- 9 hours ago
Better Homes and Gardens Season 32 Episode 37
Category
🎥
Short filmTranscript
00:00Sometimes words don't do justice.
00:02I mean, sure, we have a whole show of your favourites coming up,
00:05but I get to taste this unbelievably scrumptious,
00:09gooey chocolate cake made by one of Australia's favourite pastry chefs.
00:13And best of all, we're going to teach you how to make it
00:16tonight on Better Homes and Gardens.
00:19Tonight, we've got a 20-minute dish to impress with no stress.
00:24It's sweet, it's salty, it's sour, all at the same time.
00:30From the shoreline to your shelves.
00:33Let your imagination run wild to create holiday memories
00:37that will last all year round.
00:40And Adam scored cabinet fever.
00:43Bye-bye, chunky unit.
00:44Hello, slimline cabinet.
00:51All right, it's the middle of winter.
00:53As you know, I've got no shorts on.
00:54Very rare for me, got the jumper on.
00:56I'm going to cook a beautiful surf and turf dish,
01:00which is mussels with nanduja.
01:08Mussels, a great way to eat seafood.
01:11And what I'm going to do is, as I said, a little surf and turf.
01:15So I'm going to spice it up with nanduja.
01:17Don't worry about the word nanduja.
01:19It's basically a spiced pork sausage.
01:22It's got lots of chili in there, lots of paprika.
01:25And when you mix it with a sauce,
01:26it emulsifies and makes a beautiful, spicy little stew.
01:31All right, onion, garlic.
01:37Keep it quite rough, a little bit of texture.
01:45Fennel.
01:49So when you think of nanduja, think of like a chorizo,
01:52but it's a spreadable paste.
01:56Going to add some chili, optional.
02:03Good glug of olive oil as our base.
02:07Get our onions, garlic and fennel in there.
02:12Chili.
02:14So you're going to sweat that down, nice and gentle, no colour.
02:18Little bit of salt and pepper.
02:20Not too much salt, because we're going to add the mussels,
02:22which release the seawater.
02:26Bit of stir.
02:31So we're going to add a little bit of potato.
02:33My favourite ingredient.
02:34Don't bother peeling it.
02:36Just a nice little dice that's going to cook really quick
02:38when we make the stock.
02:46We're going to add a little pinch of fennel seeds.
02:55The nanduja.
02:56The nanduja.
02:57Said it in an Irish accent.
03:00About, I would say, about four tablespoons
03:03for two kilos of mussels.
03:06You can add as little or as much as you like.
03:09So what happens is, when the nanduja hits the oil.
03:13It's going to start to bleed all that paprika,
03:16all that chili into the oil.
03:17You're going to smell it and you're going to see how amazing it is.
03:20So it's going to break down in the frying.
03:23Look at that.
03:26So all you're really doing is melting down that paste.
03:29Now I'm going to have to glaze it with white wine.
03:32So what happens is, the white wine is going to lift everything off the pan.
03:36It's going to give you a little bit of acidity.
03:39Creme fraiche.
03:41Zesty.
03:42Creamy.
03:43Two spoons of that.
03:46It's going to add a richness, a fatness,
03:48and it's also going to add a little bit of zing to the dish.
03:51So mix that in.
03:56Our potato that we diced earlier doesn't need much cooking,
03:59because it's only diced pretty small.
04:02All right, tarragon.
04:04So what I'm going to do is strip the leaves off for garnish.
04:07Keep the stalks.
04:13Tarragon stalks into our base stock.
04:17So we've got a beautiful base to it.
04:19I'm going to add a tomato element.
04:21Drop them straight in.
04:23The tomatoes are going to blister in the heat.
04:25They're going to leach out the juice,
04:26which is going to sweeten up the dish.
04:28And that's also going to give us a little bit of liquid,
04:31which is going to help steam the mussels.
04:40Let's have a little taste.
04:44Woo!
04:45She's got a kick.
04:47But you've got to remember, it's quite strong,
04:49but when we add the mussels,
04:50the juice leaks out of the mussel,
04:52and it's going to enrich that sauce,
04:54and you're going to have a lot more.
04:55So I'm going to put a lid on just to steam those potatoes
04:58and the tomatoes.
05:05You ready?
05:07Woo!
05:09Have a look at that.
05:10So maybe a little bit of pepper,
05:12no salt, because we're going to add the mussels.
05:17So you want enough liquid in there that it doesn't cook dry.
05:20So when we add the mussels,
05:21that liquid's going to steam the mussels open.
05:23So this is a very quick turnaround,
05:26about two minutes if it's bubbling away.
05:28So get it into your pot.
05:34Always cook more than you need.
05:36It's all shell.
05:37Go hard on the mussels.
05:39Get your lid on.
05:41You want that steam coming up so you cook the mussels.
05:44Clean down, get your bowl ready,
05:46because you've got two minutes.
05:47It's the quickest cook ever.
05:59Look at that.
06:00Just going to tip it out.
06:14So your mussels are just popping open.
06:17They're turning orange with the flavour of the Nanduja and the stock.
06:20Just have a little chef's taste.
06:25Salty, sweet, spicy, hot, all at the same time.
06:29We're going to give it a little flourish of our tarragon.
06:35Give it a little bit of lemon zest.
06:44A little bit of juice.
06:48So what I like to do is grab our mussel,
06:51grab a little bit of our stock,
06:53a little bit of our potato.
07:00Sweet, spicy, salty, winter warmer.
07:04One bowl of wonder.
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08:30Sometimes getting that contemporary look
08:32is often about giving your cabinets a little lift.
08:37I cannot wait to introduce to you
08:39the lady behind the pink mohawk Anna Pollywood.
08:41Under the pink mohawk.
08:42Yeah, actually more accurate.
08:52This brings back memories.
08:54Go through all your DVDs until you find your favourite one.
08:57Look at that.
08:57Good old Maxwell Smart.
08:59Absolute classic.
09:00But remember all the clutter that came with it.
09:03Not only do you have your DVDs,
09:04but you've got your VHS, your DVD player.
09:07I mean, you needed such a chunky unit to fit everything in.
09:11Now, lucky for us, these days most media is online,
09:15which means bye-bye chunky unit and hello slimline cabinet.
09:20So, unfortunately for you my friend, it is time to go.
09:23Hold tight.
09:24You're slowly coming back to life.
09:27I'll be giving you hell.
09:29I'll be giving you hell tight.
09:31Let go of all your haunted dreams tonight.
09:35I'll be giving you hell tight.
09:37I'll be giving you hell tight.
09:39Hold tight.
09:40Now, depending on your room layout,
09:42you can find some great design options online,
09:45and they are fantastic.
09:47Now, what we are going for is a mounted cabinet and TV look,
09:51which is going to give the room a real clean and contemporary feel.
09:54Now, it all starts with this heavier panelling.
09:57You can pick it up straight off the shelf from the hardware store.
10:00Now, I'm going to take some measurements
10:01and cut my pieces to size.
10:03What should I do?
10:05What would you do?
10:07What would you do?
10:08When you're all alone?
10:11Now, the old entertainment unit was around 600mm wide,
10:15which is very chunky.
10:16So, we're going to make ours 430mm wide.
10:20And for the length, well, we've got a fair bit of wall.
10:22So, this panel, you can buy it off the shelf at 2.2m long,
10:26and that is exactly the length we are going with.
10:29Now, to do these long cuts,
10:31I'm just using a guide that we made up a while back.
10:34It's going to make life a lot easier.
10:50That's all the pieces cut to make our rectangular cabinet.
10:55Now, this piece here is our backing board.
10:57We want this cabinet to be super slim,
10:59so the overall depth will only be 225mm.
11:04Now, we also want to have hidden fixings,
11:06but we've got to remember, this is going to be mounted to a wall,
11:09so there's going to be a lot of weight.
11:11So, what's the best way to get a strong hidden fixing?
11:14Well, it's to use a pocket pole jig.
11:32All right, and that is all my holes drilled.
11:36Now, there is quite a few in here,
11:37but we do have to remember that this backing board
11:40is what's going to be holding this whole unit up.
12:01With the back in place, we're now ready to put the sides on,
12:04but the difference here is I won't be able to do the pocket holes
12:08because this side is going to be visible
12:10and the inside of the cabinet is going to be visible.
12:12So, I'm going to be using bullet head nails.
12:31Nice. With our sides on, I'm now ready to add these dividers
12:36in the middle of our cabinet,
12:38and that's also going to strengthen it up too.
12:55All right, it is looking good so far,
12:58but I want to talk about the front of our cabinet.
13:02So, the idea is I want to put three door fronts on here
13:06that will actually fold down when they open.
13:08That means to make that happen,
13:10I need to put some cabinet hinges in place.
13:14all right.
13:15I don't feel that��, I don't feel it blue,
13:16Ooh I've got no blue
13:18I won't feel it blue, ooh
13:21I don't feel it blue, ooh
13:22I don't know what the感じ is.
13:25Next thing that
13:26is funny, I'll feel it blue.
13:54I've just filled the holes with some pine putty
13:57and it makes those holes disappear.
13:59Now I'm going to give it a quick sand with some 120 grit sandpaper.
14:08Give it a coat of clear.
14:14And we are ready to get this beauty inside.
14:18I've found an extra set of mussels on the way in.
14:21Thanks for that, Greg.
14:22And to really elevate this look and mount it to the wall,
14:25I've just found where the existing studs are.
14:28I'm going to be fixing them off through our solar back
14:30with some bugle screws.
14:46Alright, now we are ready to visually see this gorgeous shadow line.
14:51And look at that, it just goes all the way around perfectly.
14:54And that's why it's important to take your time
14:57and get those measurements right
14:58so you end up with a result like this.
15:01And look at that.
15:02We take these temporary feet out
15:04and we have a floating unit.
15:10To complete the whole look,
15:12I've just added on these hidden fixing brackets
15:15because we're adding in a timber shelf.
15:17You can see here, I've got my TV bracket on the wall,
15:21ready to put the TV on.
15:36And the final touch,
15:38some strip lighting underneath.
15:40I believe it is called mood lighting.
15:43But what you end up with is not just a new entertainment unit,
15:46but a whole new design statement in your lounge room.
15:50Just by elevating this cabinet up onto the wall,
15:53mounting the TV,
15:54adding this floating shelf,
15:56the whole look is sharper and cleaner.
15:58I absolutely love it.
16:00And I think it is time for me to sit back
16:02and find my favourite TV show.
16:16Your summer shelves can become lasting memories.
16:19All it takes is a bit of imagination and a hot glue gun.
16:24So this is my kitchen, Jo.
16:26Hang on, we're making a cake,
16:27but you just happen to also have, what,
16:30some other little things to tempt me here today.
16:38I always love getting to the end of summer
16:40and going through my car
16:41and finding all the treasures my kids and I
16:43have picked up on our adventures at the beach.
16:46But these beautiful shells usually end up coming inside,
16:49they're put into jars or drawers,
16:51never to be thought of again.
16:53I've come up with some clever ways to use these shells
16:55as accessories in your home.
16:57They're not only pretty, they're also really useful.
17:01Now, before you go taking everything from the beach,
17:04you want to make sure that you're being responsible.
17:06So it's generally legal to take a small number of empty shells
17:10from a public beach in Australia.
17:12And once you have your collection,
17:14you'll then want to make sure that you give them a good clean.
17:17That's really simple, just a soft toothbrush,
17:19some bicarb and vinegar.
17:21Then you can rinse them and put them in the sun to dry,
17:23or for an even easier option,
17:24you can put them straight in the dishwasher.
17:27And for this first creation,
17:29I'm making this beautiful little paint palette,
17:31which is ideal for craft painting.
17:34Super easy to make as well.
17:36To create the base, I'm using this polymer clay,
17:39and it's great because it's so flexible.
17:40But to soften it, you will need to break it up
17:43and then knead it with your hands for a little while.
17:47And then you can start to create the shape
17:49of the base of that palette.
18:01Once it's workable, you can roll it into a ball
18:04about the size of your palm,
18:06then place it down onto a chopping board
18:08and take a rolling pin, or you could use a glass jar,
18:12and roll it out about to the thickness of your pinky finger.
18:23You might find as you're rolling,
18:25a few air bubbles come to the surface.
18:27If they do, just take some tweezers or a knife
18:29or even your fingernail, just pop them,
18:32and then use your finger to smooth over the top.
18:35All the rolling pin works as well.
18:37And then, once you've got roughly the shape of a palette,
18:42you're going to take your fingers
18:43and just give it that handmade feel around the edges.
18:48And for the thumb hole, a bottle cap works really well.
18:53Just press it down and push the clay out.
19:01To hold your paint on the palette,
19:03you'll need about five or six of these small-sized shells.
19:06And it's a good idea to lay it out before you stick them down,
19:09and that way you can rearrange them if necessary.
19:11And then, in the centre, you can use a larger shell to hold the water.
19:16For this larger one, to give it a little bit of support,
19:19I've rolled out a small piece of clay that will sit underneath.
19:22To hold it all in place, I'm using this oven-baked clay adhesive.
19:27It's made it to the other side.
19:30I feel it coming.
19:32Baby, and it feels so nice.
19:35No time for talking.
19:36Dancing for the rest of the night.
19:40I'm warm and fuzzy like a hot spot.
19:45I think that I'm through the worst until I wake up in the morning.
19:49I'm building up quite the thirsty pillars.
19:53Carefully remove the clay from the board that you were using
19:56and place it into a baking dish like this.
19:58And then you'll want to check the packet instructions
20:00on the particular clay you're using
20:02to see what temperature you should bake it at.
20:04For this one and with the glue that I'm using,
20:06it's 135 degrees for 30 minutes.
20:09And don't worry, you can't really burn these.
20:11After all, shells spend all day long baking in the sun.
20:19While that bakes, I have another easy shell creation to show you.
20:24Years ago, these polished shells were the in-thing in decorating.
20:28I remember my grandmother had lots of these around the home.
20:31You might have some too, and if you want to repurpose them,
20:33here is a very simple idea.
20:37I'm using these faux pearls from Costume Jewellery
20:40to create feet on the bottom.
20:42I have three here.
20:44You just want to take some hot glue
20:45and attach the first two.
21:05With those two in place,
21:06you can now work out where the third one goes
21:09so that it's evenly balanced.
21:20This is lovely just as it is,
21:22as a jewellery dish next to the bed,
21:24or perhaps as a soap dish in the bathroom.
21:26But if you take another small shell just like this
21:30and glue it up one end and some incense,
21:34it then becomes a very chic incense dish.
21:45The paint palette has cooled and it is so sweet.
21:48I just love it.
21:49And what a wonderful way to create lasting memories of a summer by the beach.
21:53Coming up, I have lots more fun ideas for you.
21:59Look at that.
22:01Coming up, I'm sweet-talking Australia's pastry queen.
22:05Twins.
22:06Twins.
22:06Anna Schwarzenegger.
22:11And why shell out for a fancy jewellery stand when you can make your own?
22:16It's so unique
22:17and makes a really gorgeous decorative display in your home as well.
22:26On a grey winter's day,
22:28there's nothing like a pop of colour to brighten things up.
22:31Today, I'm meeting a woman who's been a hot pink presence
22:34on our TV screens for more than 10 years.
22:36But there is so much more to Anna Polly Vu than just a pink mohawk.
22:45Well, there is definitely one advantage to that pink mohawk.
22:48Hello.
22:49How are you?
22:50You are so easy to spot either in a crowd
22:52or from the distance in a gorgeous location like this.
22:55But can I just say, how beautiful is it over here at Brighton?
22:58I mean, I'm just blown away.
22:59You've actually been on our screens since, what, 2015?
23:03It's been about over, yeah, 10 years now.
23:05Oh, so over 10 years.
23:06And then, but that's like not even the start of your career.
23:08Didn't you start as a teenager cooking?
23:10Yeah, I started cooking really at about three.
23:12What?
23:13You know, my mum will get the stool and I'll be up there cooking away.
23:16Oh, I love that.
23:16But I love it, you know, and I love what it's all about.
23:19You know, food brings people together.
23:20Yeah.
23:20It fills your tummy.
23:21It gets people excited.
23:22It's a conversation starter.
23:24You are so busy.
23:25You've got a new house.
23:25You've got a new business venture and about, I reckon,
23:288 million things on the go.
23:29Would that be right?
23:29Yeah, about there.
23:31And this part of the world, this is where one of them is, isn't it?
23:34Yeah, and Brighton's amazing.
23:35I mean, the shop that you're going to see soon is phenomenal.
23:37Well, that's what I'm hoping we can do now,
23:39because I want you to take me on a bit of a tour of your hood.
23:41Alright, let's do it.
23:49Jo, welcome to my other home.
23:52In Sydney.
23:53Hang on.
23:53How long ago did you say you moved in here?
23:55So I moved in five days ago.
23:57What?
23:58Who has their place looking this good in five days?
24:00Look, I actually had ordered the furniture before I came in
24:03and looked at the apartment, because obviously I live in Melbourne
24:06and I needed something close to work.
24:08Yeah.
24:08And I was looking at staying at hotels, but nothing beats being at home.
24:11I always love seeing what cookbooks the chefs have.
24:14Which are your favourites that you have out here then?
24:16Oh, look, my book.
24:19No, it just depends.
24:21You know, like I use a lot of them as references for when I do menus and stuff.
24:24There is the travel cake that I really, really love,
24:27and that's what I'll be doing in the shop,
24:28because I love travel cakes, I love gifting them as well.
24:31See, I love that, because that's just like a segue,
24:33because today we are actually cooking cakes.
24:35We hit the kitchen.
24:35We are, yes.
24:36Beautiful.
24:40So this is my kitchen, Jo.
24:42Hang on, we're making a cake,
24:44but you just happen to also have, what,
24:47some other little things to tempt me here today?
24:49Do you know why?
24:49It's because this is what I'm going to have in the shop,
24:51so I thought I'd just do a bit of introduction.
24:53What are we actually going to make today?
24:55We're going to do a five-ingredient chocolate cake.
24:57What do you start with first?
24:58Oh, okay.
24:59So what we're going to do is we're going to melt our chocolate
25:01and our butter together in the microwave.
25:03Right.
25:03Give it a minute.
25:07So next is the eggs.
25:09Yep.
25:09So just crack it straight in.
25:10So five eggs in total?
25:11Five eggs.
25:12All right.
25:13Five ingredients, five eggs.
25:17Some sugar in.
25:18Sugar?
25:19Yep.
25:21Bit of mixing, mixing.
25:23It's going to get light and fluffy.
25:25Okay.
25:27So, Jo, the reason why we're going to aerate it and give it volume
25:30is because there's no other raising agents in there.
25:33Okay.
25:34Right.
25:35So it's basically ready.
25:36That's it.
25:37Pop that out.
25:38Mm-hmm.
25:39There we go.
25:41You're welcome.
25:42Get rid of these as well.
25:43Yep.
25:45We're going to need our chocolate now.
25:47Choccy?
25:48Yep.
25:56And then I scrape it down.
25:57Scrape it all out.
25:58And then I'm going to sieve a little bit of flour as well.
26:00All right.
26:00And then I'm going to add a little pinch of sea salt.
26:02But again, you don't need to add it if you don't want to.
26:04Okay.
26:04I do because I feel like it brings out the chocolate flavour if you want.
26:07Yeah, okay.
26:11There we go.
26:12Oh, dear goodness.
26:13Oh, I just want to put my mouth under there and just, so do I.
26:16Twins.
26:17Twins.
26:18Anna Schwarzenegger.
26:19Dan DeVito.
26:23I've got no muscles.
26:25Jo's got all of them.
26:27All right, so that goes into your prepared little...
26:29Straight in.
26:30Cake tin.
26:31Yep.
26:31And then how long is it going to go in the oven for?
26:34So I put it in the oven for 20 minutes at 175 degrees fan force.
26:43You mentioned that, obviously, you learnt how to cook as a young kid,
26:46but who have been the biggest influences in your life?
26:49Look, I'm European, so who do you think?
26:51Mum.
26:51Mum.
26:52Yeah.
26:52You know, she's the bossy one in the family.
26:54I can't say I've got those traits, but, you know, it's her.
26:58You know, it's...
26:59And she...
26:59When we were growing up, it was the first thing we'd talk about.
27:02Yeah.
27:02What do you want for dinner?
27:03And then last thing when we went to bed as well.
27:05Yeah.
27:05So it's constantly been on my mind, you know.
27:07I'm always thinking about food because that's what I do.
27:09Tell me through some of the many projects you've got on the boil.
27:12So I'm doing a TV show where I'm funding and producing with my friend Irene Jones.
27:17Yeah.
27:17And it's travelling around the world, a podcast that we're doing as well.
27:21Goodness.
27:21Where are we going to see this?
27:22It's coming soon.
27:23You're just going to have to wait.
27:24Ooh, that's got a tick.
27:26I reckon that chocolate cake's almost ready.
27:28Wait, is it ready?
27:35Oh, this looks incredible.
27:39Look at the gooeyness.
27:41And then you need a little bit of cream.
27:43How can you not have cream with it?
27:45If you say so.
27:47Beautiful.
27:48All right, I'm going to have a little taste test here.
27:56Let me have some.
27:57I need to join you.
27:58You know what's great about it, Jo?
28:00The fact that it's so quick and easy to make.
28:0220 minutes in the oven, literally.
28:05No, I'll tell you what's great about it.
28:07Everything.
28:08Everything is great about that.
28:11Okay, well, as soon as we finish this,
28:12can we check out this fame shop that we keep hearing about?
28:15Yes, because it's going to be amazing.
28:16Right, it's coming up a little later in the show.
28:19We'll probably have polished off the whole cake by then.
28:21Oh, Jo, look at that.
28:23It's like having a bit of a milkshake at the same time.
28:26A hot chocolate.
28:28This beautiful collection could be lurking in a drawer at your place.
28:33If gardening is your passion, check us out on 7 Plus,
28:36where you can find all your favourite stories.
28:38Plus, explore hundreds of beautiful gardens
28:41from all around the world.
28:42And lots more.
28:50These glasses aren't like anything I've ever worn.
28:54They have a camera and speakers and a whole heap of AI features in them.
29:00But perhaps the most notable thing is the heads-up display,
29:05which, among other things, can be used as a teleprompter
29:08to help me remember my lines when making a video about AI glasses.
29:14Okay, look.
29:16I'll be honest.
29:17That didn't sound very natural, but it is a very novel concept.
29:21This idea of having a heads-up display inside your glasses.
29:26These right here are the Rokid AI glasses.
29:32And what they have inside of them is a few speakers just at the bottom here.
29:36And then a camera on the front, which can take photos and video.
29:42And you can even ask the glasses questions about the things that you see.
29:46The good thing about this is now I can look like the plant expert.
29:50Watch this.
29:52This right here is a bird-of-paradise plant, also known as a Strelitiana reginae.
30:00The orange and blue flowers and large banana-like leaves are distinctive.
30:07It's a common ornamental plant for warm climates like Sydney.
30:12One of the interesting things I enjoyed testing with these glasses was the navigation.
30:16It hooks up to maps on your phone and then gives you a turn-by-turn direction
30:21right there in front of your face.
30:24One of the other interesting features on these is the live translation.
30:27You can have someone speaking a completely different language to you.
30:31And up in front of you will be displayed the translated transcript of what they're saying.
30:35Now these aren't the only smart glasses on the market.
30:39Meta has had great success with their collaboration with Brae-Band
30:42and more recently a sport-orientated pair with Oakley.
30:47There's even rumors that later on Apple is looking to release their own version of smart glasses.
30:55And there's kind of two ways to look at devices like this.
30:59On the one hand, they do mean that you're not picking up your phone as much.
31:04But on the other hand, having a camera and a screen in front of you at all times
31:10might not be for everyone.
31:14I've shown you a couple of ideas to create lasting memories
31:17from a summer beach holiday collecting shells.
31:19But I've got lots left over so let's see what else I can come up with.
31:26Apart from beach combing, you might be able to find some shells at your local fish shop
31:30or seafood restaurant.
31:31Something like these gorgeous scallop shells are really lovely and a large size.
31:35You can also buy bags of shells in craft stores
31:38or you might be lucky enough to find some shells in a second hand store.
31:42I have an assortment of different shapes and sizes here
31:45and I'm going to build a beautiful jewellery tower with them.
31:48I'm going to hold it all together using hot glue.
31:50It's a really simple build.
31:51If you're not confident, you can use some blue tack as you build it up
31:56and then use the hot glue at the end.
32:01To start, I'm using these smaller scallop shells,
32:04three of them to create the feet or the base of the tower.
32:07And I'll hold it together using a dab of glue.
32:15Then, to create the first level, the largest of our scallop shells.
32:24From this point on, it really depends what shells you're working with.
32:28But basically, think of it like building a house.
32:30You'll need a solid foundation and then you can take some larger shells
32:35and build them up to create those next layers.
32:38Things like these shells work really well as columns
32:42and you can even use small pieces of coral like this as a type of column too.
32:47And don't worry, if it sticks out a little bit,
32:49it makes the perfect spot to hang a bracelet or necklace from.
33:13Don't be afraid to use some of these smaller shells wedged in
33:17to provide some support.
33:22For the next layer, I'm placing the shell slightly twisted
33:25on a bit of an angle and that will make it easier to place your jewellery on
33:29and then take it off again.
33:34I'm using a Lazy Susan so that I can easily move this around
33:39and get access from all angles.
33:42And this reminds me a lot of an underwater castle
33:45and every castle needs a turret.
33:47So I'm going to use this beautiful shell as the focal point at the top here.
33:50But it won't stand up on its own, so I'm placing it inside this other shell
33:53and then I'm going to glue it in place just like that.
34:11I love how this is taking shape.
34:14It looks so pretty already.
34:15And now I'm going to create some steps up to the turret using these little shells.
34:20I'm going to join them together here before setting them in place.
34:27This is a very satisfying process but can be a bit fiddly with all the little pieces.
34:31Once you've done it though, you will love it.
34:48With that done, you can now take a step back and have a look and see if there are any
34:53little gaps
34:53or any glue visible, anywhere that you can place some smaller shells or beads
34:59and fill those in to finish it off.
35:03Such a cute jewellery stand.
35:05It's so unique and makes a really gorgeous decorative display in your home as well.
35:09But the possibilities with shells are endless.
35:12There's a vast array of things you can do.
35:14Take this little mini vase for example.
35:17I've used these shells with some florist foam that I've wet down on the inside
35:20and these poppies will last in here for a week or so.
35:25And then for a more everlasting display, what about putting some shells on the end of florist wire?
35:30I've also popped an air plant on there and a shell on top of a candlestick.
35:35Collections of things always look gorgeous inside.
35:37A cloche, but they can be expensive.
35:39So this is a much more affordable idea.
35:41It's just a food canister that I've placed upside down with some shells and lights inside.
35:47This one is just a glass tumbler on a piece of timber.
35:50But what I love about this is that I've labelled it so I know exactly when I collected those shells.
35:57And that way it's a really lovely memory.
36:01So let your imagination run wild to create holiday memories that will last all year round.
36:07I've been waiting for tonight
36:09Even though I know it's all in my head
36:14I'm back in
36:19Well today has been an absolute treat.
36:22I, like you, have watched this woman on our screens for over 10 years.
36:26Anna Pollyview, she is the most amazing pastry chef.
36:29But today has so far exceeded all expectations I had because we actually got to cook together.
36:34We got to eat together, we had to spend quality time and we got to eat and Jo actually licked
36:39the plate as well with my chocolate cake.
36:41Technically I went to lick it and then I pulled myself up but it was that good.
36:44That cake was amazing.
36:46It was amazing.
36:47And the fact that it's got five ingredients and a pinch of salt everyone at home, they're going to replicate
36:51it.
36:51They certainly are. But all day you've been teasing us. You've been dropping little hints about this massive new project
36:56that's actually brought you to Sydney.
36:58And we're here.
36:59And it's exciting because this has been my dream forever. I've done so many things in my career.
37:03Yeah.
37:03But it's actually my first official shop that's going all things Greek. Mum's recipes with my twist to it.
37:10So you know it's going to be a bit wacky.
37:12Oh I love it. And we need hard hats.
37:14Hard hats.
37:14Okay, look I have no problem putting this on but I am very keen to see you put that hard
37:18hat on yourself.
37:19I know my hair.
37:21Alright let's do this. Let's go in.
37:23Go for it. Lead the way.
37:29Now this is amazing.
37:31And this is just one section of it all.
37:34Wow.
37:34But the master is here.
37:36Paul.
37:36I need to shake your hand.
37:38We have had a look around this hotel, all of the restaurants.
37:41The fact that you've designed it all is mind blowing. The quality and the attention to detail is next level.
37:46Super, super proud.
37:47And it's amazing we're working with some great owners who have given us the liberty to express what we do.
37:53And what we do best.
37:54And the next showcase is the amazing canvas we've created for Miss Anna Polivu.
37:58So welcome to Polivu Bakery, which is amazing.
38:01And is it right that you were behind the name?
38:03Yeah, look we sat together and I said, this is the name.
38:06Because everyone started talking about different ideas, different mediums.
38:09I said, no, no, it's been done to death.
38:10Let's do something really original.
38:12So we called it Polivu.
38:14We're even custom made little beautiful elements that hang up above with enough lighting that spells the surname.
38:19So show me what it's going to look like when it's all finished.
38:21Because obviously it's still under construction.
38:23So the idea and the intent behind it was.
38:25Oh, wow.
38:25We've got this element coming through here that we're creating this large, almost custom boulder rock that's coming imported from
38:32Greece, basically.
38:33What?
38:34So the video hasn't cost that much, has it?
38:36No, it hasn't been too much.
38:38No.
38:39And the idea is that this gallery section goes all the way through into the venue as well.
38:43Because Anna's got a little surprise with some beautiful DJ decks that go on there.
38:48So it's a little bit.
38:48DJ decks.
38:48You saw the decks at home.
38:50Now you can see it.
38:50So it's a little bit more than, we're talking about experiences here.
38:53Yeah.
38:53And I think for us it's about the experience.
38:55The whole element of bringing life back into a bakery.
38:58It's not just little cakes on display.
39:00It's more than that.
39:01It's going to be amazing.
39:02Well, what you two have created is truly exceptional.
39:05I can't wait till it opens.
39:06I'm going to be like, I don't know, lining up with thousands of others to get in here because I
39:10can't wait to see it when it's completed.
39:12And thanks for coming in, Jo, because you're the first person to actually see what we're doing behind the scenes
39:15as well.
39:16So exciting.
39:17Well, not just me, because everyone at home has also enjoyed, well I hope you've enjoyed having a look at
39:21this little sneak peek.
39:22Thank you both again.
39:23We'll see you next time with more Better Homes and Gardens.
39:25Bye.
39:25Bye.
39:30Next time, from pool lanes to open plains.
39:35Well, this is about as far away from a 4am training session as is humanly possible.
39:40Easy to see why it's Gian Rooney's happy place.
39:44Colin's hamming it up with a winter classic.
39:47I'm on a beach, in a storm, cooking ham, hock and beans just for you.
39:54How about a coffee station that'll really get you buzzing?
39:58Wait till you see this turning to the full barista experience.
40:02Plus, redesign your laundry and get loads done.
40:06I've got a great space saving bill for your laundry, whether it's big or small.
40:11And whether you're sporty, scary or a little bit posh.
40:15Now here's the dessert that will spice up your winter.
40:19That's next time on Better Homes and Gardens.
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