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BRITCOM III
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00:00Food. It's always been a part of Nadia's life.
00:07But in recent years...
00:11The fence is broken!
00:15She and her husband Carlos have been a bit distracted.
00:19Whoa, that's a heavy crop.
00:22Running Royal Burn Station.
00:24We always expect snow, but this is a whole other level.
00:28They've been more focused on growing food.
00:32That's yummy. That's good.
00:34Processing it.
00:36This looks so cool.
00:38And brewing it.
00:40There you go.
00:42But after six years of finding their feet on the farm,
00:46Nadia is keen to dive back into the kitchen.
00:49Look at the colour. Wow.
00:52To create a whole new collection of classics.
00:56That looks amazing.
00:59Using produce from Royal Burn.
01:02That's almost like deep caramel-y.
01:04Nearby farms.
01:06What is the secret? Why do they taste so good?
01:09And all over the deep south.
01:12We can make parallel burgers.
01:15That looks like a good size.
01:17It's going to be a feast of...
01:19Yum.
01:20Yum.
01:21Oh.
01:22Yum.
01:23Yum.
01:24Yum.
01:25And fun.
01:26It's a perfect day on Royal Burn Station.
01:47The sunflowers are out.
01:49Look at the size of this bastard.
01:52The sheep are looking well-fed.
01:55And boys are playing with sticks.
01:58Bang.
02:00Where else would you rather be?
02:03I don't.
02:04Nadia.
02:05But Nadia is nowhere to be seen.
02:07Gosh, these trees are laden.
02:11Yeah, these are absolutely chocko, these ones.
02:14Because she's down the road in Cromwell, searching for fresh seasonal produce.
02:19What's the name of this variety?
02:21These are Rome Star.
02:23Rome Star?
02:24Yep.
02:25I love all their different names.
02:26Yeah.
02:27Today, she is focused on peaches.
02:30And picking with local orchardist, Matt Banks.
02:33These are quite an old variety.
02:35Oh.
02:36I'm going to try one.
02:38And you should get juice dripping down your chin.
02:40Mmm.
02:41So juicy.
02:42We leave everything on the tree for a wee bit longer.
02:44Until they're perfect.
02:45Until they're perfect, which takes a bit of risk.
02:47Yeah.
02:48Why are there no birds here?
02:50The birds don't really worry us.
02:53Really?
02:54No.
02:55After years of trying to scare the birds off Royal Burns' sunflowers.
03:00Yeah, you bastards!
03:02It's hard for Nadia to comprehend the birds not doing damage to the crop.
03:07They'll only touch the cherries.
03:09That's why we've got the nets here.
03:11Ah.
03:14Moorpark and Mulberry features a variety of old-fashioned fruits spread across 10 hectares.
03:21Plum bum.
03:23Some trees have been here nearly a century.
03:26But Matt is relatively new to the orchard.
03:30What career were you in before?
03:32I was a builder and then I was a real estate agent prior to that.
03:36Ah, okay.
03:37Yeah.
03:38Yeah.
03:39Yeah.
03:40Yeah.
03:41Yeah.
03:42Yeah.
03:43Yeah.
03:44It's been a real short, sharp linen curve.
03:45As with all farming, right?
03:47How's this season been?
03:48All in all, pretty good.
03:50We got quite a bit of damage with the late frost.
03:53Mm-hmm.
03:54In November, yeah, we had that huge frost.
03:56Yeah.
03:57It was a real pain.
03:58The apricots.
03:59A lot of the fruit was formed.
04:00They'd just thin them.
04:01And without warning, we literally got the frost the next day.
04:05Oh.
04:06And probably lost about 80%.
04:08Oh, no.
04:09Yeah.
04:10You also had a really wet spring.
04:12No, good for you.
04:13Great for us.
04:14Good for you.
04:15Yeah, great for you.
04:16We love that.
04:17So our crops are doing really well.
04:18Yeah, great for you.
04:21I think the one thing that all farmers understand is that you win some, you lose some.
04:25And it's kind of just nice to sometimes share that.
04:28It's like any workplace.
04:29You're going to find solutions by chatting to other colleagues.
04:31And it's good to just have people to chat to about what's going on.
04:36But Nadia is not just here to talk over the trials and tribulations of growing produce.
04:42The peaches they're picking will take centre stage in an upcoming feast.
04:46I'm going, dare I say it, maybe a little bit OTT with the peaches.
04:50I'm going to use them in not just sweet dishes, but all the savoury dishes as well.
04:55One of the things I'm making is a fresh peach gelato.
05:00And I want a bit of advice from Matt as to which peach to use in it.
05:04We've got some really nice ripe ruby reds.
05:07And they are quite an intense peach.
05:10What about the coconut ice?
05:11I love the sound of that one.
05:12Yeah, you give coconut ice a go.
05:14They would make a good gelato.
05:15Yeah.
05:16Yeah.
05:17Are you going to make that yourself?
05:18Yeah.
05:19I've got a really cool ninja ice cream maker.
05:23Oh, yeah.
05:24So it makes it really easy.
05:25Oh, that's a big one.
05:27Whew.
05:29Okay, I'm going to bite into this coconut ice peach.
05:34Mmm.
05:36Mmm.
05:37Sweet.
05:38Yeah.
05:39That's definitely the pick for the gelato.
05:40While Nadia's just picked the perfect peach.
05:44A few days later, Carlos is hoping to pluck peas in their prime.
05:50One of several arable crops on the harvest horizon.
05:54Yeah.
05:55I'll be honest, that's utterly terrible.
06:07Fortunately, a rock hard bit of pea is actually the desired outcome.
06:11We want these to be hard so we can run them through the combine harvester.
06:16Evidently, these all make their way to Fiji and they're deep fried.
06:20They must be used in some of their curries and bits and pieces.
06:22I'm not an expert, but I know how to grow them.
06:26So these are ripening off.
06:28A little bit of green behind me.
06:29That needs to go.
06:30They need to brown off.
06:31So I'd say a week.
06:32That's a perfect time to harvest them.
06:36From a production perspective, these are fantastic.
06:38They're putting a lot of nitrogen into the ground.
06:40And that's really good for the soil.
06:42It's really good for the next crop.
06:45Nitrogen comes in the form of nodules formed on the pea plant roots.
06:50An essential element for plant growth.
06:53Carlos can harvest the peas, but leave the roots and nodules behind,
06:57essentially restocking the soil for the next crop.
07:02It's time for Nadia to start on her peach feast.
07:07She's beginning with the peach and creme fraiche gelato.
07:13So these are the coconut ice peaches.
07:15But I thought just for a bit of colour,
07:17we might add some of the flame crest ones in as well.
07:20When you're making ice cream or gelato,
07:23you want to start off with really intense flavours
07:26because once you add the other ingredients,
07:28of course that flavour is going to be diluted.
07:31So a bit of royal burnt honey.
07:34I would say about three tablespoons.
07:36And a quarter of a cup of water.
07:39And a quarter of a cup of Riesling wine.
07:41And that's just for flavour,
07:43but also provides a little bit of moisture for the peaches to roast in.
07:46These will take about 35 to 40 minutes to roast.
07:50Ooh, they smell good.
07:53Mm-mm.
07:54Yum.
07:55They're softer.
07:56They've kind of gone a bit wrinkly.
07:57You know, they're caramelised.
07:59Mm.
08:00Tastes so good.
08:01Like, so good.
08:02Okay, while they're cooling down,
08:03for the base of the gelato,
08:04we need three quarters of a cup of cream.
08:05A quarter of a cup of sugar.
08:06A teaspoon of vanilla.
08:07And a pinch of salt.
08:08We bring that all to a simmer until the sugar has dissolved.
08:11And then add three quarters of a cup of cream.
08:13And then add three quarters of a cup of cream.
08:14And then add three quarters of a cup of cream.
08:16Okay, while they're cooling down,
08:17for the base of the gelato,
08:18we need three quarters of a cup of cream.
08:20A quarter of a cup of sugar.
08:22A teaspoon of vanilla.
08:23And a pinch of salt.
08:26We bring that all to a simmer until the sugar has dissolved.
08:31And then add three quarters of a cup of creme fraiche
08:36which is going to add like a bit of a tartness.
08:40Whisk it in until it's nice and smooth.
08:46So I just add the chopped up peaches into this.
08:49If you can't be bothered pulling the skins off, don't worry about it.
08:52It's all going to get chopped up and it will still blend into the ice cream anyway.
09:00This is what I pour the mixture into and then I freeze it in this tub.
09:06Then it goes back in here and then the ninja creamy takes over.
09:10The paddle's going to go down and churn the ice cream for me.
09:13So it does all the work, which is awesome.
09:16You've got to be careful not to overfill it.
09:19On goes the lid, into the freezer.
09:24Perfect.
09:27And coming up, the peach feast ramps up.
09:32That is a sexy dish.
09:34With both savoury and sweet.
09:40We've used a lot of peaches so far, but we've still got more.
09:58So we're going to do a peach salad.
10:00Peaches, burrata, which is kind of like mozzarella, but with a creamy centre inside.
10:06And tomatoes and basil match made in heaven.
10:09Super simple dish.
10:10Let's get into it.
10:12Chop some cherry tomatoes up.
10:14But just who is going to be dining out on these peaches, Nadia?
10:18So I've got Matt and Lana from Moorpark and Mulberry Orchard coming around for dinner tonight.
10:23I'm going to try and impress them with a variety of different peach dishes using their peaches.
10:28We're going to do lamb flatbreads on the barbecue with a spiced peach chutney.
10:32And for dessert, peach streusel with peach and creme fraiche gelato.
10:36So, yeah, there's a lot of peaches, and hopefully they're not too peached out yet.
10:43That's a lot of peaches to serve a peach grower.
10:48So tomatoes are in the bowl.
10:50For the dressing, a little bit of honey.
10:53Drizzle that over the tomatoes.
10:56Some sherry vinegar, but you could just use balsamic.
11:00A pinch of salt and, of course, some extra virgin olive oil.
11:04And we'll let those tomatoes marinate in all those yummy flavours.
11:11So while the tomatoes are marinating, I'm going to cut some peaches in half and caramelise them in the pan.
11:19I'm going to mix some honey and olive oil.
11:22And then brush it over the peaches before they go in the pan.
11:25When fruit is caramelised, you know, like a good chutney, it just always goes so well with cheese, right?
11:37I'm going to put them back.
11:49Yum.
11:52Now you just slice them.
11:55Oh, they're much juicier.
12:00This is going to be such a good salad.
12:02And it's literally taken me about five minutes to put together.
12:17Basil over the top.
12:18And last of all, all that beautiful dressing that the tomatoes are marinating in.
12:27Drizzle that all over the top.
12:30That is a sexy dish.
12:35Speaking of sexy dishes.
12:37For a farmer, there's nothing sexier than a combine harvester in action.
12:49Bernie's in fine form in the driver's seat.
12:54The wheat is looking particularly good this year, too.
12:59Look at those big, plump, juicy pieces of wheat.
13:03It's been a really good crop this season.
13:08And I put most of it down to the fact that this followed peas.
13:11So there's all that lovely free nitrogen left in the soil from last season's crop.
13:17Wheat is one of those mainstay crops for the farm.
13:20It's really important for us to grow it.
13:21We need it for chicken feed.
13:23And it's a really lovely, reliable crop to grow.
13:25So there's really not too much to know about it other than just get the right weather.
13:31And far out, we've had the right weather.
13:34It's a scorcher today.
13:38While the wheat is harvested, Nadia prepares a peach streusel.
13:43Streusel's kind of like a crumble.
13:45It's a German word.
13:47And I believe it translates as scatters or sprinkles.
13:51So often they'll make like a streusel topping to sprinkle on top of cakes.
13:54But I'm just going to make the topping and put it on top of peaches and bake it in the oven.
13:59First thing I'm going to do is crisscross the bottom of the peaches.
14:03Chuck them into a pot of boiling water for about two minutes.
14:09And then plunge them into a bowl of iced water.
14:15The skins should rub off really easily now.
14:18Into the bowl, we add three tablespoons of sugar.
14:31One tablespoon of corn flour or custard powder.
14:37Half a teaspoon of cinnamon.
14:39A teaspoon of vanilla.
14:41And just a little squeeze of lemon, which kind of brightens the flavor.
14:46Toss it all together.
14:52Grease your baking dish.
14:55Tip the peaches in.
14:59Perfect.
15:05The wheat is coming in at nine tonnes a hectare.
15:10Making a total harvest of 400 tonnes.
15:13But royal burn wheat isn't always just used for chicken feed.
15:19Now for the streusel topping.
15:22We've got some of our very own royal burn wheat flour that we harvested and milled last year.
15:27Let's get into it.
15:29Half a cup of flour.
15:31Half a cup of ground almonds.
15:32A third of a cup of brown sugar.
15:35Cinnamon.
15:37And now I'll chop the pecan nuts.
15:40Pecans and peaches match made in heaven.
15:45Squish the butter with all the other ingredients between your fingertips until it's nice and crumbly.
15:51Sprinkle it all over the top.
15:55This is what gives it the streusel name when you do the scatter.
15:58Into the oven it goes.
16:00180 degrees for 35 to 40 minutes.
16:07With the peach streusel in the oven, Nadia just has the lamb and flatbreads to go.
16:13I've cooked with a lot of peaches today.
16:31I reckon at least 20.
16:33But now I'm on to the main event.
16:36Flatbreads with lamb, tzatziki and a spiced peach chutney, which I made earlier.
16:41It was really easy.
16:42All I did was roughly chop up some peaches, finely dice up some red onion, chucked it in a pot with some ginger, brown sugar, a couple of bay leaves, a couple of cloves, apple cider vinegar, and just boiled it down until it was nice and sticky and jammy.
16:59So these flatbreads are super easy to make.
17:02So three cuts of flour, 450 grams of natural yogurt, three teaspoons of baking powder, and of course some salt.
17:12Mix those ingredients.
17:15Tip this out on the bench.
17:18So I'll just knead it for a few minutes.
17:22If you feel like it's a bit too sticky, add a little bit of flour.
17:28Pat it like a baby's bottom.
17:29So I'll just put that back in the bowl.
17:35Just a bit of resting time is going to allow that gluten in the flour to relax a bit so we can roll them out more easily.
17:43With the wheat now all harvested, Nadia calls in Carlos to give her a hand.
17:48So we're going to do some lamb on the ninja wood fire barbecue.
17:57It gets a nice little bit of smoke into it.
17:59It's really good.
18:00Nice test.
18:01Yeah.
18:01You're going to be in charge of the flatbreads.
18:03You can do these in the pizza oven.
18:05We've got spiced peach chutney to go with.
18:06We've got a tzatziki, peach salad, a peach streusel, we've got peach gelato.
18:12So there's a theme going on?
18:14Yeah.
18:15Hopefully they're not over peaches.
18:17You know, they're from a peach orchard.
18:19It's their peaches, I presume.
18:20Yeah.
18:21But what if they're really sick of eating their peaches?
18:23Well, I'll need a second drink of beer.
18:27True.
18:27You'll be right.
18:32I'm just rolling these into balls to make them a bit neater.
18:37Lovely.
18:38Roll these out, adding a little bit of flour as you need it.
18:43So we're going to cook these outside in the pizza oven, but if you were cooking inside,
18:48you could just put these straight into a dry, hot skillet.
18:51Nadi is using a butterflied leg of royal burned lamb for inside the flatbreads.
18:58So I'm just keeping this very simple.
19:00I'm just going to marinate it in some rosemary, a little bit of lemon zest, a pinch of salt,
19:08and of course some extra virgin olive oil.
19:13Really, the longer you marinate this for, the better.
19:18Right, we're ready to cook.
19:21So, lamb on, grill.
19:28Wood fire flavour, we want it on high.
19:32And for about 15 minutes.
19:36Carlos starts cooking the first of the flatbreads.
19:44The smoker is loaded.
19:47And the lamb goes on.
19:51Just as the dinner guests arrive.
19:55G'day.
19:57Thanks for having us.
19:57Oh, no, thank you for coming around.
19:59Yeah.
19:59Yeah, nice to meet you.
19:59Yeah.
20:00G'day, mate.
20:00G'day, how are you?
20:01Yeah, long time no see.
20:03I suddenly had a thought.
20:04I was like, you're probably sick of eating peaches.
20:06It's the end of the season.
20:08You've probably had more peaches than you could imagine.
20:10Try, see how we go.
20:11Wow.
20:16Man, that lamb was delicious.
20:20I mean, you can't go wrong with a simple rosemary and lemon marinade.
20:24Like, that's the bee's knees when it comes to lamb.
20:26Cook it any which way, it's going to be delicious.
20:28Look at that.
20:32You want them to think you're a professional.
20:34Really good.
20:36I haven't even finished cooking yet.
20:38Flatbreads, I reckon that was probably one of the stars of the whole dish.
20:43Whoever cooked them was just on fire.
20:44What made the flatbreads was bringing it all together.
20:49Oh, and they were talking.
20:51That peach chutney is amazing.
20:53Oh my God, it goes good with everything.
20:54Like, bang on my food bag.
20:57Great recipe.
20:58Oh, wow.
20:59That is a bang salad.
21:02It's a stunning combo.
21:04That peach salad, though, that was really surprising.
21:07I love that.
21:10Beautiful.
21:12Grilled peaches with burrata.
21:13Like, amazing combination.
21:16That is ridiculously good.
21:19Finally, with the peach custard frozen, Nadia can transform it into gelato.
21:27Served with a piping hot peach streusel.
21:31It's amazing.
21:33This is a top dessert.
21:36It's probably the best dessert I've ever had.
21:38It's when you start with amazing produce.
21:40The peach and pecan streusel dessert are amazing.
21:46But I have to say, at this point, I was thinking, have I gone a bit too far with the peaches?
21:53So, was it too much peaches?
21:56No.
21:58No.
21:59No?
21:59No.
22:00I could go more peaches.
22:01Yeah, how many would you eat in a day?
22:03More than that.
22:04Wow.
22:05Okay, you've built up your tolerance.
22:06Yeah.
22:07I start getting shakes, because I haven't had fruit.
22:10Actually.
22:10Yeah.
22:11I go like this.
22:12Then I need some fruit.
22:15No way.
22:15Yeah.
22:16Have you tested your blood sugars?
22:20Next time.
22:21My kids love coming here.
22:23Transforming southern strawberries.
22:25They're just so sweet and always so juicy.
22:28And raw milk.
22:30Into a rich ricotta.
22:32It's so creamy.
22:34No-bake cheesecake.
22:36Syrah.
22:37Plus pizzas with a flavour punch.
22:41If only you could smell this right now.
22:43If Mother Nature doesn't crash the party.
22:46It wasn't going to rain, and now it's raining.
22:48It's going to rain.
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