- 4 hours ago
Category
🎥
Short filmTranscript
00:00my new Betty and I have been on a brand new culinary adventure traveling New Zealand in
00:16search of the ultimate kiwi experience here think that he made you that is very very cute isn't it
00:21we've gotten off the beaten track met the masters and tasted some exceptional kind when I put you
00:32my friend there's been some bumps along the road did you use all the eggs Oh God finding out what
00:40this amazing country has to offer it's been the trip of a lifetime oh buddy see you girl but it's
00:49not over here well we've had a great trip so far my friend and today we're off to do something on my
01:12book a list a traditional Maori hanging you chance hey what's good on here got ourselves a honey set up
01:32boys you get a big bloody fire going we're gonna heat up these rocks till they're red red hot we're
01:38gonna dig a big hole here we're gonna put all the rocks into the hole all the kai into the basket
01:43and then put the basket on the top cover it back up and we're gonna wait for three or four hours
01:48until all the food's steamed all right let's dig in there you go mate thanks is that too bad is it all
01:57those rocks need to be able to go into the bottom of the hole and the basket so it's level so so what
02:02are you saying just keep digging yeah dig until you see Ireland it'll take a couple hours we need
02:09to get those rocks hot I've got to ask you a question we're in one of the let's say the most rich
02:14suburb of Auckland yeah so we're basically smack bang in the middle of Greyland Potserby yeah
02:20Kaumana Gardens here is a community focused garden yeah there's fruit vegetables there's sheep there's
02:26chickens eggs there's everything a little bit of everything here urban farm vibes yeah focused on
02:33providing fresh fruit and veggies that have been grown here particularly for everyday people base
02:38okay cool we've been working in New Zealand for years and we've been told about the hanging for years
02:44but we've never been to one so thank you guys it's our pleasure good to have you guys here you know
02:50some fellow chefs we all grind in the kitchen and it's just another expression I guess yeah yeah
02:55we'll just leave that until that's all nice and hot so we'll go prep
02:59look at that this is contemporary hangi you know we're keeping the techniques traditional so we're
03:08staying aligned with the cope up and how it's done properly but then we'd be silly not to embrace
03:13our 20 years 30 years of being in kitchens and actually take it to the next level you know adding
03:19a bit of porcini and truffle to the stuffing and doing you know doing things like that that's what I love
03:23about these kinds of things we have the knowledge now and yeah yeah yeah yeah cool I'll give you the
03:29ticket what do you think we should season the pork rip kawakawa yeah we'll go have a little look around
03:34the garden I can see some down there beautiful chef beautiful getting to do hangis with international
03:41people you know as far as being a chef goes that's one of the dreams is to be able to just be like show
03:46me how you do that chef because you know and not here all here all the shipping techniques that we're
03:51taught they're all you know mirepoix brunoix chef on that you look we learn all the terminologies for
03:56French and yet one of the things I'm trying to develop is looking at kai for a maori lens you
04:01know we need to come up with some of our names for those things because you would never use an Italian
04:04name you don't want to lose your tradition but you also want to realize that you live in a modern
04:12world and don't get left behind here we go so this kawakawa oh that's yeah yeah I've tasted this
04:18before this is a real traditional healing herb yeah you want to pick the ones that have got the
04:23holes in it those are the ones that the insects like and you want to take the older leaves so let
04:28the new ones flourish the new ones flourish we're gonna stuff the pork with all this like native
04:35kawakawa and then when we put it in there it'll just taste delicious it's basically like a native
04:39pepper beautiful oh should we get some banana leaves all right that's the one that's beautiful so the
04:51reason why I like to leave the head on the fish is a bit of a homage to the old man yeah growing up
04:55got clear as day memories of coming into the kitchen when I was a kid and he's just eating
04:59fish head soup for breakfast and I'm sitting there trying to eat my marmite on toast I was just like
05:05I hate this but it just stinks like fish heads but do you do fish head soup now I do yeah fish head
05:11brodo exactly yeah see yeah yeah yeah and they reckon that's the secret to a long life for Maori eh
05:17fish head soup nice yeah you got your pumpkin do you want to do something to it see what he wants
05:25I'm like well we can I think we can bring you guys have a turn mate you guys have a turn cut a
05:30hole in there yeah I take the top out sure those guys are fantastic on there I just love how proud
05:39they are of the traditions and this is the way my dad did it but I've added on a little twist to it
05:44which is what cooking's about that's right rosemary lemon kawakawa look at that with a lemon put some of
05:53that stuffing in there there we go red stuffing nice all right that's your pork that's the kawakawa
06:06smell that oh so you got rosemary chopped up lemon we get some garlic in there and the time is it's
06:16extra as strong isn't it yeah it's just full-on man whoo white final look at that with the sorrel
06:23flubbage colorful rainbow this is proper cooking man and then you roll it yeah so then you get to
06:31the pinwheel when you cut it this is gonna look epic I'm telling you that now have you realized we're in
06:37Auckland hey hey I feel like we're in the bush more that is the bike upon to be it's very calming
06:42this place of the grid in the grid on the grid I think the boys are gonna be proud of us might see
06:54that on the mini peaches looks like it's not that before she is that one where you would go sweet
07:00ass so we got the TT here I've done a pre-cook on these yeah just because they are like the chicken
07:09anchovy very strong flavor it's a really strong flavor and if I hadn't done it it would have put too
07:15much into the other food and then I really want the hanging flavors to come through everything so they
07:19look like a bird but it does like a fish that's exactly it does actually Jono's turn going at the
07:23anchovy chicken and I really like it let's get this thing in the ground eh now we should be able to
07:28fit everything in how many people score for dinner 50 we'll be hungry by then nice one boys
07:38that's perfect let's all right all right you guys do it on this book
07:46I'll see slowly here you go there you go let's steam it already perfect all right let's cover it up
07:59I think this is the first time I worked hard enough to get fed good job of that
08:05thanks for the hard work boys got a little snack for you I've got a potato starter that I keep at home
08:23and we've made some fried food with that number Johnny has made some cream power chop up their power
08:28reasonably small as I forgot the mincer some onions and cream and it's just a classic way
08:34that sounds like a French recipe that could be pretty free it's with a title bread starter so
08:41you guys done nothing you colonize you guys took it from here
08:47you're welcome a couple of scoops of that in there give me some of that Irish bread thank you
08:56just a classic Maldi breed is just using the cooked potato flour water a little bit of sugar give
09:06it a cut of care and part some I don't want to it hmm it's a greater long tray it's addictive so
09:16good so what time is it now it's time to keep digging I'm gonna use traditional hand tools I'm now captain
09:30Colin Waiheke Islands I've got a little dream to retire on this island hmm emotional reaction
09:46and it scraped a bit harder there and it scraped scraped there all right nice I'm just telling you
09:54ready oh here we go
09:59hey that's your pork oh look at these come check the pinwheel oh yeah
10:16perfect that's the general idea beautiful that would be delicious all right let's plate it and we've
10:27got some guests joining us
10:28...
10:41...
10:51Ka māua kia tīnā.
10:53Tīnā.
10:54Hau mi e hui e.
10:55Taiki e.
10:57Kia ora.
10:57Kia ora.
10:59Tēnā koe whāra.
11:00Well, we've been around this entire country,
11:02North Island down to the south and back,
11:04and I think this is one of the most memorable experiences
11:08we've had.
11:08Thank you for teaching us today.
11:10No, thank you very much.
11:12Thanks for coming and doing it with us.
11:13Yeah, it's been an awesome day.
11:15No, there's only one thing left to do,
11:16and that's enjoy, tuck in, and thank you, boys.
11:18As we say in our country,
11:20Bon Appetit.
11:21Bon Appetit.
11:24Beautiful.
11:25Yes.
11:27There you go.
11:34Wow.
11:35That titi is amazing.
11:37Anchovy chicken.
11:38It's like it's been marinated in fish sauce.
11:40It has.
11:41It's quite special, isn't it?
11:42I just love the way all the hands are going in,
11:44and everyone's, that's what it's about.
11:46Connection, family, food.
11:48That's up, boys.
11:48That's manaki, though, eh?
11:50That is manaki.
11:51Yeah.
11:52We dug the hole together.
11:53We prepped the clay together.
11:54No, everyone dug the hole.
11:55You sort of have stayed back at that.
11:58He's a very good watcher.
12:02That's so yummy.
12:03This way of cooking is obviously very ancient,
12:07and we, the modern chefs, really regulate the oven,
12:10and we've got different techniques,
12:12but this really is the real McCoy.
12:14It's the first time, and I hope it's not the last.
12:17Yep.
12:18Me too.
12:19Kia ora.
12:20Kia ora.
12:30Yesterday was a pretty special experience, wasn't it?
12:33The hanging.
12:34I actually really loved it.
12:35Yeah.
12:36I really, really loved it.
12:37We have a new car.
12:38So how's this one handling?
12:39It's a nice little car to go around the city, I think.
12:43So where are we going now?
12:45Well, another box that I need to take.
12:48You know I love my tattoos.
12:49Yeah.
12:50And I've always wanted to have a traditional
12:53Maori style tattoo.
12:56And I found this guy called Inia.
12:59He's a tattoo artist, and yeah, I'm very excited.
13:02Oh, right out of here than me.
13:03Little, little, little church.
13:08I'll quickly pass that.
13:13I'll catch fire.
13:20Oh, that's your friend.
13:24Kia ora.
13:25Kia ora.
13:26How are you?
13:27Noi mai.
13:28How are you?
13:29Kia ora.
13:30This is Karin.
13:31Hey, bro.
13:32How are you?
13:33He's in the middle of nowhere.
13:34Yeah.
13:35So come on in and have a chat about what you want.
13:37Cool.
13:38He wants a picture of me.
13:40Portraits.
13:41Good luck with that.
13:46What do you think you want to put inside to this piece?
13:49What's coming in the back of your mind?
13:50I think family is one.
13:52Yeah.
13:53Beautiful wife, 19-year-old boy, and a nine-year-old daughter.
13:56Food is another, I think.
13:57What about travel?
13:58Travel is definitely one.
13:59Because you're putting it on your leg, one of the things I think
14:02this should be doing is giving you some kind of strength and balance.
14:06And we've got a really cool symbol for that, which is the hammerhead shark in the mangopare.
14:11And because, you know, they're so incredibly powerful and majestic, but yet they're also totally
14:17passive and peaceful.
14:18You don't muck with them, you know?
14:19Yeah.
14:20The only other thing I'm thinking of is your name, manu, in Māori means bird.
14:25Bird.
14:26Yes.
14:27And because there's the ocean between where we are and where you're from.
14:31I'm thinking migration will see birds.
14:33Yep.
14:34Makes a lot of sense.
14:35With those, I'm going to use the traditional hand tools and put those in by hand, if that's
14:40okay by you.
14:41Please.
14:42Because the oldest symbol in tattoo is the swallow.
14:48Oh, hang on, one more thing.
14:50Protection.
14:51Protection.
14:52The back of the calf is where we're thinking of doing this piece.
14:55Yes.
14:56Traditionally, you would put symbols of protection back there.
14:59So that if anything sneaks up from behind, you're protected.
15:02I'm thinking of using the shark's teeth.
15:04It's the way the teeth are stacked inside the mouth of the shark.
15:07So that when one breaks, there's always another teeth that comes forward.
15:10Another warrior, yeah.
15:11And so the pattern is teeth going off into infinity.
15:13And the teeth going off into infinity represent the spiritual backup that you have in your life
15:19of your friends, your family, all those that were there to protect you should you ever fall.
15:26Fucking wicked.
15:30Right.
15:31You and your wife have done as this mangopare, as this hammerhead shark, because you guys
15:35should be the strength and balance.
15:37So that's one child here, the nine-year-old, the 19-year-old and you and your wife.
15:43I thought I'd play it safe, Manu, and do this piece over two days because
15:48if I try and do it in one hit, sometimes it's just too much.
15:52I've done some seven-hour sessions.
15:54Fuck.
15:55Yeah, I know, but I mean...
15:56At the end, you're just like, please stop.
15:58You know what I mean?
15:59Yeah, I did a 13-hour session on one guy, but each time I see him, now he crosses the road.
16:05I'm going to say a little karakia.
16:07Basically ask all things to be present, but only the things that you want to take with you on this journey
16:12you take with you.
16:13Yeah.
16:14And the shit that you want to leave behind, you can leave behind because it's a new beginning.
16:17This is the year of a new beginning.
16:19This is the year of a new beginning.
16:20Here we go, that's the sound.
16:21That's the sound.
16:22Okay.
16:23That's the sound.
16:24Okay.
16:25That's the sound.
16:26Okay.
16:27Okay.
16:28Here we go.
16:29That's the sound.
16:30That's the sound.
16:31Okay.
16:32Okay.
16:33Okay.
16:34Alright Frenchy.
16:35Yo.
16:36As much as I like seeing you in pain.
16:37I've got some stuff to do.
16:38Okay.
16:39Okay.
16:40I thought you were going to support me.
16:41But obviously not.
16:42I'll do some sailing.
16:43and a little bit of drinking for you.
16:44I'll do some sailing and a little bit of drinking for you.
16:45Okay.
16:46Okay.
16:47Go ahead.
16:48Have a great afternoon.
16:49Cheers mate.
16:50This brings me something hard to drink.
16:51Happy to you bro.
16:52Cheers.
16:53Cheers.
16:54You have a great afternoon.
16:55Cheers mate.
16:56I think it's been a great boyfriend.
16:57I'll do some sailing a little bit of drinking for you.
16:58Go ahead.
17:11Have a great afternoon.
17:12Cheers mate.
17:13Good evening.
17:14Thank you bro.
17:15Afternoon.
17:16Cheers, mate.
17:17Something hard to drink.
17:18Thank you to you, bro.
17:26Finally, some alone time.
17:31What's that, Manuel?
17:32I'm a great driver.
17:33I'm a disabled driver?
17:34Yes, I am, Manuel.
17:36Thank you very much, Manuel.
17:37I'm right.
17:38Thank you, Manuel.
17:45Alright, what are we on?
17:58So the boat we're sailing on today is an old America's Cup boat from the 1995 Cup.
18:04So we'll get out here, we'll pull ourselves up, go for a blast around the harbour.
18:08My friend's getting a tattoo on his leg.
18:10He likes to cause pain on me and now he's getting pain inflicted on himself.
18:14So this is my day of relaxation.
18:17I went to Ireland and got drunk in Dublin.
18:20Whoa, whoa, whoa.
18:21Who was the fourth and I got a tattoo.
18:24What did you get?
18:25It's a penguin with a pint.
18:28It's a life choice.
18:29Yeah, yeah, yeah.
18:31Can I have a crack of steering?
18:32Can.
18:33Alright team, let's go.
18:37So I'm now the captain?
18:38You are.
18:39Captain Colin.
18:44The other tattoo I've got is pretty bad.
18:45What's the other one?
18:46W on an anchor.
18:47Make the W sound that's an anchor.
18:48You're not well bro.
18:49Driving through the harbour bridge.
18:50Don't crash into anything otherwise you've bought it.
18:51Obviously it goes on though.
18:52Well you normally have about four metres of clearance.
18:53Four?
18:54Is that all?
18:55Yeah.
18:56Well.
18:57Well.
18:58Well.
18:59What could go wrong?
19:00Exactly.
19:01Oh, it's pretty close huh?
19:02Alright.
19:03Oh, we missed.
19:04Oh, we missed.
19:05What's the W sound that's an anchor?
19:06What's the W sound that's an anchor?
19:07You're not well bro.
19:08Driving through the harbour bridge.
19:09Don't crash into anything otherwise you've bought it.
19:12Obviously it goes on though.
19:14Well you normally have about four metres of clearance.
19:17Four?
19:18Is that all?
19:19Yeah.
19:20Well.
19:21What could go wrong?
19:22Oh, it's pretty close huh?
19:23Hey.
19:24Oh, we missed.
19:25Phew.
19:26Good effort Tim.
19:27Much easier than getting a tattoo isn't it?
19:29Yeah.
19:30We're halfway through?
19:31Yeah, we're halfway there bro.
19:32Great.
19:33Oh.
19:34Woo!
19:35Woo!
19:36Woo!
19:37Woo!
19:38Woo!
19:39Woo!
19:40Woo!
19:41Woo!
19:42Woo!
19:43Woo!
19:44Woo!
19:45Woo!
19:46Woo!
19:47Woo!
19:48Woo!
19:49Woo!
19:50Woo!
19:51Woo!
19:52Woo!
20:01Hello!
20:02Hey.
20:03Gentlemen my man.
20:04Thanks mate.
20:05What are some things bro?
20:06I want you to cook for me tonight.
20:07Alright bro, we've got the food for you.
20:09Beautiful.
20:17You.
20:18You're not here to can barely yourself are you?
20:20I've been waiting ages.
20:21sorry mate how was that ah give me a look now I'll show you tomorrow when it's
20:27finished already we may need a hand actually I'm gonna had a tattoo for the
20:33last one was about four or five years ago and it's funny how you forget how
20:37painful it is oh I've seen your face here have that that helps well I had a
20:45very busy day sailing around the harbour oh why you yeah took a lot out of me
20:49poor baby first day apart I did kind of miss you for five minutes mr. pain
20:58boys fettuccine bongolet I'm gonna split back down and get in the kitchen have
21:03you met the warrior he's a warrior always a warrior now let's see the book over I'll
21:09show it to you later all right a little lemon
21:14like a real freshman smell it huh
21:20hmm
21:24so what you got left to do tomorrow tomorrow is all the coloring in and all the
21:29shades and the traditional technique with the bamboo top already well that's a
21:35once-in-a-lifetime mate yeah that's why I don't have any tattoos and I'm just a
21:39little bit jealous well there's always a solution for that imagine when you go
21:47home to your wife with a tattoo she'll be like what the heck bro I love Jenny oh
21:54man Jane sorry no regards mmm the sauce is starting emulsions nice a little bit of
22:06butter all right what's next next gasol
22:12Oh go boys venison bolognese and then do your master pony venison bolognese yeah
22:19my do not close this restaurant ever all right you can buy I'll be upset so
22:25venison bolognese my mouth is water king man oh yeah
22:35he knows how to prove the pasta just to the point where this is got a little bit of
22:40bite back what's the next one do ya spicy Italian sausage
22:47oh oh yeah it's got a kick in it it's one season's it's perfect cheers my friends
22:57how you going for day two bro it's getting a little bit more painful as we go I think so
23:18the novelty's wearing off I'm not complaining but I've got to be truthful I can't wait until it's done
23:24okay bro all right I can see at the church and the studio very relaxing morning that's all about
23:40to end when I pick friendship get in and get out pretty quick because we have a lot left to do we
23:45we've got to get ready for Waiheke
23:55Oi Oi I believe you need my help totally yeah this is a team sport this one so what do I got to do
24:02you're gonna come over here and you're gonna stretch the skin while I tattoo it okay it's time for your
24:08early checkup mr. Fadell this is gonna hurt me won't hurt you I don't think that's a good idea
24:15all right yeah yeah that's it okay
24:21they're gonna do that bird there oh yeah so this is where the word tattoo came from because when you're
24:34first and you hit it and it goes dead when it's in the skin tattoo tattoo
24:41oh sorry bro this is the traditional hand tools and the blades are made out of either boar's tusk or
24:51albatross bone this case is albatross bone and you make all these yourself then yeah
24:57you missed a bit yeah how are you feeling money to be completely honest with you it's actually
25:11a slightly bit more pleasant than the machine ah as much as it's painful I think it's worth it
25:22I've got tattoos but that is the first time I get it done the traditional way it means a lot more
25:30I bet you Colin do something even small so I can enjoy the pain on your face
25:37I'll make it one of these little birds a little swallow this would be really nice
25:41no he's a wuss he's not gonna do it
25:43what is that a bit yeah I'll see you a bit and I'll raise you then
25:50here we go it's a wrap yes
25:54oh that is epic wow
26:00that's a piece of art it is and don't disrespect to any other tattooist but I'm now more proud of this than I am proud of everything I've got
26:07and then I'm proud that you decided to go ahead with the time
26:10we're gonna do like a little swallow and they symbolize going over the equator and coming back over the equator successfully
26:16yeah that's cool I trust you
26:18oh my god you're stressed
26:24come here
26:27what could go wrong
26:31oh
26:33how are you feeling
26:39I think it's actually something quite special so I'm just remembering the pain
26:46oh my new respect for you
26:59it's interesting because you actually see the teeth going in this is the gun so fast that you don't realize
27:07you stop talking
27:09I'm glad we didn't do a flock of words
27:14nah
27:15it's a funny thing to do make a decision and then from that moment onwards you've stuck with it
27:20exactly
27:21that's a running theme in my life
27:24I think that's gonna be us
27:27well
27:28good on you mate
27:29good on you brother
27:31I've never planned on doing anything like this and then after meeting you and talking to you
27:37I think it's an honor
27:39it's an honor both ways
27:40thank you
27:41thank you
27:42you're welcome
27:43well
27:44that's a first
27:45taking a little bit of you with me
27:47thank you
27:48no worries man
27:49I only came to say hello
27:51oh well I think we all deserve a little homemade whiskey
27:55chin chin
27:56thank you
27:57here we go
27:58a Maori made whiskey
27:59you are the best
28:00it's been an honor
28:01thanks
28:02indeed
28:03not bad
28:07proud of you man
28:08thank you
28:09cheers
28:10proud of you
28:11cheers man
28:12this is a good day at the office
28:13well our Kiwi trip is coming to an end my friends
28:26I've had a bowl
28:27New Zealand's been fantastic for us
28:29I love it
28:30I love it
28:31now we're on a ferry to Waheke Islands
28:33and I've got a little dream of mine to retire on this island
28:37so I want to show you around it's beautiful
28:39I think it's very fitting
28:41we go to Waheke to cook our last supper
28:45and I think it's going to be special
28:47a lamb cooked over fire
28:49beautiful setting
28:51we're with my friend
28:53oh we're still friends
28:54just about
29:03dolphins
29:05ah New Zealand
29:15wow here we are
29:16Waheke
29:17place you love
29:19dearly
29:20I have a fun fact about Waheke
29:21tell me
29:22it is the fifth
29:23largest island in New Zealand
29:25I've got a fun fact for you my friend for once
29:28you know what
29:29Waheke means in Maori
29:31what
29:32cascading water
29:33oh
29:35that's a fun fact
29:36fun fact
29:37well first up my friend
29:38is we have to get the lamb from the butcher
29:41a little rosé as we watch the lamb drip off the spit
29:44lamb and rosé goes hand in hand my friend
29:47that's a date
29:49here we go
29:50the butcher is right here around the corner
29:52it's right next to the police
29:53which is quite handy
29:54which is quite handy
29:57it's a small little butcher's
29:59it is
30:02hello
30:03how are you
30:04are you ordering a lamb?
30:05yes this is what you flipped it for
30:06that's exactly what I was supposed to order
30:09do you guys need anything else?
30:10just a lamb please
30:11thank you
30:12actually I'm going to get a mince and cheese pie
30:14certainly help yourself
30:15mmm
30:16nice
30:17you just enjoy your pie
30:20yeah I will
30:21next stop veg
30:25oh look at this nasty little pussy cat
30:30I would see you in one of those
30:33I'd say you would
30:34let's get one for swimming
30:35no
30:36no
30:37you're not going to see my cat tonight
30:39alright so we need anchovies?
30:40what do you want to do with it?
30:41stuff the lamb lamb
30:42oh nice
30:43yeah get two of them
30:44yoghurt
30:45oh no
30:46oh
30:47oh nice
30:48what do you think of Waikiki Island?
31:13it's a very special place I think
31:16You're not that far from Auckland really, but you are.
31:20You feel like you're on a holiday island or something.
31:23Yeah, it's gorgeous, isn't it?
31:24I'm chilled out, I can't tell you that.
31:26I feel at home already.
31:27This is your spirit home.
31:29Yeah, it is, I think so.
31:33Look at the view, bro.
31:34Oh, right?
31:37So this is where you're eventually
31:38going to end up living, is it?
31:39That's the aim, that's the dream.
31:44Here we go, I think.
31:46La bodega.
31:52That's my bed and breakfast.
31:55I like it.
32:00Grapes, energy, yeah, it's brilliant, eh?
32:03Hola!
32:04Hola!
32:05Hi, how are you going?
32:06Welcome back.
32:07Hi, darling.
32:08Hi, you're Colin.
32:09Colin, hi.
32:10How are you?
32:11Lovely to see you.
32:12Hello, Colin.
32:13Hello, Colin.
32:14Nice to meet you.
32:15Good to see you again.
32:16Thanks for having us.
32:17You're welcome any time.
32:18That's our last day, before we go home, and we thought we'd come and spend it on Wajiki,
32:22with you at La Bodega.
32:23Yeah, best place ever.
32:24I have heard so much about this place, but I'm telling you, does not do it just as what
32:30he told me.
32:31It's a beautiful guest house, and Clarissa and I's dream maybe one day when those guys
32:34want to return, perhaps.
32:36Yeah, why not?
32:37Okay.
32:38Thanks for having us.
32:39You're welcome.
32:40We've decided to do a little bit of a lamb spit tonight.
32:42Okay.
32:43Plenty carbs, plenty veggies.
32:45Anything for the gallon.
32:46Right.
32:47If we can use your kitchen, you just relax.
32:48Yes.
32:49It would be a pleasure.
32:50We'll call you, and then you eat.
32:51Yes.
32:52Lovely.
32:53Sorry?
32:54We shall.
32:55Okay.
32:56Let's get this baby on the spit.
33:01Okay.
33:02Hold through.
33:03Oh, shit.
33:04Oh, no.
33:05I broke it.
33:06Well, I'm stuck.
33:07Anyway.
33:08Stronger.
33:09We got some wire?
33:10Yeah.
33:11So I'll lift it.
33:12I need to go tight.
33:13Ah, I've got my finger in there.
33:23There's always a plan B, okay?
33:27I've learnt that with you.
33:30You're going to break something else, mate.
33:35This is cooking at its simplest.
33:37You've got the meat.
33:38You're going to add some flavour.
33:39So we need to fill all the holes with rosemary and garlic.
33:42So as it cooks, it permeates the meat.
33:45Mate, look at that.
33:48Ah, New Zealand.
33:51Never gets old as that, doesn't it?
33:54What a way to end.
33:55We have a little bit of anchovies we can stick in as well for a bit of salt.
33:58That goes in there.
34:00It's going to flavour through the meat.
34:02All right.
34:03We're done.
34:04Ready?
34:05Whoa, whoa.
34:08Okay, you do it.
34:09You hold on.
34:11You hold on.
34:12We just gently ask her to move.
34:14Oh, oh.
34:18Oh, oh.
34:27All right, let's just do a test.
34:28Come on.
34:32We're in business.
34:33Some potatoes, onions, garlic, lemons, and they will cook under the lamb fast.
34:40It's a very Greek recipe, isn't it?
34:43We grow lemons in Ireland, bro.
34:44This is the fastest school of barbecue.
34:46I've learned so much from you today.
34:48Don't, don't.
34:49So I reckon we have another two and a half hours.
34:52What shall we do, mate?
34:53Well, there's a little zip line down the road.
34:55I wouldn't mind seeing you hanging off a zip line.
34:57So let's go.
34:58It could be fun.
34:59All right.
35:00Let's do that.
35:01Let's go.
35:03The lamb is on.
35:08We're off to do a bit of fun.
35:10Enjoy the last few hours of a road trip.
35:14Yeah.
35:15We had a good time, bro.
35:17We had a good time.
35:18Oh, wakey.
35:23Look at that.
35:24How gorgeous that is.
35:25You should buy a little bottle if you retire.
35:26I don't want to go.
35:27But what else are you going to do?
35:29Bed and breakfast.
35:31You are very welcome to come and visit any time.
35:33Well, I will be there.
35:34I teach you how to fish again.
35:35I'll teach you how to put a lamb on a spear.
35:40Yes, here we go.
35:46Do you miss having Betty on the bike?
35:48Yeah, I do, actually.
35:49I've been used to Betty.
35:51There was two of us plus Betty.
35:52Yeah, that's the trio.
35:53She's got a story.
35:59We're going straight up.
36:04How much higher can we go?
36:05To go down, we need to go high.
36:07I don't really like heights, to be perfectly honest.
36:10Don't you?
36:11No.
36:13Oh, look at this.
36:14Look at the view.
36:19Sweet.
36:19So we're on EcoZip Adventures, Waikia Island,
36:22about to go ziplining on our first zipline.
36:27Right.
36:28I'm going to win.
36:29I just need you guys to turn around for me.
36:31Oh.
36:33It wasn't me.
36:35Cool.
36:35I'm going to check your safety.
36:36I don't like heights, actually.
36:38That's OK.
36:39A lot of people are terrified of heights and love this.
36:41I didn't say terrified.
36:42I just don't like them.
36:44Well, I reckon we might change your mind.
36:46I've changed his mind yesterday.
36:47He got a tattoo.
36:48Got a tattoo?
36:49The first tattoo in his life.
36:50Wow.
36:51Tapped.
36:51Tapped.
36:52Well done.
36:54Oh.
36:55Oh.
36:57I don't like heights.
36:59Don't need to like them to have fun.
37:01Colleen, you can do this.
37:04Sit back in your harness.
37:05I know.
37:05Yeah, but what?
37:06Is it how old or just like this?
37:08Oh, too many questions.
37:09Just go.
37:10Let's fly away.
37:12Fuck this shit, man.
37:14Three, two, one.
37:16Woo-hoo!
37:18Woo!
37:20Woo!
37:22Woo!
37:23Woo!
37:24Woo!
37:25Woo!
37:26Woo!
37:27Woo!
37:28Woo!
37:29Woo!
37:30All right, New Zealand.
37:32Woo!
37:33Woo!
37:34Woo!
37:35Woo!
37:36Woo!
37:37Woo!
37:38Woo!
37:39Woo!
37:40Woo!
37:41Woo!
37:42Woo!
37:43Woo!
37:44Woo!
37:45Woo!
37:46Woo!
37:47It's got beautiful little bubbling here under the skin.
37:50So you've got the shoulders a little bit more well done.
37:52And then the legs are beautiful and pink.
37:54Just have a little bit while Frenchie's not here.
37:56Oh, you can taste the rosemary, the garlic, the anchovies.
38:03Perfect.
38:04We've got to make a bit of salad.
38:06So fennel, lemon juice, olive oil, just to go over.
38:10Do you need a hand?
38:11Yes, please.
38:12So you've got the yoghurt.
38:14Woo!
38:15A little tzatziki.
38:16Yes, please.
38:17Mint, cucumber, a little bit of garlic, some olive oil, salt pepper.
38:21Beautiful.
38:22Get the fennel, keep it quite chunky.
38:25Lemon zest.
38:26Always use your zest.
38:28So we've cooked a lot of dishes.
38:30What stands out to you?
38:32I think the day we cooked the kingfish, we did four dishes out of one fish.
38:36I think that was pretty amazing.
38:38I also like the liver on the side of the road.
38:40Oh, yes.
38:41The power.
38:42We're auntie's special sauce from the packet.
38:44Auntie Maggie.
38:45Auntie Maggie.
38:46We did a great recipes with the white baits as well, I think.
38:49The white bait fritters souffle.
38:51And we've been told about hanging so many times, but seeing it done and experience the
38:56result of it was quite incredible.
38:57I think tonight is a crown in glory, that lamb.
39:00It looks absolutely delicious.
39:02Taste that.
39:08Oh, yeah.
39:09So that, on the bottom of the bread, with the lamb.
39:13Oh.
39:14So everything is roasting hot.
39:16It's been cooked under the lamb.
39:18Try that.
39:19You're going to put it.
39:25It's smoky, huh?
39:27Oh, it's hot.
39:30See the onion?
39:31This is the money shot.
39:32Oh.
39:33Oh, mon dieu.
39:34As much as we sometimes butt heads, we both love the same thing about food.
39:39Of course.
39:40That's what friends do, you know?
39:42Like, how boring would it be if we didn't argue a little bit?
39:45And another good thing I love is cooked lemons.
39:48So see that?
39:49It's like a little lemon curd.
39:51And then...
39:52I like the way you go from one conversation to the next with, you know?
39:55I know.
39:56You don't want to give me too much compliments, don't you?
39:57But no, we have had an amazing trip.
39:59Let's put it this way.
40:00I don't know who else I would have done it with.
40:04It's a bit of an emotional day, actually.
40:11It's a roast lamb potato salad.
40:13Voila.
40:14Cheers, cheers, brother.
40:22Love ya.
40:23Love ya.
40:24We love travelling.
40:25We love cooking.
40:26We love food.
40:27We love wine.
40:28We love people.
40:30And we got all of that and more.
40:33And we love learning from other cooks, chefs, people who deal with food.
40:38Wow.
40:39Some of the stuff we've done...
40:40You've done spearfishing with one of the world best.
40:44The kingfish fishing was an incredible experience.
40:48Then the hunting in Pot-A-Nui Lodge was incredible, even though you kind of hurt yourself a little bit.
40:55The making of these, going to the marae.
40:58That, you're right.
40:59This is something to remember.
41:01This, something that I won't be able to be forgetting.
41:06I went to pick you up and I ended up with that.
41:08That just sums up our trip.
41:10You don't plan on anything and something amazing happens.
41:13Hello.
41:14Hello.
41:15How are you?
41:16Good.
41:17Just working away.
41:18Busy paying bills, I suppose.
41:19I got to go.
41:20We are actually working.
41:21You mean you've got to finish your glass of red wine?
41:22Paying bills.
41:23Yeah, sure.
41:24Yeah, paying bills.
41:25Sure.
41:26Love you.
41:27Love you too.
41:28Bye-bye.
41:29Paying bills.
41:30That's right.
41:31All right, one last thing to do, my friend.
41:32Carve some lamb.
41:33Have a final fish.
41:34And I'll see you.
41:35Bye-bye.
41:36Paying bills.
41:37That's right.
41:38All right, one last thing to do, my friend.
41:41Carve some lamb.
41:42Have a final feast.
41:43Off to bed.
41:44And then we're back home tomorrow.
41:46That's right.
41:47Who's carving?
41:48I am.
41:49Of course he is.
41:51She looks good.
41:53She looks good.
41:54What was her name again?
41:56Barbara.
41:57Get some belly.
41:59Yes, Chef.
42:00Get some on the fatty shoulder.
42:03Yes, Chef.
42:04Look at that.
42:05It's coming off the bone.
42:06That's the best bit.
42:07Look at that.
42:08Mmm.
42:09Huh?
42:10Huh?
42:11Huh?
42:12Huh?
42:13Huh?
42:14Huh?
42:15Now you got your moves.
42:16All right.
42:17Shall we start with that?
42:18Yeah.
42:19All right, so a little bit of bread like this, and a little bit of lamb, a little bit of
42:23salads, and wrap it all up, and voila, bon appetit.
42:25Wow.
42:26We are very lucky.
42:27You sit next to Veronica.
42:28You need to get to know those beautiful people.
42:30Yes.
42:31That would be lovely, actually.
42:32Thank you for your hospitality, because I have heard about this place for many years,
42:38and now I've met the beautiful people who are on it.
42:40Oh, no.
42:41I think you're going to have a new customer, my friends.
42:43Another.
42:44Thank you, guys.
42:45Thank you for having us.
42:46More New Zealanders.
42:47Cheers.
42:48As we met in our journey.
42:49And as they say, Salud.
42:50Salud.
42:51Salud.
42:52Or in Irish.
42:53Lancha.
42:54Lancha.
42:55All right, let's go.
42:56So we've got the potato obviously being the Irish, the lamb being New Zealand.
42:59What's the French put?
43:00Salud.
43:01Prepping the food.
43:02The tears.
43:03Wow.
43:04I really like you.
43:05Get a little bit of the yogurt on there as well.
43:07Ah, the yogurt.
43:08Mmm.
43:09We save you.
43:10There you go.
43:11So this is your last meal?
43:13That's it.
43:14Oh my gosh.
43:15The last supper.
43:16The last supper.
43:17Wow.
43:18Mmm.
43:19Mmm.
43:20Look at this.
43:23Yeah.
43:24I'm going to get messy, is that all right?
43:26Because he usually complains the way I better eat.
43:28Ah, okay.
43:29But I'm getting messy.
43:30I'll do the same then.
43:35Every day has been a story, an adventure, an argument.
43:41I can't believe you guys fight.
43:43A make-up.
43:44Make-up is the best bit.
43:45Oh, okay.
43:46Mmm.
43:47I'd just like to make a toast to one of my best friends, putting up with me, teaching
43:58me, schooling me, and I hope it is the same.
44:03I think it's vice versa.
44:04I think it's an unperfect, perfect relationship.
44:08We are a diamond in the roof.
44:10Well, thank you, my friend.
44:11I'm the diamond, you're the roof.
44:13Give me a hug.
44:14It is.
44:15I love you brother.
44:16It is.
44:17It's been an incredible experience.
44:20Kia ora, kia ora, kia ora.
44:22Until the next time.
44:23Until the next time.
44:24Cheers.
44:25Cheers.
44:26Hi, New Zealand.
44:27What's for dessert?
44:28Oh!
44:29Oh!
44:30Oh!
44:31Oh!
44:32Oh!
44:33Oh!
44:34Oh!
44:35Oh!
Recommended
1:27
|
Up next
21:28
50:09
42:31
37:57
58:09
58:07
56:17
42:45
42:50
1:00:02
59:53
43:34
21:37
20:46
56:30
57:19
24:30
24:34
Be the first to comment