October 31, 2024 • 7 mins
Today's farmer panel is a true farming partnership! We catch up with the Celebrity Power Couple of NZ farming as we look back on Season 2 of Nadia's Farm and ask if there'll be a Season 3?
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Speaker 1 (00:04):
The farmer battle with cortev agrascience enriching laves for generations
to come. Today's Farmer panel are a true farming partnership
Nadia Limb and Carlos Bagri. Of course, season two point
five of Nadia's Farm has now completed. I've seen the
first few episodes. I just need to catch up with
(00:24):
the rest. I've been out of the country. What exciting
stuff Carlos happened in the last couple of episodes. Just
wet my appetite.
Speaker 2 (00:33):
Oh, I'll tell you what well. You've taken me talking
about beverages again, which Nadia be going. No, you've got
to start it on swifty years again, swifty beer. I think.
I think as the show progresses, what we see is
the that moment and behind the bear and you know,
the production where we start on, you know, a twelve
(00:54):
hundred liters little wee batch and by the time the
season comes to its close, where we're brewing in twenty
five So we're starting to see the scale build. And
of course whiskey. It's the other A little interesting thing
I've put my fingers into the moment is making a
single bolt whiskey.
Speaker 1 (01:11):
Nadia, are you a bit concerned as a recurring theme
in Carlos's life, I e. Alcohol.
Speaker 3 (01:18):
Yeah, thanks for pointing it out, Jamie. It's always been
a dream of Carlos is to do his own beer.
So so very happy for him, and it's been very successful.
I believe it's about to be arranged in all Countdown
stores now. It's in pretty much all food stuff at
the moment in all the Klands, but yeah, soon it
will be in all Countdown too, which is ridicol So yeah,
(01:38):
can congrats Carlos.
Speaker 1 (01:40):
Yeah, well, yeah, well done Carlos and your love of Bear.
And we all love Bear, let's be honest about it,
but your love of Bear. I guess what the pinnacle
for you was on your recent enough the old trip
you speak, You're called into october Fest for a couple
of days. How did the body handle that?
Speaker 3 (01:58):
It was great fun. You know, we've been together twenty years.
You know, we've got three children, and you don't get
the opportunity as a couple to go and do stuff
like that that often. So it felt I think we
kind of thought we were twenty something year olds again,
which was really fun. Yeah, but it was great.
Speaker 1 (02:18):
Let's have a look at what's happening on the farm
at the moment, because at the beginning of season two
point five, you know, you talked about changing your farming
practices and sourcing, particularly your lambs from off farm. How
has that played out.
Speaker 2 (02:33):
Yeah, we've ended up out growing our ability to I
mean basically the Gutss butchery. We have our own avatoire
on our farm and our own butcher on farm and
as like the beer as that scaled up our ability
to be able to supply our own lenses, that become
increasingly challenging and to be really honest, Royal Burn it's
(02:54):
a wonderful property that we're on the Crown Range. Anybody
who knows that that road between ourtown and Wanaka and
that were up in the Alps through and snow, it's
not a great property to land on. So we thought, well,
what the better things do would be to turn Royal
Brand into more of a finishing unit. So we have
we grow a lot of huge amount of chickery and
clover and lots of various winter crops and we've been
(03:17):
buying our lands out of Southland, so they're coming from
the fruit farm which is there.
Speaker 3 (03:24):
And they're such brilliant it's so nice to now kind
of be working with other farmers too, you know, bring
them along the journey and the frus. They do such
a brilliant job. There's such good, great farmers and they've
got a beautiful property. So yes, I think it's worked
out really well so far.
Speaker 1 (03:40):
They've got a stunning property in the old Serpiri. Goode, Nadia. Look,
I know that your farm shop and narrow Town's very
very successful, but you two aren't very good at sitting
around and not going anywhere. You've added another retail outlet
to your empire.
Speaker 3 (03:55):
Yeah, this is very new news. Hot off the hot
off the press. Actually I don't even think probably, Well,
there you go. It's only happening this weekend. So literally
this weekend on Sundays, on two days, we become part
owners of what used to be Raywood Fresh and Queenstown
(04:16):
and now we've turned it. We're turning it into mckibbons.
And that that name comes from William mckibbon, who is
the founding farmer of Rawburn Station back in the eighteen eighties.
I think it was eighteen eighty seven when he founded
Rawburn Station. And yeah, it's like a gourmet grocery store,
I guess where we will be selling all of our
(04:37):
farm fresh produce that, of course one hundreds thousands of
other local suppliers products as well.
Speaker 1 (04:43):
Hey, one of my favorite parts of your farming operation,
and he got fingers and lots of pies, is the
chuck operation. How's it going?
Speaker 2 (04:50):
The truck's a never ending source of frustration of with you.
So they produced the most amazing egg. So these trucks
are living outside, they're living in the pasture. You're eading
grass and worms and bugs and doing all things that
chickens want to do. But they just don't always play
that egger you want them, or they just decide not playing,
and so consequently they're quite a Yeah, they generally keep
(05:14):
you on your toes.
Speaker 1 (05:16):
So the organic market garden, has that been kicked to touch?
Speaker 3 (05:20):
Yeah, you might not be up to that in the
series yet, if you haven't watched the whole thing yet, Jamie.
But yeah, unfortunately we ended up closing it. But yeah,
who knows. Watch the space. Not quite sure what it's
going to turn into yet or what it will be,
But I'm sure there will be some kind of future
for it, but we're just not sure what it will be.
Speaker 1 (05:41):
Yet now I know Nadia's Farm Season one, two and
two point five has been very successful in the ratings
on three Matchism does a wonderful job as the producer director.
Will there be like a season three or three point five.
Speaker 3 (05:57):
Well, at the moment, to be honest, we feel like
we've you know, we've we've we've done it so right now,
in the short term future, we're not planning on it.
But but who knows, I mean, yeah, to get a
great reception, and we do feel like, you know, we've
helped well, hopefully, hopefully we've helped kind of show as
(06:17):
the urban audience, you know, what really does happen on
a farm and the trials and tribulations and that it's
not it's not easy, and it's not all beer and skittles.
You know, you never know what's going to happen, and
there's a lot you can't control. And hopefully we've tried,
we've really tried to champion the farmers as well, the
you know, our rural folks. So hopefully we've we've helped
in that way. And actually we'll Beef and Lamb Awards.
(06:40):
We were just there a couple of weeks ago when
we were finalists from the Rural Champion Awards, which was
pretty awesome and very humbling to be nominated for that. Yeah,
but at the moment, I think, well, we're good, but
who knows. We could We could do another season if
it is a real demand for it.
Speaker 1 (06:54):
Maybe, Yeah, I think there is. He you said, it's
not all beer and skittles, so this isn't Carlos's life. Hey, Carlos,
I'm going to send you some of that farmer's poor bear,
and I might even send you some of our potato
chips to go with it. There you go, way all right, guys,
thank you very much for your time. I know you're
very busy. Thanks for being a farmer panel today.
Speaker 3 (07:14):
Yeah, thanks Jamie,
The farmer battle with cortev agrascience enriching laves for generations
to come. Today's Farmer panel are a true farming partnership
Nadia Limb and Carlos Bagri. Of course, season two point
five of Nadia's Farm has now completed. I've seen the
first few episodes. I just need to catch up with
(00:24):
the rest. I've been out of the country. What exciting
stuff Carlos happened in the last couple of episodes. Just
wet my appetite.
Speaker 2 (00:33):
Oh, I'll tell you what well. You've taken me talking
about beverages again, which Nadia be going. No, you've got
to start it on swifty years again, swifty beer. I think.
I think as the show progresses, what we see is
the that moment and behind the bear and you know,
the production where we start on, you know, a twelve
(00:54):
hundred liters little wee batch and by the time the
season comes to its close, where we're brewing in twenty
five So we're starting to see the scale build. And
of course whiskey. It's the other A little interesting thing
I've put my fingers into the moment is making a
single bolt whiskey.
Speaker 1 (01:11):
Nadia, are you a bit concerned as a recurring theme
in Carlos's life, I e. Alcohol.
Speaker 3 (01:18):
Yeah, thanks for pointing it out, Jamie. It's always been
a dream of Carlos is to do his own beer.
So so very happy for him, and it's been very successful.
I believe it's about to be arranged in all Countdown
stores now. It's in pretty much all food stuff at
the moment in all the Klands, but yeah, soon it
will be in all Countdown too, which is ridicol So yeah,
(01:38):
can congrats Carlos.
Speaker 1 (01:40):
Yeah, well, yeah, well done Carlos and your love of Bear.
And we all love Bear, let's be honest about it,
but your love of Bear. I guess what the pinnacle
for you was on your recent enough the old trip
you speak, You're called into october Fest for a couple
of days. How did the body handle that?
Speaker 3 (01:58):
It was great fun. You know, we've been together twenty years.
You know, we've got three children, and you don't get
the opportunity as a couple to go and do stuff
like that that often. So it felt I think we
kind of thought we were twenty something year olds again,
which was really fun. Yeah, but it was great.
Speaker 1 (02:18):
Let's have a look at what's happening on the farm
at the moment, because at the beginning of season two
point five, you know, you talked about changing your farming
practices and sourcing, particularly your lambs from off farm. How
has that played out.
Speaker 2 (02:33):
Yeah, we've ended up out growing our ability to I
mean basically the Gutss butchery. We have our own avatoire
on our farm and our own butcher on farm and
as like the beer as that scaled up our ability
to be able to supply our own lenses, that become
increasingly challenging and to be really honest, Royal Burn it's
(02:54):
a wonderful property that we're on the Crown Range. Anybody
who knows that that road between ourtown and Wanaka and
that were up in the Alps through and snow, it's
not a great property to land on. So we thought, well,
what the better things do would be to turn Royal
Brand into more of a finishing unit. So we have
we grow a lot of huge amount of chickery and
clover and lots of various winter crops and we've been
(03:17):
buying our lands out of Southland, so they're coming from
the fruit farm which is there.
Speaker 3 (03:24):
And they're such brilliant it's so nice to now kind
of be working with other farmers too, you know, bring
them along the journey and the frus. They do such
a brilliant job. There's such good, great farmers and they've
got a beautiful property. So yes, I think it's worked
out really well so far.
Speaker 1 (03:40):
They've got a stunning property in the old Serpiri. Goode, Nadia. Look,
I know that your farm shop and narrow Town's very
very successful, but you two aren't very good at sitting
around and not going anywhere. You've added another retail outlet
to your empire.
Speaker 3 (03:55):
Yeah, this is very new news. Hot off the hot
off the press. Actually I don't even think probably, Well,
there you go. It's only happening this weekend. So literally
this weekend on Sundays, on two days, we become part
owners of what used to be Raywood Fresh and Queenstown
(04:16):
and now we've turned it. We're turning it into mckibbons.
And that that name comes from William mckibbon, who is
the founding farmer of Rawburn Station back in the eighteen eighties.
I think it was eighteen eighty seven when he founded
Rawburn Station. And yeah, it's like a gourmet grocery store,
I guess where we will be selling all of our
(04:37):
farm fresh produce that, of course one hundreds thousands of
other local suppliers products as well.
Speaker 1 (04:43):
Hey, one of my favorite parts of your farming operation,
and he got fingers and lots of pies, is the
chuck operation. How's it going?
Speaker 2 (04:50):
The truck's a never ending source of frustration of with you.
So they produced the most amazing egg. So these trucks
are living outside, they're living in the pasture. You're eading
grass and worms and bugs and doing all things that
chickens want to do. But they just don't always play
that egger you want them, or they just decide not playing,
and so consequently they're quite a Yeah, they generally keep
(05:14):
you on your toes.
Speaker 1 (05:16):
So the organic market garden, has that been kicked to touch?
Speaker 3 (05:20):
Yeah, you might not be up to that in the
series yet, if you haven't watched the whole thing yet, Jamie.
But yeah, unfortunately we ended up closing it. But yeah,
who knows. Watch the space. Not quite sure what it's
going to turn into yet or what it will be,
But I'm sure there will be some kind of future
for it, but we're just not sure what it will be.
Speaker 1 (05:41):
Yet now I know Nadia's Farm Season one, two and
two point five has been very successful in the ratings
on three Matchism does a wonderful job as the producer director.
Will there be like a season three or three point five.
Speaker 3 (05:57):
Well, at the moment, to be honest, we feel like
we've you know, we've we've we've done it so right now,
in the short term future, we're not planning on it.
But but who knows, I mean, yeah, to get a
great reception, and we do feel like, you know, we've
helped well, hopefully, hopefully we've helped kind of show as
(06:17):
the urban audience, you know, what really does happen on
a farm and the trials and tribulations and that it's
not it's not easy, and it's not all beer and skittles.
You know, you never know what's going to happen, and
there's a lot you can't control. And hopefully we've tried,
we've really tried to champion the farmers as well, the
you know, our rural folks. So hopefully we've we've helped
in that way. And actually we'll Beef and Lamb Awards.
(06:40):
We were just there a couple of weeks ago when
we were finalists from the Rural Champion Awards, which was
pretty awesome and very humbling to be nominated for that. Yeah,
but at the moment, I think, well, we're good, but
who knows. We could We could do another season if
it is a real demand for it.
Speaker 1 (06:54):
Maybe, Yeah, I think there is. He you said, it's
not all beer and skittles, so this isn't Carlos's life. Hey, Carlos,
I'm going to send you some of that farmer's poor bear,
and I might even send you some of our potato
chips to go with it. There you go, way all right, guys,
thank you very much for your time. I know you're
very busy. Thanks for being a farmer panel today.
Speaker 3 (07:14):
Yeah, thanks Jamie,
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