- 14 hours ago
Better Homes and Gardens - Season 32 - Episode 12
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TVTranscript
00:00Hello, welcome to Better Homes and Gardens.
00:02I hope you're enjoying the start of the Easter weekend
00:04and that you get to spend it with family and friends.
00:06Well, if you're looking for inspiration for something to do in the kitchen
00:09or out in the garden, we've got that and loads more ideas coming your way now.
00:14Tonight, turn your Plain Jane garden into a beautiful wallflower.
00:18You might see a concrete floor and a brick wall,
00:21but I see a world of possibilities.
00:24You don't have to be a maths genius to know the value of this pie.
00:28All we've got to do is dig in.
00:31If you like churches or fringes or just a better lifestyle,
00:35Adelaide might be your next home.
00:38It's a place that's full of art and culture and green spaces
00:41and world-class wine.
00:44Plus, you don't need patience to piece this mosaic together.
00:48I'm going to show you exactly how to make it.
00:52And even goats have bad hair days.
00:56These are no hair goats.
01:05This segment is brought to you by Shapescaper,
01:08the Australian-made modular steel landscaping system.
01:21For a lot of people, they'd see a space like this and they'd go,
01:24ugh, a hot north-facing area with lots of hard surfaces.
01:28There's no soil for a garden bed.
01:30What on earth am I going to do here?
01:31But as a landscape designer, I see this as a chance to get creative.
01:35But before I get on to that, I need to work out what the brief is.
01:47Amy, thank you for having us.
01:48Thank you for coming.
01:50Why have you only got half a deck?
01:52There's a gaping hole under there, so it's just like a Band-Aid fix for the minute.
01:56So it's a safety deck?
01:57It's a safety deck.
01:57Okay, well, I think the first thing we can do is extend that through
02:00and create quite a nice little area here.
02:01Yeah, that sounds good.
02:02And you've got a half-done barbecue as well, I see?
02:04Yeah, we sort of lost motivation there.
02:06Right.
02:06I do like the finishes, though.
02:07The brick's really cool and the concrete as well.
02:09Oh, good.
02:10It just needs finishing.
02:11Yeah, yeah, it does.
02:12And you've got some spare bricks there.
02:14Yeah, we've got anything you can see, you can use.
02:16Well, that's the only thing I can see.
02:18There's not much else.
02:18Yep, yep.
02:19Have you tried anything in this space?
02:21It's really hard to grow, I think, because it's really hot all day.
02:23Okay.
02:23And I can see you've got some rosemary and some jasmine, that's about it.
02:27What would you like to ideally see here?
02:29Entertaining our friends, somewhere to hang out,
02:31somewhere for the kids to be outside.
02:33Great.
02:34And some plants, I'm hoping?
02:35Some plants would be really great, too.
02:36Okay.
02:37Well, there's a lot of potential here, so leave it with me.
02:45One of the best things about this project
02:47is we really don't have to do much of a clear-out.
02:50I do want to use these bricks, so I'm going to move them out of the way.
02:53And I want to get some greenery up onto this fence.
02:56To do that, I'm going to apply a mesh.
02:58There is no point trying to wind all this up through that,
03:01so we're just going to cut it back hard and let it regrow onto the mesh.
03:04But before we do all of that, I'm going to fire up the pressure washer
03:06and give this concrete a really good clean.
03:23When you don't have soil in a garden, you need to bring in pots.
03:26But instead of pots, I'm using the Shapescaper steel planter system.
03:29Now, this is super versatile as far as sizes go,
03:32so we can really make the most of the space we've got.
03:35I'm going to use some of these big ones in the corner here
03:37and over on the other side to anchor the design.
03:40We've got some smaller ones, which are going to go right by the stairs
03:43and over here to allow us to put some bench seating in here
03:45to bring in some much-needed entertaining space.
03:48Another one of the benefits of having a planter system like this
03:51is I can put layers and textures into the planting,
03:53which is going to make it feel more like a garden
03:55rather than just a potted space.
04:03Even though these planters are quite substantial,
04:05they come in two parts that screw together.
04:12That makes it much easier for one person to put together
04:14and fit into a confined space like this.
04:22I really like the way that this patina is already starting to develop.
04:26The rain has started the process for us
04:28and it's only going to get richer with time.
04:30It goes perfectly with our concrete floor and our recycled bricks.
04:33Now, it's really important that I set this central planter up nice and level
04:37because the rest of our design is going to radiate out from here.
04:40We're going to have a bench seat,
04:41which we're going to connect the timber straight into this wall
04:43and then some brackets on the pots
04:45just to make sure it's nice and spare these.
04:54For the bench seat, I'm taking my cues from the deck,
04:58which Pete is just extending for me now.
04:59Now, he's taking some treated pine, securing it to the concrete
05:02and then putting down some spotted gum decking boards.
05:04It couldn't be simpler.
05:06The spotted gum boards are nice and wide,
05:08which is going to give us a really high-end finish.
05:10Now, you'll notice with our bench frame,
05:12I've pre-painted the timber in black.
05:14That means when you look down through the boards,
05:16you're not going to see it.
05:17It's going to disappear.
05:18When I've got this frame together,
05:19we'll clad it with the boards over the top and down the front.
05:48With the frame secured on the side brackets and dino-bolted into the wall,
05:51they're not going anywhere.
05:57But they'll still give the feeling of lightness,
05:59as if the benches are floating.
06:03The spotted gum decking boards tie in perfectly with the decking.
06:06And it's nice to see with the hard construction done,
06:08everything's coming together.
06:09And you can see how the space is going to be used.
06:12There is more to come up, though.
06:13Of course, the planting.
06:14That's coming up a little bit later on.
06:28A couple of weeks ago,
06:30we gave you the chance to win
06:31an incredible South Pacific cruise
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06:35on board the Norwegian Spirit,
06:37plus $5,000 in spending money.
06:40And tonight,
06:41we can announce our lucky winner.
06:43If your name is on the screen now,
06:46congratulations.
06:49I'm going to have to stop for a minute,
06:50because that looks spot on.
06:52Just before we even eat it.
06:54Just saying.
06:55I'm in Adelaide,
06:56learning all about its heritage and history.
07:04It's Easter.
07:05Fish on Fridays,
07:06as we all know,
07:07with my mum's watching.
07:08So here's the thing.
07:10I'm going to make a decadent fish pie.
07:12Why is it decadent?
07:13Because the amount of fish
07:14I'm going to put in there.
07:15I'm also going to show you
07:17the best technique
07:18to keep all that fish together
07:20so it's not broken up
07:22and you can enjoy it piece by piece.
07:29So the secret to the fish pie,
07:31it's basically just three elements.
07:32It's the fish,
07:33it's the stock,
07:34which binds it together,
07:36and it's the pastry.
07:36So to get the stock right,
07:39we start with a good base.
07:41Onions and garlic.
07:47Number one vegetable
07:49in the fish pie
07:50is fennel.
07:51Fish and fennel
07:52is a go-to.
07:54So we'll just trim the top off.
07:56Keep that for a letter.
07:57Roughly about the same size.
08:06Thymes.
08:07About a half bunch of thyme.
08:09It's going to flavour our stock.
08:10Just munch that in your hand
08:11until you can smell it.
08:14A couple of bay leaves.
08:16And that is the basis
08:17of our stock so far.
08:19So get some butter in a pan
08:20and then we're going to add
08:22our vegetables to that
08:23and just let them sweat right down.
08:25Back on the heat.
08:27A little bit of salt and pepper.
08:35So obviously the fish pie
08:37is only as good
08:38as what you put in it.
08:39So find beautiful,
08:41good quality,
08:42fresh fish.
08:43So I'm using barramundi.
08:45You can use whatever you want.
08:46And I'm going to leave the skin on.
08:48So cut it into chunks
08:50that are not too small.
08:52I think that's one of the biggest
08:53problems people make.
08:54So I like little chunks
08:55like that.
08:57Scallops.
08:59You probably want to just
09:00cut your scallops in half
09:02because you're keeping
09:02that whole textural thing going.
09:07Prawns.
09:07I think you've got to have prawns
09:09of some sort in your fish pie.
09:11And I'm just going to cut them in half.
09:13So I've still got those chunks.
09:15So now we're going to start
09:16building the sauce.
09:17So to make the sauce,
09:19we're going to use fish stock.
09:21300 mils of fish stock.
09:26300 mils of cream.
09:28So that's going to add the fatness
09:30and the richness to the sauce.
09:32So now what we're going to do is
09:33we're going to bring that to the boil.
09:36And here's the secret
09:38to my fish pie.
09:39So we've diced all the fish.
09:42It's raw.
09:43So normally when people
09:44make fish pies,
09:45they put the sauce
09:46over the raw fish.
09:47The liquid leeches out
09:49of the raw fish
09:49and makes the sauce
09:50really runny
09:51and you get a really bad pie.
09:53So what I'm going to do is
09:55poach my fish
09:56in the liquid,
09:58take it out,
09:59thicken it
09:59and pour it back on
10:00so you get a perfect
10:01consistency in your pie.
10:03Top tip.
10:04Before I poach my fish,
10:06I'm going to get
10:06my thickening agent ready
10:08which is going to make it
10:09beautiful, thick and silky
10:11which is half flour,
10:12half oil.
10:13About 50, 60 grams of flour.
10:16The same of olive oil
10:18just to get it moving
10:19and that will thicken
10:21our fish sauce.
10:24So we can just keep
10:24this on the side.
10:29Now some people at home
10:30are watching going,
10:31Colin, there's a piece
10:32of salmon on the board
10:33and why is that not used?
10:35Because it's already cooked.
10:36So what we're going to do is
10:37we're going to peel that up.
10:39It's already cooked
10:40so we're going to add that
10:41at the end.
10:42It does not need to be poached.
10:44I just want the flavour
10:46of the smoked fish.
10:47I can smell
10:49the sauce is just coming up.
10:51up now to the boil.
10:51You can see the steam there.
10:53So what I'm going to do now
10:54is I drop my fish in.
11:02We're not totally cooking it,
11:03we're just sealing it.
11:06So as you can see,
11:08you've changed colour.
11:10You've locked in
11:11all that moisture.
11:18Next in with our prawns,
11:20scallops.
11:22So I'm just poaching the fish
11:24in batches
11:25because it's much easier
11:26to control and get it
11:27into the tray.
11:31So now all we've got to do
11:33is take all our poached fish,
11:35put it in our serving dish
11:36before we add our sauce.
11:54Grab my whisk,
11:56got my thickening agent,
11:58gently whisk it in
11:59to the sauce.
12:01So you've got to keep whisking
12:02or you'll have dumplings.
12:04So that's going to thicken it right up.
12:06You want it really thick
12:07so it coats the fish.
12:12So see the way that's thickened right up
12:14to the consistency you need it?
12:16Maybe put it on low
12:17so we don't burn.
12:19To this,
12:20I'm going to add a little splash of perno,
12:21which is sort of like
12:23a little bit of a licorice flavour
12:24but it's classically
12:26ideal in a fish pie.
12:27If you don't have it,
12:28don't worry about it.
12:29But I have some
12:30from two Christmases ago
12:31so I'm going to put
12:31a little splash in.
12:32So just a little splash
12:34of perno.
12:37We've got our sauce
12:38to our consistency.
12:40Bring it over.
12:44I'm going to freshen it up
12:45with some herbs.
12:46I've got some chives.
12:55I've got a little bit of dill here.
12:58Dill, fennel tops,
13:00whatever you want.
13:01Tara going to be great in here.
13:06Bit of dill.
13:09Little bit of lemon zest.
13:14Bit of lemon juice.
13:18And now just mix that through.
13:25So while the sauce
13:27is still warm
13:28and a little bit runny,
13:29we're going to pour it
13:29over our fish
13:30and with a spoon
13:31we're just going to gently
13:32move it in the tray
13:34so the sauce goes to the bottom.
13:44And now all we have to do
13:45is a pie needs pastry
13:47or a mash
13:48so today I'm going to use
13:50puff pastry.
13:53So you want a good
13:54amount of egg wash
13:55because that's what's going
13:56to give you the shine.
13:57I've preheated the oven
13:59to 200.
14:01Sort of even.
14:02I'd never be good
14:03at painting a house
14:04but anyway.
14:05Let's lift it to the level.
14:07We've got some fennel seeds.
14:08You've already got fennel
14:09in there.
14:11A little bit of salt.
14:12It's going to give you
14:13another little texture
14:14when you're breaking into it.
14:15A little bit of
14:16loose black pepper.
14:19And then I've still got
14:20a little bit of thyme left.
14:21Sprinkle that on
14:22and that's going to
14:23crisp up in the oven.
14:24I'll just give it
14:25a little hole
14:26just to let the steam out.
14:30Into the oven.
14:31About 35 to 40 minutes
14:33in the oven
14:33until we get golden brown
14:34and it's bubbling inside.
14:48I'm just going to leave
14:49that with you for a minute
14:50because that is
14:52a perfect decadent fish pie.
14:54Get a good scoop
14:55of that fish.
14:59You can see the chunks.
15:00This is what I was telling you
15:01about.
15:02You can see the chunks of fish.
15:03It's not all broken up.
15:07And now all you've got to do is
15:10perfect, decadent,
15:11easy eat fish pie.
15:13You don't even need Easter
15:15any day of the week
15:16for this one.
15:21It's known as
15:21the city of churches
15:23but in my mind
15:23it's the city of gardens.
15:27Are you keen to get
15:28into mosaicing
15:28but always thought
15:29it was too fiddly?
15:30Well, these tile sheets
15:31are a game changer.
15:34This issue of
15:34Better Homes and Gardens
15:35magazine is all
15:36about making your money
15:37work hard for you.
15:38Check out these delicious
15:40and filling meal ideas
15:41for less than $5 per serve.
15:43From a creamy sausage pasta
15:45to an easy lemon
15:46chicken tray bake.
15:47Matt Moran cooks up
15:48two dishes that will have
15:49everyone going back
15:50for seconds.
15:51Green fish curry
15:52and apricot chicken
15:53with toasted almond couscous.
15:55and how would $1 million
15:57change your life?
15:58Find your chance to win
16:00within the issue.
16:01Grab your copy of
16:02Better Homes and Gardens
16:02magazine for practical tips
16:04on cooking for less.
16:20How would you like to live in one of the world's
16:23most liveable cities?
16:24Well, you can if you move to Adelaide.
16:26In fact, in 2025, it was ranked ninth
16:28and it's so easy to see why.
16:30I mean, in just a short drive,
16:31you've got world-class wine country
16:33and spectacular beaches.
16:35So I'm really keen to learn a little bit more
16:37about what it might be like to own a home
16:39right here in the city.
16:40But look, for now,
16:41we're in the beautiful Botanic Gardens,
16:42so it would be a missed opportunity
16:44not to take a quick tour.
16:54I've just had a wander through
16:55the International Rose Garden,
16:57which, as the name suggests,
16:58features over 2,700 roses
17:01from all around the world,
17:02including Australian bred varieties.
17:04And because the garden is also home
17:06to the National Rose Trial Garden,
17:08you'll also see roses
17:09that haven't even been commercially released
17:11here in Australia.
17:12So it's a great place to learn about roses
17:14or just simply to wander through
17:16all that colour and fragrance.
17:18And behind me,
17:18that's the Bicentennial Conservatory.
17:21And inside, you'll find
17:22a fully formed rainforest
17:23with everything from those
17:24beautiful ground-covering plants
17:26right through to the tallest trees.
17:37So, Zach, you picked a really nice place
17:39for us to meet.
17:40This is beautiful.
17:41Yeah, it is.
17:41North Terrace is definitely known
17:42for some of the most iconic buildings
17:44in Adelaide,
17:45from the art gallery
17:46to the museum
17:47to some of the most amazing
17:48architectural buildings here.
17:50That is something
17:50that really stands out for me
17:52when I visit Adelaide,
17:53the heritage of the place.
17:54Yeah, you get amazing buildings
17:55in the city,
17:56and then the suburbs
17:57really take off over that
17:58with the 1910 bungalows,
17:59villas, et cetera, as well.
18:01Is it a good time
18:02to get into the Adelaide housing market?
18:04The entry level
18:05is still relatively affordable
18:06in Adelaide,
18:06so the units between
18:08$500,000 to $800,000
18:09are very popular.
18:10A lot of investors there
18:11and first-home buyers.
18:12And then your entry level homes
18:14are still sitting
18:14at $800,000 to $1.2,000,
18:16which are very, very hot right now,
18:19and that's a real mix
18:20of young buyers and downsizers.
18:21It's a very accessible city,
18:23and people love coming here
18:24for schools only being close as well,
18:26getting to the city,
18:27in and out of the suburbs.
18:28It's a very easy city to live in.
18:30Well, I'd love you to show me
18:31some of the housing.
18:32Yeah, let's get to it.
18:32Okay.
18:33Hey, wait,
18:35what we gotta do today?
18:38Hey, stay,
18:41don't let us live away.
18:43Come have a look through.
18:44After you, you get through.
18:45Thank you so much.
18:46Right, it's beautiful.
18:50This house is just,
18:51it has so much character,
18:52it has so much history.
18:53Is this typical
18:54of the kind of heritage home
18:55you'd find in Adelaide?
18:56You definitely get
18:57that strong heritage feel
18:58through the east and south-eastern
18:59suburbs of Adelaide.
19:00It's definitely the type of property
19:01that's very sought after
19:02as well as families
19:03look to establish long-term.
19:04And the council's really protective
19:06about the work and the changes
19:07that you see in the homes
19:08like this as well,
19:09so that the integrity
19:10of these type of houses
19:11look the same
19:11in 20 and 30 years from now.
19:13So if you are buying
19:14a heritage home,
19:15is that something you have
19:16to take into consideration
19:17that you may not be able
19:18to make a lot of changes,
19:19but you're still keeping
19:20that history alive?
19:21Absolutely.
19:21Like you see a lot of buyers
19:23do their homework
19:23and due diligence
19:24and understand what
19:25they're buying before,
19:26which is really important.
19:27So is it a good time
19:28to get into the property market here?
19:29We still think so.
19:30We still feel there's
19:31another one or two years
19:32of pretty strong growth,
19:33perhaps before things steady out
19:34and we've still seen
19:34a huge migration
19:36from the eastern seaboard
19:36coming across.
19:37Yeah, so getting quick
19:38to be overtaken.
19:39Absolutely.
19:45If looking at a beautiful home
19:47like this has piqued
19:48your interest
19:48in the Adelaide property market,
19:50then view.com.au
19:51is a really great place
19:53to start.
19:53You know,
19:54there's nothing worse
19:54than when you're looking
19:55for a home
19:56and you see something
19:57you fall in love with
19:58but you're unsure
19:58whether you can actually
19:59afford it.
20:00Well, the good news is
20:01that view.com.au
20:02have a purchasing power calculator
20:04and when you click on that
20:05you put in some
20:06really simple details.
20:07Where are you looking to buy?
20:09What sort of home
20:10are you after?
20:11And of course,
20:12details on your borrowing power.
20:14And what it does
20:14is it spits out
20:16your maximum purchase power
20:18and then on top of that
20:19it instantly adds a tag
20:21which highlights listings
20:22that are either close to budget,
20:24within budget
20:24or over budget.
20:26So it takes the guesswork
20:27out of it all
20:28and saves you time
20:29because you can really focus
20:30on those properties
20:31that are realistic.
20:47Daniel, Arthur,
20:48you're both teaming up together
20:49on a really exciting
20:50new project here in Adelaide
20:51so tell me a little bit about it.
20:53Definitely.
20:53So we've gotten a permit
20:54recently for 10 levels,
20:5544 apartments in total,
20:57one, two and three bedroom apartments
20:59including penthouses
21:00with an activated ground floor
21:01that faces Hutt Street.
21:02And it is a very happening area,
21:04isn't it?
21:04Yeah, Hutt Street,
21:05it's an iconic street in Adelaide.
21:07It's a strip that everybody knows
21:09filled with heritage buildings
21:10as well as great cafes,
21:11restaurants and pubs
21:12as well as local businesses
21:13that have been here
21:14for a very long time.
21:15So we're standing here
21:16in the display suite
21:17but is this the future site
21:19of 144 Hutt?
21:20Yes, this is the site
21:22where we own the display suite
21:23which is a great selling tool
21:25for people to be able
21:25to come in here,
21:26have a look at the site itself,
21:28have a look at the materials
21:29and finishes that we're selling
21:30and what will be
21:31in the finished product.
21:32Great, and then they can go
21:32down the street
21:33and have a good coffee.
21:34Absolutely.
21:34Are you at the selling stage?
21:36Yep, we're on market now
21:37and we're hoping to be
21:39under construction
21:40in July this year
21:41and completed
21:42by the end of 2027.
21:51A visit to Adelaide
21:53wouldn't be complete
21:53without a trip
21:54to McGill Estate,
21:55home of Penfolds.
22:03So Steph,
22:04I feel like we're
22:04in a pretty special place.
22:05Where are we?
22:06Well, we've walked down
22:07underground
22:09and at the same time
22:10the hill has sort of
22:11been rising up over us
22:12and if you get
22:13to the very end
22:13of this tunnel
22:14we're probably about
22:1516 metres underground.
22:17Wow.
22:17And I guess these are
22:18the sort of walls
22:19that could tell Penfolds' story
22:20from, you know,
22:21the last 180 years.
22:23Penfolds is almost as old
22:25as Adelaide itself
22:26and there have been
22:27several eras,
22:28you know,
22:28eras of winemaking,
22:29eras of the city
22:30and McGill Estate
22:31has been through all of it.
22:33So what is it about
22:34this area
22:35or Adelaide,
22:36South Australia
22:37that makes wine growing,
22:39you know,
22:39grape growing
22:39and wine production
22:40so good?
22:41So to grow grapes
22:42at, you know,
22:43the highest quality
22:44you want a climate
22:45that is both warm
22:46and generous.
22:47You know,
22:47the best results come
22:48not when you're operating
22:49in the extremes
22:50but, you know,
22:51Adelaide Sunshine
22:52is out today
22:52and it's really great
22:53for those full-bodied
22:54red wines
22:55and I love
22:57this.
22:57This is just incredible.
22:59You've got to take
22:59a close look.
23:00We've got all the grange
23:02from, what,
23:03the year 19...
23:041979 for the Magnus
23:06but you're right
23:07for the 750 mils
23:08they date back
23:09to that first
23:09experimental vintage
23:11in 1951.
23:12So I'll look forward
23:12to having a sip
23:13of that one later, yeah?
23:14Yeah, it's coming up next.
23:19I have to say
23:20that getting to explore
23:21Adelaide
23:22has been a real
23:22eye-opener for me.
23:23It's a place
23:24that's full of art
23:25and culture
23:25and green spaces
23:26and world-class wine.
23:28It really is
23:29a liveable city.
23:32I just love
23:33a clever upcycling hack
23:35especially when it adds
23:36character and personality
23:37to a room
23:37just like this beautiful
23:39mosaic coffee table.
23:40I made this recently
23:41as part of a living room
23:42makeover
23:43and it worked out
23:44beautifully.
23:45So how do you make it?
23:51Now a lot of us
23:52would have some of these
23:53very basic side tables
23:54at home
23:55that we're not using
23:55you can also often find
23:56them in vintage stores
23:57or even in council
23:58cleanups
23:59on the side of the road
24:00and these are perfect
24:01for this project
24:02because I'm going to
24:02place two side tables
24:03side by side
24:05and create a whole new
24:06coffee table
24:07by placing some
24:08form ply like this
24:09over the top
24:10and then these gorgeous
24:11mosaic tiles
24:12over that.
24:13the first thing
24:13I need to do
24:14is just use this
24:15tile trim
24:16all around the edge
24:17to hold the tiles
24:17in place
24:18so I'm going to use
24:18some construction
24:19adhesive
24:20to place those there.
24:46some people might be
24:47put off by the idea
24:48of creating mosaic
24:49because potentially
24:50it can be very fiddly
24:51if you're using
24:52little individual tiles
24:54but how fantastic
24:55are these?
24:56They're tile sheets
24:57that I picked up
24:57at the hardware store
24:58and it just takes
24:59all the hard work
25:00out of it.
25:01All you need to do
25:02is just place them
25:03down and figure out
25:04exactly where each
25:05one is going
25:06and what you'll notice
25:07when you do that
25:07is there'll be sides
25:09that sit in really
25:10nicely together
25:12and are better
25:13than others
25:14so you don't end up
25:15with huge gaps
25:16so I'm just going
25:16to lay mine out now.
25:22When you reach the edge
25:23you'll notice
25:24that some of the tiles
25:25overlap
25:26so you'll have to
25:27remove those
25:27it's very simple
25:28you can just use
25:29some scissors
25:29to take those off
25:31and then the ones
25:31that you remove
25:33you can use
25:34to infill
25:35around the edges
25:36where there's any
25:37gaps.
25:49Once you're happy
25:50with the set out
25:51it's a really good
25:52idea and I would
25:53highly advise
25:53to use some masking
25:55tape to number
25:56each of the sheets
25:57and that way
25:58the next step
25:59is to remove
26:00each one
26:00place some glue
26:01underneath
26:01and then spread
26:02the glue out
26:03and put these back
26:04that way you'll
26:05know exactly
26:05where they're
26:06supposed to be.
26:20I'm using the same
26:21glue that I used
26:22for the trim
26:23I'm just going
26:23to place it
26:24on the board
26:24in lines
26:26and then use
26:27the spreader
26:27before placing
26:29them back
26:29in the right position.
26:44And now it's
26:45just a matter
26:45of placing
26:46the tiles
26:48back in their
26:48original positions.
26:49Even in the darkest
26:50times
26:51Even when I'm
26:52in the light
26:53I give to myself
26:57I think I need
26:58a little bit
26:59of time away
27:0014 days I've been
27:01alone
27:02Wonder should I
27:03take a stroll
27:04Or do I stay
27:05in my mind
27:07Cause I get
27:09so reclusive
27:30There's something
27:30just so satisfying
27:31about grouting
27:32I love this process
27:33and I've mixed
27:34the grout
27:34to a toothpaste
27:35consistency
27:36to apply it.
27:37The colour I chose
27:38is called
27:38Alabaster
27:39I've colour matched
27:40it to these
27:40beautiful natural
27:41stone tiles
27:42and the reason
27:43I chose them
27:44is because
27:44they're timeless
27:45they go with
27:46any decor
27:46and that look
27:48is really fashionable
27:49right now
27:49to use these
27:50earthy natural
27:51materials.
28:14I let the grout
28:15set for a few minutes
28:16before going in
28:17with my wet sponge
28:19to remove any excess.
28:20If you do it too early
28:21it can pull the grout
28:22out
28:23which is not what
28:24you want
28:24but I just love
28:25once you wipe off
28:27the grout
28:28off the top
28:28of the tiles
28:29you can see
28:29those beautiful
28:30natural variations
28:31in the stone.
28:35And doesn't it
28:36look beautiful?
28:37Now to really finish
28:37it off though
28:38I asked Greg here
28:39to knock up
28:40a tray frame
28:40for me in the workshop
28:42it's Tasmanian oak
28:43which will highlight
28:44all those beautiful
28:45tones in the stone
28:46now we'll just have
28:47to see if it's going
28:47to fit.
28:48I'm sure it will
28:49Greg right?
28:50Sure.
28:57And placed over
28:58my two side tables
28:59doesn't it look great?
29:00A totally bespoke
29:01coffee table
29:02that's as practical
29:03as it is stylish.
29:07Coming up
29:08it's finally time
29:09for this concrete
29:10courtyard
29:11to turn over
29:12a new leaf.
29:13We can get loads
29:13of plants in
29:14giving us a textured
29:15layered and really
29:16interesting look.
29:17And it takes a lot
29:19of work to look
29:19after these ringlets
29:21but whatever floats
29:22your goat.
29:23He's a mess.
29:24He's a high
29:25maintenance animal.
29:27In this month's
29:28Better Homes and Gardens
29:29magazine find
29:30countless ideas
29:31to save money
29:32around the house.
29:33Geneva van der Zyl
29:34is sharing a beautiful
29:35craft project
29:36reusing a surprising
29:37house staple
29:38milk bottles.
29:39Plus Charlie makes
29:40a garden seat
29:41under a shady tree
29:42and check out
29:43this clever solution
29:44for the shoes
29:45cluttering up
29:46your entryway.
29:47Plus you'll learn
29:48practical cleaning tips
29:49to make your appliances
29:50and furnishings
29:51last longer.
29:52Get your copy
29:53of the magazine today
29:54for loads of
29:55cost saving ideas
29:56and your chance
29:57to win
29:58one million dollars.
30:02So much better
30:06This segment
30:06is brought to you
30:07by Shapescaper
30:08the Australian made
30:10modular steel
30:11landscaping system.
30:21This tricky space
30:22is really starting
30:23to feel like a garden
30:25and this mesh
30:25on the fence
30:26is going to work
30:27as a perfect green wall.
30:28We chop back
30:29the jasmine hard
30:29it's not going to take
30:30long to grow over here
30:31but I also want
30:33some plants
30:33that are going to
30:34spill over the edge
30:34as well.
30:35And for that
30:36we're using
30:37the Shapescaper
30:38trough planters.
30:39They're just like
30:39the big ones
30:40but they just come
30:40in a slightly
30:41different size
30:41so there's going
30:42to be one
30:42that's going to
30:42fit your garden style.
30:43These ones
30:44have a base in them
30:45so when they go
30:45up on the wall
30:46soil isn't going
30:47to wash out
30:47all over it.
30:48They've got great
30:49drainage holes
30:49in them as well
30:50so we're just
30:50going to get them
30:51up there
30:51secure them to the fence
30:52and they should
30:53be good to plant up.
31:20Unlike our trough planters
31:22these larger ones
31:23don't actually have
31:23a base in them
31:24which is great
31:25when you're putting
31:25them in a garden bed
31:26because they're in
31:26contact with the soil
31:27but here we've got
31:28uneven concrete
31:29so we've leveled
31:30the top
31:30and it's left
31:31a bit of a gap
31:31around the base
31:32to seal it all up
31:33and to make sure
31:33the potting mix
31:34doesn't spew out
31:35onto the concrete
31:36I'm just using
31:37some geotextile
31:38which I'll wrap
31:38around the inside
31:39to keep our potting mix in.
31:59When it comes to planting
32:00we're starting
32:01with our trough
32:02planters first
32:03so we can get
32:04these finished
32:04and then work
32:05down into the garden
32:06whenever you've got
32:06a spot that's got
32:08tricky access
32:08it's really important
32:09you select plants
32:10that are bulletproof
32:12so I'm using ivy
32:13and spillover rosemary
32:14it's going to give us
32:15a lovely green look
32:16with high impact
32:17but it's going to mean
32:18we're not going to
32:18have to be up here
32:19every single day.
32:26Thank you Grant.
32:45For our end garden beds
32:46I'm using these
32:47really nicely sized olives
32:49and in the smaller one
32:50bank sears
32:51and the reason we're
32:51using big trees
32:52is because it gives us
32:53a bit of a canopy
32:53sets the mood
32:55and sets the tone
32:55for the rest of the
32:56planting scheme.
33:22because we've got
33:23such nice big pots
33:24we don't have to
33:25treat them like pots
33:25we can treat them
33:26like garden beds
33:27which means we can
33:28get loads of plants in
33:29giving us a textured
33:30layered and really
33:30interesting look.
33:31Under our banks here
33:32we're a lovely
33:33wastringer that's been
33:33rounded off.
33:35I'm going to add in
33:35one of these
33:36kalanchoe copper spoons
33:37to the back
33:37for a bit of height
33:38and then some of the
33:40salt bush to fall
33:41over the front.
33:42Underneath our olive
33:43we've got the shiny leaf
33:44of the Carissa Desert Star
33:46and then I'm going to
33:46use the ground cover
33:48jade to come over
33:49the edge
33:49just to make this
33:50a really special space.
33:51I would love
33:52just to be
33:53stuck to your side
33:55not with anybody else
33:58anybody else
33:59it's enough
34:00just to keep
34:01us occupied
34:03please don't go
34:07I would love
34:08just to be
34:09stuck to your side
34:11not with anybody else
34:15anybody else
34:18our finished deck
34:20looks so much better
34:21and it's just another
34:22area to go with
34:23our courtyard over here.
34:25I have added some
34:26greenery in the form
34:27of pots
34:27we've got iliagnus
34:28that's really drought
34:29tolerant
34:29I've got some wastringer
34:30to tie in with the plants
34:31we've already used
34:32and for a pop of interest
34:33some echinacea
34:34but nothing says party zone
34:36like a bit of festoon
34:37lighting
34:37so let's get this up.
35:04okay come on
35:05come have a look
35:05at your garden
35:07have a look
35:08wow guys
35:09look at this
35:10how good does this look
35:12do you remember
35:13what it used to look like
35:13I do remember
35:14how terrible it looked
35:15yes indeed
35:17have a look around
35:18tell me the bits you like
35:19what do you like
35:20the fairy lights
35:21the fairy lights
35:22I love all the seating
35:23and all the plants
35:24and it looks so good
35:25to me it looks like
35:26a cool inner city cafe
35:27if that was the case
35:28what would you call it
35:28bacon place
35:29bacon place
35:30I love it
35:31bacon place it is
35:32and on that note
35:33I will leave you
35:34with bacon place
35:36so tell me
35:37when I put the eye on
35:40do I waste my time
35:42to see what it does
35:44I don't know
35:45when I put the eye on
35:51so tell me
35:54so judging the actual
35:55animal itself
35:56is part of the competition
35:58there's more to it
35:59that we need to judge
36:00the fleece
36:02in this issue
36:03of Better Homes
36:04and Gardens magazine
36:05find out how to save
36:06money in your garden
36:07learn how to get
36:08plants for free
36:09by propagating
36:09floral favourites
36:10like dahlias
36:11and gladioli
36:12and why buy more plants
36:14when one will do
36:15find out the ground covers
36:16and climbing plants
36:17that provide great value
36:19and look fantastic
36:20plus I'll share
36:21practical tips
36:22on growing pear trees
36:23with delicious recipes
36:24to make with your harvest
36:26grab this month's magazine
36:27for low cost
36:28gardening inspiration
36:29and don't forget
36:30your chance
36:31to win a million dollars
36:38shows I love them
36:39and the people love them
36:40look at everybody here
36:41look at the colour
36:42look at the atmosphere
36:43why do people come?
36:44they come to have fun
36:45they come to enjoy themselves
36:47and I've been coming
36:48for 80 years
36:56one of the great things
36:58about coming to
36:58Sydney Royal Easter Show
37:00is that on different days
37:01you get to see
37:02different things
37:03and I think we're on a day
37:05when we've got a goat breed
37:07so what type of goat are they?
37:08well
37:09they're angoras
37:10the thing about them is
37:11that they grow a fleece
37:13they produce mohair
37:16beautiful beautiful mohair
37:17and it grows extremely quickly
37:19so much so
37:20that they've got to be
37:20shorn twice a year
37:21and the other thing
37:22about these goats is
37:23have a look at them
37:25doesn't matter
37:26whether they're little or big
37:26they're super cute
37:28but don't let that fool you
37:30looking after an animal
37:32and preparing them
37:33for a show
37:33is a lot of hard work
37:35and a great way for kids
37:37to learn about
37:38raising livestock
37:40Matt
37:40tell me about your involvement
37:42with the school
37:43and the goat program
37:44at Narendra
37:45we have around 320 kids
37:47they study agriculture
37:49it is a hands-on course
37:51we want the kids
37:52to learn skills
37:53a lot of our kids
37:54don't come from farms
37:55they are scared
37:56by big animals
37:57so we
37:59prefer small animals
38:01angora goat sheep
38:02because the kids
38:03can feel comfortable
38:05so what's involved
38:06what do these kids
38:06have to do
38:07to get them ready
38:08to go into the show area
38:10so in the show area
38:12the judge
38:12is primarily
38:13looking at
38:1470%
38:15at their fleece
38:16they need to present
38:17their animals
38:18they need to be clean
38:19they need to be free
38:20from straw
38:21hay
38:21we've got one buck
38:23down the road
38:24and he's
38:24covered himself in hay
38:25so he needs
38:26he's a mess
38:27he's a mess
38:28he's a high maintenance animal
38:29so have you got to
38:30pick that out
38:30pick it out by hand
38:31and he's a big boy
38:33so there'll be
38:34three people
38:34working on that job
38:35Matt
38:36I use one word
38:38that I think
38:39animals teach children
38:40more than anything else
38:42responsibility
38:44responsibility
38:44yeah
38:50Gemma
38:50what's involved
38:51in coming all the way
38:53from Narrandera
38:55with a flock of goats
38:56and turning up here
38:57at a show
38:58and trying to win
38:59one of those red boats
39:01lots and lots
39:02of preparation
39:02we get them
39:03used to leading
39:04we practice leading
39:05them in a circle
39:06being used to touching
39:07their ears
39:08and their fleece
39:09yes
39:09look how fine
39:11those fibres are
39:12look
39:13that's beautiful
39:14what has working
39:16with goats
39:17done for you
39:18I think it's taught
39:19I think it's taught us
39:19a lot of perseverance
39:20because it's been
39:22a lot of hard work
39:23and a lot of trial
39:23and error
39:24to figure out
39:24what we're doing
39:25with them
39:26and at the shows
39:27we just improve
39:28every time we come
39:29with all the hard work
39:30done
39:31it's time for the goat
39:32and the handler
39:33to put their best two
39:34forward
39:35in the show ring
39:36Jason welcome
39:37to the land of Oz
39:38thank you very much
39:39I've come all the way
39:40from Texas
39:41and it's good to be here
39:42let me ask you
39:43about the animals
39:44you had to judge today
39:45overall
39:45what did you think
39:46I came with the idea
39:49that the quality
39:50was very high
39:51in Australia
39:51and I was not
39:53disappointed
39:53I think that these goats
39:54that we're seeing
39:55here today
39:56would compete
39:57anywhere in the world
39:58an angora goat
39:59is a true
39:59dual purpose breed
40:01and where we are
40:02looking at meat production
40:04and we're looking
40:05at fibre production
40:06so to have
40:07an animal
40:08that exhibits
40:09the best
40:10of both of these traits
40:11is what we're obviously
40:12trying to look for
40:13people don't realise
40:14how difficult it is
40:16to produce animals
40:18of this quality here
40:24Eugene here
40:25has a unique way
40:27of handling
40:28angora goats
40:30how do you do it?
40:32so
40:32I like to grab them
40:34by the beard
40:34yep
40:35and then
40:36I just put
40:37my hand
40:38and place it down
40:40by their rump
40:41and they usually
40:42walk
40:43but
40:44they don't like to walk
40:45if there's people
40:46in front of them
40:46no
40:47they have
40:48rather
40:49hello
40:49next door
40:50good to see you
40:51my friend
40:51welcome to the show
40:53he didn't want to miss out
40:54on what was going on
40:55so he thought he'd have a look
40:56over the fence
41:01so judging the actual animal
41:03itself
41:03is part of the competition
41:05there's more to it though
41:06we need to judge
41:07the fleece
41:08so of course
41:09they get shorn
41:10and when they're shorn
41:11this is what comes off
41:13beautiful
41:13lustrous material
41:15the winning animals
41:16their fleeces
41:17are displayed
41:17over here
41:18if you look at this
41:19sort of fleece
41:20it's quite bright and white
41:22it's called
41:23lustre
41:29what's the main difference
41:30then
41:30between shearing
41:31an angora
41:33and shearing a sheep
41:34harry the main difference
41:35between shearing an angora
41:37and a sheep
41:37as you can see
41:38from head to toe
41:39they're just covered in fibre
41:41every square centimetre
41:43pumps out fibre
41:44alright
41:45well I better let you
41:45get on with it
41:46just look around
41:50behind me
41:51the number of people
41:52watching what's going on
41:54for people to come here
41:55and see
41:56a live demonstration
41:58of an animal
41:59being shorn
42:00is just amazing
42:01because this country
42:03depends on agriculture
42:04and preserving
42:05our agricultural integrity
42:07and so for people
42:08to appreciate
42:09the work that's involved
42:10in looking after livestock
42:11where do you see that happen?
42:13right here
42:14at an ag show
42:18thank you
42:19thank you
42:24well I hope you enjoyed
42:25everything on the show
42:26I know I'm going to try
42:26Colin's beautiful fish pie
42:28this weekend
42:28and we'll see you again soon
42:30with more Better Homes and Gardens
42:31bye
42:34next time
42:36Joanna's meeting up
42:37with the OG celebrity chef
42:39from Cornwall to Coogee
42:41we check out Rick Stein's
42:42latest culinary adventure
42:44a set of stairs
42:46without a handrail
42:46is dangerous
42:47on so many levels
42:49I think
42:49we can definitely
42:50do better than this
42:52your next decor upgrade
42:54could be as cheap
42:55as chips
42:56not bad
42:57for a humble
42:58chip container
43:00plus
43:01when these sweet treats
43:02are on the menu
43:03don't not disturb
43:04the only test now
43:06is
43:07if I can stop
43:08eating at just one
43:11meet the artist
43:12who swapped his paintbrush
43:14for seeds and a spade
43:16it was just on
43:17four years ago
43:18that he took on
43:19this blank
43:19three acre canvas
43:21and then painted it all in
43:24and these rescued farm animals
43:27are living their dream life
43:28at a sanctuary
43:29with a difference
43:30you've got so much love
43:32and love
43:34conquers all
43:35it does
43:36that's next time
43:37on Better Homes and Gardens
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