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00:08Australians love seafood particularly around Easter. Would you believe that every year each
00:13of us consumes about 25 kilograms of seafood and given that we are a country that is famously
00:18girt by sea we are spoiled for choice. Tonight on Better Homes and Gardens we're going to meet a
00:23man who has inspired generations of foodies to get fancy with fish.
00:30Tonight we've got a handy addition to your stairs and watch a look at that I
00:35definitely think we've addressed the safety issue here. With nature as his
00:41canvas this gardener has created a real work of art. Can we go and have a look at
00:46the garden now? Certainly mate. From chips to chic. It doesn't look great now but when I'm
00:53finished I promise it will be mantelpiece worthy. When life gives you lemons make
01:01lemonade but if it gives you whole make doughnuts. It's a classic Malaysian
01:07treat banana doughnuts. And Dr. Harry visits a beautiful sanctuary where
01:13forgotten farm animals are given a real home. Everyone would have a story and I
01:18want to hear some of those stories. Can we go for a ride?
01:37There's not many people in the world who know more about seafood than Rick Stein. He shared his
01:42passion with audiences worldwide through his decades of TV cooking shows. But something people might not
01:48realise is his special connection to Australia which began when he was just 19
01:52years of age. I've lived in Cornwall for most of my life. It's made me who I am today and
02:00inspires so much of what I do. So Rick I feel like with your international profile and
02:06that gorgeous English accent I should be saying welcome to Sydney but that would be
02:10so inappropriate because you're pretty much part of the furniture in this country
02:12aren't you? Well I've been here lots and lots over the last 40, 50 years. I first arrived here in
02:181967
02:19and I sort of fell in love with the place immediately I think. I guess all the years of
02:24work that you've done on the BBC like people automatically when you say your name they go
02:27seafood. But is it probably truer to say it's not just about seafood for you it's just about the
02:32quality of any produce that you have whether it's from land or the sea? Yeah I mean the reason I
02:36started with seafood was I had this little restaurant in Cornwall and back in the UK
02:40and 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 was fish it was fish and shellfish and my parents we had a
02:52house in Cornwall and my mother cooked lots of fish my dad had a share in a lobster boat. Oh
02:57wow. So
02:58it's sort of like part of my sort of DNA. DNA Joanna yeah it's DNA. And your latest series that
03:05you've shot in Australia is that just aired in the UK? It has it'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
03:16and just have a look at how the country had changed particularly as far as food was concerned
03:20but that 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 and when I came
03:33back
03:33from my tour in the 60s to England I said to my mother and my sister I'm going to open
03:39a hamburger
03:40joint. I didn't but there you go. So let's talk about your new restaurant here at Coogee. I mean
03:44easy to see the location choice. Yeah when I saw it I just thought well this is great because the
03:50thing
03:50I love about my particular restaurants is being by the sea. You need to have the smell of smell of
03:55the
03:55beet to smell of the sea. It predisposes you to enjoy your seafood I think. Well it's a beautiful
04:02scene that you've set and it's working on me so I can't wait to check this one out. Well let's
04:06go.
04:17Jo this is Sass by Lloyd. Oh so nice to meet you. The other half of the dynamic duo. It's
04:22so
04:22awesome to meet you. Gotta say this is truly spectacular. You guys really collaborate a lot
04:27and you do a lot of work on the interiors of all the restaurants so you describe it to me
04:31how you
04:32saw the vision. Well I describe it as coastal chic which Ricky hates but I think it sort of sums
04:38it
04:39up and he's a bit of a Mediterranean boy so that's what hints to have all the beautiful olives around
04:45and the nice blue and white tiles and also just playing on being so close to beautiful Coogee Beach.
04:51I've got a lot of beautiful art by a lovely girl Bridget Thomas who is a young artist. So compared
04:57to
04:58Bannisters at Molly Malkin at Port Stephens how does the decor of this compare to that?
05:04Well I think of them as like three sisters. They're all related but they're a little bit
05:08different. They're all got their sort of unique touch. I guess all the adventures that you two
05:12have in life come out in your many many cookbooks. Is it right to say that this one in front
05:17of us
05:17is your first Christmas book? Yeah Jo I mean it was actually Sass that suggested I do a book on
05:23Christmas about four years ago and I said nobody would want a book on Christmas from me I do like
05:28seafood. She said trust me trust me they will and it's got a bit from Sass in the middle about
05:36an
05:36Aussie Christmas. It would be remiss of us if we didn't spend today or a part of today talking to
05:41you about fish because I believe the other real key feature of this amazing restaurant is you actually
05:45have an ice bar. We do Jo yeah well let's go and have a look at it so I think
05:50it just says
05:51everything about a seafood restaurant so this is our ice bar changes every day I mean I just think
06:04it's when you come into a seafood restaurant if you can see fish and shellfish on ice like this
06:10it just sets you up nicely you know you just think oh I wonder what I'll have. How do you
06:14think our
06:14seafood compares to other places in the world? Well in Australia I'm always doing the comparison with
06:19with Britain I mean we don't have fish like hapuka which we use in our fish and chips
06:25yeah actually which is a really lovely fish related to the sea bass back back home in the UK
06:30yeah the Murray cod it's a freshwater fish it's a it's a really special freshwater fish
06:37dory we get in the UK but I do think the dory here are slightly more tasty exactly the same
06:42looking
06:43fish with the old thumbprint yeah the old mark so Rick a lot of people sometimes have a hesitation
06:48yeah they're not familiar with cooking with seafood like whether it's a smell or whether it's just a
06:53fear of the unknown and you've worked so hard to change attitudes for it so is there any chance that
06:58you have like a fabulously easy dish that might actually sway those people? There just might be Jo let
07:05me show you something. Brilliant I get to watch the master at war. Hi Colin. Hi chef how are you?
07:16Nice to see you. Nice to see you. Hello. Hi nice to see you. Colin's going to do the work
07:21today. I love it. I'm just going to tell you what he's doing. You're delegating. Yeah. So what we've got
07:26here is blue-eyed trevalla okay one of my favorite fish and I think the reason I like it so
07:31much is it's sort of a really meaty fish. Yeah. Really firm.
07:35Colin's now going to roast it but season it first. And what temperature would you cook that at? So about
07:42190. 190? Beautiful. So it's simple you know I think a lot of people don't actually realize you can roast
07:49fish. Yeah. Every sort of good dish has to have some sort of garnish. So Colin's just putting some fish
07:55stock. Now plow in there just a little bit. And then some fish sauce. Yeah. There we go. And now
08:02some butter. Okay. I'm just going to melt that.
08:05So the point is just keep it light. Yeah. And then he's just going to add some zucchini courgettes we
08:11call it. Yeah. Green and a yellow. And obviously with them you know sliced so thinly. Yes. And it doesn't
08:18matter if it's a little bit undercooked. It's got a bit of texture there. Yeah.
08:22And now salmon eggs. Salmon caviar. Yeah. I believe you've actually milked salmon to get the eggs out. It was
08:29so much fun. Yeah. And just the freshness of them and that little salty explosion of flavor. Yeah. Yeah. Yeah.
08:34It's beautiful. It's beautiful.
08:35Lovely. And finally some chives. And that's done. I can't believe how simple that is. Well that's it. It's got
08:41to be simple. Because the flavor will be in that lovely blue eye and the hollandaise sauce. Unreal. I like
08:47it.
08:47And a little bit of backup from this. I honestly cannot wait to see this come together. Great. And that's
08:53coming up later in the show.
08:57Simple ham roll will make life a lot safer in this household. It smells divine. It looks great. The only
09:05test now is if I can stop eating at just one.
09:21The good old Aussie red brick home. It is literally built into the DNA of our suburbs. But for all
09:28that solid construction, a house like this today likely comes with a few renos and some safety issues too.
09:38Whoa. Not sure who thought this was a good idea back in the 1950s. That is a serious drop. I
09:46mean obviously this deck has been added at some time. But still it doesn't look like there's ever been a
09:51handrail along here. And there's some hard surfaces down there so you could get seriously injured. I think we can
09:57definitely do better than this. This is not ideal for any family.
10:07Alright so the idea is I'm going to be making a balustrade for the landing and also the stairs. Now
10:12to do that I've got my materials here. I'm using some 90 by 90 pre-primed pine. They're the posts.
10:18And then I'm going to have my 90 by 42. That's for the top rail. And then these ones here
10:23are the 40 by 32s. They'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. Because it's
10:31a 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. But the way this is going to work
10:51is 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. It's not
11:07going to be strong enough.
11:08So what I need to do is check around the deck, check around the tread and have this post sitting
11:14hard up against our brickwork.
11:16So now let's start marking it out.
11:38So let's check it out.
11:58See how it fits.
12:00Oh, I like a glove.
12:02Yeah, beautiful.
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.
12:10Use a masonry anchor into the brickwork.
12:13Once this one's fixed I'll then get on to the other two posts.
12:39I'll be a gentleman.
13:00Oh, that's the post fixed in place now 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.
13:09And then I've continued that height raking down the stairs.
13:13And 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 metre.
13:19I did the same on this tread here and then simply just intersected those two points and that creates this
13:25angle.
13:26So hold it in place, I'll be using some 75mm going ice screws.
13:41Nice.
13:42How good does this look?
13:43Now, we 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.
13:51The simplest way to get the angles is to use your sliding bevel.
13:55These slide in and out and up and down.
13:57And because we know this post is nice and plumb I can simply go up against it and then set
14:03my angle hard to this handrail.
14:06Once 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.
14:17And I'll use this same angle on the top of my balusters too.
14:32There and then cut we are now ready to put our top and bottom rails in.
14:36The way I'm going to set these is how our balusters end up flush with the front of the post.
14:41And I'm using some 100mm screws to hold it in place.
15:09Now we're ready to put up our balusters.
15:11So the spacing for this opening here works out at 100mm.
15:15I've just cut myself a block.
15:17Now we know that this post is nice and plumb.
15:20So that means if I put my block up against that, sit the first baluster in.
15:24I'm going to use a pin gun to hold it in place.
15:27Move it down the bottom and continue across.
15:29I know that everything's going to be right.
15:54And would you all look at that.
15:55I definitely think we've addressed the safety issue here.
15:57This handrail is super solid.
16:00But not only that, it really lifts this outdoor area because it's like a statement piece.
16:05Now I hope I have shown you how simple this is to tackle.
16:08So if you've got a similar situation at your house, make sure you drop us an email and we'll
16:13send you the project sheet.
16:15But 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 handrail
16:22and your balusters.
16:23And remember, it'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.
16:46And 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 so soon after it's been
17:12planted.
17:12This one here was planted about four weeks ago and it is looking absolutely incredible.
17:17The growth is really great.
17:18But 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.
17:31Winding their way through this arch, getting all the sun they need.
17:34And I'm just loving how all the herbs are softening the plant boxes.
17:42And speaking of planters, I absolutely love the way the patina is developing on the shapescape
17:47of planter boxes.
17:48They're almost like a living part of the garden themselves.
17:52Now, one thing I have noticed in this bed are the beans.
17:55Now, you'll see this one that has taken to the frame has put on much more growth than the smaller
17:59ones here.
18:00And that's simply because it's got something to climb on.
18:02So when you're growing climbing plants, it's important to train them to your frame or your
18:06trellis as quickly as possible because they'll take off and you'll get much better growth.
18:10And that is the thing I love about vegetable gardening.
18:13Everything happens so quickly.
18:23It really is a lovely spot, isn't it?
18:25Fantastic view.
18:27Debbie and Jamie moved here to the Lower Hunter Valley about 10 years ago.
18:31They established a farm here for orphaned and abandoned farm animals.
18:36I want to show you around.
18:45Hello, Dr. Harry.
18:46The pig lady.
18:47How are you, Debbie?
18:48Good to meet you.
18:49Good to meet you, too.
18:49So introduce me.
18:51We've got Bubbles here.
18:52Bubbles is six years old now and Bubbles, as a tiny piglet, she was found wandering across
18:59a 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.
19:20And I was just secretly harbouring this ambition to open up a farmed animal sanctuary.
19:26Yeah, yeah.
19:27Jamie and my partner and I decided one day that we should just move and do it.
19:31And here we are ten years later and we've got 200 animals.
19:36They've all been rescued from cruelty, neglect or abandonment.
19:48It's a place of transformation for them.
19:50They just, you know, they come here physically unwell 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?
20:03Everyone here, they've all got a name and they're all considered someone, not something.
20:07Let's go have a look.
20:08Okay.
20:09Yeah, let's get in.
20:24Harry, meet Dawn.
20:26What's her history?
20:27Because I love Jersey.
20:29She's a beautiful Jersey cat.
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.
20:39So the Manning River.
20:40She wasn't that big now, was she?
20:41No, no, she was a baby calf.
20:42Right.
20:43She 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.
20:54He does?
20:54Yeah, he 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.
21:23Who's this one?
21:24This is Bob.
21:25Bob the donkey.
21:26Yeah.
21:26This is the one we've heard all about.
21:28Yeah.
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.
21:39Right.
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 henpecked by these two.
22:02So he's a poor thing.
22:04That happens, Bobby.
22:04Never mind, mate.
22:14Who's this?
22:15Xavier?
22:16Yeah.
22:16X-A-V-I-E-R.
22:17Yeah.
22:17Right.
22:18Okay.
22:18Yeah.
22:19He was found chained up on just an allotment and just neglected.
22:25He was just a little baby.
22:26I think someone bought him as a mini goat.
22:28That was you.
22:28And he grew too much and he was just left.
22:32So we got him.
22:33He's been with us probably about six or seven years.
22:35He's a real gentle, gentle, kind boy.
22:39How does it work?
22:40How many volunteers do you get here on a daily basis?
22:42We usually get about four.
22:45Right.
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.
22:54They help with the merchandise.
22:56We've just got a really wonderful, dedicated team of volunteers.
23:01And without them, as I say, we wouldn't have a sanctuary.
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
23:33and it's something that I can do every week, a little bit of my time.
23:37I spend it here and I think that that makes an incredible difference.
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
23:48and I think that's very rewarding.
23:51That's okay.
23:51Thanks very much for being so honest.
23:53No, you're welcome.
24:02We'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
24:15both financially and with the space that we have.
24:17You've got one thing in bucket lives.
24:20You've got so much love and love conquers all.
24:25It does.
24:26It does, doesn't it?
24:27Do you believe that, yeah.
24:36Coming up, they're the perfect bite-sized treat.
24:40But can you stop at one?
24:42Nope.
24:43I can't.
24:45And Graham visits a rose among thorns.
24:49The 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.
25:09The other day I was looking at this and I thought rather than throwing it in the bin,
25:12this cylindrical shape would be perfect as the base for a vase.
25:16Stick 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
25:27and 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 centimetre 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 and then this gorgeous hessian ribbon
26:29is 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.
26:54Not bad for a humble chip container.
27:12As 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 Barwishan Garden just outside Mansfield dares 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.
28:04Art 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.
28:10Yeah, this is my safe place to make a mess.
28:13So, what story are you telling here?
28:15Called Eels and Heels.
28:17And it's a little bit of a double take on a time when I was quite ill,
28:22but also the beautiful process of working in the garden and healing
28:25and connecting with the things that nourish the soul.
28:29Oh.
28:30Can 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, the broken river down there,
28:47the escarpment of the rocks, the old eucalypts down there.
28:50It's just fantastic.
28:52Yeah, look, it's a magnificent backdrop to the garden.
28:57There's the alpine country, which is out in the distance,
29:00and we're down on the river flats here.
29:02And in this time of year, we're, you know,
29:05flooded with rusts and reds and oranges,
29:08chocolates and browns and purples.
29:10Yeah.
29:11And the transformation in the foliage colour
29:13and 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, it is very much about, you know,
29:34horticultural knowledge, knowledge of plants
29:36and how they grow and how they work together.
29:40But rather than planning this garden,
29:42my approach was to work spontaneously.
29:45It's a constantly evolving, moving kind of piece of theatre.
29:50And, you know, everything's considered
29:53in 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...
30:08Yeah.
30:09..this is this transitional stage
30:11where these beautiful heads turn into fluffy seed...
30:13Cut them down hard.
30:15No.
30:15No.
30:16No, they stay right until the very bitter end.
30:19Right.
30:19So everything does get cut back around sort of mid to late winter.
30:25Right.
30:26These plants have the qualities
30:27where there's these lovely skeletons.
30:30There's a lovely structure.
30:31There's a beautiful detail.
30:32And as you can see,
30:34these 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
30:42that we have in here are the Rudbeckia maximas,
30:44which we have these lovely central cones
30:47which persist right through winter,
30:49but are beautiful yellow flowers in summer.
30:52A lot of people look at these colours and think,
30:54well, it's a...
30:55It's dead.
30:56It's a dying plant.
30:57Yeah.
30:57It's a dead plant.
30:58But it's actually, I think, a lot of beauty in decay.
31:02Yes.
31:02So if you cut them the minute they're turning brown,
31:04it's like putting your grandparents
31:06into a retirement village too early, isn't it?
31:09I keep my heart open
31:13And I hold on
31:15As you can see, Graeme, I love my grasses.
31:19Well, you've got lots of them.
31:20They're everywhere.
31:21Well, they give rhythm to the garden.
31:24They fuse plantings together.
31:26So what's this one, Ralph?
31:27This is Calamagrosis secuda folia calforster.
31:31Oh, calforster.
31:32Well known.
31:32Yeah, well known.
31:34Great grass around the world.
31:36But this fellow here, it's got this gossamer-like...
31:39It's like fairy floss.
31:40It's a beautiful grass, stays upright,
31:43panicum of a garden blue steel.
31:46What about the lime green next?
31:48Then we've got penny sedum tall tails,
31:52which is a fantastic other ornamental grass,
31:54tough as nails.
32:03But of course, Ralph, you've extended your plantings
32:06with 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,
32:27in this case, of flowers,
32:29and they're bringing in the bees.
32:31Look at the bees there.
32:32They're loving it.
32:32And you've brought the yellow across into the variegated yucca,
32:36which is fantastic.
32:37Have you got just one tip?
32:39I know it's hard to condense what we've just seen.
32:42For someone who's, you know,
32:43has 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
32:53to all different types of spaces and environments.
32:57So knowing what'll grow where,
32:59that'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,
33:06they're part of a learning process.
33:08Without them, we don't learn.
33:10Yeah.
33:10Yeah, absolutely.
33:11That's right.
33:17And if you'd like to follow all the information,
33:21what'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.
33:30And, of course, the garden is open at certain times of the year,
33:33and all the information will be on there,
33:34as 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.
33:48If you like banana bread,
33:51you're going to love this even better.
33:55If you love DIY as much as I do,
33:57check us out on 7 Plus,
33:59where you can find all your favourite stories
34:01plus tonnes of DIY-related videos,
34:04exclusive content and more.
34:13There's big screen TVs,
34:15and then there's this.
34:17This right here is the brand new
34:19115-inch micro RGB TV by Samsung.
34:25And it really is massive.
34:29For reference,
34:29I stand at about 5 foot 7,
34:31and it's huge.
34:33But a massive display like this means absolutely nothing
34:38if 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
34:49is 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
35:22sells for $42,000.
35:25But Samsung say that they're going to be
35:28packing a lot of the same tech
35:30that's in this one
35:31into 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.
35:43So there's that.
35:45But I think the thing that excites me the most
35:47about seeing advancements
35:49at this super high-end,
35:52ultra-premium segment of the market
35:54is that all of that tech
35:57ends up filtering down to the average consumer,
36:01meaning that the picture quality
36:03in lounge rooms all over the world
36:05is only going to get better
36:07and better and better.
36:10If you love banana bread,
36:12you are surely going to love this.
36:15It's a classic Malaysian treat,
36:17banana 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 dishes
36:34you can make, really.
36:35It's got very few ingredients
36:37and it comes together quite quickly.
36:39In Malaysia,
36:41this treat is usually eaten during tea time.
36:44In Malaysia, we have five meals a day,
36:47which is breakfast, lunch, tea,
36:50dinner and supper.
36:52This, tea time.
36:54You want to have this mash quite finely.
36:59Next, I've got 75 grams here
37:02of plain all-purpose flour,
37:04which I'm going to sift.
37:09And then the same amount of rice flour.
37:14And what the rice flour does here
37:17is that it makes
37:20this beautiful donut balls
37:22less doughy.
37:26I'm going to combine
37:27all of that together now.
37:36Yep, that looks just about right.
37:39Next, two teaspoons
37:41of baking powder.
37:43One, two.
37:47Give it a quick mix again.
37:50And then salt.
37:52And that's just to give
37:54that salty and the sweet.
38:03And yes, I do know
38:05that the flour is raw,
38:08but I am going to give it a taste again
38:10because I want to see
38:11if I need to add any sugar to this.
38:19Just a teeny-weeny bit.
38:21Probably two teaspoons,
38:23if not less,
38:25of sugar
38:26because it's quite sweet
38:27from the banana.
38:28The consistency looks just right.
38:32Time to deep fry the batter.
38:44You've got to work
38:45quite fast here.
38:47So, as you can see,
38:50I'm just going in.
38:53Doesn't have to be
38:54perfect measurements.
38:55Can be quite rustic.
38:58Also, the other thing is
39:00if you're not using
39:00too much oil,
39:02try not to overcrowd it.
39:09Now,
39:10quickly,
39:11as they are frying,
39:14just agitate it a little bit
39:16because they tend
39:17to stick to each other.
39:19So, slowly
39:20agitate that
39:22so they come apart
39:24from each other
39:25and start to
39:27roll them over
39:28once they're brown
39:30on one side
39:30or a little bit golden
39:32on one side.
39:37They really take
39:39about two or three minutes
39:41to 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
39:57as kids for them.
39:59In Malaysia,
40:01when this
40:02treat
40:03has been made,
40:04my mum would
40:05have a
40:06boiling
40:06pot of
40:08Sri Lankan tea
40:09ready to have
40:10with this
40:11treat.
40:12And the other
40:13funny thing is,
40:14as well,
40:15is that
40:16I use spoons
40:17to scoop
40:18the batter
40:19into my oil,
40:20but they use,
40:21the aunties use,
40:23their fingers.
40:24they take a scoop
40:25with their finger
40:26and then
40:27they slide it off
40:29and that's how
40:30they know whether
40:31the batter
40:31is the right
40:32consistency.
40:34I don't want to
40:35burn my fingers.
40:49last two.
40:50Now this is how
40:51we usually
40:52would serve it
40:52in Malaysia,
40:53but I've put
40:54my own twist.
40:56Some cinnamon
40:57sugar.
41:00as is,
41:02it's not
41:02as sweet,
41:03but once
41:04we put that
41:05there,
41:11try and
41:12get it
41:12into the
41:13sugar
41:14when it's
41:15a little bit
41:16warm,
41:16not too hot,
41:17so it actually
41:18sticks to the
41:19donut.
41:21it smells
41:22divine,
41:23it looks
41:24great.
41:25The only
41:26test now
41:27is
41:27if I can
41:29stop eating
41:29at just
41:30one.
41:34Nope.
41:36I can't.
41:54Well,
41:54we have had
41:55such a great
41:55day checking
41:56out Rick Stein's
41:57new restaurant
41:57at Coogee Beach.
41:58It is,
41:59as you would
41:59imagine,
42:00a feast if
42:01you love
42:01seafood.
42:02And Chef
42:03Colin,
42:04look what you
42:04have whipped
42:05up for us.
42:05It's actually
42:06like a little
42:06piece of art
42:07and a plate.
42:07I do think
42:08that's what
42:08simplicity is
42:09all about.
42:10You can see
42:10the way
42:10the Travala
42:12has just
42:12held its
42:13shape.
42:14Yeah,
42:14that's good.
42:15And skin
42:15off?
42:16Yes,
42:16or skin
42:17on,
42:17whichever
42:17you like.
42:17Okay,
42:18so your
42:18preference,
42:18am I allowed
42:19to have
42:19a little
42:19dig in?
42:19You certainly
42:20can,
42:20yeah,
42:21yeah.
42:26Oh,
42:26that's
42:26outstanding.
42:27Oh,
42:27good stuff,
42:28good stuff.
42:29You are
42:29such a legend
42:30of this
42:30industry,
42:31so it's
42:31been so
42:32nice to
42:32actually see,
42:33I guess,
42:34behind the
42:34scenes a
42:34little bit.
42:35I mean,
42:35it's not
42:35all that
42:36incredible
42:36knowledge that
42:37you have,
42:37but you also
42:38have such a
42:38great team
42:39of people
42:39around you.
42:40Well,
42:40working with
42:40people like
42:41Colin,
42:41it's just
42:41a joy,
42:42to be honest.
42:43Well,
42:43I've got no
42:44doubt that
42:44this latest
42:45venture is
42:45going to be
42:46yet another
42:46incredibly
42:47successful
42:47chapter in
42:48your life.
42:48Thank you
42:48for having
42:49us today.
42:49It's been
42:50great,
42:50Jo,
42:50lovely.
42:51Brilliant.
42:52We'll see
42:52you next
42:52week with
42:53more Better
42:53Homes and
42:53Gardens.
42:54Bye-bye.
43:01Next
43:02time,
43:03Joanna's
43:03meeting up
43:03with pop
43:04icon Ricky
43:05Lee and
43:06things are
43:06getting spicy.
43:08If you
43:08ever want
43:08to know
43:09what really
43:09goes on
43:09behind the
43:10scenes of
43:10Australian
43:11Idol,
43:11ramen.
43:12She's
43:12your gal.
43:14It's a
43:15little bit
43:15retro,
43:16but as
43:16tasty as
43:17ever.
43:18It's
43:18back,
43:19baby.
43:20Chicken
43:20Kiev is
43:20back.
43:22Meet the
43:23artist making
43:24molten magic.
43:26Mark here
43:27is a
43:27true master
43:28with glass.
43:32Plus,
43:33these spring
43:34rolls should
43:34come with a
43:35warning.
43:36One bite
43:37and you'll
43:37be addicted.
43:40Visit the
43:41flower farm
43:42turning petals
43:43into potions.
43:44The healing
43:45power of nature
43:46can be seen
43:47everywhere here.
43:50And Frankie
43:51loves life at the
43:52salon, but he's
43:53really getting in
43:54people's hair.
43:55I'm about to
43:56meet a little
43:57French Bulldog
43:58who would like to
43:59tear this to
44:00pieces.
44:01That's next time
44:02on Better Homes
44:03and Gardens.
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