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00:00:00Well, it might be hot outside, but we've got the coolest ideas, projects, recipes, and inspiration for you right here
00:00:07on the Better Homes and Gardens Summer Series.
00:00:09Behind the scenes, we're working really hard to bring you another whole year's worth of stories.
00:00:14But until then, to tide you over, enjoy these recent classics.
00:00:19Tonight, there's so much to see in tropical North Queensland, and Charlie and I are taking the plunge.
00:00:28Clarissa's dish might be a bit of a workout, but the reward is some spectacular muscles.
00:00:34I'm salivating.
00:00:36Are you looking for a place to enjoy the summer sun?
00:00:39The answer, my friend, is blowing in the wind.
00:00:43This one is going to be somewhere where you really want to hang out.
00:00:47Who doesn't love receiving flowers?
00:00:49So why not make that feeling last a lifetime?
00:00:52This makes a really lovely gift idea.
00:00:56This dish is guaranteed to bring people together, for a short while at least.
00:01:02I make it all the time. That's why my family hate it.
00:01:04Plus, in the centre of this city sits a beautiful garden with its own sleeping giant.
00:01:11Did you know the gardens actually has a volcano hidden in plain sight?
00:01:16And border collies are sheep herders at heart.
00:01:20So what happens when they can't find any sheep?
00:01:23So she has been a sheep substitute, by the way, of cars.
00:01:32I love entertaining my friends and family at home.
00:01:36And one of my favourite dishes to make is Asian-style mussels with broti.
00:01:42Actually, I've stolen this recipe from my husband, but it's definitely a keeper.
00:01:51So I have two kilos of cleaned mussels, which I'm just going to rinse really quickly.
00:02:00If you find anything that's been cracked or opened, just discard it.
00:02:12I feel there's a bit of misconception about how much mussels cost.
00:02:17They're actually really reasonable.
00:02:20They're about $10 a kilo.
00:02:23So two kilos of mussels here can feed four to six people.
00:02:28Now that I've rinsed the mussel once, I'm going to start heating up my pot.
00:02:34And then on to my aromatics.
00:02:38And once the pot heats up, I'm going to add some oil to it.
00:02:44The first thing you want to do is add your hard aromatics, which is your lemongrass.
00:02:54I've got some ginger.
00:02:59Next, I'm going to add two French echelots.
00:03:03Let's slice thinly again.
00:03:09Now this is starting to smell really amazing.
00:03:13While that's just frying off, I'm going to start chopping my coriander.
00:03:18We're going to use the roots of the coriander.
00:03:22The roots of the coriander has so much flavor in it, and it's so intensely perfumed.
00:03:30And I'm going to use the stems, and I'm going to leave the leaves for garnish.
00:03:42Coriander only needs a few seconds in here.
00:03:48And next comes the tinned tomato.
00:03:52The aromatics really builds the base of this sauce.
00:04:00Just going to add about half a cup of water.
00:04:08And bring that to boil.
00:04:15Garlic next.
00:04:17And then, my favorite, chilis.
00:04:21Again, you can adjust your chili.
00:04:24If you didn't want to put chili in, that's okay too.
00:04:32I'll let this simmer for about two or three minutes, or until all the aromats have wilted.
00:04:42Okay.
00:04:43I think we are ready to pop the mussels in.
00:04:47We just need a tiny bit of salt.
00:04:50Maybe just a teaspoon.
00:04:53And a pinch of sugar, just to balance.
00:05:01Okay.
00:05:03We're going to pop in the mussels.
00:05:11I just love how that sounds.
00:05:14And, last but not least, your coconut milk.
00:05:21This is going to give you that liquid again,
00:05:26to get your mussels steaming inside the pot.
00:05:32Make sure you've stirred it well,
00:05:35and it's all mixed through.
00:05:41And then,
00:05:43it becomes effortless after this.
00:05:46You just close that
00:05:47for about three minutes.
00:05:53You want to just give it a quick shake like this.
00:05:58Just to get it moving.
00:06:01You need a bit of mussels for the mussels in this one.
00:06:07You can have a peek and see whether your mussels are all popping open.
00:06:15Turn off your flame,
00:06:17and leave it covered for another 60 seconds,
00:06:20because it will still keep cooking,
00:06:22and then it's ready to be served.
00:06:31I love to serve my mussels with some roti,
00:06:36because it's the best way to soak up all those beautiful juices.
00:07:01Garnish your mussels with some coriander.
00:07:06Oh my gosh, it smells so good.
00:07:12I'm salivating.
00:07:16Let's soak that roti with all that beautiful juice.
00:07:28Let's try the mussels.
00:07:29I have a trick for you.
00:07:31If you don't have a fork,
00:07:34use
00:07:36a mussel shell.
00:07:39Pick it with the mussel shell.
00:07:44Perfection.
00:07:54Welcome to East Trinity Reserve.
00:07:56Wow, it's going.
00:07:56We just recently installed these, Joes.
00:07:58They're sliding gates,
00:07:59just to stop the crocodiles from climbing up onto the pontoon.
00:08:02Get out of here.
00:08:04How good does this look?
00:08:05There's only one thing left to do,
00:08:07and that's to go hang this in place.
00:08:27Topical North Queensland is one of Australia's top travel destinations,
00:08:31and with unspoilt rainforests, pristine beaches and the Great Barrier Reef to explore,
00:08:36it is easy to see why.
00:08:38Now, Tali and I have landed in Cairns,
00:08:39and we have so many fabulous adventures to share with you.
00:08:42I just need to get him down from the bungee tower I left him on up there.
00:08:46I don't really want to.
00:08:49What are you doing?
00:08:50Come on out.
00:08:57Oh, no.
00:09:06Oh, my God.
00:09:09Hey, how are you here?
00:09:12What?
00:09:13I'm confused.
00:09:13I paid the producer 50 bucks because I didn't want to do it.
00:09:16So that's Dan?
00:09:17That's Dan, yeah.
00:09:18Genius.
00:09:19I love your work.
00:09:19You better pay your bill because I'm due to get to Cairns Marina.
00:09:22I hope he likes that, boss.
00:09:33This has got to be us.
00:09:35G'day.
00:09:35Welcome aboard.
00:09:38Hi, I'm Joe.
00:09:39G'day, g'day.
00:09:40Dale Wunderby.
00:09:41Dale, absolute pleasure to meet you.
00:09:42It's so great to have you here upon our vessel here,
00:09:46the Munning Alpoy Authentic Indigenous Tours.
00:09:48They say destinations, everything.
00:09:50Yep.
00:09:50Here we are in Cairns from the CBD,
00:09:54and we'll go over to our country over here,
00:09:55Munning Alpoy Udingi.
00:09:57Gorgeous.
00:09:58What identifies us as a people is the location
00:10:01and identifying that connection to country.
00:10:04Well, Dale, I'll tell you,
00:10:05I am ready to watch, walk and learn.
00:10:07I'm going to be like a massive sponge.
00:10:08Probably swim too, just in case, being in a boat.
00:10:12I'm not that good at swimming anymore.
00:10:15Let's get it started.
00:10:16Great, let's do it.
00:10:22So tell me about this country.
00:10:23So very unique, mangroves here and CBD or cans
00:10:29not even 500 metres from each other.
00:10:32So it's quite unique.
00:10:33It's got so many important aspects to it.
00:10:35Not only food, but making our implements,
00:10:38making our tools, digging sticks,
00:10:40instrument sticks, vibra sticks, spearheads.
00:10:43The black mangrove is a real tough, strong timber.
00:10:51Welcome to East Trinity Reserve.
00:10:52This is where we park the boat on our pontoon.
00:10:54We just recently installed these, Joes,
00:10:56the sliding gates,
00:10:57just to stop the crocodiles from climbing up onto the pontoon.
00:11:01Get out of here.
00:11:02Don't tell me that.
00:11:07Dale, this is beautiful.
00:11:09I know, this is our stingray, our Yulu.
00:11:11We saw the mountain on the outside,
00:11:12on the water's edge coming in,
00:11:14and here it is here again.
00:11:16Very significant.
00:11:17Let's us know that we have a connection to our country,
00:11:20both spiritual and physical.
00:11:28G'day, Joanne.
00:11:28Hi.
00:11:29Please meet Jo.
00:11:30Hi.
00:11:30Hey.
00:11:31Nice to meet you.
00:11:32Jo's our head tour guide here,
00:11:33and she'll take you along the journey from here.
00:11:36Brilliant.
00:11:37What an office you've got.
00:11:38Awesome.
00:11:39Absolutely gorgeous.
00:11:40Catch you on the other side.
00:11:42So what's this?
00:11:43So this is our makra.
00:11:44So this is what we use to paint our men and women for dancing purposes.
00:11:49It's found on country.
00:11:51But today I'll be welcoming you female to female.
00:11:53Yep.
00:11:54Take your hat off.
00:11:54Yes, I'll take your hat off.
00:11:55Oh, hat head.
00:12:03Am I allowed to put the hat back on?
00:12:04Sure can.
00:12:05Beautiful.
00:12:06Awesome.
00:12:09Before we set out on a trail walk to learn more about traditional plants,
00:12:13Uncle Vic performs a smoking ceremony, welcoming visitors to country.
00:12:25So here, this is our gunya.
00:12:27So this is what we would use for our shelter.
00:12:30Now, this is just a small, scaled-down version.
00:12:33Yep.
00:12:34Usually it sits out here and houses about 10 people.
00:12:37Oh, wow.
00:12:37So clever.
00:12:38And everything's biodegradable.
00:12:40Yeah.
00:12:40So you can actually leave it and walk away.
00:12:41Exactly right.
00:12:42And you know it's going to go back to work.
00:12:43Yeah.
00:12:44This is beautiful country.
00:12:47So this plant here is our mayiakul.
00:12:49Yeah.
00:12:50We have a few uses for that.
00:12:52So with the leaves, we would use that for our weaving, so making our big nets and baskets.
00:12:58The plant that we get off it, it's shaped like a pineapple, and the men would consume that
00:13:04for their energy source, so for the hunting, gathering, and fighting wars.
00:13:08Now, you could have two of those pods.
00:13:10If you have three, it's going to stop your heart, so it's really high in caffeine.
00:13:14Caffeine.
00:13:15Original Red Bull.
00:13:17Nature's Red Bull.
00:13:17Yes, exactly right.
00:13:24Okay, Jo, so this is our dead dog tree.
00:13:26It has no bark.
00:13:34So the plants that we're going to see now are our jimmy jimmy, so our mountain yam.
00:13:40Yeah.
00:13:41It tastes close to taro.
00:13:44And then we have our narembrae, so that's an indicator tree that there's a water source
00:13:49close by.
00:13:50Yeah, okay.
00:13:51So this lovely tree here, this is our red box molloy.
00:13:54So that's what most of our implements would have been made out of.
00:13:57Now, you can see that they've got beautiful boomerang-shaped branches already.
00:14:01So they would look for that first and foremost, and that would dictate what they're going to
00:14:05make.
00:14:05Yep.
00:14:11This is our mayu bottle.
00:14:14Mm-hmm.
00:14:14So this is what we would actually use to make our damper.
00:14:17Oh, really?
00:14:18Yes.
00:14:19But in order to make our flower, it's quite a process.
00:14:22You are so good at these tours, because when you first look around, you just think it's
00:14:26pretty wild bush, but then the way that you just sort of weave in the storytelling and point
00:14:30things out, you just look at it in a completely different way.
00:14:33Yeah, it's amazing what we've got here on Country.
00:14:35I am in control.
00:14:39I am in control.
00:14:43So this here is our soapy, soapy leaf.
00:14:45Now, you can imagine after hunting and gathering, at the end of the day, you want to feel nice
00:14:51and fresh.
00:14:51So we collect our soapy, soapy leaf.
00:14:53Right.
00:14:54And when we're in Running Creek, so what we do is collect it, grab it, crush it up, rub,
00:15:01rub, rub.
00:15:02How do you say?
00:15:03And then you've got nice soap there.
00:15:04Wow, how cool is that?
00:15:06So we've had a great walk.
00:15:08Yep.
00:15:09Pointed out everything that's edible and medicinal and taught me so much today.
00:15:13And then one last plant.
00:15:14That's a soapy, soapy leaf.
00:15:16We even have a wash down.
00:15:17I love it.
00:15:20I'll tell you what, all I need now is a cup of tea and I can just sit back and
00:15:25watch the
00:15:25time pass by.
00:15:27There she goes.
00:15:29Border colonies are bred.
00:15:30Border colonies are bred to round up sheep.
00:15:32What do you do when there's no sheep around anywhere?
00:15:36This month's issue of Better Homes and Gardens magazine is all about celebrating colour.
00:15:41Whether your garden's overflowing with tomatoes or you're getting great value on them because
00:15:46they're in season at the shops, check out these recipes to make the most of this summer
00:15:50stunner.
00:15:51Then cool down with the best icy poles and ice creams using fresh, seasonal fruit and
00:15:56flavours the whole family will love.
00:15:59Grab your issue of Better Homes and Gardens magazine right now and get your bonus cookbook
00:16:03of 36 easy recipes so that you can master no-sweat summer cooking.
00:16:15How beautiful is it out on this back deck and with the weather warming up, the sun is shining.
00:16:20The only thing that could add to this area is somewhere where you could sit back and relax.
00:16:25Well, I've got a bench seat build that isn't your usual four-legged affair.
00:16:29This one is going to be somewhere where you really want to hang out.
00:16:33Stick with me and you'll see what I mean.
00:16:38And it all starts with this hardwood panel.
00:16:41The best part about it is it's got this live edge, it just gives it that rustic look.
00:16:46Now, what I want to do is actually continue this edge all the way around, but before I
00:16:50do that, I need to utilise these square cuts and take some measurements.
00:17:10I've just marked the overall size and then I've come in 90mm from each end and I've marked
00:17:15out where I'm going to drill some 16mm holes.
00:17:17Now, I'm finished with these square edges, we can now create the live edges that I was
00:17:21talking about.
00:17:22Now, if we look at this one, they're sweeping curves.
00:17:24So we want to try and replicate that on these other sides.
00:17:27So I'll trace it out and then use a jigsaw to cut it.
00:17:44And with the jigsaw, you just want to make sure that you adjust the base plate on a little
00:17:48bit of an angle.
00:17:49It's about 15 degrees and that will match this existing edge that we're trying to copy.
00:18:06With the live edge created, I'm now going to go over it with the sander and smooth everything
00:18:10out.
00:18:19Remember the holes I spoke about earlier?
00:18:21Well, now I'm ready to drill them.
00:18:23But why do we need them?
00:18:24Well, that is because this bench seat is not going to have any legs.
00:18:28What?
00:18:28Well, what we're going to do is actually hold it up by rope.
00:18:31So it's actually going to be a swinging bench seat.
00:18:34How cool is that?
00:18:35To make that happen, I'm going to drill these 16mm holes and thread the rope through.
00:18:52Because our bench seat is going outside, I'm coating it with some decking stain.
00:18:55The colour is driftwood.
00:18:57And the tip here is to make sure that you coat it top, bottom and all the way around the
00:19:01edges.
00:19:01That way you know it's sealed and it won't be affected by the weather.
00:19:05Oh, I love it when you're sure, when you're sure, when you're sure that you got my back.
00:19:09If they ever try to roll, try to roll, try to roll and you're near my back.
00:19:12How you hitting with the clothes and the hair and the hips and the hair like that.
00:19:16Got me all up in the zone, in the zone, in the zone, in the zone.
00:19:18With everything dry, I'm just adding this galvanized steel to the underside of our seat.
00:19:23Why am I doing that?
00:19:24Because I want it to be heavier.
00:19:25No, that's not true.
00:19:26I want to try and prevent this hardwood panel from twisting and cupping.
00:19:30To hold this in place, I'm just using these 50mm hex head screws.
00:19:46Remember the rope from earlier?
00:19:47Well, now I've cut them to size and all I did was put some tape around one end and that's
00:19:52just going to make it easier to put through the hole.
00:19:55So now I'm going to tie a knot on one end, I'll thread through one hole, I'll get a shackle,
00:20:00I'll go through that and then come back through the second hole and use a clip to hold it in
00:20:05place.
00:20:06And I'm going to do that on all four corners.
00:20:29And to give this seat extra strength and to make sure this rope never slips, I've just
00:20:34looped it around and I'm adding in a second clip.
00:21:05How good does this look?
00:21:07Look, there's only one thing left to do and that's to go hang this in place.
00:21:32How good does that look?
00:21:34Beautiful.
00:21:42I'm happy with how this seat is hanging so now I can thread through the other two ropes
00:21:46on both ends, get it to the correct tension and just simply screw it off.
00:22:03Oh, and how gorgeous is this?
00:22:05It holds my own weight too, so we're in luck.
00:22:07But what a perfect spot to sit back and relax.
00:22:10I mean, this is just a different take on a hammock really and the best part is you can
00:22:14have more than one person here.
00:22:16But I'll tell you what, all I need now is a cup of tea and I can just sit back
00:22:20and watch
00:22:20the time pass by.
00:22:21Oh, oh, oh, oh, oh, oh, oh, oh, oh, oh.
00:22:27Coming up.
00:22:28Everyone loves a game of chase.
00:22:31The trouble is with some dogs, the chase becomes an obsession.
00:22:35It can't be stopped.
00:22:37Colin's cooking up the ultimate mood booster.
00:22:40Every time I make pea and ham soup, I always smile when I put it in the bowl.
00:22:46That's how good this soup is.
00:22:47And you can work up quite an appetite exploring a rainforest.
00:22:51But thankfully, we're in the right place.
00:22:54As you can imagine, the produce from this part of the world is also something to write
00:22:58home about.
00:23:12Most dogs that I know love to come to an open area like this where they can run around,
00:23:17they can smell, they can interact with other dogs, and they can use that one thing which
00:23:22is called chase.
00:23:23It's in most dogs.
00:23:24The trouble is with some dogs, the chase becomes an obsession.
00:23:28It can't be stopped.
00:23:29And that's my problem tonight.
00:23:31I want you to meet Joe and Josie and their little dog called Tazzy.
00:23:35And we'll try and sort the problem out.
00:23:41Good morning, you two.
00:23:42Hi, Dr. Harry.
00:23:42Lovely to see you both.
00:23:43Nice to see you.
00:23:44Good morning, Dr. Harry.
00:23:45Good morning, mate.
00:23:46So this is little Tazzy.
00:23:47Yeah, sure is.
00:23:48How old is she?
00:23:49So Tazzy's about 18 months old.
00:23:5118 months.
00:23:52So we've had her for six months.
00:23:54Right.
00:23:54She was a rehomed dog.
00:23:57Now tell me about the history.
00:23:59What happened to her before you got her?
00:24:01Well, I found her on a gum tree.
00:24:03Uh-huh.
00:24:04And...
00:24:04You mean the...
00:24:04Not literally the upper gum tree.
00:24:05No, no, no, no.
00:24:06The social media gum tree.
00:24:08Right from the word yard, right?
00:24:09Yeah.
00:24:09And we went to meet her and they had her living in a one bedroom apartment in Surrey Hills.
00:24:16Wow.
00:24:17So we took her home and she started to run and she had the pads of her feet were bleeding
00:24:22because she'd barely been outside.
00:24:25And, uh, because she was just out of a unit, she didn't really seem to be like a full energy
00:24:30sort of type dog.
00:24:32But, um, yeah, she sort of picked that up straight away.
00:24:36I look at her now.
00:24:37Well, she's quite a relaxed dog.
00:24:40She's a laid back sort of dog.
00:24:41But, uh...
00:24:42Different dog when you get her at home.
00:24:44She just gets obsessed with, uh, the sounds of cars, of colours and, uh, she doesn't listen to you anymore.
00:24:50It's just the car.
00:25:02I can see the damage that's occurred here.
00:25:04So there's obviously a pathway here and more pathways there.
00:25:07The damage to the lawn's pretty horrific.
00:25:09How does she behave here?
00:25:10What happens?
00:25:11Oh, just from side to side, beating cars to each side of the fence.
00:25:15So she can go backwards and forwards this way or that way?
00:25:17That's right.
00:25:18Either way.
00:25:18She'll spend most of her time here, though, just watching.
00:25:27I forget she watches the indicator to see what's going on.
00:25:29I think so.
00:25:31Yeah.
00:25:34Why do you think she does this?
00:25:36I mean, you brought her home from having been confined to a small unit.
00:25:41Suddenly here she is exposed to a large backyard, a large house, freedom to do whatever she wants, really.
00:25:47And what started the car thing?
00:25:51Any idea?
00:25:52Just nothing at all.
00:25:54It's just natural.
00:25:55Instantaneously?
00:25:56I mean, you got here.
00:25:57Yeah, it was almost like within a couple of days.
00:25:59Really?
00:26:01Yeah, she just sort of picked up on the cars and...
00:26:03She started doing it a little bit and then more and more and more.
00:26:07And it's...
00:26:09I don't know.
00:26:10I mean, is it from boredom?
00:26:12I don't know.
00:26:13I mean, we don't play with her 24-7, but she just enjoys it.
00:26:17She enjoys it.
00:26:18Okay.
00:26:18So, do you really want to stop the behaviour?
00:26:21Maybe just slow it down because just the speed that she's running around the house and on
00:26:27the tiles, she's going to hurt herself, I think.
00:26:31You're going to rub your cruciate figment.
00:26:32Yeah, you could.
00:26:33Nice.
00:26:33She gets wet and then slides on the tile and...
00:26:36She'll tear an ACL.
00:26:37Oh yeah, it can happen.
00:26:40Joe, what I want you to do is to walk over towards the front fence and stop about a foot
00:26:45away from it.
00:26:46Yep.
00:26:47Okay?
00:26:47And try and have her facing out looking at the street so she'll see cars going past.
00:26:52And I want you to, while she's sitting there and behaving magnificently, I want you to
00:26:58tell her in a high-pitched voice every 20 or 30 seconds that she's good.
00:27:02Okay?
00:27:03Now, the moment she reacts to a car and wants to go, I want you to give the leader a
00:27:07tug
00:27:07and growl of a no.
00:27:14Pazzy?
00:27:15No.
00:27:16That wasn't much of a growl.
00:27:18I'm too soft.
00:27:19It takes practice, Joe, but it's the way you've got to go.
00:27:30Good.
00:27:32Good.
00:27:32She has to know when she's good.
00:27:35Good.
00:27:36Yeah.
00:27:36Good.
00:27:37Good.
00:27:38In theory, that is the way we would try to deprogram the dog.
00:27:43Okay?
00:27:43You constantly have to tell her that she's good.
00:27:45Good.
00:27:45Good.
00:27:46And the moment she goes to break, you have to tell her no.
00:27:49No.
00:27:50No.
00:27:50In a growly voice.
00:27:51Okay?
00:27:52No!
00:27:53Good girl.
00:27:54Good girl.
00:27:55Good girl.
00:27:56Good girl.
00:27:57And that's what I mean by a growly voice.
00:28:00Me.
00:28:00Big growly voice.
00:28:00My growly voice.
00:28:02Yes.
00:28:02You two have to do the same thing.
00:28:04You've got to learn to growl like a bear.
00:28:07I reckon you'll be able to do that.
00:28:08That's probably true.
00:28:09We know she's a border collie.
00:28:11Yep.
00:28:12Border collies belong to that great group of working dogs
00:28:15which want to go and round something up.
00:28:18And I looked for sheep here and I couldn't find him.
00:28:20No, no sheep.
00:28:21Basically, that's what she needs, some sheep.
00:28:23Okay?
00:28:23Yeah.
00:28:23So, to fix the problem, we need to find some sheep,
00:28:26and I know where to find them.
00:28:28Oh.
00:28:28So, instead of bringing the sheep to her,
00:28:30we're going to take her to the sheep.
00:28:31Perfect.
00:28:33Yep.
00:28:33And we're going to give her the opportunity
00:28:35to do what she's been bred to do.
00:28:37Good to see.
00:28:38With some sheep.
00:28:39Stick around, because we're going to leave here
00:28:41and we're going to go to the country.
00:28:43And we're going to see what this dog can do
00:28:45with some sheep.
00:28:46That's coming up a little later.
00:28:57Beans aren't usually considered the most beautiful
00:28:59or glamorous of plants in the garden.
00:29:02But with a little bit of planning, they can look spectacular.
00:29:05Have a look at this wall of beans.
00:29:08It's just fabulous.
00:29:09Now, this is a variety called White Lady,
00:29:11and it's a runner bean,
00:29:12so you could climb it over archways
00:29:15or use it to create a temporary screen like this.
00:29:18So, you're getting privacy,
00:29:19but also a crop of crisp, crunchy beans.
00:29:22Now, through the summertime,
00:29:23this plant is smothered in white flowers,
00:29:26followed by these thick, stringless beans.
00:29:29Love that they're stringless,
00:29:30means it's less work in the kitchen,
00:29:32and it's a reliable cropper, even in warmer climates.
00:29:41The key to a continual harvest is to get out there
00:29:44and regularly pick your beans.
00:29:46The more you pick them, the more pods you encourage,
00:29:48and the more you get to each.
00:29:50And the really interesting thing about this variety White Lady
00:29:53is that it dates back to 1975,
00:29:55and it was collected and saved by a guy who worked at Edgell's.
00:29:59And so he took it home, he grew it,
00:30:00he passed it around to his family and friends,
00:30:02and then it came full circle,
00:30:04and now you can grow it at home yourself.
00:30:06Put the more, get the more.
00:30:14Do you love fresh flowers but wish they lasted longer?
00:30:17Well, I might just have the answer.
00:30:21Oh, you've got to try this.
00:30:24This is like love in a bowl.
00:30:28If you like to garden as much as I do,
00:30:30check us out on 7 Plus,
00:30:32where you can find all your favourite stories,
00:30:34plus tonnes of gardening how-tos,
00:30:36exclusive content and more.
00:30:45Alright, today I am making, to me,
00:30:48the most beautiful and the best soup in the world.
00:30:51My family would disagree, but it's not about them.
00:30:53Alright, we're going to make a beautiful ham hock and green split pea soup.
00:31:00Now this is the essence of like a hug.
00:31:05This is a hug to me.
00:31:06You've got the smoky hock, you've got the creaminess of the pea,
00:31:10and obviously we're going to jazz it up with some fresh peas and some mint.
00:31:13So let's go.
00:31:13Tell me I'm right, tell me I'm wrong,
00:31:16but you know I've been here all along.
00:31:18Start with the base of the soup.
00:31:20Onions and garlic, pretty simple.
00:31:22Dice it up.
00:31:24Ham hock can be made any time during the year.
00:31:26I make it all the time.
00:31:28That's why my family hate it.
00:31:29But another tip is, when you've got your Christmas ham,
00:31:32at Christmas time, I always freeze the bone and the skin,
00:31:35and then I will use that to make the ham hock soup.
00:31:38So, don't throw away your bones.
00:31:49Pan's already hot.
00:31:51Medium heat.
00:31:52You don't want any colour.
00:31:53Olive oil.
00:31:54Good glue.
00:31:55Get our onions in.
00:31:57Good pinch of salt and pepper.
00:32:00Get it in there while the onions are sweating off.
00:32:05Garlic.
00:32:06I'm actually just going to smash the garlic
00:32:08and pick out the outside later on.
00:32:11Garlic in.
00:32:13Then I'm going to add some thyme, some bay leaves.
00:32:15Fresh.
00:32:15These just boost the soup.
00:32:19Rip them in there.
00:32:20You can start to smell it when it hits the oil.
00:32:23Give it a stir.
00:32:27You can buy any ham hock you want.
00:32:28I buy smoked ham hock, so the outside of the skin is smoked.
00:32:32And that's what flavours the soup.
00:32:33So, by the time you boil this,
00:32:35you could feed nearly ten people, I reckon.
00:32:37So, it's very cost-effective.
00:32:38Right.
00:32:39What I like to do is just give it a little run of the knife.
00:32:42Number one, it helps it cook evenly.
00:32:44And number two, it gets all that flavour out.
00:32:46And that goes straight into your pot.
00:32:50Now I'm going to add some white wine.
00:32:52About a hundred mils.
00:32:53I'm going to boil it, get rid of the alcohol.
00:32:55So, this adds a little bit of acidity to the soup.
00:33:00So, now I'm going to add a litre and a half of chicken stock.
00:33:02You basically want to cover the ham hock,
00:33:05so it's got enough liquid in there.
00:33:11At the minute, we've just got a beautiful ham hock stock.
00:33:14Now we're going to add the other component,
00:33:17the bit my family hates, the green dried split peas.
00:33:22Hey kids.
00:33:24So, that's roughly 300 grams of green split peas to one ham hock.
00:33:28You can add more if you want,
00:33:29but that will give you a beautiful consistency.
00:33:34Low heat, gentle boil for about an hour and a half
00:33:37till the meat is coming off the bone.
00:33:39Your house is going to smell delicious.
00:33:43A beautiful little twist that helps elevate the soup
00:33:47is creme fraiche because it's got this beautiful creamy acidity.
00:33:51So, we're going to add some creme fraiche.
00:33:53What goes with peas?
00:33:55Mint.
00:33:56So, we're going to do creme fraiche and mint.
00:33:59So, this is great just drizzled on at the end
00:34:02or a little dollop and you can mix it through the soup.
00:34:04Helps enrich it.
00:34:13That goes into your creme fraiche.
00:34:16Lemon zest.
00:34:20A bit of lemon.
00:34:26Then a mix.
00:34:34So, that goes in the fridge till our soup is ready.
00:34:39Alright, an hour and a half.
00:34:40I can smell it.
00:34:41So, what I want to do now is remove the hock,
00:34:44pick the meat,
00:34:46get rid of the bone.
00:34:54Have a quick taste.
00:34:58Oh, yeah.
00:35:00My kids will hate that.
00:35:04Alright.
00:35:05Now I'm going to flake the hock.
00:35:08Very easy.
00:35:09Two forks.
00:35:10Pull out the bone.
00:35:12You don't need that anymore.
00:35:14You want to keep it quite rustic.
00:35:16And I like to use the skin.
00:35:18Not everyone likes the skin.
00:35:19But it's my recipe.
00:35:20The skin's in.
00:35:21The skin adds a little gelatinous and it adds smoky
00:35:24and it adds texture.
00:35:30So, our split peas have disintegrated.
00:35:33You've got a beautiful pea and ham soup.
00:35:35So, what I'm going to do now is add some frozen peas,
00:35:39which add a bit of colour and they actually sweeten it up as well.
00:35:42So, you've got a two pea soup.
00:35:46So, what I do now is just give that a little boil.
00:35:49Just bring it up and then I'm going to blend it roughly,
00:35:51just for a bit of texture.
00:36:01Last piece of the puzzle, those pink jewels, the ham hock,
00:36:05goes into your soup.
00:36:08You've got the vibrant green peas, you've got the split peas
00:36:12and now the hock.
00:36:16The perfect accompaniment to soup, bread, grilled bread,
00:36:20rub with a little bit of garlic, olive oil, salt.
00:36:23Done.
00:36:25Olive oil.
00:36:27Got my grill plate nice and hot.
00:36:30Bit of garlic.
00:36:32Rub that on the bread.
00:36:34The salt.
00:36:36Pepper.
00:36:38Now get that on the grill.
00:36:46Soup.
00:36:49Quick stir.
00:36:52How good is that?
00:36:55The moment of truth.
00:36:58Every time I make pea and ham soup, I always smile when I put it in the bowl.
00:37:03That's how good this soup is.
00:37:07So, we've got our pea and ham, our creme fraiche with the mint,
00:37:11just dollop that around.
00:37:14A little splash of olive oil helps break up the soup.
00:37:18Just missing the bread.
00:37:21The proof is in the pudding.
00:37:32That soup is so good, my kids will complain for days and do you know what?
00:37:38I won't care because I'll be too busy eating.
00:37:45Oh, you've got to try this.
00:37:47This is like love in a bowl.
00:37:57Oh, wow.
00:37:59I guess there really is a bit of everything.
00:38:03Capture the beauty of your garden in stunning gifts that you can make yourself.
00:38:08Did you know that green spaces can help your sense of wellbeing?
00:38:12Or that red and orange are believed to increase energy levels?
00:38:16Colours can affect our moods and motivations more than we know.
00:38:20In this issue of Better Homes and Gardens magazine,
00:38:23it's all about harnessing the power of your favourite colour.
00:38:27Explore the power of colour drenching in an affordable way
00:38:30and grab your copy to discover the magazine's call on the colour of the year.
00:38:35Plus, Creative Projects editor Geneva van der Zeel
00:38:38shows you how to refresh a second-hand lamp with vibrant fabric.
00:38:42Get your copy of the magazine for a bonus 36-page booklet of quick and easy recipes
00:38:48to master no-sweat summer cooking.
00:39:08So, Charlie and I are in the middle of the most epic trip through tropical North Queensland.
00:39:13I mean, every direction you turn your head, it is just so, so beautiful.
00:39:17As you can imagine, the produce from this part of the world is also something to write home about.
00:39:22There's a lot of places you can stop and enjoy it, but this is one of the most popular.
00:39:25It's called The Pocket at El Arish.
00:39:27And I hear they have the most amazing dragon fruit sorbet.
00:39:30How do you know that?
00:39:31I also know they've got some interesting animals to look at, too.
00:39:41Oh, wow.
00:39:42Gosh, there really is a bit of everything.
00:39:52So, Tracy, this is a bit of a hidden gem.
00:39:54That shop has got almost a bit of everything in it.
00:39:57It's so eclectic.
00:39:58Yeah, thank you, Jo.
00:39:59A lot of people actually call in and say the same thing.
00:40:01They walk in and they're like, oh, oh, my God.
00:40:03I didn't expect to see this in the middle of a cane paddock in El Arish.
00:40:06Tracy, one of the things I really like about this is you champion what you have on offer,
00:40:09but you also champion what anyone else in the area has on offer as well.
00:40:13And you really encourage patrons to also realise it's a working farm.
00:40:17You've got lots of animals.
00:40:18That was our dream when we bought the place was to label it as your farm in the tropics.
00:40:23So it's not only our farm, it's a farm for everybody.
00:40:25So local families that aren't lucky enough to have space to have animals can come and enjoy ours.
00:40:30So they can join in for feeding the cows on the weekend or come and play with the chickens and
00:40:35the ducks.
00:40:35So, yeah, we love that. We love the weekends when families come along to enjoy the animals.
00:40:40Well, we might have a little wander around if we can.
00:40:42Fantastic. Make yourself at home.
00:40:43Brilliant.
00:40:53Hello, Aaron.
00:40:54Hey, Jo. Lovely to see you.
00:40:55Nice to meet you.
00:40:57Your mum's dogged you in already.
00:40:58She said that she's in charge of inside and you're in charge of all of this.
00:41:02I don't know about in charge, but I spend most of my time out here.
00:41:04Now, I've heard you grow some pretty amazing fruit.
00:41:07Yeah, it's got mangosteens and rambutans, jackfruits, durians, pawpaws, bananas, different varieties of bananas.
00:41:13And we're just, yeah, I guess the beauty of living here in the wet tropics is that you throw seeds
00:41:18on the ground at the right time and they just, it's so fertile.
00:41:21You know, volcanic soil.
00:41:22Yeah.
00:41:23You know, we get sometimes four, five, six metres of rain a year.
00:41:26So you've got to utilise it, you know, grow your own produce.
00:41:29Yeah.
00:41:29You're certainly doing it well.
00:41:30We're getting there, you know. I appreciate it. We're getting there.
00:41:32Yeah.
00:41:32It's amazing. Every single person that we've sort of pretty well bumped into has told us we have to come
00:41:36here.
00:41:37Yeah.
00:41:37Like it is a destination point that people actually will travel specifically to come visit.
00:41:41Oh, I had to pay them a few cartons, but no, I'm glad, that's really happy to hear that.
00:41:45It means we're doing something right, so that's good.
00:41:48Before we left the pocket, there was still one thing we had to try. Tracey's famous dragon fruit sorbet.
00:42:00Beautiful, thank you.
00:42:01Come on.
00:42:01It's okay.
00:42:02Clee, are you going to have one?
00:42:04Oh, yum.
00:42:08That is sensational, Tracey.
00:42:12Tastes as good as it looks.
00:42:14It's what Tropical North Queensland's all about.
00:42:16Oh.
00:42:18Just a few minutes up the road from the pocket, you'll find a chocolate plantation with a pretty
00:42:22fantastic name, Charlie's Chocolate Factory.
00:42:26Well, Chris, it feels quite snaky in here.
00:42:29It is a little bit.
00:42:30A bit jungles.
00:42:31Yeah.
00:42:33So what are we looking at?
00:42:34Well, here we've got, these trees have just come out in a massive lot of flowers, so these
00:42:39in fact are the little tiny cocoa flowers, little tiny orchid looking things, and we've
00:42:43got some fruit just starting to set there, so this is the beginning of the chocolate bar
00:42:48process.
00:42:49I don't know about you, but that is not what I expected for the flowers, to be honest.
00:42:52When you have a little fruit like that, how long before you actually harvest it?
00:42:56It's around about six months.
00:42:57That's quite a lengthy ripening process.
00:42:59I didn't actually know that there was these trees growing in Australia.
00:43:02Most people don't.
00:43:03It's a fairly new industry.
00:43:05It's, you know, 15 years, that's all we've been here in Australia.
00:43:08So tell us how the trellis system worked.
00:43:11Well, this is a Tatura trellis, and this was the first time in the world that cocoa was
00:43:15grown on a trellis system, so we're very innovative here.
00:43:18Yeah, absolutely.
00:43:19All of these fruit are picked when they're ripe, when they're yellow, which is I think
00:43:25what we're about to do right now.
00:43:27Yeah, so this yellow one up here, I can take that off?
00:43:29Yeah, go for it.
00:43:29Yeah, you can go for it.
00:43:34Nice job, Charlie.
00:43:35Well done.
00:43:35Well, that's much heavier than it looks.
00:43:37Yeah, about 400 grams.
00:43:39Smells really sweet too.
00:43:40Mm.
00:43:41Wow.
00:43:42So would you actually harvest it like that by hand?
00:43:44Yeah.
00:43:45That's the thing about these.
00:43:46It's quite labour intensive, so all done by hand, unfortunately.
00:43:49So how much chocolate would a pod like that make, you reckon?
00:43:52About one bar.
00:43:53It's roughly one to one.
00:43:54So what we're holding here is a chocolate bar that's going to happen in a little while.
00:43:58Let's go and have a look.
00:43:59Perfect.
00:43:59All right.
00:44:01I might go harvest a couple more chocolate bars.
00:44:09These are a tough fruit.
00:44:11Believe me, I'm not making this up.
00:44:12This is like cutting open a pumpkin.
00:44:14Very, very hard fruit.
00:44:15Okay, here we go.
00:44:18Oh.
00:44:20I thought it was going to be more like an instant chocolate bar in there.
00:44:23No, not quite.
00:44:24I mean, there's a little bit of work we've got to do to it yet,
00:44:26but this is where we start from, so how about that?
00:44:33Well, this is cosy.
00:44:34Sure it is, isn't it?
00:44:35I'm glad we're doing this before the tasting, for sure.
00:44:39All right, here we go.
00:44:40We're ready, guys?
00:44:41Yeah.
00:44:41All right, here we go.
00:44:42We've got cocoa butter.
00:44:43Okay.
00:44:44Can we go, Charlie?
00:44:44Gently.
00:44:45Yeah.
00:44:49There we go.
00:44:50Fantastic.
00:44:50All righty.
00:44:51Good stuff.
00:44:52What next?
00:44:53Sugar's next.
00:44:54Sugar?
00:44:54Feeling strong?
00:44:56Oh, that looks epic.
00:45:01Yeah.
00:45:02So how often do you go, like, full or gust of warmth and just put your head under there and
00:45:05ahhh.
00:45:06It's a daily struggle not to do that.
00:45:08Yeah, very talented.
00:45:08I'm almost there now.
00:45:13So what have you got here, Veronica?
00:45:15So we've got four different chocolates to try today.
00:45:17Beech coconut, Davidson's plum and our newest pina colada, a new release, as well as our
00:45:23lemon myrtle.
00:45:24So we're quite excited about using native botanical ingredients.
00:45:33Oh, that is beautiful, Davidson plum.
00:45:36That would be my favourite.
00:45:38Mmm.
00:45:42I have been surrounded by flowers my entire life.
00:45:45My grandmother was a florist and my husband, now let me get this right, is an international,
00:45:51multi-award winning landscape designer.
00:45:53His words, not mine.
00:45:55So I love to fill the house with the colours and fragrance of fresh blooms.
00:45:59But if you want your flowers to last longer in your home, it's time to head to the toolbox
00:46:03and grab yourself a mallet.
00:46:10This makes a really sweet gift ID.
00:46:12All you need to do it are a few simple things.
00:46:14I've got some tote bags here from the craft store and some napkins.
00:46:18You could even do a tea towel.
00:46:20And I've also got this really lovely card that you can personalise.
00:46:24But the key here is to use watercolour paper.
00:46:27If you try and use standard printed paper, it won't work.
00:46:30And with the tote bags and any other fabric you use, it needs to be a pure fabric like
00:46:34pure linen or pure cotton.
00:46:36Synthetic fabrics generally don't work so well.
00:46:41The first thing you need to do is take some baking paper and place it down on a chopping board.
00:46:45I learnt this the hard way when I was researching this story.
00:46:49Otherwise yours might end up looking like this too, as pretty as it is.
00:46:52You probably don't want that on your board.
00:46:54So you place your baking paper down and then I'm going to do a napkin.
00:46:58But whatever you're using, you place that on top of the baking paper.
00:47:08The way that this works is that the natural dyes and the shape of the flowers gets transferred onto the
00:47:13fabric.
00:47:14The fun part about it is that you can play around with whatever flowers you like.
00:47:18But I have found that darker colours like this purple work the best.
00:47:22So I'm going to get started with these really beautiful little pansies.
00:47:37I've removed the green stems because I find it easier to flatten the flowers out that way.
00:47:42You could leave them if you wanted to.
00:47:43And then you place another piece of baking paper over the flowers.
00:47:47And take your mala.
00:47:49And you want to be gentle when you start because otherwise it can turn into a bit of a mess.
00:48:00Once you've hit the flower fair few times you'll start to see the colour on the back of the paper.
00:48:06But it's a good idea to just peel it back and peel the edge of the flower as well.
00:48:10So you can see exactly how much pigment's coming out.
00:48:14I need to keep going.
00:48:21Right now for the big reveal.
00:48:24You want to just peel the paper back.
00:48:26And oh, it's magical.
00:48:28So, so pretty.
00:48:30The next flower I'm going to do is a dahlia.
00:48:33And because it's denser than the other flower, I'm actually going to deconstruct it.
00:48:36So I'm going to start by plucking the petals from the back.
00:48:41And placing them down in an arrangement that I like onto the napkin.
00:48:45And once I get to the centre, I'm going to put the whole centre bit in the middle.
00:49:03The process for the card is exactly the same, only I've added some masking tape, which when peeled off will
00:49:08reveal the word mum.
00:49:10So sweet.
00:49:11Now to set the flower artwork in place, I'm just using a hot iron.
00:49:17And you're probably wondering about washing the fabric.
00:49:19And it's totally fine with a mild detergent on a delicate cycle.
00:49:41And the thing I love about this technique is you really are only limited by your imagination.
00:49:46It's your chance to get creative and have some fun.
00:49:58Coming up, if you're looking for the ultimate botanic experience, Graham has definitely found your answer.
00:50:06Why not come and visit the Royal Botanic Gardens in Melbourne?
00:50:10There's always some beautiful plants and gardens to experience.
00:50:14And after trying to herd cars all her life, Tassie the Border Collie is finally getting a taste of the
00:50:21real thing.
00:50:21Look at that.
00:50:22Somebody just turned the light on.
00:50:24You got yourself a sheepdog.
00:50:34Why not come and visit the Royal Botanic Gardens in Melbourne?
00:50:38Look, it's not only a beautiful place to visit, walk around, enjoy the greenery and the fresh air.
00:50:44But there are 38 hectares of incredible native plants and a great exotic plant collection.
00:50:50But of course, you can't see it all in just one visit in one day.
00:51:00Did you know the gardens actually has a volcano hidden in plain sight?
00:51:05Yes, it's Guilfoyles Volcano.
00:51:08But don't worry, it's not full of lava.
00:51:10It's full of recycled stormwater.
00:51:13Now, it was built back in 1876.
00:51:15And at that stage, it was a water tank reservoir providing essential water for the gardens.
00:51:21And it's part of the history and, of course, the success today of the gardens.
00:51:32If you've got a water feature at home, a little pond, and you've got green algae and it's all looking
00:51:36pretty horrible,
00:51:37well, do what they do here.
00:51:39And they've got plants floating in the water.
00:51:41Like canna lilies there, different grasses, allocasia, the elephant ears.
00:51:45They all help filter the water to stop the algae from breeding.
00:51:49And you end up with lovely clean water.
00:51:51How good is that?
00:52:01The design of brilliant Guilfoyles Volcano is really quite complex.
00:52:07You've got the lava flowing down, which is depicted with the red rocks,
00:52:12even the fire of the Euphorbia succulent bright red flowers coming into bloom.
00:52:17And then you've got Arpa brotis, which is the pig face there, flowing down just like lava
00:52:23and these great piles of rock depicted by the barrel cactus.
00:52:33There's no guessing why they call these barrel cactus.
00:52:36They're a native of Mexico, where they are now in their original habitat, critically endangered.
00:52:42And that's what botanic gardens do around the world.
00:52:45They preserve and conserve plants.
00:52:46But there are more of these in people's gardens around the world
00:52:50than there are in their original homelands.
00:52:52These plants here come from a collector back in the late 1800s, Robert Field.
00:52:57He donated these.
00:52:58So Australians have been collecting cacti and succulents for a very long time.
00:53:03These are over a hundred years old.
00:53:05Some of them weigh more than 80 kilos.
00:53:08That's incredible.
00:53:13Without a doubt, one of the most spectacular plants we see in landscapes today are the agaves.
00:53:19But this variety is sensational.
00:53:21Look at the colour.
00:53:23Now, you've got to be careful with the spines.
00:53:25Make sure you keep them well back as they grow near a footpath or where kids are likely to bump
00:53:29into them
00:53:30because the spines are pretty spectacular.
00:53:32Now, you might be wondering, what is the difference between a cactus and a succulent?
00:53:37Well, these are actually succulents.
00:53:39And they've got their little spines generally located singly along the edge of the leaf.
00:53:44Where cacti, as you can see here, they've got clusters of spines that we call areoles.
00:53:50And they're little clusters all the way up and down the stems.
00:53:53So where you see those clusters, they're cacti.
00:53:55And when they're individual, they're succulents.
00:53:58How clever is that?
00:54:08There's actually quite a few of these tall, hairy old man cactus.
00:54:12This one is called Old Man of the Mountain, and it comes from the Andes in South America.
00:54:17The hairs actually are providing protection.
00:54:20Sort of 50 plus for the plants, those little hairs.
00:54:28This is a beautiful new entrance into the garden.
00:54:31Well, a new gate anyway.
00:54:32And it's fabulous because of the sculpture that's built into the gate itself.
00:54:37It enters the gardens at the Temple of the Winds.
00:54:40And it is one of those wonderful inclusions that Guildfall introduced to the gardens in 1901.
00:54:47The plants here are very similar to the ones we've been looking at.
00:54:50Really drought-hardy and tough.
00:54:52But instead of from South America, they come from Africa and Madagascar.
00:55:03The Grey Garden includes a lot of plants that come from deserts and dry, arid areas right around the world.
00:55:10Including our Australian native plants like the Eremophila, the Emu Bush, beautiful grey foliage.
00:55:15The Junipers, and of course the Stravolanthes up the back there, all grey foliage.
00:55:20The Cotyledon, these are all dry desert plants.
00:55:23You know, even the old Gazania with its grey leaves and beautiful yellow flowers.
00:55:27These are plants that really withstand extreme exposure.
00:55:31As is indicated with the location here in the garden, it's facing directly north and northeast.
00:55:38And it's getting full sun literally all day until the late afternoon.
00:55:49What a fantastic collection of drought-tolerant plants we've been able to show you.
00:55:53And if your garden has those sorts of conditions, I hope you've been able to jot some of those plants
00:55:58down.
00:55:59But if you miss them, well, why not come and visit the Royal Botanic Gardens in Melbourne?
00:56:03There's always some beautiful plants and gardens to experience.
00:56:09I'm here at Dan's place. It's called Hooked on Hounds.
00:56:12And if you stick around, you'll see what this bloke gets up to.
00:56:16Here you go, congratulations, we've got a sheepdog.
00:56:19So here's a hack for a one-knot hanging pot.
00:56:24This issue of Better Homes and Gardens magazine is all about celebrating the power of colour.
00:56:29Check out vibrant florals that can bring joy to your garden, no matter its size.
00:56:34And plants that can brighten up even the darkest, shadiest corners.
00:56:38Plus, it's absolutely the season of home-grown tomatoes.
00:56:41Find my tips to making them thrive, and when it comes to harvest, ensure they're full of flavour.
00:56:47Find delicious recipes to put your fresh pick to good use.
00:56:50This month's magazine features a bonus 36-page booklet full of quick and easy recipes for simple and light summer
00:56:56cooking.
00:57:03Hanging indoor pots have become really popular and, of course, they're a great way to add a whole new dimension
00:57:08to your home and your patio areas.
00:57:10So here's a hack for a one-knot hanging pot.
00:57:17I'm using a natural macrame cord, which is just soft and nice and pliable.
00:57:22I'm using a length about 2.8 metres long, and then I've just doubled it up.
00:57:26But remember, the longer the cord, the lower the pot will hang.
00:57:30And you just start by tying those two loose ends together.
00:57:37Now give yourself a little bit of bench space.
00:57:40And then just roughly form kind of a circle.
00:57:43Then I'm going to bend the bottom bit up so that it forms kind of a croissant shape.
00:57:49Then we're going to grab this end and twist it around so that it forms a loop.
00:57:56The pot is going to sit beautifully on that cross.
00:58:00Now take the knotted end and feed it through the loop.
00:58:03So over and under, and then pull it through.
00:58:07Now you want to pull it through not fully.
00:58:10And then keep going and wrap this around the outside.
00:58:17And then just take that inside cord, put it over the top of the outside cord,
00:58:22and pull it through.
00:58:25You might just need to play around with the cord a little bit at the end
00:58:28just to make sure those strands are nice and evenly spaced.
00:58:31And there it is.
00:58:36Isn't that a beautiful little decorative feature?
00:58:47Earlier on, I met a little dog by the name of Tazzy,
00:58:51who is totally obsessed with chasing cars.
00:58:56She is a working dog.
00:58:59So we've come here to Hooked on Hounds.
00:59:02And we're going to meet a bloke who specialises in doing just that,
00:59:06training working dogs.
00:59:06And his name is Dan.
00:59:26How are you, mate?
00:59:27Good to see you.
00:59:28And this is your dog, isn't it?
00:59:29You've met Mo here?
00:59:29Yeah, Mo's a real character.
00:59:31He's a pretty cool fella, isn't he?
00:59:33Tell me what you do here, mate.
00:59:34Mate, we specialise, I suppose, in rehabilitating dangerous dogs.
00:59:37So whether it's fear-reactive or aggressive, we also offer herding.
00:59:42We do a bit of scent detection.
00:59:45Basically, we give dogs jobs.
00:59:47And every dog's different, so we use a range of different methods
00:59:49for every single dog.
00:59:51Now, we've got a dog, or I've got a dog for you to look at, right?
00:59:54You know, this is a working dog.
00:59:55Absolutely, mate.
00:59:56And for her, the motor vehicles were what she wanted to work.
01:00:00She looks to me like an Australian border collie.
01:00:02I think she's bred for three-sheep work.
01:00:04And ultimately, when she's looking at the cars,
01:00:07she's fulfilling her genetic requirement, which is to chase.
01:00:10And she's just replacing sheep or cattle with something that's moving.
01:00:14That's cars, it can be bikes.
01:00:16So we'd better do a bit of counter conditioning on that.
01:00:23What we'll do today, we'll just draft out three sheep
01:00:25that I think will suit Tazzy here.
01:00:27Yeah.
01:00:27And we'll work over there in our round yard in a controlled environment
01:00:30to make sure that everything's happening in a low-stress stock environment.
01:00:33Okay.
01:00:37When you're ready, guys, head on in.
01:00:40Good girl.
01:00:42Whoa, what are they?
01:00:48So our first objective today
01:00:50is to obviously get Tazzy to switch on to these sheep.
01:00:53We're just going to see what happens here.
01:00:57Good girl.
01:00:59I'm going to use this to guide her around.
01:01:01And I'm going to use what I call a lighthouse analogy,
01:01:04which is something one of my mentors taught me.
01:01:07And that's rather than put pressure on her,
01:01:08I'm going to start with as least pressure as possible.
01:01:10I don't want to apply pressure to any animal.
01:01:12So I'm just going to use enough
01:01:14to be able to get her around.
01:01:16So what I'm going to do here, I'm going to take this lead off her.
01:01:18Good girl.
01:01:19Tazzy!
01:01:22Tazzy!
01:01:23Tazzy!
01:01:23Tazzy!
01:01:25She's having a look again.
01:01:28We've just got to get her to gamble that the sheep are more important
01:01:32than what's happening around her.
01:01:34She's starting to show a bit of interest.
01:01:36I just want to get her to switch on here,
01:01:37so we're going to try and create a little bit more movement.
01:01:39Here we go.
01:01:41Tazzy!
01:01:43Tazzy!
01:01:46Tazzy!
01:01:47Tazzy!
01:01:48Tazzy!
01:01:49Tazzy!
01:01:50Tazzy!
01:01:52Tazzy!
01:01:53Tazzy!
01:01:53Tazzy!
01:01:55Tazzy!
01:01:57Tazzy!
01:01:58Tazzy!
01:02:07Tazzy!
01:02:08Tazzy!
01:02:09Tazzy!
01:02:10Tazzy!
01:02:10Tazzy!
01:02:10Tazzy!
01:02:10Tazzy!
01:02:11Tazzy!
01:02:12Tazzy!
01:02:12Tazzy!
01:02:12Tazzy!
01:02:13Tazzy!
01:02:14Tazzy!
01:02:15Tazzy!
01:02:18Tazzy!
01:02:20Tazzy!
01:02:23Tazzy!
01:02:33Tazzy!
01:02:41Good girl, good girl, you can see with my body here, I'll be able to steer her anti-clockwise,
01:02:52good girl, I'll be able to steer her clockwise, good girl, all without saying a word to her.
01:03:03And you can see here, Tassie's a bit of a machine, right, I wanted to give her a break, do
01:03:08you
01:03:08want to call her to you? Tassie, come here, come, good girl, good girl, good girl, stay.
01:03:18This is my replacement therapy, she'll have to come here and have a holiday, she has to
01:03:23come on a regular basis, yeah, and enjoy some sheep, good girl, well, well, what an amazing
01:03:31day, eh, an amazing trainer and an amazing dog. Absolutely. You didn't believe that, did
01:03:37you? No, I didn't. You did not think that could possibly happen. No, I had no idea.
01:03:43We both told you that would happen. Yes, she did. True, true, you did. We did. You did.
01:03:47You can take her for a run in the park, you can take her for a walk on the lead,
01:03:50about three
01:03:51times a day, 10 to 15 minutes max, training sessions, and as much of this as you can manage,
01:03:58I think at minimum once a week for my money. My mate, what do you think? Harry, I don't
01:04:03disagree with anything you said there. I think this dog needs some boundaries and structure,
01:04:08some management as well. We need to let the behaviour drive the reward, and she needs a job.
01:04:15Thanks, mate. Thank you. Great talking to a real dog trainer. Cheers, thank you.
01:04:19That's it for tonight's show. Enjoy the rest of your weekend, and I hope to have the pleasure of
01:04:23your company again next week. Bye-bye.
01:04:28Next time, as Joe and Charlie continue through tropical North Queensland,
01:04:33there are a few surprises along the way. A Spanish castle hidden amongst a Queensland
01:04:39tropical rainforest. Paranella Park is truly unique.
01:04:43If you don't think you have time to cook a quick meal that's delicious too, think again.
01:04:48We haven't got time to cook dinner. Yes, you have. And to follow a delicious dinner,
01:04:54you need something equally as tasty. This dessert will definitely put you in a good mood.
01:05:00How about the cutest kennel for your pooch, so they feel like they're holidaying all the time?
01:05:06The theme? Well, it's a retro caravan because Charlie, well, he likes that vintage look.
01:05:11Plus, if you'd like to get rid of a few bugs from your backyard, hop to it.
01:05:16I've got a riveting idea to bring the frogs back into your backyard.
01:05:21Juliet's showing there's really no limit to the beauty that can be created with wood.
01:05:28And can Dr Harry calm down a pair of schnauzers before they drive everyone barking mad?
01:05:34I can't even help myself. That's next time on Better Homes and Gardens.
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