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Better Homes and Gardens - Season 32 - Episode 13
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TVTranscript
00:08Australians love seafood particularly around Easter. Would you believe that every year each
00:13of us consumes about 25 kilograms of seafood and given that we are a country that is famously
00:18girt by sea we are spoiled for choice. Tonight on Better Homes and Gardens we're going to meet a
00:23man who has inspired generations of foodies to get fancy with fish.
00:30Tonight we've got a handy addition to your stairs and watch a look at that I
00:35definitely think we've addressed the safety issue here. With nature as his
00:41canvas this gardener has created a real work of art. Can we go and have a look at
00:46the garden now? Certainly mate. From chips to chic. It doesn't look great now but when I'm
00:53finished I promise it will be mantelpiece worthy. When life gives you lemons make
01:01lemonade but if it gives you whole make doughnuts. It's a classic Malaysian
01:07treat banana doughnuts. And Dr. Harry visits a beautiful sanctuary where
01:13forgotten farm animals are given a real home. Everyone would have a story and I
01:18want to hear some of those stories. Can we go for a ride?
01:37There's not many people in the world who know more about seafood than Rick Stein. He shared his
01:42passion with audiences worldwide through his decades of TV cooking shows. But something people might not
01:48realise is his special connection to Australia which began when he was just 19
01:52years of age. I've lived in Cornwall for most of my life. It's made me who I am today and
02:00inspires so much of what I do. So Rick I feel like with your international profile and
02:06that gorgeous English accent I should be saying welcome to Sydney but that would be
02:10so inappropriate because you're pretty much part of the furniture in this country
02:12aren't you? Well I've been here lots and lots over the last 40, 50 years. I first arrived here in
02:181967
02:19and I sort of fell in love with the place immediately I think. I guess all the years of
02:24work that you've done on the BBC like people automatically when you say your name they go
02:27seafood. But is it probably truer to say it's not just about seafood for you it's just about the
02:32quality of any produce that you have whether it's from land or the sea? Yeah I mean the reason I
02:36started with seafood was I had this little restaurant in Cornwall and back in the UK
02:40and in those days in the 70s you really cooked what you could get hold of locally and what was
02:46available in Padstow around Cornwall was fish it was fish and shellfish and my parents we had a
02:52house in Cornwall and my mother cooked lots of fish my dad had a share in a lobster boat. Oh
02:57wow. So
02:58it's sort of like part of my sort of DNA. DNA Joanna yeah it's DNA. And your latest series that
03:05you've shot in Australia is that just aired in the UK? It has it's gone down really well really
03:10and really it was the point of it was to sort of trace back when I first arrived here in
03:15the 60s
03:16and just have a look at how the country had changed particularly as far as food was concerned
03:20but that one thing I really loved were Aussie burgers you know and one of the things I had to
03:26do in this new series was track down the perfect Aussie burger which I still love and when I came
03:33back
03:33from my tour in the 60s to England I said to my mother and my sister I'm going to open
03:39a hamburger
03:40joint. I didn't but there you go. So let's talk about your new restaurant here at Coogee. I mean
03:44easy to see the location choice. Yeah when I saw it I just thought well this is great because the
03:50thing
03:50I love about my particular restaurants is being by the sea. You need to have the smell of smell of
03:55the
03:55beet to smell of the sea. It predisposes you to enjoy your seafood I think. Well it's a beautiful
04:02scene that you've set and it's working on me so I can't wait to check this one out. Well let's
04:06go.
04:17Jo this is Sass by Lloyd. Oh so nice to meet you. The other half of the dynamic duo. It's
04:22so
04:22awesome to meet you. Gotta say this is truly spectacular. You guys really collaborate a lot
04:27and you do a lot of work on the interiors of all the restaurants so you describe it to me
04:31how you
04:32saw the vision. Well I describe it as coastal chic which Ricky hates but I think it sort of sums
04:38it
04:39up and he's a bit of a Mediterranean boy so that's what hints to have all the beautiful olives around
04:45and the nice blue and white tiles and also just playing on being so close to beautiful Coogee Beach.
04:51I've got a lot of beautiful art by a lovely girl Bridget Thomas who is a young artist. So compared
04:57to
04:58Bannisters at Molly Malkin at Port Stephens how does the decor of this compare to that?
05:04Well I think of them as like three sisters. They're all related but they're a little bit
05:08different. They're all got their sort of unique touch. I guess all the adventures that you two
05:12have in life come out in your many many cookbooks. Is it right to say that this one in front
05:17of us
05:17is your first Christmas book? Yeah Jo I mean it was actually Sass that suggested I do a book on
05:23Christmas about four years ago and I said nobody would want a book on Christmas from me I do like
05:28seafood. She said trust me trust me they will and it's got a bit from Sass in the middle about
05:36an
05:36Aussie Christmas. It would be remiss of us if we didn't spend today or a part of today talking to
05:41you about fish because I believe the other real key feature of this amazing restaurant is you actually
05:45have an ice bar. We do Jo yeah well let's go and have a look at it so I think
05:50it just says
05:51everything about a seafood restaurant so this is our ice bar changes every day I mean I just think
06:04it's when you come into a seafood restaurant if you can see fish and shellfish on ice like this
06:10it just sets you up nicely you know you just think oh I wonder what I'll have. How do you
06:14think our
06:14seafood compares to other places in the world? Well in Australia I'm always doing the comparison with
06:19with Britain I mean we don't have fish like hapuka which we use in our fish and chips
06:25yeah actually which is a really lovely fish related to the sea bass back back home in the UK
06:30yeah the Murray cod it's a freshwater fish it's a it's a really special freshwater fish
06:37dory we get in the UK but I do think the dory here are slightly more tasty exactly the same
06:42looking
06:43fish with the old thumbprint yeah the old mark so Rick a lot of people sometimes have a hesitation
06:48yeah they're not familiar with cooking with seafood like whether it's a smell or whether it's just a
06:53fear of the unknown and you've worked so hard to change attitudes for it so is there any chance that
06:58you have like a fabulously easy dish that might actually sway those people? There just might be Jo let
07:05me show you something. Brilliant I get to watch the master at war. Hi Colin. Hi chef how are you?
07:16Nice to see you. Nice to see you. Hello. Hi nice to see you. Colin's going to do the work
07:21today. I love it. I'm just going to tell you what he's doing. You're delegating. Yeah. So what we've got
07:26here is blue-eyed trevalla okay one of my favorite fish and I think the reason I like it so
07:31much is it's sort of a really meaty fish. Yeah. Really firm.
07:35Colin's now going to roast it but season it first. And what temperature would you cook that at? So about
07:42190. 190? Beautiful. So it's simple you know I think a lot of people don't actually realize you can roast
07:49fish. Yeah. Every sort of good dish has to have some sort of garnish. So Colin's just putting some fish
07:55stock. Now plow in there just a little bit. And then some fish sauce. Yeah. There we go. And now
08:02some butter. Okay. I'm just going to melt that.
08:05So the point is just keep it light. Yeah. And then he's just going to add some zucchini courgettes we
08:11call it. Yeah. Green and a yellow. And obviously with them you know sliced so thinly. Yes. And it doesn't
08:18matter if it's a little bit undercooked. It's got a bit of texture there. Yeah.
08:22And now salmon eggs. Salmon caviar. Yeah. I believe you've actually milked salmon to get the eggs out. It was
08:29so much fun. Yeah. And just the freshness of them and that little salty explosion of flavor. Yeah. Yeah. Yeah.
08:34It's beautiful. It's beautiful.
08:35Lovely. And finally some chives. And that's done. I can't believe how simple that is. Well that's it. It's got
08:41to be simple. Because the flavor will be in that lovely blue eye and the hollandaise sauce. Unreal. I like
08:47it.
08:47And a little bit of backup from this. I honestly cannot wait to see this come together. Great. And that's
08:53coming up later in the show.
08:57Simple ham roll will make life a lot safer in this household. It smells divine. It looks great. The only
09:05test now is if I can stop eating at just one.
09:21The good old Aussie red brick home. It is literally built into the DNA of our suburbs. But for all
09:28that solid construction, a house like this today likely comes with a few renos and some safety issues too.
09:38Whoa. Not sure who thought this was a good idea back in the 1950s. That is a serious drop. I
09:46mean obviously this deck has been added at some time. But still it doesn't look like there's ever been a
09:51handrail along here. And there's some hard surfaces down there so you could get seriously injured. I think we can
09:57definitely do better than this. This is not ideal for any family.
10:07Alright so the idea is I'm going to be making a balustrade for the landing and also the stairs. Now
10:12to do that I've got my materials here. I'm using some 90 by 90 pre-primed pine. They're the posts.
10:18And then I'm going to have my 90 by 42. That's for the top rail. And then these ones here
10:23are the 40 by 32s. They're going to be the balusters.
10:26But the great tip here is to make sure you paint everything while it is in long lengths. Because it's
10:31a lot easier to do before you start cutting it up.
10:34And also it is an absolute nightmare to try and cut in against those coarse red bricks.
10:46With the posts dry I've just docked them to a rough length. But the way this is going to work
10:51is basically I need a post up against the wall.
10:54We're going to have a post at the end of the landing here and then one down the bottom.
10:57Which will allow me to run my top and bottom rails and then have our balusters attached to that.
11:02But obviously it's not going to be great to have a post attached to this landing like so. It's not
11:07going to be strong enough.
11:08So what I need to do is check around the deck, check around the tread and have this post sitting
11:14hard up against our brickwork.
11:16So now let's start marking it out.
11:38So let's check it out.
11:58See how it fits.
12:00Oh, I like a glove.
12:02Beautiful. So now I can plumb this up.
12:04I'll get my fixings in.
12:06So on this one I'm going to be going into the timber landing.
12:09I'll put a bugle into that.
12:10Use a masonry anchor into the brickwork.
12:13Once this one's fixed I'll then get on to the other two posts.
12:40I'll be a gentleman.
12:43I'll be a gentleman.
12:46I'll be a gentleman.
12:48I'll be a gentleman.
13:15I'll be a gentleman.
13:15You want to make sure you take your measurement from the front of the nosing.
13:18Measure up a metre.
13:19I did the same on this tread here.
13:21And then simply just intersected those two points.
13:24And that creates this angle.
13:26So hold it in place.
13:27I'll be using some 75mm going ice screws.
13:41Nice.
13:42How good does this look?
13:43Now, we could actually leave it like this,
13:46but we want to make it safe for little kids.
13:48So we will be filling it in with the balusters.
13:51The simplest way to get the angles is to use your sliding bevel.
13:55These slide in and out and up and down.
13:57And because we know this post is nice and plumb,
14:00I can simply go up against it
14:02and then set my angle hard to this handrail.
14:06Once I'm happy with that, I'll lock it in place.
14:08So now this is the angle that we're going to be working with.
14:11I simply just need to take my measurements in between the posts
14:15and cut everything to size.
14:17And I'll use this same angle on the top of my balusters too.
14:32Then everything cut.
14:34We are now ready to put our top and bottom rails in.
14:36The way I'm going to set these
14:37is so our balusters end up flush with the front of the post.
14:41And I'm using some 100mm screws to hold it in place.
15:09Now we're ready to put up our balusters.
15:11So the spacing for this opening here works out at 100mm.
15:15I've just cut myself a block.
15:17Now we know that this post is nice and plumb.
15:20So that means if I put my block up against that,
15:23sit the first baluster in,
15:24I'm going to use a pin gun to hold it in place,
15:27move it down the bottom and continue across.
15:29I know that everything's going to be right.
15:54And would you all look at that?
15:55I definitely think we've addressed the safety issue here.
15:57This handrail is super solid.
15:59But not only that, it really lifts this outdoor area
16:02because it's like a statement piece.
16:05Now I hope I have shown you how simple this is to tackle.
16:08So if you've got a similar situation at your house,
16:11make sure you drop us an email
16:13and we'll send you the project sheet.
16:15But basically all you need to do
16:16is break it down into four parts.
16:18You know, you want to get your posts in,
16:20you've got your top and bottom rail,
16:21your handrail and your balusters.
16:23And remember, it's always taking it one step at a time.
16:39It's an ever-evolving garden
16:41with a new outfit for every season.
16:45Animals are special.
16:46And love for animals, that's even more special.
17:08Now it's not very often we get to come back
17:10and look at a job so soon after it's been planted.
17:12This one here was planted about four weeks ago
17:15and it is looking absolutely incredible.
17:17The growth is really great.
17:18You can see all the basil is lovely and dense.
17:20Now, the trick to getting dense basil
17:22is to just keep picking it and picking it and picking it.
17:25Not only do you get to take the herbs inside,
17:27but you get a lovely dense plant like this.
17:29Tomatoes, they're looking fantastic.
17:31Winding their way through this arch,
17:32getting all the sun they need.
17:34And I'm just loving how all the herbs
17:35are softening the planter boxes.
17:42And speaking of planters,
17:44I absolutely love the way the patina is developing
17:46on the shapescape of planter boxes.
17:48They're almost like a living part of the garden themselves.
17:52Now, one thing I have noticed in this bed are the beans.
17:55Now, you'll see this one that has taken to the frame
17:57has put on much more growth than the smaller ones here.
18:00And that's simply because it's got something to climb on.
18:02So, when you're growing climbing plants,
18:04it's important to train them to your frame
18:06or your trellis as quickly as possible
18:08because they'll take off and you'll get much better growth.
18:10And that is the thing I love about vegetable gardening.
18:13Everything happens so quickly.
18:23It really is a lovely spot, isn't it?
18:25Fantastic view.
18:27Debbie and Jamie moved here to the Lower Hunter Valley
18:30about 10 years ago.
18:32They established a farm here for orphaned
18:34and abandoned farm animals.
18:36I want to show you around.
18:45Hello, Dr Harry.
18:46The pig lady.
18:47How are you, Debbie?
18:48Good to meet you.
18:49Good to meet you, too.
18:49So, introduce me.
18:51We've got Bubbles here.
18:52Bubbles is six years old now
18:54and Bubbles, as a tiny piglet,
18:57she was found wandering across a highway in orange
19:01and she wasn't even a kilo at that point.
19:04And we've had her ever since, so six years on.
19:10So, what brought you here?
19:11When I was in the city,
19:12I used to, you know, do some volunteering in animal rescue,
19:17loved nature, loved, obviously, animals
19:20and I was just secretly harbouring this ambition
19:23to open up a farmed animal sanctuary.
19:26Yeah, yeah?
19:27Jamie and my partner and I decided one day
19:29that we should just move and do it
19:31and here we are ten years later
19:33and we've got 200 animals.
19:36They've all been rescued from cruelty, neglect or abandonment.
19:48It's a place of transformation for them.
19:50They just, you know, they come here physically unwell
19:54or emotionally unwell
19:55and we, with patients, we treat them, care for them.
19:59And I suppose you know them all by name, am I right?
20:03Everyone here, they've all got a name
20:05and they're all considered someone, not something.
20:07Let's go have a look.
20:08Okay.
20:09Yeah, let's get in.
20:24Harry, meet Dawn.
20:26What's her history?
20:27Because I love Jersey.
20:29She's a beautiful Jersey cat.
20:30So, Dawn was, she's been with us three years now.
20:34Yes.
20:35And Dawn was rescued from a flooding river up in Taree.
20:39So, the Manning River.
20:40She wasn't that big now, was she?
20:41No, no, she was a baby calf.
20:42Right.
20:43She was found by an onlooker.
20:45He jumped in against strong currents and he rescued her.
20:52Does he ever come and see her?
20:53Yeah.
20:54He does?
20:54Yeah, he does come and see her.
20:56That's nice, isn't it?
21:05And they've really got a very strong connection.
21:21So, we've got three donkeys.
21:23Who's this one?
21:24This is Bob.
21:25Bob the donkey.
21:26Yeah.
21:26This is the one we've heard all about.
21:28Yeah, Bob.
21:28He's pretty with the colour all over him.
21:30Yeah.
21:30What's his story?
21:31He had a loving owner, but the owner had dementia.
21:35Oh, dear.
21:35And she had to go into a nursing home.
21:37She loved Bob.
21:38Right.
21:39And she also had a Clydesdale called Annie.
21:42Okay.
21:42And they've been together for 15 years in the same paddock.
21:46And we thought, well, we'll keep them together because, obviously, you know, they've bonded.
21:50Yeah.
21:50But as soon as we brought them to the sanctuary, they went their separate ways.
21:53Oh, the horses went with horses and the doggies went with doggies.
21:56So, Bob went with these two, Senorita and Lily.
21:59Bob's the most confident, but he does get henpecked by these two.
22:02So, his poor thing.
22:04That happens, Bobby.
22:04Never mind, mate.
22:14Who's this?
22:15Xavier?
22:16Yeah.
22:16X-A-V-I-E-R.
22:17Yeah.
22:17Right, okay.
22:18Yeah.
22:19He was found chained up on just an allotment and just neglected.
22:25He was just a little baby.
22:26I think someone bought him as a mini goat.
22:28That was you.
22:28And he grew too much and he was just left.
22:32So, we got him.
22:33He's been with us probably about six or seven years.
22:35He's a real gentle, gentle, kind boy.
22:39How does it work?
22:40How many volunteers do you get here on a daily basis?
22:42We usually get about four.
22:45Right.
22:45They give up their days, their Sundays, their weekends to come up here and help us.
22:51They also work remotely, so they help on our website.
22:54They help with the merchandise.
22:56We've just got a really wonderful, dedicated team of volunteers.
23:01And without them, as I say, we wouldn't have a sanctuary.
23:11So, who am I talking to?
23:12Talking to Sarah.
23:14Sarah, with an H or without an H?
23:16With an H.
23:17Sarah with an H.
23:18What brought Sarah with an H up here?
23:22I think that it is really important to do things that matter in life, things that matter
23:28to you, things that make a difference.
23:30And to me, this is something that is really important and it's something that I can do
23:36every week, a little bit of my time.
23:37I spend it here and I think that that makes an incredible difference.
23:41You've got a really big heart, haven't you?
23:43Yeah, I think that, you know, there's a lot that we can give to others in life and I think
23:49that's very rewarding.
23:50That's okay.
23:51Thanks very much for being so honest.
23:53You're welcome.
24:01We're in our 10th year now and we want to keep going.
24:05So, yeah, we need to look after these animals that call the sanctuary home and it's their
24:12lifelong home and we need to make sure that we can care for them both financially and with
24:16the space that we have.
24:17You've got one thing in bucket lives.
24:20You've got so much love and love conquers all.
24:25It does.
24:26It does, doesn't it?
24:27I do believe that, yeah.
24:28Yeah.
24:30Yeah.
24:32Yeah.
24:33Yeah.
24:36Coming up, they're the perfect bite-sized treat, but can you stop at one?
24:42Nope.
24:43I can't.
24:45And Graham visits a rose among thorns.
24:49The Barwishan Garden just outside Mansfield dares to be different.
25:00I'm one of those people that loves getting creative with everyday objects and if you're
25:04anything like me, you have lots of these chip packets in your house.
25:07My boys love them.
25:09The other day I was looking at this and I thought rather than throwing it in the bin,
25:12this cylindrical shape would be perfect as the base for a vase.
25:16Stick with me.
25:17I want it to look like this urn shape here.
25:20So what I'm going to do is add some of this cardboard that I've pre-cut into half teardrop
25:26shapes and I'm going to use hot glue to put those in place and I'm going to stick them
25:30at about one and a half centimetre intervals the whole way around.
25:49It doesn't look great now, but when I'm finished, I promise it will be mantelpiece worthy.
25:54I'm going to use some of this twine and then wrap it fairly tightly the whole way down.
26:03Every so often I'm just dabbing a tiny bit of the hot glue to hold that twine in place.
26:17I'm just winding the twine back up around this bottom part.
26:22I'm going to use some hot glue to secure it in place and then this gorgeous Hessian ribbon
26:29is going to sit on the top here.
26:36And that is it.
26:47The final piece to the puzzle, some flowers in the vase and I think it looks pretty gorgeous.
26:55Not bad for a humble chip container.
27:12As if the view of Victoria's high country isn't captivating enough,
27:17it's actually just a backdrop to what is truly a botanical work of art.
27:23The Barwishan Garden just outside Mansfield dares to be different,
27:28taking you on a breathtaking walk on the wild side.
27:40No surprise, it's the creation of a local artist and top garden designer, Ralph Bristow.
27:47Now, it was just on four years ago that he took on this blank three acre canvas
27:52and then painted it all in.
28:02G'day, Ralph.
28:04Art is hard at work.
28:05G'day, Graeme.
28:06How are you?
28:06I'm well, mate.
28:07I'm well.
28:07This is classic.
28:08What a ripper.
28:10Yeah, this is my safe place to make a mess.
28:13So, what story are you telling here?
28:15Called Eels and Heels.
28:17And it's a little bit of a double take on a time when I was quite ill,
28:22but also the beautiful process of working in the garden and healing
28:25and connecting with the things that nourish the soul.
28:29Oh.
28:30Can we go and have a look at the garden now?
28:32We certainly may.
28:32Oh, beautiful, mate.
28:33Yes, let's go.
28:34I'll follow you.
28:43What a great aspect, the broken river down there,
28:47the escarpment of the rocks, the old eucalypts down there.
28:50It's just fantastic.
28:52Yeah, look, it's a magnificent backdrop to the garden.
28:57There's the alpine country, which is out in the distance,
29:00and we're down on the river flats here.
29:02Yeah.
29:02And in this time of year, we're, you know,
29:05flooded with rusts and reds and oranges,
29:08chocolates and browns and purples.
29:10Yeah.
29:11And the transformation in the foliage colour
29:13and the actual flower heads
29:15is a really important aspect of how this is celebrated in autumn.
29:26How do you design a garden like this?
29:29With this particular garden,
29:30it is very much about, you know,
29:34horticultural knowledge,
29:35knowledge of plants and how they grow
29:37and how they work together.
29:40But rather than planning this garden,
29:42my approach was to work spontaneously.
29:45It's a constantly evolving,
29:48moving kind of piece of theatre.
29:50And, you know,
29:52everything's considered in terms of how these plants,
29:55you know, work
29:56and what they have to offer,
29:57the qualities they have.
30:05For instance,
30:06if we have a look at the eupatorium here.
30:08Yeah.
30:09This is this transitional stage
30:11where these beautiful heads turn into fluffy seed.
30:13Cut them down hard.
30:15No.
30:15No.
30:16No,
30:16they stay right until the very bitter end.
30:19Right.
30:19So everything does get cut back
30:23around sort of mid to late winter.
30:25Right.
30:26These plants have the qualities
30:27where there's these lovely skeletons.
30:30There's a lovely structure.
30:31There's a beautiful detail.
30:32And as you can see,
30:34these start to happily throw a bit of seed around as well.
30:37We get a bit of gentle self-sowing
30:38of some of these plants.
30:39Some of the other great architectural plants
30:42that we have in here
30:43are the Rudbeckia maximas,
30:44which we have these lovely central cones,
30:47which persist right through winter,
30:49but are beautiful yellow flowers in summer.
30:52A lot of people look at these colours
30:54and think,
30:54well, it's a...
30:55It's dead.
30:56It's a dying plant.
30:57Yeah.
30:57It's a dead plant.
30:58But it's actually,
30:59I think,
31:00a lot of beauty in decay.
31:02Yes.
31:02So if you cut them
31:03the minute they're turning brown,
31:04it's like putting your grandparents
31:06into a retirement village too early,
31:08isn't it?
31:09I keep my heart open
31:13And I hold on
31:15As you can see, Graeme,
31:17I love my grasses.
31:19Well, you've got lots of them.
31:20They're everywhere.
31:21Well, they give rhythm to the garden.
31:24They fuse plantings together.
31:26So what's this one, Ralph?
31:27This is Calamagrosis sacudifoli,
31:30Carlforster.
31:31Oh, Carlforster.
31:32Well known.
31:32Yeah, well known.
31:34Great grass around the world.
31:36But this fellow here,
31:37it's got this gossamer-like...
31:39It's like fairy floss.
31:40It's a beautiful grass.
31:42Stays upright.
31:43Panicum of a garden blue steel.
31:46What about the lime green next?
31:48Then we've got
31:49Penny Sedum tall tales,
31:52which is a fantastic
31:53other ornamental grass.
31:54Tough as nails.
32:03But of course, Ralph,
32:04you've extended your plantings
32:06with some unusual plants,
32:08kept the shape,
32:09and there's some popular ones,
32:11but this one I've not seen before.
32:12Yeah, this is
32:14Dasilerion,
32:15the Mexican desert spoon,
32:16which has this wonderful
32:18little tufted ends
32:19on the foliage.
32:20Isn't it beautiful?
32:22You've got this
32:22lovely miniature
32:23chrysanthemum.
32:24Now, this is quite different
32:25because you're extending
32:26the season,
32:27in this case,
32:28of flowers,
32:29and they're bringing
32:30in the bees.
32:31Look at the bees there.
32:32They're loving it.
32:32And you've brought
32:33the yellow across
32:34into the variegated
32:36yucca,
32:36which is fantastic.
32:37Have you got
32:38just one tip?
32:39I know it's hard
32:39to condense
32:40what we've just seen.
32:42For someone who's,
32:43you know,
32:43has got formal garden,
32:45lawns everywhere,
32:46what's one tip
32:47you'd give them
32:47to get into
32:48this naturalistic style?
32:49Look,
32:50it's an approach
32:52that can be applied
32:53to all different
32:54types of spaces
32:55and environments.
32:57So,
32:57knowing what'll grow where,
32:59that's probably
33:00a good starting point.
33:01A good nursery
33:02will be able
33:03to inform you.
33:04And of course,
33:05mistakes are really,
33:06you know,
33:06they're part of
33:07a learning process.
33:08Without them,
33:09we don't learn.
33:10Yeah.
33:10Yeah, absolutely.
33:11That's right.
33:14That's right.
33:17And if you'd like
33:18to follow
33:19all the information
33:20and what's happening
33:21every month
33:22and all the seasons,
33:23you can have a look
33:24at Ralph's
33:25Instagram post.
33:27It's just filled
33:28with beautiful photographs.
33:30And of course,
33:30the garden is open
33:31at certain times
33:32of the year
33:33and all the information
33:34will be on there
33:34as well as
33:35Open Garden Victoria.
33:36Thank you, mate.
33:37It's my pleasure.
33:38Thank you for having me
33:39on your show.
33:40It is wonderful.
33:41Cheers.
33:49If you like banana bread,
33:51you're going to love
33:52this even better.
33:55If you love DIY
33:56as much as I do,
33:57check us out
33:58on 7 Plus
33:59where you can find
34:00all your favourite stories
34:01plus tons of DIY
34:03related videos,
34:04exclusive content
34:05and more.
34:13There's big screen TVs
34:14and then there's
34:16this.
34:17This right here
34:18is the brand new
34:19115 inch
34:21micro RGB TV
34:23by Samsung.
34:25And it really
34:27is massive.
34:29For reference,
34:29I stand at about
34:305 foot 7
34:31and it's huge.
34:34But a massive display
34:35like this
34:36means absolutely
34:37nothing
34:38if the picture quality
34:40isn't top notch.
34:41And that's
34:43where those
34:44micro RGBs
34:45come into play.
34:47Essentially,
34:48what it gives
34:48this TV
34:49is one of
34:50the truest
34:51representations of colour
34:52out of
34:53any TV
34:54on the market
34:56today.
34:57And the other thing
34:58that really did
34:59impress me
35:00is the glare-free
35:02coating
35:03on this screen.
35:04We've got a
35:05big window
35:06just behind us,
35:07a light here
35:08out of shot
35:08and every light
35:09in the room
35:10turned on
35:11and there really
35:12is no
35:13obtrusive glare
35:14on the screen.
35:16Now,
35:17this particular TV
35:18is not cheap.
35:19The 115 inch
35:21model that you
35:21see here
35:22sells for
35:2342 grand.
35:26But Samsung
35:26say that they're
35:27going to be
35:28packing a lot
35:29of the same tech
35:30that's in this one
35:31into a 65 inch,
35:3375 and an 85 inch
35:35model.
35:35And just in case
35:36115 isn't
35:38big enough
35:38for you,
35:39they're also
35:40working on a
35:41130 inch
35:43model.
35:44So there's that.
35:45But I think the
35:45thing that excites
35:46me the most
35:47about seeing
35:48advancements
35:49at this super
35:50high-end
35:51ultra-premium
35:53segment of the
35:54market
35:54is that
35:55all of that
35:56tech
35:57ends up
35:58filtering down
35:59to the average
36:00consumer.
36:01Meaning that
36:02the picture quality
36:03in lounge rooms
36:04all over the
36:05world
36:05is only going
36:06to get better
36:07and better
36:08and better.
36:10If you love
36:12banana bread,
36:13you are surely
36:14going to love
36:14this.
36:15It's a classic
36:16Malaysian treat,
36:17banana donuts.
36:24Here I've got
36:25400 grams
36:26of peeled bananas.
36:27Make sure
36:28they are
36:28quite ripe.
36:30Mash it.
36:31this is one
36:33of the easiest
36:33dish you can
36:34make really.
36:35It's got very
36:36few ingredients
36:37and it comes
36:38together quite
36:39quickly.
36:40In Malaysia,
36:41this treat is
36:42usually eaten
36:43during tea time.
36:44In Malaysia,
36:45we have five
36:46meals a day,
36:47which is
36:47breakfast,
36:48lunch,
36:49tea,
36:50dinner,
36:51and supper.
36:52This,
36:53tea time.
36:54You want to
36:55have this
36:56mash
36:56quite finely.
36:59Next,
37:00I've got
37:0175 grams
37:02here of
37:02plain
37:03all-purpose
37:04flour,
37:04which I'm
37:05going to
37:05sift.
37:09And then
37:10the same
37:12amount of
37:13rice flour.
37:14And what
37:15the rice flour
37:16does here
37:17is that
37:18it makes
37:19this beautiful
37:21donut balls
37:22less doughy.
37:26I'm going
37:27to combine
37:27all of that
37:28together now.
37:36Yep,
37:38that looks
37:38just about
37:39right.
37:39Next,
37:40two teaspoons
37:41of baking
37:42powder.
37:43One,
37:45two.
37:47Give it
37:48a quick
37:48mix again.
37:50And then
37:52salt.
37:52And that's
37:53just to
37:54give that
37:55salty and
37:56the sweet.
38:03And yes,
38:04I do
38:04know that
38:05the flour
38:06is raw,
38:08but I am
38:09going to
38:09give it a
38:09taste again
38:10because I
38:11want to
38:11see if I
38:11need to
38:12add any
38:12sugar to
38:13this.
38:19Just a
38:20teeny
38:20winny
38:20bit,
38:21probably
38:22two
38:22teaspoons.
38:23If not
38:24less of
38:25sugar because
38:26it's quite
38:27sweet from
38:27the banana.
38:28The
38:29consistency
38:29looks just
38:31right.
38:32Time to
38:32deep fry
38:33the better.
38:43You've got
38:44to work
38:45quite fast
38:46here.
38:47so as
38:49you can
38:49see,
38:50I'm just
38:51going in.
38:53Doesn't
38:53have to
38:54be perfect
38:54measurements.
38:55It can
38:56be quite
38:56rustic.
38:58Also,
38:59the other
38:59thing is
39:00if you're
39:00not using
39:00too much
39:01oil,
39:02try not
39:03to
39:03overcrowd
39:03it.
39:04fry.
39:09Now,
39:10quickly as
39:12they are
39:13frying,
39:14just agitate
39:15it a little
39:16bit because
39:16they tend
39:17to stick
39:17to each
39:18other.
39:19So,
39:20slowly
39:20agitate
39:22that so
39:22they come
39:23apart from
39:24each other
39:25and start
39:26to roll
39:27them over
39:28once they're
39:29brown on
39:30one side
39:30or a
39:31little bit
39:31golden on
39:32one side.
39:37They
39:38really take
39:39about two
39:40or three
39:40minutes to
39:41cook.
39:41Keep an
39:42eye on
39:42them.
39:44These
39:45little bits
39:47that come
39:47off,
39:48my favourite
39:49part.
39:51They're
39:51crunchy and
39:52they're
39:52little nice
39:53nuggety bits.
39:55We used
39:56to fight as
39:57kids for
39:57them.
39:59In
39:59Malaysia,
40:00when this
40:02treat has
40:03been made,
40:04my mum
40:04would have
40:05a boiling
40:06pot of
40:08Sri Lankan
40:09tea ready
40:10to have
40:10with this
40:11treat.
40:12And the
40:13other funny
40:14thing is,
40:14as well,
40:15is that I
40:16use spoons
40:17to scoop
40:18the batter
40:19into my
40:19oil,
40:20but they
40:21use,
40:21the aunties
40:22use their
40:23fingers.
40:24They take a
40:25scoop with
40:25their finger
40:26and then
40:27they slide
40:28it off
40:29and that's
40:30how they
40:30know whether
40:31the batter
40:31is the
40:32right
40:32consistency.
40:34I don't
40:35want to
40:35burn my
40:36fingers.
40:49Last
40:49two.
40:50Now,
40:51this is how
40:51we usually
40:52would serve
40:52it in
40:53Malaysia,
40:53but I've
40:53put my
40:54own twist.
40:56some
40:57cinnamon
40:57sugar.
41:00As is,
41:02it's not
41:02as sweet,
41:03but once
41:04we put
41:04that there,
41:11try and
41:12get it
41:12into the
41:13sugar
41:14when it's
41:15a little
41:15bit warm,
41:16not too
41:17hot,
41:17so it
41:18actually
41:18sticks to
41:19the donut.
41:21it smells
41:22divine,
41:23it looks
41:24great.
41:25The only
41:26test now
41:27is if I
41:29can stop
41:29eating at
41:30just one.
41:34Nope.
41:36I can't.
41:54Well,
41:54we have had
41:55such a
41:55great day
41:55checking out
41:56Rick Stein's
41:57new restaurant
41:57at Coogee
41:58Beach.
41:58It is,
41:59as you
41:59would imagine,
42:00a feast
42:01if you
42:01love
42:01seafood.
42:02And Chef
42:03Colin,
42:04look what you
42:04have whipped
42:05up for us.
42:05It's actually
42:06like a little
42:06piece of art
42:07on a plate.
42:07I do think
42:08that's what
42:08simplicity is
42:09all about.
42:09You can
42:10see the
42:10way the
42:11travalla
42:12has just
42:12held its
42:13shape.
42:14Yeah,
42:14that's good.
42:15And skin
42:15off?
42:16Yes,
42:16or skin
42:17on,
42:17whichever
42:17you like.
42:17Okay,
42:18so your
42:18preference.
42:18Am I
42:18allowed to
42:19have a
42:19little
42:19dig in?
42:19You
42:19certainly
42:20can,
42:20yeah,
42:21yeah.
42:26Oh,
42:26that's
42:26outstanding.
42:27Oh,
42:27good stuff,
42:28good stuff.
42:29You are
42:29such a
42:30legend of
42:30this
42:30industry,
42:31so it's
42:31been so
42:32nice to
42:32actually see,
42:33I guess,
42:34behind the
42:34scenes a
42:34little bit.
42:35I mean,
42:35it's not
42:35all that
42:36incredible
42:36knowledge that
42:37you have,
42:37but you
42:37also have
42:38such a
42:38great team
42:39of people
42:39around you.
42:40Well,
42:40working with
42:40people like
42:41Colin,
42:41it's just
42:41a joy,
42:42to be
42:42honest.
42:43Well,
42:43I've
42:43got no
42:44doubt that
42:44this
42:44latest
42:45venture is
42:45going to
42:45be yet
42:46another
42:46incredibly
42:47successful
42:47chapter in
42:48your life.
42:48Thank you
42:48for having
42:49us today.
42:49It's been
42:50great,
42:50Jo,
42:50lovely.
42:51Brilliant.
42:52We'll see
42:52you next
42:52week with
42:52more Better
42:53Homes and
42:53Gardens.
42:54Bye-bye.
43:01Next
43:02time,
43:03Joanna's
43:03meeting up
43:03with pop
43:04icon,
43:04Rikki Lee,
43:05and things
43:06are getting
43:06spicy.
43:08If you
43:08ever want
43:08to know
43:09what really
43:09goes on
43:09behind the
43:10scenes of
43:10Australian
43:11Idol,
43:11ramen.
43:12She's
43:12your girl.
43:14It's a
43:15little
43:15bit
43:15retro,
43:16but
43:16as
43:16tasty
43:17as
43:17ever.
43:18It's
43:18back,
43:19baby.
43:20Chicken
43:20Kiev is
43:20back.
43:23Meet
43:23the
43:23artist
43:24making
43:24molten
43:25magic.
43:26Mark
43:26here is
43:27a true
43:28master
43:28with
43:29glass.
43:32Plus,
43:33these
43:33spring rolls
43:34should come
43:35with a
43:35warning.
43:36One
43:36bite and
43:37you'll
43:37be
43:37addicted.
43:40Visit
43:41the
43:41flower
43:42farm
43:42turning
43:42petals
43:43into
43:43potions.
43:44The
43:45healing
43:45power
43:45of
43:46nature
43:46can
43:46be
43:46seen
43:47everywhere
43:47here.
43:50And
43:50Frankie
43:51loves
43:51life
43:52at
43:52the
43:52salon,
43:52but
43:53he's
43:53really
43:53getting
43:54in
43:54people's
43:54hair.
43:55I'm
43:56about
43:56to
43:56meet
43:56a
43:57little
43:57French
43:58bulldog
43:58who
43:58would
43:59like
43:59to
43:59tear
43:59this
44:00to
44:00pieces.
44:01That's
44:01next
44:01time
44:02on
44:02Better
44:02Homes
44:03and
44:03Gardens.
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