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Nadia's Farm Kitchen Season 1 Episode 3
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00:00After six years of finding her feet on Royal Byrne Station,
00:07Nadia is diving back into the kitchen.
00:11The 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 caramely.
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.
00:49Kinross Vineyard.
00:50In the Gibston Valley, central Otago.
00:53This is the world's southernmost winemaking region.
00:59Really, this region is right on the edge of being able to grow grapes.
01:03Yeah, which makes it special.
01:06Being on the edge means that the vine has to work really hard for nutrients,
01:10either with drought or cold or altitude.
01:13They've got to become tough.
01:14Yeah, they become tough.
01:15That adds more character, makes it more interesting.
01:17Just like humans really.
01:18Just like humans.
01:19You've got it too easy, then you're boring.
01:23Nikki has invited Nadia to Kinross to participate in the annual grape harvest.
01:28Welcome to the picking tunnel.
01:30Hey guys.
01:31But if she had any romantic notions of leisurely picking, and a long lunch with wine, they're
01:39both about to be dashed.
01:41So we'll just go this little patch here.
01:43These guys will go around us, I'm sure.
01:55Wow.
01:56These guys are so fast.
01:57Yeah, we're getting left behind.
01:58But that's okay.
01:59Yeah.
02:00Let's step up the pace.
02:11Mmm.
02:12Right, we've been left behind.
02:25Yeah.
02:26Wah!
02:27Uh oh.
02:28When Nadia and Nikki finally get their bucket in the trailer.
02:32Alright, shall we tap this up?
02:34Yep.
02:35The man responsible for the grapes is waiting for them.
02:38I'm Gary.
02:39Yeah, hey Gary.
02:40Pleasure to meet you.
02:41I'm the viticulturist here at Kinross.
02:42Nice to meet you.
02:43Gary has been in Gibston how long?
02:4527?
02:4625 years.
02:4725 years.
02:48Yeah.
02:49And he's planted most of the vines in this beautiful place.
02:51Gosh.
02:52It's a great opportunity to learn how this vintage is shaping up.
02:56During flowering it was really cold.
02:57Yeah.
02:58We had a cold snap.
02:59And lots of places got wiped out.
03:01We end up with small little berries because the fruit doesn't stack properly.
03:04You don't get to develop.
03:05Yeah.
03:06But they're incredibly sweet.
03:07Yeah, they taste good.
03:08They taste real good.
03:09Yeah.
03:10And if you taste that one versus that one.
03:11I know.
03:12I was saying to him, he was like, oh the shriveled ones are so yummy.
03:14So that's about 30% sugar and that's about 22% sugar.
03:18So together.
03:19I like the shriveled ones.
03:20Yeah, so do I.
03:21So yum.
03:22It's a good idea.
03:23It's good and bad.
03:24Yeah.
03:25Bad for production.
03:26From quantity.
03:27From quantity point of view.
03:28But from quality.
03:29But it's all about quality.
03:30Yeah.
03:31Quality over quantity, surely.
03:32Yeah.
03:33You'll just have to put the price up.
03:35Yeah.
03:36I'm sure she'll do that.
03:38Nadia isn't just here for the fun of picking.
03:41She actually needs a few bunches of grapes to take home.
03:44So what are you going to make?
03:46I'm going to do like a Greek halloumi dish with pan fried grapes and herbs and some of our
03:54Roilburn honey.
03:55Delicious.
03:56Yeah, really yummy.
03:57And pork belly.
03:58Oh.
03:59Also with honey.
04:00Amazing.
04:01Yeah.
04:02Can't wait to try it.
04:03So it's going to be a feast of honey and grapes.
04:06Very central Otago.
04:08I love it.
04:09Exactly.
04:10But before she tackles the entree and the main, Nadia has something sweet to prepare
04:15in advance.
04:16I'm making a honey soaked almond cake.
04:20Greek style, kind of.
04:21It uses Greek yogurt in it, ground almonds, fresh orange, some cinnamon sticks.
04:27And then at the end I drizzle a hot honey syrup over the top, making it really moist and delicious.
04:34And that's why it's actually a great thing to do it a day or two in advance.
04:38The longer you kind of give it, the more moist and yummy it gets.
04:44I'll start with 150 grams of ground almonds.
04:49Half a cup of flour.
04:52One teaspoon of baking powder.
04:54Half a teaspoon of cinnamon.
04:57And a pinch of salt.
04:59Whisk so they're all nicely combined.
05:01Now I need one more bowl.
05:04Three eggs.
05:08Half a cup of sugar.
05:14Half a cup of olive oil.
05:18And half a cup of Greek yogurt.
05:24Now zest of one orange.
05:27And zest of a lemon.
05:32Last ingredient, vanilla.
05:36A teaspoon.
05:37And now we just whisk all these ingredients up.
05:43So this is nice and smooth.
05:50I'm going to make a little bit of a well.
05:53And pour all of this beautiful golden cake juice into the middle.
06:04Mmm.
06:05Yum.
06:06I love cakes that use oil in them.
06:09You don't have to do any creaming of butter and sugar.
06:12I guess that's why this is such a fast cake mixture.
06:17I've got my lined tin.
06:24You can really see the colour of the olive oil coming through.
06:34And now, just some sliced almonds on top.
06:42That goes into the oven for 45 minutes.
06:45Many Nadia can focus on the honey syrup.
06:48For the syrup, I just need the juice of the orange.
06:55Juice of the lemon.
06:58A couple of cinnamon sticks.
07:00And some honey.
07:02I'm using half a cup.
07:04I'm just going to guesstimate it.
07:08We just need to heat the honey syrup up until it almost gets to a simmer
07:14and the honey's all dissolved.
07:17And when the cake comes out...
07:19Here we go.
07:23..it's time to poke some holes.
07:25Stab, stab, stab.
07:27..and drizzle.
07:29Wow.
07:30This is a very fragrant cake.
07:35How easy was that?
07:38So this is going to have about more than 24 hours for all of that lovely syrup to soak right in.
07:45And I tell you, it just makes the cake so moist.
07:51And coming up...
07:54Here we go.
07:55And wiggle.
07:56Honey is harvested.
07:57That's almost like deep caramelly.
08:00Grapes meet halloumi.
08:02Honestly, this is one of my favourite ways to start a meal.
08:05And...
08:06The crispiest of crackling.
08:09Oh!
08:18Nadia has taken up fencing.
08:22Either that, or it's time to harvest some honey.
08:26How do we attach the zip?
08:28Is this like a two person job?
08:30For her attaching me to the...
08:33Nadia is joining Charlene Kauka and Blair Dale from wild central Otago honey.
08:41Checking the hives at Royal Burn.
08:44Oh, here's the workers.
08:45About time.
08:46Jeepers, you're hardcore.
08:48You're not wearing a suit or anything.
08:51But Nadia has heard some nasty rumours about the honey around town.
08:56Word on the street is that it hasn't been a very good season.
08:59Everyone's saying.
09:00Shall we have a look?
09:01Yep.
09:02So the smoke's to calm them down.
09:05Yep.
09:06Just pacifies the guard bees and lets them know that we're not here to hurt them.
09:11Sorry bee, move over.
09:13We don't want to chop you in half.
09:15I would be a terrible beekeeper.
09:17I would be like, okay, can you please move?
09:20There we go.
09:22And wiggle.
09:23Wiggle, wiggle, wiggle.
09:24Oh, it feels quite heavy.
09:25It feels like, ooh.
09:26Oh, well that's a pretty good frame.
09:29Oh no, look, there's a whole lot of them that are just stuck in the honey.
09:32No, it's yum.
09:33They're dying in the honey.
09:34Clean themselves up.
09:35They've drowned in the honey.
09:37Mm-hmm.
09:38Oh wow.
09:39What do you taste in that one?
09:40That's almost like deep caramelly to me.
09:42When we take that frame out, that one might be more clover type.
09:44Oh my goodness.
09:45Okay, so there's not much honey in that one.
09:46No.
09:47But you should see a difference in colour.
09:48A lot lighter.
09:49Oh yeah, look at that.
09:50Mm.
09:51Why is this one darker than that one?
09:52The bees have collected that earlier, that honey.
09:53Oh, so there would have been different things around.
09:55Different plants flowering at different times.
09:56Gotcha.
09:57As the summer's gone on, the past has come in and the bees have moved up.
09:58More plover.
09:59They've stored the white honey above the darker honey.
10:01Bees generally fill the frames one at a time.
10:02And when the box is close to full, a new box can be stacked on top.
10:04It's a lot lighter.
10:05It's a lot lighter.
10:06It's a lot lighter.
10:07It's a lot lighter.
10:08Yeah, look at that.
10:09Mm.
10:10Why is this one darker than that one?
10:11The bees have collected that earlier, that honey.
10:12So it's come off.
10:13Oh, so there would have been different things around.
10:14Different plants flowering at different times.
10:15Gotcha.
10:16As the summer's gone on, the past has come in and the bees have moved up.
10:19More plover.
10:20They've stored the white honey above the darker honey.
10:23Bees generally fill the frames one at a time.
10:26And when the box is close to full, a new box can be stacked on top.
10:30But not all frames are filled with honey.
10:33Each hive has a queen.
10:35And where she is, her brood or babies are.
10:38And this needs management.
10:41This is the queen excluder.
10:44So this keeps the queen in the bottom box.
10:47Your bees can come down and up, but she can't.
10:51So if she was able to climb up, then she could lay eggs in the honey boxes
10:56and then you can't touch them?
10:58No, it's high in protein.
11:00And then you want to export it and it comes back with high protein levels.
11:04Which is munched up bees.
11:05Yeah, which is munched up bees.
11:06And then people don't want it?
11:08No, they want honey.
11:09They don't want protein.
11:11Does it affect the flavour though?
11:13It doesn't smell very nice when you're putting it through.
11:17It's...yeah.
11:19Blair inspects the queen's home to see how much laying she's doing.
11:25So yeah, the queen's shutting down now for winter.
11:27She's reducing laying.
11:28She's going to go into hibernation.
11:30Yeah, she doesn't have a lot of brood.
11:32So in a nutshell, it's like the bottom box where the queen bee is, that's like the nursery.
11:38And then as you get further up, then you've got all the honey and that's their food storage.
11:42Yeah.
11:43Their pantry.
11:44Because they don't expect...they don't expect us to...
11:46Take it.
11:47...come and take it.
11:48They make it for their food.
11:49Well, that makes me feel a bit bad.
11:51I mean, we're not taking all of it, right?
11:54That's the same.
11:55We're going to leave plenty for them.
11:56There's 20 kilos in there, so that's plenty.
11:58Yeah.
11:59So now, in order to harvest the honey and not the bees...
12:08Charlene, Blair and Nadia blow the bees off the frames and start stacking the bee-free honey.
12:16Cool.
12:17These will be taken away to have the honey extracted.
12:20Wow, that's a cool machine.
12:25And a few days later, this honey is the ingredient that binds together a dinner at Prohibition House.
12:32I thought we should have dinner down here tonight because it's such an awesome spot.
12:37We love taking guests here.
12:39Every time I come down here, it feels like we're at a batch or something.
12:42It's just a lot more relaxing.
12:45For dinner tonight, I'm cooking crispy roast pork belly, yum yum, with crackling of course.
12:50Baby roast vegetables and a hot rosemary honey dressing.
12:53And for entree, some pan-fried halloumi and grapes drizzled with honey as well.
12:59Let's get onto the pork belly.
13:02So this has been out at room temperature for a couple of hours.
13:08So first we'll start off by scoring the skin.
13:11Now you don't want to go down too deep.
13:14Try and just stick to the layer of fat.
13:17And this will just help it crisp up.
13:18Okay, now we're going to do the criss-cross candy floss.
13:30This scoring part of the pork is probably the hardest part of the recipe.
13:34It just takes a little bit of time and a sharp knife.
13:38Good.
13:39Peace, Carlos.
13:41Now what we're going to do, another little tip for crispy crackling, is put your pork belly
13:48into a colander.
13:49Oops, this pork belly's quite big for the colander, but never mind.
13:53Here we go.
13:56And we're going to pour boiling hot water over the skin.
14:00The skin's going to go.
14:05There we go now.
14:07Set that aside for 10 minutes to dry out.
14:10Got lots of lovely vegetables to roast.
14:13Some kumara.
14:16Baby beetroot.
14:19Got some lovely carrots of all different colours here.
14:24I actually like having a bit of dirt on my vegetables.
14:28I don't know if you're the same.
14:30Do you like a bit of dirt on your vegetables?
14:32No?
14:33I don't know, I reckon it almost adds to the flavour.
14:36You know, once it's all cooked.
14:38It has a bit of earthiness to it.
14:41Thankfully, Nadia settles on a seasoning with a broader appeal.
14:45Olive oil, salt and pepper for these veggies.
14:49Now back onto the pork.
14:52Just salt.
14:55That's all it needs.
14:56Although, personally, I rub a bit of olive oil on mine.
15:03So the pork and vegetables are going to go in at the same time.
15:06The thing with these ninja air fry ovens is they roast like a beast.
15:12It's only going to take one to one and a half hours.
15:15Carlos' beast of a barbecue, Fanaria's next dish, requires a little more labour to get up to temperature.
15:24Now we're going to do the hot honey rosemary vinaigrette, which we're going to drizzle over all the vegetables and the pork at the end.
15:31That's just going to give it all an extra oomph lift.
15:34So, some honey.
15:36Three tablespoons.
15:41Three tablespoons of olive oil.
15:45Two tablespoons of white wine vinegar.
15:50One tablespoon of whole grain mustard.
15:53A pinch of chilli flakes.
15:55And finally, we need about two tablespoons of finely chopped rosemary.
16:04There we go.
16:06I'm going to take this out to the fire to heat up.
16:10And then get on to the entree.
16:21Dessert is prepped.
16:23The pork and vegetables are roasting.
16:27Wowzers.
16:29The dinner guests, Nicky and Jimmy, have arrived.
16:31Hey, how's it going? How are you?
16:33And the crown range has turned on a cracker of an evening.
16:39One thing remains for Nadia to prep.
16:43Pan-fried halloumi grapes with some herbs and honey drizzled over the top.
16:48Super easy dish.
16:49One of my favourite ways to start a meal.
16:52It's a good idea to pat your halloumi dry before it goes in the pan.
16:55Just so that when it hits the pan, it goes really nice and golden.
17:01A little bit of olive oil.
17:03Yeah, nice and hot.
17:05All right.
17:06In it goes.
17:09Palloumi is looking beautiful.
17:10Yeah.
17:11I'm going to chuck some rosemary in here.
17:15I'm just going to pick some thyme.
17:21Halloumi is looking beautiful.
17:24Yeah.
17:28I'm going to chuck some rosemary in here.
17:33I'm just going to pick some thyme.
17:45It's a beautiful thing, isn't it?
17:47Golden halloumi at golden hour.
17:51Where would you rather be?
17:52I'm just going to deglaze the pans with a little bit of this Kinross wine.
18:00Extra flavour.
18:02Now I'm going to chuck in some of these beautiful Kinross grapes.
18:05I'm just gently squishing them as I add them.
18:10I want the grapes to blister a little bit, so I'm just going to get the heat up.
18:22So those grapes, they're really soft and squishy.
18:27I'm going to add the halloumi back.
18:29And the last step, just drizzle a good tablespoon of honey all over the halloumi and grapes.
18:44And then you just serve it straight to the table.
18:46Honestly, this is one of my favourite ways to start a meal.
18:49I think this is such an awesome entree.
18:52Done.
18:54And while Nadia has been prepping the adults' entree, you may have noticed her working on the kids' meal.
18:59Do you boys want a hot dog now?
19:02Hot dog?
19:06Hot dog.
19:11You hungry?
19:13You hungry?
19:15Life's too short to make an elaborate dinner for kids.
19:18All they really want is a sausage and a piece of bread with some sauce.
19:22Plus, it's great for us because they just run away and...
19:26Leave us in peace.
19:27Give us a little bit of peace.
19:29How good is this? The kids aren't even annoying us.
19:31I know, it's good, eh?
19:33Shouldn't speak too soon.
19:35Yeah, I was going to say, jinx that.
19:37Oh, that pan-fried halloumi dish is always such a winner.
19:41The flavour in those grapes was incredible.
19:44I think Nikki was pretty happy to see the news and things outside of just wine.
19:48Yeah.
19:53Oh, yeah.
19:55That...
19:57looks...
19:58amazing.
20:00Oh, wow.
20:02That was one hour, twenty minutes.
20:05Oh, that's amazing.
20:07Yum.
20:11And these vegetables have cooked beautifully, too.
20:14To slice the pork up, here's a little tip.
20:17Flip it over.
20:19Because it's much easier to cut through the crackling.
20:23Oh, wow.
20:27From the many years I've been involved with my food bag, I know that pork belly is always a winner with our customers.
20:33And this pork belly recipe is bang on.
20:38The crunching says it all.
20:39You'd be able to cook this in the standard oven or charcoal barbecues and stuff, too.
20:43Oh, of course.
20:44Totally.
20:45But, I mean, I've got to give it to Ninja. It absolutely nailed it.
20:49Pork belly always feels like one of those ones that's too hard to do at home, but it's perfect.
20:54How long did you say?
20:56An hour, twenty minutes.
20:58Did you say an hour, twenty?
21:00You guys are looking at me like I'm lying, but I promise you it's the truth.
21:05And then for dessert, since I've got the Ninja Creamy, instead of serving the cake with just yoghurt, there we go.
21:13I just froze some yoghurt and honey the night before and chucked it in and voila, honey yoghurt sorbet.
21:20I loved the honey cake. It was sweet. It was delicious. It was sensational.
21:27The butt. I loved the whole experience just because the kids were fantastic and actually left us alone.
21:35Very nice. It's yummy, eh?
21:36Yeah, that's so good.
21:38I could have served beans on toast. As long as there'd be no kids, it would have been a 10 out of 10 meal, right?
21:43Next time. If you start to remove your pants there, mate.
21:52The sunflowers deliver the unexpected.
21:55You're invited to be part of it, of course.
21:57And a whole lot of crunch.
21:59Sunflower seeds go really crispy, so you get an extra crunchy crumb.
22:05That's delicious.
22:07And a mousse.
22:09It's all about satisfying sounds.
22:11With a unique twist.
22:13I like it. It's a little bit of bite to it.
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