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Better Homes and Gardens - Season 32 Episode 19
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00:07Anzac Day is one of those days that reminds us all about what is great about Australia.
00:12Service, sacrifice and mateship.
00:14So tonight on Better Homes and Gardens, I'm dropping in on a group that has been connecting
00:18and supporting women across the country for 104 years.
00:22But I hope you've left room for dessert, because somehow I feel that there might be baked goods
00:27on the menu.
00:30Tonight, Dr Harry's meeting the four-legged veteran who went from the pound to the front
00:35line.
00:36Meet Manic, a Belgian Malinois, highly decorated and a life member of the local RSL.
00:45It's the worst kind of sliding doors moment, the one where it doesn't slide.
00:50The good thing is, that's an easy fix.
00:53Remembering our Anzacs is more than just one day.
00:56So Graham's at the Australian War Memorial, where stories are told all year round.
01:02And it does something that gardens do so well.
01:05It's a place of quiet contemplation.
01:10We'd all love a house full of designer furniture, but sometimes you've just got to roll with
01:15it.
01:16From a simple table runner to a beautiful piece of curved furniture.
01:23And buckle up, your taste buds are in for a wild ride.
01:27Nutty, tangy, sweet, sour.
01:36G'day, mate.
01:38Mate.
01:39What a uniquely Australian word.
01:42And mateship is something that is uniquely Australian.
01:46Founded on the foreshores of Gallipoli and the Western Front in Europe.
01:51Usually it's one bloke talking to another and calling him his mate.
01:56Tonight's story for Anzac Day is about a very special mate.
02:00A mate of the armed forces.
02:03A Belgian Malinois by the name of Manic.
02:06He's seen it all.
02:07He's got an incredible story to tell.
02:10But better those who know him well than me tell that story.
02:13Manic is a retired Australian combat assault dog who served with the Australian Defence
02:18Force before retiring in 2021.
02:22Jason.
02:23Harry.
02:24Nice to meet you.
02:25Good to meet you, my friend.
02:27That's a good handshake.
02:29And no one needs an introduction.
02:30This is Manic.
02:32He's what, 11 years old now, mate?
02:33No, 12.
02:3412 a week ago.
02:3512?
02:36The dog looks amazing.
02:38He looks like he's a seven-year-old dog.
02:40He jumps around.
02:41He's that active.
02:42But mate, I want to go back to the beginning.
02:45Now this dog is known as the $8 dog.
02:49Yes, yes he is.
02:50How come you got a dog like this for eight bucks?
02:53What happened?
02:54Another member of Defence, who was a handler, picked him up from a rescue.
02:59We'd done a few tests with him.
03:00He ticked all the boxes and we said, yeah, we'll take him.
03:02And it cost us $8 to transfer the market chip number over.
03:05So that's where the $8 dog comes from.
03:08The $8 dog.
03:08Incredible.
03:09So when you went overseas for the first time, how old was he?
03:13He would have been about, at that stage, 16 to 18 months old when he first deployed.
03:19We were away for about five months overseas.
03:21And then when he got back, he spent 28 days in quarantine.
03:25Talk to me about the bond between you two.
03:27He's not my pet.
03:29He's my brother.
03:30The bond we have is, it's hard to explain.
03:35He's my best mate.
03:36He'll do anything for me.
03:38I'll do anything for him.
03:39He'd give his life for me and I'd do the same for him.
03:41My wife always says that I can't go far without him looking for me.
03:45Like, he'll jump up on the lounge of a night time and lie on her, on her side.
03:50Yeah.
03:50But if I get up and walk away, he'll always, the ears will come up and he'll have a look
03:56at where I'm going because he's never far from me.
04:00Incredible.
04:00That and if I open a packet of chips anywhere in the house, he's straight in there.
04:04That's his favourite thing.
04:04He's straight in.
04:05He knows what a packet of chips he wants like.
04:07In 2025, Manic was honoured with the inaugural Australian Animal Distinguished Service Award
04:14awarded to him by the Australian War Animal Memorial Organisation.
04:19It was for his work that he obviously done within the military, but more so for his, once
04:26he retired, getting the name out there about military dogs in retirement.
04:29Talk to me about Manic's role in things like the club, the Granada Club, because I know
04:36he's a member, no?
04:38Yeah, so with that, when he retired, I reached out to my mate who's the president here, the
04:43sub-branch president, Corey Renaudi.
04:45We served together.
04:46Yeah.
04:46And I said, hey mate, I've got my dog at home.
04:49Do you mind if I bring him down for the dawn service?
04:52And straight away, he was like, 100%, yep, bring him down.
04:55A couple of days before, and he goes, when the service is over, bring him into the club.
04:58The following year, I sat down with Sue McNeil, who was the CEO at the time, on Anzac
05:03Day, and told her about how everything comes out of our pocket.
05:06And straight away, she was like, no, that's not good enough.
05:09The club will jump in here, and from then on, they've just helped out where they can with
05:15Manic.
05:15The work they do for him and another dog that retired, Aslan, yeah, we can't be more thankful
05:21for it.
05:22We just need more clubs to get on board with it.
05:25Yeah, we do need more people to get on board with it.
05:27There's no doubt about that.
05:29With the support of Cronulla RSL, Manic has become a mate to the whole community and an
05:35ambassador for all ex-military dogs.
05:39So, what is your association with Manic?
05:43Well, we first met Manic in 2021.
05:47We were introduced to Jason, his handler, through our Cronulla sub-branch.
05:52We learnt the situation with military working dogs.
05:55So, when the dogs retire, the duty of care of the Australian Defence Force ends, and then
06:02the family that takes them in then becomes responsible for the dog's ongoing care and
06:09well-being.
06:10Once we learnt about Manic's situation and the military working dogs, our club started
06:14fundraising for military working dogs and the Australian Animal War Memorial Organisation,
06:22AWAMO.
06:23And we, since 2022, have been fundraising every day, every Anzac Day, during Tua.
06:30And so far, we've raised over $38,000.
06:34How much again?
06:34Over $38,000.
06:36$38,000.
06:37And that goes towards Manic and any other dogs that we have in our area, that if there's
06:42a significant medical emergency, that we've got the funds there ready to help.
06:48It was at this point that we learnt that military working dogs weren't allowed into venues.
06:55It really took a bit of creative thinking from our CEO.
06:59We recognised that he had a military service number.
07:02So, he also was a soldier.
07:03So, our board gave him an honorary four-legged membership.
07:07So, we were one of the first in New South Wales to recognise a military working dog.
07:12Got his own card, accessed all areas.
07:15It's pretty amazing.
07:16So fantastic.
07:17And you were the first to do it?
07:18Absolutely.
07:19How often does Manic come to the club?
07:21Manic is with us every commemorative event.
07:24He is with us from dawn on Anzac Day and he stays right until the end of two-up.
07:30He's with us for animal day.
07:33His family come for their family get-togethers and lunches.
07:38So, he's really part of our family and our community has really embraced him.
07:51The purple poppies, they're quite specific, aren't they?
07:56And for those people who don't know what's the significance of purple poppies, well, we wear a red poppy on
08:02Anzac Day.
08:03But for our animals that fought at war, this is our way of remembering them and honouring them.
08:09A purple poppy.
08:10How many purple poppies has Manic got?
08:12I don't know.
08:14Not enough, Harry.
08:15There should really be one for every animal that's been impacted by war.
08:18You're right.
08:19And Manic, you know, he's such a wonderfully stable animal.
08:24He's watching his father, his mate, his best friend.
08:29He never takes his eyes off him.
08:31He has that bond, that unwritten bond, that electric charge that runs between the two of them the whole time.
08:40He wears it with pride.
08:42And we have pride that he wears it.
08:50There's a surprise ingredient in this recipe that I know you'll have in your cupboard.
08:55For most of us, the CWA cookbooks for the taste of our childhood.
08:59Tonight, we're going to meet some of the women like Marjorie who are keeping those recipes alive.
09:16I'm cooking a classic Thai dish, chicken lap.
09:20What you need to do is toast some jasmine rice.
09:24It gives a nice, nutty flavour to it and also a beautiful texture.
09:31So, I'm dry roasting jasmine because most of the time we have jasmine rice in our pantry cupboard.
09:40To flavour this rice, I'm going to use cafe lime leaves.
09:46If you have some lemongrass, that's also great to put in your rice.
09:51So, in goes the cafe lime.
09:56After the rice has been dry toasted, the rest of it takes minutes.
10:06And so, that's how we want the colour of the rice, nice brown and toasty.
10:14If you have a mortar and pestle, just use it.
10:18Otherwise, a spice grinder is just as good.
10:21Two tablespoons of rice.
10:32I find this very therapeutic.
10:41You want to get your toasted rice to a consistency of sand.
10:45A little bit of, like, rough sand.
10:48Set that aside onto the chicken.
10:55The tiniest bit of oil.
10:59This bit of the recipe goes really quickly.
11:03Here, I've used 500 grams of chicken thighs, minced quite finely.
11:09And then, into the pan, I'm going to add about 150 ml of water.
11:15And what this does to the chicken is it simmers in the water and it keeps it juicy.
11:30Just a tiny bit of salt.
11:41Chicken's cooked.
11:42We want to now let that sit for a little while and let it cool down.
11:47And while we're doing that, I'm going to prepare the onions.
11:51So, with the onions, we use them as a herb.
11:56So, you want to just put it in just before it cools down completely.
12:02You don't want them to wilt though.
12:04You still want the crunch of the onions.
12:16I'm going to put it in just before we add the herbs in it.
12:20We want to season this.
12:23A few tablespoons of fish sauce.
12:26I'm going to add the same amount of lime juice.
12:37I'm going to put about a tablespoon of sugar.
12:42A few tablespoons of Korean dried chili.
12:46Now, to the most beautiful part of the dish.
12:49Adding the herbs.
12:53A bunch of coriander.
12:58Roughly chop it.
13:02Some mint.
13:11Mix it up.
13:17Finally, last but not least.
13:21Two tablespoons of the ground roasted rice.
13:28And what this does as well, it soaks up all the juices that you had at the beginning.
13:35And when you bite into it, you'll have that nutty, tangy, sweet, sour, spicy and delicious.
13:46And there you go.
13:47One of the easiest Thai dishes to make.
14:02If your door's in a jam and it just has to get out, never fear, because I'm here to help
14:07it.
14:08The big question with scones, do you do the cream first or the jam?
14:12I've come to the experts of the CWA to find out.
14:21I think most of us have heard about the Country Women's Association or the CWA, but that knowledge
14:26might be limited to thinking of cake stores or a Devonshire tea being served up at an agricultural
14:31show.
14:32So I have come to Eastwood in Sydney's north to visit a branch who are actually celebrating
14:37their 100th anniversary.
14:39And also to discover how they plan to entice an entire new generation into their fold.
14:45And also, there are going to be scones and jam and cream.
14:50Hello Anne, how are you?
14:52Good.
14:52Part of the Executive Committee of CWA New South Wales.
14:55So maybe you can start by giving us a bit of a history of the organisation.
14:57OK, so CWA of New South Wales was formed in 1922 and it was formed by a group of country
15:05women recognising that they really needed to do something about the lack of services and
15:09resources that were available to women in the country.
15:12So from there, we've grown over the last hundred years.
15:15We've got around 8,000 members across about 340 or more branches.
15:21It's a bit of a myth that it's only in rural and regional areas though, isn't it?
15:24Because people can feel very isolated and disconnected in city areas as well.
15:28That's really true.
15:29And one of the reasons that I joined the association was I'd reached a stage where
15:33my kids were grown, so PNC was kind of over and done with.
15:37Sports teams were over and done with.
15:39Work was starting to quieten down.
15:41So I was looking for something to engage with and be part of a community, part of a group.
15:46What are the things that have given you the most satisfaction out of being involved with the CWA then?
15:51I think the friendship that you get from it is a really, really important thing.
15:55We have a lovely branch.
15:57We're not very big, but a lovely group of women.
15:59I love the diversity of the women that I get to work with.
16:04Fantastic.
16:04Well, you've done a great job selling it to me.
16:06So let's go meet a couple more of the ladies.
16:08OK, sounds good.
16:17Hi, Liz.
16:18Hi.
16:18Hi.
16:19So, Joanna, this is Liz.
16:20Hello.
16:21She's one of our younger members.
16:22Nice to meet you.
16:23How are you?
16:23Fascinating to hear about how you ended up as part of the CWA.
16:27Well, I joined the CWA about, oh, 13 years ago.
16:31Oh, wow.
16:31I joined because I didn't know a lot of people in town and I wanted to make friends.
16:35I joined and competed in the cool career competition they do every year.
16:39I dabbled with handicrafts, but I'm really not that good at it.
16:43Well, not as good as I'd like to be and then really got involved in the advocacy side of things.
16:48But it's like I walked in that door, they saw a young person and they latched on and never let
16:54me go.
17:00Here she is, Marjorie, president of the Eastwood branch.
17:04Congratulations on quite a big milestone this branch has this year.
17:06Well, we're certainly very proud that we're celebrating 100 years since it was founded in 1926.
17:13So, I imagine also the role that the CWA has then played in this area has evolved over time as
17:18well.
17:18It has really, because originally we were in a little brick building on this corner site.
17:24Right.
17:24Where they were really focusing on catering for mothers coming in to the centre area,
17:30where they could bring their babies, change the babies' nappies, have a cup of tea,
17:34and then just catch up with each other on a social basis.
17:37Yeah, okay.
17:38What about now? What does it look like now? How do you serve the community?
17:41So, we have all those facilities here, both for the mothers and babies,
17:46but anybody else coming into the local community.
17:49Primarily, we focus on providing fresh-baked scones, jam, cream, pot of tea or coffee.
17:55We're not actually going to cook scones today,
17:57but we are going to be cooking Anzac biscuits in honour of Anzac Day.
18:00But tell me about the support that was provided way back then.
18:03It was very traditional for CWA branches to cook batches of biscuits.
18:09In some cases, they cooked fruitcakes, and they were also knitting socks,
18:14whatever needs that they could send to the troops overseas.
18:18They didn't always use the rolled oats.
18:20They're not the same recipe we're using today, but something that would be baked, crisp, boxed,
18:27and would arrive in good condition for the soldiers at the front.
18:31And I'm sure we're greatly appreciated.
18:33They were very much so.
18:34Beautiful. A little taste of home.
18:36Well, we are lucky. We are going to use some rolled oats today.
18:38We're going to use one cup of rolled oats, and then we're putting the coconut in.
18:43Great.
18:44One cup of plain flour, and the final one is the brown sugar.
18:50This is another cup here.
18:54The next thing to do is to really mix all of that totally together.
18:59Right.
19:00So if you get a really good mix, it makes all the difference.
19:08Okay, dry stuff done. Let's go do the wet stuff.
19:12So this is 125 grams of butter.
19:15Mm-hmm.
19:15Once that is melted, we're going to add the tablespoon of golden syrup.
19:21Mm-hmm.
19:23We're adding two tablespoons of boiling water, to which has been added half a teaspoon of bicarbonate of soda.
19:33And you can see it begins to bubble.
19:35Yeah, the bicarbonate.
19:36So the reaction with the bicarbonate.
19:38Oh, I love it, and it smells so good already.
19:41And then we'll add the mix.
19:44Then get a spoonful of the mix.
19:47Yep.
19:48And then I put it together in my hand, squeeze it together.
19:53Yep.
19:54But before I do anything else, I also roll it.
19:58And then how long do they go in the oven for?
20:00They'll be going in for about 15 to 20 minutes, or if you want crisper biscuits, for about 25.
20:07Oh, well, you're just going to have to wait and see how we cook these ones,
20:10because that's coming up a little bit later.
20:14Coming up, Graham visits a place that's keeping the Anzac spirit alive.
20:20The spirit of Gallipoli in this tree lives on forever.
20:24And get ahead of the curve with this stylish and easy furniture hack.
20:28And you would never guess that it's made from bamboo mats and some kitchen cabinets.
20:39I'm in Canberra at the Australian War Memorial,
20:42which is dedicated to the lives of the Anzacs past and of course, present.
20:47It really serves to commemorate the lives of the fallen in various exhibitions and galleries
20:54inside the main building.
20:56But impressively, they also use the gardens and the grounds around the outside for commemoration.
21:04This is the sculpture garden.
21:06It was opened about 25 years ago, and it does something that gardens do so well.
21:11It's a place of quiet contemplation.
21:21Anthea, what is this installation called?
21:24So this work is called For Every Drop Shed in Anguish.
21:26It's 18 marble droplets carved out of Chilligo marble up on Wackerman country in North Queensland.
21:33The droplets are representing the blood, sweat and tears shed by those affected by their service,
21:38whether mental or physical wounds, and their families supporting them.
21:41The droplets are amazing because the marble is so beautiful.
21:44It can kind of, it can carry the weight of what the experiences that people have had.
21:49The colour running through it is, it's so dramatic.
21:51And it's representing the scars experienced by people, often unseen to everyone else.
21:56But it's also showing them as really beautiful and really strong.
21:59We can see people, there's just a complete impulse to touch the marble.
22:03Rare experience in a gallery, we're actually encouraging everyone to touch the marble.
22:07That's actually part of the work's life over time, it will respond.
22:18Also in the sculpture garden, you'll find the Lone Pine.
22:21And I just love the backstory on so many fascinating trees.
22:25And this one's incredible.
22:26It was actually grown from a seed that was extracted from a cone
22:29that was sent by a soldier at Gallipoli back to his mother here in Australia.
22:35Now the seed was grown and ultimately the Duke of Gloucester in 1934
22:40planted it here as the future site of the war memorial.
22:44At that stage, it would have been a very Lone Pine indeed.
22:47But as you can see, it's starting to suffer a little bit of old age.
22:51So to guarantee its future, they've collected some cones,
22:54germinated seed and the strongest one has actually been planted as a replacement
22:59so that the spirit of Gallipoli in this tree lives on forever.
23:09This is the Flanders Memorial Garden.
23:11I quite like it because it's soft and gentle and full of flowers and optimism for the future.
23:17It actually commemorates the Great War and specifically where 12,000 Australian lives were lost in Belgium.
23:25But fittingly, the soil that the plants are growing in comes from France and Belgium.
23:30And it's sort of depicting a wild meadow of the northern European area.
23:35But the plants are supported also with some Aussie natives.
23:39So we've got lovely grasses in there and some salvia and agastacki.
23:42It's just a lovely, gentle place to be.
23:45I mean, this is obviously an incredibly important place for you.
24:00Yeah, yeah.
24:00So what does that actually mean?
24:03For me, this is a really sacred space.
24:06It also tells the stories, not just of our Anzacs, but of those that have served today.
24:12Yeah.
24:13I mean, I love seeing families go through and saying,
24:16not only this is where great-grandfather or grandpa served, but where dad was,
24:21or this is when mum went away for a year, this is where she was.
24:24And I think it's important to continue telling those stories.
24:27So you served whereabouts?
24:30I served as part of the International Force in East Timor.
24:34That was no doubt the highlight of my military career,
24:38but it left me with psychological scars that I didn't fully appreciate at the time.
24:44You've come out the other end as an ambassador, an advocate, and you're doing great work.
24:49I've been very fortunate to be supported by so many people.
24:54I mean, my wife leading the charge on that, and now to be able to work
24:58with those organisations that help me so that I can support them to help improve
25:03the mental health and wellbeing of more Australians, particularly our veterans.
25:06And it's a friendly environment, isn't it? All the trees and the atmosphere.
25:11It's a beautiful place to come and visit, and it allows people to come and grieve,
25:17others to come and find peace, and maybe a place to find a bit of hope.
25:28Every day here at the Australian War Memorial, they hold the last post ceremony.
25:33And it's always held here in the commemorative area.
25:40You can't help but be overwhelmed by the emotion of the moment.
25:58Today I'm looking at a common problem that most people have in their home.
26:01It's a screen door that's sticking. Now, the good news is it's easy to fix.
26:05If we have a close look here, the timber is coming away from the jam,
26:09and that's because they've used the wrong size fixing.
26:11So the first thing I need to do is take this door off.
26:28With the door off, I can now remove this architrabe and timber bead,
26:32and then I'll screw it back on with some 75mm screws,
26:36and that should really hold it in place.
26:50Now, if you want to retrofit a screen door to your front entrance,
26:53it can definitely be done, but the tip is you don't want to be nailing it into the edge of
26:58a weatherboard.
26:59That's why this one failed. You want to either fix this bit of timber back to your stud, or in
27:04our case,
27:05we're going to be using our existing door jamb and screwing to it.
27:30One thing you do want to remember, when you're screwing this bead off,
27:33make sure that you place the screws just above each hinge, because that's where all the weight is.
27:39And that's where we're going.
27:47And that's where we're going.
27:49With our timber firmly screwed back to the jam, that is definitely not going anywhere.
27:54So now I can reinstall this architrabe.
27:57Now, I'm using a fixing gun.
27:58If you don't have a fixing gun, you can simply pre-drill some holes and use some 50mm bullet head
28:03galvanised nails.
28:15Now we're ready to rehang this screen door.
28:19I'm just going to get a screw in the centre of each hinge and then see how it's sitting and
28:23make my adjustments if needed.
28:26I know exactly where I was when I first saw you the way I see you now.
28:42Let's see how the door sits.
28:45Yeah, that's beautiful.
28:47Look at that.
28:48Good as new.
28:49And I think you can say we've got a handle on the situation.
28:52And as we've closed the door on that problem, let's see what else is blocking the way.
28:58Oh, jeepers.
29:00That shouldn't be this hard.
29:03How annoying is it when a sliding door doesn't do what it's supposed to do?
29:06And that is simply just slide.
29:08But the good news is, is it's easy to fix.
29:11It's just a matter of replacing the old rollers with some new ones.
29:14Now the first thing I need to do is get this door out.
29:17Say, how do I do that?
29:19Well, basically I get the top track back in and I know that the rollers are down the bottom.
29:23So that means I need to lift up and pull out at the bottom.
29:27Look at that.
29:28Nice and easy.
29:29And now I can lean the door over and take out the old rollers.
29:39Let's have a closer look at them.
29:41Yep, there is no life left in these rollers.
29:43They are absolutely ruined.
29:45So the first thing we need to do is unscrew them and take them out.
29:57Oh, I don't know what's worse, the first roller or the second roller.
30:01Now a good tip here is if you're unsure of what rollers to get, just take them down to the
30:05hardware store with you
30:06and make sure that the thickness is the same and it will fit this kind of door.
30:10Now I do have the new rollers here, so basically it's a matter of just taking this screw out
30:15and then simply slipping the assembly inside the frame and screwing it back in place.
30:25So I've adjusted both rollers up fully.
30:28Now I'm ready to sit it back on the track and do the fine adjustments it needs.
30:39Oh, that's so much better.
30:41Now with the door on the track, what I'm looking for is I slide it to the side reveal
30:46and I'm looking at this gap here.
30:48So it's touching down the bottom and as I come up, the gap gets bigger.
30:52It's almost 10mm up there.
30:54So that's telling me that at the moment the door's going this way and it needs to come down.
30:58So that means I need to unwind this roller to close that gap.
31:08Absolutely perfect.
31:09And don't be too scared.
31:10You can adjust both rollers if you need to go up and down.
31:13It's simply just using the screws that are on the side of the door.
31:15But I'll tell you what, that was that easy.
31:17That is a job you're going to be asking yourself, why didn't I do that sooner?
31:27The latest trends in furniture can be pricey, but not when you do it yourself.
31:34If you like to garden as much as I do, check us out on 7 Plus, where you can find
31:39all your
31:39favourite stories, plus tonnes of gardening how-tos, exclusive content and more.
31:51Well they say adventure starts close to home and that is definitely the case with Marta's
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33:02Technology can very quickly become a distraction.
33:06Filling every waking moment with, well, just more noise.
33:11noise.
33:12But there is one piece of tech that is designed from the ground up to reduce distractions.
33:19To block out all of the noise.
33:22These right here.
33:31These are e-readers.
33:33This one here is a Kobo and this is a Kindle.
33:37And in a lot of ways, they're very similar.
33:39They both use these e-ink displays.
33:42They're both very minimal in their design and come in different sizes and colors.
33:48But the key difference is the way that you access your books.
33:53For the Kobo, there's a virtual library where you can borrow your books from.
33:59Whereas with the Kindle, it's linked with Amazon where you can purchase your books.
34:04So less of a library, more of a bookstore.
34:07And look, the thing that I like the most about e-readers isn't so much what they do.
34:14It's more what they don't do.
34:18There's no app store for these.
34:20There's no social media, no distractions.
34:23It's just you, a cup of tea and a good story.
34:35Curved, panelled furniture like this gives such a classic feel to your home.
34:38And if you are loving this look as much as I am at the moment,
34:41you will know it is very expensive in the shops.
34:44But guess what?
34:44I did not spend thousands of dollars on this sideboard.
34:47It's actually hacked kitchen cabinets.
34:49I'm going to take you through all the steps to make it
34:51and save you some money at the same time.
35:00I've just put together a couple of standard flat pack kitchen wall cabinets.
35:04But if you had a piece of furniture that's the right shape,
35:06you could also use that.
35:08And of course, I need to make those end curved pieces as well as the top.
35:12For that, I've got some MDF.
35:14And it's as simple as using something like this placemat to create the curve.
35:18I'm just putting it in the corner of this piece,
35:20which is going to be the top of the unit.
35:23I'm using a pencil to mark it out.
35:25And then a jigsaw to cut it.
35:47I've just sanded all the edges,
35:49and that's to get that really lovely rounded finish.
35:51And rather than using a router just for this one project,
35:54I fashioned this quite cool little sander.
35:55It's just sandpaper with some guffer tape on the back, some dowel in the ends.
35:59You could use pencils if you wanted to.
36:00And that just helps you get that really lovely finish there.
36:04Now, it's just a matter of assembling the signs.
36:06And the important thing here is to make sure that it's the same height
36:09as your piece of furniture.
36:10For me, that's the cabinets.
36:35Now, with that done, I can get on to putting a one-step undercoat on here just to seal it
36:39before I apply the topcoat.
36:41Oh, I bet you think your honey is like sugar
36:45But honey should be gonna taste that better
36:48Baby, you're wasting me
36:50Look at what you did to me
36:52Oh, I bet you money makes you look lovely
36:55Once this undercoat is dry, I can give it a topcoat,
36:58and I've decided to use a lovely neutral white.
37:12I'm cladding the unit in this bamboo matting,
37:14and what I need to do is make sure that it is the perfect fit.
37:17So I'm measuring it against this door here,
37:20and I will need to trim it down just a bit at this end.
37:23So I'm gonna mark out where I need to trim it,
37:26and then I'm just gonna use the pull saw to cut it down to size.
37:45Okay, so once your bamboo is cut to size for all of the pieces,
37:49you can then style it to suit your decor.
37:51I'm gonna paint these ones white,
37:53and I'm gonna give them a whitewash finish.
37:54So I'm using the same white paint,
37:56and then I'm just gonna wipe it off lightly.
38:22Now that these are dry, I can start attaching them to the unit,
38:25and I'm starting with this door first.
38:27I'm just gonna use this quick-dry construction adhesive to attach them on.
38:44Finally, I can make the most of these curves.
39:08And now for the finishing touches, I'm adding these gorgeous marble look handles, then I'm gonna screw it all together
39:13and add some legs, and I'm done.
39:15Let it rain on my favorite light.
39:21I can take it.
39:25Give me the fire.
39:27Watch me keep my cool tonight.
39:45How cute is this?
39:47It's got that classic curved look that is so popular right now.
39:50But we'll stand the test of time, and you would never guess that it's made from bamboo mats and some
39:56kitchen cabinets.
39:57Amazing.
39:59Well, Marjorie, this is perfection on a plate, and I have to say I've really enjoyed watching the master at
40:04work in the kitchen.
40:05And also actually just getting to hear how the CWA is still relevant after 104 years.
40:11So thank you for sharing that and congratulations again on this branch's 100th anniversary.
40:15Well, thank you. We're very proud that we have reached this milestone.
40:20Well, you should be proud of it, and I can't think of a better way to celebrate than with Marjorie's
40:24own Anzac biscuits, beautiful date scones, jam and cream.
40:28This recipe really is a very straightforward recipe to do.
40:32It certainly is.
40:33So I think everybody should try it.
40:35Well, you've heard it from the legend herself, which means I also have to try it, so we better say
40:39goodbye first.
40:40We'll see you next time with more Better Homes and Gardens. Bye-bye.
40:43Goodbye.
40:44Alright, let's test these. Cheers.
40:47Yeah, cheers.
40:52Next time, Joanna's stepping back in time to discover a corner of the housing market with a real future.
41:00This gem is at the heart of one of the fastest growing property hotspots in the country.
41:04And it's not just all about the charm.
41:09The forecast is in, and we're predicting delicious times ahead.
41:13When you eat this, you're going to wish it was cold all the time.
41:20This DIY project will really get tongues wagging.
41:24If you're a demon on the drums, well, I might just have a new kit you may want to lick.
41:32Plus, Charlie's bringing the holiday home.
41:35Now, even if you're not by the beach, having an outdoor shower is a great addition for the garden.
41:42And Dr Harry's cracked some top cases in the past, but this one is a real mystery.
41:48Well, I wonder what it is about this corner of the backyard that has two dogs totally mesmerised.
41:56That's next time on Better Homes and Gardens.
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