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Better Homes and Gardens (1996) Season 32 Episode 19
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TVTranscript
00:00Music
00:07Anzac Day is one of those days that reminds us all about what is great about Australia.
00:11Service, sacrifice and mateship.
00:14So tonight on Better Homes and Gardens I'm dropping in on a group that has been connecting and supporting women
00:19across 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 on the
00:27menu.
00:30Tonight, Dr Harry's meeting the four-legged veteran who went from the pound to the front line.
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 Graeme'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 it.
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.
01:37G'day, mate.
01:38Mate, what 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.
02:01A 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.
02:14Manic is a retired Australian combat assault dog who served with the Australian Defence Force before retiring in 2021.
02:23Jason.
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?
02:36Oh, the dog looks amazing.
02:38He looks like he's a seven-year-old dog.
02:40He jumps around.
02:42He's that active.
02:43But, mate, I want to go back to the beginning.
02:45Now, this dog is known as the $8 dog.
02:49Yes.
02:50Yes, 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 ship number over.
03:05So, that's where the $8 dog comes from.
03:08The $8 dog, mate.
03:09Incredible.
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, like, 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.
04:03That's his favourite thing.
04:04He's straight in.
04:05He knows what a packet of chips sounds like.
04:07In 2025, Manik 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 Manik'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.
04:47And 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 Day
05:03and told her about how everything comes out of our pocket.
05:07And straight away, she was like, no, that's not good enough.
05:09The club will jump in here.
05:11And from then on, they've just helped out where they can with Manik.
05:16The 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, Manik has become a mate to the whole community and an
05:35ambassador for all ex-military dogs.
05:39So, what is your association with Manik?
05:43Well, we first met Manik 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.
06:01And then the family that takes them in then becomes responsible for the dog's ongoing care
06:09and well-being.
06:10Once we learnt about Manik's situation and the military working dogs, our club started
06:14fundraising for military working dogs.
06:17And the Australian Animal War Memorial Organisation, AWAMO.
06:23And we, since 2022, have been fundraising every day, every Anzac Day during tour.
06:31And 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 Manik 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 Manik come to the club?
07:21Manik is with us every commemorative event.
07:24He is with us from dawn on Anzac Day and he stays right until the end of 2-Up.
07:30He's with us War 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 puppies.
07:54They're quite specific, aren't they?
07:56And for those people who don't know what's the significance of purple poppies, well,
08:00we wear a red poppy on Anzac Day.
08:03But for our animals that fought at war, this is our way of remembering them and honouring
08:08them.
08:09A purple poppy.
08:10How many purple poppies has Manik 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 Manik, 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.
08:33That unwritten bond.
08:35That 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.
08:45Hey now, hey now, don't treat 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
09:02alive.
09:17I'm cooking a classic Thai dish, chicken lap.
09:20What you need to do is toast some jasmine rice.
09:25It 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.
09:41To flavour this rice, I'm going to use cafe lime leaves.
09:45If 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.
10:11Nice brown and toasty.
10:14If you have a mortar and pestle, just use it.
10:18Otherwise, a spice grinder is just as good.
10:22Two tablespoons of rice.
10:31I find this very therapeutic.
10:41You want to get your toasted rice to a consistency of sand, a little bit of, like, rough sand.
10:49Set that aside onto the chicken.
10:54The 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 mils 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.
12:16Before we add the herbs in it, we want to season this.
12:23A few tablespoons of fish sauce.
12:27It's 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.
12:47Now, 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.
13:52Sweet to me.
13:54It's so sweet.
13:58Sweet, sweet, sweet, sweet to me.
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.
14:17So much better.
14:20I think most of us have heard about the Country Women's Association or the CWA.
14:25But that knowledge might be limited to thinking of cake stores or a Devonshire tea being served up at an
14:31agricultural show.
14:32So I have come to Eastwood in Sydney's north to visit a branch who are actually celebrating their 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.
15:03And it was formed by a group of country women recognising that they really needed to do something about the
15:08lack of services and resources that were available to women in the country.
15:12So from there, we've grown over the last 100 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 my kids were grown.
15:34So 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?
15:50I 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?
16:23Fascinated to hear about how you ended up as part of a 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.
16:45Yeah.
16:46And then really got involved in the advocacy side of things.
16:49But 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.
17:03Congratulations 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 where they could bring their
17:31babies, change the babies' nappies, have a cup of tea, and then just catch up with each other on a
17:37social basis.
17:38Yeah, okay.
17:38What about now?
17:39What does it look like now?
17:40How do you serve the community?
17:41So, we have all those facilities here, both for the mothers and babies, but anybody else coming into the local
17:49community.
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, but we are going to be cooking Anzac biscuits in honour of
18:00Anzac 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, whatever needs that they could send to the
18:17troops overseas.
18:18They didn't always use the rolled oats, not the same recipe we're using today, but something that would be baked,
18:25crisp, boxed, and would arrive in good condition for the soldiers at the front.
18:30And I'm sure we're greatly appreciated.
18:33They were very much so.
18:34Beautiful.
18:35A little taste of home.
18:36Well, we are lucky.
18:36We are going to use some rolled oats today.
18:38We're going to use one cup of rolled oats.
18:40Yes.
18:41And then we're putting the coconut in.
18:43Great.
18:44One cup of plain flour.
18:47And 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.
18:59So, if you get a really good mix, it makes all the difference.
19:08Okay, dry stuff done.
19:10Let's go do the wet stuff.
19:12So, this is 125 grams of butter.
19:15Once that is melted, we're going to add the tablespoon of golden syrup.
19:23We're adding two tablespoons of boiling water, to which has been added half a teaspoon of bicarbonate of soda.
19:32And you can see it begins to bubble.
19:35Yeah, the bicarbonate.
19:36So, the reaction with the bicarbonate.
19:38Oh, I love it.
19:39And 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.
20:04Or if you want crisper biscuits, you're about 25.
20:07Well, you're just going to have to wait and see how we cook these ones, because that's coming up a
20:11little bit later.
20:15Coming 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, which is dedicated to the lives of the Anzacs past and, of
20:47course, present.
20:47It really serves to commemorate the lives of the fallen in various exhibitions and galleries inside the main building.
20:56But impressively, they also use the gardens and the grounds around the outside for commemorations.
21:04This is the sculpture garden.
21:06It was opened about 25 years ago.
21:08And 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 Chiligo 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, whether mental or physical
21:39wounds, 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, it's so dramatic and it's representing the scars experienced by people, often unseen to everyone
21:55else.
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.
22:09It 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 that was sent by a soldier at
22:32Gallipoli back to his mother here in Australia.
22:35Now the seed was grown and ultimately the Duke of Gloucester in 1934 planted it here as the future site
22:43of 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, germinated seed,
22:55and the strongest one has actually been planted as a replacement so that the spirit of Gallipoli in this tree
23:02lives on forever.
23:09This is the Flanders Memorial Garden.
23:12I 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.
23:45Home and green, but alive and free, and away.
23:55Ben, this is obviously an incredibly important place for you.
24:00Yeah.
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,
24:19but where dad was, or 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,
24:37but 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.
24:56Yeah.
24:57And now to be able to work with those organisations that help me
25:00so that I can support them to help improve the mental health
25:04and wellbeing of more Australians, particularly our veterans.
25:06And it's a friendly environment, isn't it?
25:09All the trees and the atmosphere.
25:11It's a beautiful place to come and visit,
25:13and it allows people to come and grieve,
25:17others to come and find peace,
25:19and maybe a place to find a bit of hope.
25:28Every day here at the Australian War Memorial,
25:30they hold the last post ceremony,
25:32and 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
26:00that most people have in their home.
26:01It's a screen door that's sticking.
26:03Now, the good news is it's easy to fix.
26:05If we have a close look here,
26:07the 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,
26:29I can now remove this architrave 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,
26:55but the tip is you don't want to be nailing it
26:57into the edge of a weatherboard.
26:59That's why this one failed.
27:00You want to either fix this bit of timber back to your stud,
27:04or in our case,
27:05we're going to be using our existing door jamb
27:07and screw into it.
27:30One thing you do want to remember,
27:31when you're screwing this bead off,
27:33make sure that you place the screws just above each hinge,
27:36because that's where all the weight is.
27:49With our timber firmly screwed back to the jamb,
27:52that is definitely not going anywhere.
27:54So now I can reinstall this architrave.
27:57Now, I'm using a fixing gun.
27:58If you don't have a fixing gun,
28:00you can simply pre-drill some holes
28:01and use some 50mm bullet head galvanised 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
28:21and then see how it's sitting
28:23and make my adjustments if needed.
28:26I know exactly where I was when I first saw you
28:32the way I see you now
28:34through these eyes waiting to re-try.
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,
28:49we've got a handle on the situation.
28:52And as we've closed the door on that problem,
28:54let's see what else is blocking the way.
28:58Oh, jeepers.
29:00That shouldn't be this hard.
29:03How annoying is it
29:04when 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,
29:09is it's easy to fix.
29:11It's just a matter of replacing the old rollers
29:13with some new ones.
29:14Now, the first thing I need to do
29:16is get this door out.
29:17So, how do I do that?
29:19Well, basically,
29:20I get the top track back in
29:21and I know that the rollers are down the bottom.
29:23So that means
29:24I need to lift up
29:25and pull out at the bottom.
29:27Look at that.
29:28Nice and easy.
29:29And now,
29:29I can lean the door over
29:31and take out the old rollers.
29:39Let's have a closer look at them.
29:41Yep,
29:41there is no life left in these rollers.
29:43They are absolutely ruined.
29:45So, the first thing we need to do
29:47is unscrew them
29:48and take them out.
29:58Oh, I don't know what's worse,
29:59the first roller
30:00or the second roller.
30:01Now, a good tip here
30:02is if you're unsure
30:03of what rollers to get,
30:04just take them down
30:05to the hardware store with you
30:06and make sure
30:07that the thickness is the same
30:08and it'll fit this kind of door.
30:10Now, I do have the new rollers here.
30:12So, basically,
30:13it's a matter of just
30:13taking this screw out
30:15and then simply
30:16slipping the assembly
30:17inside the frame
30:18and screwing it back in place.
30:25So, I've adjusted
30:26both rollers up fully.
30:28Now, I'm ready
30:28to sit it back
30:29on the track
30:30and do the fine adjustments
30:32and do the fine adjustments
30:32it needs.
30:39Oh, that's so much better.
30:41Now, with the door on the track,
30:43what I'm looking for
30:44is I slide it to the side reveal
30:46and I'm looking at this gap here.
30:48So, it's touching down the bottom
30:50and as I come up,
30:51the gap gets bigger.
30:53It's almost 10mm up there.
30:54So, that's telling me
30:55that at the moment
30:55the door's going this way
30:57and it needs to come down.
30:58So, that means I need to
31:00unwind this roller
31:01to close that gap.
31:07Oh, absolutely perfect.
31:09And don't be too scared.
31:10You can adjust both rollers
31:11if you need to go up and down.
31:13It's simply just using the screws
31:14that are on the side of the door.
31:16But I'll tell you what,
31:16that was that easy.
31:17That is a job
31:18you're going to be asking yourself,
31:19why didn't I do that sooner?
31:27The latest trends in furniture
31:29can be pricey
31:30but not when you do it yourself.
31:34If you like to garden
31:35as much as I do,
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33:02technology can very quickly
33:04become a distraction
33:05filling every waking
33:08moment with
33:09well
33:10just more
33:11noise
33:12but there is
33:13one piece of tech
33:14that is designed
33:15from the ground up
33:16to reduce
33:18distractions
33:19to block out
33:21all of the noise
33:22these right here.
33:31these are e-readers
33:33this one here
33:33is a Kobo
33:34and this is
33:35a Kindle
33:37and in a lot of ways
33:38they're very similar
33:39they both use
33:40these e-ink
33:41displays
33:42they're both
33:43very minimal
33:44in their design
33:45and come in
33:46different sizes
33:47and colours
33:48but the key
33:49difference
33:50is the way
33:51that you
33:52access your books
33:53for the Kobo
33:55there's a virtual library
33:56where you can
33:57borrow your books from
33:59whereas with the
34:00Kindle
34:01it's linked with Amazon
34:02where you can
34:03purchase your books
34:04so
34:05less of a library
34:06more of a bookstore
34:07and look
34:08the thing that I like
34:10the most
34:10about e-readers
34:12isn't so much
34:13what they do
34:14it's
34:15more what they
34:16don't
34:17do
34:18there's no
34:19app store
34:19for these
34:20there's no
34:21social media
34:22no distractions
34:23it's just
34:24you
34:24a
34:25cup of tea
34:27and a good story
34:34curved
34:35panelled furniture
34:36like this
34:36gives such
34:37a classic feel
34:37to your home
34:38and if you are
34:39loving this look
34:39as much as I am
34:40at the moment
34:41you will know
34:41it is very expensive
34:42in the shops
34:43but guess what
34:44I did not spend
34:45thousands of dollars
34:46on this sideboard
34:47it's actually
34:48hacked kitchen cabinets
34:49I'm going to take you
34:50through all the steps
34:51to make it
34:51and save you some money
34:52at the same time
35:00I've just put together
35:01a couple of standard
35:02flat pack kitchen
35:03wall cabinets
35:04but if you had a piece
35:05of furniture
35:05that's the right shape
35:06you could also
35:07use that
35:08and of course
35:08I need to make those
35:09end curved pieces
35:11as well as the top
35:12for that
35:13I've got some MDF
35:14and it's as simple
35:15as using
35:16something like this
35:17placemat
35:17to create the curve
35:18I'm just putting it
35:19in the corner
35:20of this piece
35:20which is going to be
35:21the top of the unit
35:23I'm using a pencil
35:24to mark it out
35:25and then
35:26a jigsaw
35:27to cut it
35:47I've just sanded
35:48all the edges
35:49and that's to get
35:49that really lovely
35:50rounded finish
35:51and rather than using
35:52a router
35:52just for this one project
35:53I fashioned this
35:54quite cool little sander
35:55it's just sandpaper
35:56with some guffer tape
35:57on the back
35:58some dowel in the ends
35:59you could use pencils
36:00if you wanted to
36:00and that just helps
36:01you get that really
36:02lovely finish there
36:04now it's just a matter
36:05of assembling the signs
36:06and the important thing
36:07here is to make sure
36:08that it's the same height
36:09as your piece of furniture
36:10for me
36:11that's the cabinets
36:35now with that done
36:36I can get on to putting
36:37a one step undercoat
36:38on here just to seal it
36:39before I apply the top coat
36:56once this undercoat is dry
36:57I can give it a top coat
36:58and I've decided to use
36:59a lovely neutral white
37:12I'm cladding the unit
37:13in this bamboo matting
37:14and what I need to do
37:15is make sure
37:16that it is the perfect fit
37:17so I'm measuring it
37:18against this door here
37:20and I will need to trim it down
37:22just a bit at this end
37:23so I'm going to mark out
37:24where I need to trim it
37:26and then I'm just going to
37:27use the pull saw
37:28to cut it down to size
37:45okay so once your bamboo
37:46is cut to size
37:48for all of the pieces
37:49you can then style it
37:50to suit your decor
37:50I'm going to paint
37:52these ones white
37:53and I'm going to give them
37:53a whitewash finish
37:54so I'm using the same white paint
37:55and then I'm just going to
37:56wipe it off lightly
38:22now that these are dry
38:23I can start attaching them
38:24to the unit
38:25and I'm starting
38:26with this door first
38:27and I'm just going to
38:28use this quick dry
38:29construction adhesive
38:31to attach them on
38:44finally I can make
38:46the most of these curves
39:07and now for the finishing touches
39:09I'm adding these gorgeous
39:11marble look handles
39:12then I'm going to screw it
39:13all together and add some legs
39:14and I'm done
39:15let it rain
39:18on my failing light
39:20I can't take it
39:25give me a fire
39:27watch me keep my cool tonight
39:45how cute is this
39:46it's got that classic curved look
39:48that is so popular right now
39:50but will stand the test of time
39:52and you would never guess
39:53that it's made
39:54from bamboo mats
39:55and some kitchen cabinets
39:56amazing
39:59well Marjorie this is perfection
40:01on a plate
40:01and I have to say
40:02I really enjoyed
40:03watching the master
40:04at work in the kitchen
40:05and also actually
40:06just getting to hear
40:07how the CWA
40:08is still relevant
40:09after 104 years
40:10so thank you for sharing that
40:12and congratulations again
40:13on this branch's
40:14100th anniversary
40:15well thank you
40:17we're very proud
40:18that we are
40:19have reached this milestone
40:20well you should be proud of it
40:22and I can't think of a better way
40:23to celebrate
40:23than with Marjorie's
40:24own Anzac biscuits
40:25beautiful date scones
40:27jam and cream
40:28this recipe really is
40:30a very straightforward recipe to do
40:32it certainly is
40:33so I think everybody
40:34should try it
40:35well you've heard it
40:36from the legend herself
40:37which means I also have to try it
40:39so we better say goodbye first
40:40we'll see you next time
40:41with more Better Homes and Gardens
40:42bye bye
40:43goodbye
40:44alright let's test these
40:46cheers
40:46yeah cheers
40:53next time
40:53Joanna's stepping back in time
40:55to discover a corner of the housing market
40:58with a real future
40:59this gem is at the heart
41:01of one of the fastest growing
41:02property hotspots in the country
41:04and it's not just all about the charm
41:09the forecast is in
41:11and we're predicting delicious times ahead
41:13when you eat this
41:15you're going to wish it was cold
41:16all the time
41:20this DIY project
41:22will really get tongues wagging
41:24if you haven't seen it on the drums
41:25well I might just have
41:27a 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
41:37having an outdoor shower
41:38is a great addition for the garden
41:42and Dr Harry's cracked some top cases in the past
41:45but this one is a real mystery
41:48well I wonder what it is
41:50about this corner of the backyard
41:53that has two dogs
41:54totally mesmerised
41:56that's next time
41:57on Better Homes and Gardens
41:59next time on Better Homes
41:59and Gardens
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