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00:00Well, these days it's not unusual to work more than one job.
00:03I mean, those bills don't pay for themselves, right?
00:06Well, tonight I'm catching up with a true blue, hard-working powerhouse
00:09who's spreading herself across three big careers.
00:13You'll know her, Rikki Lee Coulter, host of Australian Idol,
00:16now working in Breakfast Radio in Sydney,
00:18and juggling all that, being the singing superstar that she is.
00:22I can't wait to catch up with her
00:23and find out how she manages to juggle the whole shebang.
00:27We've got that and lots more coming your way on Better Homes and Gardens.
00:31Tonight, we're all about peace, love and getting groovy.
00:36We are bringing a dish from the 70s back to now.
00:41Your coffee table isn't just for coffee.
00:44With a few simple tips,
00:46I can show you how to make it look like it's in a designer home.
00:50New Zealand is home to some of the world's best scenery
00:54and Graeme's visiting a garden that's been on his bucket list for decades.
00:59I want to take you to a unique Kiwi coastal garden
01:03that'll just take your breath away.
01:06And this glass artist will blow your mind.
01:10Mark here is a true master with glass.
01:18They say everything old is new is coming back.
01:21I'm hoping that for me.
01:23So, the old Chicken Kiev is making a resurrection.
01:27Everyone has had Chicken Kiev,
01:29but does everyone know how to make a Chicken Kiev
01:31and how to spice it up a little bit?
01:33Let's go.
01:40So, we're going to start with some soft butter.
01:43About 250 grams,
01:44two tablespoons of capers chopped.
01:48So, they're going to add a little zing,
01:49a little tartness to the butter.
01:51So, about two, three cloves of garlic.
02:03Zest and juice are two lemons.
02:05So, you're basically infusing the butter
02:07in as much flavor as possible.
02:23Okay, I'm going to add about a teaspoon of onion powder.
02:29A teaspoon of garlic powder.
02:33So, now I'm going to cream up the butter,
02:36which is basically soften the butter
02:38and mix everything together.
02:47Butter is soft enough.
02:49Parsley butter.
02:50You're going to need parsley.
02:52So, Italian flat.
02:53Give it a nice chop.
03:02So, that goes into our bowl.
03:08And mix.
03:11So, we combine that.
03:14And that's basically what we're looking at.
03:16A beautiful herb butter.
03:18You see the lemon, the capers, the garlic.
03:20Classic, but beautiful.
03:22A sheet of greaseproof paper.
03:29So, what you do is, you plonk your butter onto your paper.
03:37All right, so that goes in the fridge.
03:44So, you've got your chicken breasts.
03:46So, it goes from thin to thick.
03:49So, we're going to stuff the thick end.
03:52So, all you're doing is, you're getting your knife.
03:55You're making an incision into the thick end of the chicken.
03:58So, being very careful not to cut through the actual outside of the breast,
04:02because you want the butter to be locked inside the breast.
04:06You're making a little pocket, so we can fill it with the butter.
04:09So, you can sort of cut the butter into sizes that will fit into the chicken.
04:13Push it all the way in.
04:15You want to leave a little gap at the end, so your chicken can close when we crumb it.
04:24So, the next stage is to crumb our chickens.
04:27First tray, we need our flour, which is going to stick to our chicken.
04:32The next tray, we've got our egg wash, which is going to stick to the flour.
04:37So, you've got a splash of milk.
04:39Two eggs.
04:48We give our little egg mixture a whisk.
04:56And last but not least, our crumb mix.
05:01Salt and pepper.
05:05Generous amount.
05:09Going to add some of our onion powder and our garlic powder.
05:17And now, we're going to add a little bit of lemon zest.
05:23Give that a good mix.
05:27We've got our chicken.
05:30Filled with that beautiful butter that goes into our flour.
05:33So, as I've said before, try and keep one hand clean.
05:37Chicken goes into the egg wash.
05:40This is where this hand gets really dirty.
05:43Make sure you get a little bit of egg wash in where you've made the little incision.
05:47So, it'll stick it.
05:49Chicken goes into your crumbs.
05:52With the dry hand, cover it with the crumbs.
05:56Because it's a chicken Kiev, I would crumb it twice.
06:01So, the second time you don't need to go through the flour, you just go into the egg wash, soak
06:06your crumbs, back into your crumbs, and that is a double crumb.
06:12And now, gently into your oil.
06:16You don't want your oil too hot.
06:19You want that sizzle, though.
06:25So, what we're going to do is, we're going to crisp it up in the pan, get it nice golden
06:29brown, then we're going to transfer it to the oven so it cooks all the way through.
06:44So, we go in the oven at about 160 for about 8 to 10 minutes until it's totally cooked.
06:54Now, a great accompaniment is, another retro, creamed spinach.
07:00Sort of fallen out of fashion, but let's bring it back.
07:02Onion, garlic as the base, roughly chopped.
07:16Got to sweat that off in a little bit of butter.
07:18About 2 tablespoons.
07:20Goes into my warm pot.
07:25Onions, garlic.
07:30Nutmeg and spinach is a match made in heaven.
07:33So, about a good dash of nutmeg.
07:37You can smell that as it hits the heat.
07:39I'm going to add a splash of cream just to bring it all together.
07:45So, the spinach is going to break down into a tiny amount.
07:49So, you just rip your spinach into your cream mix.
07:54So, just get the lid on.
07:56Give it a minute.
07:57Check my Kievs.
08:00Oh, yes, please.
08:05So, a little bit firm to the touch.
08:07Obviously, it's going to be soft where you've got your butter cavity in your chicken.
08:13So, you form a little bit of spinach.
08:15So, you form a little bed of spinach and the cream is the sauce.
08:19We've got our chicken on there.
08:22Let's hit it with a little bit of lemon zest.
08:28A little juice of lemon.
08:32So, let's cut down the middle.
08:37Let's take a trip back in time.
08:47The garlic, the lemon, the capers.
08:52It's back, baby.
08:53Chicken Kiev is back.
09:04If you ever want to know what really goes on behind the scenes of Australian Idol...
09:08Ramen.
09:09Cheers, you girl.
09:10I'm going to have to...
09:11I'll have to tell you after this, though.
09:12I've got to finish this and then I'll tell you.
09:20For the past two decades, Australian Idol has been the launch pad for some of this country's great singers.
09:26Think Jessica Mowboy, Guy Sebastian, Casey Donovan.
09:30But if you don't finish in the top two, it doesn't mean that the story ends there.
09:34If you go all the way back to the second season, a young woman finished in seventh place.
09:39But Rikki Lee Coulter has gone on to be one of Idol's biggest success stories.
09:43She's had over 100 million streams across all of her hits.
09:46She now hosts the show and is working in Breakfast Radio in Sydney.
09:51Honestly, you've got to ask, is there anything this dynamo can't do?
09:54I'm at the point of no return.
09:58There's all going back.
10:00There's all going back.
10:02Drive safely today, Sydney, and we're back on your radio tomorrow morning.
10:06Big show tomorrow, but I'm out of here.
10:08I've got to go to Australian Idol.
10:10I've got to go film.
10:10I've got to scooch.
10:12Busy.
10:12So busy, but very excited for the show tonight.
10:15And I'll see you guys tomorrow, Sydney.
10:16And I'll see you on 7 tonight.
10:17Get it?
10:18Did someone order an Uber?
10:21How are you?
10:22Oh, it's so lovely to see you.
10:24It's so good to see you.
10:25I haven't seen you in y'all.
10:26I know.
10:26I normally see you at the races in some kind of marquee.
10:28Working hard.
10:29In a professional capacity, obviously.
10:31Always working.
10:31Always working.
10:32Always working.
10:32All of us are so busy.
10:33Hello.
10:34Speak for yourself.
10:35Congratulations on the new brekkie morning.
10:38Very cool.
10:39Has the adjustment been easy or hard from afternoons?
10:42It's been all right.
10:43I mean, I started getting...
10:44He hates when I talk about sleep.
10:46Oh, my God.
10:46How long do you have on this show?
10:48But I started...
10:49I'll see myself out.
10:51I started preparing kind of in December, knowing that I was going to be getting up early.
10:56So I started getting ready.
10:57So it wasn't such a shock to the system.
10:59That's a long lead in time.
11:00It is.
11:00Whereas I milked the late nights right up until the day before.
11:04Maybe that's why you're struggling and why you need 58,000 coffees a day.
11:07Maybe.
11:07Maybe that's it.
11:08I should learn something from your sleep schedule.
11:10Well, it's very apparent is that you two get on like a house on fire.
11:12Oh, yeah.
11:13Do you ever get to the end of any show and just be like, why did that come out of
11:17my mouth?
11:18Why did I let that happen?
11:19Surprisingly, not as much as you'd think.
11:21We don't really let each other get to that point, do we?
11:23Yeah.
11:23Because we have each other's back.
11:24We've been working together for so long now and we have such a tight, close working relationship
11:29and friendship.
11:29But we can literally look at each other in the eyes, say nothing, and everything is said
11:36with just one little look and that's it.
11:39So it's like, it's nice to have that kind of a working relationship where you're both
11:43on the same page, you know you can trust each other, you know you've got each other's
11:47backs.
11:47And she's a bit scared of me too because I do control the microphones.
11:50So if she only does, it's me off.
11:53Yeah, but you know what she can do?
11:54She can always say, let's have a sing-off.
11:57Oh, yeah.
11:57And then you're in awe-sore.
11:58That old classic chestnut.
12:00The old sing-off rivalry.
12:03We're going to get you with a tune.
12:09Well, I'll tell you what, you're both looking very sprightly for having just finished a
12:12show and you're currently with the most insane schedule.
12:16It's quite insane.
12:17It's quite insane.
12:18But I feel like that's what caffeine is for.
12:21You know, caffeine is a wonderful thing.
12:23This guy, what ten of coffees are down?
12:25There is a point of too much caffeine.
12:27It's like an intervention, a caffeine intervention in here.
12:30You need to stop.
12:31It's too much caffeine.
12:32I have one little caffeine hit in the morning and you're having ten.
12:36Well, it's a ten-cup machine.
12:38It's a boring story.
12:39I'm sure your audience would appreciate it.
12:40Did you see how virtuous we are?
12:41We're not so big on the caffeine, but we do love our food.
12:44So, how about we go grab a bite to eat?
12:45Oh, yeah, you guys go.
12:46Bye.
12:47I'll stay here.
12:47Bye, guys.
12:48I'll take you on my shoulder, I'll take you on every corner.
12:53I hate you telling me what I need to be in between.
12:56So, Rikalee, have you actually been to Spice Alley before?
12:58I have never and my mind is blown.
13:00This is like, I'm lost for words for once in my life.
13:06Do you know what?
13:06You will love it because there are so many different beautiful food options.
13:09And, I mean, it's pretty during the day, but at night, it's absolutely glorious.
13:13Can you hear that?
13:14Is that your tummy rumbling?
13:14That's my tummy rumbling.
13:16I'm sorry.
13:17It feels so good.
13:19Because I've been waiting so long, long, long, long.
13:24Now, don't it feel so good?
13:25Right.
13:26That's a bit awkward.
13:27Sorry about that.
13:28Sorry about that.
13:29We didn't want to bore you with the ordering of all this amazing food,
13:32but it was actually an incredibly easy process.
13:33It was easy because we just said one of everything, please.
13:36You are genuinely a foodie, aren't you?
13:38Oh, yeah.
13:39I love food so much.
13:41Is that what a foodie is?
13:42Just someone that loves food?
13:43Yeah.
13:43Like, I'm not snobby with food, though.
13:45I like everything from, like, a really fancy, beautiful, like,
13:49Jean Georges in New York, five-course digger station,
13:52where I don't know what anything is, and then a dirty burger.
13:56See, I love it.
13:57And you don't mind getting in the kitchen because you've actually cooked for me before.
14:00I have, that's right.
14:01I do love cooking.
14:02I like eating food.
14:03I like going to restaurants and going places like this,
14:05but I also like cooking for people and looking after people.
14:09So I guess I'm trying to work out how you actually find time to do that at the moment
14:13because you still have your incredible singing career
14:16and you have all of your gigs and everything that you're doing with that.
14:19You're combining that with breakfast radio,
14:21the most brutal hours on the planet,
14:23and then add into that at night just popping off to Australian Idol
14:27and the enormity of that beast of a show.
14:31So how are you actually juggling it all?
14:32I mean, you just do it.
14:33I love what I do,
14:34and I'm so lucky that I get to do all of the different things that I do.
14:37And that's, you know, it's not going to last forever like that.
14:41I'm not going to be doing juggling three careers at once for forever.
14:44But I think it's just I love what I do so much that I don't find it hard.
14:49So then out of all the seasons of Idol and all of the amazing names that we've seen go through,
14:54why do you think you're the one that ended up coming back as a host of Australian Idol?
14:58I've got no idea.
14:58I think probably because I just, I do deeply love the show.
15:02I've always, I've never shied away from, you know, that's where I came from.
15:06This show changed my life.
15:07Of course I want to be a part of ushering in a new generation
15:10and being a part of that for them.
15:12And then, of course, there's the judges.
15:14I mean, people don't realise you and Amy, you go back, you went to school together.
15:17So she's, I, Amy's like a sister to me.
15:20We have a really tight relationship.
15:22Marsha is like a sister to me.
15:24Marsha was the judge when I was on the show.
15:26And she was always the one like giving me a little like,
15:29hey girl, make sure you do this.
15:32The moment I laid eyes on Ricky, there was no mistaking,
15:36girlfriend had something very special about her.
15:38Love, love making.
15:41Something sets her apart from the crowd.
15:43She's just a wonderful person.
15:45And so that's amazing.
15:47And then Kyle, I've been friends with Kyle.
15:49He's, he's, he was one of the first people to play my songs on radio.
15:53Yeah.
15:5522, 21, 22 years ago.
15:56So it's just, it's such a beautiful little family that we have.
16:00And we all want everyone to do a great job and to succeed.
16:02And in the meantime, we want everyone at home who's watching
16:04to watch a great show and enjoy it.
16:07Now remember, you are in the director's seat and will decide which of our singers
16:12make it to the top 10.
16:15You see, one of the things I love about you is you absolutely hold your own.
16:17And you always have from Dojo.
16:18Gold Coast girl.
16:19And you're in that industry though, don't you?
16:20Oh, totally.
16:21I think, but I, I think as well, it's kind of funny, like being a woman in a,
16:27that what has been for a very long time a male dominated industry and,
16:31and even in music, all the executives are males.
16:35There's something about having kind of come up through this time,
16:38whereas a woman, you, you just, I don't know.
16:40I don't, I don't take, I don't take from anyone.
16:44Know what I mean?
16:45So, so now I'm getting nervous because I've been talking to her all this time
16:48with all this food in front.
16:49I'm sorry, I'm going to let the girl eat.
16:52I'm taking you to one of New Zealand's most spectacular gardens
16:56and the setting, wow.
16:59It looks like a science lab,
17:01but these guys are going to show me how glass art works.
17:05The May issue of Better Homes and Gardens magazine
17:08is celebrating gorgeous Australian plants and backyards.
17:11Check out dwarf varieties of gum trees, perfect for smaller gardens
17:15and round up native alternatives to garden classics.
17:19From frangipani and fuchsia to hydrangea.
17:21I'll also give you tips on growing figs.
17:24And Charlie troubleshoots problems with lemon trees.
17:28Get in quick to buy your tickets to the Creator Awards announcement in May.
17:33Pick up the May issue of Better Homes and Gardens magazine
17:35from your local newsagent
17:37and get a bonus pair of gorgeous gardening gloves.
17:42So much better
17:54What a picture postcard way to start a day.
17:58You know, if you're ever holidaying in New Zealand,
18:01you can't miss coming to this really quite little village of Akaroa.
18:06It originally was a French settlement,
18:09but today it still has its charm, its cafes, its characters and its croissants.
18:15But the real reason we're here,
18:18I want to take you to a unique Kiwi coastal garden
18:22that'll just take your breath away.
18:25I'm not scared too far
18:27I'm not scared at all
18:30Take my hand and know
18:32But you've got me
18:34Look at me
18:36See what I mean?
18:37It's absolutely breathtaking, isn't it?
18:40High on these cliffs, overlooking a very dramatic Pacific Ocean coastline.
18:45Fisherman's Bay Garden has been on my bucket list for absolutely years.
18:50And now that I'm here, I'm a bit speechless.
18:53It's just so beautiful.
18:54It's a masterpiece of naturalistic planting,
18:58but with that classic New Zealand touch.
19:01Thanks, mate.
19:10Well, I've got to say, Jill, Richard,
19:12this is an absolute dream come true for me
19:14to be here in this beautiful garden
19:16with this amazing view.
19:18How did this all start?
19:20It started off really when we bought this farm,
19:23when the farm was bought
19:24and we had got together really
19:27because, well, it's sort of a love story really.
19:30Really?
19:30We got together, we came here to make
19:32this became sort of our life together, isn't it?
19:36We both had lives before.
19:38Between us, we have six children.
19:40Yeah.
19:40Landscape designer then,
19:41and I realised that I was going to become the farmer's helper.
19:45Oh, right.
19:46And I definitely was the farmer's helper for many, many years.
19:50So what were you looking for to buy this land?
19:53What was the objective?
19:55Well, I wanted to do conservation
19:58and I was looking for a suitable piece of land
20:03that had a regenerating native forest on it.
20:06Ah.
20:06It also had really good soils,
20:08good rainfall, good water supply.
20:11So, no, I thought I'd won lotto
20:13when I bought this place.
20:15So how did you get from the farming helper
20:18to the conservation to a gardener?
20:20Well, the farming helper did dominate for the whole time.
20:24But I am an...
20:25Yeah, it took a year or two.
20:26I'm an obsessive gardener.
20:28I'm actually obsessed with gardening.
20:30I mean, I'm always dreaming,
20:31always dreaming about what could be.
20:34So this is the first part of the garden.
20:36Right.
20:37I wanted to do all native at the beginning.
20:41But, you know, I was never going to stick with that.
20:54I'm loving these cordylines.
20:56They're giants.
20:57Well, I've planted those many, many years ago as seedlings.
21:01So they were tiny.
21:02Now, we would call this mountain goat country in Australia.
21:05You took it on, but you solved it.
21:08And it's a good solution for people watching
21:10if they've got a steep block.
21:12Well, I think if you have a steep block,
21:15I mean, it is a problem.
21:17There's no question it's a problem for landscaping.
21:19But diggers are wonderful things.
21:22And stone walls are my solution.
21:25And, of course, your wonderful railway seepers.
21:28The seepers are all bought into New Zealand from Australia.
21:31So it's terracing, steps,
21:33and these huge stone retaining walls.
21:35And they're battered a bit back,
21:36so they hold the soil.
21:39And then you can create a garden on each level.
21:42Absolutely.
21:43Battered back is really important.
21:44These have gone through quite big earthquakes.
21:47Right.
21:47This side fell.
21:48I built it with new rocks.
21:49But that has been through an earthquake.
21:51So battered back matters a lot.
21:52Yeah.
21:53And you've selected the right plants.
21:54Just a cascade down,
21:56little daisies spilling down,
21:58a bit of colour here and there,
21:59and some granary.
22:00But the rocks are still the feature of the retaining wall.
22:02The rocks here are beautiful,
22:04covered in lichens.
22:05Beautiful things.
22:06And they're all on the farm.
22:07We're lucky having all of the farm.
22:09I mean, some husbands bring their wife flowers.
22:11My husband brings rocks.
22:21This terrace has got a lovely view,
22:23but I love the piping on the cake.
22:25That's a rangaranga.
22:26Lily, isn't it?
22:27I love that way of putting it.
22:28It's piping on the cake.
22:30It's the perfect way.
22:31Yes, no, it's rangaranga.
22:32It's arthropodium.
22:33Yeah.
22:34I love them.
22:36I just want to drive.
22:38I just want to drive too.
22:42Bahutakawa, your Christmas bush.
22:43I love them.
22:44We were given those by my cousin as seedlings.
22:50I just love the Shasta daisy leading up to the white.
22:53Oh, good gracious me.
22:55Look at that hydrangea.
22:56You know, I planted that years ago,
22:58and I don't know its name anymore,
23:00and everyone asks.
23:11And your little berry bush.
23:13I love those Libertias.
23:15They're also another plant that's actually local to here.
23:18Oh, endemic.
23:18Yeah, endemic.
23:26So you've got this beautiful backdrop of your native trees
23:29that you've kept, which is beautiful.
23:31But look at this embankment.
23:33That's mass planting.
23:35This is mass planting.
23:36The truth is that this is anemonesia in Lesoniana,
23:39and it's a wind grass, we call it.
23:42It's entirely self-maintaining.
23:44I virtually do nothing.
23:46The wind blows the seed heads away in the winter,
23:49and it has this beautiful, almost purplish haze at times.
23:53Bottom of pink, isn't it?
23:55Bottom is the right word, yes.
23:56Yeah, it is.
23:56It's just stunning.
23:57So it's pretty, it's lovely,
24:00and we really do nothing to it.
24:03Yeah.
24:03Well, a mass planting on an embankment,
24:06another little tip for you.
24:09This is beautiful.
24:09I'm loving this.
24:11I definitely need easy care areas.
24:13It's a bit big, this garden now.
24:15Yeah, easy care.
24:15That's what we're looking for.
24:17And I won't let you go
24:20Our walk through this beautiful kaleidoscope of colour
24:24continues a little later.
24:32Coming up, the heat is on
24:35as this artist's work starts to take shape.
24:38Yay!
24:40It's the world-famous garden outside of French Town,
24:43but it's closer than you think.
24:46So much to show you.
24:47It's incredible.
24:49The May issue of Better Homes and Gardens magazine
24:52is as Aussie as Vegemite.
24:54The legendary Jimmy Barnes and his wife Jane
24:57share their favourite autumn recipes.
24:59Make these bakery classics,
25:01including vanilla sliced and nostalgic finger buns.
25:04There are sausage rolls to cook in the air fryer too.
25:07Get in quick to buy your tickets
25:09to the Creator Awards announcement in May.
25:13Pick up your May issue of Better Homes and Gardens magazine
25:15from your local newsagent,
25:17and you can collect yourself a pair of bonus gorgeous gardening gloves.
25:31I love getting out and about and meeting talented Aussies
25:34who are not just keeping old school trades alive,
25:37but are passionate about sharing their skill and knowledge.
25:40And here in Marrickville, in Sydney's inner west,
25:43I'm about to meet a unique artist
25:44who's getting this whole neighbourhood fired up.
25:53Oh, look at this.
25:54G'day, Mark.
25:55Hi, how are you, Adam?
25:57Good to meet you.
25:58Hello, everyone.
25:59They let me interrupt.
26:01This is really cool.
26:06That is hypnotising to watch.
26:09So you've probably guessed it,
26:10but Mark here is a true master with glass.
26:13Known for his incredible creations,
26:15he's exhibited all over Australia and overseas.
26:18And he even finds time to hold workshops just like this one here,
26:23where he gets to share this ancient art with his students.
26:26It's absolutely amazing.
26:31Mark, I tell you what, this is an incredible workspace.
26:36One thing that I've noticed just watching here is I'm amazed
26:41that everyone's just able to hold the glass.
26:43Is the heat just localised to that one area?
26:45Very localised.
26:45It doesn't work its way down.
26:47This is how close I can get right up to there
26:49before it starts to warm up.
26:51Yeah, wow.
26:52Glass is a very poor conductor of heat, which is great for us.
26:55Yes.
26:56I'd love to see more of the creations that you've created in this workshop
27:00and a little later even have a try at this.
27:04Absolutely.
27:05We'll get you going, for sure.
27:07What could possibly go wrong?
27:17So here's some of my work, Adam.
27:19Oh, wow.
27:21You know what I'm blown away by
27:23is the detail that you can get out of using glass.
27:26Like, some of these pieces are so small.
27:29Talk to me about your style.
27:30Well, a lot of my technique comes from scientific glassblowing.
27:33Oh, wow.
27:34Making apparatus, all that cool stuff in science
27:37with bubbles and taps and coils and that sort of thing,
27:40that steampunk kind of stuff.
27:42That's so good.
27:43I learnt basically making test tubes.
27:45Looking at these vases here,
27:47looks like something from the 1700s.
27:50Yes.
27:50So you can make glass ancient as well.
27:53You can.
27:54So I'm actually referencing some of the early glass
27:57that I found when I was a kid.
27:59Somehow it just captured my imagination.
28:01That's what really got me going.
28:03So this work actually references these hand-blown bottles.
28:06So I've sort of recreated bottles
28:08that look as if they've come out of the 19th century.
28:14This ship, people think it's Noah's Ark,
28:17but it's actually called Mothership.
28:19So it's not a curated selection of animals.
28:22It's warts and all.
28:24Everything's in there.
28:25Coronaviruses, guys with guns,
28:27beautiful animals and plants.
28:29It's an obvious metaphor for life on the planet.
28:31We all have to survive together
28:33and look after each other.
28:35How important is it for you
28:37that you're sharing this ancient skill
28:39and passing it on, I guess, to the next generation?
28:42Well, I felt it was a great privilege
28:44to be given the opportunity.
28:47It really goes back thousands of years, this technique.
28:50It's about hands-on.
28:51Often people, they're working online all the time
28:54and their hands get itchy.
28:55They want to get into a physical material.
28:58I love it.
28:59And often it's bonding sessions.
29:01Partners, families, friends.
29:05Just instead of having a meal together,
29:07they come and get their hands into some glass.
29:09Yeah, just have a good time, have a chat
29:11and learn a new skill.
29:12I think it's fantastic.
29:18And it's definitely a real collaborative space
29:21in this workshop.
29:22And another couple of artists I want to speak to
29:24is Ivy Kay.
29:26She's a glass artist from Turkey.
29:28And Simi, you are Mark's daughter.
29:30Is that correct?
29:31Yeah, that's right.
29:32Fantastic.
29:33Now, tell me, what are you working on here?
29:34It looks beautiful.
29:36I'm working on a native flora-inspired necklace.
29:40These are some species I've been working in
29:43in my wildlife conservation.
29:45Yes.
29:45Some coastal banksias and some scovola flowers.
29:49I love it.
29:50How long have you been doing this for?
29:51I've been around it my whole life, obviously.
29:54Obviously.
29:54With dad.
29:56But probably around five years now, five, six years.
29:59Well, you are very talented.
30:01That is absolutely beautiful.
30:03And Ivy Kay, what about you?
30:04What are you working on?
30:06I'm using Italian Murano glass to making beads to make Turkish beads.
30:14Wow.
30:14Look at the detail in that.
30:17Mind-blowing.
30:18Mind-blowing.
30:18Fantastic work, ladies.
30:19I absolutely love it.
30:29All right, Mark.
30:29I'm pretty excited here, mate.
30:31Yeah.
30:32Where do we begin?
30:33We're going to start warming this tube.
30:35Okay.
30:36My mind is blown how you've created all these detailed pieces.
30:40I can't even do a line.
30:41I've got 45 years on you, mate.
30:46But it's that feeling, Mark, where I feel like I'm stretching glass to make a pattern.
30:53It's so surreal.
30:55It's so elastic.
30:57Yes.
30:58So here we go.
30:59Bring it to my mouth.
31:00A quick puff.
31:02Pause.
31:03And now a harder puff.
31:08Now it's your turn.
31:09Keep turning.
31:11Keep going.
31:12Great.
31:13Oh, wow.
31:14You've really got to blow hard.
31:16That's awful.
31:17Wow.
31:18This time, a little bit more gentle on your first puff.
31:21Yes.
31:23And...
31:23Am I hot enough to do it?
31:25Oh.
31:27Oh.
31:29Oh.
31:30Oh, I thought I almost lost it.
31:32You're working with gravity.
31:33You saved it.
31:34Yeah.
31:35Yeah.
31:35Do that again.
31:36Oh, I'm so scared.
31:37My heart.
31:38It's going to be completely unique.
31:40That is going to be the only one in the world that looks like that.
31:43Tell you what, Mark.
31:45This has been so fascinating for me to learn.
31:47Uh-huh.
31:48It's amazing what you do.
31:49I love not only the technique you've shown me, but also the stories that are behind it.
31:54Uh-huh.
31:55It's so intriguing.
31:56Good.
31:56So, thank you very much for letting me into the workshop, mate.
31:59Cheers.
31:59That's beautiful.
32:00Keep up the good work.
32:01Yeah.
32:04We haven't even started in your brand new perennial garden yet.
32:09In the May issue of Better Homes and Gardens magazine, it's all about the best of Australia.
32:14There are instructions from my nifty chopping board made of dense Australian hardwood.
32:19And Geneva van der Zijl takes board games to the great outdoors with her giant DIY checkers set.
32:26Getting quick to buy your tickets to the Creator Awards announcement in May.
32:31Pick up the May issue of Better Homes and Gardens magazine at your local newsagents
32:36and get a bonus pair of durable gardening gloves.
32:46We are just southeast of Christchurch, New Zealand,
32:49continuing our journey of discovery of Jill's extraordinary coastal gem, Fisherman's Bay Garden.
32:56Wow, this is a lovely, sheltered, moist gully in here.
33:00It's just beautifully, naturally moist with natural seepages, I think.
33:05They would have azaleas.
33:07Look at their legularia.
33:08Yeah, they're beautiful.
33:10I've never seen them so tall.
33:11No, I mean, I don't water here ever, pretty well ever.
33:15I love the fact it's called tractor seed plant because that's what the flower leaves look like, don't they?
33:20Yeah, they do, like the old-fashioned tractor.
33:21And the persicaria.
33:23Yes, persicaria's good in here.
33:25And look at these little fellas.
33:27They're lovely, aren't they?
33:28The crocosma can be a little bit invasive.
33:31Lovely yellow and the red one.
33:39Oh, wow.
33:40Look at this open expanse.
33:44This was the first area of real perennial planting that I did on this sort of scale, just this top
33:50piece.
33:50I was given a lot of plants for it.
33:53Right.
33:53And what about this marvellous sculpture?
33:56Well, we're lucky to get this.
33:58This is a Sharon Earl, North Canterbury, just about north of our sculptor.
34:02And she formed all of these native trees in here.
34:06So there's cabbage trees.
34:07Oh, yes.
34:07Tree ferns.
34:08Yes.
34:09And even flax flowers and tree trunks.
34:11So it was really made for this garden because she knew that we liked the native.
34:16We're really lucky.
34:19Well, this is only the beginning.
34:20You've got the whole new garden of perennials ahead.
34:23Yes, we have.
34:32Wow.
34:32Now, this is such an expansive open area.
34:36Not so many trees in this area.
34:38No.
34:39Intentionally, no.
34:40Just a few trees.
34:41The two trees that are here were here already.
34:43I don't want any shade down here.
34:45No.
34:45Okay.
34:46So you're the full sun lovers and a bit of New Zealand rain.
34:50Yeah.
34:50You've got this beautiful pink Achillia.
34:52Yes.
34:53Achillias do really well here.
34:56And I have a lot of salvias.
34:58It's so popular today, the salvias.
35:00Salvias are amazing.
35:01Purple leaf dahlias with the lovely orange.
35:04The only thing about it for us is that single dahlias here seed themselves everywhere.
35:10And they change the colour a bit.
35:11Yes.
35:11I love that.
35:12What's that incredible grass?
35:14Well, I love that.
35:15That's steeper gigantea.
35:17So steeper gigantea likes it a little bit drier.
35:20It's a dry climate plant.
35:22For some reason, it just loves it there.
35:30Well, this is, I guess, the new frontier section of your garden.
35:33Yes.
35:34And you've still got the view, but you've got all these extra plants that you're putting in here.
35:38Look at that.
35:39You've got yellow Achillia.
35:41You've got this little...
35:42Persicaria.
35:43You've got Persicaria in white, a different kind of pentstemon.
35:46Pink, white, and a beautiful burgundy pentstemon.
35:50And phlox.
35:52How do you get sort of a display like this?
35:55Because a lot of us at home, you know, you put one plant in, you think, well, that's a bit
35:59miserable.
35:59So how many do you plant in a group?
36:02Well, Graham, I plant at least three in this type of planting, and I'll probably sometimes up to 10 or
36:0815 if I plant, because you need that many plants to make a good dense clump.
36:14One of the things about this garden is that I don't have a lot of garden help, really.
36:19Right, yeah.
36:19And so, therefore, the plants need to be able to be resilient.
36:24It will stand the weather.
36:26It will stand the winds.
36:26And also, that will perform right through the season.
36:31There's no point in having something in a garden that it's just going to flop in the midsummer and it's
36:36nothing.
36:36Yeah.
36:37You need it to go through, and if you're good in the spring, good in the summer, and good right
36:41through into winter.
36:42Yeah, into winter.
36:43Right through, yeah.
36:44So it's really important to have, you know, to plant things in big groups so they hold each other up.
36:51In a big area like this, you have to have quite big clumps, because you don't really see, from a
36:57distance, it's hard to read, just a single plant sitting there.
37:01No, exactly.
37:03Well, these flowers are just beautiful.
37:05But I was very surprised to see the pampas grass.
37:08The pampas grass is really the South American version.
37:11So this is Cotadaria ricardii, and it is a local plant.
37:16So this grows on the roadsides here and in the forest and on the cliff faces.
37:20And then you've got your formium down there, so flaxes.
37:23Right, the flax, yeah.
37:23Yes, so I grew those from seed in the bay.
37:26There are plants down in Shell Bay on the farms.
37:29Well, this is really a New Zealand native selection, isn't it?
37:32It really is a New Zealand native selection.
37:36It's absolutely of its place, and actually of this place.
37:41You know, the work that you've put into here has just been incredible.
37:45Thank you, Graeme.
37:47I can't tell you how happy we are, having had, you know, this day with you all.
37:51It's been a joy, and thank you.
37:53You really...
37:53Here comes the boss.
37:55Here he comes.
37:56Here he comes the boss.
37:58Good on you.
37:58Good on you, you guys.
38:00Well, you've got to come, Australia.
38:02Visit this beautiful garden.
38:03Rain, hail or shine, you'll get a wonderful welcome.
38:06Hospitality is 10 out of 10.
38:08It's the best naturalistic garden in the Southern Hemisphere, without a doubt.
38:13And you'll meet these two incredible people.
38:15Thank you for your hospitality.
38:18You've been beautiful, mate.
38:19All the best.
38:20Thanks, Arlene.
38:28Almost all of us have one of these, the coffee table,
38:31but I'm so often asked how you style it.
38:33With a few simple tips, I can show you how to make it look like it's in a designer home.
38:39First thing you want to do is start with a blank canvas.
38:41So remove everything off your coffee table.
38:43And then, like you're styling a room,
38:46you want to think about the colour scheme or palette that you're working with.
38:49I'm going to go with some neutrals.
38:50So I've got these beautiful neutral books with this brown on top.
38:54You can never fail with some coffee table books like this.
38:57So I'm starting with those.
38:59Then you want to add or think about heights.
39:02So I'm going to add something on top of here.
39:05You could put maybe some coral or a decorative object
39:09or even something like these roses.
39:12And that's going to start with a bit of height there.
39:15Then you want something sculptural.
39:17This is really pretty and, again, works in with that colour scheme beautifully.
39:23You can start to add in some other practical elements.
39:26So I've got these gorgeous coasters here.
39:28Again, work with the colour scheme, but also are really practical
39:31and have this beautiful texture around the edge.
39:35Some room spray, which looks very chic.
39:39And maybe this little metal jar, which again is really practical.
39:43You could pop some things in there.
39:45The other thing you want to think about is working in uneven numbers.
39:49It always looks visually better to the eye.
39:51So I've got three separate little mini vignettes here.
39:56And you'll see there's three items here, three items here and one there.
40:00That adds up to seven.
40:01So it all looks gorgeous.
40:02And because it's a round table, if you look from the top,
40:06you'll see that I've kept everything in a triangular shape.
40:09That way there's a bit of negative space.
40:12It's still very practical, so you can put a cup or a glass down
40:16and still use the space effectively.
40:19But I think that is looking pretty gorgeous.
40:31Now, this is a completely different style of table.
40:34It's a gorgeous antique with this beautiful detailing.
40:37So you don't want to cover that up too much.
40:40And secondly, it's a rectangular shape.
40:42But you can use the same design principles.
40:44So you want to work in uneven numbers.
40:46You also want to play around with height.
40:49Here I've added a tray.
40:51And what that does is make these objects feel like they're collected
40:54and intentional on there rather than being a mess.
40:57You can never go wrong with a candle, some room spray.
41:01And anything from nature works really well.
41:03Some coral or a shell like this is gorgeous.
41:06To elevate it even more, I've added this gorgeous little glass
41:09close over the top.
41:10Then a living plant has so many health benefits
41:13but also looks really stylish.
41:15And then a decorative box like this
41:17is always good to hide away your remote.
41:19It's also great so you won't lose it.
41:22So you can easily use these design principles
41:25in your own home to elevate your coffee table.
41:42Well, that's all we have time for.
41:44I am as full as a googie egg.
41:46It was so much fun catching up with Rikki Lee
41:47who's had to race away as she prepares herself
41:50for all the excitement of the Australian Idol grand finale.
41:53I'll see you again soon too with more Better Homes and Gardens.
41:55Until then, take care.
42:00Next time, remember Chico Rolls?
42:03These are so much better.
42:06I'll show you how to cook one of Australia's favourite appetisers.
42:12We've known about the healing power of plants for centuries.
42:16And here in the Adelaide Hills is a very special farm
42:19that's been keeping that tradition alive
42:21well into the 21st century.
42:26Forget the camera, all you need to make these prints
42:28is a little bit of sunlight.
42:30I've become obsessed with it
42:32and I can't wait to show you how easy and fun it is to do.
42:37If you want to create the ultimate garden
42:39there's one thing you need to know.
42:42How to pick the right plants for the right conditions
42:44while this garden is an absolute masterclass in just that.
42:47Frankie?
42:48No.
42:49And Dr. Harry's tackled some problem pooches in the past
42:53but this one is a real hair raiser.
42:56What do you do with all the hair?
42:56In the bin.
42:57Oh, in the bin?
42:59What a shocking loss!
43:01That's next time on Better Homes and Gardens.
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