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Better Homes and Gardens - Season 32 Episode 13
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00:00Music
00:07Australians love seafood, particularly around Easter.
00:11Would you believe that every year each of us consumes about 25 kilograms of seafood?
00:16And given that we are a country that is famously girt by sea, we are spoiled for choice.
00:21Tonight on Better Homes and Gardens we're going to meet a man who has inspired generations of foodies to get
00:26fancy with fish.
00:30Tonight we've got a handy addition to your stairs.
00:34And would you all look at that, I definitely think we've addressed the safety issue here.
00:39With nature as his canvas, this gardener has created a real work of art.
00:45Can we go and have a look at the garden now? We certainly may.
00:48From chips to chic.
00:51It doesn't look great now, but when I'm finished, I promise it will be mantelpiece worthy.
00:59When life gives you lemons, make lemonade.
01:02But if it gives you holes, make donuts.
01:05It's a classic Malaysian treat, banana donuts.
01:09And Dr Harry visits a beautiful sanctuary where forgotten farm animals are given a real home.
01:16Everyone would have a story.
01:18And I want to hear some of those stories.
01:21Can we go for a ride?
01:37There's not many people in the world who know more about seafood than Rick Stein.
01:41He's shared his passion with audiences worldwide through his decades of TV cooking shows.
01:46But something people might not realise is his special connection to Australia, which began when he was just 19 years
01:52of age.
01:54I've lived in Cornwall for most of my life.
01:57It's made me who I am today and inspires so much of what I do.
02:04So Rick, I feel like with your international profile and that gorgeous English accent, I should be saying welcome to
02:09Sydney.
02:09But that would be so inappropriate because you're pretty much part of the furniture in this country, aren't you?
02:13Well, I've been here lots and lots over the last 40, 50 years.
02:16I first arrived here in 1967 and I sort of fell in love with the place immediately, I think.
02:23I guess all the years of work that you've done on the BBC, like people automatically, when you say your
02:26name, they go seafood.
02:28But is it probably truer to say it's not just about seafood for you, it's just about the quality of
02:33any produce that you have, whether it's from land or the sea?
02:35Yeah, I mean, the reason I started with seafood was I had this little restaurant in Cornwall and back in
02:40the UK.
02:41And in those days, in the 70s, you really cooked what you could get hold of locally and what was
02:46available in Padstow, around Cornwall.
02:49It was fish, it was fish and shellfish.
02:51And my parents, we had a house in Cornwall and my mother cooked lots of fish, my dad had a
02:56share in a lobster boat.
02:57Oh, wow.
02:58So it's sort of like part of my sort of heritage.
03:00DNA.
03:01DNA, Joanna, yeah, DNA.
03:03And your latest series that you've shot in Australia, is that just aired in the UK?
03:07It has.
03:08It's gone down really well, really.
03:10And really it was the point of it was to sort of trace back when I first arrived here in
03:15the 60s and just have a look at how the country had changed, particularly as far as food was concerned.
03:21But the one thing I really loved were Aussie burgers, you know, and one of the things I had to
03:26do in this new series was track down the perfect Aussie burger, which I still love.
03:32And when I came back from my tour in the 60s to England, I said to my mother and my
03:37sister, I'm going to open a hamburger joint.
03:40I didn't.
03:41But there you go.
03:42So let's talk about your new restaurant here at Coogee.
03:44I mean, easy to see the location choice.
03:47But when I saw it, I just thought, well, this is great.
03:49Because the thing I love about my particular restaurants is being by the sea.
03:53You need to have the smell of the beach, the smell of the sea.
03:58It predisposes you to enjoy your seafood, I think.
04:02Well, it's a beautiful scene that you've set and it's working on me, so I can't wait to check this
04:05one out.
04:05Well, let's go.
04:17Jo, this is Sass, my wife.
04:19Oh, so nice to meet you.
04:20The other half of the dynamic duo.
04:22It's so awesome to meet you.
04:23I've got to say, this is truly spectacular.
04:25You guys really collaborate a lot and you do a lot of work on the interiors of all the restaurants.
04:30So you describe it to me, how you saw the vision.
04:33Well, I describe it as coastal chic, which Ricky hates.
04:37But I think it sort of sums it up.
04:39And he's a bit of a Mediterranean boy.
04:41Yeah.
04:42So hence, I have all the beautiful olives around and the nice blue and white tiles.
04:47And also just playing on being so close to beautiful Coogee Beach.
04:51We've got a lot of beautiful art by a lovely girl, Bridget Thomas, who is a young artist.
04:57So compared to Banisters at Molly Malkin, Port Stephens, how does the decor of this compare to that?
05:03Well, I think of them as like three sisters.
05:07They're all related, but they're a little bit different.
05:09They've all got this sort of unique touch.
05:11I guess all the adventures that you two have in life come out in your many, many cookbooks.
05:15Is it right to say that this one in front of us is your first Christmas book?
05:20Yeah, Jo.
05:20I mean, it was actually Sass that suggested I do a book on Christmas about four years ago.
05:25And I said, nobody would want a book on Christmas from me.
05:28I do like seafood.
05:29She said, trust me, trust me, they will.
05:32And it's got a bit from Sass in the middle about an Aussie Christmas.
05:37It would be remiss of us if we didn't spend today or a part of today talking to you about
05:41fish.
05:42Because I believe the other real key feature of this amazing restaurant is you actually have an ice bar for
05:47this restaurant.
05:47I do, Jo, yeah.
05:48Well, let's go and have a look at it.
05:50I'd love to.
05:50So I think it just says everything about a seafood restaurant.
06:00So this is our ice bar, changes every day.
06:03I mean, I just think it's when you come into a seafood restaurant, if you can see fish and shellfish
06:08on ice like this, it just sets you up nicely.
06:11You know, you just think, oh, I wonder what I'll have.
06:13So how do you think our seafood compares to other places in the world?
06:17Well, in Australia, I'm always doing the comparison with Britain.
06:21I mean, we don't have fish like hapuka, which we use in our fish and chips, actually.
06:25Yeah, okay.
06:26Which is a really lovely fish related to the sea bass back home in the UK.
06:31Yep.
06:31The Murray cod, it's a freshwater fish.
06:34It's a really special freshwater fish.
06:37Dory we get in the UK.
06:38But I do think the dory here are slightly more tasty.
06:42Exactly the same looking fish with the old thumbprint of St Peter on it.
06:46Yep, with the old mark.
06:46So, Rick, a lot of people sometimes have a hesitation.
06:49Yeah.
06:49They're not familiar with cooking with seafood.
06:51Yeah, yeah.
06:54And you've worked so hard to change attitudes for it.
06:57So, is there any chance that you have, like, a fabulously easy dish that might actually sway those people?
07:03There just might be, Joe.
07:04Let me show you something.
07:06Brilliant.
07:06I get to watch the master at work.
07:14Hi, Colin.
07:15Hi, Chef. How are you?
07:16Nice to see you.
07:17Nice to see you.
07:18Hello.
07:18Hi, nice to see you.
07:20Colin's going to do the work today.
07:21I love it.
07:22I'm just going to tell you what he's doing.
07:23You're delegating.
07:24Yeah.
07:25So, what we've got here is blue-eyed trevalla.
07:27Okay.
07:28One of my favourite fish.
07:29And I think the reason I like it so much is it's sort of a really meaty fish.
07:33Yeah.
07:34Really firm.
07:35Colin's now going to roast it, but season it first.
07:39And what temperature would you cook that at?
07:41So, about 190.
07:43190?
07:44Beautiful.
07:45So, it's simple.
07:46You know, I think a lot of people don't actually realise you can roast fish.
07:50Yeah.
07:50You know, every sort of good dish has to have some sort of garnish.
07:53So, Colin's just putting some fish stock.
07:56Yeah.
07:56Now, plough in there just a little bit.
07:58Mm-hmm.
07:58And then some fish sauce.
08:00Yep.
08:01There we go.
08:02And now some butter.
08:03Okay.
08:04I'm just going to melt that.
08:05So, the point is just keep it light.
08:08Yep.
08:08And then he's just going to add some zucchini courgettes, we call it.
08:12Yep.
08:12Green and a yellow.
08:13You know.
08:13And obviously with them, you know, sliced so thinly.
08:16Yes.
08:16And it doesn't matter if it's a little bit undercooked.
08:20It's got a bit of texture there.
08:22Yep.
08:22And now salmon eggs, salmon caviar.
08:25I believe you've actually milked salmon to get the eggs out.
08:29It was so much fun.
08:30And just the freshness of them and that little salty explosion of flavour.
08:34It's beautiful.
08:35Lovely.
08:35And finally, some chives.
08:37And that's done.
08:38I can't believe how simple that is.
08:40Well, that's it.
08:41It's got to be simple.
08:42Because the flavour will be in that lovely blue wine and the hollandaise sauce.
08:47Unreal.
08:47I like it.
08:47And a little bit of backup from this.
08:49I honestly cannot wait to see this come together.
08:51It's great.
08:52And that's coming up later in the show.
08:57A simple ham roll will make life a lot safer in this household.
09:01It smells divine.
09:03It looks great.
09:05The only test now is if I can stop eating at just one.
09:21Ah, the good old Aussie red brick home.
09:24It is literally built into the DNA of our suburbs.
09:27But for all that solid construction,
09:29a house like this today likely comes with a few renos and some safety issues too.
09:38Whoa!
09:40Not sure who thought this was a good idea back in the 1950s.
09:44That is a serious drop.
09:45I mean, obviously this deck has been added at some time,
09:49but still, it doesn't look like there's ever been a handrail along here.
09:52And there's some hard surfaces down there so you could get seriously injured.
09:56I think we can definitely do better than this.
09:59This is not ideal for any family.
10:07All right, so the idea is I'm going to be making a balustrade for the landing and also the stairs.
10:12Now to do that, I've got my materials here.
10:14I'm using some 90 by 90 pre-primed pine.
10:17They're the posts.
10:18And then I'm going to have my 90 by 42.
10:21That's for the top rail.
10:22And then these ones here are the 40 by 32s.
10:25They're going to be the balusters.
10:26But the great tip here is to make sure you paint everything while it is in long lengths
10:30because it's a lot easier to do before you start cutting it up.
10:34And also, it is an absolute nightmare to try and cut in against those coarse red bricks.
10:46With the posts dry, I've just docked them to a rough length.
10:50But the way this is going to work is basically I need a post up against the wall.
10:54We're going to have a post at the end of the landing here and then one down the bottom,
10:57which will allow me to run my top and bottom rails and then have our balusters attached to that.
11:02But obviously, it's not going to be great to have a post attached to this landing like so.
11:07It's not going to be strong enough.
11:08So what I need to do is check around the deck, check around the tread,
11:12and have this post sitting hard up against our brickwork.
11:16So now, let's start marking it out.
11:53Let's see how it fits.
12:00Oh, I like a glove.
12:02Beautiful.
12:03So now, I can plumb this up.
12:04I'll get my fixings in.
12:06So on this one, I'm going to be going into the timber landing.
12:09I'll put a bugle into that, use a masonry anchor into the brickwork.
12:13Once this one's fixed, I'll then get on to the other two posts.
12:40I'll be a gentleman.
12:42I'll be a gentleman.
12:46Sharpshooter.
12:47I'll be a gentleman.
12:48Sharpshooter.
12:50Sharpshooter.
12:51Sharpshooter.
12:51I'm told she's a cold-hearted killer.
12:53Cherry, cherry, I'm gonna stop like that.
12:56Cherry, cherry, cherry on your tongue so bad.
13:00All right.
13:00That's the post fixed in place.
13:02Now we can get onto the handrail.
13:04And for that we want to make sure they're at least a metre high at a landing and then I've
13:10continued that height
13:11Raking down the stairs and that's exactly how I got these angle cuts
13:15You want to make sure you take your measurement from the front of the nosing measure up a meter
13:19I did the same on this tread here and then simply just
13:22Intersected those two points and that creates this angle to hold it in place. I'll be using some 75 mil
13:28galvanized screws
13:41Oh
13:41Nice, how good does this look there?
13:44We could actually leave it like this, but we want to make it safe for little kids
13:48So we will be filling it in with the balusters the simplest way to get the angles is to use
13:53your sliding bevel
13:55They slide in and out and up and down and because we know this post is nice and plumb. I
14:00can simply go up against it and
14:01And then set my angle hard to this hand rail once I'm happy with that. I'll lock it in place
14:08So now this is the angle that we're going to be working with
14:11I simply just need to take my measurements in between the posts and cut everything to size and I'll use
14:17this same angle on the top of my balusters, too
14:32Then everything cut we are now ready to put our top and bottom rails in the way
14:37I'm going to set these is so our balusters end up flush with the front of the post and I'm
14:41using some hundred mil screws to hold it in place
15:09Now we're ready to put up our balusters so the spacing for this opening here works out at a hundred
15:15mil
15:15I've just cut myself a block now
15:17We know that this post is nice and plumb so that means if I put my block up against that
15:22Sit the first baluster in I'm going to use a pin gun to hold it in place
15:26Move it down the bottom and continue across. I know that everything's going to be right
15:54And would y'all look at that I definitely think we've addressed the safety issue here
15:57This hand rail is super solid but not only that it really lifts this outdoor area because it's like a
16:03statement piece
16:04Now I hope I have shown you how simple this is to tackle so if you've got a similar situation
16:10at your house
16:11Make sure you drop us an email and we'll send you the project sheet
16:14But basically all you need to do is break it down into four parts
16:18You know you want to get your posts in you've got your top and bottom rail your hand rail and
16:22your balusters and remember
16:24It's always taking it one step at a time
16:39It's an ever-evolving garden with a new outfit for every season
16:45Animals are special and a love for animals that's even more special
17:08Now it's not very often we get to come back and look at a job
17:10So soon after it's been planted. This one here was planted about four weeks ago and it is looking absolutely
17:16incredible
17:17The growth is really great. You can see all the basil is lovely and dense
17:20Now the trick to getting dense basil is to just keep picking it and picking it and picking it
17:25Not only do you get to take the herbs inside, but you get a lovely dense plant like this
17:29Tomatoes, they're looking fantastic
17:30Winding their way through this arch getting all the sun they need and I'm just loving how all the herbs
17:35are softening the plant boxes
17:42And speaking of planters, I absolutely love the way the patina is developing on these shapescaper planter boxes
17:48They're almost like a living part of the garden themselves
17:51Now one thing I have noticed in this bed are the beans now
17:55You'll see this one that has taken to the frame has put on much more growth than the smaller ones
17:59here
18:00And that's simply because it's got something to climb on so when you grow in climbing plants
18:04It's important to train them to your frame or your trellis as quickly as possible because they'll take off and
18:09you'll get much better growth
18:10And that is the thing I love about vegetable gardening. Everything happens so quickly
18:23It really is a lovely spot isn't it fantastic view
18:26Debbie and Jamie moved here to the lower hunter valley about ten years ago
18:31They established a farm here for orphaned and abandoned farm animals. I want to show you around
18:45Hello, Dr Harry
18:46Big lady. How are you Debbie? Good to meet you
18:49So introduce me. We've got bubbles here bubbles is six years old now and bubbles as a tiny piglet
18:57She was found wandering across a highway in orange and she wasn't even a kilo at that point
19:04And we've had her ever since so six years on
19:10So what brought you here?
19:11When I was in the city, I used to you know, do some volunteering in animal rescue
19:17Loved nature loved obviously animals and I was just secretly harbouring this ambition to
19:24open up a farmed animal sanctuary
19:26Yeah, yeah
19:27Jamie my partner and I decided one day that we should just move and do it and here we are
19:32ten years later
19:33And we've got 200 animals
19:36They've all been rescued from
19:40Cruelty neglect or abandonment
19:48It's a place of transformation for them. They just you know they come here physically
19:53Unwell or emotionally unwell
19:55And we with patients we treat them care for them
19:59And I suppose you know them all by name am I right everyone here?
20:04They've all got a name and they're all considered someone not something. Let's go have a look. Okay. Yeah, let's
20:09get in
20:10Welcome to my, what a lie
20:16Always dreaming, hitting on my heart
20:20My broken heart
20:23Harry, meet Dawn
20:25What's her history? Because I love Jersey. She's a beautiful Jersey cat
20:30Yeah
20:30So Dawn was, she's been with us three years now
20:34Yes
20:35And Dawn was rescued from a flooding river up in Taree
20:38So the Manning River
20:40She wasn't that big now was she?
20:41No, no, she was a baby calf
20:42Right
20:42She was found by an onlooker
20:45He jumped in against strong currents and he rescued her
20:52Does he ever come and see her?
20:53Yeah
20:53He does
20:54Yeah
20:54He does come and see her
20:56That's nice isn't it
21:05And they've really got a very strong connection
21:21So we've got three donkeys, who's this one?
21:24This is Bob
21:25Bob the donkey
21:26Yeah
21:26He's the one we've heard all about
21:27Yeah
21:28He's pretty with the colour all over him
21:30Yeah
21:30What's his story?
21:31He had a loving owner, but the owner had dementia
21:34Oh dear
21:35And she had to go into a nursing home
21:37She loved Bob
21:38Right
21:39And she also had a Clydesdale called Annie
21:42Okay
21:42And they've been together for 15 years in the same paddock
21:46And we thought, well, we'll keep them together because obviously, you know, they've bonded
21:50Yeah
21:50But as soon as we brought them to the sanctuary, they went their separate ways
21:53Oh, the horses went with horses and the doggies went with doggies
21:56So Bob went with these two, Senorita and Lily
21:59Bob's the most confident, but he does get hen-packed by these two
22:02So he's a poor thing
22:04That happens, Bobby, never mind, mate
22:14Who's this? Xavier?
22:16Yeah
22:16X-A-V-I-E-R
22:17Yeah
22:17Right, okay
22:18Yeah
22:18He was found chained up on just an allotment and just neglected
22:25He was just a little baby, I think someone bought him as a mini goat
22:27That was you?
22:28And he grew too much and he was just left
22:32So we got him, he's been with us probably about six or seven years
22:35He's a real gentle, gentle, kind boy
22:39How does it work? How many volunteers do you get here on a daily basis?
22:42We usually get about four
22:44Right
22:45They give up their days, their Sundays, their weekends to come up here and help us
22:51They also work remotely, so they help on our website, they help with the merchandise
22:56We've just got a really wonderful, dedicated team of volunteers and without them, as I say, we wouldn't have a
23:03sanctuary
23:11So who am I talking to?
23:12Talking to Sarah
23:14Sarah, with an H or without an H?
23:16With an H
23:17Sarah with an H
23:18What brought Sarah with an H up here?
23:22I think that it is really important to do things that matter in life
23:27Things that matter to you, things that make a difference
23:30And to me, this is something that is really important and it's something that I can do
23:36Every week, a little bit of my time, I spend it here and I think that that makes an incredible
23:40difference
23:41You've got a really big heart, haven't you?
23:43Yeah, I think that, you know, there's a lot that we can give to others in life and I think
23:49that's very rewarding
23:50Thanks very much for being so honest
23:53You're welcome
24:01We're in our 10th year now and we want to keep going
24:05So yeah, we need to look after these animals that call the sanctuary home
24:11And it's their lifelong home and we need to make sure that we can care for them both financially and
24:16with the space that we have
24:17You've got one thing in bucket lives
24:20You've got so much love
24:22And love conquers all
24:25It does
24:25It does, doesn't it?
24:27I do believe that, yeah
24:36Coming up, they're the perfect bite-sized treat, but can you stop at one?
24:42Nope
24:42I can't
24:44And Graham visits a rose among thorns
24:48The Barwishan Garden just outside Mansfield dares to be different
25:00I'm one of those people that loves getting creative with everyday objects
25:04And if you're anything like me, you have lots of these chip packets in your house
25:07My boys love them
25:08The other day I was looking at this and I thought rather than throwing it in the bin
25:11This cylindrical shape would be perfect as the base for a vase
25:15Stick with me
25:17I want it to look like this urn shape here
25:19So what I'm going to do is add some of this cardboard that I've pre-cut into half teardrop shapes
25:26And I'm going to use hot glue to put those in place
25:29And I'm going to stick them at about one and a half centimeter intervals the whole way around
25:49It doesn't look great now, but when I'm finished, I promise it will be mantelpiece worthy
25:55I'm going to use some of this twine and then wrap it fairly tightly the whole way down
26:03Every so often I'm just dabbing a tiny bit of the hot glue to hold that twine in place
26:17I'm just winding the twine back up around this bottom part
26:22I'm going to use some hot glue to secure it in place
26:25And then this gorgeous
26:28Keshen ribbon is going to sit on the top here
26:36And that is it
26:47The final piece to the puzzle some flowers in the vase and I think it looks pretty gorgeous
26:55Not bad for a humble chip container
27:13As if the view of Victoria's high country isn't captivating enough
27:17It's actually just a backdrop to what is truly a botanical work of art
27:23The Barwitian garden just outside Mansfield
27:26dares to be different
27:28Taking you on a breathtaking walk on the wild side
27:40No surprise, it's the creation of a local artist and top garden designer, Ralph Bristow
27:47Now it was just on four years ago that he took on this blank three-acre canvas
27:52And then painted it all in
28:02G'day Ralph
28:03Art is hard at work
28:05G'day Graeme, how are you?
28:06I'm well mate, I'm well
28:07This is classic, what a ripper
28:09Yeah, this is my safe place to make a mess
28:13So what story are you telling here?
28:15It's called Eels and Heels
28:17And it's a little bit of a double take on a time when I was quite ill
28:21But also the beautiful process of working in the garden and healing
28:25And connecting with the things that nourish the soul
28:29Oh
28:29Can we go and have a look at the garden now?
28:32We certainly may
28:32Oh, beautiful mate
28:33Yes, let's go
28:34I'll follow you
28:43What a great aspect
28:45The broken river down there
28:46The escarpment of the rocks
28:48The old eucalypts down there
28:50It's just fantastic
28:52Yeah, look
28:52It's a magnificent backdrop to the garden
28:57There's the alpine country which is out in the distance
29:00We're down on the river flats here
29:02Yeah
29:02And in this time of year we're flooded with rusts and reds and oranges, chocolates and browns and purples
29:10Yeah
29:10And the transformation in the foliage colour and the actual flower heads
29:15Is a really important aspect of how this is celebrated in autumn
29:26How do you design a garden like this?
29:29With this particular garden
29:31It is very much about, you know, horticultural knowledge
29:35Knowledge of plants and how they grow and how they work together
29:40But rather than planting this garden, my approach was to work spontaneously
29:45It's a constantly evolving, moving kind of piece of theatre
29:50And, you know, everything's considered in terms of how these plants, you know, work
29:56And what they have to offer, the qualities they have
30:05For instance, if we have a look at the Eupatorium here
30:09This is this transitional stage where these beautiful heads turn into fluffy seed
30:13Cut them down hard
30:14No
30:15No, no, these stay right until the very bitter end
30:20So everything does get cut back around sort of mid to late winter
30:25Right
30:25These plants have the qualities where there's these lovely skeletons
30:29There's a lovely structure, there's a beautiful detail
30:32And as you can see, these start to happily throw a bit of seed around as well
30:37We get a bit of gentle self-sowing of some of these plants
30:39Some of the other great architectural plants that we have in here are the Rudbeckia maximas
30:44Which we have these lovely central cones which persist right through winter
30:48But are beautiful yellow flowers in summer
30:52A lot of people look at these colours and think, well, it's a
30:55It's dead
30:56It's a dying plant
30:57Yeah
31:26It's a dead plant
31:27This is Calamogrostis sacudifoli, Carl Forster
31:31Oh, Carl Forster, well known
31:32Yeah, well known, great grass around the world
31:35But this fellow here, it's got this gossamer-like, it's like fairy floss
31:40It's a beautiful grass, stays upright, Panicum, Vergardum, Blue Steel
31:46What about the lime green next?
31:48Then we've got Penicetum, Tall Tales, which is a fantastic other ornamental grass, tough as nails
32:03But of course Ralph, you've extended your plantings with some unusual plants, kept the shape
32:09There's some popular ones, but this one I've not seen before
32:12Yeah, this is Dasilerion, the Mexican desert spoon
32:16Which has this wonderful little tufted ends on the foliage
32:20Isn't it beautiful?
32:22You've got this lovely miniature chrysanthemum
32:24Now, this is quite different because you're extending the season, in this case, of flowers
32:29And they're bringing in the bees
32:31Look at the bees there, they're loving it
32:32And you've brought the yellow across into the variegated yucca, which is fantastic
32:37Have you got just one tip? I know it's hard to condense what we've just seen
32:41For someone who's, you know, has got formal garden, lawns everywhere
32:46What's one tip you'd give them to get into this naturalistic style?
32:49Look, it's an approach that can be applied to all different types of spaces and environments
32:57So knowing what'll grow where, that's probably a good starting point
33:01A good nursery will be able to inform you
33:04And of course mistakes are really, you know, they're part of a learning process
33:08Without them we don't learn
33:09Yeah
33:10Yeah, absolutely
33:11That's right
33:17And if you'd like to follow all the information, what's happening every month and all the seasons
33:23You can have a look at Ralph's Instagram post
33:27It's just filled with beautiful photographs
33:29And of course the garden is open at certain times of the year
33:33And all the information will be on there as well as Open Garden Victoria
33:36Thank you mate
33:37It's my pleasure
33:38Thank you for having me on your show
33:40Cheers
33:40Wonderful
33:41Cheers
33:41Beautiful
33:41Thank you
33:49If you like banana bread, you're gonna love this even better
33:54If you love DIY as much as I do, check us out on 7 Plus
33:59Where you can find all your favourite stories plus tons of DIY related videos
34:04Exclusive content and more
34:12There's big screen TVs
34:15And then there's this
34:17This right here is the brand new 115 inch micro RGB TV by Samsung
34:25And it really is massive
34:28For reference, I stand at about 5 foot 7
34:31And it's huge
34:34But a massive display like this means absolutely nothing if the picture quality isn't top notch
34:42And that's where those micro RGBs come into play
34:47Essentially what it gives this TV is one of the truest representations of colour
34:52Out of any TV on the market today
34:57And the other thing that really did impress me
35:00Is the glare-free coating on this screen
35:04We've got a big window just behind us
35:07A light here out of shot
35:08And every light in the room turned on
35:11And there really is no obtrusive glare on the screen
35:16Now this particular TV is not cheap
35:19The 115 inch model that you see here sells for 42 grand
35:25But Samsung say that they're going to be packing a lot of the same tech
35:29That's in this one into a 65 inch, 75 and an 85 inch model
35:35And just in case 115 isn't big enough for you
35:39They're also working on a 130 inch model
35:44So there's that
35:45But I think the thing that excites me the most
35:47About seeing advancements at this super high-end ultra premium segment of the market
35:55Is that all of that tech ends up filtering down to the average consumer
36:01Meaning that the picture quality in lounge rooms all over the world
36:05Is only going to get better and better and better
36:10If you love banana bread, you are surely going to love this
36:15It's a classic Malaysian treat, banana donuts
36:24Here I've got 400 grams of peeled bananas
36:27Make sure they are quite ripe
36:30Mash it
36:32This is one of the easiest dish you can make really
36:35It's got very few ingredients and it comes together quite quickly
36:40In Malaysia this treat is usually eaten during tea time
36:44In Malaysia we have five meals a day
36:47Which is breakfast, lunch, tea, dinner and supper
36:52This tea time
36:54You want to have this smashed quite finely
36:59Next I've got 75 grams here of plain all-purpose flour
37:05Which I'm going to sift
37:10And then the same amount of rice flour
37:14And what the rice flour does here
37:17Is that it makes this beautiful doughnut balls less doughy
37:26I'm going to combine all of that together now
37:36I'm going to combine all of that together
37:37Yep, that looks just about right
37:39Next, two teaspoons of baking powder
37:43One
37:45Two
37:48Give it a quick mix again
37:51And then salt
37:53And that's just to give that salty and the sweet
38:02And yes, I do know that the flour is raw
38:08But I am going to give it a taste again
38:10Because I want to see if I need to add any sugar to this
38:19Just a teeny-weeny bit
38:21Probably two teaspoons
38:24If not less of sugar because it's quite sweet from the banana
38:28The consistency looks just right
38:31Time to deep fry the batter
38:44You've got to work quite fast here
38:47So as you can see
38:50I'm just going in
38:53Doesn't have to be perfect measurements
38:55Can be quite rustic
38:58Also, the other thing is
39:00If you're not using too much oil
39:02Try not to overcrowd it
39:10Now, quickly as they are frying
39:14Just agitate it a little bit
39:16Because they tend to stick to each other
39:19So slowly agitate that
39:22So they come apart from each other
39:25And start to roll them over
39:28Once they're brown on one side
39:30Or a little bit golden on one side
39:37They really take
39:39About two or three minutes to cook
39:41Keep an eye on them
39:44These little
39:46Bits that come off
39:48My favourite part
39:51They're crunchy
39:52And they're little
39:53Nice nuggety bits
39:55We used to fight as kids for them
39:59In Malaysia
40:01When this treat has been made
40:04My mum would have
40:05A boiling pot of Sri Lankan tea
40:09Ready to have with this treat
40:13And the other funny thing is
40:14As well
40:15Is that I use spoons to scoop
40:18The batter into my oil
40:20But they use
40:21The aunties use
40:23Their fingers
40:23They take a scoop with their finger
40:26And then they slide it off
40:28And that's how they know
40:30Whether the batter
40:31Is the right consistency
40:34I don't want to burn my fingers
40:36I don't want to burn my fingers
40:49Last two
40:50Now this is how we usually would serve it in Malaysia
40:53But I've put my own twist
40:56Some cinnamon sugar
41:00As is, it's not as sweet
41:03But once we've put that there
41:11Try and get it into the sugar
41:14When it's a little bit warm
41:16Not too hot
41:17So it actually sticks to the doughnut
41:21It smells divine
41:23It looks great
41:24The only test now
41:27Is if I can stop eating at just one
41:34Nope
41:36I can't
41:54Well we have had such a great day
41:55Checking out Rick Stein's new restaurant
41:57At Coogee Beach
41:58It is as you would imagine
42:00A feast if you love seafood
42:02And Chef Colin
42:03Look what you have whipped up for us
42:05It's actually like a little piece of art
42:07And a plate
42:07I do think that's what simplicity is all about
42:09You can see the way the
42:11The travalla has just held its shape
42:13Yeah
42:14Yeah
42:14That's good
42:14And skin off
42:15Yes
42:16Or skin on
42:17Whichever you like
42:17Okay
42:18So your preference
42:18Am I allowed to have a little dig in
42:19You certainly can
42:20Yeah
42:20Thank you
42:25Oh that's outstanding
42:27Oh good stuff
42:28Good stuff
42:28You are such a legend of this industry
42:30So it's been so nice to actually see
42:33I guess behind the scenes a little bit
42:35I mean it's not all that
42:36Incredible knowledge that you have
42:37But you also have such a great team of people around you
42:39Well working with people like Colin
42:41It's just a joy to be honest
42:43Well I've got no doubt that this latest venture is going to be yet
42:46Another incredibly successful chapter in your life
42:48Thank you for having us today
42:49It's been great Jo
42:50Lovely
42:51Brilliant
42:52We'll see you next week with more Better Homes and Gardens
42:53Bye bye
43:01Next time Joanna's meeting up with pop icon ricky lee and things are getting spicy
43:07If you ever want to know what really goes on behind the scenes of australian idol
43:11Ramen
43:12It's easy gal
43:14It's a little bit retro but as tasty as ever
43:18It's back baby chicken kiev is back
43:22Meet the artist making molten magic
43:26Mark here is a true master with glass
43:32Plus these spring rolls should come with a warning
43:36One bite and you'll be addicted
43:40Visit the flower farm turning petals into potions
43:45The healing power of nature can be seen everywhere here
43:50And frankie loves life at the salon
43:52But he's really getting in people's hair
43:55I'm about to meet a little french bulldog who would like to tear this to pieces
44:00That's next time on Better Homes and Gardens
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