Nadia Lim & husband Carlos Bagrie take on their biggest project yet - taming 1200 acres of rugged Central Otago farmland at Royalburn Station. Follow them on their dream of becoming one of the best farms in the South.

Nadia and Carlos turn their hand to cropping, planting sunflowers at Royalburn station. Will pests, Instagrammers and bad weather mean their plans fall flat?

Tonight on Nadia's Farm, the reality of hill country livestock farming starts to bite. Nadia cooks up a delicious lamb recipe, and a dry summer on the horizon threatens everything they've worked for.

The fate of Royalburn's lambing ambitions hang in nature's balance. Nadia goes wild cooking up foraged treasures, and later she and Carlos are offered a once-in-a-lifetime opportunity.

Nadia and Carlos face the challenges of gardening at 700 metres above sea level. While a covid lockdown threatens the very heart of hospitality, Nadia has a few surprises in store.

Carlos hits the road hoping to add value to his crops. Then, Nadia cooks up a hearty cold-weather feast.

Lambing season is on the horizon at Royalburn Station, and Nadia cooks up a feast for a family picnic at the family farm.

The market garden is looking to double in size, but are Nadia and Carlos prepared for the size upgrade? Plus, Nadia shares her spring carbonara recipe.

A new year means a whole new lease on life on the farm. And with the new family member due to arrive any moment Nadia and Carlos are working hard to keep the massive 1200 acre farm organised.

A recent arrival sees the family taking it easy for a few days due to the birth of their baby boy, Arlo who has conveniently decided to come into this world during harvest season.

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.

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.

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

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 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 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.

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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.