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00:00:00Well, it's not often that you get to stand next to a dam of this size.
00:00:11To say it is gigantic is an understatement.
00:00:14But around the country, dams like this provide us with fresh, clean drinking water every single day.
00:00:19Have you ever wondered how it actually gets there?
00:00:22Tonight we are taking a peek behind the curtain to see how a huge body of water like this
00:00:26ends up in your humble drinking glass.
00:00:30It's just one of many damn good stories coming your way tonight on Better Homes and Gardens.
00:00:40Tonight, this 80s bathroom doesn't have to be a one-hit wonder with a nip and tuck.
00:00:47A cosmetic makeover, when you work with what you've already got, can work wonders.
00:00:52Extraordinary things can be found in the most unexpected of places.
00:00:55Nestled in this suburban bliss is a garden that proves that laying down the groundwork really pays off.
00:01:02Slow cook your way to the good life.
00:01:04If you're a fan of paddock to plate, shovel to shelf, then this is the place to be.
00:01:18Lilium's might be a sight for sore eyes, but they're no one-trick pony.
00:01:23And the perfume?
00:01:24Oh, just beautiful.
00:01:26And don't be fooled by the long faces.
00:01:29These racehorses are loving this different approach to retirement.
00:01:33Brisbane Roller this year is definitely on there.
00:01:35Take this one there, and then hopefully the Olympics one there.
00:01:39This segment is brought to you by Bunnings Warehouse, where DIY is made easy with the lowest prices.
00:01:53If your bathroom is looking worn, dated, ugly, maybe even all of the above, the general opinion is that you need to do a full rip-out and reno to get that fresh new look that you want.
00:02:02Yeah, it's definitely relatable, but that does cost a bomb, so maybe that is a job for down the track, a lot down the track, but there is a different way.
00:02:11Yeah, that's right. A cosmetic makeover, when you work with what you've already got, can work wonders, with some added great styling and a few clever tricks thrown in.
00:02:20Yeah, definitely, but talking about styling, what do you reckon of these glass bricks here? I'm liking what they've done. They've even got some curves going on.
00:02:26Yeah, they're a little bit retro, but I think they're really cool, and if you like them, wait till you see where we're going next.
00:02:30Oh, let me finish this first.
00:02:36You can probably date this bathroom to late 80s, early 90s just from these glass bricks alone, but as we say in the design world, everything old is new again.
00:02:45But, this vanity vehicle, that's got to go.
00:02:47Yeah, well, I can definitely say that, and the first thing you want to do before you take a vanity out is make sure you turn the plumbing off, otherwise you might get an unexpected shower.
00:03:00Oh, I'm starting to see a theme. I reckon blue.
00:03:12Oh, dang, Jen, look at that. Weren't we hoping the tiles went all the way?
00:03:17Yeah, that's not ideal, because I'm doing a wall-hung vanity, so we wanted the tiles to run the whole way.
00:03:22Damn.
00:03:23But, let me think, so when you're working on an older home and you're renovating, these things happen sometimes, you don't expect the unexpected.
00:03:32I'm hoping that under the house there will be some of these matching tiles, there might be some left over.
00:03:36I hope your ghost will haunt me. I hope I hear you calling my name.
00:03:43It's really important to give everything a good clean before you start, and I did notice there's a lot of mould on the ceiling.
00:03:50With mould, you always want to wear a mask. That's what we're doing.
00:03:53Again. Not again.
00:03:58Tile trims like this can date a bathroom, so I'm going to update them with some white paint.
00:04:07But to get the paint to stick, I just need to rough up the surface a little bit with some sandpaper.
00:04:21As this is a cosmetic makeover, I'll have to work to a pretty modest budget.
00:04:24You can make a big difference to an existing bathroom just by changing the accessories.
00:04:35So I'm starting here in the bathroom aisle, and I'll be getting all new tapware for the bath, vanity and shower.
00:04:46The tiles in our bathroom on the wall and floor are in good nick, but that border tile is really dating the bathroom,
00:04:52so we are going to paint it out.
00:05:02And for the painting of our bathroom, it's a good idea to get the kitchen and bathroom paint,
00:05:06as it prevents the mould from forming.
00:05:08And to finish off, I just need some hardwood bullnose skirting, and I've got a cool little project in mind for this.
00:05:21The first rule, whenever you're tackling a cosmetic bathroom makeover, is to keep the layout the same.
00:05:35That way, you don't have to get a plumber involved, which is a massive cost saver.
00:05:39Absolutely, and good news ads, look what I found underneath the house.
00:05:42Oh, you beauty!
00:05:43Yeah, so that's going to be a cost saver too.
00:05:46Now, how do you like this? This is the vanity.
00:05:47It's going to be the hero of the room.
00:05:49It's got a really modern shape and this beautiful timber panelling, which will go really nicely with those tiles.
00:05:54And it's special order from Bunnings, they even deliver it, so it makes life so easy.
00:05:58And then, how cool are these accessories?
00:05:59We're doing black tapware, which is going to give the room a really contemporary look.
00:06:03Yeah.
00:06:04But then also, these accessories I found tie in beautifully with those glass bricks.
00:06:08Yes, I like that.
00:06:09It's all going to be gorgeous.
00:06:22To hide this dated pattern, this tile-specific paint is fantastic.
00:06:25I'm just applying the primer, and then I'll put the top coat on, which will match the existing white tiles.
00:06:30It'll make the whole room look so much fresher and better.
00:06:34But I'm only painting in the shower, the wet area.
00:06:37Adam's got another great idea to hide the patterned tile in the rest of the room, with no painting involved.
00:06:47Time to paint the ceiling, and of course, Adam has conveniently disappeared.
00:06:51That's up to me.
00:07:00Actually, I shouldn't doubt him, he's probably doing something really important.
00:07:06Hey, Ads!
00:07:07Coming!
00:07:17Chad, I'll tell you what, I thought it was bright when you cleaned it, but now it's painted.
00:07:21It's even brighter again.
00:07:22It looks good, doesn't it?
00:07:23I could have done with a bit of help, Ads, but you were busy, I understand.
00:07:26Yeah, I have been busy, I have.
00:07:29And you're helping me now, so that's all right.
00:07:30That's all right.
00:07:31Yes.
00:07:32All right, it's going to look great with this vanity on.
00:07:34Now, when it comes to fitting a floating vanity, you do want to make sure that you locate the stud and fix into it,
00:07:39because that's going to take all the weight.
00:07:41How are we looking, Chad?
00:07:42Yeah, that's really good to me, yep.
00:07:44Oh, Chad, I'm loving this.
00:07:59How's good, isn't it?
00:08:00The final piece of the puzzle.
00:08:01So good.
00:08:02Oh, look at this bench top.
00:08:03It just ties it all in now, doesn't it?
00:08:05Darn-ing.
00:08:06And now this bench top just ties it in with the tiles, doesn't it?
00:08:09Oh, I love it.
00:08:10And these rounded edges just look amazing.
00:08:12You can really see now that this is in, it's going to direct the look of the whole bathroom.
00:08:16Yes, but you have to stick around and see what that turns out like.
00:08:20This week we're cooking beef cheeks.
00:08:22Well, that's not the star of the show.
00:08:25It's Colin's couscous that's going to be the star of the show.
00:08:29Ever wondered where the water we drink comes from?
00:08:42I reckon we're all guilty at some stage of taking for granted the water from our taps.
00:08:46Think having a shower, flushing a toilet, washing the dogs.
00:08:49But do you ever have a glass of water and actually think to yourself,
00:08:52just how clean is this?
00:08:54And how does it actually end up here?
00:08:56Well, we are going behind the scenes right to the source to find out.
00:08:59Now this is Warragamba Dam, just west of Sydney.
00:09:14Now when it rains in this part of the world, this is one of the dams where rainwater is collected and stored.
00:09:19Now what we're looking at is about 10% of the water capacity.
00:09:23It actually goes for 50 kilometres that way and is 100 metres deep.
00:09:32When the dam is nearly full, like it is right now,
00:09:35it actually holds four times the amount of water that you find in Sydney Harbour.
00:09:45In Australia we really cannot take our drinking water for granted
00:09:48because at any given time you can have huge swathes of the country
00:09:51that are either in drought or being flooded.
00:09:54Now just because a dam is at near capacity like this one is,
00:09:57doesn't necessarily equate to the fact that we have loads of drinking water.
00:10:00Now I know how strange that sounds when you hear me say it,
00:10:03but it's because not all of this water ends up in your taps.
00:10:06From this point, the water actually gets pumped 26km away to a treatment facility,
00:10:11and that's where I'm headed.
00:10:13So all that water gets transferred here to the Prospect Water Filtration Plant,
00:10:26and then all sorts of really interesting science goes on to create our drinking water.
00:10:30Now, to have a look around here, I'm going to change out of this fluro jacket
00:10:33and into some proper safety gear.
00:10:34Hello, Colin. I have been told that you are the man to have a tattoo to find out all about this plant.
00:10:44This is like a whole new world.
00:10:46Yeah, good to meet you, Joe. What do you want to know?
00:10:48Everything. Like, I mean, first of all, I didn't realise the scale of how big this was going to be.
00:10:52So, I mean, the water that we're seeing coming in now, is that from the Warragama Dad?
00:10:56Yeah, that's correct. At the moment, it's unfiltered water. We call it raw water.
00:11:01So, still pretty clean, but not safe enough to drink yet.
00:11:04OK, so tell me what then happens once it arrives here.
00:11:07As it comes through the plant, we coagulate the water.
00:11:10Basically, we're forming clumps within the water to form flock, we call it.
00:11:15That flock then goes through a filter and becomes trapped in that filter,
00:11:19and clean water gets discharged out the other side and then gets disinfected
00:11:23and then off to everyone's taps at home.
00:11:26So, this plant treats, on average, about 1.5 gigalitres a day.
00:11:30So, that's probably equivalent to about 600 Olympic swimming pools a day
00:11:34goes through this plant, this one plant, which supplies nearly 80% of Sydney this one.
00:11:38There's so much more that goes into it than I first thought, to be honest.
00:11:42I had no idea. This has been an eye-op done.
00:11:44So, Karina, Colin looks after the water treatment plant,
00:11:53but you look after water quality control.
00:11:55I don't know whose job I would want less,
00:11:58because I'm sure, I think everyone thinks about water quality control, don't they,
00:12:01when they think about drinking water.
00:12:02Yeah.
00:12:03How long have you been doing this for?
00:12:04Um, probably about 35 years.
00:12:0635 years.
00:12:07Yep.
00:12:08So, I'm guessing over that time you would have seen some pretty dramatic changes.
00:12:11Absolutely.
00:12:12But, what's important to note is, for us, delivering safe, reliable drinking water
00:12:18has always been our priority.
00:12:20We've got 5.3 million customers, and we need to make sure that we meet
00:12:24the Australian drinking water guidelines every day of the week.
00:12:28Give me an idea of the scale of that monitoring
00:12:30and where you draw all those measurements from.
00:12:33So, we do about 9,000 sites a year, and we do about 630,000 sample tests as well.
00:12:43We've got our laboratories over at Westride.
00:12:45So, that's where you can see where all the testing and analysis gets done every day.
00:12:50Do you think they would even let me go and have a look at those?
00:12:52Absolutely. Why not?
00:12:53Wow. Sounds like a segway. Thank you.
00:12:55We have heard and learnt so much today about how much testing gets involved
00:13:11and happens to have our clean drinking water.
00:13:13Is it right? You've got like 70 odd markers that you're looking for?
00:13:16Yeah, yeah. We've got 70 odd tests that we're looking for.
00:13:19We roughly do around 10,000 tests a week.
00:13:22A week?
00:13:23A week.
00:13:24So, give me an idea of what makes up those 70 things.
00:13:26So, we have pH, conductivity.
00:13:29We've also got like our bacterial side as well.
00:13:32Yeah.
00:13:33And a nutrients testing, a trace metal section, our organic section.
00:13:37It's a lot.
00:13:39Unbelievable.
00:13:40Well, can you give me like a little bird's eye view?
00:13:42Yeah, yeah.
00:13:43So, we're in the bacteriology lab.
00:13:45These are some plates that have been poured.
00:13:47Our drinking water samples come through and they get a test called HPC,
00:13:51which is heterotrophic plate count.
00:13:53Right.
00:13:54And basically, that gives us a general help of the water going through the pipes.
00:13:58Right.
00:13:59So, it's basically, you'll see onto here if there's some bacteria growth.
00:14:06So, what do you add to that?
00:14:07Because they obviously put the water onto the plates.
00:14:09And it's just some agar.
00:14:10Right.
00:14:11And so, that just gives it all the minerals to grow.
00:14:12Gives it all the nutrients it needs and it grows.
00:14:14So, that's obviously what it looks like here, but what are you looking for?
00:14:17Like, what do you...
00:14:18So, I'm actually looking over here at our E. coli and we can see here we've got some quality
00:14:25control samples.
00:14:26Right.
00:14:27So, this is a blank sample and this is a positive control for E. coli.
00:14:32So, if you have a look under here, the E. coli will fluoresce under UV light.
00:14:38Wow.
00:14:39That is incredible.
00:14:40So good, isn't it?
00:14:41So, yeah.
00:14:42So, that just indicates that our quality control is working.
00:14:45Unbelievable.
00:14:46I've got to say, I have learnt so much today.
00:14:49It has been completely fascinating.
00:14:51And I know one thing's for sure.
00:14:52The next time that I pour myself a glass of water, I am going to be so appreciative
00:14:56for the huge amount of effort that goes into it.
00:15:00That means a lot.
00:15:01We do a lot of testing.
00:15:02So, it's very appreciative to people that know that we do a lot.
00:15:05Yeah.
00:15:06Well, hopefully more people will know now.
00:15:07Yeah.
00:15:08Great.
00:15:10This week, we're cooking slow cooked beef cheeks.
00:15:13It's not about the beef cheeks.
00:15:15It's about the couscous in the beef cheek stock.
00:15:21Look at that.
00:15:22So simple and so beautiful.
00:15:36I was lucky enough to visit a garden filled with flowers that are perfect for drying at
00:15:40home.
00:15:41So, if you're inspired by the story and all the wonderful things that you can create,
00:15:44then you're going to love this little project.
00:15:46So, I'm going to take these bunches of dried flowers and I'm going to create a floral
00:15:51wall hanger that will be a real highlight in your home.
00:15:54So, it starts by getting your hands on a couple of just off the shelf pieces of dowel like
00:15:59this.
00:16:00I've just given them a good coat of liquid wax just to bring out the colour and the natural
00:16:05texture of the grain.
00:16:07And you can see that I've drilled holes in there about 15 centimetres apart.
00:16:12So, the holes are just kind of big enough to feed a little bit of twine through.
00:16:16Now, you could make the wall hanger any size that you like, but I'm going to make it the
00:16:21width of the table.
00:16:22So, get your hands on some nice natural twine like this and you want to start by feeding
00:16:28the twine through the holes, a little bit like threading a needle.
00:16:32And I've just put a little bit of sticky tape on the end there just to make the process
00:16:36a bit easier.
00:16:37Now, the idea is we're going to create, for want of a better word, a twine frame.
00:16:43Then we thread it through the one at the bottom and we're just going to zig-zag in and out.
00:16:47Now, just before you tie it all off, that's your chance to make sure you've got the width
00:17:03that you want and to make sure those strings are nice and taut.
00:17:08So, now we can decorate the twine frame with flowers.
00:17:12So, you could use any mix of dried flowers in whatever colour scheme you like, but I'm
00:17:16just going with a kind of a wild and beautiful look.
00:17:19And the idea is that we're going to hang the flowers upside down.
00:17:22I'm going to peg them to the twine.
00:17:24So, I've just got my hands on some little craft pegs, but if you were doing bigger bunches
00:17:29of flowers, you could use bigger pegs.
00:17:31Now, when it comes to working out how many bunches of flowers to peg down each strand,
00:17:36I say go with the flow and see what looks good.
00:17:47There you go.
00:17:48What a beautiful way to display your dried flowers and get everlasting joy from your garden.
00:17:52So, now we just have to find the perfect place to hang it.
00:17:55Look at that.
00:18:05So simple and so beautiful.
00:18:18Now, here's a common problem that you find in basically all kitchens that you walk into.
00:18:23Now, I have a cupboard door and the gap isn't even.
00:18:25You can see this one isn't closing properly.
00:18:27Now, if I look at the gaps, I can see that this one's even, but on this side, it runs out.
00:18:32It's bigger at the top, smaller down the bottom, and that's exactly where it's hitting.
00:18:36So, that means this is the door that needs to be fixed.
00:18:39But the good thing is, it is easy to do.
00:18:41You just need a screwdriver, and because I'm short, I've got a stepladder as well, and that
00:18:45will get me up the top.
00:18:46So, to adjust these hinges, basically, there's a screw in here that if you undo, it brings
00:18:53the door forward, and if you do it up, it brings the door back.
00:18:57So, that's exactly what I need to do, is do that screw up, and I'll also do it on this
00:19:01hinge here.
00:19:02Once I've got that gap nice and even, this gap here should be correct again.
00:19:06And the good thing is, when you do have concealed hinges like this, they're not only in the kitchen,
00:19:10they can be in your wardrobe as well, and it's the same principle to adjust them.
00:19:30Put the self-closer, self-closer back on.
00:19:35Step it out.
00:19:36Hey?
00:19:37That is absolutely beautiful.
00:19:39And how easy was it to fix?
00:19:40You'll ask yourself why you've been looking at it for years.
00:19:44Well, things might be getting a bit chilly and slowing down in the garden, but you're
00:19:48just a few clicks away from turning up the heat, because we'd like you to vote for a
00:19:53Logie for Better Homes and Gardens in the Lifestyle Program category.
00:19:57Now look, you know, we really enjoy giving you gold medal performances every week, and
00:20:03showing you spectacular, beautiful and inspirational gardens from anywhere.
00:20:07Now we'd like you to share the love back just a little by voting for us.
00:20:12A Logie for Better Homes and Gardens in the Lifestyle category.
00:20:15Go to it, and thanks.
00:20:18Coming up, beef up this winter with a real winner.
00:20:22Slow-cooked beef cheeks with my version of couscous, which is totally different to the
00:20:27version you know, so hang on.
00:20:29Melissa's getting a taste of farm life on the Mornington Peninsula.
00:20:33This really is garden to table, when a chef is doing the growing.
00:20:38And they may be living legends, but these retired racehorses want the same things we do.
00:20:44You want to look after him for the rest of his days.
00:20:46That's right.
00:20:47Yep, exactly.
00:20:48Give him this nice big paddock and lots of love.
00:20:50It's cold, it's wet, it's winter.
00:20:59But you know what winter is good for?
00:21:01Cooking slow-cooked beef cheeks with my version of couscous, which is totally different to the version you know.
00:21:08So hang on.
00:21:09Step one, beef cheeks.
00:21:15These cheeks, by the way, just to clarify.
00:21:20So what happens is these do a lot of work on the animals, so they've got great flavour, but you need to cook them long and slow.
00:21:27So what we're going to do is really hot pan and get a nice caramelisation like you would a steak on your beef cheek.
00:21:33So the pan's already hot, good splash of oil.
00:21:36You want to hear that sizzle going in.
00:21:48Salt and pepper.
00:21:51So the secret is, don't move the meat around, let it caramelise, give it time.
00:21:56Alright, while the meat's browning, I'm going to chop up my veg.
00:21:59Carrots, onion, celery, garlic.
00:22:04So I like to get nice little chunks.
00:22:08Garlic, just in half.
00:22:14Alright, celery, just square it up a bit.
00:22:20Celery, same size as a carrot.
00:22:24Check our beef.
00:22:29Alright, onion, same size.
00:22:34Vegetables into our pot.
00:22:41Give it a stir.
00:22:46Alright, I like a little bit of heat.
00:22:55So two whole birds eye chilli straight in.
00:22:58The stock is only as good as what you put in it.
00:23:01So a couple of bay leaves, fresh, say half a bunch of thyme.
00:23:05You can smell that straight away.
00:23:07Spice it up with a few star anise.
00:23:10So any sort of beef stew, you can add an alcohol.
00:23:14You can leave it out if you want.
00:23:15So I always have, no I don't, leftover red wine.
00:23:19You can add leftover red wine.
00:23:21You don't always have it here.
00:23:22But anyway, hello to Jane, my wife.
00:23:24So we're going to add 200ml of leftover red wine.
00:23:32Now we're going to add a pinch of sugar.
00:23:33It just helps with the acidity of the wine.
00:23:35So once the wine boils, we've got rid of that alcohol.
00:23:38But you've got the body of the wine.
00:23:40It's going to give you a beautiful colour.
00:23:41It's the glazed all that beef off the bottom of the pot.
00:23:44We're just going to cover it with a litre of stock.
00:23:46And then add a litre of water.
00:23:58Going to bring that to the boil.
00:24:00Going to get the lid on.
00:24:01Going to put it in the oven for about four hours.
00:24:03Just coming up to the simmer.
00:24:06Lid on into the oven.
00:24:14All right.
00:24:21Have a look.
00:24:23So the beef cheeks.
00:24:24That's what you're looking for.
00:24:26Look at that.
00:24:29Falling apart, melting.
00:24:31If they're not melting, put them back in until they get like that.
00:24:36Next up, we need a bowl.
00:24:38So if you've had couscous before, it's light, it's fluffy, it's airy.
00:24:44This is not.
00:24:46This is my version of, I was trying to do it.
00:24:49It didn't work out, but it tasted better.
00:24:51So what I did was, normally you do couscous with a very light water or a stock.
00:24:55So you've got 300 grams of couscous.
00:24:57That'll do the whole family.
00:25:00So what I do is, I cover the couscous with that stock.
00:25:05So you can see where I'm going.
00:25:06The couscous is a vessel that soaks up liquid.
00:25:09So it's going to soak up all the flavour of the beef.
00:25:12So why not use the beef stock rather than water?
00:25:18Good idea, Cobb.
00:25:21You mix that couscous.
00:25:25Going to add a splash of oil.
00:25:27So we've got our couscous bowl over our double boiler.
00:25:35Put a lid on it.
00:25:37We're going to bring it up to the boil and let it simmer.
00:25:40So as it heats, it's going to absorb all that stock.
00:25:44So while that absorbs, I'll make a little garnish.
00:25:49Alright, so the beef cheek's quite rich.
00:25:51The couscous is quite rich.
00:25:52We need something vibrant just to lift it.
00:25:54So some mint, some parsley.
00:25:56Just roughly chop the tops.
00:25:59Keep it quite rustic.
00:26:05Get that into our bowl.
00:26:08Two teaspoons of mustard, just to give it a bit of zing.
00:26:12Mustard and beef cheek.
00:26:14Capers.
00:26:16Juice as well.
00:26:17Olive oil to bring it all together.
00:26:19Extra glue.
00:26:20You've already got a bit of salt for the caper.
00:26:22So just a bit of pepper.
00:26:25Give it a good mix.
00:26:29You want it quite, quite chunky, vibrant mustard capery.
00:26:33It's going to cut through the richness of the beef cheek.
00:26:37Alright, put that in the fridge.
00:26:43We've had about 15 to 20 minutes on the couscous.
00:26:46So, it's sort of light and fluffy, but what happens is, it takes on all the fat and all that beef cheek flavour, and the veg, and you get, like it doesn't look very effective, but when you taste it, it's amazing.
00:27:06So, normal couscous, boring water, Collins couscous, beef stock and fat.
00:27:13Going to add a little bit of lemon, lemon zest.
00:27:15All right.
00:27:25So, the couscous that started out as my mistake has now become one of my triumphs.
00:27:34Normally, I'd do a big platter.
00:27:40You've got the beef just melting on the couscous.
00:27:43So, we've got our warm couscous.
00:27:45Just make a bed.
00:27:46All right.
00:27:51Our beef cheeks.
00:27:55Look at that.
00:27:56Cut it with a spoon.
00:27:58Got our beef cheeks.
00:27:59A little bit more sauce.
00:28:07And now we add a little bit of vibrant herbage.
00:28:10So, that is my slow braised beef cheeks, which should be the star of the show, but in fact, it's the couscous.
00:28:22You can thank me later on this one.
00:28:24Have you often wondered, what happens to racehorses when they've retired?
00:28:40Where do they go?
00:28:42There's so much to learn from this passionate collective of farmers who make it all happen right here at Torello Farms.
00:28:49The latest issue of the Better Homes and Gardens magazine is out now, and it is full of tips and tricks to get your gardening powering through winter.
00:28:57Find out the best plants to place in your bedroom for a great night's sleep.
00:29:01And explore how the moon affects your sleep patterns.
00:29:04Discover a range of red and pink blooms that keep the winter blues away.
00:29:08Plus, winter can be tough on your lawns.
00:29:10Find out the best secrets to making sure your lawn survives and goes from bare to beautiful.
00:29:13You'll also find bonus knitting and crochet patterns and a winter puzzle special.
00:29:18That is all in the August issue of the Better Homes and Gardens magazine, which is out now.
00:29:22For most people, the Mornington Peninsula conjures up images of beautiful beaches and gorgeous wine country.
00:29:28But for those of us in the know, there is so much more to discover.
00:29:32So, all across the region, you can find lots of little boutique farms producing local seasonal produce that's often farmed with sustainable practices.
00:29:43And it's grown and sold locally.
00:29:44So, that's exactly why I'm here, to get a real taste of farm life.
00:29:59Mark, Sophie, hi.
00:30:16Hi. Welcome, Melissa.
00:30:18Thank you. What a beautiful part of the world you live in.
00:30:20Great spot for a farm.
00:30:21Yeah, it's a bit fresh today, but it is a lovely spot.
00:30:24It is a lovely spot.
00:30:26And tell me what the philosophy is here.
00:30:28So, we try and run a regenerative farm here.
00:30:30So, all the animals are rotated around the farm, eating the grass.
00:30:35We've planted out lots of the water catchment areas so that we don't degrade the land.
00:30:42And we've just grown grass to feed the animals.
00:30:45Yeah, so the animals are 100% grass-fed all their life.
00:30:48So, what sort of animals are you growing?
00:30:50So, these are our belted galloways that we grow meat for our farm gate down in Drumarna.
00:30:55And dorset down sheep.
00:30:56We do the belted galloways because they're a smaller animal, great temperament, and they just do really well in this region.
00:31:02Well, speaking of this region, what is it that makes it good for farming these type of cattle?
00:31:07Yeah, so, being a peninsula, it's quite temperament.
00:31:09We've got water on both sides, so we don't get any real heavy frost.
00:31:12It doesn't get too hot.
00:31:13We've got good rainfall, so we grow grass pretty much for a good part of the year.
00:31:17And that just enables us to grow animals quite well down here.
00:31:20So, as gorgeous as all this is, this isn't the only farm that you operate.
00:31:23No, we have a farm down the road which I would love to show you and come and see our farm gate.
00:31:27Alright, sounds good.
00:31:28This is amazing, it's so colourful.
00:31:36You've really brought that idea of a farmer's market to life.
00:31:39Yeah, look it is.
00:31:41You know, on this property here we have about seven different people growing produce.
00:31:46And then over a calendar year we probably have about 90 different growers that will supply us, all local of course.
00:31:52And I imagine with a spot like this you're not having to have like big truckloads of produce come in.
00:31:56No.
00:31:57So you're able to cater to big teak producers as well?
00:32:00Absolutely.
00:32:01We might have someone supplying us, you know, who has a prolific kumquat tree and they might bring in a box of kumquats.
00:32:06And it depends on the season.
00:32:08Of course, you know, at the moment it's looking very wintery, full of citrus and leafy greens and gorgeous beetroots.
00:32:14But if you came here in summer it would be heirloom tomatoes and eggplant and capsicums.
00:32:18Amazing.
00:32:19And I imagine it didn't look like this when you took it over.
00:32:21No.
00:32:22No.
00:32:23This farm had been left a bit to rack and ruin so there was car bodies and it was a bit of a mess.
00:32:27But we've brought it back to life.
00:32:28You certainly have.
00:32:29And I can't wait to see what's happening in the market gardens when you show me.
00:32:31Yeah, you should come and meet the farmers.
00:32:32I would love that.
00:32:33So, Sean, this is your growing space and it's chug a block full.
00:32:44Yes.
00:32:45It is.
00:32:46It's a very busy space.
00:32:47A lot going on in a small area, yeah.
00:32:48There is.
00:32:49And so how did you get into all this?
00:32:50What's your background?
00:32:51Well, my background is hospitality.
00:32:52I trained as a chef and then we started running our own businesses, myself and my wife.
00:32:57And then we moved down to the peninsula from Sydney maybe about ten years ago when we opened up a restaurant in town called Wild Grand Restaurant.
00:33:03So, I guess as a chef you're probably approaching your growing from a flavour perspective, are you?
00:33:07A hundred percent.
00:33:08Yeah, no.
00:33:09Everything about the restaurant is a seat to plate philosophy.
00:33:12And we're very seasonal and regional.
00:33:14So, traditionally what a chef would do, he would write the menu, source products from a wholesaler.
00:33:18Whereas we grow the food first and then we try and actually base the menu around that.
00:33:22Seasonal and regional.
00:33:23And it's working with those seasons and trying to keep a consistent supply to the restaurant.
00:33:27Seasonal and regional.
00:33:28Seasonal and regional.
00:33:29Seasonal and regional.
00:33:30Seasonal and regional.
00:33:31Seasonal and regional.
00:33:32Seasonal and regional.
00:33:33Seasonal and regional.
00:33:34Seasonal and regional.
00:33:35Seasonal and regional.
00:33:36Seasonal and regional.
00:33:37Seasonal and regional.
00:33:38Seasonal and regional.
00:33:39Seasonal and regional.
00:33:40Seasonal and regional.
00:33:41Seasonal and regional.
00:33:42Seasonal and regional.
00:33:43Seasonal and regional.
00:33:44Seasonal and regional.
00:33:45Seasonal and regional.
00:33:46Seasonal and regional.
00:33:47Seasonal and regional.
00:33:48Seasonal and regional.
00:33:49Seasonal and regional.
00:33:50Seasonal and regional.
00:33:51Seasonal and regional.
00:33:52Seasonal and regional.
00:33:53Seasonal and regional.
00:33:54Seasonal and regional.
00:33:55Seasonal and regional.
00:33:56Seasonal and regional.
00:33:57which is just such a benefit to everybody
00:33:59to be able to have an amazing local food source
00:34:02that's actually good for the land as well.
00:34:11Shani, how does it feel to be part of such a great community of farmers?
00:34:15It's a real privilege, actually, to share this space
00:34:18with the other growers at Trello Farm.
00:34:20We get to share knowledge, resources,
00:34:24and it's just a friendly environment to be able to work together.
00:34:29I hadn't thought of it like that.
00:34:30It really is the sharing of resources and knowledge.
00:34:32That's fantastic.
00:34:33So what sort of things are you growing?
00:34:36I'm growing flowers here.
00:34:38We have Canterbury Bells.
00:34:40We've got Feverfew over there.
00:34:43And just here is Chocolate Lace.
00:34:54Now, Sophie, we've just met some of your incredible farmers.
00:35:00How amazing to think that they're growing things right out there
00:35:03and then they get to see people put them straight in the shopping basket.
00:35:06I know. It's really special.
00:35:07And it's also special for the farmers
00:35:09because they, you know, often, you know,
00:35:11farmers are working out in the field
00:35:12and don't get to see the customer enjoying their produce,
00:35:14but here they do.
00:35:15And I love the way you've got not just fresh seasonal produce,
00:35:18but you're also extending the life of that produce
00:35:20with all these beautiful preserves and things.
00:35:22Yeah, so we have a farmhouse kitchen on site,
00:35:25which we, yeah, we value add things.
00:35:26So in the height of tomato season,
00:35:28we might be busy making tomato chutney and relishes.
00:35:31And obviously also with our beef and lamb,
00:35:33cuts that aren't selling,
00:35:35we turn them into take-home meals like lasagnas and curries.
00:35:38You've been scared of love and what it did to you.
00:35:43You don't have to run.
00:35:46I know what you can do.
00:35:49Melissa, here are our rainbow carrots.
00:35:51You see, there's not many places you could walk into
00:35:53and go home with a bunch like that, is there?
00:35:55Look at those colours.
00:35:56Yeah.
00:35:57Sophie, I love what you're doing here.
00:35:58It really is paddock to plate, shovel to shelf,
00:36:01however you want to put it.
00:36:02Yeah.
00:36:03And you can't come somewhere like this
00:36:04without, well, tasting something,
00:36:06but also doing a bit of shopping.
00:36:08Absolutely.
00:36:08So I'm going to get stuck into this.
00:36:10Do you mind?
00:36:10Go for it.
00:36:11Just saying, hey, I'm going to munch on your produce.
00:36:14Look at that.
00:36:15So this one, the rainbow carrots,
00:36:16that's still red on the inside.
00:36:17And it's so fresh.
00:36:21So I'm going to get myself a basket
00:36:23and take something home too.
00:36:24Go shopping.
00:36:25Go shopping.
00:36:25So thank you.
00:36:28I want you to meet a very special animal.
00:36:31This is Shaken, and she is a therapist.
00:36:34When she goes racing, she'll be like an Olympic athlete.
00:36:37Go, go, go.
00:36:38All about performance and, more importantly,
00:36:41about trying to win.
00:36:42You're right?
00:36:42Good girl.
00:36:44And when the race is over
00:36:45and she's passed the winning post for the very last time,
00:36:48what happens to horses like her?
00:36:51Well, that's where the Racehorse Retirement Programme takes over
00:36:54and she's got a whole new life in front of her.
00:37:01We're just outside of Aberdeen
00:37:03in what is the Upper Hunter Valley.
00:37:05It's ideal horse country.
00:37:07Godolphin is known all over the world
00:37:08for producing wonderful racehorses,
00:37:10wonderful thoroughbreds.
00:37:12But Godolphin is also recognised
00:37:13for their lifetime care programme,
00:37:16which looks after them long after their careers are over.
00:37:20There's a little bit of bribery going on here, right?
00:37:22I've never known a horse that didn't like a carrot.
00:37:24You're absolutely right.
00:37:26The way to their heart is through their stomach.
00:37:28Yeah.
00:37:29What's this horse's name?
00:37:30This horse's name is Trekking.
00:37:32He won two group ones, over $5 million.
00:37:35He's with us now.
00:37:36He's got a nice, happy life to go forward.
00:37:40And he's very much about what we're talking about,
00:37:42which is the lifetime care programme for horses.
00:37:44Now, you call him one of the ambassador horses.
00:37:48Yes.
00:37:48What exactly does that mean?
00:37:49Well, the flag bearer programme is for these horses
00:37:53that were notable on the track,
00:37:55or so they're notable in the public eye.
00:37:58And they're really bastions for the programme
00:38:01that is going to promote them their lifetime care.
00:38:05He's basically an example of what we do with him.
00:38:07How does someone go about getting hold of one?
00:38:10There's a dedicated department in lifetime care
00:38:13to make sure that these horses get to the right homes
00:38:17and that they're looked after for their duration of their life.
00:38:20OK, do they have to pay money for these horses?
00:38:22No, no.
00:38:23The whole idea of this is that we, as an organisation,
00:38:28are responsible for these horses.
00:38:29We have a little saying in sort of the animal training world
00:38:32which says, set them up to succeed.
00:38:35Yeah, yeah, yeah, very much.
00:38:37It's very similar to children.
00:38:39It's very similar to anything that you want to get the best out of them.
00:38:42They need to be trained.
00:38:43They need to be educated.
00:38:45And they need to, for want of a better word, enjoy what they're doing.
00:38:50Now, to me, has he got any particular mates, friends of his?
00:38:54Yes, I think so.
00:38:55Oddly enough, this horse is one of his closest rivals
00:39:00and also a horse that he went through the whole training programme
00:39:03is another elite athlete, which is a horse called Osborne Bulls.
00:39:18Good boy.
00:39:18He looked good, didn't he?
00:39:19I've got sun shining on that coat.
00:39:21Laurie, Laurie, Laurie.
00:39:23Tell me about this horse.
00:39:24Who is he?
00:39:25So this is Ozzy.
00:39:26He was known as Osborne Bulls on the racetrack.
00:39:28I know.
00:39:29Was he any good?
00:39:29He was.
00:39:30He was very good.
00:39:31He won nearly $3 million in prize money.
00:39:33So how come you've got him?
00:39:35So he is part of the Godolphin Lifetime Care Programme
00:39:38and he is a flag bearer for that programme.
00:39:41So I am his lifetime custodian.
00:39:44So you have to look after him or you want to look after him
00:39:47for the rest of his days.
00:39:49That's right.
00:39:49Yep, exactly.
00:39:50Give him this nice big paddock and lots of love.
00:39:53Did you have to pay a lot of money?
00:39:55No.
00:39:56You didn't?
00:39:56No, not at all.
00:39:58So he's gifted, essentially.
00:40:00So what was it like when you met him for the first time?
00:40:02It was like meeting a celebrity, to be honest.
00:40:05You know, I'd really admired him on the racetrack
00:40:08and, you know, he'd done some incredible things
00:40:10and was really, really tough and honest
00:40:13and then got the pleasure of working with him
00:40:15and a few years later was able to take him on in the programme.
00:40:19He gets out into the community,
00:40:21shows the versatility of the thoroughbred.
00:40:23So we get out, we visit our local aged care facility
00:40:25a few times a year.
00:40:28He's been involved for the last couple of years
00:40:30in the Scone Horse Festival,
00:40:31so we participate in the parade that kicks off the festival.
00:40:35Right.
00:40:35And I've also taken him in a couple of local agricultural shows
00:40:40just in a lead class and, yeah, he's done not too badly.
00:40:44Laurie, that's a big responsibility.
00:40:46How do you handle that?
00:40:48First and foremost, I'm very proud to be his carer.
00:40:54I do pinch myself all the time that I've got Osborne bulls in my paddock
00:40:59and it's, yeah, firstly a lot of pride,
00:41:02but, yeah, we're always really mindful of what's going on around us
00:41:05and the safety of everybody.
00:41:07It's not something I took lightly, but it's, yeah, without question.
00:41:11This is his home, yep.
00:41:12Not all retired racehorses give up competing entirely.
00:41:24Some find a whole new discipline.
00:41:28Now, Paige, I understand that you,
00:41:30I'll use the word specialise,
00:41:32in off-the-trackers or thoroughbreds
00:41:35that have finished racing
00:41:37and you are re-educating those horses for some other purpose.
00:41:40You brought her in and what did you do?
00:41:42I just started from the beginning with her.
00:41:45Like, rode her like she didn't know anything.
00:41:47Just did a lot of steady work, a lot of walking,
00:41:49heaps of walking with her.
00:41:51Yeah.
00:41:51Just to get them to relax
00:41:52and know that they don't actually have to go fast anymore.
00:41:55And how did you make her do that?
00:41:58Patience.
00:41:59Well, thank you.
00:41:59That's the honest answer, isn't it?
00:42:01Yeah.
00:42:02What made you buy her?
00:42:03Her eyes and how she walks.
00:42:05Watching her walk around, we just fell in love.
00:42:07Rode her for, like, five minutes
00:42:08and I was like, this is my horse.
00:42:10What's your aim?
00:42:11What do you want to do?
00:42:12What's the pinnacle of success for you?
00:42:14She loves the show jumping.
00:42:16Does she?
00:42:16Loves it.
00:42:17Brisbane Royal this year is definitely on there.
00:42:20Right.
00:42:20Take this one there
00:42:21and then hopefully the Olympics one there.
00:42:23You are now doing this as a full-time job.
00:42:25Yep.
00:42:25Full-time.
00:42:26Full-time riding horses.
00:42:28And you love it?
00:42:29Love it.
00:42:30I'm learning so much from it all.
00:42:31Now, you're her coach at the Olympics.
00:42:46Yeah, I'm her coach.
00:42:47I've been a coach for quite some time,
00:42:48since she was a fair bit smaller than she is now.
00:42:51Has she got what it takes to get to the Olympics?
00:42:53Oh, absolutely.
00:42:54And she's got, in the competition arena,
00:42:57she has ice running through all veins.
00:42:59You've seen her ride around.
00:43:00She's got beautiful, soft hands.
00:43:01Yeah.
00:43:02She's got a lovely, calm demeanour about her.
00:43:04And I think that transfers to the horses.
00:43:07You know, we've had a wonderful time up here in Scone.
00:43:10It's been absolutely fantastic.
00:43:11And the home of the horses, I can understand that.
00:43:13I love the motto.
00:43:15Home is where the horse is.
00:43:17There's something special.
00:43:18An easy way to hide a dated border top?
00:43:27We'll use some timber trim.
00:43:30If you're into rare and unusual plants,
00:43:32you are going to absolutely love this.
00:43:36Keep warm and cosy with this month's issue
00:43:39of the Better Homes and Gardens magazine.
00:43:41Check out these easy and stylish ways
00:43:43to create a cosy nook.
00:43:45And find out from the experts
00:43:46how downlighting can be used
00:43:48to keep the snug vibes going.
00:43:50Plus, find all the details
00:43:52for Adam's revolving bookshelf.
00:43:54Learn how to upcycle an old jumper
00:43:56into a cuddly coat for your furry friend.
00:43:59And don't miss out
00:44:00on your free downloadable knit and crochet book.
00:44:03Get your copy of the August magazine today.
00:44:09So much better
00:44:11It's a feeling
00:44:14When it comes to amazing gardens
00:44:20around the country,
00:44:21you might not expect me
00:44:22to bring you to a typical Aussie street.
00:44:24But nestled in this suburban bliss
00:44:26is a garden that proves
00:44:28that laying down the groundwork
00:44:29really pays off.
00:44:30This standard residential block
00:44:39is owned by Peter Nixon.
00:44:40He is one of Australia's
00:44:41leading landscape designers
00:44:42with well over 40 years experience.
00:44:45And today,
00:44:46we're getting a sneak peek
00:44:47over the fence
00:44:47at his personal botanic gardens.
00:44:49The entryway to the house
00:44:58is really lovely.
00:44:59We've got this dombea
00:45:00that's just growing over the top.
00:45:02And when the light hits those leaves,
00:45:04you just look like
00:45:04almost you're underwater
00:45:05looking up at lily pads.
00:45:07It's really lovely.
00:45:07As soon as you walk into this garden,
00:45:17you can tell Peter
00:45:18is a real plantsman.
00:45:19There is so much to look at.
00:45:20You've got aloes,
00:45:21you've got alocasia,
00:45:22the elephant's ears,
00:45:23and this fine-leaf alternanthra
00:45:25that I've never seen before.
00:45:27What's really apparent in this garden
00:45:29are the different varieties of plants.
00:45:31Nothing here is standard.
00:45:32Take this just this year,
00:45:33for example,
00:45:34or the shrimp plant.
00:45:35This lovely claret color
00:45:36to the flower
00:45:37is really unusual.
00:45:38Normally,
00:45:38it's sort of an orangey color.
00:45:40What I like about this plant as well
00:45:42is how it's been treated
00:45:43maintenance-wise.
00:45:43At the back,
00:45:44it's been left
00:45:44and it's sort of a lot leggier,
00:45:47whereas at the front,
00:45:48where it's been pruned,
00:45:48it's become a lot denser
00:45:49and you get a lot more flowers.
00:45:51So it's almost like
00:45:52getting two plants
00:45:53for the price of one.
00:46:02Peter.
00:46:02Sally.
00:46:03Thank you for having us
00:46:04at your lovely botanic gardens.
00:46:05A great pleasure.
00:46:06So how long
00:46:07have you been here for?
00:46:08I've been here
00:46:09for a bit over 10 years.
00:46:10Okay.
00:46:10And what was it like
00:46:11when you bought it?
00:46:12Because I can imagine
00:46:12it didn't look like this.
00:46:14It was just
00:46:15a blank piece of lawn
00:46:16with the shrubs
00:46:18along the boundary lines.
00:46:19So a standard
00:46:20Australian garden?
00:46:21A blank canvas.
00:46:22So how do you start
00:46:23transforming that
00:46:24into this?
00:46:26So first of all,
00:46:27you need to eliminate
00:46:27the grass
00:46:28to make your garden space.
00:46:29And all those
00:46:31packing boxes
00:46:31you moved with,
00:46:32just strip the tape off,
00:46:34press them flat
00:46:35and put about
00:46:37this much
00:46:37of organic mix,
00:46:39about 300.
00:46:40And over two
00:46:41or three
00:46:41or four months
00:46:42that will,
00:46:43all the air
00:46:43will squeeze out of it
00:46:44with the rain
00:46:45and it will rot
00:46:46the cardboard
00:46:46and the grass underneath.
00:46:49So no dig.
00:46:50So what plants
00:46:50went in first?
00:46:51The first plantings
00:46:53I put in
00:46:53was a strange combination
00:46:55of native hibiscus.
00:46:57They had a short
00:46:58life cycle
00:46:59relative to most trees
00:47:00that are six metres plus.
00:47:02Right.
00:47:02And by the time
00:47:03it got to the fourth season
00:47:04they'd burnt out.
00:47:06But in that time
00:47:06they'd given some
00:47:07scant shelter
00:47:09to the permanent
00:47:10planting underneath.
00:47:11So it really is
00:47:12a long-term plant?
00:47:14It's just a feel
00:47:15as you go along.
00:47:16It's not...
00:47:17The garden was never
00:47:18really planned as such
00:47:20but it is a garden
00:47:21made from plants
00:47:22and all the non-planted
00:47:25inclusions are there
00:47:25to complement the planting.
00:47:33So Peter,
00:47:34tell me a little bit
00:47:35about the shade structure.
00:47:37So this shade hut,
00:47:38Charlie,
00:47:38the reason why it's here
00:47:40is that that direction
00:47:42coming in
00:47:42is the north
00:47:43and that means
00:47:44that for the June-July period
00:47:46you can actually sit
00:47:47in the sun.
00:47:48Right.
00:47:48Then for the nine months
00:47:49of the year
00:47:50that you're desperate
00:47:50for shade
00:47:51when the sun is higher
00:47:52in the sky
00:47:53it's in the shade.
00:47:54But still facing north.
00:47:56So the orientation
00:47:57is really quite
00:47:58a practical one.
00:47:59Yes.
00:48:00But it's also
00:48:00an attractive one
00:48:01isn't it?
00:48:02I mean I love the roof
00:48:03that you've got here
00:48:04and the flooring
00:48:05is pretty special as well.
00:48:06And this is Figo?
00:48:08The Charlie Figo,
00:48:09the Port One
00:48:10Magnolia.
00:48:11Yes, so that'd be
00:48:11a nice fragrance
00:48:12under here
00:48:12when it's in bloom.
00:48:13It's quite scented
00:48:14but really it's also
00:48:15for screening.
00:48:17Right.
00:48:17So you get a bit
00:48:17of separation
00:48:18from the street.
00:48:24So Peter,
00:48:24these green walls
00:48:25are sensational.
00:48:27Well, they look
00:48:28very appealing,
00:48:29don't they?
00:48:30They're absolutely.
00:48:30It's a great feature.
00:48:31Yeah.
00:48:32There's another
00:48:33aspect to them.
00:48:34So it's all
00:48:35about the deck.
00:48:36So the width
00:48:37of the deck
00:48:38isn't very much.
00:48:38It's a much longer space
00:48:40and to try
00:48:41and not make
00:48:42the deck
00:48:42much narrower
00:48:43than it really is
00:48:44not to put containers
00:48:46along here
00:48:47with planting
00:48:47that's going to expand
00:48:48out and take away
00:48:49your useful space.
00:48:51It just works
00:48:51really well.
00:48:52I think the problem
00:48:53with containers
00:48:53is you can only
00:48:55really plant one thing
00:48:55in them because
00:48:56it's very limited
00:48:57space, isn't it?
00:48:58It is,
00:48:58but also it puts
00:48:59all the onus
00:49:00on the owner
00:49:01to bring water,
00:49:03fertiliser.
00:49:04It's a high
00:49:04maintenance prospect.
00:49:06And you've got
00:49:06a mirror.
00:49:07I love the way
00:49:07you've just let
00:49:08that age.
00:49:10Yeah, I knew
00:49:10that the silver
00:49:11backing would come off
00:49:12and it also
00:49:14lends
00:49:14a certain
00:49:15gardener's mystery
00:49:16to that combination.
00:49:18Well, Peter,
00:49:18this garden
00:49:19is so deceptive
00:49:20with its greenery.
00:49:21I absolutely love it.
00:49:22You never know
00:49:22what's going on
00:49:23and where it's going on.
00:49:24Do you mind
00:49:25if I have a closer
00:49:26look myself?
00:49:27Sure.
00:49:27All right, thank you.
00:49:28I'll see you a bit
00:49:28later on.
00:49:29Okay.
00:49:37Peter has been
00:49:38really clever
00:49:39with every square
00:49:40inch of his house.
00:49:41Who doesn't have
00:49:42a small utility space
00:49:43that just looks
00:49:44out at a boring fence
00:49:45here.
00:49:46It is something
00:49:46sensational.
00:49:47They're lovely
00:49:47and textured.
00:49:48We've got
00:49:48hoyas,
00:49:49there's bromeliads,
00:49:50hanging ripsalis
00:49:51and that really
00:49:52stunning orchid.
00:49:53It just goes to show
00:49:54with a bit of
00:49:55clever plant selection
00:49:56you can have
00:49:57a beautiful garden
00:49:57from front to back.
00:50:05Peter,
00:50:06I just love
00:50:07how your garden
00:50:07spills out
00:50:08into the street.
00:50:09You know,
00:50:09it's high drama.
00:50:10You definitely know
00:50:10you're here.
00:50:11Oh, thanks,
00:50:12Charlie, yes.
00:50:13I think it's nice
00:50:13to have a garden
00:50:15that integrates
00:50:16with the streetscape.
00:50:17Why not?
00:50:18And that adds
00:50:18to a sense of arrival.
00:50:20Yes, absolutely.
00:50:21I mean,
00:50:21you've done a
00:50:22sensational job here
00:50:23and it just goes
00:50:23to show if you go
00:50:25from the ground up
00:50:25and plant it properly,
00:50:27you too can have
00:50:27a spectacular garden.
00:50:28Thanks, Charlie.
00:50:29Well, thanks for
00:50:29having me.
00:50:31Coming up,
00:50:32this daggy bathroom
00:50:33is about to bounce back.
00:50:35Oh, wow.
00:50:37How good does this look?
00:50:39And Graham's walked
00:50:40through hundreds
00:50:40of fields of flowers
00:50:42but he still finds
00:50:43the wonder in them.
00:50:44Isn't this incredible,
00:50:46staggeringly beautiful sight?
00:50:47I just love it.
00:50:51To catch up
00:50:51on any stories
00:50:52you've missed,
00:50:53plus find lots
00:50:54of pet training
00:50:55tips and tricks,
00:50:56as well as loads
00:50:57of cute animals
00:50:58and exclusive content,
00:50:59check us out
00:51:00on 7 Plus.
00:51:01This segment
00:51:10is brought to you
00:51:11by Bunnings Warehouse,
00:51:13where DIY
00:51:13is made easy
00:51:15with the lowest prices.
00:51:18Earlier,
00:51:18Adam and I
00:51:19began a bathroom
00:51:20makeover
00:51:20on a pretty modest budget,
00:51:22which has meant
00:51:22more of a cosmetic
00:51:23facelift
00:51:24than a full rip-out
00:51:25and reno.
00:51:26Yeah, so far
00:51:27we've freshened it up
00:51:28with some paint
00:51:28and a clean
00:51:29and added our feature piece,
00:51:31this beautiful
00:51:31timber vanity.
00:51:33And now
00:51:33we can add
00:51:34even more decorative
00:51:35pieces to match.
00:51:36Yeah, is that my cue
00:51:37to get the mirrored cabinet on?
00:51:38Yes, please.
00:51:44There we go.
00:51:51Nice.
00:51:53Now, because we had
00:51:53a little bit of tile
00:51:55and then the plaster work,
00:51:56it steps in,
00:51:56so I've just added
00:51:57a bit of plywood
00:51:58at the back
00:51:58and now everything
00:51:59sits nice and plumb.
00:52:01Looks good,
00:52:01but I can't wait
00:52:02to see
00:52:02what you're going
00:52:03to do with this.
00:52:04Yeah, well,
00:52:04I've picked up
00:52:04the timber from Bunnings,
00:52:05so now I'll start the make.
00:52:12We're going to be using
00:52:13this to cover
00:52:14the border tile
00:52:15and create some extra storage
00:52:16in the bathroom,
00:52:17but we'll be putting
00:52:18it upside down,
00:52:19so it'll be more
00:52:20like a picture rail
00:52:21that you used to find
00:52:22in the old traditional
00:52:23style homes.
00:52:24To start off,
00:52:25I'm going to be marking
00:52:25out 200mm centres
00:52:27and then using my smart bit
00:52:29to pre-drill
00:52:29and countersink
00:52:30some holes.
00:52:52All right,
00:52:52my hole's drilled,
00:52:53now we can flip this over.
00:52:55Now, the thing
00:52:55that makes this project smart
00:52:56is it obviously
00:52:57does two things.
00:52:58We know it covers
00:52:58the border tile,
00:52:59but how are we going
00:53:00to create extra storage?
00:53:02Well, it's with
00:53:02these 16mm dowels.
00:53:05So now I'll utilise
00:53:05these holes
00:53:06and I'll use my spade bit
00:53:08and I'll sit the centre
00:53:09of it in those holes
00:53:10and drill through
00:53:11around halfway.
00:53:12Nice, with all my holes
00:53:27drilled, before I add
00:53:28these dowels,
00:53:29I'm actually going
00:53:30to flip this over
00:53:30and put this 12x12 trim
00:53:34on the top.
00:53:35That way,
00:53:36it'll create
00:53:36a little rebate
00:53:37and that's where
00:53:38our border tile
00:53:39will sit
00:53:40and it'll cover
00:53:40the top of that tile
00:53:41for us.
00:54:10Nice, now these dowels,
00:54:20they're great
00:54:20for hanging things
00:54:21like towels
00:54:22and robes on,
00:54:23but we need
00:54:23some more storage.
00:54:25So I've got
00:54:25some more hardwood
00:54:27and basically
00:54:28this 90mm,
00:54:29well that's going
00:54:29to act as shelves
00:54:30and the thinner material,
00:54:32the 40mm,
00:54:32that will be
00:54:33the battens
00:54:33at the back.
00:54:34First thing
00:54:35I need to do
00:54:35is start cutting
00:54:36everything to size.
00:54:37with all my pieces
00:54:49cut,
00:54:50instead of keeping
00:54:51them square,
00:54:51I want to put a bit
00:54:52of a detail on it
00:54:53so I'm going to be
00:54:53curving them off,
00:54:54get rid of that sharp
00:54:55angle,
00:54:56I'll be doing it
00:54:56on the shelves
00:54:57and the battens
00:54:58at the back.
00:54:58I'm just giving
00:55:13the corners
00:55:14a bit of a sand,
00:55:14clean them up.
00:55:19Now what I'm going
00:55:20to do is drill
00:55:21an 18mm hole
00:55:22at the top,
00:55:23that way
00:55:24they will slip
00:55:25over these dowels.
00:55:27To fix the shelves,
00:55:28I'm just gluing
00:55:29and screwing
00:55:29with some bugle
00:55:30screws from behind.
00:55:44And that is
00:55:45our completed unit.
00:55:46Now I've got
00:55:47to do one last thing
00:55:48because we're hooking
00:55:48this onto our dowels
00:55:50and it's got this
00:55:51thickness of 18mm
00:55:53on the back.
00:55:53If we sit it on,
00:55:54it's going to be
00:55:55sitting on a little
00:55:55bit of an angle
00:55:56like so.
00:55:57So on the back
00:55:58here,
00:55:59I've just got
00:55:59some 18mm blocks
00:56:00and that will
00:56:01allow everything
00:56:01to sit nice
00:56:02and flush.
00:56:15Final step,
00:56:16which is the most
00:56:16important because
00:56:17we are in a wet
00:56:18area and there's
00:56:18going to be a lot
00:56:19of moisture.
00:56:19We want to seal
00:56:20this timber and
00:56:21to do that,
00:56:22I'm just putting
00:56:22on a clear coat.
00:56:34I've had Adam help
00:56:35me by putting
00:56:35the spindles on.
00:56:36If you're not
00:56:36confident doing this
00:56:37at home yourself,
00:56:38I'd highly recommend
00:56:39getting a licensed
00:56:40plumber.
00:56:41But how good
00:56:42do these black
00:56:42tabs look?
00:56:43To attach this
00:56:49hardwood trim
00:56:50to our tiles,
00:56:51I'm just using
00:56:51some white adhesive.
00:56:53So it runs along
00:56:54the top of our
00:56:55border tile
00:56:55and I'll put some
00:56:56blobs on the face
00:56:57as well.
00:57:01Then wherever
00:57:02there's a stud,
00:57:02I'm pre-drilling
00:57:03my hole
00:57:04and using a
00:57:08bullet head nail
00:57:09to fix it in place.
00:57:11Now I'm just
00:57:11going to use my
00:57:12punch.
00:57:13I'll put that nail
00:57:13all the way in
00:57:14and some hardwood
00:57:15filler to finish it
00:57:16off.
00:57:16I think Jet is
00:57:17going to absolutely
00:57:18love this.
00:57:27Oh wow,
00:57:29how good does
00:57:29this look?
00:57:30Absolutely gorgeous,
00:57:31isn't it?
00:57:32And practical too.
00:57:33So good.
00:57:33And you're a genius
00:57:35because an upside
00:57:36down skirting board,
00:57:36who would have
00:57:37thought?
00:57:37Yeah, keep it
00:57:38simple.
00:57:39I do think though
00:57:39to balance out
00:57:40all this timber,
00:57:41which I love,
00:57:42we do need some
00:57:43of the black
00:57:43accents.
00:57:44So this is the
00:57:45first thing,
00:57:45the towel rail,
00:57:46which is going
00:57:46to go just here.
00:57:47Beautiful.
00:57:48It'll really pop
00:57:48off the white
00:57:49tiles as well.
00:57:49It will.
00:57:50A bit of monochrome.
00:57:51Is that what
00:57:52they call it?
00:57:52Like your shirt.
00:57:54Bang, I'm
00:57:54starting to learn.
00:57:55Black and white.
00:57:56Go to pies.
00:57:57Glad to get it in.
00:58:03This new
00:58:08timber blind
00:58:08will tie in
00:58:09beautifully
00:58:09with the trim
00:58:10and with the
00:58:11vanity.
00:58:15I know how
00:58:16good you are
00:58:16with styling,
00:58:17so...
00:58:17All right.
00:58:17Beautiful.
00:58:18Come all over this.
00:58:19With a bit
00:58:36of clever design,
00:58:37we've kept this
00:58:37cosmetic makeover
00:58:39to a modest budget
00:58:40and a lot less
00:58:41than a full
00:58:42bathroom reno.
00:58:43This is an
00:58:44achievable project
00:58:45that you can
00:58:45mostly do yourself,
00:58:47except for obviously
00:58:48a plumber
00:58:48to hook up
00:58:49the vanity
00:58:49and a sparky
00:58:50for these
00:58:50beautiful pendant
00:58:51lights.
00:58:52Yeah, and your
00:58:52fantastic timber
00:58:53trim meant that
00:58:54we didn't have
00:58:55to replace
00:58:55those feature
00:58:56tiles and
00:58:57it's provided
00:58:58a whole heap
00:58:58of stories.
00:59:01It's fair to
00:59:02say that
00:59:03overall,
00:59:03this is a
00:59:04great result.
00:59:14Row upon row
00:59:16of incredible
00:59:17colour.
00:59:18Yes, it has
00:59:18to be
00:59:19to be
00:59:19the
00:59:19lilians.
00:59:21This month's
00:59:22Better Homes
00:59:22and Gardens
00:59:23magazine is all
00:59:24about keeping
00:59:24us warm and full.
00:59:26Take a stroll down
00:59:27memory lane
00:59:28with comforting
00:59:28favourites like
00:59:29this classic pork belly
00:59:31with potato bake.
00:59:32Discover soup recipes
00:59:33perfect for weeknights,
00:59:35ideas for baking
00:59:36with cinnamon,
00:59:37and even some
00:59:38comforting recipes
00:59:39for cooking
00:59:39with a thermomix.
00:59:41Find bonus knitting
00:59:42and crochet patterns,
00:59:43plus brain-teasing
00:59:44puzzles.
00:59:46Grab your copy
00:59:47of the August magazine
00:59:48out now.
00:59:55Isn't this incredible,
00:59:57staggeringly beautiful
00:59:58site?
00:59:58I just love it.
00:59:59Row upon row
01:00:00of really strong,
01:00:02sturdy plants,
01:00:03beautiful flowers,
01:00:04and look at the colour.
01:00:05It's just about
01:00:06every colour
01:00:07of the rainbow
01:00:07right across this
01:00:08hillside here.
01:00:10It's one of my
01:00:10all-time favourites.
01:00:12This is the lilium.
01:00:13Lost in the dream
01:00:15or just the silence
01:00:17of a moment?
01:00:21Well, I'm at
01:00:22Druitt's Bulb Farm
01:00:24in the Dandenongs,
01:00:25just outside of Melbourne.
01:00:26Now, the family's been
01:00:27growing bulbs here
01:00:28for over 50 years.
01:00:30Now, these liliums
01:00:31are loving the rich
01:00:32volcanic soils
01:00:33and the climate
01:00:34up here in the Dandenongs,
01:00:35but the great thing
01:00:36is these liliums
01:00:37can be grown
01:00:38all around Australia,
01:00:39just about anywhere,
01:00:40right down in the
01:00:41cool parts of Tasmania,
01:00:43the tropics up in the
01:00:44Whitsundays in Queensland
01:00:45and over in the west
01:00:46in Perth.
01:00:47Tim, it's a massive
01:00:55operation.
01:00:56So how many acres
01:00:57have you got here?
01:00:57We've got 16 acres
01:00:58on this property
01:00:59and another 16 acres
01:01:00just around the corner.
01:01:01Do you know
01:01:02how many bulbs
01:01:03you're growing?
01:01:04Not exactly.
01:01:05Somewhere north
01:01:06of 10 million, though.
01:01:07Isn't that incredible?
01:01:08Yeah, look,
01:01:08it never stops for us.
01:01:09So basically,
01:01:10when summer comes along,
01:01:11that's when we're
01:01:12harvesting all your
01:01:13traditional spring
01:01:14flowering bulbs.
01:01:15And when winter
01:01:16flips around,
01:01:16that's when we're
01:01:17harvesting all of the
01:01:18liliums and the like.
01:01:20So you plant them
01:01:20for summer colour.
01:01:21If you time it
01:01:22in your garden,
01:01:22you can have some
01:01:23from a bulb in flower
01:01:24all year round.
01:01:25I've seen some
01:01:26incredible varieties
01:01:28that we've been
01:01:28filming today,
01:01:30but there are some
01:01:30new ones and maybe
01:01:31some secret varieties
01:01:33that are your favourites?
01:01:34Look, one of my
01:01:35standout favourites
01:01:36has to be Knight Rider.
01:01:37It's the darkest
01:01:38of all the liliums
01:01:39and one of the closest
01:01:40to black as you
01:01:40can possibly get.
01:01:42I guess black is
01:01:42almost that holy grail
01:01:43flower in the garden.
01:01:45Like blue roses.
01:01:45Exactly.
01:01:46But it is absolutely
01:01:47magnificent and majestic.
01:01:48I also love some
01:01:50of the new breeding
01:01:51in liliums.
01:01:52So they're called
01:01:53T.A. liliums,
01:01:54which stands for
01:01:54trumpet, cross and
01:01:56Asiatic.
01:01:57They're really vigorous
01:01:58and really good
01:01:59for the Australian
01:01:59climate all across
01:02:00Australia.
01:02:01They clump up
01:02:02really nicely,
01:02:03very strong stems
01:02:04and a high bud count.
01:02:05So from a relatively
01:02:06small bulb,
01:02:07you're going to get
01:02:08lots of flowers
01:02:09and lots of buds
01:02:10for very little effort.
01:02:10There really is a lilium
01:02:12for every gardener.
01:02:13Look, my mother,
01:02:14she is highly allergic
01:02:15to the scent of liliums.
01:02:16Right.
01:02:16Can't be anywhere
01:02:17near them,
01:02:18but she can actually
01:02:19have the new pollen
01:02:19and fragrance-free
01:02:20varieties that we've
01:02:21been working on
01:02:22and bringing into
01:02:22the country.
01:02:23Now, liliums might look
01:02:39maybe a little bit
01:02:40delicate, but in fact,
01:02:41they're super tough.
01:02:42A really strong,
01:02:43vigorous bulb.
01:02:44Look after them
01:02:45and you get this
01:02:45fabulous display of flowers
01:02:47and look at the colours
01:02:48like heartstrings.
01:02:50Isn't it an incredible flower?
01:02:51It was basically
01:02:52a creamy yellow flower
01:02:53that's been hit
01:02:54with a spray gun.
01:02:55That beautiful burgundy red
01:02:56on the outside
01:02:57is a lovely contrast.
01:02:59Yep, heartstrings.
01:03:00Fabulous one.
01:03:01What about sweet zanica?
01:03:02A little bit taller
01:03:03and each spike
01:03:04has got five or six flowers,
01:03:06so it's a really
01:03:06good value plant.
01:03:08Look at that in there.
01:03:09You can see the little flecks,
01:03:11lots of white,
01:03:12but that little burgundy
01:03:13little touch to it.
01:03:14Now, not everybody
01:03:16likes perfume in liliums
01:03:17and sometimes in hospitals
01:03:18they don't like perfume.
01:03:20Maybe some people
01:03:20are allergic to them
01:03:21and of course the pollen.
01:03:23Oh, look at my trousers.
01:03:25Now, if you don't want
01:03:25any of those problems,
01:03:27go for Belvedere.
01:03:28Look at this one.
01:03:29It's a beautiful double white.
01:03:30Look at the number of petals
01:03:31in each flower.
01:03:33Fabulous plant
01:03:33and of course,
01:03:35no perfume
01:03:35and no stamen,
01:03:37so you don't get
01:03:38the pollen stain.
01:03:39Now, this gorgeous
01:03:49mulberry, raspberry
01:03:50sort of colour
01:03:51is a variety
01:03:52called lycos.
01:03:53Now, it's a cross
01:03:55between the trumpet liliums
01:03:56and the Asiatics
01:03:58and the end result
01:03:59is incredible vigour
01:04:01and grow anywhere cultivation,
01:04:04so it's a really tough one,
01:04:05but you'll also notice
01:04:06the eye-watering colour.
01:04:08It's quite tall,
01:04:10so if you're going
01:04:10to grow them in a pot,
01:04:11a nice big mass of them
01:04:12with maybe some annuals
01:04:13around the outside
01:04:14or in a garden bed
01:04:16at the back of the border,
01:04:17then you can have
01:04:18the shorter ones
01:04:19growing at the front.
01:04:20And the perfume,
01:04:22oh, just beautiful.
01:04:24The great thing
01:04:33about liliums,
01:04:34they love being grown
01:04:35in the garden,
01:04:35but they're perfect
01:04:37in pots as well.
01:04:38And of course,
01:04:38the thing with liliums,
01:04:40as Tim said earlier,
01:04:41you've got all
01:04:41these different seasons
01:04:42rolling through
01:04:43with different varieties
01:04:44of liliums.
01:04:45Now, if you're buying that,
01:04:47it's a little bit piddly,
01:04:48but if you want
01:04:49to get a beautiful bulb,
01:04:50look at the size of that,
01:04:51and you can be planting
01:04:52those into the garden
01:04:53or into pots
01:04:55at this time of the year.
01:04:56I'm actually going to go
01:04:57for a bit of instant colour,
01:04:59so I'll be going
01:05:00for this beautiful here,
01:05:01which is called buzzer.
01:05:03Now, buzzer is a really
01:05:05great little plant.
01:05:06You'll see it
01:05:06in your local garden centre
01:05:07already in bud.
01:05:10So just gently take it
01:05:11out of the pot.
01:05:13You don't need to upset
01:05:14the root ball.
01:05:15Remember,
01:05:15these are already growing.
01:05:17Okay, all the bulb,
01:05:18everything's in there,
01:05:19in the pot,
01:05:20and they're ready to take off.
01:05:21So put that little fella
01:05:22in there.
01:05:24But I want to sort of
01:05:24jazz it up a little bit.
01:05:26Now, look at that.
01:05:27You've got some beautiful colour,
01:05:28nice contrast,
01:05:29and a great display.
01:05:31A couple of things
01:05:32to be wary of.
01:05:33Drainage.
01:05:33You must have plenty
01:05:34of holes in your pot.
01:05:36See these here?
01:05:36There's three, four holes.
01:05:37That means they're going
01:05:38to drain really well.
01:05:40Don't be afraid
01:05:40to put a little bit
01:05:41of crock in the bottom,
01:05:42maybe a little bit
01:05:43of gravel, I find.
01:05:44A bit of mesh over the bottom
01:05:45so the gravel
01:05:45doesn't fall through.
01:05:47Drainage is essential.
01:05:48And in a nice,
01:05:49open, friable,
01:05:50good quality potting mix.
01:05:51And then you can plant out,
01:05:53well, at different times
01:05:54of the year,
01:05:54you can plant out your bulbs
01:05:55or you can plant out
01:05:57some potted colour.
01:05:58Either way,
01:05:59you're going to end up
01:05:59with a fantastic display
01:06:01of liliums.
01:06:01This weekend,
01:06:13why not plant a bit
01:06:13of glorious,
01:06:14colourful glamour
01:06:15at your place,
01:06:16in your garden
01:06:17or maybe add
01:06:18to your pot collection.
01:06:19There's just a fabulous array
01:06:21of colours
01:06:21and flower shapes.
01:06:23I'm sure there's bound
01:06:23to be a lilium variety
01:06:24that you'll want to grow
01:06:26at your place.
01:06:26Well, what an amazing journey
01:06:36this glass of water
01:06:37has been on
01:06:38from a dam
01:06:39to a filtration plant,
01:06:40then being piped
01:06:41all around our cities
01:06:42to end up
01:06:43in our taps
01:06:44in homes
01:06:45right around the country.
01:06:46Well, I hope that you
01:06:47have found this episode
01:06:48of Better Homes and Gardens
01:06:49as cool
01:06:49as a refreshing beverage.
01:06:52Bye.
01:06:56Next time,
01:06:58choosing the perfect suburb
01:06:59is a little like
01:07:00choosing the right partner.
01:07:02You can't rush things.
01:07:04What's important to you
01:07:05when you're looking
01:07:06for your dream suburb?
01:07:07We're getting our steps up
01:07:08on a walking tour
01:07:09to find out.
01:07:13Is this a giant money pit
01:07:15or a golden opportunity?
01:07:18It's a bit of a concrete jungle
01:07:19but heaps the potential, Charlie.
01:07:20Guys, imagine this place
01:07:21as the perfect entertainer
01:07:23with minimal excavation.
01:07:25Plus, these herby
01:07:26Italian dumplings
01:07:27will knock you off your feet.
01:07:29I think that is a knocky
01:07:30that even a nonna
01:07:32will be impressed with.
01:07:34Don't judge a recipe
01:07:35before it's baked.
01:07:36I promise you
01:07:37this is not an experiment
01:07:39that went wrong.
01:07:40It's my delicious,
01:07:42sticky, chewy
01:07:43matcha brownie.
01:07:48And this skateboarding bulldog
01:07:50is the real deal.
01:07:52Jono,
01:07:53do you like skateboards?
01:07:55I think he does.
01:07:57That's next time
01:07:58on Better Homes and Gardens.
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