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Nadia's Farm Kitchen (2025) Season 1 Episode 7
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#Nadia'sFarmKitchen
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FunTranscript
00:00After six years of finding her feet on Royal Byrne Station, Nadia is diving back into the kitchen.
00:10The 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 caramel-y.
00:24And all over the deep south.
00:26What is the secret? Why do they taste so good?
00:29It's going to be a feast of...
00:32Yum.
00:33Yum.
00:34Yum.
00:35And fun.
00:50Five years after Nadia and Carlos took over Royal Byrne, Nadia's sister Jasmine and her family joined them in the Queenstown Lakes region.
00:58Buying a property with its own mini orchard, complete with pears.
01:04Are these pears really good for cooking?
01:06Yeah.
01:07Are they good pears?
01:08Yep.
01:09Berries.
01:10Yum.
01:11Perfect raspberries here.
01:12And a lot of apples.
01:15You guys must have apples coming out of your ears.
01:18Yep.
01:21Are you enjoying it down here?
01:22It's beautiful.
01:23It's stunning.
01:24You just can't get over the view every time you're driving and you just look up and see the mountains.
01:30A long journey for us now is like 10, 15 minutes.
01:34Like wow, this is like really far away.
01:36Both Jasmine and I have like this natural love for food and a good knack for cooking which we get from our dad.
01:44Not from mum.
01:45Sorry mum.
01:47Mmm.
01:48Can I try and do that more?
01:49Yeah.
01:50Any surprises about moving down here?
01:54I don't know.
01:56Not.
01:57Or it's what you expected?
01:59I mean the first few months were pretty hard because obviously we've only ever lived in Auckland.
02:06So all of our friends and family and everything, well apart from you.
02:09Yeah.
02:10Don't be good about me.
02:11But we've definitely started to like find our people and yeah, it's been pretty good.
02:18If you get the sense Jasmine is holding something back about her move down here, you're right.
02:25There's one thing that's been bugging her.
02:28There's no like yum cha or anything.
02:33I'm so glad you guys have moved down.
02:35Yeah well it's cool to see all the boys hanging out together.
02:37The cousins.
02:38Five boys.
02:39As crazy as the get togethers are.
02:43And how tired I am at the end of it.
02:48You've only got two.
02:49No.
02:50You've got three.
02:51Yeah but when they're all together though.
02:54Nadia wants to embrace some crazy cousin time this afternoon.
02:59After school we could take the kids down to the river, to the waterhole.
03:02Oh cool.
03:03Yeah.
03:04But that will require a snack made with all these apples.
03:07So I'm going to make some apple, cinnamon and walnut scrolls using a brioche dough.
03:14Brioche is a type of bread but it's richer and sweeter.
03:19I warn you now, this recipe is dangerously good.
03:24So we need 500 grams of self raising flour.
03:29Four tablespoons of sugar.
03:31A tablespoon of instant yeast.
03:33A teaspoon of salt.
03:35Mix these dry ingredients up and then we'll mix up the wet ingredients.
03:41Three eggs.
03:43And then 125 mils of warm milk.
03:47Which I will whisk into the eggs.
03:50Stir this up until it's a shaggy dough.
03:53We're going to add very soft butter.
03:58We're going to add it in stages.
04:00Now I'm going to start incorporating the butter into the warm dough.
04:05The dough is a little bit wet and sticky at the moment.
04:08Don't feel like you're going to go add a whole lot more flour.
04:10You don't want to be doing that.
04:12I'm going to add another third of the butter.
04:14When you add it bit by bit, it makes it easier to incorporate all throughout the dough.
04:20Last bit of butter.
04:23Stretch, fold, turn.
04:25And after 10 minutes of stretch, fold and turning, the dough is...
04:30Nice and smooth and it becomes less sticky.
04:33So it's ready to rise.
04:36Leave the dough to rest for about an hour.
04:39Somewhere nice and warm.
04:40Now I'm making the filling.
04:46So peel a couple of apples.
04:49I reckon the best apples for this filling is going to be something that's quite tart, like a Granny Smith.
04:56So I'm finely dicing these apples.
04:59Cut some thin slices.
05:01Stack them on top of each other.
05:03Slice across and then across the other way.
05:07Tasty apple.
05:10Look at all these walnuts.
05:14You might think this is quite laborious, but I can go pretty fast.
05:18I'm going to get about half a cup.
05:21Finely chop them.
05:23Cool, so that's the apple and walnuts.
05:27The brown sugar cinnamon paste.
05:2975 grams of butter.
05:30Make sure it's nice and soft.
05:32100 grams of brown sugar.
05:34And cinnamon.
05:35Two teaspoons.
05:36Mash it together until it comes together as a paste.
05:40This would be so delicious.
05:42As a spread for toast.
05:44Yum.
05:46Try a little bit.
05:49Oh, imagine the spread on a piece of walnut cake.
05:53On a croissant.
05:55I think I'm on to something.
05:59Beautiful, beautiful dough.
06:02So the dough is nicely risen.
06:05It's about double in size.
06:08So nice.
06:11So soft.
06:15So you want like a roughly rectangular oblong shape.
06:19You can square the edges off if you like.
06:23Perfect.
06:25And now I can put the filling in.
06:30Now I'm going to spread it out.
06:32All over the brioche.
06:34And then we just sprinkle on the diced apple and walnuts.
06:37Nice and evenly.
06:42Perfect.
06:44Now we're going to roll it up.
06:46Little tip.
06:48Okay.
06:49The ruler gets it going and then we can start rolling it.
06:53You want to roll this up quite tightly.
06:56You don't want it loose otherwise all the filling will drop out.
06:59Here we go.
07:01Perfect.
07:02We've got our roll.
07:03So cut in the middle.
07:04Nice clean cut.
07:06Another cut in this middle.
07:14So you can kind of reshape them so that they get a nice round shape.
07:17Lightly squash them down a little bit.
07:19Here we go.
07:21Eight hefty treats.
07:24And now we're going to do another rise.
07:26Back to a warm place for another 30 minutes.
07:29For the sticky caramel glaze we need 30 grams of butter.
07:33Half a cup of brown sugar and a quarter of a cup of cream.
07:39A pinch of sea salt.
07:42It just sums away for about three minutes.
07:44And it's going to make the perfect sticky caramel glaze for the scrolls.
07:51So these have risen nicely.
07:53Now they're even heftier than they were before.
07:56They're ready to bake.
07:57180 degrees for about 25 to 30 minutes.
08:00This caramel is nicely thickened.
08:04Oh, yum.
08:08Woo!
08:09Oh my goodness!
08:11These look so good!
08:12Mm, mm, mm.
08:22I cannot help but try a little bit before the picnic.
08:27Oh!
08:29Break a little bit off.
08:31There's a taste tester.
08:32Oh my goodness!
08:33Look at that though.
08:35Oh, look who's here.
08:37Look at these.
08:38Fresh out of the oven.
08:39Here, try this.
08:44Wow, those scrolls.
08:46Like, next level good.
08:48Dangerous.
08:50Down at the water hole with the kids in those.
08:51Like, I could just imagine the kids just going ape on all the sugar.
08:57I'm pleased he got them out of the house because that's, um, that would have been carnage.
09:02Maybe your half one.
09:03Yeah, for Lenny.
09:04For Lenny.
09:08Mmm.
09:10Mmm.
09:11What do you reckon, Bodes?
09:12Good.
09:13Very sweet though.
09:14You're going to have to brush your teeth very, very, very well tonight.
09:19We're just so lucky.
09:20Living down here, there are so many amazing spots to go on a picnic.
09:24It would have been absolutely picture-perfect paradise if it wasn't for the kids being kids.
09:29Oh, Ziggs, don't get your shoes in it.
09:34Ziggy.
09:36Ziggy, shoes out, please.
09:39Oh.
09:41Coming up.
09:43Whoa.
09:44An iconic location to cook in.
09:46I'm actually really enjoying the buzz of being back in a commercial kitchen.
09:49And the apples get a second recipe run.
09:52This will be a very fresh, crunchy slaw.
10:00Do you want to climb up?
10:03Yep.
10:04Okay.
10:05Are you going to be a farmer?
10:06Farmer.
10:07Are you going to be a farmer?
10:08Nadia and Arlo.
10:12So you need to learn how to do this.
10:15You're going to learn young.
10:16Are off to the sheep yard to watch some lamb drafting.
10:20How many are you drafting?
10:21500 today.
10:22And if you don't know what that means, well, you're about to find out.
10:26Tess is drafting today, which means that she is categorising the sheep.
10:32If they're over 43 kilos, they go into the group that's going to be killed in the abattoir.
10:38If the lamb is 43 kilos or over, well, that's a fatty.
10:44The crush will automatically go on and keep them still so that then Tess can crutch them.
10:48Which means just shaving their bum area to get them cleaner, ready for the kill.
10:54But if they're below that weight, then it lets them straight through.
10:59And they live another day.
11:01Yeah.
11:02Baa Baa.
11:05Arlo just loves watching the sheep.
11:07It's his favourite thing in the world.
11:10After preschool, he'll run up to the gates up there and he'll climb the fence and just look over and just watch the sheep.
11:17Oh!
11:19Royal Burn lamb is in high demand, which is a ringing endorsement for any farmer.
11:24But what makes Nadia and Carlos really happy is to see it celebrated on local menus.
11:31And one spot is particularly special for them.
11:35One of our favourite places in the whole country to go to eat, have a drink or just simply hang out is the Kadrona Hotel.
11:43It is an absolute icon.
11:45Such an honour to have our lamb on their menu.
11:47We're also really good friends with the owners, Kate and Alexis. They're a lot of fun.
11:52Such a gentleman, leaving the lady to carry the big, heavy box in.
11:58I know, I could have carried the box, I'm sorry. I'm sorry.
12:02Today, Nadia is bringing her own ideas to the table.
12:06This is what I'm thinking for a dish for spring.
12:09Vietnamese lamb bun cha.
12:11Yum.
12:12So it's like Asian lamb meatballs, fresh slaw with apple.
12:14And then I think you're going to like this part.
12:17Peanut chilli crack.
12:19Oh, that sounds good.
12:20So should I start getting onto it?
12:22Absolutely, yep. We'll help you get into it. Get sorted in our kitchen and go for it.
12:25And then you can taste test.
12:27Oh, that'll be great.
12:29The first thing I'll get onto is the Asian meatballs.
12:32So I'm going to make a paste and that's going to really flavour up the meatballs.
12:37To make it really easy on myself, I'm literally just going to whack everything inside the Ninja Detect and whizz it all up.
12:42So I'll just roughly chop the shallots.
12:45Ginger.
12:47Four cloves of garlic.
12:49Some fish sauce.
12:51A good tablespoon, I reckon.
12:53And a little bit of soy sauce for this.
12:56And then two teaspoons of brown sugar.
12:59I haven't worked in a commercial kitchen for over ten years.
13:04Straight after MasterChef, I worked in a restaurant kitchen for six months.
13:07Loved it. I enjoyed it.
13:09But it wasn't my thing because you've got the menu and you have to do the same thing every night.
13:14Whereas I like experimenting, chucking in a bit of this, trying a bit of this.
13:18And you get in trouble if you do that in a restaurant.
13:20So that's going to be our paste in ten seconds, I reckon.
13:30That is so much easier than having to finely dice up your shallots and ginger and garlic.
13:36It's like, that's pungent, eh?
13:38It's going to add a lot of flavour.
13:40Here's the landmints.
13:42Nice.
13:43So to mix everything up, I reckon just use your hands.
13:47Perfect.
13:48And then we just roll these into meatballs.
13:55They're decent sized meatballs, and I just want to slightly flatten them.
13:59Now for the peanut chilli crack, so-called because the peanuts are just cracked, and it's also very addictive.
14:12100 grams of peanuts.
14:14So the key with this is just pulsing them until they're cracked.
14:20Whoa.
14:21That's enough.
14:26I'm just going to lightly toast these peanuts.
14:30Finely slicing the garlic, ginger, and then just sizzle that off.
14:35Chilli flakes, two tablespoons.
14:37Ground sugar, two teaspoons, and two tablespoons of soy sauce.
14:44And then I'll chuck the peanuts in.
14:48Let's give it a stir.
14:52Yep.
14:54Tastes real good.
14:55It's got some heat to it.
14:57So the noodles need five to ten minutes soaking in boiling water.
15:03Right, so the nook cham next, which is the dressing for the slaw.
15:08So I need one finely chopped chilli.
15:11Seeds in all, I reckon.
15:13We need four tablespoons of sweet chilli sauce.
15:15Four limes.
15:17Four spoons of fish sauce.
15:19Two tablespoons of water.
15:22We're going to do the slaw now.
15:24Cut the carrot into matchsticks.
15:28Apples cut into matchsticks as well.
15:32Mung bean sprouts are going in, so this will be a very fresh, crunchy slaw.
15:36This thing goes on.
15:39Yup.
15:41And I'm just going to chop up some mint and chuck it on top as well.
15:45With the bun cha component all complete...
15:48Meatballs, the miscelli noodles, and the crack.
15:52All that remains...
15:54What are we doing?
15:56...is for Head Chef Ange to show Nadia her next level dessert.
16:01Wow.
16:02What are we doing?
16:03A kefir lime panna cotta.
16:04Yum.
16:05So this is our cream and milk.
16:06Four times cream.
16:07Oh yeah.
16:08To one part milk.
16:09Okay.
16:10Same amount of sugar as the milk.
16:11Just want to dissolve that sugar.
16:13So it's just a little bit of a cream.
16:16I'm going to lay it in and I'm going to lay it out.
16:17Sorry to let me know.
16:19You're going to lay it in here.
16:20I'm going to lay it out.
16:21I'm going to lay it out.
16:22I'm going to lay it out.
16:23I'm going to lay it out.
16:24And I'm going to lay it out.
16:25What are we doing? A kaffir lime panna cotta. Yum. So this is our cream and milk. Four times
16:31cream to one part milk. Okay. Same amount of sugar as the milk. Just want to dissolve that sugar.
16:41And there's the lime leaves in there the night before to get some flavour in there and then
16:45cook them all together. Making the lime leaf panna cotta is super simple and easy. But then
16:51Ange takes it to a chef level and pulls out the sesame twirl. Ooh. Which is kind of just
16:57like a fancy biscuit. Got a bit of liquid glucose in it, orange juice, and then a little bit
17:02of butter. So you're combining wet and dry ingredients together. Poppy seed, sesame, and
17:08orange. Then we add all the seeds and icing sugar and flour. And then spreading it out
17:13really, really nice and thin on a silicon baking mat. Bake that now in the oven. Nice and
17:18crispy. Yeah, give it about 10 minutes. Cool. Panna cotta is definitely something you want
17:24to watch, eh? So it doesn't over boil. It runs away on you real quick. Gelatine's in there.
17:30I'll just whisk it in. It's always really important that you soak the gelatin leaves in cold water.
17:35Sometimes people try and add it straight in. Get it really nice and slimy and then add it
17:40in. We're going to put it through our sieves. And I always put it over an ice bath. Ah, that's
17:46a good tip. And then that reduces your risk of our splitting. Yeah. Ah. Which is one of the
17:52casualties of a panna cotta. I've never done that before. It's a good tip. Here's something
17:57we prepared earlier. Nice. So you literally just pour that into the moulds. Yes, and into
18:02the fridge. I've seen plenty of tuiles before, but the next thing that Ange did was a first.
18:09So we've stolen some cups from the restaurant. What are we doing? Fill these up halfway. She loaded
18:17the sponge mixture into a cream dispenser. I've never seen anything like that before.
18:23Wow. I'm going to try this at home. Boom. And then our sponge. Got to kind of do this last
18:32minute. Yep. It's not going to hang around. Yum. When it came to plating the dessert, Ange had all
18:38these other really interesting and delicious components to it. So she had some marinated
18:43fresh pineapple pieces. It's infused with lime and vanilla. And there's a little white rum in here.
18:49Yum. Then some finger lime, which is delicious. Got these amazing little bursts of citrus. This is
18:55not essential, but I had them in the fridge. Someone could just at home could use lime zest. Yeah.
18:59Some freeze-dried pineapple. Put that around the plate. Yum. And then finally, the crispy sesame
19:06tuile. Adds an element of crunch to our dish. Mmm. Oh, yum. We managed to finish up just before
19:13the lunch service started, so it was good timing, because that place gets really busy. I can
19:18see the flames coming out of Cade's ears. I think it's time to get out of the kitchen.
19:21When I'm at home, I would just chuck this all on the table. Everyone helps themselves, but
19:32obviously you guys need to plate it up. I think we'll go for three meatballs. Yeah. Meatballs,
19:38crispy shallots, and the crack. Go for some colour on top. Wow, that looks so good. Looks super
19:47fresh. Great spring dish. Fresh and vibrant. I think if staff were walking around delivering at
19:51tables, people would see that and go, I want one of those. Mmm. Mmm, it's great. Mmm. Oh, that's
20:02sensational. And the lamb goes really well. It does. So good, yeah. I can see this is going to be a
20:08stayer on the menu. I'm just going to try a little bit of this. Would that keep prepped? Mm-hmm. Yeah. Yeah?
20:16Mm-hmm. Keeping it in a jar in the fridge. If you're at home, it goes on everything.
20:21Your scrambled eggs. I've had the lamb boon char before, and it is, like, spectacular. And
20:31you can get that through. My food bag's doing a version of it. Mm-hmm. Sensational. But how
20:36was this dessert? Try this. Mmm. Mmm. I think it's delicious. People will love that. The lime leaf has really come through.
20:48Lime, yeah. Oh, you can definitely taste it. The dessert was stunning. Some of my favourite flavours.
20:53It wasn't quite chef-y, but you could definitely make a more home-friendly version.
20:59You like it? Mm-hmm. You think it works well? Yeah. I think so. So I've totally thrown this
21:05on you guys. Bust into your kitchen. Asked Aj to come up with the dessert to match. But I reckon
21:11we've done it. No, it's great. I think it's all come together really well. I think you've gone
21:15back to your roots in the kitchen. Yeah. Yeah. We've got a lunch service about to happen if you wanted to jump in. Jump on.
21:21Jump in. Jump on.
21:25Next time. Who's gonna win?
21:30Nadia goes all in for a festive feast finale. Smells so good. Mm. Looks good too. Wowie.
21:37A dozen tasty dishes will duke it out. But which will triumph as the tastiest?
21:44Basically, Bernie will be in charge of, what, tens of thousands of people eat for Christmas this year.
21:50Put your hand up if you liked the Pavlova.
21:53You've got the end of the day of your covid that feels enough if you wanted to
21:58linger?'s okay?
22:02See you next time...
22:04Go.
22:05Go.
22:10Go.
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