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Better Homes and Gardens - Season 32 Episode 18
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00:09Tomorrow, Australia will commemorate everyone who's served our country in war and peace.
00:14And here on Better Homes and Gardens, we're doing the same for a very special digger named Reg.
00:19Now, you might actually remember him.
00:21He's been on the show before, and he is a sprightly 102 years young.
00:26Now, Adam and Charlie are giving him a hand so that he can enjoy the outdoors at home on a
00:30very special Anzac Day episode.
00:37Tonight, we're back at the home of Reg Chard, one of our last remaining Kokoda diggers, giving his place a
00:43bit of TLC.
00:46Well, I've got to say, it was very good to see you again. Thank you for having me back here.
00:52He may be a head chef, but in this kitchen, not so much.
00:56Jane, I was in the house today.
01:02And Graham's in Canberra to pay his respects to the brave men and women who have served their country.
01:08On Anzac Day, there is nowhere more poignant than right here at the Australian War Memorial.
01:19Tomorrow, thousands of us will gather at memorials just like this one right across the country.
01:24From small towns to capital cities, we will pause and remember those who made the ultimate sacrifice for our freedom
01:32and say thank you to the ones that returned home, changed forever by the brutality of war.
01:37And to remind us of what service and sacrifice mean, I thought I would visit a man that holds a
01:44very special place
01:45in the heart of our Better Homes and Gardens family.
01:53Back in 2022, Joe, Charlie and I introduced you to an absolute champion, Reg.
02:00We gave the front of his house a beautiful facelift and made it a bit more accessible.
02:22A little bit different.
02:24Wow.
02:25I just, I just can't, I'm not kidding, I can't fathom it.
02:32That's a good response, that's a good response.
02:34Look, it's absolutely beautiful.
02:36Now, I wanted to see if there's anything else we can do for our national treasure.
02:47Hello, Reg.
02:48Hello, Steve.
02:49How are you, mate?
02:50Very good, thank you.
02:52I'm all right, thank you.
02:53You're all right?
02:54Well, I've got to say, it was very good to see you again.
02:57Thank you for having me back here.
02:58Oh, look, thank you ever so much for what you're going to do for me, what you've already
03:03done.
03:04Thanks.
03:04No, well, I hope you're enjoying your front yard and it's made life a little bit easier.
03:08It has.
03:09It's made it a lot easier for me.
03:11But I do believe that since I was last here, you have cracked the tonne and you're now about
03:17to turn 103.
03:18Is this correct?
03:19That's right.
03:20Yeah.
03:21In October this year, I'll be 103.
03:24Can you tell us what the secret is, mate?
03:26Because it's absolutely remarkable.
03:29There's none.
03:29Dunes.
03:30The dunes are for your family.
03:32Now, talk to me about this garage.
03:34I do know that you like spending a lot of time out here.
03:36Well, I like the sun.
03:38Yep.
03:39And when I'm sick, if I can get outside here, I feel 50% better at the moment I can
03:45sit
03:45down outside in the sun.
03:47What I want to do for you, Reg, I want to have a look around today and see if I
03:50can make
03:51things a little bit more safer for you and even more comfortable.
03:54Would you be happy with that?
03:55Yeah, but look, anything you people do for me, I'm grateful.
03:59You can go inside, have a bit of a cup of tea, have a lay down and I'll get to
04:04work.
04:04Does that sound like a plan?
04:05I'll go and sit inside.
04:06Give me five minutes and I'll be snoring.
04:10Thank you very much.
04:15Now, as we've just heard, this is Reg's favourite place to hang out, watch the birds in the
04:20garden and enjoy this beautiful sunshine.
04:22But we want to make it nicer for him.
04:24So the ramp is a good place to start.
04:27I think we're going to extend it.
04:28We want to get rid of this last step.
04:30It's going to make it a lot easier for him to get inside the garage.
04:32And then once we're in here, we really want to freshen this space up.
04:36So we'll be clearing it out and putting some new lining on the wall.
04:40But I want to start outside.
04:42I want to put some new gutter up, replace this rusted gutter out.
04:45It's full of leaves.
04:46Then what I'm going to do is put some gutter guard.
04:49That way Reg doesn't have to worry about trying to keep it clear.
05:09Now, Reg has told us that he's been here for 70 years.
05:12And I think it's fair to say that those gutters have been here even longer.
05:16So to replace them, I've just gone and picked up some zinc gutters.
05:20You can pick them up from the hardware store.
05:21Now, before we put them up, I'm just going to be putting on a stop end.
05:24I've got a three and a half mil drill bit.
05:27I'll pre-drill my holes.
05:29I'll then put the pop rivets in, silicon art, and we're ready to go.
05:46We're ready to go.
06:02For the landing, I'm going to be using some 140 by 45 treated pine.
06:07Now, I need to cut six pieces at 1167 and then two at 2.3 metres long.
06:13Then a half mil drill bit.
06:47Nice. Now to hold this landing in place, I'm going to utilise this brick footing of the
06:52garage. We'll put some masonry anchors into that. Then I'll fix to the post of the landing on that
06:58side and we've just dug a hole here and we'll put a 90 by 90 treated pine post in here
07:04to support
07:04this end. But what we're going to do is actually extend it up because I want to create a little
07:08bit of cover here for Reg for when that westerly sun kicks in to try and protect him.
07:30Nice. And with the post attached to our landing, now I've just got the boys bringing in the joists
07:35so we can attach the landing of this garage with the landing of the house. And the best
07:40thing about it is this ramp is basically going to now become level.
07:56This new landing and ramp is fantastic. It's going to be so much easier for Reg to get from his
08:02house
08:03to his favourite spot. But I'll tell you one thing that it is missing and that is a bit of
08:08style. I
08:10can help me out with that. Ah, there he is. He's a gorgeous man.
08:18Adam, what have you done? G'day mate, how are you? I'm out at Reg's place and I'll tell you what,
08:24this is a horticultural emergency. Can you help me out? Okay, well look mate, if it's for Reg,
08:29I'm happy to help. I'll be right there. Fantastic. Well I'll tell you what, while we wait for Charlie,
08:35I'm going to get on to giving this garage a lick of paint just to freshen the whole thing up,
08:39but stick around because you need to see what magic Charlie can weave a little later on.
08:50Fancy recharging your soul and not your phone? A camping adventure might just be what you need.
08:56Coming up, the creamiest, the freshest, the crispiest creme brulee whip.
09:03Basil macerated strawberries. For the entire family.
09:12Today we're doing something a little bit different in the kitchen today. You've heard
09:16me refer to Jano. Well Jano's in the house today. Hi. As we see. Right, so what do we make
09:24of Jano?
09:26Creme brulee.
09:35What do we need? 18 egg yolks. 18 egg yolks. Yeah. Do you want a little life hack? Okay. Okay,
09:41let's break eggs. Let's go. Here we go. So talk me through this. It's the little trick I picked up
09:48along
09:48the way in my culinary career. All right, we're ready. Look, it works for Martha Stewart. I don't know why
09:59it won't work for me. Let's just break eggs the way they've been doing it since before time. Good,
10:05good hack. Good hack. Well done. Welcome to better homes. You can do that.
10:12All right, so your way is? Just like that. Bang. With the white in there as well? Yeah.
10:20All right, what's the next ingredient, Miss Highland? Milk. Cream. Correct. 100 ml of milk. 900 cream,
10:29which makes a litre. Right, I need you to deseed the vanilla bean, please. Go through it. Go down the
10:38length. Can you not use like vanilla paste or vanilla something? Probably could, yeah.
10:44To the milk and the cream, while we're waiting on the vanilla, we're going to add 145 grams of sugar.
10:52What sort of sugar? Castor sugar. And if you don't have castor sugar, what can you use?
10:59You could use icing sugar. Well, most people do have casting sugar in the modern home these days,
11:04but if you don't, I'm sure you could pop around the shop and just buy some castor sugar. Yeah,
11:08but you know the way you always say, if you don't have this, don't add it. If you don't have
11:11this,
11:12add something else. So, 145 grams of castor sugar. So that goes in. And what we do is,
11:19because vanilla pods are actually quite expensive, don't throw away your pod. You can put it into your
11:23liquid. Top tip that. So now what happens is, the milk, the cream, the sugar and the vanilla pod goes
11:30on
11:30the stove on a low heat. And we just gently warm that. I thought you didn't pay the gas bill
11:35there
11:35for a minute. So did I. Next up for my apprentice today is the egg yolks, which get a good
11:41whisk.
11:42So you want to get a little bit of air into those egg yolks. You want to break down all
11:46the egg yolk.
11:49That's about as much as I can take.
11:56So when, when you add boiling milk to eggs, what happens? It curdles. No, it scrambles.
12:02That's the word I was looking for. Same thing. Yeah. So basically,
12:05you're adding the warm milk and cream to the egg yolks.
12:11It's pretty hot, Colin.
12:16Smells delicious.
12:18So here's the thing, right? We have made more than we need. So this is going to feed
12:24eight to nine to ten people, because it's quite rich. You can make this mixture, have it in the
12:30fridge, put it in a small ramekin if you want, something like this, and cook ten in a tray. Have
12:36individual. It'll cook a lot quicker, because obviously it's a smaller surface area. And you can
12:40have individual, but I like the family style type thing. What we're going to do now is we're going to
12:46strain our mixture. Okay. Right. So obviously, you've taken out your vanilla bean. You can wash
12:53that and put it in sugar. What do we call this? Banmarie. Banmarie, correct. Ten points to the
12:58Irish lady in the corner. What we do is we add the water up to about halfway up the dish.
13:09So that's going to slow down all the cooking. Then we're going to add our egg mixture up to about,
13:14then leave a little lip because you've got to put the sugar on. Might have a little bit left over.
13:20And then what happens straight up?
13:24You put it in the oven. What temperature? 140 degrees.
13:28Correct. Thank you.
13:37That looks good.
13:39Yeah. I made that.
13:41A little crust from the fan in the oven, but that's fine. See the way it's just set?
13:45Yeah.
13:46You just don't want any bubbles or any scrambled egg. So what do you do now, Jano?
13:50I'd cool that down now for a while.
13:52In the fridge. How long would you say?
13:53That's where you normally cool things down, Colin. I'd say about five to six hours.
13:59Two hours in the fridge, just until it's nice and cool. Because otherwise,
14:03if you try and brulee it now, it might fall out because it's still a bit liquidy.
14:07Okay.
14:08You got all that?
14:08Yep.
14:09All right. Did you tidy the fridge?
14:11Did you?
14:13Obviously not. So that goes into the fridge for two hours.
14:16All right, while the brulee is in the fridge, we're going to make a little strawberry accompaniment,
14:21but it's not as you think because we're going to add basil and we're going to add a little splash
14:27of red wine vinegar.
14:28Okay.
14:29Does that sound good?
14:30Yep, it does. Basil and strawberries go excellent together. I've had it before.
14:33Exactly. In this very kitchen, so a bit of a stupid question. So we need some strawberries.
14:38Perfect.
14:39If you want a quarter of them, please.
14:40Certainly Colin.
14:43What was that?
14:44I said, Certainly Colin.
14:46I like this, Jano. It's good.
14:49It's not going to be around for long.
14:51So the strawberries are quartered, and then what I like to do is just a pinch of sugar,
14:55just so it's coated a little bit.
14:57I think that was the first dessert you ever made me. Basil ice cream and strawberries,
15:02macerated strawberries.
15:03Yeah, I wooed you. I wooed you.
15:04To the strawberries, we're going to add a spoonful of sugar.
15:08To that amount of strawberries.
15:11We're going to rip in the basil, just rustic.
15:13We're going to add a little splash of red wine vinegar.
15:18So what happens is the red wine vinegar draws out all the liquid,
15:22and you get a beautiful syrup out of the strawberries.
15:25Next up, a little pinch of salt.
15:28So what you do now is you mix the strawberries and the ingredients,
15:33and you let it sit for about 10 minutes,
15:35and what happens is the juice starts to leach out of those strawberries,
15:39and that's what gives you the sauce.
15:41And that gives us enough time to glaze the brulee.
15:50My favourite part.
15:53Well, have you ever used one of them?
15:55No, but I've never made a brulee before, so you know, it's a day for firsts.
15:59To anyone from the home insurance, let's hope we're all got the policy up to date.
16:03And speaking of which, so if we didn't have one of these, what do we do?
16:08Look, if you don't have a torch, I would probably like,
16:13because if you grill it, you're going to scramble the eggs.
16:16Right.
16:16You could have a hot spoon and go over the sugar,
16:18but that's not really going to work.
16:19If you don't have one of these, just eat it without the brulee top.
16:23You could actually make some sugar in the pan, let it set and then just pour it on top.
16:28Okay.
16:29Now what you want to do is a gentle covering of sugar.
16:34Can I show you this one?
16:35You can.
16:40Now see the way the sugar's starting to cook?
16:42Yeah.
16:43And if you tilt it, it starts to roll a little bit.
16:46And as it rolls, it starts to take on the other sugar.
16:50You better roll faster, you're burning.
16:52It's not burning, it's caramelised.
17:02That looks good.
17:03It's still bubbling hot.
17:04What happens is it goes cold, turns into glass.
17:07Glass sugar, that's where you get your...
17:09Crack.
17:10What's the noise?
17:11Crunch.
17:12That's where you get your noise.
17:14You give it a couple of minutes just for the sugar, just to set, just to lock it in, go
17:19hard.
17:19Yeah.
17:20You get the noise.
17:21It's like when you throw the champagne off the ship.
17:22Okay, like three, two, one.
17:26Oh.
17:28You know when you throw the champagne in the ship and it bounces back?
17:32Can I help you?
17:34Yeah.
17:34You do the strawberries.
17:35Okay.
17:36So what you got is, oh, look at that.
17:40How much sugar do you want?
17:44Beautiful.
17:46Turns into glass.
17:49Do you want to taste?
17:49Mm-hmm.
17:55Delicious strawberries.
17:57Strawberries.
17:59So this is my creme brulee with macerated strawberries.
18:03Made for a group or family.
18:06Helped by Jano.
18:08Led by Jano.
18:10Help.
18:11Help.
18:21Oh, looks like it stopped raining.
18:24Hello, Charlie.
18:25It's looking fantastic out here, mate.
18:26Thank you, thank you.
18:29Well, board, I wasn't expecting alpacas in a vineyard.
18:32Jo, I bring you to all the best places, don't I?
18:34You have definitely raised the bar.
18:37For the May issue of Better Homes and Gardens magazine, it's all about the best of Australia.
18:42There are instructions from my nifty chopping board made of dense Australian hardwood.
18:48And Geneva van de Zijl takes board games to the great outdoors with her giant DIY checkers set.
18:54Getting quick to buy your tickets to the Creator Awards announcement in May.
18:59Pick up the May issue of Better Homes and Gardens magazine at your local newsagents
19:04and get a bonus pair of durable gardening gloves.
19:13This segment is brought to you by Marta Cars for Cancer.
19:17Supporting cancer research for over 21 years.
19:20Could the next winner be you?
19:22I'm always on the lookout for a weekend escape.
19:25And to be honest, the further away from modern day living, the better.
19:28I'm talking wild, green and preferably no phone service.
19:32So the Gold Coast hinterland is exactly what I had in mind.
19:35And even better, I've got a buddy with some local area knowledge who's going to help me make the most
19:40of this mini break.
19:48Boyd, you have outdone yourself.
19:50Well, Jo, I mean, whether you're doing a weekend escape or a six to 12 month trip around Australia,
19:54you have to be comfortable, right?
19:56A hundred percent. And look at this location you've brought me. It's just stunning.
19:59Absolutely beautiful.
20:00Now, Jo, I know quite a few camping locations and I like to keep a few to myself,
20:03but I'm more than happy to share exactly where we are today.
20:06Well, I'm pleased about that because this is drop-dead gorgeous.
20:08It's beautiful, isn't it?
20:09So this is Sarabar and it's in Mount Tambourine, part of the scenic rim in southeast Queensland.
20:15And you know what the great thing is, Jo?
20:16We are only just over an hour's drive from Brisbane CBD.
20:19See, that is absolutely brilliant because I feel like you're a million miles away.
20:22Exactly right. And that's the perfect amount of drive time to come in,
20:25set up and then enjoy your weekend.
20:27And it just goes to show there's so many hidden gems not far away.
20:30Yeah. Hey, I do love a caravan. So this is particularly impressive.
20:33Ah, the custom Wild Trail caravan.
20:35This is only just one part of our latest Marta Cars for Cancer prize package
20:39and it's been purpose-built to help our lucky winner determine their own means of freedom.
20:43It's a great caravan.
20:44Look, I can't wait to have a closer look, but I believe, first of all,
20:46you've got a little local tour to take us on.
20:48I have indeed. I'm looking forward to showing you around.
20:50So let's go check it out. We might even be able to grab a coffee. What do you reckon?
20:52Yes, please.
20:56This is my dream car, a Land Cruiser.
20:59Oh, and don't we look good in it, eh?
21:01If we do so, so us.
21:03Jo, this is the Toyota Land Cruiser GR Sport.
21:05And look, it's pretty safe to say that adventure is in its DNA.
21:09You know, when you're four-wheel driving, you are going places in this car,
21:12which is what we're about to do now as we discover a little bit of tambourine.
21:15Now, with Weekend Escape, so you know all that.
21:17I mean, they can be a great getaway because they're cost-effective.
21:21Yeah.
21:22All right, you can have spontaneous adventure.
21:24And here at Mount Tambourine, there's a really good mix of adventure, relaxation and discovery.
21:29Because I stay in my place, I ain't got nowhere to go.
21:32I got plenty of time to wish to think I'm falling in love, but that's not enough.
21:36If you don't feel the same, I guess I need you.
21:38Jo, this is a great food region here.
21:40I mean, Chef Collins would love this area.
21:42I mean, we've got a real paddock to plate here.
21:46There's plenty of fancy restaurants.
21:47Yeah.
21:47Some really good relaxed cafes as well.
21:49And the good old rubbity-dub, the local pubs.
21:52And you can be guaranteed that you get good, comfy service.
21:56Right.
21:56And really good food portion sizes.
21:58I love this already.
21:59Now, so there's a bit of everything for all sorts of palettes, which is great.
22:02Now, I did say coffee.
22:03Yes.
22:04But here at the Outpost Cafe, you've got to have a pie.
22:06Everyone comes for a pie.
22:10Thank you, guys.
22:11Here's your steak pie.
22:12Oh, thank you.
22:13And your steak bacon in it.
22:14Unreal.
22:15Thank you so much.
22:34So, Jo, I just thought I'd show you something a little bit
22:37different here in Mount Tambourine.
22:39So, yes, we are in a vineyard.
22:40Yep.
22:41And, yes, you can see plenty of alpacas.
22:43So, should we go check it out?
22:44This is a great choice.
22:49Good to see you again.
22:50Thanks for having us.
22:51This is Jo.
22:52Hello, June.
22:53Hello, Steve.
22:54And I just wanted to show Jo the Mount View Alpaca Farm.
22:57And it is a little bit different, right?
22:58This is definitely a unique business model.
23:00So, tell us actually how it works and what the experiences are that are on offer.
23:04Yeah, so Mount View Alpaca Farm is basically an alpaca farm in a vineyard.
23:08Wow.
23:09Best of both worlds.
23:10Yeah, how good is that?
23:11I mean, it's pretty popular already, right?
23:12I was about to say, look at how people are here.
23:14We collaborate with the vineyard and we offer all sorts of things from,
23:20just feeding alpacas, having a look.
23:22It costs nothing to come in.
23:24Or you can actually book an alpaca experience and take one of these guys for a stroll around
23:28the vineyard, right through to having an alpaca picnic.
23:32So, how do the alpacas go with the picnic?
23:34Like, are people eating the food or are the alpacas eating the food?
23:36Luckily, they're more interested in the grass.
23:38Oh, fair enough.
23:38Yeah.
23:39Can I tell you it's a little different, Jo?
23:41I love this so much.
23:43We've got to get a photo, surely.
23:45Oh, hell yeah.
23:46Walking an alpaca in a vineyard, I mean, come on.
24:02Jo, I know you're impressed with the GR Landcruiser Sport.
24:05I seriously am.
24:06And it just pairs beautifully with this custom wild trail caravan.
24:09How good does it look going there?
24:10Have a good look at that.
24:11I cannot wait to check this out.
24:12You're going to love it.
24:16So, Jo, the layout inside, as you can see, absolutely amazing.
24:20Yeah.
24:20Very spacious, very comfortable, very luxurious.
24:24And everything you see inside this caravan is part of the price package.
24:27So, the styling package, you name it, it's beautiful.
24:29That's incredible.
24:29I mean, you and I are not the smallest people.
24:30I know, right?
24:31I've got my hat on.
24:32Plenty of space in here.
24:33Queen size bed.
24:34I'll just run you through some of the features.
24:36Double bunks to fit the entire family.
24:38Full size fridge there.
24:39We've got a washing machine.
24:41There's a bit of an ensuite there as well.
24:42Air conditioning for those hot summer nights.
24:44We've got a thermomix.
24:46Believe it or not, we've got a dishwasher and a microwave.
24:49And did I see a coffee machine?
24:50And there's a coffee machine.
24:51Yeah, well spotted.
24:52And what about cooking?
24:53Well, that's a very good question.
24:55How about I show you?
24:56Brilliant.
24:56All right, walk this way.
24:58So, Jo, when you're in an environment like this,
25:01a fantastic location, you want to cook outside.
25:03A hundred percent.
25:04That's what I love about this setup.
25:05So, we've got the external Bushranger kitchen,
25:07which comes in very handy for cooking.
25:09We've also got the Weber.
25:10Jo, also included in the prize package are two Kalkoff image e-bikes,
25:14so you can hit the trails and go exploring after you've set up.
25:16And let's not forget 150k in gold bullion.
25:19It is such an amazing prize package.
25:21They have literally thought of everything.
25:22I mean, this would be transformative for families and individuals right across Australia.
25:26But the thing I like when you buy a ticket is so much more than that.
25:29Definitely, Jo.
25:30Marta Cards for Cancer.
25:31We've been around for over 21 years, and the money raised through ticket sales,
25:34that helps fuel vital cancer research.
25:37Yeah.
25:37It goes towards new equipment.
25:38It goes towards patient care for so many in the community.
25:41Research is so important, Jo.
25:42It affects us all and it can help change lives.
25:44So, get behind this great cause and get behind changing the future of cancer diagnosis,
25:48treatment and care.
25:49Well, Boyd, you have sold it to me.
25:51What a great prize package, eh?
25:57This segment was brought to you by Marta Cards for Cancer.
26:01Supporting cancer research for over 21 years.
26:04Could the next winner be you?
26:08Coming up, Reg's backyard is almost ready for a test run.
26:14All right, Reg, let's try the new ramp.
26:16How does it feel, mate?
26:19And Graeme seeing the many ways we're honouring our war veterans.
26:23It's an opportune time to explore the war memorial.
26:27The main issue of Better Homes and Gardens magazine is celebrating gorgeous Australian plants
26:32and backyards.
26:33Check out dwarf varieties of gum trees, perfect for smaller gardens.
26:37And round up native alternatives to garden classics, from frangipani and fuchsia to hydrangea.
26:43I'll also give you tips on growing figs.
26:46And Charlie troubleshoots problems with lemon trees.
26:50Get in quick to buy your tickets to the Creator Awards announcement in May.
26:55Pick up the May issue of the Better Homes and Gardens magazine from your local newsagent
26:58and get a bonus pair of gorgeous gardening gloves.
27:11This week, we are back at Reg's place.
27:14This time, we are helping him in his backyard, making his favourite place to sit a little bit
27:18more comfortable.
27:20Now, so far, I've made a landing outside the garage door.
27:23We've joined up the ramp, we've extended the handrail and even started to build a flat roof over
27:28the garage door. And luckily for me, I've finished the external painting before the rain kicked in.
27:35What do you think, Reg?
27:36When I look out there through the back door, I look and I think to myself,
27:40I just can't believe what's happened.
27:41Well, it's only going to get better, mate.
27:43Now, fortunately for me, most of my outside work is done,
27:46but it's not the same story for me poor mate, Charlie.
27:49Oh, hello, hello.
27:50I think he's going to get a bit wet.
27:52Oh. Hello, Charlie.
27:53G'day, Reg. How have you been?
27:54Not too bad, thank you. Yourself?
27:56Yeah, good, thank you. Nice to see you. Well, what can I do for you chaps?
27:59Ah, you're here to pretty things up, mate.
28:02Hmm. Okay, you've done a bit of work for me, I see.
28:04Yeah, well, you'd be surprised to know I did do some landscaping.
28:07There actually was a big dirty bush here and I've cleared that out.
28:10Okay.
28:10So it's all ready for you.
28:11Well, thank you. Yeah, I'll get onto some plants, make it look nice.
28:14Oh, you're not going to ask for my help?
28:15I was going to, but I'd rather not hear the excuses.
28:17Well, no, I do have stuff to do in the garage.
28:20And it is starting to rain, so I wouldn't want you to melt.
28:22Yeah. Come on, chop, chop.
28:24Okay, all right. Rich and I have a cup of tea to drink.
28:26Yeah, all right. I'll get going.
28:27He talks a bit that bloke, doesn't he?
28:30Very nice. Lovely.
28:32He's a lovely fella.
28:39I do have to thank Adam for starting the clearing
28:42and ripping up some of this turf, but his aesthetic is not quite there.
28:45So we're going to continue the garden bed right to the end of the ramp.
28:48That way we can get in more plants.
28:49And the theme, well, we're going from mainly native to attract as many birds as possible.
29:03And while there's a break in the weather,
29:06I thought I'll come and put this mesh back down.
29:08Yeah, get it done before the rain kicks in.
29:10Yeah.
29:10All right.
29:12Look at that.
29:23And for the landing, we're putting down this eco deck.
29:26The best thing about it is it's low maintenance,
29:28easy to install, and it's got a great slip rating.
29:31So this is going to be super safe for Reg.
29:43If you remember the old gutters, they were filled with leaves.
29:46So to prevent that from happening again, I'm simply putting some gutter guard in.
29:49And look at that.
29:50This just sits straight in the gutter.
29:52And the best thing is it's fire retardant.
29:54And it'll stop these gutters from clogging up.
30:08One of the really important things I needed to do with this planting was to try and bring
30:12some wildlife into the garden in the form of birds so Reg can watch them from his garage.
30:16Now, I'm doing that with native flowers.
30:19So we've got this lovely grevillea here.
30:20We've got a calistamon.
30:22This was stringer's going to flower.
30:23Even the lily pillia, I'm going to suggest to him that he leaves this loose
30:26so it flowers its head off and that's going to bring in bees as well.
30:29Even the lamandra.
30:31As the seed heads dry on this, that becomes vital food for the birds.
30:34So everything in this garden is going to work hard to make it a better place for Reg.
30:49Charlie kicks on with the outside.
30:51I thought I'd better leave him to it and come inside and start cleaning it up.
30:54So we've removed the mismatched mace tonight.
30:57I'm going to be replacing it with these MDF sheeting.
31:00It's just going to clean everything up in here.
31:02Now to put this on, I'm going to be gluing up the studs
31:04and then using the fixing gun to hold it in place while the glue dries.
31:31Oh, looks like it stopped raining.
31:33Hello Charlie, it's looking fantastic out here mate.
31:36Thank you, thank you.
31:36You're not too wet.
31:38No.
31:38A little bit dirty.
31:40Yeah.
31:41Towie, could you help me get this flat roof up so Reg has a bit of cover when he's walking
31:45in?
31:45I'll give you a hand if you help me mulch afterwards.
31:47It's always got to be something, doesn't it?
31:49It does, put it there.
31:50No, I'm not going to give you high fives, but it is a deal.
31:52I might wash these first, eh?
31:53I think that's a great idea.
31:58Do you want to hold a new screw?
32:00Yeah.
32:01Are the screws in there?
32:02They are.
32:02Yeah, sick.
32:04Can you tell me when?
32:04Does that look like it's about center of those screws?
32:06Ah, I can't tell you that.
32:07Yeah, it can't go.
32:08Yeah, it looks beautiful.
32:13Yo, tuple.
32:14Yeah, all done?
32:15Well, no, we've still got the batons on and the roof sheets and that's what an undercover area is.
32:19Oh, right.
32:20Yeah, so there's a bit to go.
32:28Oh, this looks exciting.
32:29Is it?
32:30Yeah.
32:31I reckon Reggie's going to love this, mate.
32:32Oh, I reckon he will too.
32:35You know there's an up and down to these shoots, Charlie?
32:38Is that what this little sticker means?
32:39Yes.
32:40I think the protective coating reflects the UV.
32:42I see.
32:46Are you flush?
32:47It was perfectly flush before.
32:49I can't hear you.
32:50They must be soundproof shoots as well.
32:54Should we mulch it?
32:55I can go get the mulch ready?
32:57Yeah.
32:57Okay.
32:58Oh, I forgot about that.
32:59No, you didn't.
32:59Is that the deal?
33:04All right, Charles.
33:05Oh, jeez.
33:06How are you doing?
33:07You ready to go, mate?
33:08Very good.
33:08Got me a bag of mulch?
33:22All right, Reg, let's try the new ramp.
33:24How does it feel, mate?
33:25Come on down.
33:25Feels beautiful, beautiful, lovely and flat.
33:29No step.
33:31Yeah.
33:31Oh, dearie, dearie.
33:32Come in, mate.
33:33Come in.
33:34That's it.
33:34That feel all right?
33:36Yeah.
33:37It was good?
33:38Unbelievable.
33:38So I've put in a load of low maintenance plants for you, a lot of flowers for the birds,
33:42and I've put in a couple of bird feeders as well, right by the door where you sit.
33:45So one with seed and one with water, so it should attract a lot of wildlife.
33:49That's lovely.
33:50Thank you, Charlie, very much.
33:51And we've even put an awning up here, mate, so you've got some cover.
33:54You'll even be able to come out and look at the birds in the bird feeder, having a bit of
33:58a swim.
33:59Rain, hail or shine, mate.
34:00What I might do is I might move out here and rent the house.
34:03Yeah.
34:05That'd be a good idea, wouldn't it?
34:06I'd say we haven't even seen him there yet.
34:08Do you want to come in?
34:09Yeah, I'd love to.
34:09Let's do it, mate.
34:16What do you think?
34:17Well, what can I say?
34:19It's just unbelievable.
34:21He hasn't done a bad job, has he?
34:23Yeah, Reg, down here, we've used some marine grade carpets, so it's nice and durable, mate.
34:27That'll be an extra job for Robert.
34:29Yeah.
34:30Keeping it clean, eh?
34:31And you can look out the door and see the bird feeder as well.
34:34Yeah.
34:35And as the garden grows, you'll see some more flowers poking through there as well.
34:38Do you think you're going to live a long time, do you?
34:40Yeah, I reckon.
34:42Reg, you've got really good genes, mate.
34:45Well, that's my father used to say.
34:47Under the good die young, you'll live forever.
35:09As you enter the commemorative courtyard area, you are instantly impressed with the dynamics
35:14of this whole space.
35:17The May issue of Better Homes and Gardens magazine is as Aussie as Vegemite.
35:21The legendary Jimmy Barnes and his wife Jane share their favourite autumn recipes.
35:27Make these bakery classics, including vanilla slice and nostalgic finger buns.
35:32There are sausage rolls to cook in the air fryer too.
35:35Get in quick to buy your tickets to the Creator Awards announcement in May.
35:40Pick up your May issue of Better Homes and Gardens magazine from your local newsagent,
35:45and you can collect yourself a pair of bonus gorgeous gardening gloves.
36:01Stunning view, isn't it?
36:03Anzac Parade in Canberra with Parliament House at one end and the War Memorial at the other.
36:09Now, with Anzac Day tomorrow, I'm exploring the War Memorial,
36:13dedicated to all the Australians who have given their lives for their country.
36:21And that's the iconic view from the Australian War Memorial itself.
36:25And this is the amazing building.
36:28And its purpose is to explore the Australian involvement in major conflicts,
36:34but most importantly, tell that continuing story of service, sacrifice and military history.
36:50As you enter the commemorative courtyard area as a visitor, you are instantly impressed with the
36:56dynamics of this whole space, just as the architects designed it originally. The landscaping,
37:02of course, is also very formal. This is Thuyashmarg. You can grow it as a single specimen,
37:08or you can grow it as a beautiful hedge, and it'll grow in a lot of different environments.
37:12Talking of hedges, they've got a clipped buxus hedge, double layer, but to create depth in this very
37:18narrow space, and of course, right the way around, spilling over into the courtyard itself,
37:23is the purity of the white Cascade Petunia.
37:35At the heart of the Memorial Building is this. It's called the Roll of Honour. A series of bronze
37:42panels which carries the names of 103,000 Australians from the Defence Forces that have lost their lives.
37:49Now, you'll recognise, of course, the Flanders poppy, but this incredible display of poppies
37:55wasn't planned. It just happened by accident. About 30 years ago, there were thousands of people queued
38:01up here to go inside to see the internment of the unknown soldier. The queues were so long and people
38:08waiting patiently, they decided that they would stick their Flanders poppy in the little cracks between
38:14the brass panels.
38:23This is the Hall of Memory, the home of the tomb of the unknown soldier. At the 75th anniversary of
38:31the
38:31end of World War One, the body of an unknown soldier was taken from the Adelaide Cemetery in Villers-Britain
38:38in France and transported back here to Australia. You can't help but be incredibly moved inside
38:44that building. The walls on the side depict incredible characters that were actually created
38:50from six million mosaic tiles. The same designer created those incredible stained glass windows. He too
38:57was a veteran of World War One. To me, it's also a memory for those of the soldiers who didn't
39:04return.
39:04It's an incredible place. As well as the galleries and exhibitions in the main building,
39:13the Australian War Memorial's gardens and surrounding landscapes were designed specifically
39:18as a place for commemoration. Jana, the planting strategy, very interesting from its beginning.
39:25A landscape architect from Sydney, Tom Paramore. He created this simple yet dignified landscape.
39:33We've got European trees with a mixture of native eucalypts as well.
39:37Well, that's incredible because that was around about the 1940s that Tom was here doing that design.
39:4420 years later, he was my horticulture teacher.
39:46Wow, that's incredible.
39:47It is. And I could see Tom's handprints all over this garden.
39:51Absolutely. So the space offers a dignified yet simplistic setting surrounded with open lawns
39:59and trees that are dotted throughout the site, creating these contemplative spaces.
40:10Most people will recognise Anzac Parade. It's Canberra's major ceremonial avenue,
40:16easily distinguished by this red gravel throughout the entire length. What you may not have noticed are
40:22the multiple rows of beautiful Aussie blue gums on either side. The central plantar boxes are planted out
40:30with New Zealand hebe, a variety called Autumn Glory. The parade is lined with 13 memorial gardens,
40:37each with their unique story told in sculpture and in symbolism.
40:45Tomorrow night, I'll be discovering more from the Australian War Memorial and having a look at the
40:51gardens and the sculptures in the grounds that help tell those amazing stories of those who have served.
41:07Well, Boyd, you are an absolutely brilliant martyr ambassador. I've had so much fun exploring this
41:12part of the world with you. Well, you know what? It's just a taste of what the lucky winner can
41:15potentially get up to, right? Yeah, absolutely. Now, Anzac Day tomorrow, how are you going to be spending it?
41:19I'm actually going to be in New Zealand, Jo. What?
41:21Yeah, so I'm looking forward to the services there. That will be amazing. So are you literally
41:24leaving here to go to the airport? Pretty much. You know what? Thank you. I'm glad we actually
41:29had you while we could. My absolute pleasure. Bye-bye. Bye. How do you like your marshmallows?
41:33Cooked and in my belly. Yeah.
41:42Next time, they're a national icon and they're Becky's an institution. We're not actually going
41:48to cook scones today, but we are going to be cooking Anzac biscuits in honour of Anzac Day.
41:55Transform this flat pack into a curvaceous classic. I'm going to take you through all the steps to
42:01make it and save you some money at the same time. If you thought the perfect midweek meal didn't exist.
42:07Well, you can have all of this under 40 minutes on your table.
42:13And meet the $8 rescue pup who became an Aussie legend.
42:17He's my best mate. He'll do anything for me. I'll do anything for him.
42:21That's next time on Better Homes and Gardens.
42:24Be a milestone.
42:24I'm for five.
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