- 12 minutes ago
Off the Grid with Colin and Manu (2025) Season 2 Episode 4
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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!
04:33Oh!
04:37I said it guoxin.
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.
08:26Murphy-Bacuse.
08:28Murphy-Bacuse.
08:29Murphy-Bacuse.
08:30Murphy-Bacuse.
08:30Murphy-Bacuse.
08:35Murphy-Bacuse.
08:36Murphy-Bacuse.
08:38Murphy-Bacuse.
08:44Murphy-Bacuse.
08:45Murphy-Bacuse.
08:45Murphy-Bacuse.
08:46Murphy-Bacuse.
08:47Murphy-Bacuse.
08:48Murphy-Bacuse.
08:54Yeah, I think so couldn't get a better backdrop could you
09:06So we've got salmon it's a beautiful piece of fish and they're very fatty full of vitamins and Chris thick
09:11as well
09:12Isn't it? I wouldn't mind the nice square. Oh, do you want the best pop?
09:16Do you take whatever you are we're gonna play nicely? Oh?
09:19I'm like a seagull. You just leave me whatever's left
09:22I'll give you half of that. Yeah, you're half of the other. Yeah, happy with that very
09:31The waves are lapping. That's all I can hear
09:34And a little bit of my whinging as well
09:36Just in my head. Yeah, okay
09:40I'm gonna poach my fish with the skin on cook my tomatoes. I'm gonna make a little broth with some
09:45cider
09:48Oh
09:50Did you shake the tin? It might have got a little rattled
09:56Still perfectly good. Sorry chef
09:59What I do is bring the cider to the boil removing the alcohol. We're going for the flavor
10:05Half a chili goes in
10:08Tomatoes. I've got some red onion going in like a corp bouillon
10:12Great for poaching fish a little bit of garlic salt
10:17And splash of acidity with vinegar
10:23What are you doing? I'm taking my skin off actually look at the amount of fat there is on there
10:29I've got salt and pepper a little bit of sesame seed core like this
10:33And that's gonna be toasted and I just want a little bit of a crust on the outside inspired by
10:38tatsaki the japanese style beef
10:41Beautiful. All right. I'm gonna do a little bit of dressing now a bit of soy sauce in there
10:45Which is gonna give you obviously the saltiness toasted sesame seed oil very nutty
10:50I've got some lime juice and I found some beautiful new zealand mandarins
10:56Oh, look at that. Oh, well
10:58I'm gonna get a leaf out of your book and put some vinegar in there. That's why I wrote the
11:03book to help people. It's like the bible
11:05Just less pages
11:11Chili paste
11:13So the tomatoes are starting to break down. They're gonna flavor the stalks gonna change color
11:18As you can see and then last minute you pop your fish in to poach in that stock
11:22And then you just leave it later. Come back and it's ready
11:26Voila voila
11:28There's a voila voila voila voila voila v oi l a with an accent
11:33That's what I said if this part of new zealand was french you could be learning a little bit more
11:38french
11:38But unfortunately wasn't our friend we felt because you're always like the brit you're always late
11:43That is not a thing true brother. I'm always on time if not in advance
11:49That's one of my key
11:52Strengths in life. I was speaking of the french in general. Ah
11:56So I took your admission. I was but then I just turned it on his head
12:01All right, I just have to fry the fish and I'm done chefie
12:06I'm happy with that
12:10Let's have a little cider
12:16You're such a wally you catch yourself. Yeah good on you. You're such a child
12:22Well, if you didn't drive so fast they wouldn't be shook up would they
12:29All right, I'm ready to go lightly season the salmon into my stock skin side down
12:36You don't want to boil this you just want to simmer it give it a few minutes and then take
12:40it off the heat and 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 cooks on a salmon. They were so well
13:03All right, the fish has changed color, so I'll take that out to rest
13:09Now I'll try them asparagus
13:19So soft
13:25And when the fish is cooked you can just peel that skin off and what I like to do is
13:30scrape a bit of that bloodline off
13:31Bloodline off, yeah
13:44Well firstly the salmon came right from there these waters there. Yeah, it's fresh
13:50I did a little tattaki number Japanese style
13:58That is a really good dish for a salmon. Yeah, I think it's the perfect fish to do something like
14:03this
14:03My dish gently poached in the broth of cider. Oh
14:09That's what you want is that color blushing pink inside just a little bit on there. This is perfectly cooked.
14:14Thank you
14:18The texture of the salmon right now is incredible
14:21It's just holding together, but it's cutting like butter
14:25The least you do the better like that sear poach
14:29100%
14:30Good day at the office today. Yeah
14:35Cheers, my friend
14:36Cheers, buddy
14:43Enjoy the serenity
14:45You know, it would be beautiful to finish this salmon with a whiskey
14:50Ice cream oh
14:51Bit of sweetness delicious
14:54You do the washing up. I go and get the ice cream
14:58There's one problem with that caravans connected to the car
15:04In the meantime, I'm gonna jump in the water for a bit
15:09All right, you go chill out. I'll look after this
15:18Oh
15:19Cheaper than going to Sea World
15:21Look at Shamu
15:29Keep going, release them back to the wild
15:34All right
15:46A little ice cream after dinner
15:51Hello
15:52Hi, how are you?
15:54Very well, very well
15:54Bonjour
15:55Bonjour
15:56Can we please have
15:58a Cavity Marlboro salted caramel
16:00A vanilla bean
16:05We'll try a chocolate fudge while we're here
16:08And a plum 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
16:18Thank you
16:19Thank you
16:19Bye
16:20Thank you
16:24I've got the Marlboro salted caramel
16:26I love that flavor
16:28You know the sweet and saltiness together
16:31Throw it out for a minute
16:34The chocolate one's good
16:35No, try that
16:38That's very good mate
16:39Try it out
16:42That's cool
16:43Hmm
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
16:54So they went into the ice cream business
16:56To use it up
16:57And what it seems to say
16:59It's been a great success for them
17:00What a business
17:03All right
17:04I've got a headache now
17:08You Wally
17:13Fun fact, only four ice creams at once
17:15No
17:17Very small freeze but it's still a brain freeze
17:19Very small brain
17:20To freeze
17:27Wow, look at that
17:28So you guys been on farms much?
17:30I'm gonna shoot a duck ring
17:31Stop
17:31No, you're pushing us to free for all
17:36See you later
17:37It's time to hit
17:38The city of Christchurch
17:40I haven't seen a good smash bird yet
17:43Shall we jump in for some?
17:45Get ready
17:52Goodbye
17:53That gorilla
17:55Seeing as that we are in the south island
17:58And we are
17:59Kitted out in what you might say
18:01Some iconic New Zealand wear
18:03Swan dry
18:03Swan dry
18:04I think we should stop in
18:06At a farm called the pillar
18:07Where they get the wool
18:09To make it swan dry
18:10Let's do that
18:11Do you like my red?
18:12I've got the blue
18:15Fun fact, swan dry
18:17The original bus shirt
18:19Has not changed design since 1927
18:22And I believe this started in 1913
18:25Yep
18:26And do you know what?
18:27It'll last forever
18:29It'll last longer than us
18:30Well at this date, you're up
18:32100%
18:34Oh, look at that
18:36Sheep
18:36Sheep 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
18:49I know the logistics
18:51Do you?
18:52Head
18:53Between your thing
18:55All the feet
18:55A little bit of wool
18:56The 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
19:07Look at that
19:09We are that high up
19:11We are driving through
19:12A cloud
19:16Stunning
19:17Incredible
19:23Don't slip
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
19:28I left to left out further
19:31It's amazing views from here
19:33Far out
19:40All right, here we are
19:47Hello. Hello. Hi. I'm Jenny from Swan Drive. Nice to meet you. Nice to meet you too. Hi. Nice to
19:52meet you. How are you? Hey Colin. Nice to meet you. Do you like the outfit? Yeah. You look pretty
19:56good. Drink it in. Yeah. What an amazing spot you got. On a nice day. Driving down here was a
20:02little scary. Yeah. But it looks amazing. How long have you been here? I'm lucky enough to be sixth generation.
20:07Oh wow. Yeah. My ancestors came from France.
20:11Here we go. The Irish can't do wool. We can. Carry on. Carry on. So they came six years ago
20:18from France. Basically in this spot here? Around this area. Yes. Yep. Akaroa and surrounding areas. Akaroa. Did you know
20:25that's a failed French colony? Just pull it out there. Carry on. Sorry. So you guys been on farms enough?
20:30Yeah. A little bit. We've done a few duck green. Yeah. We've done a few farms. Basically we're ready to
20:35get dirty. Good. If you need us. Good. Tell us about the connection between the sheep, the wool, Swan Drive.
20:40How does it work? We share our sheep twice a year. Yep. Yep. And we're ZQ accredited. Which is the
20:47most ethical standard in the world. Yeah. Okay. And Marina New Zealand supply Swan Drive with our wool. Yeah. And
20:53how many sheep have we got? We share about 3,000. Ooh. Wow. It's not a big farm but it's
20:58big enough to support a family. Yeah. And then we get this done with the wool. Yeah. Yeah. Actually it's
21:04nice and warm. Very good for winter that's for sure. Yeah.
21:06Yeah. All right. Yeah. What are we going to do? We can sort some sheep up and separate the lambs
21:10from the ewes. That dangerous? It can be. Depends on the sheep. Yeah. Well we've had issues with horses. You're
21:15not all about that. You mean about we? Or me? Okay. Got everything scarce. But first we've got to get
21:20the sheep in to draft them up. So we use dogs to do that. Yeah. And to control the dogs
21:24we use whistles. So we have a small gif for you guys if you want to try and learn. Oh.
21:27A wee gif from ZQ and Swan Drive for you. Oh thank you so much.
21:31To help you learn how to control the dogs. Oh my god. It's a whistle greenstone. Oh wow. Thank you
21:37so much. You're welcome. Is that what you do? Yep. Just hold it loosely in your lips. Put your tongue
21:44under it. Don't blow hard. Just hum into it. Here we go. Get in there. You're getting it. Hey look.
21:57They're moving. Come on in lads. Shall we go and have a crack? Not sure is she?
22:01Sheep's going to be coming in. I did that. I did that. Well done. Hey. That was pretty easy. Do
22:19you guys want to have a go at separating the ewes from the lambs? Oh wow. So up the front
22:23of the race there there's two gates. Yeah. So ewes, lambs. And every mistake you make you owe me one
22:28beer.
22:34You ready? Alright let's go. Big. Small. Small. Big. Big. You're small all the way now. Small, small, small, small.
22:42Too easy.
22:43Whoa. Whoa. Whoa. Whoa. One beer. Oh no. Colin you're up. Let's go. Let's go. Let's go. Let's go.
22:54Now you're pushing me too fast. Stop. Stop Eric. Whoa. Whoa. Come back. Come back. You go. It's a free
23:02for all.
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 split them apart.
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?
23:29Yep, definitely.
23:31So, guys, next job, we've got 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 hunter way.
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 hunter way, you want it to bark.
24:15Bye, Jarek, bye.
24:16Bye, bye.
24:17All right, mate, calm down.
24:21What he said.
24:23You guys got it mastered, Jarek?
24:25No.
24:26All right, guys, so can you then bend up the hill?
24:30Wow.
24:31Keep him going.
24:37I'm just speaking Irish still, though.
24:39Jarek, can you get up there that fast?
24:42Wow, look at that.
24:44Are you going to make me to stop myself?
24:47There we go.
24:47We might want him to go left now.
24:49Yeah, good for him.
24:57He's got, like, ten 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 him the boss.
25:08Oh, my God.
25:09Oh, he's a good guy.
25:10Yeah.
25:11Big dog's in town.
25:12Yeah.
25:13Yeah.
25:15Look at his 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 you can do it.
25:32Mate, it 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 Wall Street now
25:44and shear the sheep
25:45and see the beautiful product
25:46that we get from the sheep.
25:47Yeah.
25:48Good boy.
25:58Welcome to the Wall Street, guys.
26:00Have you seen the sheep shorn before live?
26:01On TV, but never live.
26:05Yeah.
26:05What are you laughing?
26:06No, I'm not laughing.
26:07Yeah, I'd say I'd text a show.
26:08We shear our sheep twice a year.
26:10We get contractors in.
26:11There's normally two or three shearers.
26:12A couple of wool hands sorting out the wool.
26:14And then the good stuff, we bale up into the presses.
26:16We get about a set of 80 fleeces in here.
26:19Ho, ho, ho.
26:21Yeah, we'll watch Hannah shear the sheep.
26:23Who's better, you or Hannah?
26:25Depends.
26:26Ah!
26:27I think Hannah is because that's why you're standing here, mate.
26:30Yeah.
26:33Whoa.
26:35Whoa.
26:42Wow.
26:43Hannah will hold it for you.
26:44You guys can have a go if you want.
26:46Oh, yeah.
26:46Yeah.
26:49So how does this work?
26:51You're going to go down the skin.
26:54Ooh.
26:55Can you do that?
26:56Go.
26:57I thought I was going to do that bit.
26:58Go.
27:07Go.
27:08Sorry, mate.
27:09Are you good?
27:13A little bit on there.
27:15I feel 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.
27:23Yeah, man.
27:23Just hold that leg down.
27:24You want me to start walking?
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.
27:50Yeah.
27:50Swan Dry specifies what quality of wool we want to be grown.
27:55Yeah.
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.
28:05It's got a good crimp and it's nice and white.
28:07Yeah.
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 and the wool is ethically
28:15produced because they produce fibres like this.
28:18Yeah.
28:18If you had an unhealthy or unhappy sheep, the fibre would break.
28:22Oh, okay.
28:22Like losing your hair kind of thing.
28:24Well, exactly like that.
28:25Yeah.
28:25If the sheep is stressed or unhappy, then you can see it in the wool.
28:29And Swan Dry could buy wool from anywhere, a lot cheaper, but we choose to buy our wool
28:34through ZQ program because we know that it's the most ethically produced wool and it's
28:39the best wool.
28:40So 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 Swan Dry has been using NZ wool for over 110 years and some of the garments are still
28:53around from the 40s and the 30s.
28:55It's really like cooking, you 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 to put 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?
29:29Isn't that Pickle?
29:30Yeah, it'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.
29:37They were hungry a minute ago and now they don't want it.
29:40I think they know you guys are chefs.
29:41Probably, they probably smell fear from the two guys who are going to cook them later on
29:46in their lives.
29:47Don't mention mint sauce.
29:49Oh, sorry, mate.
29:50Look at that.
29:52Go on, Swan.
29:54Get off me.
29:54All right?
29:55Yeah, come here, Charlie.
29:56Charlie, come here, come here.
29:57Here.
29:58I think it's a good one.
29:59You all right there, mate?
30:01Mate, 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 got a baby, but these are going to work.
30:20The works.
30:21Nothing's kept when they get kept.
30:22Oh.
30:23Do you ever keep one of his pets?
30:25Yeah.
30:25Yeah?
30:25So she'll, um...
30:27The girl will, she'll want babies.
30:29Yeah.
30:29She'll stay.
30:30We've got about six or seven pets.
30:32How do you recognise them?
30:33They all look the same to me.
30:34Because Haku's bigger, and Bo's got a little bit of black on his nose.
30:37When you start looking at them, they've got little different quirks.
30:40You can notice the girls and the boys a little bit, you know?
30:44Because they have their pictures.
30:47See you again soon.
30:49On the pipe.
30:50Yeah.
30:51Come on, girl.
30:52Bye.
30:55Well, guys, thank you for showing us where it literally comes from, how it's done, the amount of work.
31:01I don't think we're really cut out for the shearing thing, but this is one of the funnest days we've
31:06had.
31:06Oh, good.
31:07But how are we going to get out?
31:10It's a problem.
31:11She's a bit tight.
31:11All right.
31:12Just trust me for once.
31:13Thank 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.
31:24Fade goes the wall.
31:26Six generations of wall have just taken him.
31:29Do not worry about it, though.
31:40That 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 now.
32:11Straight.
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, but it gets caramelized and
32:37a little bit crispy.
32:39Burger sauce, mayonnaise, ketchup, and the liquid from the gherkins, mustard, two 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.
33:14Hey, kids.
33:16Welcome to Papa Spasci.
33:22Lead the way.
33:31Hey, who's this?
33:33Basket.
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,
33:52Welcome to my house, our house, your house, my house.
33:55It's all our house.
33:56So I appreciate you guys coming through.
33:58I have a little smash burger business called Papa Smashies, which I love, man.
34:02Papa Smashies.
34:03Now we actually have a permanent shot, but it started right here, literally where this grill
34:07is 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.
34:14Double.
34:14They've got to be double, man.
34:15You're taking a medium to large size steakhouse burger, you're splitting it in half to double
34:20the browning.
34:21The other side of the tradition.
34:22Stop talking about it.
34:22Good, man.
34:23Let's go.
34:25When did you start this business?
34:27We started doing driveway pop-ups about two years ago.
34:29Wow.
34:29So the first one was about 30 burgers, and then September last year we did, I think, 140
34:34or 150.
34:35Wow.
34:35Yeah.
34:36Yeah, so we're rotating that nicely, just making sure we've got a good seared edge there.
34:40I love the crispiness of the smash burger.
34:42Yeah, yeah, that's right.
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.
34:53It gives you enough time to move around.
34:55Control it.
34:55We're 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, ready on the cheese.
35:08Wow.
35:08Look at that.
35:10That is crispy as.
35:11It's nice and even, and 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 mint.
35:22We'll have a test, huh?
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.
35:32Food and fuck.
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 hottest.
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.
36:00Oh, yeah.
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.
36:13Woo-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.
36:29I've been dreaming of this all afternoon, and it doesn't disappoint.
36:33We basically explained this exact burger in the car.
36:37And the expectation got delivered.
36:41Do 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 he's done is left the middle
36:51quite thick.
36:52So the smash is on the outside, so you've got a crispiness.
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?
37:04I don't think I could do six, though.
37:07I'd definitely do another one.
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.
37:28Friends for people just down the road.
37:29That 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 well-being.
37:39And so he's now the boss of that organization.
37:42One of the arms to that for him, I'm just getting in the ocean once a week with a group
37:46of people
37:46from around the community, getting that cold rush of blood to the head that calms you down,
37:50enables you to really set yourself up well for a day,
37:52and sort of consider where you're at before heading into a weekend.
37:54I do a pretty similar W&L in Sydney.
37:586am into the ocean.
37:596am in Sydney, eh?
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.
38:05Oi, hey, Christian.
38:05This guy right here.
38:07This is the cold water dip specialist.
38:08Hello, my friend Colin.
38:10Nice to meet you.
38:10Hey, Christian.
38:10Hey, nice 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.
38:20We 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.
38:29Yeah, yeah.
38:29I rock up in speedos that 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 baby out and do a little sausage sizzle.
38:37Oh, my gosh.
38:37He come out of there to warm you up again.
38:39Are you serious?
38:40Yeah, yeah, yeah.
38:40Let's go.
38:41Oh, mate.
38:41It's a date, isn't it?
38:43It's a date, man.
38:46Boys, thank you so much for coming, eh?
38:49Thank you very much, mate.
38:49Woo-hoo-hoo-hoo.
38:51Amazing values.
38:52Tēnā kōroa.
38:53We'll be able to see you boys there, eh?
38:55See, mate.
38:55See, mate.
38:56Tēnā kōroa.
38:56Tēnā kōroa.
38:57Tēnā kōroa.
38:57Tēnā kōroa.
38:58Hey, everyone.
38:59Mihi atu, mihi atu ki a rātou.
39:01Ka kite.
39:02Ka kite.
39:03Ha, ha, ha.
39:05Tēnā mai ngā iwi.
39:07Au e.
39:09Tātou, tātou e.
39:12Tēnā mai ngā iwi.
39:14Au e.
39:20Tēnā mā iwi.
39:26Tēnā kōroa.
39:28Tēnā kōroa.
39:29Tēnā kōroa.
39:29Tēnā kōroa.
39:29Oh, mate.
39:29What do you reckon about this ocean?
39:32You don't mind a little bit of this?
39:34Yeah.
39:35seeing the big man's uncooking.
39:36Oh mate, this is a treat.
39:39This is gonna be so good.
39:40Yeah, this is my charity.
39:42The group we have in Sydney,
39:43where no one's watching.
39:45I love that.
39:46We meet every week.
39:47We do a training on the beach.
39:49Yeah.
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.
40:03Yeah.
40:03And people want to be there for each other,
40:05but no one always knows how.
40:07Having something really like a routine
40:09means no matter what, we're gonna be down here.
40:11We'll catch up with you.
40:12Yeah.
40:12Gives them another support network.
40:13Because they know I miss it.
40:14I'm 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.
40:26We got the camera right up here, can't we?
40:30Hi, guys.
40:32There we are.
40:33It's so 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.
40:42What's going on, 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.
40:54That's me, mate.
41:00We're about to go for a swim.
41:02Thanks for coming down to Chilli Vibes.
41:03Before we all get in the water, if you will just gather in, especially all the lads.
41:07I like that.
41:10You love it when you come down.
41:12You jump in the sea.
41:13Who's ready to go for it?
41:14Let's go!
41:16Woo!
41:16Let's work out those poppers smashy from last night.
41:43We couldn't have picked a better morning.
41:45It's stunning.
41:45I'm still working off the burgers.
41:49Just a great turnout.
41:50Kids are out, the mums.
41:52It's not just a man's thing, is it?
41:53Yeah, nah, nah, yeah.
41:55It's just a whole whanau thing.
41:56We invite anyone that's keen to come down and get a Munster.
41:59And you know the biggest drama today?
42:01What's that?
42:02He's going to need a lot of sausages.
42:06He's going to be grumpy.
42:15Sausage season!
42:18Thanks for having us, and enjoy!
42:20We appreciate it!
42:23There you go, buddy.
42:25Sausage?
42:26There you go, mate.
42:29This is unreal.
42:30Thanks, guys.
42:30You need a drizzle.
42:31A sausage is a bit, nothing beats it.
42:33Cheers, boys.
42:34Cheers!
42:35Sausage?
42:36Do you like some onions?
42:38Why not?
42:40Hang on, my sausages don't taste like this.
42:42I know, right?
42:43What did he do to them?
42:44That's a lot better than the one time I think, eh?
42:52Looks like Manu smashed it out of the park, eh?
42:54You have to go for a swim after this, Manu.
42:56I definitely will.
42:58100%.
42:58Sausage?
42:59Such a good way to start your day.
43:01Oh, yeah.
43:02Do you have some sauce?
43:07You couldn't have asked for a better setup,
43:09but did the sun just come on up over the waves?
43:12You got nailed.
43:13I thought I was going to be cooking about 20,
43:15and 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, and now it's the North Island story.
43:34Yeah.
43:34And it's not a competition.
43:36Oh, it's always a competition.
43:37It's awesome.
43:38You know what?
43:39Can 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.
43:47A little exchange.
43:48All right.
43:49Enjoy.
44:01Ah, you did it.
44:07Damn the butcher.
44:08Damn the butcher.
44:09Hey.
44:10See that?
44:11Oh, it's smoking.
44:12It's on fire.
44:13I haven't seen them run that fast in years.
44:15How far have we come?
44:17I'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.
44:30Hold on tight.
44:31He's a good pig, man.
44:32There is no road.
44:34Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
44:37Bye.
44:37Oh, God.
44:37Bye.
44:37Bye-bye.
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