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00:00:00Hello, I'm glad you could join us for another episode of our Better Homes and Gardens summer series
00:00:04This is where we take a look back at some of our favorite stories of recent years now with a
00:00:09big long weekend ahead
00:00:10We're certainly not going to leave you without plenty of inspiration
00:00:13We've got loads of beautiful dishes that you can make and projects you can create so enjoy
00:00:19Tonight when you're on a summer road trip with Charlie, you never know what you'll discover
00:00:25It's like a little Spanish fairy tale in the middle of the jungle
00:00:30If you think you don't have time to make nice food, Colin will set you straight
00:00:34We want to cook dinner. We haven't got time to cook dinner. Yes, you have
00:00:38When your four-legged friend needs a tiny home upgrade going retro could be the key
00:00:44All right, chilly, we're gonna get up on your feet mate if they cooperate
00:00:50You know you're doing something right when you make plywood look this good
00:00:54Wow, Misha your artworks just sing
00:00:58Plus gardening can be all things to all people
00:01:02You're never too young or too old to garden and get enjoyment from it
00:01:09A creme caramel with sweet spices
00:01:11This is a dessert you'll want to remember
00:01:14This is going to be a great one to add to your repertoire
00:01:19And Dr. Harry's found a pair of howling howls who are testing even him
00:01:24I need about 25 sets of earplugs to get through this one in a night
00:01:32All right, it's midweek
00:01:35Everyone's busy. We've got netball training. We got basketball
00:01:38The kids are everywhere. We want to cook dinner. We haven't got time to cook dinner. Yes, you have
00:01:43I'm going to show you how to cook the best chicken dish in 30 minutes using
00:01:48chicken breast
00:01:54Everyone's eating chicken breast probably the most eaten mate in the world
00:01:58So
00:01:59It's quite thick so that's the problem is people try and cook it all the way through
00:02:04But they overcook one end and then the other ends not quite cooked
00:02:07So what you do is with your knife
00:02:10Turn it upside down and we're going to open it up a little bit a little bit like a book
00:02:14so we open that up
00:02:16I gently go halfway in and then I'd peel a little bit back gently
00:02:21All you're doing is peeling it back and then what I do is run my knife down the middle
00:02:29So you're left with a piece of chicken that is all the same width so it's going to cook all
00:02:36the same time
00:02:37All right, let's repeat the process loosen the fillet, peel it back, half way, peel it back, line down the
00:02:45middle, line down the middle
00:02:49And the beauty of this recipe is you need one pan, no oven, it's all done on top of the
00:02:54stove
00:02:56All right
00:02:58Going to add a splash of olive oil
00:02:59So already my pan is hot
00:03:01I'm going to hear that sizzle
00:03:06Fit your other one in
00:03:07A little bit of seasoning
00:03:12Pepper
00:03:15So we don't want to cook it all the way
00:03:17We just want to brown it a little bit, seal it
00:03:21There we go
00:03:34All right, we have a lot of oil in here that I don't want
00:03:36But I do want to flavour the chicken in the bottom of the pan
00:03:39So what I do is get rid of the excess oil
00:03:44So see all that?
00:03:45That's all the caramelisation of the chicken
00:03:47That's what's going to give you your sauce, your gravy
00:03:51So very quickly, my white wine, this is called the glazing
00:03:54So that's going to lift all the flavour off the bottom of the pan
00:04:02So just bring it to the boil, turn it off
00:04:05All right, so we've got the start of our sauce working
00:04:07Let's get our garnish in
00:04:11All right, to make the sauce
00:04:13All right, to make the sauce
00:04:14Water, a good splash, enough to submerge the chicken
00:04:18Good knob of butter
00:04:22So the butter sort of enriches it and smooths it
00:04:26Two chillies, just cut them in half
00:04:28Just get the essence of the chilli
00:04:31Next up, garlic
00:04:32You definitely need garlic
00:04:34About three or four cloves
00:04:35So just smash them
00:04:39So throw that in there
00:04:40We can pick the skins out later
00:04:43Next up, we've got our herbs
00:04:45Thyme
00:04:47Marjoram
00:04:49Bayleaves
00:04:50You can put rosemary in
00:04:52You can put sage in
00:04:53Do whatever you want
00:04:54But fresh thyme
00:04:55It's going to lift the dish
00:04:57So sprinkle that in
00:04:58You want to break it in
00:04:59So you get all those little leaves
00:05:01Bayleaves, two or three
00:05:05Marjoram
00:05:06Marjoram
00:05:07Marjoram and chicken is a great
00:05:08accompaniment
00:05:09And now I want to give it a little spice
00:05:11A little kick
00:05:12A little bit of heat
00:05:13So I'm going to add
00:05:13A spoon of Dijon mustard
00:05:17About a tablespoon
00:05:17Dijon mustard
00:05:22My old friend, the lemon zest
00:05:23I will use the juice at the end
00:05:25But let's get the zest in there now
00:05:30All right, let's just give that a mix
00:05:31Mix your mustard
00:05:33Your butter
00:05:34Your herbs
00:05:36A little pinch of salt and pepper
00:05:42Next up
00:05:44We've got some beautiful tomatoes
00:05:47On the vine
00:05:47Don't worry if they're not on the vine
00:05:49I've got some here that are not on the vine
00:05:52Get a handful in there
00:05:55So what happens is
00:05:56The reason I love this dish is
00:05:58When you add the tomatoes
00:06:00They sort of half cook
00:06:02And they blister
00:06:03And the juice from the tomato
00:06:05Starts to flavour the stalk
00:06:06So you're getting sort of a tomato water stalk
00:06:09And that with the chicken
00:06:10Is a standout
00:06:11So with the larger tomatoes
00:06:12I like to just give them a little slice
00:06:13So they're going to release all the liquid
00:06:19All right, now what I'm going to do is
00:06:21I'm going to put the lid on
00:06:22So what happens is
00:06:23As it starts to boil
00:06:24It starts to steam
00:06:25It starts to break down the tomatoes
00:06:27And it starts to make the stalk
00:06:30So just give it about five minutes
00:06:33All right, let's have a little look
00:06:40All right, we're bubbling
00:06:41We're hot
00:06:42Look at the steam coming out of that
00:06:43You ready for this?
00:06:44You ready?
00:06:45This is what you're looking for
00:06:46The magic
00:06:50So have a look at this
00:06:52So the stalk is starting to go
00:06:53A little pinky colour
00:06:54As the tomatoes leach in there
00:06:56Fresh herbs are running through it
00:06:59Little bit of mustard
00:07:02Ready to go
00:07:03So all we've got to do now
00:07:05Is add the chicken
00:07:06Hit it with some parmesan
00:07:08Some herbs
00:07:09And we're ready to go
00:07:11So now what you do is
00:07:12You just basically
00:07:14Put the chicken in
00:07:16Layer your garnish over it
00:07:18And what I do now is
00:07:20Make sure I get some of that stock
00:07:22All over the chicken
00:07:24Some of the tomatoes on top
00:07:27If you've got a little bit of fresh herb left
00:07:29Just rain it over the top
00:07:30And then for a little bit of saltiness
00:07:33Got to add some parmesan
00:07:39And now
00:07:41That goes back on the stove
00:07:43Lid on
00:07:44And basically
00:07:45The chicken is cooked
00:07:46In three minutes
00:07:53Alright we simmered
00:07:55Three to four minutes
00:07:57This is the best bit
00:07:58Where you get the smell
00:07:59Smells the whole house
00:08:04So you can see
00:08:05Our chicken is cooked
00:08:07Let me taste the sauce
00:08:11Oh yeah
00:08:12That parmesan really lifts it
00:08:14And it sort of makes it
00:08:15A little bit creamy
00:08:16Bit of pepper
00:08:19Grab a little bit of lemon
00:08:31Let me have a little
00:08:32A little try
00:08:35Get a bit of sauce
00:08:36Bit of chicken
00:08:43Who said chicken breast is boring?
00:08:46Have a go at that
00:08:47That took less than 20 minutes
00:08:49That's middle of the table
00:08:51Feed the family
00:08:52And now off to netball
00:08:54See you later
00:08:59A Spanish castle
00:09:01Hidden amongst the Queensland
00:09:02Tropical rainforest
00:09:04Paranella Park
00:09:05Is truly unique
00:09:07I've got the perfect project
00:09:08For your pampered foods
00:09:25We have had some incredible experiences so far
00:09:28In tropical North Queensland
00:09:29But hands down
00:09:30I already feel it
00:09:32This is going to be Charlie's favourite by far
00:09:33Yeah you're absolutely right Jo
00:09:35I have been dying to get to this place
00:09:37And explore
00:09:38It's like a little Spanish fairy tale
00:09:40In the middle of the jungle
00:09:42Not random at all
00:09:43No not random
00:09:49This place is magnificent
00:09:50Tell us about the history of it
00:09:52Well basically
00:09:53We should say first of all
00:09:54That 30 years ago
00:09:55We discovered the park for ourselves
00:09:57But we're also very fortunate
00:09:59Four weeks after we took up residence here
00:10:01To actually meet Teresa
00:10:03The daughter of Jose and Margarita
00:10:05The founders of Paranella Park
00:10:08When Teresa arrived here
00:10:10She took us on a journey of discovery
00:10:12About her dad Jose Paranella
00:10:14And to be quite honest
00:10:16We fell in love with Paranella Park
00:10:18And it's become our passion
00:10:20Jose Paranella was a Spanish migrant
00:10:22Who arrived here in 1913
00:10:25And used his wealth as a cane farmer
00:10:27To create the garden and entertainment area
00:10:29For the public
00:10:30Opened in 1935
00:10:32It was run by the Paranella family
00:10:34Until the late 1970s
00:10:36Then went through a handful of owners
00:10:38Before Mark and Judy came along
00:10:41Eventually we decided that we were the custodians of Jose's dream
00:10:45And that we had a dream as well
00:10:47And here we are 30 years later
00:10:49Still here
00:10:51It's incredible
00:10:51And lots of places that you can stay here
00:10:53I believe you've converted some buildings
00:10:55Yes, yes we do
00:10:56We've built some buildings
00:10:57And we have a lovely old historic church
00:11:01Just up the road
00:11:02And we've made that into a B&B
00:11:03So the thing is that I know
00:11:05That I'm not going to get a chance
00:11:06Looking at the gardens with you Mark
00:11:08I know he's bagged
00:11:10Step aside
00:11:11I'll step aside with Judy
00:11:12We'll go check out the accommodation
00:11:14Let's go have a look at this
00:11:15How beautiful
00:11:23So Mark this is the most iconic image of Paranella Park isn't it?
00:11:28What have we got here?
00:11:29This building built in the early 1930s was the lower refreshment room
00:11:33And it absolutely was the centre of daytime activity at the park
00:11:37And tell me a bit about the fountain
00:11:38Well the fountains were built a little bit later
00:11:41But Jose always had plans to use and capture nature
00:11:44And what he was able to do was to put fountains here that are gravity fed
00:11:50So there's no pumps involved
00:11:52The water comes from the top of the fall
00:11:54And as it's filling up of course it has to have an exit
00:11:57And that flows out the other end
00:11:59It goes back down to the...
00:12:00Back to the creek
00:12:01Wow
00:12:03You can see lots of acro props and things like that
00:12:05You're trying to preserve the buildings
00:12:06Why wouldn't you just rebuild them?
00:12:09The main thing is the park is heritage listed
00:12:11And what we don't want to do
00:12:14We want to really have minimal intervention
00:12:27Mark, this is absolutely magnificent isn't it?
00:12:30It's incredible, it's one of the most inspiring places
00:12:35When you realise that these trees were part of a planting
00:12:397,000 trees, 1933 these were planted
00:12:42And they're cowrie pines aren't they?
00:12:43Yeah
00:12:44The way these have been positioned in the park
00:12:46You get this incredible view of the waterfall down there
00:12:49Yes
00:12:50I mean what hindsight to think about how these were going to look in the future
00:12:53That view sits tall, it's a beautiful part of the park
00:13:05This is called the old church
00:13:07The old church
00:13:08Because that's what it was
00:13:09It was in a very, very bad state of disrepair
00:13:12But now it's almost looking back to the way it was back in 1958
00:13:16Oh I can't wait to see them
00:13:18Yeah
00:13:18I want to hear out all your little touches that you added to it
00:13:20Yes
00:13:21Why were you leaving?
00:13:24Oh, this is sensational
00:13:28It's funny we go into a lot of converted churches on the show
00:13:31But this one has such a lovely feel I think
00:13:32Because it's so full of light
00:13:34And you've got so much space around you
00:13:35Yes, yes, yes
00:13:36We kept it open plan
00:13:37Yep
00:13:38For that reason we didn't want to make it sort of, you know, too squeezy
00:13:41It's incredibly inspiring, congratulations on what you're doing
00:13:43Thank you
00:13:47So this is obviously the reason why Jose was interested in this site
00:13:51Without a doubt
00:13:52It was Teresa that mentioned that this waterfall was the inspiration for choosing this location
00:14:00It gave Jose everything he wanted
00:14:03A water source that ran basically all year
00:14:07A water source that could power his electricity
00:14:10Yes
00:14:11So hydroelectric power
00:14:12A water source that could run the fountains
00:14:15Yeah
00:14:15But most of all, on top of that, he had this wonderful vision of the vistas
00:14:20The views of the waterfall from the park
00:14:22Well, it is absolutely stunning
00:14:24I mean, imagine having that as your back garden
00:14:27It's just absolutely incredible
00:14:28The way that the jungle just works so perfectly with all the things that he's built
00:14:33It's just, it really is a lovely spot
00:14:35You're absolutely right
00:14:36Our goal is to make sure that the young person that visits today can come back in 60 years and
00:14:42the park will still be here
00:14:43Amazing, right, should we feed some fish?
00:14:45Let's feed some fish
00:15:08Let's feed some fish
00:15:15Wonderful
00:15:15On behalf of everyone who visits Paranel Park
00:15:17You're thanking the wrong people right now
00:15:46All right
00:16:10We all like showing our pets love
00:16:16And as a chippy, the perfect way for me to do that is to build them a custom food
00:16:19The kennel
00:16:20But the one I've got in mind is going to have Chilly here cruising around in style
00:16:23It's going to be perfect for the pampered one in your life
00:16:26What do you think, mate?
00:16:27What do you think, mate?
00:16:32So, mate, this kennel, I'm just using some 15mm ply
00:16:34It's easy to work with and cost effective
00:16:37The theme?
00:16:37Well, it's a retro caravan
00:16:39Because Chilly, well, he likes that vintage look
00:16:41The first thing I'm going to be doing is cutting all my pieces to size
00:16:50John Sticks did he stay penitent
00:16:55Chilly was nice enough to jump up on the bench for me
00:16:58Which means I can use him to measure the size of a door
00:17:01Basically, I just need Chilly to stand up
00:17:03I'll take the measurement from the bench to the top of his head
00:17:06And then add a little bit for clearance
00:17:08All right, Chilly, we're going to get up on our feet, mate
00:17:11Yeah, come on, stand up
00:17:13I don't understand how he wants me to make this snazzy retro van
00:17:17When he's not even going to cooperate
00:17:18All right, oh, there we go
00:17:19There we go, thank you, Chilly
00:17:21That's all you've got to do is just be a bit stern
00:17:23All right, so it's about 400mm
00:17:25That means I'll make my door 450mm
00:17:27That was a little bit more difficult than what I had to be
00:17:29But Chilly here, well, he's a bit cheeky
00:17:36And while we're at it, we're also going to position and cut out all the windows
00:17:40We've got to keep things cool
00:17:52And to finish the cuts off so I can get right into the corner, I'm just using a jigsaw
00:18:05And the final step for all the cutting is to add these stainless steel bowls
00:18:09You can pick them up from any kitchen store
00:18:11One's going to be for water and one's going to be for the food
00:18:14Now to cut these out, I will be drilling a hole in each corner and just using the jigsaw
00:18:30And I put this together, I'm pre-drilling my holes then using some glue and some 40mm galvanised screws
00:18:50A good tip here is to use the base to help you square up the box
00:18:54So I'll screw the back first and then line it up around the edges
00:19:08And what's a caravan without a set of wheels?
00:19:11So now I'm going to be adding this 70 by 45 at the back of the caravan
00:19:15That will act as an axle and then at the front I'll be putting this chock
00:19:19I won't be attaching the wheels until after I've painted this whole thing
00:19:38I've just coated the inside of the kennel with a clear coat
00:19:41That way everything is sealed
00:19:43For the outside, we want to give it a vintage look
00:19:45So I'm going to be going around the whole perimeter in this yellow stripe
00:19:49Now I want the stripe to be 50mm, so I've got to use the width of the paintbrush
00:19:53And the trick here is just to draw a line around and work to that
00:20:11And the final colour for a doggy caravan is going to be blue
00:20:15But I need to protect this yellow stripe
00:20:17So I've just put some green tape on
00:20:18Now I can paint the whole lot blue
00:20:34With the paint dry, we're now ready to add the finishing touches
00:20:37So I'll be putting on the wheels, putting the doggy bowls in
00:20:39And even a little planter at the window
00:20:48Now we're ready to reveal the stripe and get the show on the road
00:21:00The good thing about this is, not only does it look stylish, but it's easy to move around
00:21:05And look at that, the chilli wants to get straight in there
00:21:07What do you think mate? You're right at home, yeah?
00:21:23Coming up, when you add a Sri Lankan twist to creme caramel, you get a sweet favourite
00:21:31So, so good
00:21:34Can Dr Harry conduct this canine concerto?
00:21:38I can't even do it myself
00:21:41And Misha Harrison is such a versatile artist
00:21:45Her work doesn't just hang on walls
00:21:47This dining table, I don't know if I've ever seen anything like it
00:21:50It's just stunning
00:21:56This dessert is a Sri Lankan dessert called Watalapan
00:22:01Now, the only difference with this dessert between a creme caramel
00:22:06Is it's spiked with beautiful spices and made with coconut milk
00:22:14We're gonna start off with the sugar syrup
00:22:18To a pot, I'm gonna add 200 grams of coconut sugar
00:22:22The coconut sugar gives a beautiful toffee-like taste
00:22:28I've got about a tablespoon or two of water just to get it to melt
00:22:37Just watch the flame, make sure it's on low heat
00:22:41You don't wanna burn this sugar
00:22:43And the sugar is all melted
00:22:45Alright, we're gonna drizzle two tablespoons each
00:22:50This beautiful coconut syrup in the ramekins
00:22:53And then we're gonna let it cool down
00:22:56Onto our custard
00:22:58We've got eight eggs
00:23:01In a separate bowl
00:23:04You want to just crack them and then beat them
00:23:10Ever so slightly
00:23:13So this dish is lactose free
00:23:15So if you're lactose intolerant
00:23:17This is gonna be a great one to add to your repertoire
00:23:24Just beat the eggs
00:23:29Okay
00:23:32Onto the sugar
00:23:34300 grams of coconut sugar
00:23:37300 grams of coconut sugar here
00:23:40About 540 ml of coconut milk
00:23:49There's five different spices that we put into this creme caramel
00:23:54Quarter of a teaspoon of mixed spice
00:23:59Quarter of a teaspoon of clove powder
00:24:02Quarter of a teaspoon of nutmeg powder
00:24:07And a quarter of a teaspoon of cardamom
00:24:14And a quarter of a teaspoon of cinnamon
00:24:21And we mix the coconut milk and the sugar
00:24:27Until the sugar melts into the coconut milk
00:24:32Doesn't take very long
00:24:35We've got vanilla extract
00:24:38Again, not traditional
00:24:41We usually use pandan
00:24:43But just as good
00:24:48And salt to bring up all of those spices
00:24:52And the sweetness
00:24:54Always nice to have salt
00:24:57Not too much, a little bit
00:25:04Now that the sugars dissolve
00:25:05I'm gonna add my egg
00:25:08Very slowly into the mixture
00:25:18Now how simple is that?
00:25:20We are almost done here
00:25:22The last step of this is to sieve your mixture
00:25:29If you want it to have a smooth consistency at the end
00:25:33You don't want any lumps in here
00:25:35So let me just sieve it
00:25:45Another difference between the traditional way of cooking this
00:25:49Is that I'm gonna use a water bath instead of steaming it
00:25:53So I'm gonna put them in
00:26:00So you want to fill them up
00:26:02Not to the rim
00:26:03But just about three quarters
00:26:14And now for the water
00:26:17You can use hot water from a tap
00:26:19And just fill the tray up with the water
00:26:22Where the custard finishes
00:26:28And then pop it into a preheated oven at 150
00:26:34Or until you find that the custard has set
00:26:37And it's slightly jiggly
00:26:43Oh, they look nice
00:26:53So I'm gonna let these cool down
00:26:56Before I transfer it into the fridge
00:26:58It needs to sit in the fridge for about two or three hours
00:27:01Or until they're completely set
00:27:03And then you can turn them over
00:27:19What a treat
00:27:22All right
00:27:23This is the moment
00:27:25So what you need to do
00:27:27So what you need to do is
00:27:27You need to get a small knife
00:27:29And run it through the sides of the bowl
00:27:33Are we ready?
00:27:39I'm hoping that it's gonna come off in one go
00:27:47Woohoo!
00:27:49Look at that
00:27:51That's what you're looking for
00:27:54I'm gonna chop
00:27:55A handful of cashew nuts
00:28:01And I'm just gonna
00:28:03Put it over
00:28:06The custard
00:28:08And then I'm gonna dig in
00:28:17Mmm
00:28:18I love the spice in this
00:28:20And it really reminds me of home
00:28:23So, so good
00:28:25So, so good
00:28:31So this is the normal scenario
00:28:34When I come to the door
00:28:35Or when a stranger comes to the door
00:28:40Habitat is super important
00:28:42But you don't need something this impressive
00:28:43To make a difference
00:28:47To catch up on any stories you've missed
00:28:49Plus watch loads more makeovers
00:28:51Exclusive craft and styling content
00:28:53And more
00:28:54Check us out on 7 Plus
00:29:00So much better
00:29:04Now, you probably wonder
00:29:06Why I'm wearing this PPE
00:29:08Personal protection equipment
00:29:10One of the commonest things I get to see
00:29:13Are barking dogs
00:29:14That's why these are here
00:29:15And when I reach the front door
00:29:17You'll see exactly what the problem is
00:29:19Stick with me
00:29:20As I pop these in
00:29:22And go and knock
00:29:45I can't even hear myself
00:29:48It's just absolutely deafening
00:29:51Now, so you and I
00:29:53Now, we'll be in the camp
00:29:54We'll leave these two here
00:29:55Alright
00:29:56Okay, can we do that?
00:29:57Definitely
00:29:57Okay, well you come with me
00:29:58Alright, I'll come with you
00:30:00In there, Zig
00:30:05Come on
00:30:05Let's go to the carport
00:30:07And we can have a yarn
00:30:10Peace and quiet
00:30:11I think your daughter's taken over
00:30:12Much better
00:30:12Yeah, settle things down a bit
00:30:14Okay, Danielle
00:30:16Goodness gracious me
00:30:17It's a problem, isn't it?
00:30:18It is a real problem
00:30:20And we're just at a loss to know what to do
00:30:22About it
00:30:23Because he's obviously very stressed
00:30:25And it's not good for him either
00:30:26Let's go back in history
00:30:28How old is he?
00:30:29And what's his name?
00:30:30His name is Zigmund
00:30:31But we call him Ziggy for short
00:30:33And yes, we got him just before COVID
00:30:37So he's just over four years old
00:30:39Right
00:30:39So he got used to having us all around, I think
00:30:42And then post-COVID
00:30:44He's just been very protective
00:30:46When people come to the door
00:30:48If there's anyone in the street
00:30:49He will bark like that
00:30:51But so loving to us
00:30:53But he never stops barking
00:30:54He never stops
00:30:55Any excuse?
00:30:56If it's not one of the immediate family
00:30:58He will start barking
00:30:59Okay
00:30:59I've sent some of your videos
00:31:01And thank you very much for those, they're great
00:31:04Some of them actually show howling
00:31:06As opposed to barking
00:31:07When does he howl?
00:31:08He howls when we're out
00:31:10Sometimes
00:31:10So he just seems very sad
00:31:12That we're not home
00:31:14So...
00:31:14What's the second dog?
00:31:15The little black dog
00:31:16What's the story on that?
00:31:17So that is Scout
00:31:17And Scout is just over two years old
00:31:21Right
00:31:21Scout loves to copy Ziggy
00:31:23Exactly right
00:31:24Now Ziggy's the boss
00:31:25We've done things like try to give him treats
00:31:29You know, as the person comes in
00:31:31Try to get the person to give him treats
00:31:32When they come in
00:31:34But he just goes into this zone
00:31:37It seems like he can't hear us
00:31:39He doesn't react to the treats
00:31:41He just wants to bark at whoever's there
00:31:43I think you used the right turn of phrase
00:31:45You know, he goes into a zone
00:31:46And during that zone he's not going to listen to you
00:31:50He's sort of out of control
00:31:51Because he's being possessed by something
00:31:53Yes
00:31:53I mean, it doesn't really happen that way
00:31:55But it sounds that way, you know
00:31:56And so he doesn't want to react to anything you're saying
00:31:59The point we're at now is where
00:32:01I'm very reluctant to have people over to our house
00:32:04Yeah
00:32:04Because, yeah
00:32:05It's anti-social isn't it?
00:32:06It's anti-social, it's embarrassing
00:32:08I need about 25 sets of earplugs to get through this one in a day
00:32:12But we'll make a start
00:32:13Okay
00:32:15Alright young man, you jump up there
00:32:17No growling
00:32:19Good
00:32:21Okay, look at these two front feet
00:32:22See the brown stoning around here
00:32:24Yeah, yeah
00:32:24That's saliva
00:32:25Right
00:32:25And constant licking with saliva gives you this brown stain
00:32:28This is a symptom of anxiety
00:32:32Okay, so from a clinical point of view
00:32:33I think he's normal
00:32:35Okay
00:32:35But, it's what's going on in here
00:32:39Inside his central nervous system
00:32:41That is our problem
00:32:42And that's what we have to deal with
00:32:43Mum can take the lead off and put you down
00:32:45And we're going to look at the front door situation
00:32:47And what we can actually do at the front door
00:32:49Yeah
00:32:50To try and help the problem
00:32:51Okay?
00:32:52Good boy, Zig
00:32:53Well done
00:32:54Thank you
00:33:00So this is the normal scenario
00:33:02When I come to the door
00:33:03Or when a stranger comes to the door
00:33:06What do you normally do?
00:33:08Get the people to go through
00:33:09Ignore them
00:33:10Sit on the couch
00:33:11And just sweat it out
00:33:14Wait until they've stopped
00:33:15How long does that take?
00:33:17Oh, it can take anywhere from 10 to 15 minutes
00:33:20Right
00:33:20For quite a long time
00:33:22They will settle but
00:33:24What happens if you put a lead on?
00:33:27I think he'll run away when you try and do it
00:33:29Go
00:33:30Once you get it over his head
00:33:31That's right
00:33:32Come here, love
00:33:33Come here
00:33:34Come here
00:33:34Come here
00:33:35Good boy
00:33:38Good boy
00:34:07Okay, pull it up
00:34:09You're doing
00:34:09You're doing
00:34:10You've done fantastically well
00:34:11You've controlled your dog
00:34:13You are in charge of the situation
00:34:15And you're guiding him and telling him what to do
00:34:18Yes
00:34:19And with the use of medication it will become even easier
00:34:21Yes
00:34:22Than that
00:34:26Along with the lead training at the front door
00:34:28I've also suggested a frozen Kong treat
00:34:33And lick mats to keep the dogs occupied
00:34:38Thank you very much indeed
00:34:40Lovely
00:34:40And thank you for today
00:34:41Thank you Harry
00:34:42And thank you for your input
00:34:43You have to persevere
00:34:45That's so important when you're dealing with a problem like this
00:34:47Be going on for four years
00:34:49We reckon a month for every year
00:34:52To get on top of it
00:34:53So a minimum four months
00:34:55Okay
00:34:55And everyone in the family has to be consistent
00:34:57This is the medication
00:34:58Very straightforward
00:34:59The ideal dose would have been three quarters of a tablet
00:35:01We can't get that
00:35:02So let's go with half a tablet to start with
00:35:04Okay
00:35:04And see how we go
00:35:05All right
00:35:05We're enjoying that
00:35:06And I'm going to enjoy this
00:35:08Cheers
00:35:08Cheers
00:35:21How amazing is this
00:35:22Right in the middle of the city
00:35:24Now wetlands like this
00:35:25Of course they're not just beautiful
00:35:27But they also provide important habitat for insects and animals
00:35:30And one that's often overlooked
00:35:33But plays an important role in the health of our ecosystems
00:35:36The humble frog
00:35:46Frogs are what we call an indicator species
00:35:49But what does that mean?
00:35:51Well because frogs rely on both land and water
00:35:53To complete their different stages of life
00:35:55It means that they provide valuable insight into the overall health
00:35:59And biodiversity of both environments
00:36:01But of course it also means that they're vulnerable to changes at either end
00:36:05So I'm going to show you how to bring a little piece of this wetland
00:36:09Into your backyard
00:36:10And provide a special home for the frogs at your place
00:36:25We're building a frog hotel and water is an essential part of the project
00:36:29So start by choosing a waterproof pot or bowl like this
00:36:32And if there's a drainage hole in the bottom
00:36:34Then simply plug it with a bit of waterproof putty
00:36:39The heart of this project is PVC pipe
00:36:42Which believe it or not tree frogs love
00:36:44So they've got little sticky pads
00:36:46And you can imagine the tree frogs can climb up here
00:36:48Hide away inside the pipes
00:36:51And find a sort of safe protected spot
00:36:53And I'm using pipes of different sizes for different sized frogs
00:36:56All I need to do now is just cut some of them to size
00:37:09So once you get it started it's fairly easy to get through with a hacksaw
00:37:13If you're having trouble getting it straight
00:37:15You could just put a bit of masking tape there to help guide you
00:37:18But honestly if it's not perfect don't worry the frogs won't mind
00:37:30You can just smooth those rough edges with a little bit of sandpaper
00:37:34And I know it might be tempting to paint it
00:37:37But the frogs actually prefer the pipes just like this
00:37:40And we can soften the look later with a few plants
00:37:55Now once you're happy with the position of your pipes
00:37:57You can get some sand in there to keep them in position
00:38:00Now if like me you don't have a helping hand
00:38:02You can temporarily tape those pipes together
00:38:05And then pop the sand in
00:38:06You just want enough in there that you're keeping the pipes nice and stable
00:38:17We're creating a water garden so I'm using aquatic plants
00:38:21This is the variegated ribbon grass
00:38:23I think that white will tie in nicely with our pipes
00:38:25At home you could plant it into moist soil or an aquatic garden like this
00:38:31Next up is our spotted green goddess
00:38:33Which is just nice and lush but has the bonus of white flowers
00:38:37And then at the back a little bit of water iris for some height
00:38:42Now the beautiful thing about using aquatic plants
00:38:45Is that not only do they look good
00:38:46But they're also going to help to provide some protection for our tree frogs
00:38:50As they're climbing in and out of those pipes
00:38:52Now just pop a good layer of pebbles in there
00:38:55It'll help to cover those black plastic pots
00:38:57And give our frog hotel a nice finished look
00:39:06Now it's time to add the water
00:39:08Now at this step there are a few things to think about
00:39:11So you could use tap water
00:39:12But only if you leave it outside long enough for the chlorine to dissipate
00:39:15Or you could collect those little water conditioning drops
00:39:18From your local pet or aquatic store
00:39:20Or you can do what I've done and collect fresh rain water
00:39:23Now just when you're adding the water
00:39:26Make sure you don't put it above the pebble layer
00:39:28Because you don't want to encourage mosquitoes
00:39:39Just for a bit of added interest I've picked up some plumbing fittings
00:39:42I'm just going to plonk on the top of those pipes
00:39:44Look at that!
00:39:45It's like a little frog veranda
00:39:47So they can come out, peek around and still have protection
00:39:58There we go!
00:39:59So just one final tip for you
00:40:01Remember frogs can be a little bit noisy at night
00:40:03So don't place your frog hotel close to the bedroom
00:40:06You might regret it
00:40:07But now all that's left to do is sit back, relax
00:40:11And wait for your new guest to check in
00:40:13I think I need a space that you know I'm safe
00:40:18I'm here in Wollongong to meet a local artist
00:40:20Whose work is unlike anything I've ever seen before
00:40:25We couldn't continue on with the fun without actually stopping off at
00:40:28Babinda Creek for a bit of a kayak
00:40:32This issue of Better Homes and Gardens magazine is all about
00:40:35Celebrating the power of colour
00:40:37Check out vibrant florals that can bring joy to your garden
00:40:40No matter its size
00:40:42And plants that can brighten up even the darkest, shadiest corners
00:40:45Plus, it's absolutely the season of home-grown tomatoes
00:40:49Find my tips to making them thrive
00:40:52And when it comes to harvest, ensure they're full of flavour
00:40:55Find delicious recipes to put your fresh pick to good use
00:40:58This month's magazine features a bonus 36-page booklet
00:41:02Full of quick and easy recipes for simple and light summer cooking
00:41:08So much better
00:41:11Wollongong's always been a town of contrast
00:41:13Both busy industry and also a relaxed coastal township
00:41:19I'm here to meet a local artist whose work embodies both of these principles
00:41:23Hard work and beauty
00:41:39Hello, how are you going?
00:41:40Misha, so nice to meet you, I'm Juliette
00:41:42Misha, nice to meet you
00:41:43Thank you for this
00:41:45No worries
00:41:45I love your outfit
00:41:46You're obviously a big fan of colour
00:41:48I've seen your artwork online
00:41:49And I'm such a fan
00:41:51Oh, thank you so much
00:41:52Thanks for coming down
00:41:53I'm so excited to show you my studio
00:41:55My new artwork
00:41:56Oh, what a spot in Wollongong
00:41:58And I cannot wait to see your studio
00:41:59Can we go take a look?
00:42:00Yeah, let's go
00:42:15Awesome
00:42:16Wow, Misha, your artworks just sing
00:42:18The moment I walked into this room
00:42:20They're so vibrant and lively
00:42:22They are beautiful
00:42:23And I love that you've got them on muted grey walls
00:42:26Because it really makes them pop
00:42:27Thank you so much
00:42:28Yeah, colour is very much part of my personality, my art
00:42:31And yeah, I just love it
00:42:32It brings so much joy and, yeah, inspiration to my life
00:42:35You can see that layering in your work
00:42:37So tell me a little bit about that
00:42:39My artworks are three-dimensional artworks
00:42:41They're all crafted from plywood
00:42:43I love that you can take like a mundane everyday building material
00:42:47And transform it into something really beautiful
00:42:51And I also noticed that you've applied the same technique to furniture
00:42:56This dining table
00:42:57I don't know if I've ever seen anything like it
00:42:58It's just stunning
00:42:59I needed a dining room table
00:43:01And classic Misha Harrison needs to build everything from scratch
00:43:04So I decided to translate my artwork into a dining table
00:43:09And I'm stoked with how it turned out
00:43:11Oh, the result is beautiful
00:43:13Thank you
00:43:13It works so well with that glass on top
00:43:14Thank you so much
00:43:23Misha, I noticed you have a still life book in this artwork
00:43:26So how do you decide on the subject matter in your work?
00:43:30I'm just absolutely obsessed with the intricacies
00:43:33And the patterns found in nature and plants and drapery
00:43:37It just, yeah, it calls for such an interesting contrast of shapes and textures
00:43:42And how long would something like this take you?
00:43:45This takes about a full week of going very hard on the tools all day every day
00:43:52I would love to see some of that process
00:43:54Yeah let's do it
00:43:55But I'll get changed and I'll show you what it's all about
00:43:58Okay great
00:43:59Looking at the pictures I keep on myself
00:44:01Cause it's been so long since I've looked like myself
00:44:04Burn another candle down
00:44:07Burn another candle down
00:44:10This is where the magic happens
00:44:12How gorgeous
00:44:13Lots of busyness I see
00:44:15Yes, lots of busyness
00:44:17This is the workbench that I work on
00:44:19So you'll find me here most days slaving away
00:44:22I've got the jigsaw which I will like cut all my shapes out with
00:44:26I've got the router which creates all the different grooves and carving part aspects of the work
00:44:32And how do you start to create the patterns?
00:44:35I'll draw out different parts that need carving and then I'll just go from there
00:44:40And I'll usually cut one out, see if it looks good, if it's not going to break
00:44:44And yeah, go from there
00:44:47Well this is really interesting, it's obviously a work in progress
00:44:50How do you get from that point before with all the tools to this?
00:44:54I always liken my works to a big jigsaw puzzle
00:44:58So every piece of the puzzle is hand crafted, carved, stitched and embroidered
00:45:03And yeah, it's just really working bit by bit
00:45:06And then eventually the puzzle comes together
00:45:08If you could see the work in this
00:45:11Each piece of the pineapple is individually put on there
00:45:14And it is hand stitched as well, it's just really beautiful
00:45:21I love the texture that you get with the ply as well
00:45:24Because it's not that flat
00:45:26Yeah, it's got that nice textury tooth to it
00:45:29I really love the ruggedness and the rusticness of the wood
00:45:33Like you can still see that it is wood underneath all the paint
00:45:36With the embroidery, I try and get really contrasting colours
00:45:39Like it needs to sit apart from the background colour to make it pop
00:45:46Otherwise, if you're just embroidering like the same colour for texture
00:45:49It's not, it's getting lost in the whole work
00:45:52So I try and pick something that's going to stand out a little bit
00:45:55And do you put the holes in beforehand because you know where you're going to stitch it?
00:46:01Yes
00:46:01Or you just kind of put them everywhere and hope for the best?
00:46:04Yeah, no I do them, there is a method to some of my madness
00:46:08Yeah, I'll map out where the stitching's going to go
00:46:11It's almost a bit meditative I would imagine
00:46:14Definitely, do you know what?
00:46:16Even the power tools are a source of meditation for me
00:46:19As crazy as that sounds
00:46:21But yeah, I really get lost in my whole process
00:46:24This is the quieter part of the process
00:46:26But yeah, I love all of it
00:46:28It just, I can be in here for hours and the time just gets away from me
00:46:32Would you like to do some? You can be an artist for a few minutes
00:46:37I'll have a go for sure
00:46:39But if people want to find you, how do they, where do they find you?
00:46:43If they want to, if they're interested in your artwork
00:46:45Yeah, so they can head to my website where I've got some available work
00:46:48Some limited edition reproductions of my work
00:46:51So prints and then also some other jigsaw puzzles, towels, other products
00:46:56And they can find me on Instagram
00:46:58Well, I have absolutely loved our time together today
00:47:01Thank you so much for having me
00:47:03I love your artworks, I'm a big fan
00:47:05And I think everyone at home will as well
00:47:07Thank you so much for coming
00:47:08I've really loved every minute of sharing my art and my journey with you guys
00:47:12Thank you so much
00:47:13You're welcome
00:47:14I'm going to hand this back before I ruin it
00:47:18Coming up, North Queensland has so much to offer its visitors
00:47:22But sometimes you just have to take it easy
00:47:25This is one of the most relaxing things that I've ever done in my life
00:47:29It is, it is so, so beautiful
00:47:32And gardening is great for the mind and body
00:47:35And Graham's found a garden that's great for the community too
00:47:39To share the workload and enjoy the harvest
00:47:53Our tropical North Queensland adventure is seen as travel from Cairns down the Cassowary Coast
00:47:59Which actually starts a bit further south
00:48:00We couldn't continue on with the fun without actually stopping off at Babinda Creek for a bit of a kayak
00:48:05How's your kayaking skills Jo?
00:48:07Well last time I was in a kayak I felt straight in the water
00:48:08So of course going to say they're fabulous
00:48:10Yeah, not a great place to start
00:48:16Hello Paul
00:48:16Good morning Jo, good morning Charlie
00:48:18How are you this morning?
00:48:20Well we're fabulous, look where you've brought us
00:48:21This is amazing
00:48:22Isn't it a beautiful part of the world
00:48:24As we see lots of black brim and that down in the creek here
00:48:27At the foothills of two of Queensland's highest mountains
00:48:30Really?
00:48:31I know it's a bit under cloud at the moment
00:48:33Shall we head off?
00:48:34We'll head downstream?
00:48:35Yeah, why not?
00:48:35Okay, let's go and discover this lovely place
00:48:37Unreal
00:48:49So if you just have a look over the right there
00:48:51That's the catfish nest over there
00:48:53Just on your right hand side there
00:48:54Right here?
00:48:55Yep
00:48:55Yep
00:48:57See the haliconias up there Jo?
00:49:00They're beautiful
00:49:01And wild ginger there as well
00:49:03So lush
00:49:04Yep
00:49:07What a great sound from that little bird
00:49:09Wow
00:49:11I think I've found what I'd do if I wasn't a landscaper
00:49:15It's a great lifestyle honestly
00:49:17Float down a river
00:49:19Paul, I'm going to say this is one of the most relaxing things that I've ever done in my life
00:49:23It is so, so beautiful
00:49:25It is a beautiful part of the world isn't it?
00:49:27And you could be anywhere
00:49:29Nature
00:49:29Nature does it all
00:49:30Nature does it all
00:49:31It does
00:49:32I don't think I've ever seen this one more relaxed
00:49:35Are you going to wake up about the time we get to Mongali Dairy?
00:49:38Maybe
00:49:39Maybe I'll just stay here
00:49:40How far away is the dairy?
00:49:41About an hour
00:49:42An hour
00:49:42Can we paddle there?
00:49:43It'll be a big paddle
00:49:44Unfortunately it's on top of the hill
00:49:46We're at the bottom
00:49:47So yeah
00:49:51Guys
00:49:53Go
00:50:00Well apart from tourism, farming absolutely thrives in the glorious warm weather of Queensland's tropical north
00:50:07And Mongali Biodynamic Dairy just isn't any old farm
00:50:09Hey
00:50:10Hello
00:50:11How are you?
00:50:12How are you?
00:50:13Nice to meet you
00:50:14Nice to meet you both
00:50:15How long have you guys been here for?
00:50:17Rob's been here since he was four
00:50:18Sixty-four we came here
00:50:19Wow
00:50:20This is the house we grew up in
00:50:21Yeah
00:50:22The farm, it was a small dairy farm when mum and dad first took over the farm
00:50:25Goodness, I mean dairy farming is pretty relentless
00:50:28So you obviously had to fall in love with the lifestyle for you both to be here still
00:50:32Mmm, you get so far in debt you can't get out of it, yeah
00:50:35No, we're very passionate about what we do and Rob in particular is passionate about regenerative farming
00:50:42And so in 1987 when he took over the farm from his parents with his brother Dan
00:50:48They started looking at alternative ways to farm and came across biodynamics
00:50:52That's something I'm super passionate about, can we go and have a closer look at some of them?
00:50:55I'd love to talk about that, yeah
00:50:56So you two are going to head off and do that and you and I, you just mentioned how diverse
00:51:00the farming has come here
00:51:01Absolutely
00:51:02You've got to see some of the wonderful products we make, the ice cream and the cheeses
00:51:05Ooh
00:51:06Yeah
00:51:06We might even save you two some for later
00:51:08We'll come back for an ice cream
00:51:09Okay
00:51:10Did you hear that?
00:51:11If you're lucky
00:51:18Well this really is quite picturesque isn't it?
00:51:20It's a beautiful spot, yeah, really really nice, yeah
00:51:22So what is biodynamic farming?
00:51:24So biodynamics is essentially working with the laws of nature
00:51:27A lot of chemical farming, they push those boundaries by using the synthetic fertilisers and the chemicals and the poisons
00:51:33Whereas we just work with the biology in the soil, we enhance it with some of the biodynamic preps
00:51:37And that just brings life forces back into the soil
00:51:40And we use homeopathic quantities, tiny little amounts
00:51:43And that does magic things
00:51:45So this is the soil after quite a few years of biodynamics
00:51:49Okay
00:51:50Quite often you get layers in your soil
00:51:52This has got no layers in the soil, it's beautifully structured
00:51:55It's probably got an enormous amount of air in there
00:51:58So
00:51:58That is incredible looking soil isn't it?
00:52:01You've got all different sized heads in there
00:52:03Yeah
00:52:03That's really fantastic stuff
00:52:05Well I'm quite excited to find out what this tastes like in ice cream form
00:52:09Okay, we could take a bit up and squash it into the ice cream if you prefer
00:52:12I think we could get you a new flavour
00:52:13Okay
00:52:14Let's go and find Charlie's dirt flavoured ice cream
00:52:16Okay
00:52:18It's delicious
00:52:24Michelle, this is so much more than what I was expecting
00:52:27And so many of your beautiful products are here
00:52:29Yeah, it's really lovely to be able to have the Farmhouse Cafe to showcase the products
00:52:34That, you know, we put so much time and effort into looking after the land, producing a wonderful biodynamic milk
00:52:41It's really lovely to be able to showcase them in a range of products
00:52:44I mean you tapped into the fact that you're using local products everywhere
00:52:47But you also sell a lot of other companies things in your store
00:52:50I mean you're real champions of this area
00:52:52Well our success came from our local community and then our communities further afield supporting what we were doing
00:52:58People really want to know that when they buy a dairy product that the land's been looked after
00:53:04That the cows are treated well
00:53:06And we're all about making sure the land is there for future generations
00:53:09We're all about health both of the people but also of the land
00:53:13See I love that
00:53:14You've got happy healthy land, you've got happy healthy cows
00:53:17And the end result is some of the best produce I think I've ever tasted in my life
00:53:21Fantastic
00:53:21And we see you two found where to find the ice creams
00:53:26Look at this
00:53:27Wow that looks delicious
00:53:29One thing I've been dying to ask you
00:53:30I saw inside that you've got so many lactose-free different products
00:53:35Including lactose-free pouring cream which I haven't seen before
00:53:37Great new coffee
00:53:38Is it? Good new coffee? And why the focus on that?
00:53:42This one
00:53:42I'm lactose intolerant and I design all the products so therefore I've decided to
00:53:46So a lactose intolerant dairy farmer?
00:53:50Yes
00:53:51I haven't heard it all
00:53:52You don't get that very often do you?
00:53:55Well congratulations on what you're both doing
00:53:56This is really something else
00:53:58And something delicious
00:53:59I know, don't worry
00:54:01We are enjoying it as well
00:54:07Now here's a common problem that you find in basically all kitchens that you walk into
00:54:12You have a cupboard door and the gap isn't even
00:54:15You can see this one isn't closing properly
00:54:17Now if I look at the gaps I can see that this one's even
00:54:20But on this side it runs out
00:54:22It's bigger at the top
00:54:23Smaller down the bottom
00:54:24And that's exactly where it's hitting
00:54:26So that means this is the door that needs to be fixed
00:54:29But the good thing is it is easy to do
00:54:31You just need a screwdriver
00:54:32And because I'm short I've got a stepladder as well
00:54:34And that will get me up the top
00:54:38So to adjust these hinges basically there's a screw in here
00:54:42But if you undo it brings the door forward
00:54:45And if you do it up it brings the door back
00:54:47So that's exactly what I need to do
00:54:48Is do that screw up
00:54:49And I'll also do it on this hinge here
00:54:52Once I've got that gap nice and even
00:54:54This gap here should be correct again
00:54:56And the good thing is when you do have concealed hinges like this
00:54:59They're not only in the kitchen they can be in your wardrobe as well
00:55:02And it's the same principle to adjust them
00:55:20Put the soft closer, soft closer back on
00:55:24Test it out
00:55:25Eh?
00:55:27That is absolutely beautiful
00:55:29And how easy was it to pick?
00:55:30You'll ask yourself why you've been looking at it for years
00:55:33Gardening promotes wellness for the body
00:55:36And a healthy mind
00:55:39Did you know that green spaces can help your sense of wellbeing?
00:55:43Or that red and orange are believed to increase energy levels
00:55:47Colours can affect our moods and motivations more than we know
00:55:51In this issue of Better Homes and Gardens magazine
00:55:54It's all about harnessing the power of your favourite colour
00:55:57Explore the power of colour drenching in an affordable way
00:56:01And grab your copy to discover the magazine's call on the colour of the year
00:56:06Plus Creative Projects editor Geneva van der Zeel
00:56:09Shows you how to refresh a second hand lamp with vibrant fabric
00:56:13Get your copy of the magazine for a bonus 36 page booklet of quick and easy recipes
00:56:19To master no sweat summer cooking
00:56:37You know it's no secret that gardening provides heaps of benefits
00:56:41Wellness for the body keeping you active and alert
00:56:45And keeping your mind sharp in this very complex world
00:56:48It's just the joy of growing some flowers
00:56:50Cutting them, putting them in a vase, the colour
00:56:53Watching the bees coming in
00:56:55Let alone growing a crop
00:56:57That you can feed yourself and your family
00:57:00Will you just look at those pumpkins
00:57:02It's also a fantastic way for a community to come together
00:57:06With those people that have similar passions
00:57:09This is the Wentworthville Community Garden in the western suburbs of Sydney
00:57:14And here gardeners come together of all ages
00:57:17I might add young and old, everybody in between
00:57:19To share the workload and enjoy the harvest
00:57:25I turn the pages
00:57:292010 on the bag in ink
00:57:33Flipping through faces
00:57:37Pictures of the little me
00:57:40Yeah
00:57:41Audrey hanging on the line
00:57:44Come on in, it's supper time
00:57:46Middle schools
00:57:47You know the locals here are very proud of their achievements
00:57:50And rightly so
00:57:51It looks beautiful, much loved and well maintained
00:57:55And when you think they've only been here for 16 years
00:57:58They've already got 170 members drawn from the local community
00:58:03And by the way they're not beyond getting involved in competitions as well
00:58:07They've won several gold medals at the Royal Easter Show no less
00:58:11And what I've noticed walking around
00:58:13There's a wide range of herbs and flowers and vegetables
00:58:17Some really unusual ones
00:58:19And that reflects the culturally diverse community who live here
00:58:30Well, we've got the whole family gardening here
00:58:34Hello, how are we?
00:58:35Hi
00:58:36The young one here is gardening too
00:58:39So, why do you like gardening?
00:58:41I love gardening because it gives lots of fresh air
00:58:44And better for the environment
00:58:48And it's also beautiful to plant
00:58:54Good morning, Saruchi, how are you?
00:58:57Good morning, I'm good, how are you?
00:58:58I'm fantastic, thank you
00:58:59Now, I call this bitter melon
00:59:03Yeah, we call it bitter gourd
00:59:04Bitter gourd
00:59:05Did you grow this in India?
00:59:06Yeah, I used to in the balcony
00:59:08But I am fortunate enough to get a garden space here
00:59:12Isn't that fantastic?
00:59:13So how old is this crop?
00:59:15This one maybe a month old
00:59:17A month?
00:59:18Yeah
00:59:18Wow, look at the growth
00:59:19Yeah
00:59:19How do you eat it?
00:59:21Do you cook it or eat it raw?
00:59:23No, no, raw you can't eat it because it's bitter in taste
00:59:26It's too bitter
00:59:26Yeah, so there are different ways you can eat it
00:59:30I usually chop it into small slices
00:59:33Right
00:59:33Round slices
00:59:34And you can fry it with salt and turmeric
00:59:36Oh
00:59:37And you can eat it
00:59:38So it will become crispy and crunchy like chips
00:59:40And of course it's full of beneficial minerals and things for your gut
00:59:44Yeah
00:59:45And for the mind and the body
00:59:46It's a really amazing vegetable
00:59:48Yeah, it is, yeah
00:59:49And then when it splits open
00:59:50Yeah
00:59:51It has the most beautiful
00:59:52Seeds
00:59:53Yeah, the seeds
00:59:54Yeah
00:59:54Aren't they glorious?
00:59:55Look at this one
00:59:56It's just so pretty
00:59:58How many people are growing bitter gourd or bitter melon?
01:00:01Thank you for your time
01:00:02I'll leave you with the bitter gourd
01:00:03Thank you so much
01:00:04Thank you
01:00:21I tell you what Pat, this is your garden here
01:00:24Yeah
01:00:24So how long have you been gardening here at the community garden?
01:00:30At the community garden I've been three years
01:00:33Do you feel 93?
01:00:36Not really
01:00:37No?
01:00:37No, no, I really enjoyed coming here and dig all the bad weed
01:00:44The weeds out
01:00:45And you've got rockmelons coming, look at your rock melon
01:00:48Rock melon, yes
01:00:49And you the gardener, you know much about gardening?
01:00:52A little bit
01:00:53Well, when they're that colour, they ready to pick or I should leave it longer?
01:00:59If you can smell the rock melon, it's ready to harvest
01:01:02I want to see if it's ready to harvest
01:01:05Look at that
01:01:06Can you smell it for me?
01:01:09I don't know if I can get down that far
01:01:13You smell it?
01:01:16Yeah, not quite ready yet
01:01:17No, not really, no
01:01:19I tell you what, that weighs quite a few kilos
01:01:21Are you doing gym?
01:01:22I went to gym in my early day, but I haven't been doing gym anymore
01:01:26Well, you don't need to
01:01:27Honestly, the way you're lifting that rock melon up, you're like doing weights at the gym
01:01:31That's right
01:01:31I hope I'm as active as you are when I'm 93
01:01:34Well, I'm happy, I'm happy, I'm happy for you
01:01:44Happy for you
01:01:49Now, it is fair to say that there are quite a few tasks in gardening that get a little bit
01:01:54more difficult as we get older
01:01:55None of these should be reasons that should stop you from getting into your garden
01:02:00Or more importantly, even stop you from starting gardening in the first place
01:02:05Now, the really good news is there's a whole range of assistive products that will really help you keep gardening
01:02:11What about a kneeler? It takes the weight off the knees and the back
01:02:15Now, a lot of the tools have got ergonomic handles
01:02:18That helps with arthritis and your elbow as well
01:02:21But it's not only tools, how about this raised garden bed?
01:02:25It's just at the right height
01:02:26It's got drainage in each of the legs
01:02:29Great size for an individual wanting to grow some herbs and flowers and veggies
01:02:33Love it
01:02:42Oh, you and I, we're gonna rise again
01:02:48We were silenced by the night
01:02:52But you and I, we're gonna rise again
01:02:56Divided from the light
01:03:01I wanna love the way we used to
01:03:05Well, as the members of this community have shown, you're never too young or too old to garden
01:03:12And get enjoyment from it
01:03:13The friendship, the cultivation and the harvest
01:03:16It really is one of life's great pleasures
01:03:21Well, I hope you enjoyed that
01:03:22Not long now until we're back with a whole brand new series for 2026
01:03:26But until then, make sure you join us again next week for more of our summer series
01:03:33Next time
01:03:34Could this be the biggest tiny home we've seen?
01:03:38This house is on a tight inner city urban block, but it's packed with some big design ideas
01:03:45We all love a good burger, but Collins are so good, you just can't stop eating
01:03:50You ready?
01:03:54If your kitchen is a complete disaster, there's really only one question you need to ask
01:03:59Should you renovate or detonate?
01:04:02Plus, you'd think building with rammed earth is as tough as it gets
01:04:06But Charlie's found it tougher to keep Adam focused
01:04:09This has nothing to do with rammed earth, you're making mud pies
01:04:12In a stunning garden where the gold rush once thrived
01:04:16Graham's enjoying all the treasures above the ground
01:04:19You can't beat those golden, gleaming sentinels of yellow of the Italian poplar
01:04:27And Dr Harry's having his eyes open to life with a couple of South American cuties
01:04:32About 120 alpacas?
01:04:34We're dreaming to get a lot now
01:04:37That's next time on Better Homes and Gardens
01:04:39And we're going to try to grow up with the new little flicker
01:04:39And we're going to try to grow up with the new particular one
01:04:39Now if we're in the new helicopter, we'll try to grow up with the new product
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