- 2 days ago
Category
📺
TVTranscript
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.
11:58So 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 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 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, how 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.
14:32Then everything cut, we are now ready to put our top and bottom rails in.
14:36The way I'm going to set these is so 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, move it down the bottom and continue across.
15:29I know that everything's going to be right.
15:54And would y'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,
16:11make sure you drop us an email and we'll send 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,
16:20you've got your top and bottom rail, your handrail and 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
17:46on these Shapescaper 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 trellis
18:07as quickly as possible because they'll take off and you'll get much better growth.
18:11And 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.
18:32They 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, loved
19:17nature, loved, obviously, animals, and I was just secretly harbouring this ambition to
19:24open 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, so 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.
21:35Oh, 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 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, okay.
22:18Yeah.
22:18He 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, things that matter
23:28to 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.
23:39And I think that that makes an incredible difference.
23:41You've got a really big heart, haven't you?
23:43Yeah.
23:43I think that, you know, there's a lot that we can give to others in life.
23:48And I think that's very rewarding.
23:51It's okay.
23:51Thanks very much for being so honest.
23:53You're welcome.
24:01We're in our 10th year now.
24:04And 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.
24:13And we need to make sure that we can care for them, both financially and with the space
24:17that we have.
24:17You've got one thing in bucket lives.
24:20You've got so much love.
24:23And love conquers all.
24:25It does.
24:26It does, doesn't it?
24:27I do 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.
25:08The 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.
25:20So what I'm going to do is add some of this cardboard that I've pre-cut into half teardrop
25:26shapes.
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.
25:54I'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.
26:26And then this gorgeous Hessian 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.
26:51And I think it looks pretty gorgeous.
26:55Not 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 and then painted
27:53it all in.
28:02G'day, Ralph.
28:04Art is hard at work.
28:05G'day, Graeme.
28:06How are you?
28:06I'm well, mate.
28:07I'm well.
28:07This is classic.
28:08What a ripper.
28:10Yeah, 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,
28:22but 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.
28:45The broken river down there, the escarpment of the rocks,
28:48the 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.
29:02Yeah.
29:02And in this time of year, we're flooded with rusts and reds and oranges,
29:08chocolates and browns and purples.
29:10Yeah.
29:11And 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, it is very much about, you know,
29:34horticultural knowledge, knowledge of plants and how they grow
29:37and 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.
30:08Yeah.
30:09This is this transitional stage where these beautiful heads turn into fluffy seed.
30:13Cut them down hard.
30:15No.
30:15No.
30:16No, these 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 where there's these lovely skeletons.
30:30There's a lovely structure.
30:31There'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 a 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.
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, it's like putting your grandparents
31:06into a retirement village too early, isn't it?
31:09I keep my heart open and I hold on home.
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 Callumagrossus sacudifoli, Carl Forster.
31:31Oh, Carl Forster.
31:32Well known.
31:32Yeah, well known.
31:34Great grass around the world.
31:36But this fellow here, it's got this gossamer-like, it's like fairy floss.
31:40It's a beautiful grass, stays upright, panicum of a garden, blue steel.
31:46What about the lime green next?
31:48Then we've got penny sedum, tall tails, which is a fantastic other ornamental grass, tough
31:55as nails.
32:03But of course, Ralph, you've extended your plantings with some unusual plants, kept the
32:09shape, and there's some popular ones, but this one I've not seen before.
32:12Yeah, this is Dasilerion, the Mexican desert spoon, which has this wonderful little tufted
32:19ends on the foliage.
32:20Isn't it beautiful?
32:21Oh, you'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?
32:39I know it's hard to condense what we've just seen.
32:42For someone who's, you know, has got formal garden, lawns everywhere, what's one tip you'd
32:47give 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.
32:56So knowing what will 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.
33:10Yeah.
33:10Yeah, absolutely.
33:11That's right.
33:17And if you'd like to follow all the information and what's happening every month and all the
33:23seasons, you 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, and all the information
33:34will 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.
33:49If you like banana bread, you're going to love this even better.
33:55If you love DIY as much as I do, check us out on 7 Plus, where you can find all
34:00your favourite
34:01stories, plus tons of DIY-related videos, exclusive content, and more.
34:13There's big screen TVs, and then there's this.
34:17This right here is the brand new 115-inch micro RGB TV by Samsung.
34:24Samsung, and it really is massive.
34:29For reference, I stand at about 5'7", and 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.
34:46Essentially, what it gives this TV is one of the truest representations of colour out of any
34:54TV on the market today.
34:57And the other thing that really did impress me is the glare-free coating on this screen.
35:04We've got a big window just behind us, a light here out of shot, and every light in the room
35:10turned on, and 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 $42,000.
35:25But Samsung say that they're going to be packing a lot of the same tech that's in this one into
35:31a 65-inch, 75, and an 85-inch model.
35:35And just in case 115 isn't big enough for you, they're also working on a 130-inch model.
35:44So there's that.
35:45But I think the thing that excites me the most about seeing advancements at this super high-end,
35:51ultra-premium segment of the market is that all of that tech ends up filtering down to the
35:59average consumer.
36:00Meaning that the picture quality in lounge rooms all over the world is only going to
36:06get 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 dishes 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, which 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, which I'm going to sift.
37:09And then the same amount of rice flour.
37:14And what the rice flour does here is that it makes these beautiful doughnut balls less doughy.
37:26I'm going to combine all of that together now.
37:36Yep, that looks just about right.
37:40Next, two teaspoons of baking powder.
37:43One, two.
37:47Give it a quick mix again.
37:50And then salt.
37:52And that's just to give that salty and the sweet.
38:03And yes, I do know that the flour is raw, but 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, probably two teaspoons, if not less, of sugar because it's quite sweet
38:27from the banana.
38:28The consistency looks just right.
38:32Time to deep-fry the batter.
38:43You've got to work quite fast here.
38:47So, as you can see, I'm just going in.
38:53Doesn't have to be perfect measurements.
38:55Can be quite rustic.
38:58Also, the other thing is, if you're not using too much oil, try not to overcrowd it.
39:10Now, quickly, as they are frying, just agitate it a little bit because they tend to stick to each other.
39:18So, slowly agitate that so they come apart from each other and start to roll them over once they're brown
39:30on one side
39:30or a little bit golden on one side.
39:37They really take about two or three minutes to cook.
39:41Keep an eye on them.
39:44These little bits that's come off, my favourite part.
39:51They're crunchy and they're little nice nuggety bits.
39:56We used to fight as kids for them.
39:59In Malaysia, when this treat has been made, my mum would have a boiling pot of Sri Lankan tea ready
40:10to have with this treat.
40:13And the other funny thing is, as well, is that I use spoons to scoop the batter into my oil.
40:20But they use, the aunties use, their fingers.
40:24They take a scoop with their finger and then they slide it off.
40:29And that's how they know whether the batter is the right consistency.
40:34I don't want to burn my fingers.
40:49Last two.
40:50Now, this is how we usually would serve it in Malaysia, but I've put my own twist.
40:56Some cinnamon sugar.
41:00As is, it's not as sweet.
41:03But once we put that there...
41:11Try and get it into the sugar when it's a little bit warm.
41:16Not too hot, so it actually sticks to the donut.
41:21It smells divine.
41:23It looks great.
41:25The only test now is if I can stop eating at just one.
41:34Nope.
41:36I can't.
41:54Well, we have had such a great day checking out Rick Stein's new restaurant at Coogee Beach.
41:58It is, as you would imagine, a feast if you love seafood.
42:02And Chef Colin, look what you have whipped up for us.
42:05It's actually like a little piece of art on a plate.
42:07I do think that's what simplicity is all about.
42:09You can see the way the travalla has just held its shape.
42:13Yeah, that's good.
42:15And skin off?
42:16Yes, or skin on, whichever you like.
42:17Okay, so your preference.
42:18Am I allowed to have a little dig in?
42:19You certainly can, yeah, yeah.
42:26Oh, that's outstanding.
42:27Oh, good stuff, good stuff.
42:29You are such a legend of this industry, so it's been so nice to actually see, I guess,
42:34behind the scenes a little bit.
42:35I mean, it's not all that incredible knowledge that you have, but you also have such a great
42:38team of people around you.
42:40Well, working with people like Colin, it's just a joy, to be honest.
42:43Well, I've got no doubt that this latest venture is going to be yet another incredibly
42:47successful 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.
42:54Bye-bye.
43:01Next time, Joanna's meeting up with pop icon Rikki Lee, and things are getting spicy.
43:08If you ever want to know what really goes on behind the scenes of Australian Idol,
43:11ramen, cheesy gal.
43:14It's a little bit retro, but as tasty as ever.
43:18It's back, baby.
43:20Chicken 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.
43:35One bite and you'll be addicted.
43:40Visit the flower farm turning petals into potions.
43:44The healing power of nature can be seen everywhere here.
43:50And Frankie loves life at the salon, but 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.
Comments