- 1 day ago
Better Homes and Gardens - Season 32 - Episode 13
Category
📺
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.
11:58So it fits.
12:00Oh, I like a glove.
12:02Beautiful.
12:03So 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.
13:14I'll be a gentleman.
13:14So now I've got these angle cuts.
13:15You want to make sure you take your measurement from the front of the nosing, measure up a metre.
13:19I did the same on this tread here and then simply just intersected those two points and that creates this
13:25angle.
13:26To hold it in place I'll be using some 75 mil going ice screws.
13:41Nice.
13:42How good does this look?
13:43Now, we could actually leave it like this but 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 and because we know this post is nice and plumb,
14:00I can simply go up against it and 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 and cut everything to size
14:17and I'll use this same angle on the top of my balusters too.
14:32Then everything cut, we are now ready to put our top and bottom rails in.
14:36The way I'm going to set these is how our balusters end up flush with the front of the post
14:41and I'm
14:41using some 100 mil screws to hold it in place.
15:09Now we're ready to put up our balusters so the spacing for this opening here works out at 100 mil.
15:15I've just cut myself a block.
15:17Now we know that this post is nice and plumb so that means if I put my block up against
15:22that,
15:23sit the first baluster in, I'm going to use a pin gun to hold it in place,
15:26move 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, I definitely think we've addressed the safety issue here.
15:57This handrail is super solid but not only that, it really lifts this outdoor area because it's
16:03like 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, make sure you drop us an email and we'll
16:13send you the project sheet.
16:15But basically all you need to do is break it down into four parts.
16:18You know, you want to get your posts in, you've got your top and bottom rail, your handrail and your
16:23balusters.
16:23And remember, it's always taking it one step at a time.
16:39It's an ever evolving garden with a new outfit for every season.
16:45Animals are special and love for animals, that's even more special.
17:08Now, it's not very often we get to come back and look at a job so soon after it's been
17:12planted.
17:12This one here was planted about four weeks ago and it is looking absolutely incredible.
17:17The growth is really great. You can see all the basil is lovely and dense.
17:20Now, the trick to getting dense basil is to just keep picking it and picking it and picking it.
17:25Not only do you get to take the herbs inside but you get a lovely dense plant like this.
17:29Tomatoes, they're looking fantastic.
17:31Winding their way through this arch getting all the sun they need
17:33and I'm just loving how all the herbs are softening the plant boxes.
17:42And speaking of planters, I absolutely love the way the patina is developing on the shapescape of
17:47planter boxes. They're almost like a living part of the garden themselves. Now, one thing I have
17:52noticed in this bed are the beans. Now, you'll see this one that has taken to the frame has put
17:57on
17:57much more growth than the smaller ones here and that's simply because it's got something to climb on.
18:02So, when you're growing climbing plants, it's important to train them to your frame or your
18:06trellis as quickly as possible because they'll take off and you'll get much better growth.
18:10And that is the thing I love about vegetable gardening. Everything happens so quickly.
18:23It really is a lovely spot, isn't it? Fantastic view.
18:26Debbie and Jamie moved here to the Lower Hunter Valley about 10 years ago. They established a farm
18:33here for orphaned and abandoned farm animals. I want to show you around.
18:45Hello, Dr Harry. Big lady. How are you, Debbie? Good to meet you.
18:49Good to meet you too. So introduce me.
18:50We've got Bubbles here. Bubbles is six years old now and Bubbles, as a tiny piglet, she was found
18:58wandering across a highway in orange and she wasn't even a kilo at that point. And we've had her ever
19:05since, so six years on. So what brought you here? When I was in the city, I used to, you
19:13know,
19:13do some volunteering in animal rescue, um, loved nature, loved obviously animals. And, um, I was
19:22just secretly harbouring this ambition to open up a farmed animal sanctuary. Jamie and my partner
19:28and I decided one day that we should just move and do it. And here we are 10 years later
19:33and, um,
19:34we've got 200 animals. They've all been rescued from, um, cruelty, neglect or abandonment.
19:48It's a place of transformation for them. They just, um, you know, they come here physically
19:53unwell or emotionally unwell. And we, with patients, we treat them, care for them.
19:59And I suppose you know them all by name. Am I right? Everyone here, they've all got a name
20:05and they're all considered someone, not something. Let's go have a look. Okay?
20:09Yeah. Let's get in.
20:24Harry, meet Dawn. What's her history? Because I love Jersey.
20:28She's a beautiful Jersey cat. Yeah. So Dawn, um, was, she's been with us three years now.
20:34Yes. And Dawn was rescued from a flooding river up in Taree. So the Manning River.
20:40She wasn't that big now, was she? No, no. She was a baby calf. Right.
20:43She was found by an onlooker. He, um, jumped in against strong currents and he rescued her.
20:52Does he ever come and see her? Yeah. He does? Yeah.
20:55He does come and see her. That's nice, isn't it?
21:05And they've really got a very strong connection.
21:21So we've got three donkeys. Who's this one? This is Bob. Bob the donkey. Yeah.
21:26This is the one we've heard all about. Yeah, Bob. He's pretty with the colour all over him. Yeah.
21:30What's his story? He had a loving owner, but the owner had dementia. Oh dear.
21:35And, um, she had to go into a nursing home. She loved Bob. Right.
21:39And, uh, she also had a Clydesdale called Annie. Okay. And, um, they were, they've been together
21:44for 15 years in the same paddock. And, um, we thought, well, we'll keep them together because,
21:48obviously, you know, they've bonded. Yeah. But as soon as we brought them to the sanctuary,
21:52they went their separate ways. Oh, the horses went with horses and the doggies went with doggies.
21:56So Bob went with these two, Senorita and Lily. Bob's the most confident,
22:00but he does get henpecked by these two. So he's a poor thing. That happens, Bobby. Never mind, mate.
22:14Who's this? Xavier? Yeah. X-A-V-I-E-R. Yeah. Right. Okay. Yeah. He was, um, found chained up,
22:22um, on a, just an allotment and just neglected. He was just a little baby. I think someone bought
22:27him as a mini goat. That was you. And he grew too, too much and he was just left.
22:32Um, so we got him. He's been with us probably about six or seven years. He's a very gentle,
22:37gentle, kind boy. How does it work? How many volunteers do you get here on a daily basis?
22:42We usually get about four. Right. They give up, um, their days,
22:48their Sundays, their weekends to come up here and help us. Um, they also work remotely,
22:52so they help on our website. They help with the merchandise. Um, we've just got a really wonderful,
22:59dedicated team of volunteers. And without them, as I say, we, we wouldn't have a sanctuary.
23:11So who am I talking to? Talking to Sarah. Sarah, with an H or without an H? With an H.
23:17Sarah,
23:17with an H. What brought Sarah with an H up here? Uh, I think that it is really important to
23:26do things that matter in life, things that matter to you, things that make a difference. And to me,
23:31this is something that is really important and it's something that I can do, uh, every week,
23:37a little bit of my time. I spend it here and I think that that makes an incredible difference.
23:41You've got a really big heart, haven't you? Yeah. I think that, you know, there's a lot that we can
23:47give to others in life and I think that's very rewarding. That's okay.
23:51Thanks very much for being so honest. Oh, you're welcome.
24:01We're in our 10th year now, uh, and we want to keep going. So yeah, we need to look after
24:07these animals that call the sanctuary home and it's their lifelong home. And we need to make sure
24:14that we can care for them both financially and with the space that we have. You've got one thing
24:18in bucket lives. You've got so much love and love conquers all. It does. It does, doesn't it? I do
24:27believe that, yeah.
24:37Coming up, they're the perfect bite-sized treat. But can you stop at one? Nope. I can't.
24:45And Graham visits a rose among thorns. The 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. My boys love them. The
25:09other day I was looking at this and I thought, rather than throwing it in the bin, this cylindrical
25:13shape would be perfect as the base for a vase. Stick with me. I want it to look like this
25:19urn shape
25:19here. So 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 at
25:30about one
25:31and a half centimetre intervals the whole way round.
25:49It doesn't look great now, but when I'm finished, I promise it will be mantelpiece worthy. I'm going
25:56to 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. I'm going to use some hot glue
26:24to secure it in place. And then this gorgeous Hessian ribbon is 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.
27:13As if the view of Victoria's high country isn't captivating enough, it's actually just a backdrop
27:20to what is truly a botanical work of art. The Powysian Garden just outside Mansfield
27:26dares to be different, taking 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 and then painted
27:53it all in.
28:02G'day Ralph. Art is hard at work.
28:05G'day Graeme, how are you?
28:06I'm well mate, I'm well. This is classic, what a ripper.
28:10Yeah, this is my safe place to make a mess.
28:13So what story are you telling here?
28:15It's called Eels and Heels. And it's a little bit of a double take on a time when I was
28:21quite ill,
28:22but also the beautiful process of working in the garden and healing and connecting
28:27with the things that nourish the soul.
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, the escarpment of the rocks, the old
28:50eucalypts down, it'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, and we're down on the river flats here.
29:02Yeah.
29:02And in this time of year, we're flooded with rusts and reds and oranges, chocolates and browns and
29:09purples. And the transformation in the foliage colour and the actual flower heads is a really
29:16important aspect of how this is celebrated in autumn.
29:26How do you design a garden like this?
29:29With this particular garden, it is very much about, you know, horticultural knowledge,
29:35knowledge of plants and how they grow and how they work together.
29:40But rather than planning this garden, my approach was to work spontaneously.
29:45It's a constantly evolving, moving kind of piece of theatre. And, you know, everything's considered
29:53in terms of how these plants, you know, work and what they have to offer, the qualities they have.
30:05For instance, if we have a look at the eupatorium here, this is this transitional stage where these
30:11beautiful heads turn into fluffy seed panicles. Cut them down hard. No.
30:15No. No, these stay right until the very bitter end.
30:20So everything does get cut back around sort of mid to late winter.
30:25Right.
30:26These plants have the qualities where there's these lovely skeletons.
30:30There's a lovely structure. There's a beautiful detail.
30:33And as you can see, these start to happily throw a bit of seed around as well.
30:37We get a bit of gentle self-sowing of some of these plants.
30:39Some of the other great architectural plants that we have in here are the Rudbeckia maximas,
30:44which we have these lovely central cones, which persist right through winter,
30:49but are beautiful yellow flowers in summer. A lot of people look at these colors and think,
30:54well, it's a... It's dead.
30:56It's a dying plant. Yeah.
30:57It's a dead plant. But it's actually, I think, a lot of beauty in decay.
31:02Yes. So if you cut them the minute they're turning brown, it's like,
31:05you know, it's like putting your grandparents into retirement village too early, isn't it?
31:09I keep my heart open
31:15As you can see, Graham, I love my grasses.
31:19Well, you've got lots of them. They're everywhere.
31:21Well, they give rhythm to the garden. They fuse plantings together.
31:26So what's this one, Ralph? This is Cullamagrossus secutifoli, Carl Forster.
31:31Oh, Carl Forster. Well known. Yeah, well known. Great grass around the world.
31:36But this fellow here, it's got this gossamer-like... It's like fairy floss.
31:40It's a beautiful grass, stays upright. Panicum of a garden, blue steel.
31:46What about the lime green next? Then we've got a penny sedum,
31:51tall tails, which is a fantastic other ornamental grass, tough as nails.
32:03But of course, Ralph, you've extended your plantings with some unusual plants,
32:08kept the shape. There's some popular ones, but this one I've not seen before.
32:12Yeah, this is dasilerion, the Mexican desert spoon,
32:16which has this wonderful little tufted ends on the foliage.
32:20Isn't it beautiful?
32:22You've got this lovely miniature chrysanthemum. Now, this is quite different because you're
32:26extending the season, in this case, of flowers, and they're bringing in the bees. Look at the
32:31bees there. They're loving it. And you've brought the yellow across into the variegated
32:35yucca, which is fantastic. Have you got just one tip? I know it's hard to condense
32:40what we've just seen. For someone who's, you know, has got formal garden, lawns everywhere,
32:46what's one tip you'd give them to get into this naturalistic style?
32:49Look, it's an approach that can be applied to all different types of spaces and environments.
32:56So knowing what'll grow where, that's probably a good starting point. A good nursery will be able
33:03to inform you. And of course, mistakes are really, you know, they're part of a learning process.
33:08And without them, we don't learn. Yeah. Yeah, absolutely. That's right.
33:17And if you'd like to follow all the information, what's happening every month and all the seasons,
33:23you can have a look at Ralph's Instagram post. It's just filled with beautiful photographs. And of
33:30course, the garden is open at certain times of the year, and all the information will be on there,
33:34as well as Open Garden Victoria. Thank you, mate. It's my pleasure. Thank you for having me
33:39on your show. Cheers. Wonderful. Cheers. Beautiful. Thank you.
33:49If you like banana bread, you're going to love this even better.
33:55If you love DIY as much as I do, check us out on 7 Plus, where you can find all
34:00your favorite stories,
34:02plus tons of DIY-related videos, exclusive content, and more.
34:13There's big screen TVs, and then there's this. This right here is the brand new 115-inch
34:21micro RGB TV by Samsung. And it really is massive. For reference, I stand at about 5'7", and it's
34:33huge.
34:33But a massive display like this means absolutely nothing if the picture quality isn't top-notch.
34:42And that's where those micro RGBs come into play. Essentially, what it gives this TV is one of the
34:50truest representations of color out of any TV on the market today. And the other thing that really did
34:59impress me is the glare-free coating on this screen. We've got a big window just behind us, a light
35:07here
35:08out of shot, and every light in the room turned on. And there really is no obtrusive glare on the
35:15screen.
35:16Now, this particular TV is not cheap. The 115-inch model that you see here sells for $42,000.
35:25But Samsung say that they're going to be packing a lot of the same tech that's in this one into
35:31a 65-inch,
35:3375, and an 85-inch model. And just in case 115 isn't big enough for you, they're also working on
35:40a 130-inch model.
35:44So there's that. But I think the thing that excites me the most about seeing advancements at this super
35:50high-end, ultra-premium segment of the market is that all of that tech ends up filtering down to
35:59the average consumer. Meaning that the picture quality in lounge rooms all over the world is
36:06only going to get better and better and better. If you love banana bread, you are surely going to
36:14love this. It's a classic Malaysian treat, banana donuts.
36:24Here I've got 400 grams of peeled bananas. Make sure they are quite ripe. Mash it. This is one of
36:33the
36:33easiest dish you can make really. It's got very few ingredients and it comes together quite quickly.
36:40In Malaysia, this treat is usually eaten during tea time. In Malaysia, we have five meals a day,
36:47which is breakfast, lunch, tea, dinner, and supper. This, tea time. You want to have this mash quite finely.
36:59Next, I've got 75 grams here of plain all-purpose flour, which I'm going to sift.
37:10And then the same amount of rice flour. And what the rice flour does here is that
37:19it makes this beautiful doughnut balls less doughy.
37:26I'm going to combine all of that together now.
37:36Yep, that looks just about right. Next, two teaspoons of baking powder. One, two.
37:48Give it a quick mix again. And then salt. And that's just to give that salty and the sweet.
38:03And yes, I do know that the flour is raw, but I am going to give it a taste again
38:10because I want to
38:11see if I need to add any sugar to this. Just a teeny-weeny bit, probably two teaspoons, if not
38:24less,
38:25of sugar because it's quite sweet from the banana. The consistency looks just right.
38:31It's time to deep-fry the batter.
38:44You've got to work quite fast here. So as you can see, I'm just going in.
38:53It doesn't have to be perfect measurements. It can be quite rustic.
38:58Also, the other thing is if you're not using too much oil, try not to overcrowd it.
39:10Now, quickly as they are frying, just agitate it a little bit because they tend to stick to each other.
39:19So slowly agitate that so they come apart from each other.
39:25And start to roll them over once they're brown on one side or a little bit golden on one side.
39:37They really take about two or three minutes to cook. Keep an eye on them.
39:44These little bits that come off. My favourite part. They're crunchy and they're little nice nuggety bits.
39:56We used to fight as kids for them.
39:59In Malaysia, when this treat has been made, my mum would have a boiling pot of Sri Lankan tea
40:09ready to have with this treat. And the other funny thing is, as well, is that I use spoons to
40:17scoop
40:18the batter into my oil. But they use, the aunties use their fingers. They take a scoop with their finger
40:27and then they slide it off. And that's how they know whether the batter is the right consistency.
40:34I don't want to burn my fingers.
40:48The last two. Now this is how we usually would serve it in Malaysia, but I've put my own twist.
40:56Some cinnamon sugar.
41:01As is, it's not as sweet. But once we put that there,
41:11I'm going to try and get it into the sugar when it's a little bit warm. Not too hot,
41:17so it actually sticks to the doughnut.
41:21It smells divine. It looks great. The only test now is if I can stop eating at just one.
41:35No. Nope. No, I can't.
41:54Well, we have had such a great day checking out Rick Stein's new restaurant at Coogee Beach. It is,
41:59as you would imagine, a feast if you love seafood. And Chef Colin, look what you have whipped up for
42:05us.
42:05It's actually like a little piece of art on a plate. I do think that's what simplicity is all about.
42:09You can see the way the
42:11the Travala has just held its shape. Yeah, that's good. And skin off?
42:16Yes, or skin on whichever you like. Okay, so your preference. Am I allowed to have a little dig in?
42:19You certainly can. Yeah, yeah. Thank you.
42:26Oh, that's outstanding. Oh, good stuff. Good stuff. You are such a legend of this industry, so it's been so
42:32nice to actually see,
42:33I guess, behind the scenes a little bit. I mean, it's not all that incredible knowledge that you have,
42:37but you also have such a great team of people around you. Well, working with people like Colin,
42:41it's just a joy, to be honest. Well, I've got no doubt that this latest venture is going to be
42:46yet
42:46another incredibly successful chapter in your life. Thank you for having us today. It's been great,
42:50Jo. Lovely. Brilliant. We'll see you next week with more Better Homes and Gardens. Bye-bye.
43:01Next time, Joanna's meeting up with pop icon Rikki Lee, and things are getting spicy. If you ever
43:08want to know what really goes on behind the scenes of Australian Idol, ramen. She's your girl.
43:14It's a little bit retro, but as tasty as ever. It's back, baby. Chicken Kiev is back.
43:22Meet the artist making molten magic. Mark here is a true master with glass.
43:32Plus, these spring rolls should come with a warning. One bite and you'll be addicted.
43:40Visit the flower farm turning petals into potions. The healing power of nature can be seen everywhere here.
43:50And Frankie loves life at the salon, but he's really getting in people's hair.
43:55I'm about to be a little French bulldog who would like to tear this to pieces.
44:01That's next time on Better Homes and Gardens.
44:03Now,
44:04go home.ard
Comments