Nadia's Farm Kitchen Season 1 Episode 1

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Transcript

00:00Food. It's always been a part of Nadia's life.

00:07But in recent years...

00:11The fence is broken!

00:15She and her husband Carlos have been a bit distracted.

00:19Whoa, that's heavy crop.

00:22Running Royal Burn Station.

00:24We always expect snow, but this is a whole other level.

00:28They've been more focused on growing food.

00:32That's yummy. That's good.

00:34Processing it.

00:36This looks so cool.

00:38And brewing it.

00:40There you go.

00:42But after six years of finding their feet on the farm,

00:46Nadia is keen to dive back into the kitchen.

00:49Look at the colour. Wow.

00:52To create a whole new collection of classics.

00:56That looks amazing.

00:59Using produce from Royal Burn.

01:02That's almost like deep caramel-y.

01:04Nearby farms.

01:06What 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...

01:19Yum.

01:20Yum.

01:21Oh.

01:22Green rum.

01:23Yum.

01:24And fun.

01:26It's a perfect day on Royal Burn Station.

01:47The 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.

01:58Bang.

02:00Where else would you rather be?

02:03I got it.

02:05But Nadia is nowhere to be seen.

02:08Gosh, these trees are laden.

02:11Yeah, these are absolutely chocko, these ones.

02:14Because she's down the road in Cromwell, searching for fresh seasonal produce.

02:19What's the name of this variety?

02:21These are Romestar.

02:22Romestar?

02:23Yep.

02:24I love all their different names.

02:26Today, she is focused on peaches.

02:29And 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.

02:46Which takes a bit of risk.

02:47Yeah.

02:48Why are there no birds here?

02:51The 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.

03:07Like, they'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.

03:20Plum 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.

03:36Ah, okay.

03:37Yeah.

03:38Yeah.

03:39Yeah.

03:40Yeah.

03:41It's been a real short, sharp learning curve.

03:44As with all farming, right?

03:47How's this season been?

03:48All in all, pretty good.

03:50We got quite a bit of damage with the late frost.

03:53Mmm.

03:54In November, yeah, we had that huge frost.

03:56Yeah.

03:57It was a real pain.

03:58The apricots.

03:59A lot of the fruit was formed.

04:00We'd just thin them.

04:01And without warning, we literally got the frost the next day.

04:05Oh.

04:06And probably lost about 80%.

04:07Oh, no.

04:08You also had a really wet spring.

04:11No, good for you.

04:12Great for us.

04:13Good for you.

04:14Yeah, great for you.

04:15I 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.

04:28You're going to find solutions by chatting to other colleagues and it's good to just have

04:32people 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.

04:55One of the things I'm making is a fresh peach gelato.

05:00And 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?

05:11I love the sound of that one.

05:12Yeah, you give coconut ice a go.

05:14They would make a good gelato.

05:15Yeah.

05:16Yeah.

05:17Are you going to make that yourself?

05:18Yeah.

05:19I've got a really cool ninja ice cream maker.

05:23Oh yeah.

05:24So it makes it really easy.

05:25Oh, that's a big one.

05:27Whew.

05:28Okay, I'm going to bite into this coconut ice peach.

05:33Mmm.

05:34Mmm.

05:35Sweet.

05:36Yeah.

05:37This is definitely the pick for the gelato.

05:40While Nadia's just picked the perfect peach, a few days later, Carlos is hoping to pluck peas in their prime, one of several arable crops on the harvest horizon.

05:54Yeah.

05:55I'll be honest, that's utterly terrible.

06:06Fortunately, a rock hard bit of pea is actually the desired outcome.

06:12We 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 a 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.

06:45Nitrogen comes in the form of nodules formed on the pea plant roots, an essential element for plant growth.

06:53Carlos can harvest the peas but leave the roots and nodules behind, essentially restocking the soil for the next crop.

07:02It's time for Nadia to start on her peach feast.

07:07She's beginning with the peach and creme fraiche gelato.

07:13So 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.

07:20When 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.

07:31So a bit of royal burnt honey, I would say about three tablespoons.

07:37And a quarter of a cup of water.

07:39And a quarter of a cup of Riesling wine.

07:42And 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.

07:55Ooh, they smell good.

07:57Mm-mm.

07:58Yum.

07:59They're softer.

08:01They've kind of gone a bit wrinkly.

08:03You know, they're caramelised.

08:05Mm.

08:06Oh.

08:07Tastes so good.

08:08Like, so good.

08:10Okay, while they're cooling down, for the base of the gelato, we need three quarters of a cup of cream,

08:17a quarter of a cup of sugar, teaspoon of vanilla, and 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, which 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.

09:17You've got to be careful not to overfill it.

09:20On goes the lid.

09:21Into the freezer.

09:24Perfect.

09:28And coming up, the peach feast ramps up.

09:33That is a sexy dish.

09:35With both savoury and sweet.

09:40We've used a lot of peaches so far, but we've still got more.

09:59So we're going to do a peach salad.

10:01Peaches, 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?

10:18So I've got Matt and Lana from Moorpark and Mulberry Orchard coming around for dinner tonight.

10:23I'm going to try and impress them with a variety of different peach dishes using their peaches.

10:28We're going to do lamb flatbreads on the barbecue with a spice peach chutney.

10:32And for dessert, peach streusel with peach and creme fraiche gelato.

10:37So, 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.

10:47So tomatoes are in the bowl.

10:50For the dressing, a little bit of honey.

10:53Drizzle that over the tomatoes.

10:56Some sherry vinegar, but you could just use balsamic.

11:00Pinch of salt and, of course, some extra virgin olive oil.

11:05And we'll let those tomatoes marinate in all those yummy flavours.

11:11So while the tomatoes are marinating, I'm going to cut some peaches in half

11:15and caramelise them in the pan.

11:20I'm going to mix some honey and olive oil and then brush it over the peaches before they go in the pan.

11:33When fruit is caramelised, you know, like a good chutney, it just always goes so well with cheese, right?

11:46Yum.

11:53Now you just slice them.

11:56Oh, they're much juicier.

12:01This is going to be such a good salad.

12:03And it's literally taken me about five minutes to put together.

12:05Basil over the top.

12:23Last of all, all that beautiful dressing that the tomatoes were marinating in.

12:28Drizzle that all over the top.

12:29That is a sexy dish, like.

12:35Speaking of sexy dishes.

12:44For a farmer, there's nothing sexier than a combine harvester in action.

12:49Bernie's in fine form in the driver's seat.

12:53The 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.

13:09And 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.

13:43Streusel's kind of like a crumble.

13:44It's a German word and I believe it translates as scatters or sprinkles.

13:51So 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.

14:06And then plunge them into a bowl of iced water.

14:16The skins should rub off really easily now.

14:25Into the bowl, we add three tablespoons of sugar.

14:28One tablespoon of corn flour or custard powder.

14:37Half a teaspoon of cinnamon.

14:39A teaspoon of vanilla.

14:41And just a little squeeze of lemon.

14:44Which kind of brightens the flavour.

14:47Toss it all together.

14:52Grease your baking dish.

14:55Tip the peaches in.

14:56Perfect.

15:06The wheat is coming in at nine tonnes a hectare.

15:11Making 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

15:24that we harvested and milled last year.

15:27Let'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.

15:36Cinnamon.

15:38And 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.

15:48Until it's nice and crumbly.

15:52Sprinkle it all over the top.

15:55This 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,

16:09Nadia just has the lamb and flatbreads to go.

16:13I've cooked with a lot of peaches today.

16:31I reckon at least 20.

16:33But now I'm on to the main event.

16:36Flatbreads with lamb, tzatziki and a spiced peach chutney.

16:40Which I made earlier.

16:41It was really easy.

16:42All I did was roughly chop up some peaches.

16:45Finely diced up some red onion.

16:47Chucked it in a pot with some ginger.

16:49Brown sugar.

16:50Couple of bay leaves.

16:51Couple of cloves.

16:52Apple cider vinegar.

16:54And just boiled it down until it was nice and sticky and jammy.

16:58So these flatbreads are super easy to make.

17:02So three cuts of flour.

17:05450 grams of natural yogurt.

17:08Three teaspoons of baking powder.

17:10And of course some salt.

17:12Mix 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.

17:25Pat it like a baby's bottom.

17:30So I'll just put that back in the bowl.

17:35Just 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.

17:42With the wheat now all harvested, Nadia calls in Carlos to give her a hand.

17:48Hello.

17:49Hello.

17:50So we're going to do some lamb on the ninja wood fire barbecue.

17:54It gets a nice little bit of smoke into it.

17:55It's really good.

17:56It's a nice taste.

17:57Yeah.

17:58You're going to be in charge of the flatbreads.

17:59You can do these in the pizza oven.

18:01We've got spiced peach chutney to go with a tzatziki.

18:04Peach salad.

18:05A peach streusel.

18:07We've got peach gelato.

18:08So there's a theme going on?

18:09Yeah.

18:10Hopefully they're not over peaches.

18:11You know, they're from a peach orchard.

18:12It's their peaches, I presume.

18:13What do you think?

18:14Yeah.

18:15But what if they're really sick of eating their peaches?

18:16Well, I'll need a second drink of beer.

18:18True.

18:20You'll be right.

18:21I'm just rolling these into balls to make them a bit neater.

18:24Lovely.

18:26Roll these out, adding a little bit of flour as you need it.

18:29So we're going to cook these outside in the pizza oven,

18:32but if you were cooking inside,

18:34you could just put these straight into a dry, hot skillet.

18:36Nadia is using a butterflied leg of royal burn lamb for inside the flatbreads.

18:57So I'm just keeping this very simple.

18:59I'm just going to marinate it in some rosemary,

19:02a little bit of lemon zest,

19:06a pinch of salt,

19:08and, of course, some extra virgin olive oil.

19:13Really, the longer you marinate this for, the better.

19:18Right, we're ready to cook.

19:24So, lamb on grill.

19:28Wood fire flavour.

19:29We want it on high.

19:32And for about 15 minutes.

19:37Carlos starts cooking the first of the flatbreads.

19:45The smoker is loaded.

19:47And the lamb goes on.

19:53Just as the dinner guests arrive.

19:55G'day.

19:57Thanks for having us.

19:58Oh no, thank you for coming around.

19:59Yeah.

20:00G'day mate.

20:01G'day, how are you?

20:02Long 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.

20:12Yeah.

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 bee's knees when it comes to lamb.

20:26Cook it any which way.

20:27It's going to be delicious.

20:31Look at that.

20:33Anyone would think you're a professional.

20:34Really good.

20:36Haven't even finished cooking yet.

20:38Flatbreads.

20:39I 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,

21:22Nadia can transform it into gelato.

21:28Served with a piping hot peach streusel.

21:31Looks amazing.

21:33Yeah.

21:34This is a top dessert.

21:37Best dessert I've ever had.

21:38It's when you start with amazing produce.

21:40Mmm.

21:41The peach and pecan streusel dessert.

21:44Amazing.

21:46But I have to say, at this point, I was thinking,

21:49have 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.

22:01Yeah.

22:02How 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 could start getting shakes, because I haven't had fruit.

22:10Actually?

22:11Yeah.

22:12I go like this, and I need some fruit.

22:15No way.

22:16Yeah.

22:17Have you tested your blood sugars?

22:18Yeah.

22:20Next time.

22:21My kids love coming here.

22:23Transforming southern strawberries.

22:25They're just so sweet, and we're so juicy.

22:28And raw milk.

22:31Into a rich ricotta.

22:33It's so creamy.

22:34No-baked cheesecake.

22:36It's syrup.

22:38Plus pizzas, with a flavour punch.

22:41If only you could smell this right now.

22:43If Mother Nature doesn't crash the party.

22:46It's gonna rain, and now it's raining!

22:48Oh, it's raining!

22:49.

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