September 7, 2025 • 9 mins
Nadia's Farm Kitchen - the TV show starts this week, and the book is about to be released.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I haven't caught up with this woman for a while,
but I always enjoyed and enjoy yarning to her along
with her husband, Carlos Bagri. There's a new Tally program
starting on three Wednesday, seven thirty pm, Nadius Farm Kitchen,
Now Nadia. I was a big fan of Nadia's Farm
because I'm more into farming than cooking. What's happened to
(00:20):
the farm? But good afternoon, by the way.
Speaker 2 (00:23):
Oh hey Jamie, nice to chain again. Yeah it has
been a while. Yeah, Nadia's Farm Kitchen coming out on Wednesday. Well,
it's a bit of a spit off to the Nardias
Farm TV series, which, as you know, was a farming
was about our farming journey with a bit of cooking
in it of course. However, this show, Nadia's Farm Kitchen
(00:43):
is more of a cooking show with a bit of
farmer farm in it, so it's kind of the inverse.
But yeah, there's there's still farming stories in it. However,
it's just a half an hour show as opposed to
the one hour.
Speaker 1 (00:53):
Did you run out of farming stories or new angles
to make a fourth series for Nadia's Phone?
Speaker 2 (01:02):
Kind well, kind of, I guess. Corls, and I just
felt that we'd done that. We felt like it was
the right time or natural time to hit pause on
it because we're not actually doing anything new on the
farm now. Like people that watch the series of Nadia's
Farm would have seen that we were in that phase
of starting things up, trialing things, and you know, it
(01:23):
went through all all of our trials and tribulations and
experimentation phase. But we're kind of in a place now
where we are just working with what we've got, what
we've already set up over the last five years, and
so there isn't anything new happening. So we kind of
felt that we didn't want to We didn't want to
get into a position where we're having just four stories,
(01:43):
and this seemed this Nardis Farm kitchen seems like a
natural progression. I was like, you know what, I think
it's time to do some off the farm recipes and
get back into the kitchen.
Speaker 1 (01:54):
So did you did you ever get the organic market
garden up and running? I mean in terms of being
a successful operation?
Speaker 2 (02:04):
So that closed down last year was yeah, last last year,
and we think at the moment, we just don't have
the time to do it ourselves. We're actually thinking we
might put out soon a call to someone that wants
to like have it, you know, who wants to be
able to run it as their own small business, because
we've just got too many other things going on with
(02:25):
the lamb and the eggs and the crops and Swifty
and the farm tours and events and everything else that
we're doing. So I reckon someone you know who's really
into gardening, market gardening, who who's had experience and running
one before, maybe they could take it over. So we're
looking at that.
Speaker 1 (02:44):
Yeah, well you'd stolen my next question. I was going
to ask about the chucks you've got. You've got a
lot of them.
Speaker 2 (02:51):
We do few What are we still a few thousand?
You're still at a few thousand. We kind of fluctuate
with numbers. But their lay rates coming back up now,
which is good with the longer daylight hours because that's
always a pain. And yeah, it's always a pain when
winter rolls around and the daylight hours are so short
that their laying rate drops right off. And we've got
(03:12):
all these customers wanting eggs, of course, but we were
limited with our supply that now they're coming right back up,
which is good now.
Speaker 1 (03:19):
And also the other thing that you do run and
we'll get onto Nadia's kitchen a moment, but is obviously
the on farm abatore. So that's a big business for
you guys. Now.
Speaker 2 (03:31):
Yeah, yeah, that's going really well actually, like we've had
so many challenges with it. Of course, as you can imagine,
it was just really hard with not with no one
else in the country doing it, having an on site
on farm micro abatoire that could be operated on a
large scale and with an attached complimentary butchery. No one
(03:52):
else in the country had that, so we had no
one to model off. There's one other place actually holy
Cow and Cambridge that has something similar and so we
kind of chat between us and may have helped us out,
you know with the loud and format and everything. But
because there wasn't really there was no blueprint for it,
we've had to had to experiment quite a lot. But
now we're in a good place, like it's working well,
(04:14):
it's pretty it's a smooth operation, it's consistent. We you know,
we've sold the land before it's even killed basically, so
we're in a good space of that now. But I
think we're one of the lessons we've learned recently with it.
With everything really is just that you know everything's got
a sweet point, and you don't want to overshoot that
sweet point. Like if you go, if you increase in
(04:34):
volume too much, then you need more staff and then
you know your costs ramp up, and so you've got
to find that sweet point. More is not necessarily better.
Speaker 1 (04:43):
Carlos's sweet point is a swifty craft beer. How's it
going really good? Yeah?
Speaker 2 (04:48):
I mean yeah, we've had such amazing feedback. I travel
quite a lot and I do events and things, and
there's always pretty much ninety percent of the time and
there's always at least one person in the audience who
has to put up their hat and say, hey, could
you please fasten the Carlos and I love the swifty beer.
So that's yeah, yeah, he's loving it. That's going well.
(05:11):
Thank you.
Speaker 1 (05:12):
Will there be shameless product placement of Carlos's Swifty Beer
and Nardius Farm Kitchen. What's that?
Speaker 2 (05:20):
We enjoy your brew by the way.
Speaker 1 (05:21):
Well, the Mackay said, there's another shameless plug and product
placement for me. Yeah, we do a swapsa. It's very good.
So with Nardia's Farm kitchen half our show beginning at
seven point thirty. As I said on three, will everything
that can be be grown or produced on the farm.
I'm assuming, for instance, all your meat and eggs and
all that stuff's obviously going to come from the farm.
Speaker 2 (05:43):
Yeah, I mean a lot of it. We don't grow everything,
but you know, I go, I go goat hunting. Of course,
of course we use their own lamb rabbit rabbit hunting.
What else? We go downder Stuart Island because obviously we
don't have any fish around us, So to get some seafood,
to get some kaimawana, I'll go down to Stuard Island,
(06:06):
And then I also go visit a lot of other
producers and farmers in our regent. So go to down
the road to like just out of wan Aca where
red Bridge berries are, and they also do a lot.
They grow a lot of vegetables and herbs and things'll
go to a local dairy farm. Yeah. So it's quite nice.
Like I really enjoyed how it wasn't all at Roylburn Station,
(06:30):
but I actually got to go off the farm and
meet other producers as well and take back their wonderful ingredients.
Speaker 1 (06:36):
So watch came first the chicken or the egg, the book,
or the TV program.
Speaker 2 (06:41):
Ah, the tea that, yeah, it was a TV program.
And then very quickly I thought, oh, while I've got
all these recipes here and the recipes from Nadia's from
the seasons of Nadia's farm as well, I thought, I
really need to put them into a book, just to
have them all in one place. And so yeah, quickly
got onto that. Over the last five months have been
(07:01):
five six months been working on the book. But what
worked so well as we had all this incredible imagery
taken by several photographers over the last five years, capturing
our farming journey over the last five years, and capturing
the seasons as well. So I had all this incredible
photography to use. So I've put it all into the
book and it's got over ninety recipes in it as well.
(07:23):
But on top of that, like it's not just a cookbook,
so it's got farming stories in it too. So I
tell the stories about like our sunflower fields and how
we got into the egg business, our abatoire and how
that's gone, and yeah, hunting and foraging during the seasons
here and all sorts. There's lots of awesome stories I
was actually reading. I just got my very first advanced
(07:45):
copy of the book a couple of days ago, and
I've been reading through the stories and I love reading them,
you know, even though I wrote them, I'm reading back
on the reading, reading them back and really enjoying them.
Speaker 1 (07:56):
Well, we've got a couple of copies of Nadia's Farm Kitchen,
the book that is to give away this ninety recipes.
I think that's what you said, throw me your favorite one, Nadia,
if you were to pick one.
Speaker 2 (08:07):
Oh, come on, that's such a hard that's oh gosh,
it's okay. Well, I'm just looking through it. Now. What
are we? We're going into spring, aren't we.
Speaker 1 (08:15):
Oh?
Speaker 2 (08:15):
Well, you know what I'm cooking tonight. This is what
I'm going to cook the family tonight, the roastera trizzo, cherry,
tomato and asparagus tree back with pesto. Because I've seen
that my faragus still isn't up in the garden yet.
But at our farm shop, the Auburn farm Shop, there
it was a sale from locally grown and yeah, so
I picked them up. So that's what we're going to
(08:36):
cook tonight. So quick and easy. It takes like five
minutes to put together, check it in the oven for
fifteen minutes.
Speaker 1 (08:41):
And this done. If you want to win this wonderful
new book, hot on the bookshelves, Nardias Farm Kitchen text
us on five double oh nine and write Nardius Farm Kitchen.
I'm sure there's a possessive apostrophe in there somewhere, isn't
the Nadia? Yes, yes there is, so you've got to
put that in the right place because I'm a bit
of grammar nazi. Hey, great to catch up with you,
(09:02):
and I look forward to catching up with Carlos. I
must get him on for a yarn to get the
wash up of his Nuwfield scholarship. Thanks very much for
your time, Thanks for a couple of books to give away,
and look forward to your show TV three seven thirty Wednesday.
Speaker 2 (09:15):
Thank you so much, Jamie
I haven't caught up with this woman for a while,
but I always enjoyed and enjoy yarning to her along
with her husband, Carlos Bagri. There's a new Tally program
starting on three Wednesday, seven thirty pm, Nadius Farm Kitchen,
Now Nadia. I was a big fan of Nadia's Farm
because I'm more into farming than cooking. What's happened to
(00:20):
the farm? But good afternoon, by the way.
Speaker 2 (00:23):
Oh hey Jamie, nice to chain again. Yeah it has
been a while. Yeah, Nadia's Farm Kitchen coming out on Wednesday. Well,
it's a bit of a spit off to the Nardias
Farm TV series, which, as you know, was a farming
was about our farming journey with a bit of cooking
in it of course. However, this show, Nadia's Farm Kitchen
(00:43):
is more of a cooking show with a bit of
farmer farm in it, so it's kind of the inverse.
But yeah, there's there's still farming stories in it. However,
it's just a half an hour show as opposed to
the one hour.
Speaker 1 (00:53):
Did you run out of farming stories or new angles
to make a fourth series for Nadia's Phone?
Speaker 2 (01:02):
Kind well, kind of, I guess. Corls, and I just
felt that we'd done that. We felt like it was
the right time or natural time to hit pause on
it because we're not actually doing anything new on the
farm now. Like people that watch the series of Nadia's
Farm would have seen that we were in that phase
of starting things up, trialing things, and you know, it
(01:23):
went through all all of our trials and tribulations and
experimentation phase. But we're kind of in a place now
where we are just working with what we've got, what
we've already set up over the last five years, and
so there isn't anything new happening. So we kind of
felt that we didn't want to We didn't want to
get into a position where we're having just four stories,
(01:43):
and this seemed this Nardis Farm kitchen seems like a
natural progression. I was like, you know what, I think
it's time to do some off the farm recipes and
get back into the kitchen.
Speaker 1 (01:54):
So did you did you ever get the organic market
garden up and running? I mean in terms of being
a successful operation?
Speaker 2 (02:04):
So that closed down last year was yeah, last last year,
and we think at the moment, we just don't have
the time to do it ourselves. We're actually thinking we
might put out soon a call to someone that wants
to like have it, you know, who wants to be
able to run it as their own small business, because
we've just got too many other things going on with
(02:25):
the lamb and the eggs and the crops and Swifty
and the farm tours and events and everything else that
we're doing. So I reckon someone you know who's really
into gardening, market gardening, who who's had experience and running
one before, maybe they could take it over. So we're
looking at that.
Speaker 1 (02:44):
Yeah, well you'd stolen my next question. I was going
to ask about the chucks you've got. You've got a
lot of them.
Speaker 2 (02:51):
We do few What are we still a few thousand?
You're still at a few thousand. We kind of fluctuate
with numbers. But their lay rates coming back up now,
which is good with the longer daylight hours because that's
always a pain. And yeah, it's always a pain when
winter rolls around and the daylight hours are so short
that their laying rate drops right off. And we've got
(03:12):
all these customers wanting eggs, of course, but we were
limited with our supply that now they're coming right back up,
which is good now.
Speaker 1 (03:19):
And also the other thing that you do run and
we'll get onto Nadia's kitchen a moment, but is obviously
the on farm abatore. So that's a big business for
you guys. Now.
Speaker 2 (03:31):
Yeah, yeah, that's going really well actually, like we've had
so many challenges with it. Of course, as you can imagine,
it was just really hard with not with no one
else in the country doing it, having an on site
on farm micro abatoire that could be operated on a
large scale and with an attached complimentary butchery. No one
(03:52):
else in the country had that, so we had no
one to model off. There's one other place actually holy
Cow and Cambridge that has something similar and so we
kind of chat between us and may have helped us out,
you know with the loud and format and everything. But
because there wasn't really there was no blueprint for it,
we've had to had to experiment quite a lot. But
now we're in a good place, like it's working well,
(04:14):
it's pretty it's a smooth operation, it's consistent. We you know,
we've sold the land before it's even killed basically, so
we're in a good space of that now. But I
think we're one of the lessons we've learned recently with it.
With everything really is just that you know everything's got
a sweet point, and you don't want to overshoot that
sweet point. Like if you go, if you increase in
(04:34):
volume too much, then you need more staff and then
you know your costs ramp up, and so you've got
to find that sweet point. More is not necessarily better.
Speaker 1 (04:43):
Carlos's sweet point is a swifty craft beer. How's it
going really good? Yeah?
Speaker 2 (04:48):
I mean yeah, we've had such amazing feedback. I travel
quite a lot and I do events and things, and
there's always pretty much ninety percent of the time and
there's always at least one person in the audience who
has to put up their hat and say, hey, could
you please fasten the Carlos and I love the swifty beer.
So that's yeah, yeah, he's loving it. That's going well.
(05:11):
Thank you.
Speaker 1 (05:12):
Will there be shameless product placement of Carlos's Swifty Beer
and Nardius Farm Kitchen. What's that?
Speaker 2 (05:20):
We enjoy your brew by the way.
Speaker 1 (05:21):
Well, the Mackay said, there's another shameless plug and product
placement for me. Yeah, we do a swapsa. It's very good.
So with Nardia's Farm kitchen half our show beginning at
seven point thirty. As I said on three, will everything
that can be be grown or produced on the farm.
I'm assuming, for instance, all your meat and eggs and
all that stuff's obviously going to come from the farm.
Speaker 2 (05:43):
Yeah, I mean a lot of it. We don't grow everything,
but you know, I go, I go goat hunting. Of course,
of course we use their own lamb rabbit rabbit hunting.
What else? We go downder Stuart Island because obviously we
don't have any fish around us, So to get some seafood,
to get some kaimawana, I'll go down to Stuard Island,
(06:06):
And then I also go visit a lot of other
producers and farmers in our regent. So go to down
the road to like just out of wan Aca where
red Bridge berries are, and they also do a lot.
They grow a lot of vegetables and herbs and things'll
go to a local dairy farm. Yeah. So it's quite nice.
Like I really enjoyed how it wasn't all at Roylburn Station,
(06:30):
but I actually got to go off the farm and
meet other producers as well and take back their wonderful ingredients.
Speaker 1 (06:36):
So watch came first the chicken or the egg, the book,
or the TV program.
Speaker 2 (06:41):
Ah, the tea that, yeah, it was a TV program.
And then very quickly I thought, oh, while I've got
all these recipes here and the recipes from Nadia's from
the seasons of Nadia's farm as well, I thought, I
really need to put them into a book, just to
have them all in one place. And so yeah, quickly
got onto that. Over the last five months have been
(07:01):
five six months been working on the book. But what
worked so well as we had all this incredible imagery
taken by several photographers over the last five years, capturing
our farming journey over the last five years, and capturing
the seasons as well. So I had all this incredible
photography to use. So I've put it all into the
book and it's got over ninety recipes in it as well.
(07:23):
But on top of that, like it's not just a cookbook,
so it's got farming stories in it too. So I
tell the stories about like our sunflower fields and how
we got into the egg business, our abatoire and how
that's gone, and yeah, hunting and foraging during the seasons
here and all sorts. There's lots of awesome stories I
was actually reading. I just got my very first advanced
(07:45):
copy of the book a couple of days ago, and
I've been reading through the stories and I love reading them,
you know, even though I wrote them, I'm reading back
on the reading, reading them back and really enjoying them.
Speaker 1 (07:56):
Well, we've got a couple of copies of Nadia's Farm Kitchen,
the book that is to give away this ninety recipes.
I think that's what you said, throw me your favorite one, Nadia,
if you were to pick one.
Speaker 2 (08:07):
Oh, come on, that's such a hard that's oh gosh,
it's okay. Well, I'm just looking through it. Now. What
are we? We're going into spring, aren't we.
Speaker 1 (08:15):
Oh?
Speaker 2 (08:15):
Well, you know what I'm cooking tonight. This is what
I'm going to cook the family tonight, the roastera trizzo, cherry,
tomato and asparagus tree back with pesto. Because I've seen
that my faragus still isn't up in the garden yet.
But at our farm shop, the Auburn farm Shop, there
it was a sale from locally grown and yeah, so
I picked them up. So that's what we're going to
(08:36):
cook tonight. So quick and easy. It takes like five
minutes to put together, check it in the oven for
fifteen minutes.
Speaker 1 (08:41):
And this done. If you want to win this wonderful
new book, hot on the bookshelves, Nardias Farm Kitchen text
us on five double oh nine and write Nardius Farm Kitchen.
I'm sure there's a possessive apostrophe in there somewhere, isn't
the Nadia? Yes, yes there is, so you've got to
put that in the right place because I'm a bit
of grammar nazi. Hey, great to catch up with you,
(09:02):
and I look forward to catching up with Carlos. I
must get him on for a yarn to get the
wash up of his Nuwfield scholarship. Thanks very much for
your time, Thanks for a couple of books to give away,
and look forward to your show TV three seven thirty Wednesday.
Speaker 2 (09:15):
Thank you so much, Jamie
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