- 10 minutes ago
Off the Grid with Colin and Manu (2025) Season 2 Episode 4
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Short filmTranscript
00:00We're heading to Middlemarch to meet Richard Emerson.
00:03We'd love to make our own beer.
00:05Why don't you come to the rock, eh?
00:06And then that gives a .
00:08You haven't had a pout with my mother yet?
00:11No.
00:12Oh, you're such a pig.
00:15We're about to meet the infamous floor.
00:18What a stunning place.
00:19A lot of history in this time, and now we're proud of it.
00:22Oh, so good.
00:24It's probably the loveliest one I've ever had in my whole life.
00:28What a beautiful place, huh?
00:30It's actually a failed French colony.
00:33Whoa, whoa, whoa.
00:34It is a failed French colony.
00:35Yeah, yeah, yeah.
00:36Did you know that's a failed French colony?
00:38You're such a wally.
00:40Go.
00:41Right, I'm out.
00:43See you later.
00:44It's time to hit Christchurch.
00:47Ah, you did it!
01:09Look at this.
01:10Look at this.
01:11Green, blue water.
01:13What a great place to wake up.
01:14Now, do you know what we're going to do today?
01:16Surprise me.
01:18Have you ever swam with dolphins before?
01:20I have not.
01:22Well, you probably will today.
01:23Ooh!
01:24Yeah, this place is full of dolphins, and hopefully we're going to be playing with them.
01:28Are the dolphins ready for an Irish and a French while?
01:31Not sure about that.
01:32Fun fact about Akaroa.
01:34Come on.
01:35There we go.
01:36Well, not so much fun for you.
01:37Give it to me.
01:37It's actually a failed French colony.
01:41Whoa, whoa, whoa.
01:42So you're saying the French came here and they...
01:44They failed.
01:45They failed.
01:46That's all I'm saying.
01:47It's in the brochure.
01:49What did the Irish do?
01:50Well, we didn't fail.
01:52We were busy, mate.
01:53We were busy in the bar.
01:53There's probably an Irish bar downtown that does very good business.
02:03Welcome to Black Cat Cruises, guys.
02:05My name's Elijah.
02:06I'll be your swim guide for this morning.
02:08Nice to meet you, mate.
02:09Nice to meet you, Colin.
02:09Nice to meet you, buddy.
02:10Nice to meet you, Manu.
02:11How are you guys doing today?
02:12Good.
02:12It's fresh.
02:13It's beautiful.
02:13Sitting out here in the harbour today, we're hoping to swim with the world's smallest and rarest of the dolphin
02:18species, the Hector's dolphin.
02:19We're looking at 1.2 to 1.4 metres.
02:22Wow.
02:22Little rounded black dorsal fin.
02:24Looks a little bit like Mickey or Minnie Mouse's ear, but unfortunately, they are a critically threatened species.
02:2910,000 to 15,000 of them left in the wild.
02:31But here in the Banks Peninsula, we're very fortunate.
02:34We've got lots of laws, legislation, marine mammal sanctuaries to protect these little guys,
02:38stop them from fishing practices such as gill netting, set netting.
02:41So we have a very dense population here, at about 3,500.
02:45They are amazing creatures.
02:46Every tour offers an educational purpose.
02:49We want to have a respect factor.
02:50We also run the nature cruise.
02:52We shed a light on the area, but also the wildlife.
02:54So for us to take a look and show a bit of light, show a bit of love, that's really
02:57important what we do here.
03:00There we go, coming straight towards the bale.
03:02Dolphins.
03:03There we go.
03:04Right there.
03:04Oh, look at two of them.
03:08They are tiny, aren't they?
03:09They're very small.
03:10Now, we want to see them come back towards us.
03:12That's the reaction we're looking for.
03:13We don't like to stress them out or chase them around.
03:16Fair enough.
03:16We want to see them interact with us just as much as we're interacting with them.
03:23Do you know where you live?
03:25There's an actual failed French colony.
03:27It is a failed French colony.
03:28Don't give him that, mate.
03:29Come on.
03:30I have the idea.
03:31Right, you see.
03:32The French, they got here late.
03:33They came here.
03:33Jean Langlois are whaling.
03:35He sailed back to France.
03:36He gathered some settlers.
03:37They came back.
03:37And by the time he got back, they got here first.
03:40The HMS Brittermeyer was sitting up there.
03:42The Union Jack flying in the harbour.
03:45Is there an Irish bar in town?
03:46There's not an Irish bar, unfortunately.
03:48There's one place that...
03:49Oh, we have a business opportunity.
03:52Righto, guys.
03:53We've got some dolphins here.
03:54Let's get in there, eh?
03:59I see a whale!
04:02There's about to be two whales.
04:04Right behind you guys.
04:05On your left.
04:08Right in front of you there.
04:09How good.
04:10Three of them.
04:11Beautiful.
04:15Oh, come on.
04:17Oh, there you go.
04:19Oh, it's mountain.
04:22Oh, we're racing over to you.
04:25Amazing.
04:28Very low, you see it down in the water and you're very happy to see it.
04:31Oh!
04:37I said it guox in.
04:40Well, you speak dolphin but then you speak English.
04:45Look at that French island over there.
04:48Veiled French colony.
04:53Oh, look at that!
05:00Turn around, turn around.
05:15How was that, eh?
05:16Five stars.
05:17Five stars.
05:19How's that I've ever been to golf?
05:20Very cool.
05:21This came right by me.
05:23Pretty cool.
05:24We've got a bit of a show, which is great.
05:26Thanks, man.
05:27Unreal, guys.
05:27Beautiful.
05:28Nice time.
05:29All right.
05:30Take us home.
05:32Another little tick, tick, tick.
05:35You hungry?
05:36I'm starving.
05:37Maybe we should go and get some fish.
05:39A bit of salmon?
05:40What salmon?
05:42I know, I know, man.
05:44I know, man.
05:44I know, man.
05:52Cheers, man.
05:52Thank you so much.
05:53Thank you for coming.
05:54Come again any time.
05:55Thanks, man.
05:56Cheers, guys.
05:58We've had troubles.
06:05Ooh, you can see some salmon from here.
06:08This is the salmon farm.
06:10Look at those guys.
06:12I can see some salmon, look.
06:14Hi there.
06:14G'day, mate.
06:15We've been told that if we wanted to do salmon,
06:18we'd have to come and see you.
06:19Oh, yeah.
06:19You good?
06:20Yeah.
06:21Mademoiselle.
06:22Thank you, dear.
06:23There's a couple of our salmon here.
06:24Look at that.
06:25My brother's got a big, fat belly, huh?
06:27Yeah, yeah.
06:28Willie, tell us about Akura salmon.
06:30It's a small ocean salmon farm.
06:32We raise king salmon, which is a close relative to rainbow trout.
06:36We've been here for 40 years.
06:38We're Ngāti Pirou and Ngāti Erekehu owned.
06:40They're 100% partnership with the New Zealand business.
06:43Yeah.
06:44And how old would they be?
06:45Two and a half years old.
06:46These fish start off in the hatchery.
06:48They're 30 grams.
06:49We bring them out to the farm.
06:51We'll raise them for two years.
06:52They're fed a sustainable fish food.
06:55We add algae oil instead of using wild fish caught oil.
06:58So, yeah, we're quite big on that sustainability.
07:01Those salmon are called king salmon.
07:02What's the difference between a king salmon and, let's say, an Atlantic salmon?
07:06Well, first of all, they're called king for a reason.
07:08They like the wagyu of beef, a high oil contact with omega-3s.
07:12And they're a lot harder and tougher to raise.
07:14They're quite shy.
07:14That's why they produce such a premium product.
07:17We farm 90% of the world's king salmon.
07:19And the rest is another species.
07:22Wow.
07:22Yeah.
07:22Well done, mate.
07:24All good.
07:26Here you go, boys.
07:27All right.
07:28Whew.
07:28That was good cooking, mate.
07:29Beautiful.
07:30Thanks, buddy.
07:30No worries.
07:31Thanks for having us.
07:32Pleasure.
07:33We'll do it justice.
07:37All right.
07:39Hey.
07:40Spending too much time together.
07:42Yes.
07:43Salmon at home to find a location for a cook-off.
07:47I reckon anywhere around here is beautiful.
07:50The only spot we find is going to be ideal to cook it.
07:53Did you know it was a failed French colony?
07:56Was it?
07:58Thanks for reminding me.
08:01Ça bouge.
08:02What's up, man?
08:03It's moving.
08:04Why is everything in French if it's a failed French?
08:07Maybe they're trying to keep a little bit of a French accent around town, you know?
08:12For a souvenir.
08:14The big letdown of this town, obviously, is there's no Irish part.
08:18Maybe if I leave here and become the mayor, that's my first thing that I would propose to the council.
08:23Murphy-Bacuse?
08:24Murphy-Bacuse.
08:25Murphy-Bacuse.
08:26Ile you Denizem tap, mair manoo.
08:29It's got a ring to it.
08:30Mair manoo!
08:35Look at that.
08:36All trees, all grown.
08:42This looks like a stunning little backdrop for a cook next to the water.
08:46Let's stop right here.
08:48Wow!
08:53Are you a fisian?
08:54I think so.
08:55Couldn't get a better backdrop, could you?
09:06So we've got salmon.
09:07It's a beautiful piece of fish.
09:09And they're very fatty, full of vitamins.
09:11And quite thick as well, isn't it?
09:12I wouldn't mind the nice square.
09:14Oh, you want the best, but you take whatever you want.
09:17Are we going to play nicely?
09:19I'm like a seagull.
09:20You just leave me whatever's left.
09:22I'll give you half of that and half of the other.
09:25Yeah?
09:25Happy with that?
09:26Very.
09:31The waves are lapping.
09:32That's all I can hear.
09:34And a little bit of my whinging as well.
09:37Did you just see my head?
09:38Yeah.
09:38OK.
09:40I'm going to poach my fish with the skin on,
09:42cook my tomatoes.
09:43I'm going to make a little broth with some cider.
09:48Whoa!
09:50Did you shake the tin?
09:51It might have got a little rattled.
09:56Still perfectly good.
09:57Sorry, Chef.
09:59What I do is bring the cider to the boil.
10:02Removing the alcohol, we're going for the flavour.
10:05Half a chilli goes in.
10:08Tomatoes.
10:09I've got some red onion going in.
10:11Like a corp bouillon.
10:12Great for poaching fish.
10:13A little bit of garlic.
10:16Salt.
10:17A splash of acidity with vinegar.
10:23What are you doing?
10:24I'm taking my skin off, actually.
10:26Look at the amount of fat there is on there.
10:29I've got salt and pepper.
10:30A little bit of sesame seed.
10:32Like this.
10:33Oh, yeah?
10:33And that's going to be toasted.
10:35And I just want a little bit of a crust on the outside.
10:38Inspired by tataki, the Japanese-style beef.
10:41Beautiful.
10:42All right, I'm going to do a little bit of dressing now.
10:44A bit of soy sauce in there, which is going to give you,
10:46obviously, the saltiness.
10:48Toasted sesame seed oil.
10:49Very nutty.
10:50I've got some lime juice.
10:52And I found some beautiful New Zealand mandarins.
10:56Oh, look at that.
10:57Oh, wow.
10:58I'm going to get a leaf out of your book
11:00and put some vinegar in there, don't you?
11:02That's why I wrote the book.
11:03To help people.
11:04It's like the Bible.
11:06Just less pages.
11:11Chilli paste.
11:13The tomatoes are starting to break down.
11:15They're going to flavour the stock.
11:16It's going to change colour, as you can see.
11:19And then, last minute, you pop your fish in
11:21to poach in that stock.
11:22And then you just leave it.
11:23Let it come back and it's ready.
11:26Voila.
11:26Voila.
11:28Is it voila or voila?
11:29Voila, voila.
11:30V-O-I-L-A with an accent.
11:33That's what I said.
11:34If this part of New Zealand was French,
11:36you could be learning a little bit more French,
11:38but unfortunately...
11:39Why is it not French?
11:39We failed.
11:40Because you're always late.
11:42You're always late.
11:43That is not effing true, brother.
11:46I'm always on time, if not in advance.
11:49That's one of my key strengths in life.
11:53I was speaking of the French in general.
11:55Ah!
11:56Sorry.
11:57I took your hand, Chef.
11:58I was, but then I just turned it on its head.
12:01All right, I just have to fry the fish.
12:03And I'm done, Chefie.
12:06I'm happy with that.
12:10Let's have a little cider.
12:16You're such a Wally.
12:17You catch yourself.
12:19Yeah, good on you.
12:19You're such a child.
12:22Well, if you didn't drive so fast,
12:24they wouldn't be shook up, would they?
12:30All right.
12:30I'm ready to go.
12:32Lightly seasoned the salmon into my stock,
12:34skin side down.
12:36You don't want to boil this.
12:38You just want to simmer it.
12:39Give it a few minutes and then take it off the heat
12:40and just gently poach.
12:43Have a little taste of that.
12:49Very interesting.
12:55They just sear very quickly and then the inside is pretty much raw.
12:59I love the half-half cooked.
13:01On the salmon, it works so well.
13:03All right.
13:04The fish has changed colour.
13:06So I'll take that out to rest.
13:09Now I'll try the asparagus.
13:11Okay.
13:19So soft.
13:25And when the fish is cooked, you can just peel that skin off.
13:28And what I like to do is scrape a bit of that blood line off.
13:31Blood line off, yeah.
13:44Well, firstly, the salmon came right from there.
13:47These waters there.
13:49Yeah.
13:49It's fresh.
13:49Add a little tattaki number, Japanese style.
13:54Mmm.
13:57That is a really good dish for a salmon.
14:01Yeah.
14:01I think it's the perfect fish to do something like this.
14:03My dish gently poached in the broth of cider.
14:08Oh.
14:09That's what you want is that colour.
14:10Blushing pink inside.
14:12Just a little bit on there.
14:13This is perfectly cooked.
14:18The texture of the salmon right now is incredible.
14:22It's just holding together, but it's cutting like butter.
14:25The least you do, the better.
14:27It's like that.
14:27Sear, poach.
14:29100%.
14:30Good day at the office today.
14:32Yeah.
14:35Cheers, my friend.
14:36Cheers, buddy.
14:43Enjoy the serenity.
14:45You know what would be beautiful to finish this salmon with?
14:49A whiskey.
14:50Ice cream.
14:51Oh.
14:52Bit of sweetness.
14:53Delicious.
14:54You do the washing up, I go and get the ice cream.
14:58There's one problem with that.
14:59Caravan's connected to the car.
15:04In the meantime, I'm gonna jump in the water for a bit.
15:09All right.
15:10You go chill out.
15:11I'll look after this.
15:18I'll look at that.
15:19Sheepper than going to Sea World.
15:21Look at Shamu.
15:23Ah!
15:25He's all in!
15:29Whoo!
15:29Keep going.
15:31I'll release them back to the wild.
15:35Come on up.
15:37Ah!
15:38Woo!
15:46Whoo!
15:47A little ice cream after dinner.
15:51Hello.
15:52Hi, how are you?
15:54Very well, very well.
15:55Bonjour.
15:56Can we please have a Cavity Marlboro salted caramel?
16:01Sure.
16:02A vanilla bean.
16:04Yeah, vanilla bean.
16:06We'll try a chocolate fudge while we're here.
16:08And a plume and a creme fraiche.
16:14Two for you, two for me.
16:15I think that'll be it for the minute.
16:17Thank you for coming.
16:20Bye.
16:24I've got the Marlboro salted caramel.
16:27I love that flavor.
16:28You know the sweet and saltiness together?
16:31Let's try that one for a minute.
16:32Mm.
16:34The chocolate one's good.
16:35No, try that.
16:36Yeah.
16:38That's really good, mate.
16:39Try it out.
16:42That's cool, huh?
16:43Mm.
16:43There's an old fun fact about this.
16:45Yeah, I'll tell you a fun fact.
16:46There's too many ice cream in your hands.
16:50Calm down, mate.
16:51Cup of the cheese.
16:53They had excess milk, so they went into the ice cream business to use it up.
16:57And what?
16:58It seems to say it's been a great success for them.
17:00What a business.
17:03All right.
17:05I'm getting a headache now.
17:08You, Wally.
17:09Oh.
17:13Fun fact, I don't need four ice creams at once.
17:15No.
17:17Very small fries, but it's still a brain freeze.
17:19Rest my brain.
17:21To freeze.
17:27Well, look at that.
17:28So you guys been on farms, mate?
17:30What up?
17:30Duckery.
17:31No, you're pushing us to free for all.
17:37It's time to hit the city of Christchurch.
17:40I fancy a good smash bag, yeah?
17:43Shall we jump in for some?
17:46Good luck.
17:52Goodbye, da gorilla.
17:56Seeing as that we are in the South Island,
17:58and we are kitted out in what you might say
18:01some iconic New Zealand wear, Swan Dry.
18:04I think we should stop in at a farm called The Pillar,
18:07where they get the wool to make Swan Dry.
18:10Let's do that.
18:11Do you like my red?
18:12I've got the blue.
18:15Fun fact, Swan Dry, the original bus shirt,
18:19has not changed design since 1927.
18:23And I believe this started in 1913.
18:26And do you know what? It'll last forever.
18:29It'll last longer than us.
18:31Well, it is tight, right?
18:33100%.
18:34Oh, look at that.
18:36Sheep.
18:37Sheep in the middle of the road.
18:38Incredible.
18:39Like a New Zealand safari.
18:46You ever shoot a sheep?
18:48Have you?
18:49No.
18:50I know the logistics.
18:51Do you?
18:52Head.
18:53Between your thing.
18:55Hold the feet.
18:56Little bit of whoop.
18:57The belly.
18:57Then you just follow around the sides.
18:59Whisper in its ear.
19:00You've got so much knowledge.
19:01It's incredible.
19:08Look at that.
19:09We are that high up.
19:11We are driving through a cloud.
19:16Stunning.
19:17Incredible.
19:23Don't slip.
19:23You would not want to slip down that.
19:25Let me tell you.
19:27Doof, doof, doof, doof, doof, doof, doof, doof, doof, doof, doof, doof, doof, doof.
19:31It's amazing views from here.
19:34Far out.
19:40All right.
19:41Here we are.
19:47Hello, hello.
19:48Hey, guys.
19:49I'm Jenny from Swan Drive.
19:50Nice to meet you.
19:50Nice to meet you.
19:51Hi.
19:52Nice to meet you.
19:53Hi, Colin.
19:53Nice to meet you.
19:54Do you like the outfit?
19:54Yeah.
19:55You look pretty good.
19:56Drink it in.
19:57Yeah.
19:58What an amazing spot you got.
20:00On a nice day, yeah.
20:01Driving down here was a little scary.
20:03Yeah.
20:04But it looks amazing.
20:04How long have you been here?
20:06I'm lucky enough to be sixth generation.
20:07Oh, wow.
20:08Yeah.
20:08My ancestors came from France.
20:11Here we go.
20:13If Irish can do bull, we can.
20:15Carry on.
20:16Carry on.
20:17So they came six years ago from France, basically in this spot here?
20:21Around this area, yes.
20:22Acura and surrounding areas.
20:24Acura?
20:24Did you know that's a failed French colony?
20:26Just pull it out there.
20:27Carry on.
20:28Sorry.
20:29So you guys been on farms much?
20:30Yeah, a little bit.
20:31We've done a few duck grain.
20:33Yeah.
20:33We've been on a few farms.
20:34Yeah.
20:34Basically, we're ready to get dirty if you need us.
20:37Good.
20:37Tell us about the connection between the sheep, the wool, Swan Drive.
20:41How does it work?
20:42We share our sheep twice a year.
20:44Yep.
20:44Yep.
20:44And we're ZQ accredited, which is the most ethical standard in the world.
20:49Yeah.
20:49Okay.
20:49And Marina New Zealand supply Swan Drive with our wool.
20:52Yeah.
20:52And how many sheep have we got?
20:54We share about 3,000.
20:56Oh, wow.
20:57It's not a big farm, but it's big enough to support a family.
21:00And then we get this done with the wool.
21:01Yeah, yeah.
21:03Actually, it's knife and wool.
21:04Very good for winter, that's for sure.
21:06Yeah.
21:06Alright, what are we going to do?
21:08We can sort some sheep up, separate the lambs from the ewes.
21:10Is that dangerous?
21:11It can be, then.
21:12Depends on the sheep.
21:13Well, we've had issues with horses.
21:15You're not odd about that.
21:16You mean about we?
21:16Me.
21:17Okay.
21:18Got everything, scars.
21:19But first, we've got to get the sheep in to draft them up, so we use dogs to do that.
21:23Yeah.
21:23And to control the dogs, we use whistles.
21:24So we have a small gif for you guys if you want to try and learn how to control the
21:29dogs.
21:29A wee gif from CQ and Swan Drive for you.
21:30Oh, thank you so much.
21:31To help you learn how to control the dogs.
21:33Oh, my God.
21:35It's a whistle, Greenstone.
21:36Oh, wow.
21:37Thank you so much.
21:38You're welcome.
21:39Yep.
21:39Is that what you do?
21:42Just hold it loosely on your lips.
21:44Put your tongue under it.
21:46Don't blow hard.
21:47Just hum into it.
21:50Oh.
21:51Here we go.
21:52Get in there.
21:55You're getting it.
21:56Well, look, they're moving.
21:57Come on in, lads.
21:59Should we go and have a crack?
22:00Not sure his sheep's going to be coming in, but anyway.
22:02This is a game, he's.
22:02Let's go and have a crack.
22:09Yes, it's a little bit.
22:15Yes, it's a bit of a kick.
22:17No, no.
22:17No, no, no.
22:17No, no, no, no.
22:19No, no, no, no.
22:34Ready?
22:35All right, let's go.
22:37Big.
22:37Small.
22:38Small.
22:39Big.
22:39Big.
22:40You're small all the way now.
22:42Small, small, small.
22:42Too easy.
22:43Whoa!
22:44Whoa!
22:45Whoa!
22:46Whoa!
22:46One gear!
22:48Oh, no!
22:50Colin, you're up.
22:51Let's go, let's go, let's go.
22:52Let's go.
22:54Stop!
22:55No, you're pushing me too fast!
22:57Stop!
22:57Stop!
22:58Stop, Eric!
22:58Whoa, whoa, whoa!
22:59Come back!
23:00Come back!
23:00Come in.
23:01You go.
23:01She brings me on.
23:07I believe all animals should be together.
23:12It's a sea of sheep.
23:14Oh, really?
23:14They go so fast at one go, you just, to split them apart is stunning.
23:18Yeah, you're an expert, though.
23:19Oh, you wonder, that's what we're going to say.
23:21What about Colin?
23:22Well, I thought you looked thirsty, so I'll get you a few beers.
23:26I thought that, yeah.
23:27It's a real skill, though.
23:28You've got to be on your game, don't you?
23:29Yeah.
23:29Yep, definitely.
23:31So guys, next job, we're going to get these sheep up here, down to us.
23:34We don't have to go there.
23:36You want to go?
23:37Whoa, whoa, whoa!
23:38You're not going to join him, are you?
23:40I should go up there, that's what you're saying, but we're not.
23:43No, no, no.
23:43Okay, we're going to send the dogs?
23:44Yep, the dogs will run up there and bring them down.
23:47The heading dogs steer the mob and you push with the hunt away.
23:50And to do that, we use a whistle.
23:51We want the dog to run.
23:53Yeah.
23:54Give me a second.
23:56Once the dog's up there, we want the dog to stop.
24:00And then depending where the sheep go, we want the dog to be able to go left or right.
24:04The right is.
24:06Left is.
24:11And then if it's a hunt away, you want it to bark.
24:16Oh, yeah.
24:17All right, mate, calm down.
24:21What he said.
24:23You guys got it mastered, you reckon?
24:25No.
24:26All right, guys, so can you then bend up the hill?
24:30Wow.
24:31Keep it going.
24:37I'm just speaking Irish still now.
24:39You're going to get up there that fast?
24:42Wow, look at that.
24:44Are you going to make me to stop myself?
24:47There we go.
24:47Yeah, I stopped.
24:48We might have to go left now.
24:49Yeah, good for that.
24:57He's got like 10 people telling him what to do.
24:58He's going to ride, isn't he?
24:59Yeah.
25:00Wow, we're going to go.
25:04So I reckon he might need a bit of help, so shall we send out the hard hitter now?
25:07Send in the boss.
25:08Oh, he took it.
25:10Ah, yeah.
25:11Big dogs in pounds.
25:14Look at this boy going.
25:19I've been running till that kid after me.
25:23He's like the alpha.
25:24Do you think he is?
25:27He loves his job, doesn't he?
25:28Oh, yeah, yeah.
25:29You couldn't do it without them, could you?
25:31No.
25:31There's no way to do it.
25:32It would take hours to just go.
25:34Yeah, yeah.
25:34And 12 of us.
25:35Yeah.
25:36All right, man.
25:37That is so cool.
25:38I'm going to get what I need for my kids.
25:40Dinner.
25:41Laundry.
25:43We're going to the wool sheep now and share the sheep and see the beautiful product
25:46that we get from the sheep.
25:47Yeah.
25:48Good boy.
25:58Welcome to the wool sheep, guys.
26:00Have you seen sheep shorn before live?
26:01On TV, but never live.
26:05Really?
26:06Are you laughing?
26:06No, I'm not laughing at you.
26:08We share our sheep twice a year.
26:10We get contractors in.
26:11There's normally two or three shearers.
26:13A couple of wool hands sorting out the wool.
26:14And then the good stuff, we bale up into the presses.
26:16We get about 70 to 80 fleeces in here.
26:19Ho, ho, ho.
26:21Yeah, we'll watch Hannah share the sheep.
26:23Who's better, you or Hannah?
26:25Depends.
26:27I think Hannah is because that's why you're standing here, mate.
26:30Yeah.
26:33Whoa.
26:35Hello.
26:42Wow.
26:43Hannah will hold it for you.
26:44You guys can go ahead and go if you want.
26:46Oh, yeah.
26:46Yeah.
26:49How does this work?
26:51You're going to go down the skin.
26:53Ooh.
26:55Can you do that?
26:56Go, ooh.
26:57I thought I was going to do that bit.
26:58Go.
26:58Go.
27:06Oh.
27:08Sorry, mate.
27:09Are we good?
27:13A little bit on there.
27:15Got stuck to the skin.
27:17You want to go?
27:18Yeah.
27:19All right, I'm out.
27:20See you later.
27:20All right.
27:21Take it, Manu.
27:22I'm done.
27:23Hang on.
27:23Just hold that leg down.
27:24Can we start bulking?
27:25Yeah.
27:27You ready?
27:36Look at that.
27:37Wow.
27:39It's pretty soft, isn't it?
27:42That was hard work for you too, wasn't it?
27:44I was waiting.
27:47This is the fleece that you helped to shear?
27:50Yep.
27:51Swondry specifies what quality of wool we want to be grown.
27:55Yep.
27:55And each fleece would be assessed against that standard.
27:59So you can see here, you've got a nice, sound piece of fibre.
28:03It's got a good length, it's got a good crimp, and it's nice and white.
28:07Yep, yeah.
28:07So that's really what we're looking for.
28:09You can really tell that ZQ growers and ZQ sheep are well cared for
28:14and the wool is ethically produced because they produce fibres like this.
28:18Yeah.
28:18If you had an unhealthy or unhappy sheep, the fibre would break.
28:22Oh, okay.
28:22And then...
28:23Like losing your hair kind of thing.
28:24Well, exactly like that.
28:25Yeah, if the sheep is stressed or unhappy, then you can see it in the wool.
28:29And Swondry could buy wool from anywhere, a lot cheaper, but we choose to buy our wool through
28:35CQ programme because we know that it's the most ethically produced wool.
28:39Yeah.
28:39And it's the best wool, so it makes the best garments.
28:42It means that every fibre that is spun out of this wool lasts a long, long time.
28:46It's really durable.
28:48And Swondry's been using NZ wool for over 110 years.
28:51And some of the garments are still around from the 40s and the 30s.
28:55It's really like cooking.
28:57You can't get a great recipe with rotten vegetables.
29:00Well, that's exactly right.
29:01And Hannah and Will here at the Pillar do a fantastic job.
29:04Brilliant.
29:14Manny, do you want us to get a lamb?
29:16Sure.
29:18Here you go, here you go, mate.
29:20Oh, God, that's so cute.
29:24They're hungry, eh?
29:25Yeah.
29:28What's his name?
29:28Isn't that pickle?
29:30Yeah, that's pickle.
29:31The next ones you've got, you should call them Manny and Colleen.
29:34Yeah.
29:35Come on, open your mouth, you ding-dong.
29:38They were hungry a minute ago, and now they don't want it.
29:40I think they know you guys are chefs.
29:41Probably.
29:42They probably smell fear from the two guys who are going to cook them later on in their lives.
29:47Don't mention mint sauce.
29:49Oh, sorry, mate.
29:50Look at that.
29:52Go on, Swan.
29:54Get off me, right?
29:55Yeah, come here.
29:56Charlie, come here, come here.
29:57Here.
29:58I think it's a good one.
29:59You all right there, mate?
30:01Hey, anything with hooves, just...
30:07Look at that, double hander.
30:08Oh, look at you.
30:09You're all over it.
30:10Hey, sheep whisperer.
30:11Are they boys or girls?
30:12These guys are all boys.
30:14Yeah.
30:15Grape was the only one that's a girl in here.
30:17Grape, she's one of our babies, but these are going to work.
30:20The works?
30:21Nothing's kept when they get killed.
30:22Oh.
30:23Do you ever keep one of his pets?
30:25Yeah.
30:25Yeah?
30:26So she'll, um...
30:27The girl will, she'll have babies.
30:29Yeah.
30:29She'll stay.
30:30He's got about six or seven pets.
30:32How do you recognise them?
30:33They all look the same to me.
30:34Packle's bigger, and Beau's got a little bit of black on his nose.
30:37When you start looking at them, they all got a little desperate to work.
30:41You can notice the girls and the boys a little bit, you know?
30:44Because they don't have their pictures.
30:45Yes.
30:47See you again soon.
30:49On the pipe.
30:50Yeah.
30:51Come on, girl.
30:52Hey!
30:55Well, guys, thank you for showing us where it literally comes from, how it's done, the
31:00amount of work.
31:01I don't think we're really cut out for the shearing thing, but this is one of the funnest
31:06days we've had.
31:06Oh, good.
31:07But how are we going to get out is the problem.
31:11She's a bit tight.
31:11All right.
31:12Just trust me for once.
31:14Thank you, man.
31:14Thank you for the whistle as well.
31:16Thank you, my friends.
31:17Thank you, Colin.
31:18Thank you so much.
31:20Go back a little bit.
31:22Oh, watch.
31:24I think there's the walls.
31:26Six generations of walls have just taken out.
31:29Do not know what I will do.
31:30Do not know what I will do.
31:40There was an epic day, seeing all the sheep and how the wood gets down.
31:45That was one of the most enjoyable days, I think, of the trip.
31:47Just such a nice bunch of people.
31:49So, after a great day on the farm, it's time to hit the city of Christchurch.
31:55We're heading there now.
31:56You hungry?
31:57I'm starving.
31:58I might know a man.
32:00We're going to have a little smash burger from a garage.
32:04I fancy a good smash burger.
32:06I can hook you up.
32:07Nice.
32:08You drive straight.
32:09Well, actually, no.
32:10Don't drive straight.
32:11Straight to Christchurch.
32:21It's been over a year since we were last here, was it?
32:24Yes.
32:25And I will say, Christchurch has turned it on.
32:27It's never normally this sunny or hot when we're here.
32:29It's like 21 degrees.
32:31What's your ideal smash burger?
32:33Obviously, they smash it into the grill, so it's quite flat,
32:36but it gets caramelized and a little bit crispy.
32:38Crispy.
32:39Burger sauce, mayonnaise, ketchup, and the liquid from the jerkins.
32:42Mustard.
32:44Two patties.
32:45Two.
32:46Two slices of cheese.
32:47The oozyness of the cheese.
32:49Oozyness of the cheese.
32:51And you want a soft one.
32:52Can you stop talking about it?
32:53You want a soft one.
32:54And then you want at least three of them lined up ready to go.
32:57Correct.
32:58Three doubles.
32:59I'm starving now.
33:02We're going to the suburbs of Christchurch.
33:16I'm starving.
33:18I'm starving.
33:18I'm starving.
33:20I'm starving.
33:21I'm starving.
33:22Lead the way.
33:31Hey!
33:32Oh, who's this?
33:33Yo.
33:34What's going on, you two?
33:35You guys ever eaten a burger out of a garage in North New Brighton before?
33:38We have now.
33:39Oh, let's go.
33:40How are you, brother?
33:41Hey, what have we got there?
33:41Great bear.
33:42Beautiful.
33:43I'm hungry.
33:44Oh, let's go.
33:45Well, first and foremost,
33:53Welcome to my house, our house, your house, my house.
33:55It's all our house.
33:57So I appreciate you guys coming through.
33:58I have a little smash burger business called Papa Smashies.
34:01Yeah.
34:01Which I love, man.
34:02Papa Smashies.
34:03Now we actually have a permanent shop, but it started right here.
34:06Literally where this grill is set up on this exact grill too.
34:09We're doing a bit of a throwback pop-up tonight.
34:10The originals.
34:11We're going to make a couple of double cheeseburgers.
34:13Oh, yeah, yeah.
34:13Double.
34:14They've got to be double, man.
34:16You're taking a medium to large size steakhouse burger.
34:18You're splitting it in half to double the browning.
34:21The other side of the tradition.
34:21Stop talking about it.
34:23Let's go.
34:25When did you start this business?
34:27We started doing driveway pop-ups.
34:28About two years ago.
34:29Wow.
34:29So the first one was about 30 burgers.
34:32And then September last year we did, I think, 140 or 150.
34:35Wow.
34:35Yeah.
34:36And so we're rotating that nicely.
34:38Just making sure we've got a good seared edge there.
34:40I love the crispiness of the smash burger.
34:43I'll do my best, man.
34:45We're not here to judge, man.
34:46We just have to get fed.
34:47You came to the right place, man.
34:50Kind of wanted a little bit on the medium to low side.
34:53Gives you enough time to move around.
34:55Control it.
34:55We're just going to slowly develop that Maillard reaction because we don't want it burnt.
34:58We just want it crispy and brown and the meat to be caramelized.
35:01So it should need nothing else other than salt and maybe a touch of garlic and pepper.
35:07Okay, spaghetti on the cheese.
35:08Wow.
35:08Look at that.
35:09That is crispy as.
35:11Yeah, yeah, yeah.
35:11It's nice and even.
35:12And you can see there it's basically paper on the edge.
35:14Yeah, yeah, yeah.
35:15But in the middle, we're still just undercooked right now and this is only going to need about
35:19one minute to finish up.
35:20So that's for entree.
35:21I think we're going to have a minute.
35:22We'll have a test though.
35:23The doubles record at Papa's Smasher's in my shop in one hour is six.
35:27So if you want to break it tonight.
35:29We can break that.
35:30Let's go boys.
35:32Fade ain't fat.
35:33What's in the sauce?
35:34It's a mayo based burger sauce.
35:36It's got a good amount of mustard, a little bit of ketchup, super strong vinegar in it.
35:39Just some seasoning on top of that really.
35:41I think fundamentally a hamburger is really simple.
35:44You say it's simple, but it's not really that simple to get it right like that all the time.
35:48The first 2,000 are the hardest.
35:53Now I need to tell you real quick, these beautiful pickles here, these are Canterbury-grown cucumbers.
35:57Yeah.
35:58They're made around the corner from my shop and sitting.
36:00They're a pure vinegar, cold pickle.
36:03So there's no heat, there's no water, there's no filler.
36:05These are just gorgeous.
36:07And I just love them.
36:08Because when you've got this much fat and tasty grease in a burger, you need that cut through, eh?
36:13Yeah.
36:13Yoo-hoo-hoo!
36:14Thanks, buddy.
36:15Thank you so much.
36:23That's good.
36:25It just hits the spot right in the center.
36:27Yeah.
36:30I've been dreaming of this all afternoon.
36:31And it doesn't disappoint.
36:33We basically explained this exact burger in the car.
36:38And the expectation got delivered.
36:40Mmm.
36:42Do you know what I love about it?
36:43The edge.
36:44You get that crispy caramelized.
36:46Because a lot of people do smash where it's all smash, but what is done is left the middle
36:51quite thick.
36:52Yeah.
36:52So the smash is on the outside so that you've got a crispiness.
36:55Mmm.
36:55But you've still got a bit of beef that you can chew on.
36:58Yeah.
37:00What a great thing to have in your neighborhood, huh?
37:03Mmm.
37:04I don't think I could do six, though.
37:07I'd definitely do another one.
37:09Mmm.
37:10Right, my famous chef friends, what's the verdict?
37:13Absolutely disgustingly good.
37:15I've inhaled it.
37:16Oh, come on.
37:18I think my favorite thing about this and probably the reason it's felt like it's worked so well
37:21is just this exact thing right here.
37:24Just the fact that you can start a business based off an incredible community of friends,
37:28people just down the road, that is just food for my soul, man.
37:31And I hear you do some stuff on the mental health scene.
37:34Yeah, so I've got this mate.
37:35We used to work at a charity based around going into high schools and doing talks about wellbeing.
37:39And so he's now the boss of that organization.
37:42And one of the arms to that for him, I'm just getting in the ocean once a week with a
37:45group
37:46of people from around the community, getting that cold rush of blood to the head that calms
37:49you down and enables you to really set yourself up well for a day and sort of consider where
37:53you're at before heading into a weekend.
37:55I do a pretty similar WNL in Sydney.
37:586am into the ocean.
37:596am in Sydney, eh?
38:00Yeah.
38:00Winter, summer, spring, whatever we're in.
38:03Yeah.
38:03You want to come for a dip?
38:04I want to go for a dip.
38:05Hey, Christian.
38:06This guy right here.
38:07This is the cold water dip specialist.
38:08Hello, my friend Colin.
38:10Nice to meet you.
38:10Hey, Christian.
38:10Nice to meet you.
38:11Yeah, yeah.
38:12Who's keen to come for a swim?
38:13It's 6.30 at North Beach.
38:15We're a little crew called the Chilli Vibes.
38:17We'll be there.
38:18Really?
38:18Lock it in.
38:19It's cold.
38:20Hey, I'm Irish.
38:21We can do cold.
38:22Yeah.
38:22Oh, it's awesome.
38:23And what's our speedo policy, Christian?
38:25Oh, speedo's, you know, encouraged but optional.
38:28Yeah, yeah.
38:29I rock up in speed.
38:30I say no one else is wearing them.
38:32I know where you're going, mate.
38:33Yeah, yeah, yeah.
38:34I think I'll get the babi out and do a little sausage sizzle.
38:37Oh, my gosh.
38:37He come out to warm you up again.
38:39Are you serious?
38:39Yeah, yeah, yeah.
38:40Let's go.
38:41Oh, mate.
38:41It's a date, isn't it?
38:43It's a date, man.
38:47Boys, thank you so much for coming, eh?
38:49Thank you very much, mate.
38:50Woo-hoo-hoo-hoo.
38:51Amazing various.
38:52Tēnā, bro.
38:52Tēnā kōroa.
38:53We'll be able to see you boys there, eh?
38:55See you, mate.
38:55See you, mate.
38:56Tēnā kōroa.
38:56Tēnā kōroa.
38:57See you, kids.
38:58Hey, everyone.
38:59Mihiatu.
39:00Mihiatu kia rātou.
39:01Ka kite.
39:02Ka kite.
39:03Ka kite.
39:03Ha, hee hee.
39:05Tērā māi ngā iwi.
39:07Au weh.
39:08Tā tērā tērā tērā.
39:12Tērā māi ngā iwi.
39:14Au weh.
39:28Oh mate, what do you reckon about this ocean?
39:32You don't mind a little bit of this?
39:35You're seeing that big man's uncooking.
39:36Oh mate, this is a treat.
39:39This is going to be so good.
39:40This is my charity.
39:42The group we have in Sydney.
39:44No one's watching.
39:45I love that.
39:46We meet every week.
39:47We do a training on the beach.
39:49And they've got this thing called a circle of trust.
39:51So anyone who's not feeling very good or whatever,
39:53they just get supportive.
39:55And then they have a swim in the ocean.
39:57Man, I love that.
39:58It's a really good connection.
40:00That's what this has always been for us too.
40:01We all go through our ups and downs.
40:03And people want to be there for each other,
40:05but no one always knows how.
40:07Having something really like a routine means no matter what,
40:10we're going to be down here, we'll catch up with you.
40:11Yeah.
40:12Gives them another support network.
40:13Because they know I messed it up on the road quite a bit.
40:15So this is good.
40:16This is good.
40:17Thanks for having me.
40:18You're welcome.
40:18We're stoked that you can join us.
40:20Especially since you brought the barbecue.
40:21I brought my cook.
40:22It's a bit too early for him.
40:27We've got the camera right up here, haven't we?
40:30Oh God.
40:32There we are.
40:33So good man.
40:34Look at this.
40:36What do you call this, bro?
40:37We're going to ride on time, fella.
40:40It's so cheap.
40:42Good to see you, man.
40:43Should we make it happen?
40:44Should we get the crew together and jump in for a swim?
40:46Get the boys together.
40:47You say it's a lot of men come down?
40:48Yeah.
40:49Mate, there's about 60 women over there.
40:51I think that's mostly Manu's the drawcard, if I'm honest.
40:55Me, mate.
41:00We're about to go for our slums.
41:02Thanks for coming down to Chilli Vibes.
41:03Before we all get in the water, people just gather in.
41:07Especially all the lads.
41:08How are we?
41:08I like that.
41:10You love it when you come down and jump in the sea.
41:13Who's ready to go for it?
41:14Let's go!
41:16Woo!
41:16Let's work out those puffers smash you from last night.
41:21Woo!
41:22Let's do it.
41:43We couldn't have picked a better morning.
41:45Stunning.
41:45I'm still working off the burgers.
41:48Yeah.
41:49Just a great turnout.
41:50The kids are out.
41:51The mums.
41:52It's not just an immense thing, is it?
41:53Yeah.
41:53It's a community?
41:54Yeah.
41:55Yeah, it's just a whole whānau thing.
41:56We invite anyone that's keen to come down and get amongst it.
41:59And you know the biggest drama today?
42:01What's that?
42:02He's going to need a lot of sausages.
42:04He's going to need a lot of sausages.
42:06He's going to be good for you.
42:15Sausage Caesar!
42:18Thanks for having us and enjoy.
42:20We appreciate it, friend.
42:23Here we go, buddy.
42:25Sausage?
42:26Here you go, mate!
42:29That's an unreal, thanks, guys.
42:30You need a drizzle.
42:31A sausage is red, nothing beats it.
42:33Cheers, what is that? Cheers.
42:35Sausage, maybe like some onions.
42:38Why not?
42:40My sausages don't taste like this.
42:43I know right.
42:43What did he do to them?
42:44That's not better than one time.
42:52Looks like Manu smashed it out of the park.
42:54You have to go for a swim after this Manu.
42:56I definitely will.
42:58100%. Sausage.
42:59Such a good way to start your day.
43:01Oh yeah. Just some sauce.
43:07You couldn't have asked for a better set up.
43:09The sun just coming up over the waves.
43:12You got nailed.
43:13I thought I was going to be cooking about 20 and I cooked 50.
43:17We've had an amazing time in the South Island.
43:20Not only the beauty, the sceneries, it's also the people.
43:25I think the people here are top notch.
43:27They've taken us into their homes,
43:29warmed, looked after us.
43:31And now, it's the North Island story.
43:34Yeah, and it's not a competition.
43:36Oh, it's always a competition.
43:37It's not.
43:38You know what, can I ask you a favor?
43:40Yeah.
43:40Can you pack Betty and I'm going to go for a swim?
43:43I smell like sausage.
43:44Oh, I knew there was going to be a little exchange.
43:46A little exchange.
43:48Thanks.
43:48All right.
43:49Enjoy.
44:03Ah, you did it.
44:07Sam the butcher.
44:08Sam the butcher.
44:09Hey.
44:10See that?
44:11Oh, it's smoking.
44:12It's on fire.
44:13I haven't seen him run that fast in years.
44:15How far have we come?
44:16I'm eating pies in a car.
44:18Very dainty.
44:21Well, I'll wear that with pride.
44:23Whoa, whoa, whoa.
44:24Look at these boys.
44:25How do you know when they find a pig, the scab comes alive?
44:28Oh, stop, stop.
44:29Come and grab a leg, Colin.
44:31Hold on tight.
44:31Take me in.
44:32There is no road.
44:34Whoa, whoa, whoa, whoa, whoa, whoa, whoa.
44:36Whoa, whoa, whoa.
44:37Whoa.
44:37what they're going to buy? Is that
44:37what the way, before you go? We want
44:37our deal? I want
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