- 1 year ago
The Food Truck NZ - S02E04 - Breakfast
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00:00New Zealanders love their food and they love it fast.
00:04But with more than a third of Kiwi adults tipping the scales,
00:07it's time for a tasty new menu.
00:10Michael van der Elzen is a fun-loving gourmet chef
00:13with a passion for fresh food.
00:16Beautiful.
00:18He's back with his trusty Bedford truck
00:20to challenge the way we eat.
00:23This is awesome.
00:24It's perfect.
00:25You guys.
00:26Tonight, can Michael serve up a healthy take on breakfast
00:29with the price, speed and taste that Kiwis want?
00:33Find out in the food truck.
00:40Kiwis love a big breakfast.
00:42But believe it or not, the younger ones are cutting it out.
00:4540% of 20 to 24-year-olds skip breakfast three or more times a week.
00:50I never used to like breakfast.
00:52I never had time for it.
00:53I'd get up in the morning, I'd go to work.
00:55I guess as you get older and maybe a little bit wiser,
00:58I realise that if I don't eat breakfast,
01:00and come 11, 12 o'clock, I'm just zonked.
01:03I have no energy, and my concentration levels are just gone.
01:07Those who do do breakfast have lots to choose from.
01:11A couple up and goes, any flavour, and a splash of water.
01:14Big beans on toast, just can't beat it.
01:17Want to sleep in and get to work early,
01:19so there's not a lot of time in the morning
01:20to be mucking around making a big feast.
01:22It has to be fast, because I don't wake up very early.
01:25Breakfast can be healthy, but when we're in a hurry in the morning,
01:28we're running out the door, nutrition just slides off the plate.
01:31So what I want to make is a quick and healthy
01:34takeaway food truck breakfast.
01:38There's a location just tailor-made for Michael's challenge.
01:42North of Auckland, at the PÅ«hoi Axeman Carnival,
01:45there are scores of big men with even bigger appetites.
01:48They cut down trees, not calories.
01:52On the way, Mike's got time to research breakfast you can buy on the run.
01:57But what does he think of the $3.20, very portable,
02:00up and go, brekkie in a box?
02:05That's terrible!
02:07Sorry, up and go. I've never had this before.
02:10I can see what they're trying to do here.
02:12There's a lot of your recommended daily intake.
02:14You've got your proteins, fibres, there's lots of vitamins here.
02:17You can drink your breakfast while you're driving.
02:19I get that, but the taste is just so fake.
02:23Next, the tyrannosaurus of every trucker's tummy.
02:27A $3.50 bacon and egg slice, courtesy of the local pie warmer.
02:32Pretty much already know what it's going to taste like.
02:34It's going to be bland, it's going to be tasteless, but...
02:41It's alright, actually. It's quite nice.
02:44Lots of egg, lots of bacon. Bacon's tasty.
02:47The part that I don't like about this is, you know,
02:49it's cased in all this fatty pastry.
02:53McDonald's are the undisputed kings of the takeaway breakfast,
02:57dishing up McMuffins since 1972.
03:00Could I please have a bacon and egg McMuffin combo, please?
03:04Michael's Macca's combo comes with coffee and deep-fried hash browns.
03:10Look at that, 45 seconds. Look at that, the food's already up.
03:14Advanced cooking means breakfast here is even faster than the food truck.
03:19But how about the taste?
03:21$6.70, you know, what do you expect for $6.70?
03:24You've got hash brown, nice and crispy, got a good flavour.
03:29Bacon and egg McMuffin.
03:31You just taste the cheese. That's all you taste, is that processed cheese.
03:35But you've got bacon, you've got egg.
03:36You know, if you're on the run, you want breakfast in a hurry,
03:39you've got everything you need here.
03:40In the sit-down steaks, Denny's have served up their hot New Zealand breakfasts
03:4424 hours a day for 24 years.
03:47Look at that.
03:48That's an awful lot of baked beans and surely some sort of record.
03:52Michael's order was plated in six minutes.
03:54But at $16, there's speed and advantage.
03:57The beans are actually quite disappointing.
03:59Normally beans are really full of flavour.
04:01They add great substance to any breakfast.
04:03The beans themselves are actually quite good.
04:05It's generally the coating and the sugar and everything goes into the sauce,
04:09which is the bad side of baked beans.
04:14Can I say it?
04:17It's all pretty unflavoursome.
04:19It's all unseasoned, there's no salt, there's no pepper, there's not much love.
04:24I think I'm starting to get a pretty good idea of what I want to do for my breakfast.
04:28I think a fresh fruit shake for my up and go.
04:32A bacon egg slice.
04:34But I really want to leave out that pastry.
04:37And maybe some sort of a big breakfast.
04:39And for me, it's got to start with the baked beans.
04:43In New Zealand, baked beans and watties go together like black singlets and stubbies.
04:47Established in Hawke's Bay, watties began canning baked beans during World War II for soldiers.
04:53Total victory and millions of farts later, the rest of the country caught on.
04:58And we're still propping them up.
05:00But don't be fooled, a simple can of beans is difficult to make.
05:03Morning.
05:04Hi, how are you?
05:05Michael van der Elzen.
05:06Welcome to Watties.
05:07The Watties processing plant is a marvel of mechanisation.
05:10So we've got beans coming in in two tonne bags.
05:12What sort of beans are these?
05:14These are what's called navy beans.
05:16We get our supply out of North America.
05:18We have looked at getting a local supply, but our growing conditions in New Zealand aren't ideal for that.
05:22Right.
05:23In a day, how many tonnes of beans would you cook?
05:26In an hour, we go through about three tonne of beans.
05:28Three tonne an hour.
05:30Yeah.
05:31A wash, a dry, a blanch, another wash, and then a comprehensive inspection process.
05:37OK, Mike, you're about to do an important job here.
05:40You need to sort out these black beans.
05:42So you need to look through them and pull them out.
05:44It's hands-on quality control, and Michael's never been much of a bean counter.
05:49No, no, no.
05:50We need a bit more speed than that.
05:54That was my one.
05:56It's quite hard picking these up, actually.
05:58Look at that.
05:59Look at that.
06:00Slow down the speed for you.
06:01We haven't got quite as many beans coming through.
06:04Oh, for me?
06:05Yeah.
06:07Michael's more at home in the kitchen.
06:09In here, we weigh up our salt, sugar, starches, wheat flour, and our spices that we put in beans,
06:16which give them the unique Waddy's bean flavour.
06:19How many are there?
06:20Can you tell me how many?
06:21No, no.
06:22Can you tell me how many?
06:23Oh, I can't.
06:24Definitely a bit of paprika.
06:25Maybe.
06:26A little bit of, like, smoky, smoky oil or smoky essence.
06:30I think a little bit of ginger.
06:31Possibly.
06:32Curry powder, maybe.
06:33Maybe some allspice or nutmeg.
06:35I would say there's nine different spices.
06:37I'll leave you guessing.
06:40After mixing and cooking, the final tasty, iconic result goes down to the cannery.
06:46It processes a huge volume of beans at a very high volume.
06:50Canning is a very efficient form of packaging and preserving food.
06:55So what happens is the product goes into these cookers to kill any bugs that are in the can,
07:00so it means we don't have to add preservatives to the product.
07:03So a lot of people think that, you know, canned food is not good for you,
07:07but this demyths it because what you're doing is you're preserving that product inside the can
07:12so it can last for a long period of time.
07:14And that's how Watties put nine million cans of baked beans into New Zealand stores every year.
07:20It was fantastic seeing the raw bean product going right through the line,
07:24coming out the end in that can of baked beans that we all know and we all trust and we all recognise.
07:29Off you go. Off to a good home. Bye.
07:32If Michael thinks he can make baked beans that are tastier and better than Watties,
07:36good luck to him. I don't think Michael will succeed.
07:39Food maestro Michael van der Elzen is chef de mission on the challenge to build a better breakfast.
07:44It's all pretty unflavoursome.
07:46They say breakfast is the most important meal of the day,
07:49and Michael's found a gang of guys who can't afford to run out of gas.
07:53I've got some hungry road workers. I think they're going to be great critics,
07:56I think they're going to be harsh, and hopefully they're going to be honest.
07:59First up, factory versus food truck.
08:02Michael's making beans and bacon, inspired by Watties.
08:06I'm going to go for three beans and a chickpea.
08:09Let's mix it up. Why just that one type of bean?
08:12First up, I'm going to use a little bit of pancetta.
08:15Pancetta's a great alternative to bacon because it's just got a little bit more flavour,
08:18a little bit more smokiness.
08:20You only need to use half the amount of pancetta you would bacon.
08:23In go onions, garlic, thyme, tomatoes, Dijon mustard, water and tomato puree.
08:30And to compete with that Watties taste, Michael can't avoid a pinch of sugar.
08:34Beans are great. They're full of fibre, they're full of energy,
08:37they keep you going for a long period of time.
08:40They look good.
08:43See, she agrees.
08:45But with four different pulses competing for one palate,
08:48will the boys find Michael's beans a little half-baked?
08:51It's not too overpowering.
08:53Mm, pretty good.
08:55I'm not normally a big fan of baked beans, but it's pretty good.
08:58Make some for your girlfriend.
09:00If I had one.
09:02A popular bacon and egg slice requires some serious construction.
09:05It starts with a classic egg preparation requiring...
09:08Fresh egg, a big pot of water, a little bit of vinegar just to set the outside of the egg,
09:12a little bit of salt in your water.
09:14Once it comes up to a simmer, give it a little swirl.
09:17Get that water turning.
09:19Create a little mini whirlpool inside your pot.
09:21Michael's going for a traffic light look.
09:23Red bacon, yellow egg, green spinach.
09:26It's all going in a tortilla instead of pastry for 90% less fat.
09:30It looks good, but does it get the go-ahead?
09:32It's pretty awesome.
09:34What do you like about it?
09:35It sounds weird, but the spinach.
09:37What about if I lost the tortilla altogether and I wrapped it in spinach?
09:41No, that'd be too much spinach.
09:43I don't like that.
09:44I like a little bit of spinach, but not too much.
09:50Finally, it's five-plus in a glass.
09:52I want to make a smoothie that'll make their wives worry.
09:54I want to make it pink.
09:57In the blender go strawberries, bananas and nectarines.
10:00You don't want your smoothie to be really sweet,
10:03so what your nectarines are going to give you is just a slight tartness.
10:07Honey, unsweetened yoghurt and trim milk make it liquid with minimal fat.
10:12It's looking pink.
10:16It all sounds good, but will a red-blooded workman want to be in the pink?
10:20What do you normally have for breakfast?
10:21Just usually a milkshake in the mornings.
10:23And what do you put in your shake?
10:24Syrup from the supermarket or something like that.
10:27And then milk.
10:28And milk, and that's it.
10:29And that's it?
10:30That's it. No fruit or anything like that.
10:31And then it's just that and an alpador.
10:33Let me give you my shake. I've made a smoothie.
10:35Sweet.
10:36Here you go, you can get a nice little straw.
10:38100% natural made in two minutes.
10:40It's bloody nice.
10:41Would you make a fruit smoothie over a syrup?
10:43Of course I would.
10:44That would give you so much more energy.
10:46Yeah, keep me awake a bit longer too, I suppose.
10:48Completely, yeah.
10:49I'm going to look twice before I drive past to dig it.
10:53Michael asks the obvious question.
10:55You know, you're around some pretty big boys down there.
10:58What would they think if you turned up with a pink smoothie?
11:00Oh, they might give me a little bit of poke,
11:03but that doesn't matter as long as it goes down well with me.
11:05It's fine.
11:06I might have to disguise the colour every now and again.
11:08Something that you would have for breakfast?
11:09Yeah, would do.
11:10Get the missus out of bed and make it for me.
11:12Two seconds it'd take you.
11:13See you, boys.
11:17I don't think they were very harsh.
11:18I thought they were overly nice.
11:20They didn't give me the feedback that I was craving that I needed.
11:23I wanted honest, realistic,
11:25are you going to have this for breakfast feedback.
11:30Next day, back in his kitchen,
11:32Michael's returning some of the recipes to the drawing board.
11:35You know, the food yesterday, I didn't get a good vibe.
11:37It didn't give me a good feeling about
11:39I'm serving the best possible breakfast out of the truck.
11:42To start with, Mike's rehashed his baked bean combo.
11:44My big breakfast, baked bean, baked potato.
11:47It's a mouthful.
11:49It's a mouthful.
11:50Fatty hash brown gets replaced with a baked potato,
11:53hollowed out to make room for the baked beans and a raw egg.
11:56The rest of the potato tops off this big bake.
11:59Twelve minutes, hot oven.
12:00You can see in there, the egg is still ever so slightly runny.
12:06It does look pretty good.
12:10That is hot, but damn it's good.
12:13I love the fact of potato held in the hand
12:16with your big breakfast inside.
12:19Next, yesterday's reject finds new life,
12:22going under Michael's knife for a facelift.
12:24The big thing about yesterday that I wasn't happy with
12:26was probably the bacon egg roll.
12:28I just didn't feel we were doing the best we could.
12:30The solution, vegetable infusion.
12:33For my wrap, I want to make a salsa.
12:35I want to make it vivid, really bright.
12:37So I'm going to use some blank spinach,
12:39a little bit of leek, some broad beans,
12:40and some fresh green peas.
12:43A little bit of avocado oil, some white pepper,
12:46and a little bit of sea salt.
12:48Those reliable, friable ingredients, bacon and eggs,
12:51are wrapped up with the veggie salsa in a wholemeal tortilla.
12:55Then it's into the sandwich maker.
12:58We need to get more flavour in the spinach.
13:00We may need to saute it.
13:01What I do like about this is it makes you want to go back
13:04and eat more of it.
13:05It's really light.
13:07With Michael's revised wrap getting the green light,
13:09it's time to road test the smoothie.
13:12I want to do three different flavours, three different colours,
13:14and I want to make a traffic light smoothie.
13:17Michael's three smoothies all use a banana and yoghurt base
13:20for the traffic light combo.
13:22Green thanks to spirulina and apple,
13:24amber courtesy of nectarine and espresso,
13:26and bright red berry on top.
13:38That kind of works.
13:39We've got our layers.
13:40A little bit too much green, not enough orange.
13:44It's intriguing.
13:47The coffee does take over all the flavours.
13:49So if anything, I can drop the coffee completely,
13:51leave that out, because kids don't like coffee.
13:54So we just have a nectarine orange centre,
13:57spirulina base, and berry top traffic light.
14:00Last but not least, Michael's going out on a limb
14:03with a most unusual dish.
14:05I don't think we can overlook the fact that a lot of people
14:07have cereal for breakfast.
14:09But I want to do it with a little bit of a twist
14:11and make a black pudding mushroom muesli bar.
14:14Roasted mushrooms, five minutes, a little bit of olive oil,
14:16a little bit of salt.
14:18Then it's black pudding, rich in iron
14:20because the main ingredient is blood.
14:23These should actually be my chocolate chunks,
14:25but when they bite into them, they'll actually be blurred.
14:28If blood isn't nuts enough, Michael's also adding nuts.
14:32Five minutes in the oven just caramelises them,
14:34maybe so slightly.
14:36Flour, nutmeg, salt, pepper,
14:39and to bind it all together, maple syrup.
14:41This is how you make any muesli bar.
14:43You've just got the oats, which is bound together.
14:45You've got the nuts in there. It doesn't have to be savoury.
14:47You could replace the mushrooms with dried cranberries.
14:50You could replace the black pudding with apricots.
14:53Beautiful. Bake for 25 minutes, allow it to cool.
14:57It looks the part, but will Michael's Frankenfeast
14:59be too much for a morning?
15:01The black pudding gives it a great finish.
15:05The nuts up front are fantastic.
15:07The oats are good.
15:09It's quite dry.
15:11That'll be my concern.
15:13Maybe I'll keep the pieces of mushroom bigger,
15:15increase the maple syrup.
15:18We have to put it in there.
15:20I think it's a winner.
15:22Tomorrow is crunch time for Michael's four healthy brekkies.
15:25The Puhui Axman Carnival and all those huge appetites await.
15:29I'm really happy with my breakfast now.
15:31They're looking good and tasting fantastic.
15:34They're not your normal sort of fast-food breakfast.
15:37People go for something that they don't recognise.
15:40That's what I'll find out tomorrow.
15:44The early bird hasn't caught his breakfast worm yet,
15:47but gourmet chef Michael van der Elzen is already on the road.
15:50He's taking his wholesome, tasty breakfast menu
15:53all the way to Puhui.
15:55I really don't know how today will pan out.
15:57The truck is parked right in amongst this festival.
16:00There's going to be potentially a thousand people here
16:02all wanting food from the truck.
16:04Just me, by myself, banging them out.
16:06I don't know how it's going to work.
16:08Michael's menu features the big baked potato
16:11and the big bacon and egg slice for $8 each.
16:14Or for just $4, there's a choice of black pudding muesli bar
16:17or a traffic light smoothie.
16:19Now, minus the coffee.
16:21Hopefully, the pundas have open wallets and open minds.
16:24Food truck is open for breakfast.
16:27Just need some customers.
16:29Michael's made a major morning miscalculation.
16:32The local folk have either eaten
16:34or are in the process of eating at the Puhui Tavern.
16:37The visitors are still en route.
16:39Nobody's interested.
16:41Michael's breakfast barrow is barren.
16:44I know you want breakfast. Come on.
16:47Finally, as more spectators filter in,
16:50a young boy breaks the ice.
16:52Here we go.
16:54Are you going to fruit smoothie?
16:56Yep.
16:57You want two?
16:58I'll have one.
16:59No problems.
17:00Thanks to the young trendsetter,
17:02Michael's deluged with smoothie orders.
17:04What can I get you, sir?
17:05I'll just have a traffic light smoothie.
17:07OK, no worries.
17:08Why are you going for a smoothie?
17:10Why don't you go for a big baked potato?
17:12I've already had breakfast.
17:14So this is your after-breakfast breakfast?
17:16Pretty much.
17:17Because it's great. It's breakfast.
17:19Wrong lane.
17:20There's my traffic light.
17:22There's my traffic light.
17:24It's got a little pear shape.
17:26Michael may not be acing the presentation,
17:28but the taste is a winner.
17:30I think the smoothie is very sweet,
17:32and it's really good.
17:34Definitely worth the $4.
17:36Yeah.
17:38The shopping gets underway,
17:40inside and outside the food truck.
17:42And before long,
17:43Michael's more substantial options get sniffed out.
17:47Look at those puppies.
17:50It's great.
17:51But what will the customers think of Michael's $8 Big Bake?
17:56I can taste the beans.
17:57I can taste sort of tomato-y flavours.
18:00It tastes better than it sounds.
18:03The crowds start to outnumber wood chips and splinters,
18:06and now Michael's healthy bacon and eggs slice
18:09gets a grand reception.
18:10I'm enjoying that. That's very nice.
18:12Bacon and eggs.
18:14Good on you.
18:15It's really lovely.
18:16Pleasure. Thank you.
18:18Three of Michael's dishes are selling fast,
18:20but the black sheep of the quartet is clearly an acquired taste.
18:24Haven't sold one musy bar yet. Not one.
18:27I've got a lot of musy bars to sell.
18:29Michael's hoping that giving away samples will help.
18:32Would you like to try some of my mushroom and black pudding musy bar?
18:35I love black pudding.
18:37Do you know what black pudding is?
18:39Don't tell me yet.
18:40Okay.
18:41That's really nice.
18:42Shall I tell you what black pudding is now?
18:44It's pig's blood, but it's great.
18:46It's full of iron.
18:48They are absolutely fantastic.
18:51Uh-huh.
18:52What happens if I don't like it?
18:54You just tell me.
18:55No, that's it.
18:57That's actually really good.
18:58Good.
18:59I'm surprised.
19:00Good.
19:01Can I sell you some now?
19:02No, I actually want a big bite.
19:03You don't want my savoury musy bar?
19:06Oh.
19:08You are my first sale of musy bar.
19:11Finally, Michael has a paying customer,
19:14but will it be too much to swallow?
19:16That's really good.
19:17That's good.
19:18Really nice.
19:19Love it.
19:20Against all the odds,
19:21Michael finds a few more to spend hard currency on his heavy-duty snack.
19:25Here's your musy bar.
19:26It's definitely healthy food, and it's really yummy.
19:29Different.
19:30Yeah, very different.
19:31Out of 10, I'd give it 10.
19:34I love black pudding, and it's really hard to get it anywhere,
19:36so, yeah, delicious.
19:37Can you try some, bud?
19:41She's not a fan.
19:42The musy bar stays in the maybe category,
19:44but the three other options are flying out of the food truck
19:46faster than a woodchopper chopping wood.
19:49And speak of the devil, here they come.
19:51You got anything healthy going?
19:52Nah, that'd be silly.
19:54Yeah, I'll get a big bite.
19:56Yeah, make it two big bites.
19:58I designed these breakfasts for those boys,
20:00so it's good to actually get them coming up and ordering something,
20:03because then I get real feedback.
20:05You all right, mate?
20:06Mm-hmm.
20:07Really good.
20:08I chose this because it's got lots of carbs,
20:10and I need to last out the whole day,
20:12so a big four-day chop and get in.
20:14It's almost lunchtime,
20:15but Michael's menu has become an all-day breakfast,
20:18and nobody's missed the greasy pastry or a dirty deep fry.
20:22Mm, quite happy to eat this every morning.
20:25Yeah, I didn't have much breakfast this morning,
20:26and this fills the spot.
20:29Very nice.
20:30Good stuff, bacon and eggs, just a different way.
20:34Leaves my mind on toast.
20:36And one by one, Michael's menu items are getting the chop.
20:40Smoothies are gone, look at that.
20:43Three empty jugs.
20:44They are the last big bags left, so you've got them all.
20:47Wraps done.
20:49What have you sold out of?
20:50Nearly everything.
20:51Nearly everything, what have you got left?
20:52I can give you a muesli bar.
20:53That sounds good.
20:54It's got black pudding and mushroom in it.
20:56Oh.
21:03Michael's going home with a French load of muesli bars,
21:06but also a food truck full of feedback, advice and lessons
21:09on the way Kiwis do breakfast.
21:12I think today was a success.
21:13We ended up selling most of our food closer to lunch
21:16than we did breakfast, but it's a festival.
21:18A lot of people came, they'd already eaten breakfast.
21:20Maybe they didn't expect breakfast to be on offer.
21:23So I think we did really well under the circumstances.
21:26Yes, we had a few muesli bars left over,
21:28but why not challenge ourselves to have something
21:31a little bit different for breakfast
21:32and think of it as a great way to start the day.
21:36I've just got to say this last bit.
21:38How much wood could a woodchuck and chuck if wood got...
21:41How much wood could a woodchuck and chuck if woodchuck could chuck wood?
21:45Bam!
21:55Delivery!
21:56Next week, the food truck delivers.
21:58We've got five seconds.
21:59Let's do it, let's do it, let's do it.
22:01As Michael takes on curries.
22:03It looks stunning.
22:05He's got some fruity ideas for updating Indian classics.
22:09Yummy or yucky?
22:10Yucky.
22:11You think it's yucky?
22:12I think it's yummy.
22:13But can Michael keep up with the relentless string of deliveries?
22:16This home delivery is actually really, really hard work.
22:19Find out next week on the food truck.
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