Nadia's Farm Kitchen (2025) Season 1 Episode 4

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Nadia's Farm Kitchen Nadia's Farm Kitchen (2025)S01E04 Nadia's Farm Kitchen (2025) Season 1 Episode 4

Transcript

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

00:07Nadia is diving back into the kitchen.

00:12The colour, wow.

00:14To create a whole new collection of classics.

00:17That looks amazing.

00:20Using produce from Royal Byrne.

00:22That's like deep caramel-y.

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...

00:32Yum.

00:33Yum.

00:34Yum.

00:35And fun.

00:48At Royal Byrne.

00:50Crops come.

00:53And go.

00:58Some flourish.

00:59Woohoo.

01:01Some flop.

01:02What a waste.

01:03There's no point in harvesting asparagus when it's this thin anyway.

01:07But Nadia's love for home-grown ingredients is always strong.

01:11Firstly, the sunflowers are just so beautiful.

01:17Like, they make everyone so happy.

01:19They're really good for the soil.

01:21They're grown right here, like right in front of us.

01:24And they make the most incredible pure oil.

01:27With stock running low, Carlos is back in the field, chasing a bumper crop.

01:33They're a bit feckless once you get away from where the water is.

01:37They obviously love moisture.

01:40They even drop in height.

01:42You notice that?

01:43Sunflowers, Nadia.

01:45I'll be honest.

01:46It hasn't all been like insta-moments and like frolicking around in flowers.

01:50First year we grew sunflowers, we had a bumper crop.

01:55There's tons and tons worth of seeds up here.

01:59So I don't know how much oil we're going to get.

02:02I think we did something like 8,000 or 9,000 litres of oil off the one field.

02:07What?

02:08Our sunflower oil.

02:09Shall we open it?

02:10Yeah.

02:11Let's have a smell.

02:14Oh, wow.

02:16Every subsequent year, we've been challenged by things.

02:20I thought I'd actually show you this paddock because this has been a bit of a fail.

02:23Like we had the issues with the slugs, the paradise ducks came,

02:26and they ate like pretty much all the flowers before they even grew.

02:30So we've got an absolute shit tonne of weeds,

02:33and we've pretty much got none of the cash crop that we actually wanted to grow,

02:36which is obviously sunflower oil.

02:38What did grow the rest of the sparrows come and has cleaned that all out.

02:41I don't think it was a litre of oil in the whole field.

02:43Well, we didn't even bother harvesting.

02:44There's not a sunflower seed here.

02:48The birds have eaten everything.

02:50And I'm not talking like one or two birds.

02:52I'm talking like 50,000 to 100,000 birds,

02:54and I reckon like every bird in Southamontale game knows that there's sunflowers here.

02:57You know, we had kites, one of those big,

02:59you would have probably seen them in vineyards or in orchards,

03:02like a big boom gun that's attached to an LPG bottle,

03:04and it sounds like a shotgun going off.

03:07I'm on the fence with growing sunflowers.

03:13I mean, they're beautiful, but we actually need a crop for it to be viable.

03:17The birds have cost us $5,000.

03:19There's always something, isn't there, in farming?

03:21Because right now, it's actually costing us money just to grow them.

03:27But people do love the sunflower oil a lot.

03:31Yeah, that's great, but we need to try something.

03:33And it's a really good product.

03:34We need to try something different to keep the sparrows off the crop.

03:37Yeah.

03:39Lasers.

03:41Freaking laser beams.

03:43And look at these things.

03:44They're chucking these random disco lights.

03:46Here you go.

03:47This is what it looks like.

03:48It's a very, very odd thing.

03:51But the birds, they hate it because it disturbs them,

03:54and they theoretically stay off the crop.

03:57So, touch wood, it works.

04:00Has Carlos finally outsmarted the birds?

04:03Or has he just built them a more stylish lunch spot?

04:07The birds come through.

04:08They sit on top of the actual plant.

04:10Look at them.

04:11They're already into it.

04:12So, they've already started to peck away at these seeds.

04:16That's the issue, is the bird will just sit there,

04:18put its beak over and punch.

04:19So, whoa, it's too early to tell whether the lasers are actually working,

04:24but clearly not in this plant.

04:27Yeah, we hope for the best.

04:30From bird warfare in the fields to the front line of Nadia's kitchen.

04:37So, sunflowers are in full bloom at the moment.

04:40And when they're all out like that, I mean, you've got to have a picnic in front of the sunflowers.

04:45So, I'm going to make some sunflower oil focaccia.

04:47So, of course you could use olive oil, and that's the traditional way that focaccia is made.

04:52But since we make our own sunflower oil, we're going to use sunflower oil.

04:58So, in goes the yeast, sprinkle that over.

05:01And a little bit of food for the yeast, to really get them going.

05:05A teaspoon of sugar.

05:07So, sprinkle that in.

05:10You want to make sure that you're using warm water, because we're using active yeast.

05:15If you use cold water, it won't activate.

05:17And we'll leave it for about 10 minutes.

05:27Good.

05:29So, now that the yeast is activated, I'm going to put some sunflower oil in.

05:33A couple of tablespoons.

05:35And now some salt.

05:38A good tablespoon.

05:40And then the finely chopped rosemary.

05:43Rosemary is classic in a focaccia.

05:47So, now we just need the flour.

05:50And 500.

05:53Stir it all up.

05:55This feels so therapeutic.

05:58I mean, Arlo's having a nap.

06:00It's really peaceful right now.

06:02And I'm making my own bread.

06:05Domestic goddess, right there.

06:14Now, this focaccia doesn't actually need much kneading.

06:17It's quite a wet dough, and it should be really soft.

06:20So, you might want to wash your hands.

06:24We're oiling the bowl so that the dough doesn't stick.

06:28So, we'll cover it and set it aside for about an hour and a half.

06:32Or until it's doubled in size.

06:34In about 15 minutes, we'll check it.

06:37So, let's have a little peak.

06:39Looking good.

06:40Stretch the dough out a little bit.

06:42And flip it.

06:43So, it activates the gluten.

06:45Gets a little bit more air into the dough and gives it a nice smooth top.

06:49Cover it again.

06:50And let it keep resting for another hour or so.

06:52Beautiful.

06:53Look at that.

06:54Look how much it's grown.

06:55Wow.

06:56Oil the tray so that it doesn't stick.

06:57I'm going to tip the dough out.

06:58And now this is the fun part.

06:59Poke your fingers in it to stretch it out.

07:01But also to create these little dimples.

07:02You can actually see how light this focaccia is.

07:03And you can see the air pockets in it.

07:04Like there's one.

07:05Which is great.

07:06That's how we want it.

07:07So, cover it up again.

07:08And we're going to let it rise for another hour.

07:09And then it will be ready to bake.

07:10And we need a little bit more sunflower oil over the tray.

07:11Now this is the fun part.

07:12Poke your fingers in it to stretch it out.

07:13But also to create these little dimples.

07:15You can actually see how light this focaccia is.

07:19And you can see the air pockets in it.

07:21Like there's one.

07:22Which is great.

07:23That's how we want it.

07:26So, cover it up again.

07:28And we're going to let it rise for another hour.

07:30And then it will be ready to bake.

07:33And we need a little bit more sunflower oil over the tray.

07:37More sunflower oil over the top.

07:39Some sunflower seeds.

07:42Maybe some extra rosemary.

07:44Some more sea salt.

07:54Ooh, yummy.

07:56We can take this for a picnic.

07:58Coming up, the sunflowers deliver the unexpected.

08:02If you start to remove your pants there mate.

08:04And a whole lot of crunch.

08:06Perfect.

08:07Look how crunchy and crispy.

08:09And a secret ingredient.

08:10It's so good.

08:11Is Carlos worried?

08:12It tastes quite earthy, smoky.

08:14With the sunflowers in full bloom, the scenery is putting on a show.

08:28So, Nadia and Arlo are joining Carlos for a picnic in the field.

08:33They look amazing.

08:34What an amazing crop.

08:35It just started to turn.

08:37And let's be honest.

08:40Nadia's lunch spread is also stealing the spotlight.

08:43Here's the sunflower oil focaccia.

08:44Here's the sunflower oil focaccia.

08:50I really like it with the sunflower oil.

08:52The flavour is just so clean and beautiful.

08:55I think it works really well as a dipping oil.

08:57Our royal burnt sunflower oil is as pure as it gets.

09:00And it has a wonderful flavour.

09:02Like a bit very nutty.

09:04People just absolutely love it.

09:05And we can never get enough of it.

09:07Because of the sparrows.

09:09It's become really popular at the shop.

09:12Like it's selling so well.

09:13Well, that's the only reason I'm growing it, right?

09:16Well, actually Carlos, Nadia is another reason.

09:20So, you know how last week I mentioned that I was trying to put together a fundraising calendar?

09:27So, it turns out it is going ahead.

09:30It's going to be a nude in the sunflowers calendar.

09:35And you're invited to be part of it, of course.

09:39Nobody wants to see me nude, Nadia.

09:41Oh, I don't know.

09:43I think there might be a few out there.

09:46We're using the sunflowers for more than just the oil.

09:50Probably a whole new market for like 80 fans and sunflowers.

09:54Sorry, Carlos.

09:56That would be a whole different show.

09:58And definitely not family viewing.

10:01We're going.

10:03If you start to remove your pants there, mate.

10:06There you go.

10:07Yeah, cool.

10:08Good God.

10:10I spend months trying to keep piss out of my crops.

10:14And Nadia's just put a whole new level of wildlife into my field.

10:18Can you drop there?

10:19Yeah.

10:20Yep.

10:21It's all very tasteful and it's for a very good cause.

10:24Facing that way, so you're not showing anybody anything.

10:27A story here that should have been a mix of guys and girls.

10:31No.

10:32There was a lot of guys putting their hand up to do it.

10:35Let's flex away.

10:36Did you watch at all?

10:37No, no.

10:38I was up the back behind the hay bale shed.

10:41I didn't want anyone to feel awkward.

10:43I wasn't privy to it firsthand.

10:46Grab a sunflower and just hold it in front of you so you protect it, yeah?

10:56As summer fades, so do the sunflowers.

10:59And the fields turn into a sea of death.

11:02When they're ready to harvest, the sunflowers go from this incredible glowing pack of smiley sunflower faces to a dry, dead field of zombies.

11:15It's kind of the stuff of horror films.

11:18With not a male model in sight, it's time for Royal Byrne's original, terrible odd couple, Carlos and Bernie, to reunite for some deep and wonderful crop chat.

11:33Bernie, the man of few words.

11:34He's one of those guys who can fix anything, build anything, drive anything.

11:38The true jack of all trades.

11:40Well, he's almost a specialist in the trade.

11:42And he's also pretty cut.

11:48Especially for his age.

11:50Like, his biceps.

11:51I'm sure you've seen his biceps.

11:57The success of the harvest all comes down to today.

12:02Has Carlos finally beaten the birds?

12:05Well, the birds have definitely done a huge amount of damage to the sunflower crops.

12:13But, there's some moments here where the crop is looking ripe.

12:20Oh, that's all right.

12:22So, fingers crossed.

12:24That's a success.

12:25Oh, that's Bernie.

12:26That looks good.

12:27It wasn't.

12:28This crop, as it repeats, it actually gets a good idea.

12:29Yeah.

12:30With a flicker of hope on Carlos' face, Nadia's planning a well-earned dinner to celebrate.

12:47I guess there's a bit of a sunflower theme going on at the moment.

12:51So, for dinner tonight, I'm making crumbed chicken schnitzel.

12:54But, I'm going to use sunflower seeds in the crumb.

12:56That gives it a real crunchy, crispy coating on the schnitzel.

13:00It's delicious.

13:01And then for dessert, I'm doing a sunflower oil chocolate mousse.

13:04If you've never done this before, you have to try it.

13:06I'm going to start with a chocolate mousse.

13:08First, we have to melt the chocolate.

13:13And I would go anything above 70%.

13:16This is 72%.

13:20So, a good tip when you're melting chocolate is take it off the heat before all of the chocolate is melted.

13:27Because if you overheat it, it could go grainy.

13:30This is where we add the sunflower oil.

13:35And it's almost like a little bit smoky, which I think goes really nice with the chocolate.

13:40I'll add a little bit of vanilla.

13:42About a teaspoon.

13:44If you want.

13:46Coffee helps to bring out the flavour of chocolate a bit.

13:48So, you can add about half a teaspoon of instant coffee powder.

13:53Separate two eggs into two different bowls.

14:00Add two tablespoons of sugar to the egg yolks.

14:04And now we're going to whip that up until it's nice and light and pale and fluffy.

14:09So, we have to whip the egg yolks with the sugar so that it dissolves the sugar before going into the chocolate mixture.

14:16I think chocolate mousse is one of those intimidating dishes.

14:19But as long as you are gentle with the mixture, and you don't overheat the chocolate, and you don't have the chocolate too cold either when you're trying to incorporate it with the other ingredients, then you can't really go wrong.

14:32Right.

14:33Now we've got to whip up the egg whites.

14:39And now we can fold our egg whites into the chocolate.

14:42And you want to do this about a third of the egg whites at a time.

14:46So, you can actually have the chocolate mousse just like this after it's chilled a bit in the fridge.

14:52It's really, really rich and unctuous.

14:55Or if you want to lighten it up a bit more, you can add a little bit of whipped cream.

14:59And then just fold it through the chocolate mousse.

15:06Mmm, it's so good.

15:21So, these really only need about an hour in the fridge.

15:26It's really just to chill the mousse down so it's nice and cold.

15:36The sunflower harvest kicked off better than expected.

15:39But as Carlos and Bernie head up the hill, it's all going downhill.

15:44It's a bit rough.

15:45It's a bit ready.

15:47It's a bit ready.

15:49It's a bit ready.

15:50Down there is better.

15:52Yeah.

15:53Hard to hear on the farm.

15:56You'd think we would have learnt by now how to grow and harvest sunflowers.

16:01We're good at growing them.

16:03Harvesting them, not so much.

16:05What do we do differently at first season?

16:08We actually grew a half decent crop.

16:10We'd never be able to rethink them.

16:14It's almost like the birds know to look for sunflowers up here.

16:17And that's what we do at the same time.

16:22Now we tried our best.

16:23We tried something new this year, something novel.

16:24We had a couple of lasers running.

16:26And I thought that was going to work.

16:29And it looked like it was.

16:31I just don't think the lasers had quite enough horsepower.

16:35I'd say we've lost 70%, maybe 80%.

16:43I don't think we would have broken even with this crop.

16:46Yeah.

16:47Bugger.

16:48Still, all is not lost, Carlos, because Nadia has salvaged some seeds to serve up a silver lining.

16:57So for dinner tonight, I'm making crumbed chicken schnitzel.

17:01So chicken breasts.

17:03All you've got to do is cut all the way as even as possible.

17:08There we go.

17:10And then you've got two chicken schnitzels.

17:13All right.

17:14Now, Arlo, you could crack the egg.

17:17Ready?

17:18Yep.

17:20Good boy.

17:21Yes.

17:22And now, open it up.

17:23Yep.

17:24Open, open.

17:25Good boy.

17:29Haki paki.

17:30Yay.

17:34All right.

17:35So while Arlo is mixing the egg up, we've got to grind up these sunflower seeds with a bit of panko crumb.

17:44Whoa.

17:45Feel the power.

17:47Arlo, look.

17:51This ninja detect is so powerful.

17:54So you only need to pulse it a few times because you still want lots of texture in the crumb.

17:59Perfect.

18:00Look at that.

18:01Okay.

18:02What we need to do to crumb the schnitzel, flour first.

18:05So the flour helps the egg stick to the chicken.

18:09And then the egg is going to help the crumb stick.

18:12This is so much nicer than just having a regular bread crumbed chicken because these sunflower seeds go really crunchy.

18:20So you get an extra crispy crumb.

18:23There you go.

18:24I love developing my food bag recipes because, you know, you've got to tick all the boxes.

18:28They're going to be simple, healthy, delicious.

18:31For this recipe, I've got some kumara chips in the oven.

18:34And I've whipped up a quick orange and fennel salad.

18:38Easy peasy, but packed with flavour.

18:41Last thing to do, we just need to poke the schnitzel.

18:47Perfect.

18:48Oh, yum.

18:50Look how crunchy and crispy that is.

18:54Look at how crunchy and crispy that looks.

18:57Why do you have nuts?

18:58Yeah.

18:59Well, it's seeds.

19:00It's sunflower seeds.

19:02So it's good the whole day surrounded by sunflowers today.

19:05I need to come back and eat them.

19:07Yeah.

19:08Yummy.

19:11That is very nice.

19:12It's yummy, yeah.

19:13Yeah, I love the texture.

19:15That's delicious.

19:16Well, the sunflower harvest has been a bit of a flop.

19:20But the sunflower crusted chicken, sensational.

19:23Well done.

19:26Oh, look at all the birds.

19:27Look at all the birds.

19:29Awesome.

19:30The birds, right?

19:31Just to dig that knife in.

19:35Just to remind us.

19:39Can I have a spoon at least?

19:40Yeah, here you go.

19:41Yeah, I got a tiny spoon.

19:42The birds might be haunting Carlos,

19:45but I'm sure Nadia's dessert will put a smile on everyone's face.

19:49Oh, my God.

19:50It's so satisfying.

19:51It is, isn't it?

19:52No, just listen to it.

19:54Listening to it?

19:55Yeah.

19:56Oh, yeah.

19:57It cracks.

19:58I didn't even notice the squelch as you put your spoon in the mousse,

20:01but the boys seem to be really into it.

20:03You're right, it does.

20:04Yeah.

20:05Yeah, you can hear it.

20:06It's like ASMR.

20:07It's all about satisfying sounds.

20:10Do you like it?

20:11It tastes quite earthy, smoky.

20:13Yeah.

20:15Very smoky chocolate.

20:16Yeah.

20:17It's like smoky chocolate mousse, right?

20:19Wait, you smoked it?

20:20Sunflower oil.

20:21There's sunflower oil in this too.

20:22I was going to guess it.

20:23Oh.

20:24I was thinking it had whiskey.

20:26Actually, a bit of whiskey in it would be quite nice.

20:28Let's be honest.

20:29Yeah.

20:30The sunflower field has been a flop.

20:32Dinner has been awesome.

20:33But realistically, I'm only going to get 2,000 litres of oil off that field.

20:38I like it.

20:39It's a little bit of bite to it.

20:41Hmm.

20:42I don't really see us growing sunflowers again.

20:45Oh, that's not very nice.

20:47But how are we going to make another calendar next year?

20:50I don't know.

20:51We could just do a small paddock of sunflowers, yes.

21:00Next time.

21:01Wow.

21:02Stewart Island is one special place.

21:06An epic family adventure.

21:09Oh, you got one?

21:10It's a horse.

21:11Reel it in.

21:12On the water.

21:13Nice.

21:14Yay.

21:15Here we go.

21:16And beneath it.

21:18Plus, a Bain burger.

21:21Yum.

21:22Delicious.

21:23With a surprise twist.

21:25How much would you pay for that?

21:26A million dollars?

21:27Yeah!

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