Having already trekked to the wilds of Peru and Afghanistan to experience how foreign farmers handle their flocks, Kate Humble uses this third, and blessedly final episode to learn about three contrasting styles of modern sheep rearing in Australia.
This hour-long, sometimes dragging doc is a smidge more interesting than the other two, because she focuses on large-scale outfits (the first farm she visits is the ‘size of Kent’) which offer real insight into where our food comes from, who is responsible for it and what kind of environmental, social and economic struggles the farmers face.
Out in the western bush, we watch an airborne Humble get excited by the process of herding tens of thousands of sheep by plane; while in a farm south-east of Adelaide, she’s privy to the alarmingly fast ejaculation of a ram whose semen is being collected – ‘Suddenly all the men in my life are feeling really good about themselves,’ she exclaims. It’s just this sort of vivacious wittering that stops you counting sheep.
South Place Chop House
When it comes to eating and drinking, the boutique South Place Hotel has numerous stylish spots – six to be precise – in which to relax. One of those is the Chop House, a classy restaurant with lots of neutrally toned leather. Diners can enjoy a seasonal contemporary menu here, featuring fresh fish and conscientiously sourced cuts of meat. On Saturdays you can get bottomless bubbles to accompany your brunch and on Sundays you can have a roast. To drink there are craft beers and select wines, plus, Monday to Friday between 6pm and 7pm ('flower hour') diners will be treated to a complimentary glass of elderflower fizz.
Venue says: “Celebrate the weekend with brunch on Saturday or a roast on Sunday, both bottomless!”