- 19 minutes ago
Off the Grid with Colin and Manu (2025) Season 2 Episode 3
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00:00Ta-da!
00:01Oh, wow!
00:02Look at her, mate.
00:03Precious!
00:05Stunning.
00:06There's no better way to travel.
00:12Oh, look, it's straight ahead, bro!
00:17Bullseye!
00:18I have a little question.
00:20Emerson's, who stocked up the caravan with beers,
00:22can we make our own beer?
00:25Eh?
00:25That would be awesome.
00:28What a beautiful little spot.
00:30It's a lunch, eh?
00:30I reckon that's one of our best.
00:32We'd love to make our own beer.
00:34Why don't you come to the dock, eh?
00:35And then that gives a .
00:37You haven't had a pounce at my mother, have you?
00:39No.
00:41Oh, you're such a pig.
00:43You said try and it broke in my mouth.
00:45We're about to meet the infamous floor.
00:48Hello, hello.
00:49I've been expecting you.
00:51Every signature is someone who's eaten here.
00:53In the present company, we don't want to trick it up too much.
00:56We're feeling under the pressure.
00:57Yeah.
01:13What a glorious day.
01:14Look at that, man.
01:15It's picture postcard, isn't it?
01:17Look, white peaks.
01:18The sun is out.
01:19It's hot.
01:21Stunning day, though.
01:22Where are we up to now?
01:24We're heading to middle match to meet Richard Emerson.
01:27It'll be great, no?
01:28Yeah.
01:29Are we going to, hopefully, make some beers?
01:33You know, we get the chance to talk to Richard about what we can make.
01:37Maybe a Betty Pale Ale.
01:38Oh, yeah, I like that.
01:40Yeah?
01:40I like the icey and pale alem.
01:42Yeah.
01:43When do you ever get to make your own beer?
01:54When do you ever get to make your own beer?
02:01Howdy.
02:04Hey, let's stop here and get a snack.
02:09Got your little, uh, present.
02:11A cup of the ice cream.
02:13Ooh, ice cream.
02:14Do you want to smell some boysenberry or passion fruit and kamahi honey?
02:18Uh, berry, please.
02:19I've had those before.
02:20They're delicious.
02:21They're good, huh?
02:21Mmm.
02:24Oh, yeah.
02:25Mmm.
02:28Oh, yeah.
02:29Mmm.
02:30Oh.
02:33Oh, try that.
02:37Oh, you're such a pig.
02:39It's like the pie.
02:40You've got to break everything.
02:41You said try it and it broke in my mouth.
02:44Don't lick it.
02:46Mmm.
02:47Oh.
02:47Oh.
02:48Passion fruit's good, huh?
02:50Yeah.
02:50I thought it was going to be a bit more acidic, but it's really nice.
02:53The passion fruit's got, um, like a little tangy yogurt.
02:58A little honey in there.
03:01Mmm.
03:01They don't last long, do they?
03:02Mmm.
03:04Mmm.
03:05Mmm.
03:05The berry's good.
03:07It's got a nice little chocolate cross on the outside of it.
03:11There you go.
03:13Oh, nice, it'll suck.
03:28Oh, nice.
03:37Oh, nice.
03:37Oh, nice.
03:38Oh, nice.
03:41Oh, nice.
03:42From here.
03:43The end of this.
03:45Compared to where we've been so far, it's quite flat around here, isn't it?
03:49The topography.
03:50What?
03:51Topography.
03:52Topography.
03:53What does it mean?
03:55The lay of the land.
03:56Hey, Siri.
03:58What does topography mean?
04:00Topography means the arrangement of the natural
04:03and artificial physical features of an area.
04:08Since when you got smart?
04:10I've always been smart, but you just never brought it out of me.
04:13Ah. Topography.
04:16Just don't ask me to spell it.
04:22We finally made it to Middlemarch, my friend.
04:24Here we go. So I think Richard moves around the corner from here.
04:29Wow. Full fact about Richard,
04:31he's actually known as the godfather of craft beer.
04:35That's a godfather I want to know.
04:37Indeed.
04:42All right. Let's go and make the man.
04:47Beautiful little spot, isn't it just?
04:50Hello there. G'day, guys.
04:52Hi, how are you going?
04:53Manu.
04:54Manu.
04:55Are you here for the beer?
04:56We're here to thank you for the beer.
04:58How are you?
04:59Hey, nice to meet you.
05:00It was a nice surprise to open Betty
05:02and being filled with a lot of your beers.
05:05Oh, good.
05:05We had a few already.
05:07Oh, nice.
05:07Well, seeing as though you filled up Betty for us with beer,
05:10we're going to cook for you today.
05:12Careful, careful.
05:14All right. Let's do it.
05:14First?
05:15There's a barbecue over there.
05:16There's a barbecue over there with our name of that.
05:17Let's go.
05:23Who's doing what?
05:24I'm going to do a little venison number and a little sausage roll number.
05:28I'm going to do beef satay and then little neck clams with chorizo.
05:33Beautiful.
05:33Yeah?
05:34All right.
05:35Have a look at this.
05:36I got some sausages that are half pork, half beef, liver, beef cheek, bone marrow, pork neck
05:45and anything else you want to throw in there?
05:47We don't need to do anything with this, Betty.
05:48It's a nose to tail sausage and a bit of blood pudding in there as well.
05:52That looks good.
05:54Nice.
05:55Can it be like black pudding, isn't it?
05:57Yeah.
05:58Awfully good.
05:58Yeah.
05:59Awfully good.
05:59And look at this piece of beef, mate.
06:01Two weeks' hair dried.
06:03All right.
06:04All right.
06:05I'm going to leave this alone for a minute.
06:06I'm going to start the satay sauce.
06:09Okay.
06:13So how are you making your satay sauce?
06:15It's a cheat way.
06:16I'm using peanut butter, which is not a real recipe, but hey.
06:20Off the grid?
06:21Off the grid, my friend.
06:22I've got some Thai red curry as well.
06:24And some chilies.
06:28So basically this has already got good flavour.
06:31I've taken the meat out of the casings.
06:33I've seasoned it.
06:34I'm going to add a little punch of mustard.
06:37And then I'd sweeten it with a little bit of this local thyme honey.
06:42Pork and honey.
06:43All right.
06:43So that's my pork mix.
06:45I've got a little sausage roll number going on.
06:47How good is this kitchen, mate?
06:49It's got four different barbecues.
06:50An oven.
06:51Two best mates cooking together, side by side.
06:55I've got chili and garlic going in.
06:58I'm going to also add red curry paste.
07:02Crispy chili oil.
07:05Oh, you can smell it.
07:06You smell it?
07:07It's good, huh?
07:07And I'm going to add a little bit of peanut butter.
07:11There we go.
07:13A drop of water.
07:20Mmm.
07:21Mmm.
07:22Oh, spicy.
07:25Oh, yeah.
07:26That's it.
07:27That's good.
07:27So that's basically the satay sauce for the beef.
07:30Yeah.
07:31And then I'm going to cut the beef in small little pieces.
07:34And I'm going to use some curry powder just to marinate it as well, just to emphasize
07:39the flavour.
07:41I've had an idea.
07:43No.
07:44You're scaring me when you say that.
07:47I'm not making a sausage roll.
07:49I'm making a sausage flat.
07:51Like a pizza?
07:52No.
07:53Like a pie.
07:54I've worked it out fully.
07:55So you're going to spread the mince there and then you're going to put another piece on
07:58top.
08:00Pretty good, huh?
08:00A sausage pie, not a sausage roll.
08:03Yeah.
08:03Can I take that tray?
08:04You can.
08:05Très bien.
08:06Très bien.
08:07All right.
08:07Pastry on the bottom.
08:08Add my mix.
08:10Layer of pastry on top.
08:12So rather than the roll, more of a flatness situation going on.
08:17A little bit of egg wash gives it a nice little shine and also helps the other elements
08:21stick.
08:22All right.
08:23So I'm cutting the beef in small pieces.
08:25So it's going to cook quite quickly.
08:29A little bit of fresh rosemary.
08:33Oh, you know what else I've got?
08:34Good scattering of the fennel seed.
08:37Might get caught in your teeth, but it's worth it.
08:40How long do you reckon that's going to take in a pizza oven?
08:42Because I've never done it.
08:43Well, usually I'd say about 20 minutes, Chef.
08:46OK.
08:46But pizza oven might be a bit fast, so you're going to have to keep your eye on it.
08:50Any one way to find out?
08:51All right.
08:51Into the oven.
08:52Good luck.
08:55She's hot.
08:58Venison.
08:58I'm going to make a little green sauce.
09:00What would you call it?
09:01An Irish sauce.
09:02Green.
09:03No, not really Irish.
09:04A chunky, like a little...
09:05Or salsa.
09:06Like a salsa verde.
09:07Some mint.
09:08A little bit of garlic.
09:09Capers.
09:12Come in.
09:14So in my beef, I've added some curry powder, salt, pepper, a bit of oil, just for a bit
09:20of seasoning.
09:22And then we're going to do some little satay kebabs.
09:25So long will they take to cook?
09:26Not too long, actually.
09:27You know, that's why I put them in small pieces.
09:30Yeah.
09:30To try to put them as quick as we can.
09:31So I'd like a good shot on the outside and medium rare style inside.
09:36Olive oil.
09:38Oh, vinegar maybe.
09:41Of course.
09:42Olive oil.
09:46Ulster.
09:48A little sweetness with the honey.
09:52Oh, f***.
09:55Sweet dressing.
09:57Because I've got honey and everything, I'm going to douse it in honey as well.
10:01So I get a bit of char, a bit of sweetness on the venison and then the acidity.
10:04I think you should add a bit more vinegar, Chef.
10:09Yeah, I overindulged on the honey.
10:12Look at this little stack of satay beef, my friend.
10:16Looks good.
10:18A bit more salt.
10:19That's my dressing done.
10:22Now get my venison.
10:25Look at that.
10:26That is a beautiful back strap of fellow deer.
10:32I'm going to marinate the venison.
10:34Maybe a bit of garlic, a little bit of spice, salt, pepper.
10:37I'm going to skewer it and then grill it.
10:41You don't want it too small because there's no fat whatsoever.
10:44Look at those clams, mate.
10:45Beautiful.
10:47What are they called?
10:49Clams.
10:50No, but there's a name.
10:53They are little neck clams from Otago Harbour.
10:56Little neck.
10:57Yeah.
10:59Well, I've got some chorizo here.
11:01Then I'm going to saute it with garlic and chili and then add the clams into there.
11:07Yeah.
11:07Yeah.
11:09I'm going to use a little bit of fresh rosemary on this as well.
11:12I have another idea.
11:15It's flowing through my veins today.
11:17Yeah.
11:18For my skewers.
11:19And then I'll dress it with some flowers.
11:23All right.
11:24Ooh.
11:25A little rosemary skewer.
11:27Yeah.
11:28I'm going to add the clams into this.
11:34Look at that.
11:40A little bit of wine and then a lid over the top.
11:44And that should be steaming up right now.
11:47Yeah.
11:48All right.
11:49Nearly done.
11:50Pretty much, isn't it?
11:51Just need the fire.
11:53Do you want a hand?
11:54Yes, please.
11:55It's a great way of flavoring food, isn't it?
11:58How many pieces do you want to put?
12:00Four.
12:02I feel like the more time we spend together, the more we understand each other.
12:06What?
12:07Yeah.
12:07That's right.
12:09I thought that would be the case.
12:11A little lunch, eh?
12:12I reckon that's one of our best.
12:13We'd love to make our own beer.
12:15Is that possible?
12:16I have a blue red not far behind me.
12:19Is this where all the magic happens?
12:21And then that gives a...
12:23Let's try this.
12:24And you'll come to put it in.
12:28Yep.
12:39Oh, look at that.
12:44I'm out, chef.
12:46Here you go.
12:47A little lunch, eh?
12:48I reckon that's one of our best.
12:49I think so.
12:51Inspired.
12:53So I started with the little neck clams with chorizo.
12:57Then I did a satay number with the beef.
13:01I was meant to do a sausage roll, but we went on a tangent.
13:04Yep.
13:05So it's basically your sausage meat with a little bit of your honey between the pastry.
13:08And then we made a little venison number marinated in garlic, lemon, your honey again, a bit of rosemary.
13:15And we made sort of a little mint salsa verde job.
13:18Phew.
13:19Yeah.
13:20Which dish you want to start with and which beer you would drink?
13:24Of course beer.
13:24It's important.
13:25Yes.
13:26So clams?
13:27Nothing clams.
13:27I've got the beer for that.
13:29I'll go get that.
13:36There we go, boys.
13:39We have the perfect seafood beer.
13:42Pilsner quite well with all seafood.
13:44Not that much.
13:45Oh, only that much.
13:49So this is our iconic original New Zealand Pilsner.
13:53Yep.
13:53This is a beer that Richard created back in 1995, and it was the first New Zealand Pilsner.
13:58Right.
13:58And he kind of copied the European Pilsners, but with all New Zealand ingredients.
14:03So this one showcases the Nelson Savant hop.
14:06Cheers.
14:06That's beautiful.
14:07Thanks, Chance.
14:08Oh, yum.
14:10Yum.
14:10That look good.
14:17It's really good.
14:22It's so crisp.
14:25What do you want to eat, Ness?
14:26Ah.
14:27This is the sausage.
14:29We might go with this one.
14:31Do you want to cut some?
14:32Yeah.
14:33This is the low-carb, but lots of flavor.
14:36Why low-carb?
14:37It's a big trend to lifestyle drinks at the moment.
14:40Yeah, yeah.
14:40Yeah.
14:40Yeah.
14:40Yeah.
14:41Yeah.
14:41Yeah.
14:41Having less carbs in a beer is good.
14:43In this one, we use a hop oil at the end to give it more hoppiness.
14:47For an offal sausage with a beer, the sweetness in the sausage and what you've used in there,
14:51that has got to be the perfect match.
14:53I think your local honey sort of showcases it a bit.
14:56The honey, a little bit of mustard in there.
14:59Oh, that's pastry.
15:00Oh, that's pastry.
15:00Don't want to stop eating that.
15:02Flat sausage roll.
15:03Yeah.
15:04It's a new thing.
15:06Interesting, isn't it?
15:07Yeah.
15:07Yeah.
15:08I'm on to something.
15:10Yeah.
15:10Just remember it.
15:11All right.
15:12What's next?
15:13Local venison.
15:15The venison?
15:16A little bit more.
15:16I think bird dog might be really good.
15:19Bit of venison.
15:20Yeah.
15:21Bit of sauce.
15:25Mint, mustard, vinegar, capers.
15:29Honey.
15:29Honey, again.
15:31Ooh.
15:31That's your plate.
15:33Thank you, Colin.
15:35I'll give you a big one.
15:36Ooh, yeah.
15:37Mmm.
15:38Bloody hell.
15:39I really like the rosemary connection with the bird dog.
15:42That hobby herbal note with the herby flavor.
15:46That is damn delicious.
15:48Mmm.
15:48You sure know what you're doing.
15:51It is a very new thing to match beer and food.
15:54Mmm.
15:55I don't hear well, but I taste about flavor.
15:58Yeah, yeah, yeah.
15:59We're trying to educate people on the merits of many different beer styles.
16:04And you don't just suck in one beer all night.
16:07You can choose the beer according to the mood.
16:10And how you feel, what you're eating as well.
16:13Yeah, yeah, yeah.
16:14Fabulous.
16:15It's fun.
16:16All right.
16:16Last but not least.
16:18Last but not least.
16:18We have beef satay.
16:20What have you put in the beef?
16:21It's been marinating with a bit of curry powder, oil, garlic and chilli.
16:26And then there's a satay sauce, so peanut base.
16:29Again, there's a little bit of chilli in there.
16:31Yeah, good beer.
16:32I love spice.
16:33Yeah.
16:34That's why I think London Porter would be great with the beef.
16:38The very first beer I've started out with.
16:40Yeah.
16:41A dark beer.
16:42Why a dark beer?
16:44I don't have much money to set up a brewery.
16:46Let alone spilt up the beer to make it not so clear.
16:50Though with a dark beer you can get away with the power.
16:54And it had 10 good in wine.
16:57Do you know what would be better?
16:58The London Porter.
16:59Don't say it.
17:00Dublin Porter.
17:02Well.
17:04Putting it out there.
17:05Well, I can't make the policies for that.
17:07Because I've come across with the concept when I was in London.
17:11And I've never been to Ireland.
17:13So I need to go to London.
17:14We need to fix that.
17:15Yes.
17:17It's like smelling the coffee a little bit.
17:19Yeah, the coffee nights in this are incredible.
17:22Oh, yeah.
17:25Mmm.
17:25The chili and the peanut come really well with the dark beer.
17:29A bit different?
17:30Oh, yeah.
17:31That's good.
17:32I like the spice.
17:33No.
17:34I would actually like you to meet my parents.
17:37Well, sure.
17:38In an unusual way, and you've got to take care of them.
17:42They've been king.
17:45And this is Charlie George, a spiced beer that's my father.
17:49Passed by quite a few years ago.
17:51And last year with my mother.
17:53Oh, that's so cool, man.
17:54And this is a whipped beer.
17:57George and Ingrid.
17:58Wow.
17:59Do they need to stay in the fridge?
18:01No, they don't have to stay in the can.
18:03You can drink them.
18:04Oh, cool.
18:04We'll have to talk to my dad soon later.
18:06Yeah.
18:07Thank you very much.
18:08Cheers, mate.
18:10Mate, we have a question for you today.
18:12We'd love to make our own beer.
18:14Is that possible?
18:15Wouldn't you come to the right place?
18:17I have a brewery not far behind me.
18:21I think that's a yes.
18:22And I think we've got a name for it already, do you?
18:24Yeah, we thought about it because we've been travelling with Betty,
18:27so we thought maybe we call it Betty.
18:28Why not?
18:29Sounds like a good name.
18:30Yeah.
18:31Let's do it.
18:32Thanks, guys.
18:33See you today.
18:34Thanks.
18:34Next stop, the brewery.
18:37I think I'll leave the car.
18:38We'll get a cab.
18:38Yeah, we'll get a cab.
18:39So we're in the holy grail of beer making.
18:42Yeah, that's right.
18:43Is this where all the magic happens?
18:44How is the cooking of Betty?
18:46It's tight.
18:47You like to analyse me eating.
18:49Yeah, yeah, yeah.
18:50I'll be quite scared when I go home.
18:52Hello, hello.
18:52I've been expecting you.
18:54Every signature is someone who's eaten here.
18:57Roberta Muir, Sydney Seafood School.
18:59Hello.
19:01In the present company, we really don't want to trick it up too much.
19:04How lucky are you?
19:05I am.
19:06I hope you're hungry.
19:18Can we make some beers, my man?
19:23Gents, good morning.
19:24Hello.
19:25So we're in the holy grail of beer making.
19:27Yes, and I'd like to introduce you to my friend Mason.
19:31So Mason, you're the one who's making all the beers here?
19:33Well, we've got a team.
19:34Yeah, good.
19:35We're going to go through to here.
19:37Is this where all the magic happens?
19:38That's right.
19:39I think lead the way.
19:41Now we've got the ingredients we're bringing today.
19:44We've got two buzz malts to play with.
19:46We've got a pale ale malt.
19:48So that's pale ale malt and we've got a light crystal malt.
19:51What's the difference between the two?
19:53The pale ale malt will be like the majority of what we'll use.
19:55You get kind of a light, bready, crackery kind of character from it.
19:59And then you use little bits and pieces of other specialty malts.
20:03So like crystal, add a little bit of caramel.
20:05It's like popcorn.
20:06Yeah.
20:07What we're doing here is trying to find which flavour beer we're going to be playing with.
20:11Is that correct?
20:12With the hocks, we've got all the different flavour profiles.
20:15And we can put them in different parts of the room.
20:18So you can get all the flavour fiction.
20:20Like the herb and spices?
20:21Yeah, exactly.
20:23That's right.
20:24Yeah.
20:24That's why it's like cooking.
20:26It's all grown in New Zealand.
20:27New Zealand's got a certain terroir about it.
20:30That's a French word.
20:31Yeah.
20:31We adopted it.
20:33New Zealand's known for kind of tropical, fruity hock character.
20:37And then there's a lot of different varieties that kind of showcase different aspects of that.
20:41Have a smell.
20:43They're all quite the fun.
20:46Oh.
20:46I can smell the beer already.
20:49Yeah.
20:50It's like when you crack it.
20:54Ooh.
20:55That's fruity.
20:57Oh yeah.
20:58Grassy.
20:58Yeah.
20:59There's more perfume in this one, I think.
21:01And that one's a bit florally.
21:04Ooh.
21:05Which one do you know?
21:06This one?
21:08Yeah.
21:09It's sort of a bigger one, isn't it?
21:10Hmm.
21:11Yeah, I think it's got more perfume or floral smell to it.
21:15What do you think?
21:17Quite piney, that smell.
21:19Yeah, piney, yes.
21:20Pine, yes.
21:21What's the name of this one?
21:22So that's New Zealand Chinook.
21:24Do you just pick one or can you pick two?
21:27You can pick as many as you want.
21:29It's kind of like, yeah, using herbs.
21:30You use combinations off to kind of...
21:33Well, like smell that one.
21:34The first one.
21:35It's like...
21:35Yeah.
21:36That, with a bit of that, no?
21:38And then that gives a...
21:41Let's try this.
21:42Do you eat it?
21:43Oh, you'll come to a bitter end.
21:50Yep.
21:53Yeah, that was a good idea.
21:54Yeah, sorry.
21:55Wow.
21:56Yep.
21:56They're potent.
21:57And very spicy on the throat as well, huh?
22:00Yeah, so that's where all the bitterness comes from in beer as well.
22:03So we do that, that, and then out of this.
22:06Well, that is the base of here.
22:07Yeah, so that'll be the base.
22:08And then you can add a little bit of that.
22:09That'll be adding some caramel notes, yeah.
22:12Sounds good.
22:12Yeah.
22:14That's the easiest recipe we've ever agreed on.
22:17So what's the first step now?
22:20What we would do is crush that.
22:22Crush that.
22:23Match it with the hot water.
22:25And activate the enzyme to break down the starch into sweet malt sugar.
22:30Okay.
22:33Have a weird taste of that.
22:34Look at the colour.
22:36Very sweet, huh?
22:38Yeah.
22:38So that's your sweet base.
22:41Oh, right, okay.
22:42And so that's the sugar that turns into alcohol afterwards?
22:46Correct.
22:47All right.
22:48Next stage.
22:48Top realm.
22:51I love cooking duck with an orange and style in it.
22:55And I cook it on the barbecue, and I match it with the 1812 parallel.
23:00Whoa!
23:01That's really delicious.
23:03Duck and parallel.
23:04Duck and parallel.
23:06Now, I want you to taste it, and you couldn't imagine the duck.
23:11It's got more spice.
23:13Yep.
23:13Pineapple, isn't it?
23:14Nothing's got a little bit of orange marmonade.
23:17Oh.
23:18And it will cut through the richness of the duck.
23:21Excellent.
23:22So far, 10 out of 10.
23:25You haven't had a taste of my mother yet?
23:27No.
23:29We haven't tried your mother yet.
23:30Oh, we haven't had a taste of your mother yet, no.
23:32The kind of beer that you can enjoy on a Sunday morning instead of going to church.
23:37On a Sunday morning, it's very good to church.
23:40And I'll introduce you to my mother, Ingrid.
23:43Oh.
23:44She's a blonde.
23:46Cheers to your mum.
23:47Yeah, cheers.
23:48Cheers.
23:49Thanks, Richard.
23:51Cheers.
23:52I'm a little bit hungry.
23:53I recommend a couple of pies.
23:55Oh, a pie.
23:55Get a load of this.
23:57Ooh.
23:58Green chicken pie, pork pie.
24:00This is not exactly fine down there.
24:03Oof.
24:03Yeah.
24:04Yeah, here's to pie.
24:06Cheers.
24:07Cheers.
24:08With both of the pickled pork.
24:09Mmm.
24:11Oh, yeah.
24:13Oh, very good.
24:14Oh, that's so good, that pork belly in there.
24:17Is that your second one already?
24:19Fascinating.
24:21I'm going to try chicken.
24:23Look at that.
24:24I want to try that too, I'm sure.
24:28So that, what's that?
24:29That's Korean chicken.
24:30Korean chicken.
24:31Spicy, delicious.
24:35It's a mitzi eater.
24:36Look at Mason.
24:37Mason's looking at your plate going, what the heck is going on here?
24:41My kids ate a bit tartier than me.
24:43That's happiness.
24:44That's enjoyment.
24:46It might be an occupation that hasn't eaten pie.
24:49Don't get out.
24:49Oh.
24:54Home sweet home.
24:56Oh, yeah.
24:58A little lap after a few beers is probably wise.
25:01Yeah.
25:01Before we hit the road again.
25:02All right, good night.
25:04Mmm.
25:06Mmm.
25:21You pickish?
25:22You'll snack around here before we hit the road.
25:24I think I've got some eggs in the fridge.
25:26Do you want an omelet or something simple?
25:27Simple.
25:28Light.
25:34All right.
25:35Do you want mushrooms?
25:37Ham, cheese.
25:38All of the above.
25:44So, obviously the French are renowned for their omelets.
25:47What's the key to a good omelet?
25:49Because it's usually the test you do as a young chef, allowing if you can cook or not to do
25:53a very simple omelet.
25:54The key is to start with a French chef.
25:58It's slow and slow.
25:59You don't want any color on the omelet.
26:01You don't want marks.
26:02You want it to be nice and oozy in the middle.
26:04I don't like when it's overcooked.
26:07This is like your dream, huh?
26:09Bed and breakfast.
26:10You know my big dream of bed and breakfast on Waiheke?
26:14This is downgraded.
26:15Maybe this is all I can afford.
26:17This is your Timu bed and breakfast.
26:21All right.
26:23Omelet on the way, my friend.
26:25Always a good amount of butter.
26:26We don't want the pan too hot.
26:36Oh, yeah.
26:39Bit of chef ham.
26:43I like mine quite cheesy.
26:44Do you?
26:45Cheesy, hummy, mushy.
26:48Cooked by someone else, so preferably.
26:52How is it cooking in beddy?
26:54It's tight.
26:55We couldn't be cooking a three-course meal in here, but it's okay.
26:59Look at that.
27:00You know.
27:02You do what you have.
27:06There you go.
27:09You ready?
27:11Oh, I have to move.
27:13Oh, thank you.
27:15It's not a perfect omelet, but it's a good omelet.
27:18It's breakfast in bed.
27:20Eh?
27:20I don't think you can beat an omelet.
27:22It's one of those dishes that you can't get bored of.
27:26You've got everything you need.
27:27Mm.
27:28You like your cheese, don't you?
27:30Oh, yeah.
27:33Eh?
27:36You eat your omelet like you eat your pies.
27:38You like to spit everything out.
27:40It's enjoyment.
27:41I like to just see where everything is.
27:43I know, but I rolled it for a reason, so you can get all the fillings inside.
27:47But you like to analyze what you eat.
27:50Yeah.
27:52You like to analyze me eating.
27:54Yeah, yeah, yeah.
27:55It's quite amazing to watch.
27:56I'll be quite scared when I go home.
27:58I'll be watching who's watching me eating.
28:00No, because I won't be here.
28:02I know.
28:05You're doing the washing up.
28:07Do we need these plates?
28:18Well, that was a fun little stop, wasn't it?
28:21It was indeed.
28:22So now we're heading off the coast to Meraki.
28:25Yeah.
28:25And a very famous New Zealand cook, someone I've always admired, is a lady named Floor.
28:31Floor.
28:32And she had a world-renowned seafood restaurant where Rick Stein actually said it was his favorite.
28:36So if the Rickster says it's good, it goes.
28:39She started off a caravan.
28:42Did she?
28:43And then elevated onto her restaurant.
28:46So I think we'll catch up with Floor, which is on the bucket list to do.
28:50And maybe, you know, get to cook with her, which is even better.
28:53Yeah.
28:53Yeah.
28:54So we think of a couple of dishes to do.
28:56Seafood?
28:57Yeah.
28:57Quite.
28:58Hopefully she doesn't judge us too harshly.
29:01Well, I think that'll be pretty awesome to do as well, huh?
29:04Yeah, fantastic.
29:05So, obviously we're going to cook fish.
29:07What are you thinking?
29:09The fish they love eating is the garnet.
29:11Yeah.
29:11A beautiful red-skinned fish.
29:14But you know what I love about garnet?
29:15It's like the side fin.
29:18They look like wings.
29:20They're beautiful fish.
29:21Yeah.
29:22Any fun facts on garnet?
29:25Well, apparently garnets, actually, are pretty talented at kind of walking or crawling on the
29:31bottom of the sea floor and grunting.
29:34It sounds a little bit like me.
29:36Yeah.
29:36Fish that grunts.
29:37I'm going to get some flounder.
29:40Oh, I love flounder.
29:41Over here, flounder's like one of the best you can get.
29:43It's like the turbot of Europe, isn't it?
29:45Yeah.
29:46Well, the flounder has the ability to mimic its surroundings.
29:51Yeah.
29:51Like change colour at the bottom.
29:53And it can also move one eye to the other side of its head.
29:57Like me after a whiskey.
29:58Yeah.
30:05All right, here we are.
30:07Moraki.
30:08Moraki.
30:09Right by the coast, you can smell the seaweed here.
30:11The ocean.
30:12Beautiful little spot, isn't it?
30:14Gorgeous.
30:17Is that the restaurant over there?
30:19That's pretty cool.
30:20Look at that.
30:21Well, great place to have a restaurant.
30:23Yeah.
30:23Like if you're going to have a fish restaurant, you want it somewhere like this.
30:26You can't get any more in the sea, don't you?
30:29Getting the fish right here.
30:31Yeah.
30:32Eating it there.
30:37Hello, hello.
30:38Hello.
30:39I've been expecting you.
30:41Do I get a hug?
30:42Yes.
30:43Hi, Flour.
30:44How are you?
30:44Oh, very good, thank you.
30:46Very nice to meet you, darling.
30:47What a stunning place you've got here.
30:49We've heard so much about you, and we've followed what you do for a long time.
30:54I can't even see any of that stuff.
30:56I don't know how to work fine properly.
30:59We were up your salt the other day.
31:01Oh, good.
31:01And we saw your book.
31:02Oh, yes.
31:03And we saw you flicking through the book and see your side of it, which was really interesting.
31:07And we made beer with Richard and Emerson's, and he's nothing but good to say about you.
31:11Oh, yeah, he's good.
31:12So, it's an honour to be here.
31:14What a stunning restaurant, I'm sure it was.
31:16Yeah.
31:16How long did you have it for?
31:18About 25 years.
31:19Yeah.
31:19Oh, and when did it close?
31:21When the mandate came through that everybody had to be double-waxed.
31:25So, Calwood was the trial that broke the cables back.
31:28Yeah.
31:28Couldn't believe it.
31:29Yeah.
31:30So, you were fresh from the boat to here?
31:32Yeah.
31:33It wasn't this little village that has fishing boats coming and going, and you walk over and
31:37they give you some fish, they don't.
31:39They don't.
31:40I found out then that if I had my own quota, I could get a fisherman to catch it for
31:45me.
31:46Oh, that's good.
31:47On their boat.
31:48And they made money out of me then, and that sort of started to work.
31:51Wow.
31:52Did that mean that you changed your menu like on a daily basis?
31:55Yes.
31:56The chowder was always there.
31:58Yeah.
31:58We could change it.
31:59And I did a kelp bag.
32:01That worked really well.
32:03Sometimes they're good, sometimes they're perfect.
32:06You know what I love?
32:07There's so much writing all over the walls everywhere.
32:10That's so much history behind.
32:12All the people have sat down and had your meals.
32:15That's quite an amazing story, isn't it?
32:17I hated it at the start because I'd stripped all the wood.
32:22Like it was just a bare place.
32:24Every signature is someone who's eaten here.
32:26Yeah.
32:27It's how it is locked in time, isn't it?
32:29Yeah.
32:29Someone who enjoyed a meal, wrote on the wall.
32:31That's it.
32:31Roberta Muir, Sydney Seafood School.
32:33I know her.
32:36Roberta.
32:37She's married to Franshua.
32:38Yep.
32:39Yeah, I know Roberta well.
32:40Oh, look.
32:41Franshua.
32:42Yeah, I know him very well.
32:43He's got a motorbike and then she ran the Sydney Seafood School.
32:46That's right.
32:47That sort of thing happens all the time.
32:50Take it for everyone.
32:51There we are.
32:52Look, I'll send it to the actual people we know.
32:56No, it's good.
32:57What an amazing stove as well.
32:59Yeah.
32:59Wood fired.
33:00Yeah.
33:00Is this an original stove or did you bring it here?
33:03Oh, no.
33:03I brought it here.
33:05It took me a long time to pay it off.
33:08Nothing's changed.
33:09No, exactly.
33:10Now that we're here, we'd love to be able to cook on your original stove if possible.
33:16Yep.
33:16You can taste and probably take it easy on us.
33:18Yeah, yeah.
33:19Don't judge us too much.
33:20No, no.
33:21No, no.
33:22You've always got another auxiliary kitchen cooking it for you, haven't you?
33:26Mate, we're the real deal.
33:27Plus we can't afford anyone else.
33:29Exactly.
33:31Yeah, so we'd love to cook you a couple of dishes.
33:33Thank you very much.
33:34You've got garnered and you've got...
33:36Flander.
33:52Flander.
33:52Next to the sea cooking fish.
33:54I'll put on the oven now for about 10 minutes, I reckon.
33:58Wow.
33:59Voila.
33:59As we say now in New Zealand, bon appetit.
34:16All right, what are you up to?
34:17So I'm doing a little bouillabaisse style fish stew, which is originate from the south
34:22of France.
34:23Just having a base of the soup.
34:25So I've got funnel, shallots, celery, garlic, onion, and then I'm going to follow in with
34:32tomatoes, a bit of white wine, and then we've got garnered today, which is a beautiful fish.
34:38What a stunning kitchen, Art.
34:40You can't help but be inspired.
34:42Sitting by a window next to the sea cooking fish.
34:45That's right.
34:46This is quite nice.
34:49So I've got my flounder.
34:50There's all this beautiful fennel outside, fennel tops.
34:54Is that from outside?
34:55Yeah, bronze fennel.
34:56Just picked.
34:57That is amazing.
34:58So you might as well use what's on the doorstep.
35:00There's a little bit of dill there as well.
35:02Richard gave me some seaweed powder and some kelp that he had knocking around his house,
35:07some fried.
35:08So I'm going to do a little flavoured butter and then roast my fish.
35:12Simple.
35:13Simple.
35:16That's the thing with seafood, the less you do with it, the better it tastes.
35:21And I think in the present company we have, we really don't want to trick it up too much.
35:26I'm feeling it under the pressure.
35:28Yeah.
35:28Because anything you can do, I'm pretty sure she's seen before.
35:33Or done.
35:38So I've got these smoked mussels, so I thought I'd incorporate them in the dish.
35:43Mmm.
35:44Not too smoky and a great texture.
35:46Yeah.
35:49Nice.
35:49Drop them in last minute.
35:51Look at those beautiful garnet, my friend.
35:53Beautiful.
35:53It's just got such a beautiful texture and sweetness to it.
35:58And making a soup with it, it's just...
36:01It's great for a fish soup.
36:02Yeah.
36:03You know, the bouillabaisse was created by the fishermen coming back from the sea with a catch.
36:09But whatever they couldn't sell, they would take it home and make this stew.
36:13And usually they would actually cook the whole fish into the soup.
36:16Yeah, yeah, yeah.
36:16But because of the size of my pot, I'm going to just keep it on the bone.
36:20But I'm going to do some big pieces and push it.
36:21Best on the bone anyway.
36:22Isn't it?
36:25I'm just going to use the head so I get a bit more flavour.
36:28And stock.
36:29Look at that.
36:30That's the seaweed that Richard gave me.
36:32So you're going to put this in the butter as well?
36:33Yeah.
36:34Nice.
36:40Hi.
36:40What have we got here?
36:41Well, the torreo.
36:43Oh, the purple potatoes.
36:44Potatoes, yes.
36:45And they just grow wild around.
36:47I think potatoes would go with both fish, wouldn't it?
36:49I think so.
36:50I can go and give them a scrub for you.
36:52Thank you very much indeed.
36:53Good.
36:56Salve is literally cranking now.
36:59So make a little brown butter.
37:01So this is going to be my sauce to go over the fish when it's cooked.
37:05So you want the butter just to separate so it caramelises.
37:08Very old school sauce.
37:09Which has got the garlic, the onions, the seaweed, a little bit of chilli.
37:14Then I'm going to add the mussels last minute.
37:16I'll put that to the side.
37:17I'll cook my fish and pour that over it.
37:21I've got the heads of the garnet in there to bring more fishy flavour.
37:24So I'll take them out.
37:26And then I've got all my pieces of garnet that I've cut.
37:30And it can slowly cook.
37:33Garnet.
37:35Look at those clams.
37:37Wow.
37:38Huge.
37:38Yeah, yeah, I know.
37:40A couple of prawns.
37:44And the mussels.
37:45And all the juices of all the different fish.
37:49It's going to get into that stew.
37:52And become absolutely delicious.
37:57All right.
37:58I'll put a little bit of my seaweed butter on the bottom of the pan.
38:01The fish will sit on it.
38:03A little bit of Richard's seaweed.
38:06It will impart a little bit of saltiness.
38:09A little bit of the fresh fennel we picked from outside.
38:15My seasoned flounder.
38:22A little bit of butter on top, which will melt onto the fish.
38:28A little bit of Emerson's cider.
38:30A little bit of sweetness.
38:31So all this juice will leach into the bottom of the pan.
38:35And I'll put that in the oven now for about ten minutes, I reckon.
38:40Ten minutes.
38:43Sorry, Flo.
38:43Oh, good.
38:45But that's who needs some salt.
38:47There you go.
38:48We're not in a hurry.
38:49We'll just wait for the potatoes.
38:51I think we'll be right on time altogether.
38:54Wow.
38:54Thanks, love.
39:05Wow.
39:06So that's our flounder.
39:08Then I caramelize the onions, the garlic, the fennel, the smoked mussels, and the seaweed, and the butter.
39:13A little bit like an egg salt.
39:16And then, fresh from the garden.
39:21How did I say it? Voila.
39:23Wow.
39:25Next.
39:26All right.
39:27Well, I've got a little bit of a fish stew.
39:30Wow.
39:31With the garnet, prawns, clams, the green-leaf mussels, and a beautiful stock.
39:36So, how lucky are you?
39:38I am.
39:39How lucky are we?
39:40I hope you're hungry.
39:42I'm just drinking all of that.
39:44All right, so I'll give you a little bit of the soup.
39:46Yes, please.
39:47Is this the food you like to eat?
39:49Yeah.
39:49Yeah.
39:54Okay.
39:56Ooh.
39:57Well, as we say now in New Zealand, bon appetit.
40:03Jump in.
40:04Oh, yeah, that's good.
40:05Mmm.
40:06Beautiful, isn't it?
40:07Mmm.
40:08Give me a climb.
40:09That fish is good.
40:10Well, I don't know who I'll offend when I say this, but it's probably the loveliest one
40:16I've ever had in my whole life.
40:17Oh, that's very nice to hear from you, Fleur.
40:20Mmm.
40:20Thank you very much indeed.
40:21Amazing.
40:21You know what it takes is a bit of passion and love for cooking and sharing food with
40:26people.
40:26It's what gives us the energy and all of that, you guys.
40:29When we were in restaurants, it's obviously making money is one thing, but putting a smile
40:35on people's face is what we're doing it for already.
40:37Yeah.
40:39It does.
40:39Full of flavor.
40:40You can just keep drinking that.
40:42You know when you get to use the most beautiful ingredients, you end up with the most
40:46beautiful dishes.
40:47Oh, it's so lovely.
40:49Gurnard is an absolutely amazing fish.
40:52I don't know why it's not done more in Australia.
40:55We did a dish because in all those years, everybody just wanted blue cod.
41:00And we did one that had five different fillets of fish on it.
41:05Yep.
41:06No blue cod.
41:07And the gurnard and everything like that.
41:10So that they had to try the cheaper fish so that they then could go away and think,
41:16well, we don't need to pay $88 or something.
41:19We can get it for whatever it might be.
41:21Exactly.
41:22In the fish shop.
41:23And that did a really good thing for to get people off the blue cod.
41:27Because if so many people just didn't have blue cod, it might have to get a wee bit cheaper.
41:32Yeah, fair enough.
41:33I'm ready for that.
41:34Pass your plate please, Floor.
41:36So a little piece of the fillet, a little bit of the seaweed.
41:40There's a little bit of roll there as well.
41:45It's good.
41:45That is amazing.
41:46I love the smoked mussel in there, Colleen.
41:48Wow.
41:48It's a great fish though, isn't it?
41:50It's a beautiful flavor.
41:51There's so many flavors and so many different textures there.
41:53Yeah.
41:54And no arguments in the kitchen shop.
41:56Oh.
41:57We're getting used to it too.
41:59Sometimes we argue a little bit in the kitchen.
42:01Two head chef in one kitchen is not good, you know?
42:03Were you ever bossy?
42:04No.
42:05If you can't do everything yourself, you do the deal with the devil every day.
42:11Yeah, yeah, yeah.
42:12And you just get them all going good.
42:15And the lovely part about it is that you know they're going away to do some really good
42:21stuff everywhere else.
42:22Yeah.
42:23You've imparted your knowledge.
42:24Yeah.
42:25Well, if you're happy, we're happy.
42:29Oh, it's beautiful.
42:30Another great cook.
42:32I'd like to thank you for letting us into your restaurant that is so renowned and cook on
42:36that stove.
42:37I feel honored to be here to be nice with you.
42:40And for someone we heard a lot about, you're actually quite nice.
42:44We're a bit afraid.
42:46Mmm.
42:47So good.
42:48We're really honored to be here and really honored to have been able to cook for you.
42:52Oh, thank you.
42:53It was great watching you.
42:54Now we've got to clean up.
42:55No, not really.
42:57I've got quite a few people who'll lit the pots.
43:01Funniest.
43:01Funniest.
43:02Beautiful.
43:02Here we go.
43:03Here we go, mate.
43:04A lot of history in this time.
43:05And now we're part of it.
43:12That was a very humbling experience, wasn't it?
43:15Beautiful lady.
43:16Beautiful restaurant.
43:17And like just a beautiful surrounding spot.
43:20You hear about these people and sometimes you're afraid to meet them in case they have
43:23an ego or something like that.
43:25Yeah.
43:25And she was nothing but welcoming and happy for us to be there.
43:29We met two icons in two days.
43:31Yep.
43:32New Zealand just keeps giving.
43:34Ah, New Zealand.
43:37Well, next stop, Akaroa, I heard is one of the most beautiful places in New Zealand and
43:43cannot wait to get there.
43:45See you in four hours and 40 minutes, Akaroa.
43:47I think you should put the seat down and fall asleep and relax, my friend.
43:52That's very nice of you.
43:53I'll work you up with a couple today.
44:02Akaroa, what a beautiful place, huh?
44:04It's actually a failed French colony.
44:07Whoa, whoa, whoa.
44:08It is a failed French colony.
44:09Yeah, yeah, yeah.
44:10Did you know that's a failed French colony?
44:12That is not effing true, brother.
44:15Have you ever swam with dolphins before?
44:17Oh, gorgeous.
44:20You're such a child.
44:21Go.
44:24Right, I'm out.
44:25See you later.
44:26It's time to hit Christchurch.
44:29How are you there?
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