Nadia’s Farm – Season 2

A bitter dump of snow hits the farm and winter feed becomes the focus. Carlos explores a new livestock partnership, while Nadia looks at community composting, as they set their sights on the long term

Nadia and Carlos begin to pivot Royalburn towards an economically sustainable future. Experimenting with pop up restaurants, scaling up their beer brewing, and investigating truffle farming are all on the agenda.

From petri dish beginnings to field harvest, Nadia embarks on a wild food journey! Then, Carlos smells competition at the annual autumn festival in Arrowtown.

In the early hours of the morning, Nadia has her work cut out as she tries to juggle mum and farm life. Then, Nadia and Carlos take another gamble growing high quality wheat.

Nadia turns up the heat and gets baking as she prepares for the first ever Royalburn Station farm tour. Then, new chickens arrive and gear up for their first slumber party at the coop.

Nadia and Carlos have a tough decision to make which sees them rethinking their entire business model. Then, the dough is on the rise as Nadia shares her beloved focaccia recipe.

Nadia faces the prospect of losing the entire asparagus crop, and Carlos is in the running for a life changing award. Then, Royalburn’s beer is launched to the public.

Nadia and Carlos’ ambitious pursuit of a creating a large-Scale, sustainable farm has been a journey fraught with challenges.

Bush whacking duo Michael and Michelle take care of a little “waste management” by way of composting. Then, Nadia presents a sweet gift to her friend and award-Winning Chef Vaughan Maybee.

Autumn has arrived and Jodie is wondering when her fancy new chicken coup will arrive. April rolls round and a team from Australia has arrived to begin construction of the chicken palace.