Nadia's Farm Kitchen Season 1 Episode 2

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Transcript

00:00After six years of finding her feet on Royal Byrne Station,

00:07Nadia is diving back into the kitchen.

00:10Look at the colour. Wow.

00:13To create a whole new collection of classics.

00:17That looks amazing.

00:20Using produce from Royal Byrne.

00:22That's like deep caramelly.

00:24And all over the deep south.

00:27What is the secret?

00:28Why do they taste so good?

00:30It's going to be a feast of yum.

00:33Yum.

00:34Yum.

00:35And fun.

00:48It's another scorcher at Royal Byrne.

00:51With wide open skies, rugged peaks

00:55and the kind of scenery that stops you in your tracks.

01:01And it's views like these that make Carlos and Nadia want to share their slice of paradise with the world.

01:08Last year when we did the first farm tours, I loved giving them.

01:12Today is about being very open and honest about farming.

01:16Anyone who's interested in learning how their food is grown and where it comes from and how it gets to their plate, we want to encourage that.

01:23So we've got a farm tour happening with 20 Australians coming over.

01:27And I'm going to take them on a full farm tour and then ended at Prohibition House with a cooked meal.

01:31And I'm hoping that Jason, who works in our sales team.

01:35You got a wristband?

01:36Okay, cool, excellent.

01:37So you go see those boys over there?

01:39He's going to be able to help out with the hospo side.

01:42Is he a bit nervous, is he? Because Jase is ex-hospo and there's always a love-hate relationship, people coming from there.

01:48Anyone who's been in hospo has a love-hate relationship with it.

01:51It's almost like you're handcuffed.

01:53You're like, no, I don't want to do it, I don't want to do it.

01:55Please, please let me be involved.

01:57That's what it's like.

01:58I never thought I'd run a restaurant.

02:01And I told you I would never work in a restaurant again.

02:06Fingers crossed, Jason's in.

02:08Because Nadia's heading over the Crown Range in search of supplies for the lunch.

02:14There's about 3,000 strawberry plants here that we planted and then tried so hard to save them from the frost.

02:22Not the easiest crop to grow in central Otago, where the growing season is short and late frost.

02:28can play havoc with the harvest.

02:30How many years has it been now that you've been growing them?

02:33This is our fourth season growing them, yeah.

02:35So we knew nothing about growing strawberries when we started.

02:37That's amazing.

02:38I love that, like, just went straight into it.

02:41Yeah.

02:42Bex and her partner Ben have many fond memories of picking berries up north.

02:47After relocating to Wanaka seven years ago, they missed those magic moments.

02:53So they planted a dream and converted two hectares of their bull farm to berries.

02:59It's pretty cool.

03:00Like, it's awesome having something here for our community and, you know, families being

03:05able to bring their kids out and create memories.

03:08My kids love coming here.

03:09Yeah.

03:10It's funny watching all the kids come in with their mouths covered in strawberries and you

03:14say to them, how did you eat many out there?

03:17No, none, none.

03:18It's all in my bucket.

03:20Yeah.

03:21I love what Bex and Ben are doing with their strawberry farm.

03:25I go there every season, usually with the kids.

03:27And you just see so many families there having the best time.

03:30Like, some of my best childhood memories are picking strawberries with my dad.

03:33Yeah.

03:37Your strawberries are the best strawberries by far.

03:39They're just so sweet and always so juicy.

03:42But, like, what is the secret?

03:44Why do they taste so good?

03:46The variety we grow, they have a low yield but, like, the flavours are exceptional.

03:51Yeah.

03:52They're just really fragrant.

03:53You can actually smell them.

03:54Yeah, I think also, like, just, you know, the central Otago sunshine, I reckon.

04:00But Nadia's not here to snack on strawberries.

04:03She's got a menu to prep.

04:06You must have a million recipes for strawberries by now.

04:09I love, absolutely love, like, the roasted strawberries with balsamic, like, white balsamic.

04:15Oh, yum.

04:16That's just, like, so simple.

04:17Chop them up, chuck them in the oven.

04:19What I'm thinking of doing with these ones, I've got a very cool slushy machine.

04:23Oh, cool.

04:24So I was going to do, like, strawberry margaritas.

04:25Yeah.

04:26But I was actually thinking of putting in a bit of a herbaceous note, so with some rosemary.

04:31Oh, yeah, yeah.

04:32Yeah, bit of an experiment.

04:33Yeah.

04:34I reckon it'll work, yeah.

04:35I think it'll work, yeah.

04:36There's one more ingredient Redbridge has to offer that Nadia is keen to drop into her experimental slushy.

04:44One, two, three.

04:45Are you going to break?

04:46Yes.

04:47Awesome.

04:48Oh, beautiful.

04:49Look at that.

04:50Oh, wow.

04:51Okay, that's definitely a first for me.

04:53Go on.

04:57Oh, my goodness.

04:58It's good.

04:59That's amazing.

05:00Do you reckon you could be the first slash only, like, lower South Island watermelon grower?

05:07Oh, definitely.

05:08You would be, eh?

05:09Yeah.

05:10I can't think of any watermelon farms in the South Island.

05:14With plenty of inspiration and fruit, it's time to swap the sunny fields of Wanaka for the warmth of Nadia's kitchen.

05:24So Bex was saying that her favourite way is roasting strawberries in white balsamic vinegar.

05:30So I'm going to do that, and then put them on top of a ricotta cheesecake.

05:34Half a big panet of strawberries.

05:37A couple of tablespoons of white balsamic vinegar.

05:45Then some honey.

05:47A couple of tablespoons as well.

05:52These will take about half an hour to roast and get all sweet and juicy.

05:59For the base, super simple.

06:01Get some plain biscuits.

06:03200 grams.

06:05This Ninja Detect is so powerful.

06:08I'm only going to need to pulse it a few times.

06:10Now, to bring the base together, I'm going to add a good tablespoon of honey and some Robyn sunflower oil.

06:19About a quarter of a cup.

06:25Just bring it all together.

06:31Press it down reasonably firmly.

06:33And then this will go in the fridge or the freezer to set.

06:42And make the cheesecake filling.

06:44I need 250 grams of ricotta cheese.

06:47250 grams of cream cheese.

06:51Zest of one lemon.

06:54A teaspoon of vanilla.

06:56And a couple of tablespoons of honey.

06:59And now we just whip it all up.

07:06And to lighten the cheesecake filling up, we're going to whip half a cup of cream.

07:14Fold everything together.

07:17It's a very yummy mixture.

07:18It's hard to not eat it while you do this.

07:22There's our cheesecake filling.

07:24Time to get the base out.

07:25So generally, it would take about four to six hours in the fridge to set.

07:31But you can fast track it by just chucking it in the freezer for a couple of hours.

07:35There's 20 people to serve on this farm tour.

07:38So I actually made one earlier this morning.

07:40So I'll get that one out now.

07:42And we can top it with the strawberries.

07:46And the beauty of a no-baked cheesecake is, I mean, it's pretty much ready to serve.

08:02Coming up, transforming raw milk...

08:05That's the best milk you can get.

08:07...into ricotta dreams.

08:09It's so creamy.

08:10And an amazing pizza recipe.

08:13Unless Mother Nature crashes the party.

08:17Some black clouds on the horizon.

08:19I'm just hoping that it can hold off.

08:22Nadia has a farm tour this afternoon.

08:35And she's celebrating berries and dairy in her recipes.

08:38But to see where the dairy came from, well, that involves a visit to the Deep South.

08:52Hi, Nadia.

08:53Hi, Carlos.

08:54How's it going?

08:55Yeah, good to see you.

08:57To Logan Johnson's dairy farm.

08:59Thanks for having us.

09:00Amazing day.

09:01Thank you for coming.

09:02You'll be growing so much grass today.

09:03We're in Woodlands, which is Carlos' old stomping ground.

09:07It's quite an odd feeling being back here.

09:10I grew up just ten minutes down the road, so it's very familiar feeling land.

09:14So he threw up on a sheep farm.

09:17But today we are visiting Logan, who supplies un-homogenised milk.

09:22Come on.

09:24So you still get, you know, the cream at the top.

09:25And it comes straight off his farm.

09:28Betty's a bit of a leader.

09:29She thinks she's the boss.

09:30The older two boys have come along with us today.

09:32So it's going to be interesting for them to see how to milk a cow,

09:36because neither of them have ever milked a cow.

09:39You don't want to milk a cow?

09:40No.

09:41But you love fresh milk.

09:44This milk might be just a little too fresh for River.

09:48So, it's up to you, Bodhi.

09:51This is Betty.

09:52This is Betty.

09:53So we'll milk Betty.

09:55Milking Betty and the girls isn't just a matter of pulling teats.

09:59Because with raw milk, there's no pasteurisation to hide behind.

10:04Cleanliness is king.

10:06What was that, cold water?

10:08It is cold water.

10:10Poor cows, I know.

10:12Which means a chilly rinse and a top to bottom sanitise.

10:17What happens when you don't do that?

10:20Could be a bit of bacteria.

10:21There could be some bacteria and that makes sure to get rid of that.

10:25It's kind of like an antiseptic.

10:27Oh.

10:28Yeah.

10:29And let's be real.

10:30You want that sanitiser handy if you misstep on a land mine or two.

10:36Apologies.

10:38They're usually very ladylike.

10:41Okay, do you want to jump down?

10:42Bodhi might have been born in the big smoke.

10:45But he's no city slicker.

10:47He's channelling his inner farm kid.

10:50So you put your hands up in there.

10:53Come out.

10:54Here goes foot.

10:55Did it get you?

10:57Now try and squirt it into your mouth.

10:59No.

11:00But it's so fresh.

11:01It's warm.

11:03That's the best milk ever.

11:04That's the best milk you can get.

11:06As for Nadia, she's not one to miss out.

11:09I should know how this works since I've breastfed for like five years.

11:15Maybe slightly different.

11:17You can go almost pro.

11:19Should I try and get some?

11:20You can try and get it in your mouth.

11:30Yum.

11:32Yeah.

11:33Gosh, it would take ages to hand milk a cow.

11:35Hand milking has its charms.

11:38But Betty's not standing around all day.

11:41So it's time to fire up the machines.

11:44Now we've got the milking machine doing the work.

11:47And then the milk goes through the pipe.

11:50And through into the other room into a tank.

11:53And then the customers can buy it out of a vending machine.

11:56That's right.

11:58As well as supplying batch pasteurised milk to 175 shops, cafes and hotels.

12:05Locals can bottle up the good stuff themselves.

12:08Raw milk straight from the paddock.

12:11It's as fresh as you can get.

12:13Back in Nadia's kitchen, it's time to put that non-pasteurised milk to good use.

12:18So I'm going to make a big batch of ricotta and then I'm going to use it on some pizza.

12:24Wait till you see how easy this is.

12:27All you've got to remember is three parts of milk.

12:30So that's three litres.

12:35To one part of cream.

12:38So that's one litre of cream.

12:43So if you're getting your milk from the supermarket, just buy full fat, un-homogenised milk.

12:49And this recipe will work out perfectly.

12:51The other ingredients that you need are simply salt and lemon juice.

12:55So now we've got to get the milk and cream almost to the boil.

13:01So we can put the salt in now.

13:03One teaspoon.

13:05Don't leave the milk.

13:06Don't go and do something else because it could turn into a disaster.

13:10It could over boil and you'll have a really big mess to clean up.

13:15So just stay here, just be patient.

13:18Just, you know, take your time and enjoy the peace and quiet.

13:23Whoa, whoa, whoa, whoa, whoa.

13:27Turn off the heat.

13:29It happens so fast.

13:30Like, see, that was lucky.

13:31See what I mean?

13:32That could have been a disaster.

13:34In goes the lemon juice.

13:37Bit of a chemistry lesson here.

13:39The acid from the lemon juice, it's going to curdle the milk.

13:44Wow, look at that.

13:45See, there's your curd.

13:47So that's your ricotta.

13:48Once you strain the whey off it, that's your ricotta, your fresh ricotta.

13:51So we're going to set this aside for 10 minutes.

13:55Then we're just going to strain it.

13:56It's as simple as that.

13:58I can't resist.

13:59Like, I'm just looking at it going,

14:02I've got to try some.

14:09Mmm.

14:10It's so creamy.

14:12Obviously, if you let it strain for longer, you would end up with a more solid ricotta.

14:15And if you let it strain for less time, you'd end up with a softer ricotta.

14:19We need somewhere kind of in between for these recipes.

14:22And then it's done.

14:26At My Food Bag, we love introducing people to classic recipes with a bit of a twist on them, like pizza.

14:31So I'm using ricotta as the base instead of a tomato sauce.

14:37I've already prepped all of the toppings.

14:39I've just got to get the sage hazelnut butter ready and prep the pizza bases.

14:45Pizza dough is really easy.

14:47250 mils of warm water.

14:50One teaspoon of sugar.

14:52One tablespoon of yeast.

14:53Put it aside somewhere warm for 10 minutes until the yeast is all frothy.

14:58Time to make the sage and hazelnut brown butter.

15:01So we're waiting for the butter to brown, or just before it turns brown,

15:05because it makes it taste really sweet and nutty.

15:09You can see in the middle how it's starting to brown.

15:12Time to add in the hazelnuts.

15:14And sage.

15:17Oh, if only you could smell this right now.

15:24Yeast is ready.

15:27So now we've got to weigh in the flour.

15:30400 grams.

15:32Tablespoon of olive oil.

15:35And a teaspoon of salt.

15:37Now we just stir it all together.

15:40And it becomes a shaggy dough.

15:43I'm going to knead this dough for about five minutes until it's smooth and elastic.

15:49And then I'm going to let it rest.

15:51Damn, it looks like the weather's going to turn.

15:55It's pretty cold out there.

15:57I can see some black clouds on the horizon.

16:01I'm just hoping that it can hold off.

16:05You're welcome.

16:20At Royal Burn, the pressure is on, as Nadia's farm tour with 20 Australians is in full swing.

16:26Are there being some good questions?

16:29My husband told me, I asked him, how many sunflowers did we do this year?

16:33And he said, 10 to 12 million.

16:36That's what he worked out.

16:38And we had a big fundraiser here for the preschool.

16:40And the media came and they were interviewing me about how many sunflowers there were.

16:44And I said, 10 to 12 million.

16:45And it got printed on the front page of the newspaper.

16:47The next day, Carlos said, I think I did the maths wrong.

16:51I think it's about two million.

16:54I guess maths was never your strong point, was it?

16:57I remember that from university.

16:59The only reason you passed stats was because of me tutoring you.

17:04Over at Prohibition House, the old rustic cottage turned event space.

17:09Jason isn't sweating the maths.

17:11As earlier, Nadia prepared a slushy mix of sun-ripened strawberries, juicy watermelon and a hint of rosemary.

17:19He just pours, blends and smiles.

17:23Because I actually have a job on the farm that I get to pluck myself out of

17:28and come up here and play restaurant.

17:33What could possibly rain on this parade?

17:39Oh no, it's going to rain.

17:41No, it's fine.

17:43Cue actual rain.

17:47Oh my gosh, the rain is really not doing us any favours, guys.

17:50Not, is it?

17:51No.

17:52The rain is not raining.

17:53We'll be fine.

17:55We'll be fine.

17:57I kept looking at the forecast and it said it was going to be a barrack.

18:01And what do you know, the forecast is wrong.

18:04Yeah, so I don't trust it.

18:05I think it's just safer to be inside.

18:08We're going to have to have some tables inside.

18:10I reckon we're going to have to have some tables inside.

18:12All right.

18:13Having a beautiful outdoor alfresco lunch.

18:15We'll have it as a nice warm, cosy, long lunch by the fire.

18:20One furniture reshuffle later.

18:23And a cheeky slushy or two to keep the Aussies smiling.

18:27Really strawberry.

18:28You can taste both, actually.

18:30Yeah, it's really good.

18:32Beautiful.

18:33It'd be even better if it was a sunny day.

18:34It's pizza time.

18:42Spread out some ricotta.

18:45Bacon.

18:49Caramelized onions.

18:51All right, Winnie, let's get this in the pizza oven.

18:53Are you ready?

18:58This gets so hot.

18:59It's very quick.

19:01Does it really cook the pizzas that fast?

19:02Yeah, in 90 seconds.

19:03Wow.

19:05This is so handy, though, having this down here, because it's portable.

19:08You know, you can take it around.

19:09And look how quickly it cooks.

19:10So we could do these pizzas at different places on the farm.

19:13Perfect.

19:14Look at that, 90 seconds.

19:16Wow.

19:17That is fast, eh?

19:21And then just a bit of sage and hazelnut butter on the top.

19:28Okay, Jase.

19:29Where are you?

19:30Jase, can you try?

19:31I am here.

19:33Try a piece.

19:34Okay, I thought you were giving me the whole thing.

19:35Richard, you try a piece.

19:36No, I was going to take the whole thing.

19:37Oh, sorry.

19:38No, that's for this table.

19:42There's good pizza.

19:43And there's plenty more where that came from.

19:48Fresh out of the oven.

19:49Still a piece.

19:50Still a piece.

20:01We're going to serve you up dessert now.

20:02So we've got a fresh ricotta strawberry cheesecake.

20:06Thanks for coming to Rawburn Station.

20:08Hope you enjoyed the tour.

20:09Hope you learned something.

20:10Hopefully the food was good.

20:11Oh, great.

20:13Of course.

20:14Anyone else?

20:15Is it good?

20:16I've travelled the world with these gorgeous people.

20:17This really brings New Zealand together.

20:18It's local.

20:19It's from the heart.

20:20It's the passion that you and Carlos put in.

20:21It's just beyond.

20:22Don't you agree?

20:23Yeah.

20:24Oh, thank you.

20:25We love you.

20:26Thanks.

20:27Oh, thanks.

20:28Oh, look what we have to clean up.

20:29There's a lot more in there.

20:30I know.

20:31And we said the last time, after the last time, after the last time, we said the last

20:34we weren't going to do it again, but here we are.

20:35Thank you, Jayce, let me come and give you a hug.

20:40Thank you, so we stuck out there.

20:44We're always stuck out there to follow up.

20:47Come on.

20:48When we're going to do it again.

20:59Yeah, we really could do pop-up restaurant down here.

21:03go gangbusters but the question is do we want to do it but we said that last time do we want to do

21:09it we've just done it again but it's like this love-hate relationship it is we hate it but we

21:15secretly love it absolutely secretly love it

21:23next time welcome to the picking tunnel world-class grapes yummy that's about 30

21:30sugar and that's about 22 percent sugar and decadent honey that's almost like deep caramely

21:36take halloumi to heavenly heights honestly this is one of my favorite ways to start a meal

21:42plus an intoxicating showstopper this is a very fragrant cake and pork crackling oh that sings

21:52the punching says it all

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