where it's going on.
00:49:24Do you mind if I have a closer look myself?
00:49:26Sure.
00:49:27All right.
00:49:28I'll see you a bit later on.
00:49:29Okay.
00:49:29Peter has been really clever with every square inch of his house.
00:49:41Who doesn't have a small utility space that just looks out at a boring fence here?
00:49:46It is something sensational.
00:49:47They're lovely and textured.
00:49:48We've got Hoyas, there's bromeliads, hanging ripsalis and that really stunning orchid.
00:49:53It just goes to show with a bit of clever plant selection,
00:49:56you can have a beautiful garden from front to back.
00:49:59Peter, I just love how your garden spills out into the street.
00:50:09You know, it's high drama.
00:50:10You definitely know you're here, huh?
00:50:11Oh, thanks, Charlie, yes.
00:50:13I think it's nice to have a garden that integrates with the streetscape.
00:50:17Why not?
00:50:18And that adds to a sense of arrival.
00:50:20Yes, absolutely.
00:50:21I mean, you've done a sensational job here and it just goes to show,
00:50:24if you go from the ground up and plant it properly,
00:50:27you too can have a spectacular garden.
00:50:28Thanks, Scott.
00:50:29Well, thanks for having me.
00:50:31Coming up, this daggy bathroom is about to bounce back.
00:50:35Oh, wow.
00:50:37How good does this look?
00:50:38And Graeme's walked through hundreds of fields of flowers,
00:50:42but he still finds the wonder in them.
00:50:44Isn't this incredible, staggeringly beautiful sight?
00:50:47I just love it.
00:50:48To catch up on any stories you've missed, plus find lots of pet training tips and tricks,
00:50:56as well as loads of cute animals and exclusive content, check us out on 7 Plus.
00:51:01This segment is brought to you by Bunnings Warehouse, where DIY is made easy with the lowest prices.
00:51:18Earlier, Adam and I began a bathroom makeover on a pretty modest budget, which has meant more of
00:51:23a cosmetic facelift than a full rip-out and reno.
00:51:26Yeah, so far we've freshened it up with some paint and a clean and added our feature piece,
00:51:31this beautiful timber vanity.
00:51:33Now we can add even more decorative pieces to match.
00:51:36Yeah, is that my cue to get the mirrored cabinet off?
00:51:39Yes, please.
00:51:45There we go.
00:51:52Nice.
00:51:53Now, because we had a little bit of tile and then the plaster work, it steps in,
00:51:56so I've just added a bit of plywood at the back and now everything sits nice and plump.
00:52:01Looks good, but I can't wait to see what you're going to do with this.
00:52:04Yeah, well, I've picked up the timber from Bunnings, so now I'll start the make.
00:52:12We're going to be using this to cover the border tile and create some extra storage in the bathroom,
00:52:17but we'll be putting it upside down, so it'll be more like a picture rail that you used to find
00:52:22in the old traditional style homes.
00:52:24To start off, I'm going to be marking out 200mm centres and then using my smart bit to pre-drill
00:52:29and countersink some holes.
00:52:42I've got my holes drilled, now we can flip this over.
00:52:55Now, the thing that makes this project smart is it obviously does two things.
00:52:58We know it covers the border tile, but how are we going to create extra storage?
00:53:02Well, it's with these 16mm dowels.
00:53:05So now I'll utilise these holes and I'll use my spade bit and I'll sit the centre of it
00:53:09in those holes and drill through around halfway.
00:53:14Nice, with all my holes drilled, before I add these dowels, I'm actually going to flip this over
00:53:32and put this 12x12 trim on the top. That way it'll create a little rebate and that's where our border
00:53:39tile will sit and it'll cover the top of that tile for us.
00:54:09Nice, now these dowels, they're great for hanging things like towels and robes on,
00:54:23but we need some more storage. So I've got some more hardwood and basically this 90mm,
00:54:29well that's going to act as shelves and the thinner material, the 40mm, that will be the batons at the back.
00:54:35First thing I need to do is start cutting everything to size.
00:54:39All my pieces cut, instead of keeping them square, I want to put a bit of a detail on it,
00:54:53so I'm going to be curving them off, get rid of that sharp angle.
00:54:56I'll be doing it on the shelves and the batons at the back.
00:55:07I'm just giving the corners a bit of a sand, clean them up.
00:55:19Now what I'm going to do is drill an 18mm hole at the top, that way they will slip over these dowels.
00:55:27To fix the shelves, I'm just gluing and screwing with some bugle screws from behind.
00:55:31And that is our completed unit. Now I've got to do one last thing because we're hooking this onto
00:55:49our dowels and it's got this thickness of 18mm on the back. If we sit it on, it's going to be sitting
00:55:55on a little bit of an angle, like so. So on the back here, I've just got some 18mm blocks,
00:56:00and that will allow everything to sit nice and flush.
00:56:03And the final step, which is the most important because we are in a wet area and there's going
00:56:18to be a lot of moisture. We want to seal this timber and to do that, I'm just putting on a clear coat.
00:56:23I've had Adam help me by putting the spindles on. If you're not confident doing this at home yourself,
00:56:38I'd highly recommend getting a licensed plumber. But how good do these black tabs look?
00:56:43To attach this hardwood trim to our tiles, I'm just using some white adhesive. So it runs along
00:56:54the top of our border tile and I'll put some blobs on the face as well.
00:57:01Then wherever there's a stud, I'm pre-drilling my hole
00:57:07and using a bullet head nail to fix it in place.
00:57:11Now I'm just going to use my punch. I'll put that nail all the way in and some hardwood filler
00:57:15to finish it off. I think Jet is going to absolutely love this.
00:57:28Oh wow, how good does this look? Absolutely gorgeous, isn't it? And practical too.
00:57:33So good. And you're a genius because an upside down skirting board, who would have thought?
00:57:37Yeah, keep it simple.
00:57:39I do think though, to balance out all this timber, which I love, we do need some of the black accents.
00:57:44So this is the first thing, the towel rail, which is going to go just here.
00:57:47Beautiful. It'll really pop off the white tiles as well.
00:57:49It will, it will.
00:57:50A bit of monochrome. Is that what they call it?
00:57:52Something like that, like your shirt.
00:57:54Bang, I'm starting to learn. Black and white. Gareth pies.
00:57:57Glad to get it in.
00:57:58This new timber blind will tie in beautifully with the trim and with the vanity.
00:58:11You know how good you are with styling, so?
00:58:17All right, beautiful. I'm all over this.
00:58:30With a bit of clever design, we've kept this cosmetic makeover to a modest budget and a lot less
00:58:41than a full bathroom reno. This is an achievable project that you can mostly do yourself,
00:58:47except for obviously a plumber to hook up the vanity and a sparky for these beautiful pendant lights.
00:58:52Yeah, and your fantastic timber trim meant that we didn't have to replace those feature tiles
00:58:57and it's provided a whole heap of story.
00:59:01It's fair to say that overall, this is a great result.
00:59:15Row upon row of incredible colour. Yes, it has to be the Liliums.
00:59:20This month's Better Homes and Gardens magazine is all about keeping us warm and full.
00:59:26Take a stroll down memory lane with comforting favourites like this classic pork belly with potato
00:59:31bake. Discover soup recipes perfect for weeknights. Ideas for baking with cinnamon. And even some
00:59:38comforting recipes for cooking with a thermo mix. Find bonus knitting and crochet patterns,
00:59:44plus brain-teasing puzzles. Grab your copy of the August magazine, out now.
00:59:55Isn't this incredible, staggeringly beautiful site? I just love it. Row upon row of really strong,
01:00:02sturdy plants, beautiful flowers and look at the colour. It's just about every colour of the rainbow
01:00:08right across this hillside here. It's one of my all-time favourites. This is the Lilium.
01:00:22Well, I'm at Druitt's Bulb Farm in the Dandenongs, just outside of Melbourne. Now, the family's been
01:00:27growing bulbs here for over 50 years. Now, these Liliums are loving the rich volcanic soils and the
01:00:34climate up here in the Dandenongs. But the great thing is, these Liliums can be grown all around
01:00:39Australia, just about anywhere. Right down in the cool parts of Tasmania, the tropics up in the
01:00:44Whitsundays in Queensland and over in the west in Perth.
01:00:54Tim, it's a massive operation. So how many acres have you got here? We've got 16 acres on this property
01:00:59and another 16 acres just around the corner. Do you know how many bulbs you're growing?
01:01:04Not exactly. Somewhere north of 10 million though. Isn't that incredible? Yeah, look,
01:01:09it never stops for us. So basically, when summer comes along, that's when we're harvesting all your
01:01:13traditional spring flowering bulbs. And when winter flips around, that's when we're harvesting
01:01:18all of the Liliums and the like. So you plant them for summer colour. If you time it in your garden,
01:01:23you can have some form of bulb in flower all year round. I've seen some incredible varieties
01:01:28that we've been filming today. But there are some new ones and maybe some secret varieties that
01:01:33are your favourites? Look, one of my standout favourites has to be Knight Rider. It's the
01:01:37darkest of all the Liliums and one of the closest to black as you can possibly get. Yeah. I guess
01:01:42black is almost that holy grail flower in the garden. Like blue roses. Exactly. But it is absolutely
01:01:47magnificent and majestic. I also love some of the new breeding in Liliums. So they're called T.A. Liliums,
01:01:54which stands for Trumpet, Cross and Asiatic. They're really vigorous and really good for
01:01:59the Australian climate all across Australia. They clump up really nicely, very strong stems
01:02:04and a high bud count. So from a relatively small bulb, you're going to get lots of flowers and lots
01:02:09of buds for very little effort. There really is a Lilium for every gardener. Look, my mother,
01:02:14she is highly allergic to the scent of Liliums, can't be anywhere near them. But she can actually have
01:02:19the new pollen and fragrance free varieties that we've been working on and bringing into the country.
01:02:38Now Liliums might look maybe a little bit delicate, but in fact, they're super tough,
01:02:42a really strong vigorous bulb. Look after them and you get this fabulous display of flowers. And look at
01:02:48the colours, like heartstrings. Isn't it an incredible flower? It was basically a creamy
01:02:53yellow flower that's been hit with a spray gun. That beautiful burgundy red on the outside is a
01:02:57lovely contrast. Yep, heartstrings, fabulous one. What about Sweet Xanica? A little bit taller and
01:03:04each spike has got five or six flowers. So it's a really good value plant. Look at that in there.
01:03:09You can see the little flecks, lots of white, but that little burgundy little touch to it. Now,
01:03:15not everybody likes perfume in Liliums and sometimes in hospitals, they don't like perfume.
01:03:20Maybe some people are allergic to them. And of course, the pollen. Oh, look at my trousers. Now,
01:03:25if you don't want any of those problems, go for Belvedere. Look at this one. It's a beautiful double
01:03:30white. Look at the number of petals in each flower. Fabulous plant. And of course, no perfume and no
01:03:37stamen, so you don't get the pollen stain. Now, this gorgeous mulberry raspberry sort of colour
01:03:51is a variety called Lycos. Now, it's a cross between the trumpet Liliums and the Asiatics,
01:03:59and the end result, incredible vigour, and Grow Anywhere cultivation. So it's a really tough one,
01:04:05but you'll also notice, apart from the eye-watering colour, it's quite tall. So if you're going to
01:04:10grow them in a pot, a nice big mass of them with maybe some annuals around the outside,
01:04:14or in a garden bed at the back of the border, then you can have the shorter ones growing at the front.
01:04:20And the perfume? Oh, just beautiful. The great thing about Liliums, they love being grown in the garden,
01:04:35but they're perfect in pots as well. And of course, the thing with Liliums, as Tim said earlier,
01:04:41you've got all these different seasons rolling through with different varieties of Liliums.
01:04:45Now, if you're buying that, it's a little bit piddly, but if you want to get a beautiful bulb,
01:04:50look at the size of that. And you can be planting those into the garden or into pots
01:04:55at this time of the year. I'm actually going to go for a bit of instant colour, so I'll be going for
01:05:00this beautiful here, which is called Buzza. Now, Buzza is a really great little plant. You'll see it
01:05:06in your local garden centre already in bud. So just gently take it out of the pot. You don't need to
01:05:13upset the root ball. Remember, these are already growing, okay? All the bulb, everything's in there,
01:05:19in the pot, and they're ready to take off. So put that little fella in there. But I want to sort of
01:05:24jazz it up a little bit. Now, look at that. You've got some beautiful colour, nice contrast,
01:05:29and a great display. A couple of things to be wary of. Drainage. You must have plenty of holes in your pot.
01:05:35See these here? There's three, four holes. That means that they're going to drain really well.
01:05:39Don't be afraid to put a little bit of crock in the bottom. Maybe a little bit of gravel,
01:05:43I find. A bit of mesh over the bottom so the gravel doesn't fall through. Drainage is essential.
01:05:48And a nice, open, friable, good quality potting mix. And then you can plant out, well, at different
01:05:53times of the year, you can plant out your bulbs or you can plant out some potted colour. Either way,
01:05:58you're going to end up with a fantastic display of liliums.
01:06:12This weekend, why not plant a bit of glorious, colourful glamour at your place,
01:06:16in your garden, or maybe add to your pot collection. There's just a fabulous array of colours and flower
01:06:22shapes. I'm sure there's bound to be a lilium variety that you'll want to grow at your place.
01:06:26Well, what an amazing journey this glass of water has been on from a dam to a filtration plant,
01:06:40then being piped all around our cities to end up in our taps in homes right around the country. Well,
01:06:46I hope that you have found this episode of Better Homes and Gardens as cool as a refreshing beverage.
01:06:51We'll see you next week. Bye.
01:06:55Next time, choosing the perfect suburb is a little like choosing the right partner. You can't rush things.
01:07:03What's important to you when you're looking for your dream suburb?
01:07:07We're getting our steps up on a walking tour to find out.
01:07:13Is this a giant money pit or a golden opportunity?
01:07:17It's a bit of a concrete jungle, but heaps of potential, Charlie.
01:07:20Guys, imagine this place as the perfect entertainer with minimal excavation.
01:07:24Plus, these herby Italian dumplings will knock you off your feet.
01:07:28I think that is a gnocchi that even a nonna will be impressed with.
01:07:34Don't judge a recipe before it's baked.
01:07:36I promise you, this is not an experiment that went wrong.
01:07:40It's my delicious, sticky, chewy matcha brownie.
01:07:44And this skateboarding bulldog is the wheel deal.
01:07:52Jono, do you like skateboards?
01:07:56I think he does.
01:07:56That's next time on Better Homes and Gardens.
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