- 4 months ago
- #realityplustv
Nadia's Farm Kitchen (2025) Season 1 Episode 1
#RealityPlusTV
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Plus TV❤️
👉 Official Channel: https://www.dailymotion.com/LoomLens
❇❄ ❊ ✽ ❃ ✾ ☘ ❋ 💟 ▽ ❄️ 💔 💕 🍀 🕊️ 🌸 🌼 ✵ ✲ ✱ ✻ ✽ ✸ ⁂ ❅ ❆
#RealityPlusTV
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Plus TV❤️
👉 Official Channel: https://www.dailymotion.com/LoomLens
❇❄ ❊ ✽ ❃ ✾ ☘ ❋ 💟 ▽ ❄️ 💔 💕 🍀 🕊️ 🌸 🌼 ✵ ✲ ✱ ✻ ✽ ✸ ⁂ ❅ ❆
Category
🎥
Short filmTranscript
00:00Food, it's always been a part of Nadia's life, but in recent years, she and her husband Carlos
00:16have been a bit distracted running Royal Burn Station. We always expect snow but this is a
00:27whole other level. They've been more focused on growing food, processing it and brewing it, but after six years of finding their feet on the farm, Nadia is keen to dive back into the kitchen to create a whole new collection of classics.
00:56That looks amazing.
00:59Using produce from Royal Burn.
01:02That's almost like deep caramelly.
01:04Nearby farms.
01:05What is the secret? Why do they taste so good?
01:09And all over the deep south.
01:12We can make caramel burgers.
01:15That looks like a good size.
01:17It's going to be a feast of yum.
01:20Yum.
01:21Yum.
01:22Yum.
01:23Yum.
01:24And fun.
01:25It's a perfect day on Royal Burn Station.
01:46The sunflowers are out.
01:49Look at the size of this bastard.
01:52The sheep are looking well fed.
01:55And boys are playing with sticks.
01:58Where else would you rather be?
02:03Archer.
02:04But Nadia is nowhere to be seen.
02:09Gosh, these trees are laden.
02:12Yeah, these are absolutely chocko, these ones.
02:15Because she's down the road in Cromwell, searching for fresh seasonal produce.
02:20What's the name of this variety?
02:22These are Romestar.
02:23Romestar?
02:24Yep.
02:25I love all their different names.
02:27Today, she is focused on peaches.
02:30And picking with local orchardist, Matt Banks.
02:33These are quite an old variety.
02:35I'm going to try one.
02:37And you should get juice dripping down your chin.
02:40Mmm.
02:41So juicy.
02:42We leave everything on the tree for a wee bit longer.
02:44Until they're perfect.
02:45Until they're perfect, which takes a bit of risk.
02:47Yeah, why are there no birds here?
02:50The birds don't really worry us.
02:53Really?
02:54No.
02:55After years of trying to scare the birds off Royal Burns' sunflowers.
03:00Yeah, you bastards!
03:02It's hard for Nadia to comprehend the birds not doing damage to the crop.
03:07They'll only touch the cherries.
03:09That's why we've got the nets here.
03:11Ah.
03:12Moorpark and Mulberry features a variety of old-fashioned fruits spread across 10 hectares.
03:21Plum bum.
03:23Some trees have been here nearly a century.
03:26But Matt is relatively new to the orchard.
03:30What career were you in before?
03:32I was a builder and then I was a real estate agent prior to that.
03:35Ah, okay.
03:36Yeah.
03:37This is quite a different life to what you were leading before.
03:41Yeah, it's been a real short, sharp learning curve.
03:43As with all farming, right?
03:46How's this season been?
03:48All in all, pretty good.
03:50We got quite a bit of damage with the late frost.
03:53Mmm, in November, yeah, we had that huge frost.
03:56Yeah, it was a real pain.
03:58The apricots, a lot of the fruit was formed.
04:00We'd just thin them.
04:02And without warning, we literally got the frost the next day.
04:05Oh.
04:06And probably lost about 80%.
04:08Oh, no.
04:09You also had a really wet spring.
04:12Not good for you, great for us.
04:13Good for you, yeah, great for you.
04:14We love that, so our crops are doing really well.
04:17Yeah, great for you.
04:21I think the one thing that all farmers understand is that you win some, you lose some.
04:25And it's kind of just nice to sometimes share that.
04:27It's like any workplace.
04:29You're going to find solutions by chatting to other colleagues,
04:31and it's good to just have people to chat to about what's going on.
04:35But Nadia is not just here to talk over the trials and tribulations of growing produce.
04:41The peaches they're picking will take centre stage in an upcoming feast.
04:46I'm going, dare I say it, maybe a little bit OTT with the peaches.
04:50I'm going to use them in not just sweet dishes, but all the savoury dishes as well.
04:54One of the things I'm making is a fresh peach gelato.
04:59And I want a bit of advice from Matt as to which peach to use in it.
05:04We've got some really nice ripe ruby reds, and they are quite an intense peach.
05:10What about the coconut ice? I love the sound of that one.
05:12Yeah, you give coconut ice a go. They would make a good gelato.
05:15Yeah.
05:16Are you going to make that yourself?
05:18Yeah.
05:19Yeah, I've got a really cool ninja ice cream maker.
05:23So it makes it really easy.
05:25Oh, that's a big one.
05:27Whew.
05:29Okay, I'm going to bite into this coconut ice peach.
05:33Mmm.
05:34Mmm.
05:35Mmm.
05:36Sweet.
05:37Yeah.
05:38This is definitely the pick for the gelato.
05:41While Nadia's just picked the perfect peach, a few days later, Carlos is hoping to pluck peas in their prime.
05:50One of several arable crops on the harvest horizon.
05:58Yeah.
06:02I'll be honest, it's utterly terrible.
06:07Fortunately, a rock-hard bitter pea is actually the desired outcome.
06:13We want these to be hard so we can run them through the combine harvester.
06:16Evidently, these all make their way to Fiji and they're deep fried.
06:20They must be used in some of their curries and bits and pieces.
06:22I'm not an expert, but I know how to grow them.
06:26So these are ripening off.
06:28A little bit of green behind me.
06:29That needs to go.
06:30They need to brown off.
06:31So I'd say a week.
06:32That's the perfect time to harvest them.
06:36From a production perspective, these are fantastic.
06:38They're putting a lot of nitrogen into the ground and that's really good for the soil.
06:42It's really good for the next crop.
06:43Nitrogen comes in the form of nodules formed on the pea plant roots.
06:49An essential element for plant growth.
06:52Carlos can harvest the peas, but leave the roots and nodules behind,
06:57essentially restocking the soil for the next crop.
07:00It's time for Nadia to start on her peach feast.
07:07She's beginning with the peach and creme fraiche gelato.
07:12So these are the coconut ice peaches.
07:15But I thought just for a bit of colour, we might add some of the flame crest ones in as well.
07:19When you're making ice cream or gelato, you want to start off with really intense flavours.
07:26Because once you add the other ingredients, of course that flavour is going to be diluted.
07:32So a bit of royal burnt honey.
07:34I would say about three tablespoons.
07:36And a quarter of a cup of water.
07:39And a quarter of a cup of Riesling wine.
07:41And that's just for flavour, but also provides a little bit of moisture for the peaches to roast in.
07:47These will take about 35 to 40 minutes to roast.
07:54Ooh.
07:55They smell good.
07:57Mm-mm.
07:58Yum.
08:00They're softer.
08:01They've kind of gone a bit wrinkly.
08:03You know, they're caramelised.
08:06Mm.
08:07Tastes so good.
08:09Like, so good.
08:11Okay, while they're cooling down, for the base of the gelato,
08:14we need three quarters of a cup of cream.
08:18A quarter of a cup of sugar.
08:21A teaspoon of vanilla.
08:24And a pinch of salt.
08:27We bring that all to a simmer until the sugar has dissolved.
08:33And then add three quarters of a cup of creme fraiche,
08:36which is going to add, like, a bit of a tartness.
08:39Whisk it in until it's nice and smooth.
08:42So I just add the chopped up peaches into this.
08:49If you can't be bothered pulling the skins off, don't worry about it.
08:52It's all going to get chopped up, and it will still blend into the ice cream anyway.
09:01This is what I pour the mixture into, and then I freeze it in this tub.
09:06Then it goes back in here, and then the ninja creamy takes over.
09:10The paddle's going to go down and churn the ice cream for me.
09:13So it does all the work, which is awesome.
09:16You've got to be careful not to overfill it.
09:19On goes the lid.
09:21Into the freezer.
09:23Perfect.
09:24And coming up, the peach feast ramps up.
09:32That is a sexy dish.
09:35With both savoury and sweet.
09:38We've used a lot of peaches so far, but we've still got more.
09:57So we're going to do a peach salad.
10:00Peaches, burrata, which is kind of like mozzarella, but with a creamy centre inside.
10:06And tomatoes and basil match made in heaven.
10:09Super simple dish.
10:11Let's get into it.
10:12Chop some cherry tomatoes up.
10:14But just who is going to be dining out on these peaches, Nadia?
10:19So I've got Matt and Lana from Moorpark and Mulberry Orchard coming around for dinner tonight.
10:24I'm going to try and impress them with a variety of different peach dishes using their peaches.
10:29We're going to do lamb flatbreads on the barbecue with a spiced peach chutney.
10:33And for dessert, peach streusel with peach and creme fraiche gelato.
10:38So, yeah, there's a lot of peaches, and hopefully they're not too peached out yet.
10:44That's a lot of peaches to serve a peach grower.
10:48So tomatoes are in the bowl.
10:51For the dressing, a little bit of honey.
10:53Drizzle that over the tomatoes.
10:56Some sherry vinegar, but you could just use balsamic.
11:00A pinch of salt and, of course, some extra virgin olive oil.
11:05And we'll let those tomatoes marinate in all those yummy flavours.
11:10So while the tomatoes are marinating, I'm going to cut some peaches in half and caramelise them in the pan.
11:17I'm going to mix some honey and olive oil and then brush it over the peaches before they go in the pan.
11:24When fruit is caramelised, you know, like a good chutney, it just always goes so well with cheese, right?
11:37Yum.
11:52Now you just slice them.
11:55Oh, they're much juicier.
11:57This is going to be such a good salad, and it's literally taken me about five minutes to put together.
12:05Basil over the top.
12:19And last of all, all that beautiful dressing that the tomatoes were marinating in.
12:27Drizzle that all over the top.
12:29That is a sexy dish, like.
12:35Speaking of sexy dishes.
12:43For a farmer, there's nothing sexier than a combine harvester in action.
12:49Bernie's in fine form in the driver's seat.
12:52The wheat is looking particularly good this year, too.
12:58Look at those big, plump, juicy pieces of wheat.
13:06It's been a really good crop this season, and I put most of it down to the fact that this followed peas.
13:12So there's all that lovely free nitrogen left in the soil from last season's crop.
13:16Wheat is one of those mainstay crops for the farm.
13:19It's really important for us to grow it.
13:21We need it for chicken feed.
13:23And it's a really lovely, reliable crop to grow.
13:26So there's really not too much to know about it other than just get the right weather.
13:32And far out, we've had the right weather.
13:34It's a scorcher today.
13:38While the wheat is harvested, Nadia prepares a peach streusel.
13:44Streusel's kind of like a crumble.
13:45It's a German word, and I believe it translates as scatters or sprinkles.
13:52So often they'll make like a streusel topping to sprinkle on top of cakes.
13:55But I'm just going to make the topping and put it on top of peaches and bake it in the oven.
13:59First thing I'm going to do is criss-cross the bottom of the peaches.
14:03Chuck them into a pot of boiling water for about two minutes.
14:07And then plunge them into a bowl of iced water.
14:16The skins should rub off really easily now.
14:18Into the bowl, we add three tablespoons of sugar.
14:31One tablespoon of corn flour or custard powder.
14:37Half a teaspoon of cinnamon.
14:39A teaspoon of vanilla.
14:40And just a little squeeze of lemon, which kind of brightens the flavour.
14:47Toss it all together.
14:52Grease your baking dish.
14:55Tip the peaches in.
14:59Perfect.
15:00The wheat is coming in at nine tonnes a hectare, making a total harvest of 400 tonnes.
15:14But Royal Burn wheat isn't always just used for chicken feed.
15:19Now for the streusel topping.
15:22We've got some of our very own Royal Burn wheat flour that we harvested and milled last year.
15:26Let's get into it.
15:29Half a cup of flour.
15:31Half a cup of ground almonds.
15:33A third of a cup of brown sugar.
15:35Cinnamon.
15:37And now I'll chop the pecan nuts.
15:40Pecans and peaches match made in heaven.
15:44Squish the butter with all the other ingredients between your fingertips.
15:49Until it's nice and crumbly.
15:53Sprinkle it all over the top.
15:54This is what gives it the streusel name.
15:57When you do the scatter.
15:59Into the oven it goes.
16:01180 degrees for 35 to 40 minutes.
16:08With the peach streusel in the oven, Nadia just has the lamb and flatbreads to go.
16:13I've cooked with a lot of peaches today. I reckon at least 20.
16:18But now I'm on to the main event.
16:20Flatbreads with lamb, tzatziki and a spice peach chutney, which I made earlier.
16:23It was really easy.
16:24All I did was roughly chop up some peaches, finely dice up some red onion, chucked it in a pot with some ginger, brown sugar, a couple of bay leaves, a couple of cloves, apple cider vinegar, and a couple of cloves.
16:40And just boiled it down until it was nice and sticky and jammy.
16:57So these flatbreads are super easy to make.
17:02So three cups of flour, 450 grams of natural yogurt, three teaspoons of baking powder, and of course some salt.
17:11Mix those ingredients.
17:15Tip this out on the bench.
17:18So I'll just knead it for a few minutes.
17:22If you feel like it's a bit too sticky, add a little bit of flour.
17:28Pat it like a baby's bottom.
17:31So I'll just put that back in the bowl.
17:34Just a bit of resting time is going to allow that gluten in the flour to relax a bit.
17:40So we can roll them out more easily.
17:43With the wheat now all harvested, Nadia calls in Carlos to give her a hand.
17:52Hello.
17:54So we're going to do some lamb on the ninja wood fire barbecue.
17:57It gets a nice little bit of smoke into it.
17:59It's really good.
18:00It's a nice test.
18:01Yeah.
18:02You're going to be in charge of the flatbreads.
18:03You can do these in the pizza oven.
18:05We've got spiced peach chutney to go with a tzatziki.
18:08Peach salad.
18:09A peach streusel.
18:11We've got peach gelato.
18:13So there's a theme going on?
18:14Yeah.
18:16Hopefully they're not over peaches.
18:17You know, they're from a peach orchard.
18:19It's their peaches, I presume.
18:21Yeah.
18:22But what if they're really sick of eating their peaches?
18:24Well, I'll need a second drinking beer.
18:27True.
18:29You'll be right.
18:32I'm just rolling these into balls to make them a bit neater.
18:37Lovely.
18:39Roll these out, adding a little bit of flour as you need it.
18:44So we're going to cook these outside in the pizza oven, but if you were cooking inside, you could just put these straight into a dry, hot skillet.
18:52Nadia is using a butterflied leg of royal burned lamb for inside the flatbreads.
18:58So I'm just keeping this very simple.
19:00I'm just going to marinate it in some rosemary, a little bit of lemon zest, a pinch of salt, and of course some extra virgin olive oil.
19:11Really, the longer you marinate this for, the better.
19:18Right, we're ready to cook.
19:19We're ready to cook.
19:25So, lamb on.
19:27Grill.
19:29Wood fire flavour, we want it on high.
19:32And for about 15 minutes.
19:34Carlos starts cooking the first of the flatbreads.
19:44The smoker is loaded.
19:47And the lamb goes on.
19:53Just as the dinner guests arrive.
19:56G'day.
19:57Thanks for having us.
19:58Oh, no, thank you for coming around.
19:59Yeah.
20:00Nice to meet you.
20:01G'day, mate.
20:02G'day, how are you?
20:03Long time no see.
20:04I suddenly had a thought.
20:05I was like, you're probably sick of eating peaches.
20:07It's the end of the season.
20:08You've probably had more peaches than you could imagine.
20:11Try, see how we go.
20:16Wow.
20:18Man, that lamb was delicious.
20:20I mean, you can't go wrong with a simple rosemary and lemon marinade.
20:24Like, that's the best news when it comes to lamb.
20:26Cook it any which way, it's going to be delicious.
20:31Look at that.
20:33You want them to think you're a professional.
20:35Really good.
20:37Haven't even finished cooking yet.
20:39Flatbreads, I reckon that was probably one of the stars of the whole dish.
20:43Whoever cooked them was just on fire.
20:46What made the flatbreads was bringing it all together.
20:49Oh, and they were talking.
20:51That peach chutney is amazing.
20:53Oh, my God.
20:54Goes good with everything.
20:55Like, bang on my food bag.
20:57Great recipe.
20:59Oh, wow.
21:00That is a bang salad.
21:02It's a stunning combo.
21:04That peach salad, though.
21:06That was really surprising.
21:07I love that.
21:10Beautiful.
21:12Grilled peaches with burrata.
21:13Like, amazing combination.
21:16That is ridiculously good.
21:20Finally, with the peach custard frozen, Nadia can transform it into gelato.
21:28Served with a piping hot peach streusel.
21:31It's amazing.
21:33Yeah.
21:34This is a top two dessert.
21:37It's probably the best dessert I've ever had.
21:39It's when you start with amazing produce.
21:41Mmm.
21:42The peach and pecan streusel dessert are amazing.
21:46But I have to say, at this point, I was thinking, have I gone a bit too far with the peaches?
21:53So, um, was it too much peaches?
21:57No.
21:58No.
21:59No?
22:00I could go more peaches.
22:02Yeah, how many would you eat in a day?
22:03More than that.
22:04Wow.
22:05Okay, you've built up your tolerance.
22:06Yeah.
22:08I start getting shakes, because I haven't had fruit.
22:10Actually?
22:11Yeah.
22:12I go like this.
22:13Then I need some fruit.
22:14Whoa.
22:15No way.
22:16Yeah.
22:17Have you tested your blood sugars?
22:20Next time.
22:21My kids love coming here.
22:24Transforming southern strawberries.
22:26They're just so sweet and always so juicy.
22:28And raw milk.
22:31Into a rich ricotta.
22:33It's so creamy.
22:35No-bake cheesecake.
22:37Syrup.
22:38Plus pizzas with a flavour punch.
22:41If only you could smell this right now.
22:44If Mother Nature doesn't crash the party.
22:46Oh, yeah, it's gonna rain!
22:47Now it's raining!
22:48Oh, my God!
Comments