- 3 months ago
Wine Tour South Africa
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00:00Finding new tape? Get your guy. The Travel Experiences App sponsors Gary Barlow's Wine Tour.
00:14Here we go. My name's Gary. I'm 53 and I'm in a band called Take That.
00:22It's actually 1989 we all stood in a room together here.
00:26I've been songwriting and performing for more than 30 years.
00:31But as I've got older, I've learned to slow down and appreciate some of the simpler things.
00:38I like good stuff. I like good times, friends, wine.
00:45It looks so good. Great food. That to me is what life's all about.
00:50And that's why I'm here in South Africa.
00:53Cheers, everyone. Yes, mate, how are you doing?
00:58Here we go. Here we go. There we go.
01:02Gary, you're in safe hands.
01:06Wine and food go together like words and music.
01:09When you drink a glass of wine and you eat the food, it should be, yeah, that's really good together.
01:17So I'm here to experience the skill, passion and dedication
01:24that goes into making some of the finest wine in the world
01:29and some delicious food to go with it.
01:33Cheers, love.
01:34I've persuaded some of my best mates to come along with me.
01:37Just ignore what's going on underneath us.
01:41So join us, everybody's welcome, on what promises to be one of my greatest tours ever.
01:48That's the most excited I've been in years.
02:03My wine tour of South Africa has taken me all over the Western Cape.
02:09Exploring the largest wine producing region in the country.
02:13But now I'm flying northeast to a little airport in the middle of nowhere.
02:18And things are about to get a bit wild.
02:25Not just because I'm going on safari in Kruger National Park,
02:29but because of the unpredictable and sometimes naughty nature of my next partner in wine.
02:36It's Jane McDonald.
02:38Oh, my goodness.
02:41Jane, here we are.
02:45South Africa.
02:46We've done it.
02:48Where are we again?
02:48Over here.
02:49We're in South Africa.
02:50Yeah.
02:51It's a good start.
02:52We've established where we are.
02:54And we've got a ranger called Bonga, who knows where we're going.
02:57I can tell you what, this big tuba.
02:59He does, doesn't he?
03:00Done it.
03:02Won't be picking anyone else up on the way.
03:04No.
03:04We don't do car share, do we?
03:06No.
03:07No, no, no, no.
03:08But before we even leave the airport, the safari begins.
03:12Oh, here we go.
03:13Is that a dick dick?
03:14No, no, it's a baby bush bag.
03:16Wow.
03:17Wow.
03:18Yeah, we could have done without the plane landing.
03:22As nature of us fires.
03:26Kruger National Park is one of the largest game reserves in Africa.
03:30It's a giant landscape of forests and savannas.
03:34And it's home to the famous big five.
03:37Lions, leopards, rhinoceroses, elephants, and buffalo.
03:45And will now be a temporary home for the infamous big two.
03:49The bespectacled Barlow and the jet-like McDonald's.
03:53Jane, thank you for coming.
03:55Oh, blimey.
03:56Thanks for asking.
03:56I mean it.
03:57I wanted to spend it with friends on trip here.
04:01Yeah.
04:01And they will come.
04:02I'll be honest.
04:03They've all let me down.
04:05I'll be honest.
04:06This is actually one of the few times I've traveled where I've not asked you.
04:10Have you been there?
04:11Mm.
04:12And I realize you haven't been to South Africa before.
04:15Not South Africa.
04:16No.
04:16So this is a big adventure for me.
04:19So thank you so much.
04:21Oh, we're so pleased to have you.
04:23We've got loads on the farm.
04:25You've got no time to eat, sleep, or drink.
04:27Not right?
04:27No, no.
04:29No, the itinerary's full with all of you.
04:32It's going to be great.
04:33Before we can hit the trail in search of our big five,
04:36we need to establish base camp.
04:39I'm expecting some kind of glamping scenario.
04:42But Bonga has other ideas.
04:44Hey, guys.
04:46Is that?
04:46Yeah.
04:47It's on the right.
04:49Let's see what that is.
04:51It's a train.
04:52Well, guess what?
04:55Where are you going to be sleeping tonight?
04:57We're going to be sleeping on the train.
04:59Where are you going to be tonight?
05:01Wow.
05:01On the train.
05:02No.
05:03In the train.
05:04We're not in the train.
05:06Are we really?
05:08Yeah.
05:08So what happens is they play tricks on me, the crew,
05:11and they'll have had him say,
05:13he's staying on the train.
05:14Because all I do is knowing about not being on trains.
05:17Really?
05:17Yeah.
05:18Do you really love a train that long?
05:19I love a train.
05:19Love a train.
05:20Hang on.
05:21Is it a real hotel?
05:23Yeah, yeah, yeah.
05:24You won't mind it at all?
05:25Yeah, yeah.
05:26That's a real hotel.
05:27Hello.
05:30This is Kruger Shalati.
05:33A hotel that combines two of my all-time favourite things.
05:37A bridge.
05:38And a train.
05:40We're staying on a train, then.
05:45That's the hotel.
05:46Oh, my God.
05:47They've been winding me up this long.
05:50Fantastic.
05:51I wonder what the tile looks like, then.
05:52Is it working on?
05:53It's just a hole.
05:54Is it?
05:54Yeah.
05:55Oh, this is going to be crazy.
05:57Oh, here we go.
05:58Check-in.
06:00And it's not your usual check-in.
06:02This is check-in Kruger style.
06:13Big finish there.
06:14Big finish.
06:15Formality's over.
06:16Lovely.
06:17It's time to take it to the bridge.
06:19Jane, look.
06:21Look.
06:24Look at this.
06:25Oh, wow.
06:27Wow.
06:28That is fabulous, isn't it?
06:30Jane, the train.
06:32Oh, my goodness.
06:34I need to see this room.
06:35I know.
06:35I need to see it.
06:36Shall we have a look?
06:37Yes, come on.
06:38Come on.
06:40A hundred years ago, people came to Kruger on train safaris.
06:44And the trains would pull up here overnight on the Salati Bridge, overlooking the Sebi River.
06:51To watch the sun set and rise over this amazing sea.
06:56Today, this train is permanently stationed here.
07:00And as you can probably tell, we're both a little bit excited about staying on it.
07:05So, the most important thing now is to retain our dignity.
07:10I'm going to run.
07:11Ha, ha, ha, ha, ha.
07:13There are 24 luxury carriage suites here.
07:17But the ones in the middle of the bridge are the most sought after.
07:25So, Jane and I are going to check out one of those birds and decide in a mature and adult
07:31fashion, who gets to stay there.
07:35Ha, ha, ha, ha, ha, ha.
07:39I think it was a draw.
07:41Oh, yeah.
07:41I think it was a draw.
07:43We can stop the tail.
07:44We can stop the tail.
07:45Wait, wait, wait, wait.
07:46Look at this.
07:47Ha, ha, ha, ha, ha, ha, ha, ha.
07:49I mean, the view is incredible.
07:53Look at that.
07:54Oh, wow.
07:56I don't think I've ever stayed anywhere even remotely like this, ever.
08:01No.
08:02It's absolutely stunning.
08:04And it's got air con.
08:06Oh.
08:07How amazing is that?
08:08Oh, do you know what?
08:09I'm not going to melt after all.
08:11I think you've played in this room, haven't you?
08:13I think I have, yeah.
08:14See you for a drink later.
08:16Oh, absolutely.
08:17Okay.
08:17See you later, Mum.
08:18Enjoy.
08:21It feels like we're staying right in the heart of Africa.
08:25With a watering hole just under the bridge, this is Wildlife Central.
08:32And luckily, there's a watering hole or two up beside the bridge as well.
08:38Where I'm going to introduce Jane to her first South African wine.
08:42A rosé to match the colour of the evening sky.
08:47Never mind the place.
08:48What about us?
08:49Cheers.
08:50Cheers.
08:50What's going on?
08:51Jane, you look amazing.
08:52So do you.
08:53Thank you for coming.
08:54My pleasure.
08:54Being our guest.
08:55This is from Swartland.
08:57Swartland?
08:57Or Swartland.
08:58Where's that?
08:59It's obviously South Africa.
09:01It's a growing district where they push the boundaries.
09:06Lots of little vineyards.
09:07Almost start-ups.
09:09Let's see what they've got.
09:10Rosé.
09:13Oh, that's a bit nice, isn't it?
09:15Lovely, isn't it?
09:17Gorgeous for a sunset night.
09:19Before we drink too much, we just need to recap on the big five we're hoping to see in the
09:24morning.
09:26Rhinos.
09:27Rhinos.
09:56Elephant.
09:57A tiger.
09:58Really?
09:58With the outfit.
09:59That's it.
09:59You're slightly underdressed now, I think.
10:01What about buffalo?
10:02Buffalo, are you?
10:03Buffalo.
10:03African buffalo.
10:05Yes.
10:05There's one more.
10:07We've got one more to go.
10:09Is it a leopard?
10:09It's a leopard.
10:11Exactly.
10:11Listen, wildlife don't really compare for us, but we've done the northern club circuit, haven't we?
10:16We've seen severe wildlife.
10:19We have, haven't we?
10:19Through our times.
10:20We've seen it all, really.
10:21Yeah.
10:22We don't fear danger at this point, do we?
10:24No.
10:24I mean, it's such an amazing thing on that, when the sun rises, because all the animals are so excited
10:32that they've made it through the night.
10:34Because a lot of them get eaten, obviously.
10:36So that's why there's so much kerfuffle.
10:39That's why there's so much happiness.
10:40Yes, they're all jumping around.
10:42I've got another day.
10:44Do you know what?
10:44It feels like me on this show.
10:46I mean, hurrah, we got through another one.
10:51Yeah, it might be like that after a few of these.
10:53Oh, I know.
10:54We might be singing in the morning.
10:56Coming up, we get up at the crack of dawn and head out in search of the big five.
11:01We've not come all this way, have we?
11:04As Jane and I carry on up the Kruger.
11:07I'll do an early morning for you.
11:08Great.
11:09Because that's what you want.
11:10I'll give you a note.
11:11Right.
11:11Great.
11:12You keep centering me.
11:13Don't start, something you can't finish, Barlow.
11:18That won't make the evidence.
11:20I told you.
11:22You led the gauntlet.
11:25I'm sick of this stuff being on the floor.
11:27Right, we'll have that.
11:33Going deep into nature?
11:36Get your guide.
11:37The Travel Experiences app sponsors Gary Barlow's Wine Talk.
11:43Getting up close to culture?
11:46Get your guide.
11:47The Travel Experiences app sponsors Gary Barlow's Wine Talk.
12:00I'm on a grand tour of South Africa.
12:04Enjoying fine wine and delicious food.
12:08And some adventures along the way.
12:12And this could be the most amazing adventure of the lot.
12:16As I set off on safari in Kruger National Park.
12:26Well, we're officially up.
12:29We are.
12:31And, just like Tarzan.
12:33Into the wild.
12:34I got myself a Jane.
12:36Slightly hungover.
12:38Can't lie.
12:40You're a bad influencer.
12:42I am.
12:44I've been called that before.
12:46And other things.
12:47Jane McDonald is not an expert on the animal kingdom.
12:51But I can't think of anyone better to go on safari with.
12:55And next on my list would be Bonga.
12:57Our guide.
12:58Who's promised that we'll see at least one of the famous African big five today.
13:04Will it be a lion?
13:05A leopard?
13:06An elephant?
13:07A rhino?
13:08Or an African buffalo?
13:10Oh, look at the right, Gary.
13:13What's that?
13:14This is the bush chicken.
13:16Is that it?
13:16Is that what we've come all this way for?
13:19So, this is how the wake-up call is done.
13:21Bonga.
13:22Bonga.
13:23Come on.
13:23Get going.
13:24A bush chicken.
13:26Come on.
13:27You can do better than that.
13:29We've not come all this way for that.
13:32Come on.
13:32We've got chickens at home.
13:34A bush chicken, one of the small five.
13:38One of the finger-licking.
13:40I don't think, I don't think it's even in the top hundreds, I think.
13:43No.
13:45It's an underwhelming start.
13:48It's like driving in West London, isn't it?
13:50It's not too much for that one.
13:52Yeah.
13:52And it's not showing too many signs of improvement.
13:55Is that it?
13:56That's it.
13:57So, listen.
13:59It was wonderful.
14:00It's been a smash, isn't it?
14:01It was wonderful.
14:02Thanks ever so much.
14:03Don't worry.
14:04We're going to go Chester Zoo as we get back.
14:07We'll see everything.
14:08You can Google it now.
14:10You can Google it.
14:11Yeah.
14:12But just as we were beginning to lose faith in Bonga...
14:15I've seen our ships.
14:17...he came up trumps.
14:20Well, it's...
14:21There they are.
14:22Look on the left.
14:23There's elephants.
14:23Or should that be?
14:25Trunks.
14:26Through the gaffes.
14:26Through the trees on the left.
14:28Oh, there they are.
14:29Where?
14:30Where?
14:30There they are.
14:31There.
14:32There.
14:33Oh, gosh.
14:35Look at that.
14:36We've seen an elephant.
14:39That is superb.
14:41Wow, look at the tusks.
14:42Yeah, I know.
14:44I've never seen an elephant with tusks like that.
14:46Yeah, it's gorgeous.
14:50That's the big boy.
14:52Is the big...
14:53Is that the big guy?
14:54So, those are the two males together.
14:56So, the one in front is a very, very huge tusk.
14:59Yes.
15:00Yeah.
15:00And I would estimate around about sort of late 40s, early 50s.
15:05Wow.
15:05Because elephants say can leave up to about 60 years.
15:08We can forgive Bonga for the bush chicken now.
15:11Because this is special.
15:13Oh, look at them.
15:15I know.
15:16African elephants are the largest land animals on the planet.
15:20They're gorgeous.
15:21They're just beautiful.
15:26They're just beautiful.
15:37Yeah.
15:38Okay.
15:38Tick it off.
15:39One of the big five.
15:40Done.
15:41We've got one of our five a day.
15:49Well done, Bonga.
15:50Great stuff.
15:51Fantastic.
15:53It's been worth getting up early.
15:56It's not even breakfast time and we've seen the biggest of the big.
15:59Now, we're on a roll.
16:01Oh, look on the left.
16:03Here, just here.
16:04There's a bird.
16:05It's got its wings open.
16:07We call it the rain bird.
16:08Oh.
16:09So, when this bird calls, you know it's going to rain.
16:12We don't need them in England, do we?
16:14No.
16:15We know it's going to rain.
16:16Yeah.
16:17That'd be a right racket, wouldn't it?
16:20Just a little further on, there's another big beast to tick off our list.
16:25Oh.
16:26Oh, hello.
16:27Look to the left with the buffalo on the left.
16:30Oh, there he is.
16:31Oh, yeah.
16:31There you are, yeah.
16:32I can smell him.
16:33Oh, look at him.
16:34Oh, my.
16:34Look at that.
16:35Oh.
16:36So, this is a lone buffalo.
16:38Lone buffaloes, we call them dugger boys because they always sort of isolate themselves
16:43from the group.
16:43I wouldn't argue with him.
16:45No, I wouldn't either.
16:46Jay, that's one of the big five as well.
16:49Yes.
16:50Two.
16:51Two of the big five.
16:53We're going there.
16:55Great.
16:56Now, the place is teeming with wildlife.
16:59There's a warthog to the right.
17:01Kuna Matata.
17:03That was him.
17:04Yeah.
17:06While on the other side of the road.
17:09Oh, yeah.
17:10Zebras on the left.
17:11Oh, yes.
17:12Zebras.
17:13Beautiful.
17:14Aren't they lovely?
17:16They're going down to have a drink as well.
17:18Yeah.
17:19Zebra crossing.
17:22I love that.
17:24Oh, God.
17:26It's wasted on us.
17:28It is, yeah.
17:28Of course, you don't just get a zebra crossing here, you get a tortoise crossing too.
17:35Look what's crossing the road, guys, in front.
17:38Oh, the leopard tortoise.
17:41Oh, tortoise.
17:42A tortoise.
17:58We're surrounded by wildlife now.
18:01We're surrounded by wildlife now.
18:02There's even stuff happening overhead.
18:03There's a beautiful eagle up on the right, up in the tree.
18:08It's actually got a kill.
18:10Oh, he's eating.
18:11Yeah.
18:12See, there's a leg off the...
18:13What is it?
18:14Is it a rat or a mouse?
18:15No, no, no.
18:16It's one of the ground birds.
18:18We call it Franklin.
18:20The ones are calling now.
18:22So that call is a distress.
18:24So she just caught it now.
18:26Oh, wow.
18:26Man, this is so amazing.
18:28You don't often see them with a kill like that.
18:30Oh, there you go.
18:31Oh, he's off.
18:32Oh, he's off.
18:33Some people just don't like to be watched while they're eating.
18:36No.
18:37No, I know the people.
18:39And just when you think our luck is about to run out, back down on the ground, there are
18:44two animals for the brighter one.
18:46Guys, look on the right.
18:47There's quite a lot of birds on this impala.
18:50Female.
18:51On the back.
18:52Suddenly, without even trying, we're making a top-notch wildlife documentary.
18:57So those birds are actually adapted into actually eating the tick larva on the back of these
19:03animals.
19:04So actually, it helps them to eliminate the number of parasites.
19:08Excuse me.
19:10Bless you.
19:10Oh, you've scared them all off.
19:12Sorry.
19:12Sorry.
19:13I can't believe it.
19:15I'm sorry.
19:15Well, we were surrounded by animals.
19:18I know.
19:19And so, my career in natural history telly disappears.
19:24Sorry.
19:26Until another amazing opportunity rears its head.
19:31Look on the left.
19:32Look on the left.
19:33Oh, it's a giraffe.
19:34Look at that.
19:35Oh, my God.
19:36Look at us chatting.
19:39Oh, look at him.
19:42He is gorgeous.
19:44Magnificent.
19:46Don't sneeze.
19:47I'm not going to.
19:48I'm not going to.
19:51This particular species is called South African reticulated giraffe.
19:58So beautiful.
19:59Look at the little eyelashes.
20:01Jane, aren't you jealous?
20:03Look at the eyelashes.
20:03Yeah.
20:04Yeah, I am.
20:08Absolutely brilliant.
20:10It's been a lovely break from the wine tour.
20:13But as the giraffe heads off to the river, that's our cue to head back to base for some
20:18much-needed refreshment.
20:21It's making memories, isn't it?
20:22It is, love.
20:23Yeah.
20:23That's exactly what it is.
20:25Good and bad.
20:26Mm-hmm.
20:27Sneeze.
20:27All right.
20:28Leave it.
20:28Leave it.
20:29You're never going to let me live that down, are you?
20:32It's time for me and Jane to cool off, back at our train-on-a-bridge hotel, while our all
20:39-important
20:39first meal of the day is prepared by Chef Busy.
20:43This morning, he's making us one of his most popular dishes, venison babuti croquettes.
20:50He begins by browning wild kudu mince, then fried some red onions until they soften.
20:56Now come a mix of spices, smoked paprika, curry powder, some bay leaves, cumin, and a generous
21:07sprinkling of chili flakes.
21:09Next up, some raisins.
21:12Now it's time to spoon the brown venison mint back into the pan, along with a little stock,
21:19and then the magic South African ingredient, Mrs. Ball's peach and apricot chutney.
21:27Some salt and pepper to taste, a pinch or two of dried thyme, and now Chef lets the pan
21:34simmer for 10 to 15 minutes, before shaping the meaty mixture into little pillows of spiciness.
21:43Chef Busy claims that he makes comfort food sexy.
21:47Speaking of comfort and sex appeal, look at me and Jane.
21:51After a shower and a quick change, we're ready to dine in style.
21:57And by the sounds of it, we've arrived just in time.
22:00Now with a shower and a ELA, we'll hear from you and me and turn the pan.
22:18Verse 18.
22:18The other day.
22:21And then, as I said, we're ready to eat again.
22:51What a performance, and what a dish.
23:04Chef Bussi's Venice and Babuti croquettes, with peach and apricot chutney.
23:17Beautiful, beautiful.
23:19Thank you so much.
23:20So good, thank you.
23:22That was, what a lovely start to the day.
23:24Lady Jane, please.
23:26Oh, bless you.
23:26Thank you very much.
23:28Oh, that was nice.
23:29Yeah, wasn't it lovely, that?
23:30Oh, start of the day with music.
23:32Oh.
23:32Perfect.
23:33And it's funny, I've recorded choirs all over the world.
23:36There's nothing like an African choir.
23:38That tone and that sound.
23:40Yeah.
23:41Just beautiful.
23:42It is.
23:42Haunting, isn't it?
23:43And they've got just a volume as well.
23:45It's loud.
23:46Yeah, that was great, wasn't it?
23:47Gorgeous.
23:48And we didn't know what they were saying.
23:50We didn't understand it in any ways, but we felt it.
23:52And that is the thing, isn't it?
23:54That is.
23:55Something else we're feeling.
23:57It's hungry.
23:58Oh, hello.
23:59Oh.
24:00Oh, welcome.
24:01Oh, goodness.
24:04Wow.
24:06Venison Baboti Croquettes.
24:08Really?
24:09Yeah.
24:10I mean, that's like a very rich breakfast.
24:13I wouldn't order it off the menu.
24:14No.
24:15Definitely not.
24:15But apparently it's very popular in these parts.
24:19Right.
24:19So I think we should get involved.
24:21Let's join the locals.
24:22Let's do it.
24:27Oh.
24:28That's quite good.
24:29Oh, that's nice.
24:30Mmm.
24:31Very sweet.
24:32Mmm.
24:34Mmm.
24:35Oh, that's lovely.
24:36Beautiful.
24:37I like that.
24:38I'm surprised I like it.
24:40And it sets you up for the day, doesn't it?
24:42Mmm.
24:43That crumb on the outside.
24:45Yeah.
24:45A little bit of crisp.
24:46Mmm.
24:46Very nice.
24:48I'll have to remember this.
24:49Mmm.
24:50Venison Baboti.
24:52Baboti.
24:53Baboti.
24:53Baboti.
24:54Is it Baboti?
24:55You say Baboti.
24:57I say Baboti.
25:00Let's call the whole thing off.
25:05Coming up, Jane and I do what the animals do.
25:09Find somewhere cool and shady to chillax through the hottest part of the day.
25:14Oh, you got it all in then.
25:15Oh, you like.
25:16Before heading out with Bonga for a sunset safari.
25:21It really is looking.
25:23It's a shell shirt, can't it?
25:29Go and see Fimsa Nature?
25:32Get your guide.
25:33The Travel Experiences App sponsors Gary Barlow's Wine Tour.
25:39Getting up close to culture?
25:42Get your guide.
25:43The Travel Experiences App sponsors Gary Barlow's Wine Tour.
25:56My food and wine tour of South Africa has brought me to Kruger National Park,
26:01where I've seen elephants, African buffalo, zebras, and even a bush chicken.
26:10Now I'm cooling off with Jane MacDonald, in a pool above some hippos.
26:18We've already been on an early morning safari.
26:22And later, we'll be heading out for one in the evening.
26:25But in the hot part of the day, we're being sensible.
26:28We're enjoying the comforts of our train-on-a-bridge hotel,
26:32where the wildlife comes to you.
26:39Wow.
26:40Splashing.
26:42I don't blame him for being there myself if it's safe.
26:46Here he comes, he's getting up.
26:47In between safaris, the trick is to copy what the animals do.
26:52Don't exert yourself.
26:54Bide your time until the sun starts to go down.
26:58So nice, because you have all day to yourself.
27:01Go out early, and then you've got about six or seven hours to sit and take photos and have some
27:09lunch.
27:09And then back out early evening to see the animals waking up as the sun goes down.
27:18It's just all right here in front of us.
27:22That's what's great about being on the river.
27:25It's all here.
27:26It's good now and again just to go.
27:29We'll stop.
27:31Look where we are.
27:33While I take photos up on the sundeck,
27:36down in the hot kitchen,
27:37head chef Bussey is preparing a high tea for the hotel guests.
27:43One of his specialities is a spinach and feta quiche with caramelized red onions.
27:50First, chef mixes all the ingredients for his shortcrust pastry.
27:54Some plain flour,
27:56softened butter,
27:57grated parmesan cheese,
27:59and a sprinkling of thyme.
28:00He mixes the ingredients by hand,
28:03brings it all together.
28:06Then, after it's chilled in the fridge for half an hour,
28:10he rolls it out to just the right thickness
28:14and cuts perfect pastry circles.
28:18These form the base of the quiche.
28:21And then extra strips of pastry make the walls.
28:24Now for the filling.
28:26Some wilted spinach leaves,
28:28cubes of feta cheese,
28:31an egg, milk, and cream custard,
28:34some grated cheddar,
28:36and some salt and pepper.
28:39Then, into the oven,
28:41at 160 degrees for 12 to 15 minutes.
28:45Top it off with caramelized red onions,
28:48and there you have
28:49chef Bussey's bite-sized spinach and feta quiches.
28:53Perfect for a high tea,
28:55and likely to be snapped up within seconds
28:58by a voracious Jane MacDonald.
29:03It's excellent day for Gary.
29:05Ooh.
29:07Is that a quiche?
29:09I'm going to take it.
29:10I'm going to give Gary a quiche.
29:16I'll take one for me as well, Bob.
29:19I'll take that there.
29:21Snooks.
29:23Salmon.
29:24Well, it's posh, isn't it, then?
29:26Very posh.
29:28I know I look like a pig right now,
29:30but it's not.
29:31Two of us.
29:33Right.
29:37Gary?
29:39Lady Jane.
29:40It's IT time.
29:41Oh, lovely.
29:43Look at this.
29:44I've got us some quiche.
29:45I've got us some champagne.
29:46Oh, I prefer yours.
29:47Well, South African's version of champagne.
29:50MCC from Stellenbosch.
29:51Really?
29:52And have a little sip.
29:53See what you think.
29:54Shall we?
29:54Cheers.
29:55Cheers, love.
29:55The sound of success.
29:57Like that.
30:00Ooh, that little bit of filter bottom
30:02just gives it that.
30:03Doesn't it?
30:04Yeah.
30:05Now, what have you got?
30:06This is quiche.
30:07Yep.
30:08I like a volubon as well, you know.
30:09I like a volubon.
30:11Do you?
30:11They're a forgotten treasure, aren't they?
30:13Yeah.
30:14I love a beige buffet.
30:15You've got yourself a plate there.
30:16Yeah?
30:17Yeah.
30:17No.
30:19Well, I thought you could have that one.
30:20Okay.
30:21I'll put the crumbs over the other stuff.
30:23I'll put it on.
30:24That looks gorgeous.
30:26Homemade.
30:26It's going in.
30:27It is.
30:28Go on.
30:29Oh, you've got it all in then.
30:32What do you like?
30:35That is delicious.
30:37Very nice.
30:38Lovely, isn't it?
30:38And you know what?
30:39Probably goes with this very, very nicely.
30:42Mm.
30:45Oh, that's lovely.
30:46Isn't it?
30:47Really nice.
30:47Oh, jeez.
30:48Mm.
30:49Mighty.
30:49I know.
30:50I had to pull my best outfit out for you today.
30:53We did rush the thing.
30:54What are you wearing?
30:55I'm starting to feel a bit dowdy, I was.
30:58I thought I was like, I need to up my game here.
31:00It's like the closing outfit, this, isn't it?
31:02It is, yeah.
31:03Yeah, the final bow.
31:04Good night.
31:05Real light my fire.
31:06I'll tell you what, I've been dying to get that in this show.
31:09It's in now.
31:10Whether they like it or not, it's in.
31:17We've had a thoroughly civilised and chillax afternoon on a train going nowhere fast.
31:23And it would be easy to just sit here and eat quiche until the wildebeest come home.
31:28But the call of the wild is hard to resist.
31:32Especially when you've got an expert guide like Bonga.
31:35So we're heading out for a sunset safari.
31:38And almost immediately, we come across this guy.
31:41With an impressive pair of twisty horns on him.
31:45A kudu.
31:46Actually, this is a very special antelope.
31:49Because South African National Parks, they use this sort of horns as an emblem.
31:55Oh, look at that.
31:56It's beautiful.
31:56Look at that.
31:57That's a horn, isn't it?
31:58Yeah.
31:58That is a horn.
31:59He looks like a van out there, that one.
32:02Look.
32:02He's staggering a bit.
32:03I know how he feels.
32:06The Kruger horn section is out in force tonight.
32:09Because moments later, our path is blocked by a massive herd of buffalo.
32:14We've got a herd of peelogs.
32:16Oh, my God.
32:17So this is all the group with the young ones, big ones, small ones.
32:23Oh, my God.
32:24Oh, God.
32:25I can't kill them, isn't I?
32:26I can't kill them, isn't I?
32:26I can't kill them.
32:27Big bulls.
32:28Look at this one in front of us here as well on the right.
32:31One of the big bulls has spotted us, and he seems a bit fixated.
32:36Is he a fan of Jane MacDonald, or take that?
32:41Or was it a mistake to wear a bright yellow shirt with lots of red bits?
32:45It really is looking.
32:46It's your shirt, Gary.
32:48Do you know what?
32:48I think it could be.
32:49He's admiring it.
32:50He probably is, yeah.
32:58As the sun gets closer to the horizon, we see another of our big five that we've already
33:03got on our list.
33:05But these elephants are much closer than the big males we saw this morning.
33:10And this time, there's a whole family tucking in to their dinner.
33:14So this is where the mother and, um, sort of, it's with females and young seats.
33:19It's just brilliant, huh, man?
33:24Now, we may not have seen a leopard, or a lion, or a rhino today to complete our big
33:29five list.
33:30But none of that matters when you're this close to a family of elephants having their own
33:35high tea.
33:39Another successful safari completed, Bonga parks up in the city of the city of the
33:43safe spot.
33:44And while he checks there are definitely no animals close by that might find my red clothes
33:49hard to resist, it's my time to shine.
33:53This is the golden hour.
33:54It is.
33:55So I've brought some cocktails along.
33:57Right.
33:57And I'm just going to start mixing up.
33:59Oh, yeah.
33:59Do you know how to do this?
34:00Well, I've got a pretty good idea.
34:02Now, you want vodka.
34:03You don't like gin.
34:04I don't.
34:04So you're happy with just a vodka and tonic?
34:06Tonic, yeah.
34:07Is that okay?
34:07Nice and refreshing.
34:08Mind you, this is not.
34:09What's this as well?
34:10Triple set.
34:11So we put that in a nice bit of sweetness, that.
34:13Yeah, go on then.
34:14Took a bit of that in.
34:15Took a bit of that in.
34:15What about this?
34:17Yeah.
34:18Lovely.
34:19Right.
34:20Let's give that a little swissel there.
34:22Right.
34:23Can I just make mine quicker?
34:24Yeah.
34:24I'm going to have a negroni.
34:26Right.
34:26And it's a negroni with a twist because I would normally have sweet.
34:32It's equal parts negroni.
34:34Is it?
34:34So it's gin.
34:35Gin.
34:37Usually sweet vermouth.
34:39However, Bongo has told me to use this.
34:45What's it?
34:46I actually don't know what it is.
34:47It's like a strawberry sort of liqueur.
34:50I'm going to just be careful with the measure.
34:53I bet that's even nicer.
34:54I'm going to just go three quarters.
34:57Hmm.
34:58And then the classic Campari, welcome back to the 70s, everybody.
35:02So it's a really...
35:03Do you remember the mad bird?
35:04I always remember drinking me dad's out the cupboard.
35:07It had been there for about 30 years.
35:09Oh, no.
35:11There you go.
35:12Right.
35:12So.
35:14Cheers.
35:15Cheers, love.
35:16Brilliant.
35:16Cheers.
35:17Good help.
35:21Oh, that's nice.
35:22That's even better.
35:23That is nice.
35:25Do you like the strawberry bit?
35:26I do, you know.
35:26Mmm.
35:27It tastes like slush puppy.
35:29Slush puppy.
35:30Oh, that's nice.
35:31It's like Harry's bar, isn't it?
35:33It is.
35:34It's not Harry's bar in Venice.
35:36It's Gary's bar in South Africa.
35:38Oh, like that.
35:39Go on, have a pretzel.
35:44And so, to round off our amazing safari experience, just look at that sunset.
35:51It's a bit fabulous, that, isn't it?
35:58Wow.
36:03Coming up, we return to our train on a bridge, and I go on a wine tasting safari.
36:09And I can't believe you're not charging us for all the wine.
36:13Yeah, um, cut.
36:15Ha, ha.
36:43I'm in Krugan National Park.
36:45On the northeastern leg of my wine tour of South Africa, I've been having a really wild
36:52time with Jane MacDonald.
36:53And whenever Jane hasn't been scaring the animals away...
36:57Oh, cute mate.
36:58That's what you'd scared them all off.
37:00Sorry.
37:00We've got really close to some big and beautiful beasts.
37:04Oh, my God.
37:08Oh, look at him.
37:10But it's been a long day, and now it's time for a wine safari.
37:14And back on the tracks of our train-on-a-bridge hotel, I'm braving the nighttime insects to
37:20meet up with the hotel's general manager, Gavin Ferreira.
37:24Hey, Gavin.
37:25How are you, man?
37:26You're very well, thank you.
37:26Great.
37:27You are nearly as excited as me about wine.
37:30100%.
37:31100%.
37:31I can feel it.
37:32In theory, I'm selecting a wine for tonight's dinner.
37:35In practice, I'm a tired and thirsty Englishman, taking advantage of Gavin's wine expertise
37:42and generous hospitality.
37:44Tonight, I think we wanted to create something a little bit special, where I've selected some
37:48of my personal favorites, showing you the true depth of what South African wine is.
37:52Let's do it.
37:52Let's do it.
37:53Going white first?
37:54Yeah, we're going to go white first.
37:55Lovely.
37:55Cheers, my friend.
37:56So, what you have in your glass is a small batch semillon.
37:59Wine's called Volvercope, and it's just a true expression of decomposted granite, and
38:07yeah, it's fresh, nicely chilled, great for this type of weather.
38:11Something I'd recommend with your starter.
38:13You're wanting me to pick something to go with our dinner, aren't you?
38:15Yeah, correct.
38:16That's the first one to consider.
38:18Then, on to the second wine, a granache noir from the Swartland region.
38:23Picking up a little bit of cherry, of different wild fruit, but a spicy oak flavor that is
38:28prominent here.
38:29It's a very soft flavor.
38:31I mean, it looks like it's going to be very fruity, and it actually isn't.
38:34Exactly.
38:35I don't think I've actually had a granache noir, no.
38:39Okay.
38:39The first one, so.
38:40Cheers.
38:41Cheers to that.
38:41Great.
38:42Lovely.
38:44I prefer the first.
38:45Okay.
38:46Yeah.
38:47There's more to it for me.
38:48Okay.
38:49There's more to the taste.
38:50And also, I'm having dinner with a friend of mine tonight.
38:52Oh, wonderful.
38:53Just knowing a little bit of her taste.
38:55I think at the moment, the first one's leading.
38:58All right.
38:58So, this is the last one.
38:59Yeah.
38:59So, this is the last one, you know, before you make your decision for dinner.
39:02So, the Hillenard region is renowned for a couple of grape varietals.
39:08One being the Chardonnay grape, and the other being the Pinot Noir grape.
39:11Yeah.
39:12So, what you're drinking here is a Pinot Noir, in fact.
39:16That's a very familiar taste for us in the UK.
39:20We drink a lot of this.
39:22Oh.
39:23Yeah.
39:24It's a classic.
39:25So, this is the Storm Wines, in one of his Pinot Noir that he makes.
39:30It's a 2020 vintage.
39:32Again, lovely lady of the grape varietal, smooth, delicate, and treat her well, she'll treat you well, I guess.
39:39Yeah, that's great.
39:42That is really lovely.
39:44Did you enjoy that?
39:44I'm being your shoes.
39:45Well, I'm considering giving Jane the white and me the red.
39:52Yeah.
39:52Look, we've opened all three bottles.
39:54Yeah.
39:55It's very, very nice.
39:56And I can't believe you're not charging us for all the wine.
40:01Yeah.
40:01Cut.
40:06Wonderful.
40:08Lovely.
40:08Brilliant.
40:09Great.
40:10Thanks, thank you.
40:11So, that's the wine selected.
40:13And I think Jane's going to love it.
40:15Not so sure how she'll react at the starter, though, because that's going to be something a bit unusual.
40:22Crocodile Tabiche.
40:23Prepared for us earlier in the day by our head chef, Busy.
40:27So, we've got the crocodile tail, and then we fillet the loin.
40:32Cure it heavily with salt, herbs, and lemons.
41:03And then for about two to three hours.
41:05But chef Busy says there's nothing to be afraid of.
41:08The idea of eating crocodile isn't really something widely known.
41:14Some people are very much skeptical and very much conservative, but some people, they want to try new things.
41:21When it's raw, definitely tastes like fish.
41:24But if you cook it, it tastes a bit like chicken.
41:27So, this dish will have more of a fishy flavor, but with lots of other elements added to it.
41:33Very rich coconut and lime dressing, but we've added heavy amounts of the lime, just to spread through the richness.
41:40The richness of the crocodile and the richness of the coconut.
41:44Now, chef adds colorful discs of tomato, red cabbage, and green pepper.
41:53It's somewhat like scales of the crocodile, trying to make it colorful.
41:59I guess a more attractive crocodile.
42:02The amazing thing is that chef Busy is preparing this dish just a few yards from a river, where crocodiles
42:09come to relax and dine.
42:12This is a dish that could eat you, if you don't eat it first.
42:16Literally, as you stand by the deck, you see crocodiles laying there, enjoying, basking in the sun.
42:23And these are just chili strands.
42:27We've deseeded the chili, smised it very thinly, glued in water.
42:31So, it's not very strong, but the flavor of the chili is what we would like to concentrate in.
42:37And I'll just dress the garnish as well.
42:40And then just a little bit of these butterflies on top of the crocodile.
42:47Parmesan butterfly.
42:49I think it's colorful.
42:51I think it's sexy too.
42:53I've got to say, it's the sexiest crocodile I've ever seen.
42:56You bet.
42:57You bet.
42:58What a beauty.
43:00Chef Busy's crocodile ceviche with a tomato and chili garnish, a parmesan butterfly, and a rich and acidic coconut dressing
43:09for that extra sharp bite.
43:11And of course, if you can't find crocodile in your local supermarket, you can always use alligator.
43:21Back on the old railway tracks, as the insects chatter and buzz about, I'm all set for my alfresco dinner
43:28date with Jane MacDonald.
43:29Here she is.
43:32She's fabbing it.
43:33Join us.
43:34It is gorgeous.
43:35Yeah.
43:36Why are we sat on a railway line?
43:38I thought it'd be something different.
43:39So, listen.
43:40Yeah.
43:40Don't think wrong when I say you're about to drink some Semeo.
43:44A what?
43:45A what?
43:46You've got a what?
43:47What?
43:48Nice.
43:50Let's have a little taste.
43:53And here's our host, Gavin.
43:55Hello, mate.
43:56Oh, wow.
43:57Oh, that's nice.
43:58Nice, right?
43:59It's a bit like a Chardonnay, that.
44:03It is.
44:04Very similar.
44:05Very similar.
44:06I'm breaking Jane in gently here with wine and nibbles before I reveal the crocodile.
44:12So, next, we've got some homemade brioche.
44:15Beet root tartar, confit potato, and beef tartar with a lovely duke of spice.
44:22I like these little nibbly bits at the beginning.
44:25I agree.
44:26Lots of little nibbly-wibblies.
44:28It's very nice.
44:30I think the wine we've chosen is going to go beautifully with all this food.
44:35Really?
44:35Yeah.
44:36Mmm.
44:37That beautiful.
44:38It's beautiful.
44:38Mmm.
44:39Now, I don't know about you, but the highlight for me was actually the afternoon safari.
44:45Mmm.
44:45It was great, wasn't it?
44:47And that sunset.
44:48Oh.
44:50Magic.
44:51Just beautiful.
44:52Yeah, magic.
44:52And you're like a mean cocktail.
44:54Hey, I tell you what, I'm not being funny, but luck was on my side.
44:57It really was.
44:58It's all right, wasn't it?
44:59Now, I never stop delivering.
45:01No, you don't, do you?
45:02And here we go again.
45:04So, Gavin, thank you.
45:06Here comes the starter.
45:07That looks nice.
45:09Thank you, mate.
45:11What is it?
45:13It's crocodile ceviche.
45:16Sorry?
45:18So, obviously, ceviche is raw.
45:21Oh, I can't do raw.
45:23I mean, the fact that it's crocodile.
45:26No.
45:27No.
45:28I'll watch you in admiration.
45:30Are you sure?
45:30Yeah.
45:30I'm interested to try it.
45:32Oh, yeah.
45:32Do you like ceviche, then?
45:33I do like ceviche.
45:35Yeah.
45:35I've never had crocodile ceviche.
45:37So, I've had a call about,
45:39I'm a celebrity, get me out of here,
45:40and I think this might qualify me.
45:41I think you're probably right, love.
45:43Okay, here we go.
45:44Yeah.
45:49Nice.
45:50All right, take your word for it.
45:51Yeah.
45:52Really limey, fresh.
45:54Still not tempting you, am I?
45:56No.
45:56No.
45:56Raw crock.
45:58And the wine's still rocking.
45:59It's nice, Simeon, isn't it?
46:01It is.
46:04Anyway.
46:07Can I be serious for one minute?
46:09It's lovely spending time with you.
46:11We never see each other enough.
46:13I know.
46:13I've loved it.
46:14I am as well, Gary.
46:16You're such a hoot to be with.
46:18Right, back at you.
46:19My big sis.
46:20Big sis.
46:20Yeah.
46:21I like that.
46:22Yeah.
46:22It's just been the best.
46:23And a great experience.
46:24Yeah.
46:25Fantastic.
46:26Really brilliant.
46:27Thank you for inviting me.
46:29Great.
46:30So it's bedtime.
46:31Let's finish our glass.
46:32Yeah.
46:33Cheers.
46:33Good health.
46:35And, er...
46:35Here's to a semi-ass.
46:39We'll fade out there,
46:40because after that,
46:42well, things got a bit fruity.
46:44But what happens in Kruger
46:45stays in Kruger.
47:02That is lovely, that.
47:05Next time,
47:06I'm in Johannesburg.
47:08Oh, my goodness.
47:10Teaming up with my final partner in wine,
47:13Misha Paris.
47:14Boom, boom.
47:15Chickalaka, laka, boom.
47:16Woo!
47:17What is that?
47:18What is that?
47:18All the time's you
47:21Winding
47:22Looks brand new
47:27Winding
47:29Over that hill
47:32It's coming
47:35We'll feel alive
47:39Again
47:46Getting right into the action?
47:48Get your guide.
47:50The Travel Experiences app sponsors Gary Varlow's Wine Talk.