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Nadia's Farm Kitchen Season 1 Episode 4
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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 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...
00:32Yum.
00:33Yum.
00:34Yum.
00:35And fun.
00:48At Royal Byrne,
00:50crops come...
00:53and go.
00:58Some flourish.
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 homegrown ingredients is always strong.
01:14Firstly, the sunflowers are just so beautiful.
01:17They 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.
01:38They even drop in height.
01:39You notice that?
01:40Sunflowers, Nadia.
01:41I'll be honest.
01:42It 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.
02:09Should we open it?
02:11Yeah.
02:12Let's have a smell.
02:15Oh, 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.
02:26They ate like pretty much all the flowers before they even grew.
02:30So we've got an absolute shit ton of weeds and we've pretty much got none of the cash crop that we actually wanted to grow,
02:36which is obviously sunflower for oil.
02:38What did grow the rest of the sparrows come and just clean 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.
02:45There'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 Southern Italian knows that there's sunflowers here.
02:57You know, we had kites, one of those big, you would have probably seen them in vineyards or in orchards,
03:02like a big boom gun that's attached to an LPG bottle and it sounds like a shotgun going off.
03:11I'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.
03:26But 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.
03:38Lasers.
03:39Freaking laser beams.
03:40And look at these things.
03:41They're chucking these random disco lights.
03:42Here you go.
03:43This is what it looks like.
03:44It's a very, very odd thing.
03:46But the birds, they hate it because it disturbs them.
03:50And they theoretically stay off the crop.
03:51So touch wood, it works.
03:52Has Carlos finally outsmarted the birds?
03:53Or has he just built them a more stylish lunch spot?
03:55The birds come through.
03:56They sit on top of the actual plant.
03:57Look at them.
03:58They're already into it.
03:59So they've already started to peck away at these seeds.
04:03That's the issue, is the bird will just sit there, put its beak over and punch.
04:06So, whoa, it's too early to tell whether the lasers are actually working, but clearly
04:26not in this plant.
04:28Yeah, hope for the best.
04:31From bird warfare in the fields to the front line of Nadia's kitchen.
04:36So 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.
04:56In 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.
05:07Just sprinkle that in.
05:09You 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.
05:19Good.
05:20So 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.
06:07Now this focaccia doesn't actually need much kneading.
06:18It's quite a wet dough and it should be really soft.
06:21So 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.
06:35In 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.
06:48Cover it again.
06:50Let it keep resting for another hour or so.
06:55Beautiful.
06:56Look at that.
06:57Look how much it's grown.
07:00Wow.
07:01Oil the tray so that it doesn't stick.
07:05I'm going to tip the dough out.
07:08And now this is the fun part.
07:10Poke your fingers in it.
07:12To 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 the third one.
07:23Which is great.
07:24That's how we want it.
07:25So cover it up again.
07:27And we're going to let it rise for another hour.
07:31And then it will be ready to bake.
07:35And we need a little bit more sunflower oil over the top.
07:38Some sunflower seeds.
07:42Maybe some extra rosemary.
07:43Some more sea salt.
07:53Ooh, yummy.
07:55We can take this for a picnic.
07:58Coming up, the sunflowers deliver the unexpected.
08:01If you start to remove your pants there, mate.
08:03And a whole lot of crunch.
08:05Perfect.
08:06Look how crunchy and crispy.
08:08And a secret ingredient.
08:10It's so good.
08:11It's so good.
08:12As Carlos worried.
08:13It tastes quite earthy.
08:14Smoky.
08:23With 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.
08:44Here'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.
09:08Because of the sparrows.
09:10It's become really popular at the shop.
09:12Like it's selling so well.
09:13Yeah, I've seen that.
09:14Well that's the only reason I'm growing it, right?
09:16Well actually Carlos, Nadia is another reason.
09:19So you know how last week I mentioned that I was trying to put together a fundraising calendar?
09:26So it turns out it is going ahead.
09:29It's going to be a nude in the sunflowers calendar.
09:34And you're invited to be part of it of course.
09:37Nobody 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 a few fans and sunflowers.
09:54Sorry Carlos, that would be a whole different show.
09:58And definitely not family viewing.
10:02We're going, if you start to remove your pants there mate.
10:05Wait, there you go.
10:07Yeah, cool.
10:08Good God.
10:10I spend months trying to keep piss out of my crops.
10:14And Nadia has just put a whole new level of wildlife into my field.
10:18Can you drop there?
10:19Yep.
10:20It's all very tasteful and it's for a very good cause.
10:24Facing that way, so you're not showing anybody anything.
10:29Our story here, it 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.
10:36Let's flex away.
10:37Did you watch at all?
10:38No, no.
10:39I was up the back behind the hay bale shed.
10:41I didn't want anyone to feel awkward.
10:44I wasn't privy to it first hand.
10:50Grab a sunflower and just hold it in front of you so you're protected, yeah?
10:53As summer fades, so do the sunflowers and the fields turn into a sea of death.
11:02When they're ready to harvest, the sunflowers go from this incredible glowing paddock 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.
11:30Bernie, the man of few words.
11:34He's one of those guys who can fix anything, build anything, drive anything.
11:38A true jack of all trades.
11:39Well, he's almost a specialist in the trade.
11:46And he's also pretty cut, especially for his age.
11:50Like, his biceps.
11:51How old is he?
11:52I'm sure you've seen his biceps at any time.
11:59The success of the harvest all comes down to today.
12:03Has Carlos finally beaten the birds?
12:10Well, the birds have definitely done a huge amount of damage to the sunflower crops.
12:14But there's some moments here where the crop is looking right.
12:17Well, that's, that's a right.
12:23So, fingers crossed, that's a success.
12:27Oh, that's Bernie.
12:31That makes me feel like it wasn't.
12:36If this crop ever prevents it, it'd actually be a good eater.
12:40With a flicker of hope on Carlos's face,
12:43Nadia's planning a well-earned dinner to celebrate.
12:48I 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.
12:56It gives it a real crunchy, crispy coating on the schnitzel.
12:59It'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.
13:09And 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
13:24before all of the chocolate is melted,
13:26because if you overheat it, it could go grainy.
13:30This is where we add the sunflower oil.
13:33And 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, about a teaspoon.
13:44If you want, coffee helps to bring out the flavour of chocolate a bit.
13:48So, you can add about half a teaspoon of instant coffee powder.
13:52Separate two eggs into two different bowls.
14:00Add two tablespoons of sugar to the egg yolks.
14:03And now we're going to whip that up until it's nice and light and pale and fluffy.
14:08So, we have to whip the egg yolks with the sugar so that it dissolves the sugar before going into the chocolate mixture.
14:14I think chocolate mousse is one of those intimidating dishes, but as long as you are gentle with the mixture,
14:23and you don't overheat the chocolate, and you don't have the chocolate too cold either,
14:27when you're trying to incorporate it with the other ingredients, then you can't really go wrong.
14:31Right. Now we've got to whip up the egg whites.
14:38And now we can fold our egg whites into the chocolate.
14:42And you want to do this about a third of the egg whites in 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.
15:25It's really just to chill the mousse down so it's nice and cold.
15:35The sunflower harvest kicked off better than expected.
15:39But as Carlos and Bernie head up the hill, it's all going downhill.
15:43She's a bit rough. She's a bit ready. She's a bit rough ready.
15:50Down there is better.
15:52Yeah.
15:54Hard 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 did we do differently at first season?
16:08We actually grew a half decent crop, but we'd never be able to repeat it.
16:13It's almost like the birds know to look for sunflowers up here.
16:17And that's what we'd do to say.
16:18Now we tried our best. We tried something new this year, something novel.
16:24We had a couple of lasers running and I thought that was going to work.
16:29It looked like it was.
16:31I just don't think the lasers had quite enough horsepower.
16:34I would say we've lost 70%, maybe 80%.
16:43I don't think we would have broken even with this crop.
16:46Yeah.
16:48Bugger.
16:50Still, 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.
17:02So chicken breasts.
17:04All you've got to do is cut all the way as even as possible.
17:09There we go.
17:10And then you've got two chicken schnitzels.
17:14All right. Now, Arlo, you could crack the egg.
17:17Ready?
17:19Yep.
17:21Good boy. Yes. And now?
17:23Open it up. Yep. Open, open.
17:25Good boy.
17:29Paki paki.
17:31All right, so while Arlo is mixing the egg up, we've got to grind up these sunflower seeds with a bit of panko crumb.
17:44Whoa! Feel the power.
17:47Arlo, look.
17:51This ninja detect is so powerful.
17:53So you only need to pulse it a few times because you still want lots of texture in the crumb.
17:59Perfect. Look at that.
18:01Okay, what we need to do to crumb the schnitzel, flour first.
18:05So the flour helps the egg stick to the chicken, and 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, so you get an extra crispy crumb.
18:22There you go.
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 kuma chips in the oven, and I've whipped up a quick orange and fennel salad.
18:37Easy peasy, but packed with flavour.
18:41Last thing to do, we just need to cook the schnitzel.
18:46Perfect.
18:48Oh, yum.
18:49Look how crunchy and crispy that is.
18:53Look how crunchy and crispy that looks.
18:57Why do you have nuts?
18:58Yeah, well, it's seeds.
18:59It's sunflower seeds.
19:02So I was getting the whole day surrounded by sunflowers today, only to come back and eat them.
19:06Yeah.
19:08Yummy.
19:10Yeah, it's very nice.
19:11It's yummy, yeah.
19:12Yeah, I love the texture.
19:14That is delicious.
19:16Well, the sunflower harvest has been a bit of a flop, but the sunflower crusted chicken, sensational.
19:23Well done.
19:26Oh, look at all the birds.
19:27Look at all the birds.
19:29Awesome.
19:30More birds, right?
19:31Just to dig that knife in.
19:33Just to remind us.
19:37Here you go, Anna.
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, but I'm sure Nadia's dessert will put a smile on everyone's face.
19:48Oh, my God.
19:49Here you go, Anna.
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, but 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.
20:09Do you like it?
20:10It tastes quite earthy, smoky.
20:13Yeah.
20:14Very smoky chocolate.
20:16Yeah.
20:17It tastes like smoky chocolate mousse, right?
20:19Wait, you smoked it?
20:20Sunflower oil.
20:21There's sunflower oil in this too.
20:23Oh.
20:24I was thinking it had whiskey.
20:25Actually, a bit of whiskey in it would be quite nice.
20:29Let's be honest.
20:30Yeah.
20:31The sunflower field has been a flop.
20:33Dinner has been awesome.
20:34But realistically, I'm only going to get 2,000 litres of oil off that field.
20:39I like it.
20:40It's got a little bit of bite to it.
20:41Hmm.
20:42I don't really see us growing sunflowers again.
20:46Oh, 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.
20:59Next 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.
21:19Plus 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.
21:28Yeah.
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