- 3 months 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 for 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 van, 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 should try it, 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, look at that, man.
01:15It's picture postcard, isn't it?
01:17Look, white peaks, the sun is out, it's hot.
01:21Stunning day, though.
01:22What are we up to now?
01:24We're heading to middle match to meet Richard Emerson.
01:27It would 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 easy and pale ale, yeah.
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 tea ice cream.
02:13Ooh, ice cream.
02:14I want to smell some boysenberry, our passion fruit, and kamahi honey.
02:18Uh, berry, please.
02:18I've had those before, they're delicious.
02:21They're good, huh?
02:21Mmm.
02:24Oh, yeah.
02:25Mmm.
02:28Oh, yeah.
02:29Mmm.
02:30Oh.
02:33Oh, try it out.
02:37Oh, you're such a pig.
02:39It's like the pie, you've got to break everything.
02:42You said try it, it broke in my mouth.
02:44Don't lick it.
02:46Mmm.
02:47Mmm.
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.
03:05The 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.
03:26W
03:26Central catalog.
03:27Is that where we are?
03:28Yeah.
03:29It is the hardest part from the sea in New Zealand, hence the word central.
03:35Oh, very nice.
03:37Great for wine production.
03:39Oh, yeah.
03:40Especially Pinot Noir.
03:42Mmm.
03:45Compared to where we've been so far,
03:48quite 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,
04:11but you just never brought it out of me.
04:13Ah.
04:15Topography.
04:16Just don't ask me to spell it.
04:22We've only made it to Middlemarch, my friend.
04:25Here we go.
04:25So I think Richard lives around the corner from here.
04:29Wow.
04:29Full 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.
04:43Let's go and make the man.
04:47Beautiful little spot.
04:48Isn't it just...
04:50Hello there.
04:51Good night, guys.
04:52Hi, how are you going?
04:54Manu.
04:54What do you think?
04:55Are you here for the beer?
04:56We're here to thank you for the beer.
04:58How are you?
04:59It 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,
05:11we're going to cook for you today.
05:12Careful, careful.
05:13All right.
05:14Let's do it.
05:14First?
05:15There's a barbecue over there.
05:16There's a barbecue over there.
05:17What do I name it out?
05:17Let's go.
05:23Who's doing what?
05:24I'm going to do a little venison number
05:26and a little sausage roll number.
05:28I'm going to do beef satay
05:30and then little neck clams with chorizo.
05:33Beautiful.
05:34Yeah?
05:35All right, have a look at this.
05:36I got some sausages
05:37that are half pork, half beef,
05:40liver, beef cheek, bone marrow,
05:44pork neck,
05:45and anything else you want to throw on me?
05:46We don't need to do anything with it then.
05:48It's a nose-to-tail sausage
05:50and 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, awfully good.
05:59And look at this piece of beef, mate.
06:01Two weeks' hair dried.
06:03All right.
06:04I'm going to leave this alone for a minute.
06:06I'm going to start the satay sauce.
06:09Okay.
06:12So how are you making your satay sauce?
06:15It's a cheat way.
06:16I'm using peanut butter,
06:17which is not a real recipe,
06:19but hey.
06:20Off the grid.
06:21Off the grid, my friend.
06:22I've got some Thai red curry as well,
06:24and some cheese.
06:28So basically this has already got a good flavor.
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
06:39with 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?
06:48Let's go for four different barbecues.
06:50An oven.
06:51Two best mates cooking together,
06:53side 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.
07:04Oh, 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 you go.
07:13A drop of water.
07:21Oh, 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
07:32in small little pieces,
07:34and I'm going to use some curry powder
07:37just to marinate it as well,
07:38just to emphasize the flavor.
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,
07:57and then you're going to put another piece on top.
08:00Pretty good, huh?
08:00A sausage pie, not a sausage roll.
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,
08:15more of a flatness situation going on.
08:17A little bit of egg wash gives it a nice little shine,
08:19and also helps get our elements stick.
08:22All right, so 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 got?
08:34Good scattering of the fennel seed.
08:37Maybe it caught in your teeth,
08:38but 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.
08:46But pizza oven might be a bit fast,
08:48so you're going to have to keep your eye on it.
08:50Any one way to find out?
08:51All right, into 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.
09:03Green.
09:03No, not really Irish.
09:04A chunky, like a little...
09:05Like a salsa verde.
09:06Some mint, a little bit of garlic, capers.
09:12Come in.
09:14So in my beef, I've added some curry powder,
09:18salt, pepper, a bit of oil,
09:20just for a bit of seasoning,
09:21and then we're going to do some little satay kebabs.
09:25So long will they take to cook?
09:26Not too long, actually, you know.
09:28That's why I put them in small pieces
09:29to try to cook them as quick as we can.
09:31So I'd like a good shot on the outside
09:33and medium rare style inside.
09:36Olive oil.
09:39Vinegar, maybe.
09:41Of course.
09:42Olive oil.
09:46Mostert.
09:48A little sweetness with the honey.
09:52Oh, f**k.
09:55It's a sweet dressing.
09:57Because I've got honey and everything,
10:00I'm going to douse it in honey as well,
10:01so I get a bit of char,
10:02a bit of sweetness on the venison,
10:03and then the acidity.
10:04I think you should add a little 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 backstrap of fellow deer.
10:32I'm going to marinate the venison,
10:34maybe a bit of garlic,
10:35a little bit of spice,
10:36salt, pepper.
10:37I'm going to skewer it and then grill it.
10:41You don't want it too small
10:42because 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're a little neck clam from Otago Harbor.
10:56Little neck.
10:57Yeah.
10:59Well, I've got some chorizo here,
11:01and I'm going to saute it with garlic and chili,
11:04and then add the clams into there.
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.
11:20Then I'll dress it with some flowers.
11:23All right.
11:24Oh, I've got a 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.
11:48All right.
11:50Nearly done.
11:50Pretty much, isn't it?
11:51We just 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,
12:04the more we understand each other.
12:06What?
12:07Yeah, that's right.
12:09I thought that would be the case.
12:11Little lunch, huh?
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 bit 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 the butter in.
12:28Yep.
12:39Oh, look at that.
12:44I'm out, chef.
12:46There you go.
12:47It's a lunch, huh?
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,
13:03but we went on a tangent.
13:04Yeah.
13:05So it's basically your sausage meat
13:06with a little bit of your honey between the pastry.
13:09And then we made a little venison number,
13:11marinated in garlic, lemon,
13:13your honey again,
13:14a bit of rosemary,
13:15and we made sort of a little mint salsa verde jock.
13:18Ooh.
13:19Yeah.
13:20Which dish you want to start with
13:22and which beer you would drink?
13:24Of course, beer.
13:24It's important.
13:25Yes.
13:25So 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.
13:52Yeah.
13:53This is a beer that Richard created back in 1995,
13:56and it was the first New Zealand Pilsner.
13:58Right.
13:58And he kind of copied the European Pilsners,
14:01but with all New Zealand ingredients.
14:03So this one showcases the Nelson Savant hop.
14:06Cheers.
14:06Beautiful.
14:07Thanks, Chance.
14:08Oh, yum.
14:10Yum.
14:10That look good.
14:13Bit of seafood, bit of heat from the chorizo.
14:16Mm.
14:17Mm.
14:17It works very well.
14:18Saltiness and that.
14:19You can just bunch that, doesn't it?
14:21Yum.
14:21It's really good.
14:22It feels so crisp.
14:25What do you want to eat, Ness?
14:26Ah.
14:27This is the sausage.
14:29We might go with this one.
14:30Do you want to cut some?
14:33This is the low-carb, but lots of flavor.
14:36Why low-carbs?
14:37There's a big trend to lifestyle drinks at the moment.
14:40Yeah, yeah.
14:40And having less carbs in a beer is good.
14:44And in this one, we use a hop oil at the end
14:46to give it more hoppiness.
14:47For an offal sausage with a beer,
14:49the 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.
14:57A little bit of mustard in there.
14:59Oh, that's pastry.
15:00Don't want to stop eating that.
15:02Flat sausage roll.
15:03Yeah.
15:04That's a new thing.
15:06Interesting enough.
15:07Yeah.
15:08I'm on to something.
15:09Yeah.
15:10Just remember it.
15:12All 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.
15:19A bit of venison.
15:20A bit of sauce.
15:23What have you got in this stuff?
15:25Mint, mustard, vinegar, capers.
15:29Honey.
15:29Honey, again.
15:31Mmm.
15:31Draws your plate.
15:33Thank you, Colin.
15:35Give you a big one.
15:36Oh, yeah.
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.
15:48You sure know what you're doing.
15:51It is a very new thing to match beer and food.
15:55I don't hear well, but I'm taste about flavor.
15:58Yeah, yeah, yeah.
15:59We're trying to educate people on the merits of many different beer styles.
16:04So you don't just stick with one beer all night.
16:07You can taste the beer according to the mood and how you feel and 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?
16:22It's been marinating with a bit of curry powder, oil, garlic and chili.
16:26And then there's a satay sauce, so peanut base.
16:29Again, there's a little bit of chili in there.
16:31Yeah, good beer.
16:32That's why I think London Porter would be great.
16:37With the beef.
16:38The very first beer I started out with a dark beer.
16:42Why a dark beer?
16:44I don't have much money to set up a brewery.
16:47Letting down the filter of the beer to make it not so clear.
16:50So with a dark beer you can get away with the power of it.
16:54And it's then good anyway.
16:57Do you know what would be better?
16:58The London Porter.
16:59Don't say it.
17:00Dublin Porter.
17:02Wow.
17:04Putting it out there.
17:05Well, I can't make the policies for that because 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 there one day.
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.
17:25The 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.
17:37For sure.
17:38In an unusual way.
17:40And you've got to take care of them.
17:42They've been canned.
17:45And this is Charlie George, a spice beer.
17:48That's my father.
17:49Passed away quite a few years ago.
17:51And last year with my mother.
17:53Oh, that's so cool, man.
17:55And she's a wet 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.
18:03Oh, cool.
18:04They're meant to be drunk.
18:05We'll have to talk to my dad soon later.
18:06Yeah.
18:07Thank you very much.
18:08Cheers, mate.
18:08No worries at all.
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.
18:20I 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 could eat Betty.
18:28Why not?
18:29That sounds like a good name.
18:30Yeah, Betty, yeah.
18:31Yeah.
18:31Let's do it.
18:32Thanks, guys.
18:33No worries.
18:33No worries.
18:33Head to that.
18:34Thanks.
18:35Next stop, the brewery.
18:37I think I leave the car.
18:38We'll get a cab.
18:38Yeah, we'll get a cab.
18:40So 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 it cooking in 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.
18:59Oh, her.
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'll get hungry.
19:18Can I make some beers, no 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 brother, Mason.
19:31So Mason, you're the one who's making all the beers here?
19:33Well, we've got a team.
19:34Yeah, yeah, yeah.
19:35Okay, 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, yeah, pale ale malt, and we've got a light crystal malt.
19:51What's the difference between the two?
19:52The pale ale malt will be like the majority of what we'll use.
19:56You get kind of a light, bready, crackery kind of character from it.
20:00And then you use little bits and pieces of other specialty malts.
20:03So a light 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 flavor beer we're going to be playing with.
20:11Is that correct?
20:12With the hops, then we've got all the different flavor profiles.
20:15And we can put them in different parts of the room, then we can get all the flavor fiction.
20:20Like herb and spices.
20:21Yeah, exactly.
20:22Yeah, okay.
20:23That's right, yeah.
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.
20:30Yeah, that's the French word.
20:31Yeah, we adopted it.
20:33New Zealand's known for kind of tropical, fruity, hot character.
20:37And then there's a lot of different varieties that kind of showcase different aspects of that.
20:42How the smell, they're all quite different.
20:45Oh, I can smell the beer already.
20:49Yeah, it's like when you crack it.
20:54Oh, that's fruity.
20:57Oh, yeah, grassy.
20:58Yeah, there's more perfume in this one, I think.
21:29And that one's a bit florally.
21:30To use combinations of to kind of...
21:32Well, like, smell that one.
22:01The first one.
22:03What do you guys want?
22:04And then out of this.
22:06Well, that is the base of it.
22:07Yeah, so that'll be the base.
22:08And then you can add a little bit of that.
22:09And that'll be adding some caramel notes.
22:11Yeah.
22:12Sounds good.
22:12Yeah.
22:13That'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.
22:40Oh, right, okay.
22:42And that's the sugar that turns into alcohol afterwards.
22:46Correct.
22:47All right, next stage.
22:48Top realm.
22:51I love cooking duck with an orange and star in it.
22:55And I cook it on the barbecue.
22:57And I met you 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.
23:08And you can't imagine the duck.
23:11It's got more spice.
23:12Yep.
23:13Pineapple, isn't it?
23:14Nothing's got enough to the 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.
23:30No, we haven't had a taste of your mother yet, no.
23:33The 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, Pinkvind.
23:43Oh, she's a blonde.
23:46Cheers to your mum.
23:47Yeah, cheers.
23:48Cheers.
23:49Thanks, Richard.
23:51I'm a little bit hungry.
23:53I recommend a couple of pies.
23:55Oh, pie.
23:55Get a load of this.
23:57Woo!
23:58Green chicken pie, pork pie.
24:00This is not exactly fine, darling.
24:02Woof.
24:03Yeah.
24:04Yeah, here's to pie.
24:06Cheers.
24:07Cheers.
24:08We've got the pickled pork.
24:09Mmm.
24:11Oh, yeah.
24:13Oh, very good.
24:14Oh, that's so good, that pork is in there.
24:17Is that your second one already?
24:19Fascinating.
24:21I'm going to try a chicken.
24:23Look at that.
24:24I want to try that too, actually.
24:28So, what's that?
24:29Korean chicken.
24:30Korean chicken.
24:31Spicy, delicious.
24:35It's a meat to eat.
24:36Look at Mason.
24:37Mason's looking at your plate going,
24:39what the heck is going on here.
24:41My kids eat a bit tidier than me.
24:43That's happiness.
24:44That's enjoyment.
24:46I might be an occupation
24:47who hasn't eaten pie.
24:49I'm going to...
24:54Home sweet home.
24:56Oh, yeah.
24:58A little lap after a few beers
25:00is probably wise
25:00before we hit the road again.
25:02All right, good night.
25:04Mmm.
25:06Mmm.
25:08Mmm.
25:21You're picky-ish?
25:22We'll snack around here
25:23before we hit the road.
25:24I think I've got some eggs in the fridge.
25:26Do you want an omelette
25:26or 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,
25:45the French are renowned
25:46for their omelettes.
25:47What's the key
25:48to a good omelette?
25:49Because it's usually
25:50the test you do
25:51as a young chef
25:52to learn if you can cook
25:53or not to do
25:53a very simple omelette.
25:54Please start
25:55with a French chef.
25:58It's slow and slow.
25:59You don't want
26:00any color on the omelette.
26:01You don't want marks.
26:02You want it to be nice
26:03and oozy in the middle.
26:04I don't like
26:05when it's overcooked.
26:07This is like your dream,
26:09Bed and breakfast.
26:10You know my big dream
26:12of bed and breakfast
26:13on Waiheke?
26:14This is downgraded.
26:15Maybe this is all
26:16I can afford.
26:17This is your
26:18Timu bed and breakfast.
26:21All right.
26:23Omelette on the way,
26:24my friend.
26:25Always a good amount of butter.
26:26We don't want
26:27the pan too hot.
26:36Oh, yeah.
26:39Bit of shaved ham.
26:43I like mine quite cheesy.
26:44Do you?
26:45Cheesy, hummy, mushy.
26:48Cooked for someone else
26:49so preferably.
26:52How is it cooking
26:53in beddy?
26:54It's tight.
26:55We couldn't be cooking
26:56a three-course meal
26:57in here,
26:58but 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 one,
27:16but it's a good omelette.
27:18It's breakfast in bed.
27:20Eh?
27:20I don't think you can beat
27:22an omelette.
27:22It's one of those dishes
27:23that you can't get bored of.
27:26You've got everything you need.
27:28You like your cheese,
27:29don't you?
27:30Oh, yeah.
27:33Eh?
27:36You eat your omelette
27:37like you eat your pies.
27:38You like to spit everything out.
27:40It's enjoyment.
27:41I like to just see
27:42where everything is.
27:43I know,
27:43but I rolled it for a reason
27:45so you can get
27:46all the fillings inside.
27:47But you like to
27:48analyse what you eat.
27:50Yeah.
27:52You like to analyse me eating.
27:54Yeah, yeah, yeah.
27:55It's quite amazing to...
27:56I'll be quite scared
27:57when I go home.
27:58I'll be watching
27:59who's watching me eating.
28:00No, because I won't be here.
28:02Oh, no.
28:05You're doing the washing up.
28:07Do we need these plates?
28:18Well, that was a fun little stop,
28:20wasn't it?
28:21It was indeed.
28:22So now we're heading
28:23off the coast to Meraki.
28:25Yeah.
28:25And a very famous
28:27New Zealand cook,
28:28someone I've always admired,
28:30is a lady named Floor.
28:31Floor.
28:32And she had a world-renowned
28:33seafood restaurant
28:34where Rick Stein
28:35actually said
28:35it was his favourite.
28:36So if the rickster says
28:38it's good...
28:38It was good.
28:40She started off
28:41a caravan.
28:42Did she?
28:43And then elevated
28:44onto her restaurant.
28:46So I think
28:46we'll catch up on Floor,
28:48which is on the bucket list
28:49to do.
28:50Yeah.
28:50And maybe, you know,
28:51get to cook with her,
28:52which is even better.
28:53Yeah.
28:54So if we think of
28:55a couple of dishes to do...
28:56Seafood?
28:57Yeah.
28:57Great.
28:58Hopefully she doesn't
28:59judge us too harshly.
29:01Well, I think that'd be
29:02pretty awesome to do as well.
29:04Yeah, fantastic.
29:05So, obviously,
29:06we're going to cook fish.
29:07What are you thinking?
29:09The fish they love eating
29:10here is the garnet.
29:11Yeah.
29:11A beautiful red-skinned fish.
29:14But you know what I love
29:15about garnet?
29:15It's like the side fin.
29:18It looks like wings.
29:20They're beautiful fish.
29:22Yeah.
29:22Any fun facts on garnet?
29:25Well, apparently,
29:25garnets actually
29:27are pretty talented.
29:29They are kind of
29:29walking or crawling
29:30on the bottom
29:32of the sea floor
29:33and grunting.
29:34It sounds a little bit
29:35like me.
29:36Yeah.
29:37Fish that grunts.
29:38I'm going to get
29:39some flounder.
29:40Oh, I love flounder.
29:41Over here, flounder's like
29:42one of the best you can get.
29:43It's like the turbot
29:44of Europe, isn't it?
29:45Yeah.
29:46Well, the flounder
29:47has the ability
29:49to mimic its surroundings.
29:51Like, change colour
29:52at the bottom.
29:53And it can also move
29:55one eye
29:55to the other side
29:56of its head.
29:57Like me,
29:58after a whiskey.
29:59Yeah.
30:05All right,
30:06here we are.
30:07Moraki.
30:08Moraki.
30:09Right by the coast,
30:10you can smell
30:10the seaweed here.
30:11The ocean.
30:12Beautiful little spot,
30:13isn't it?
30:14Gorgeous.
30:17Is that the restaurant
30:18over there?
30:19Oh, it's pretty cool.
30:20Look at that.
30:21Well,
30:22great place to have
30:22a restaurant.
30:23Yeah.
30:23Like, if you're going
30:24to have a fish restaurant,
30:25you want it somewhere
30:26like this.
30:26You can't get any more
30:27in the sea than that.
30:29Getting the fish
30:30right 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.
30:46Very nice to meet you,
30:47Tom.
30:47What a stunning place
30:48you've got here.
30:49We've heard so much
30:51about you,
30:51and we've followed
30:52what you do
30:53for a long time.
30:54I can't ever see
30:55any of that stuff.
30:56I don't know
30:57how to work
30:58fine properly.
30:59We were up your salt
31:00the other day,
31:01and we saw your book.
31:02Oh, yes.
31:03So we were flicking
31:04through the book
31:04and seeing your side of it,
31:06which was really interesting.
31:07And we made beer
31:08with Richard and Emerson's,
31:09and he's nothing but good
31:10to say about you.
31:11Oh, yeah, he's good.
31:12So it's an honour
31:13to be here.
31:14What a stunning restaurant,
31:15I'm sure it was.
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
31:23that everybody
31:24had to be double-waxed.
31:25So Calwood was the trial
31:27that broke the covers back.
31:28Yeah, I couldn't believe it.
31:29Yeah.
31:29So you were fresh
31:30from the boat to here?
31:32Yeah.
31:33It wasn't this little village
31:34that has fishing boats
31:35coming and going,
31:36and you walk over
31:37and they give you some fish.
31:39They don't.
31:39They don't.
31:40I found out then
31:41that if I had my own quota,
31:43I could get a fisherman
31:45to catch it for me.
31:46Oh, that's good.
31:47On their boat.
31:48And they made money
31:48out of me then,
31:49and that sort of started to work.
31:51Well, did that mean
31:52that you changed your menu
31:53like on a daily basis?
31:55Yes.
31:55The chowder was always there.
31:58That we could change it.
31:59And I did a kelp bag.
32:01That worked really well.
32:03Sometimes they're good.
32:04Sometimes they're perfect.
32:06You know what I love?
32:07There's so much writing
32:08all over the walls everywhere.
32:10That's so much history behind.
32:12All the people have sat down
32:14and had your meals.
32:15That's quite an amazing story, isn't it?
32:17I hated it at the start
32:18because I'd stripped all the wood.
32:22Like it was just a bare place.
32:24Every signature is someone
32:25who's eaten here.
32:26Yeah.
32:26So it is locked in time,
32:28isn't it?
32:29Someone who enjoyed a meal
32:29wrote on the wall.
32:31Roberta Muir,
32:32Sydney Seafood School.
32:34Oh, I know her.
32:35Yes, indeed.
32:36Roberta, she's married
32:37to Frans Shua.
32:38Yep.
32:39Yeah, I know Roberta well.
32:40Oh, look.
32:41Frans Shua.
32:42Yeah, I know him very well.
32:43He's got a motorbike
32:44and then she ran
32:45the Sydney Seafood School.
32:46That's right.
32:47That sort of thing
32:48happens all the time.
32:50Take it for everything.
32:51There we are.
32:52I'll send it
32:52to 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
33:02or did you bring it here?
33:03Oh, no, I brought it here.
33:04It took me a long time
33:05to pay it off.
33:08Nothing's changed.
33:09No, exactly.
33:10Now that we're here,
33:12we'd love to be able
33:12to cook on your original stove
33:14if possible.
33:15Yep.
33:16You can taste
33:16and probably take it easy on us.
33:18Yeah, yeah, don't judge us too much.
33:20No, no.
33:21No, no.
33:22You've always got
33:23another auxiliary kitchen
33:25cooking it for you,
33:26haven't you?
33:26Mate, we're the real deal.
33:27Plus, we can't afford
33:28anyone else.
33:30Exactly.
33:31Yeah, so we'd love
33:31to cook you a couple of dishes.
33:33Thank you very much.
33:34You've got Gurnard
33:35and you've got...
33:36Flander.
33:36Flander.
33:37We'll set up maybe
33:38near the stove store.
33:40I'll get it cranked up.
33:43The stove is literally
33:44cranking now.
33:46Look at those
33:46beautiful Gurnard,
33:47my friend.
33:48Beautiful.
33:48You can't help
33:49with being sparred.
33:51Sitting by a window
33:52next to the sea
33:53cooking fish.
33:54I'll put that in the oven
33:55now for about 10 minutes,
33:56I reckon.
33:57Wow.
33:59Voila.
33:59As we say now
34:00in New Zealand,
34:01bon appétit.
34:16All right,
34:16what are you up to?
34:17So I'm doing
34:18a little bouillabaisse
34:19style fish stew,
34:21which is originated
34:22from the south of France.
34:23Just having a base
34:24of the soup,
34:25so I've got
34:26fennel,
34:27shallots,
34:27celery,
34:28garlic,
34:29onion,
34:30and then I'm gonna
34:31follow in with tomatoes,
34:33a bit of white wine,
34:34and then we've got
34:35Gurnard today,
34:35which is a beautiful fish.
34:38What a stunning kitchen,
34:39huh?
34:40You can't help
34:41with being sparred.
34:42Sitting by a window
34:43next to the sea
34:44cooking fish.
34:45That's right.
34:46This is quite nice.
34:48So I've got my flounder.
34:50There's all this
34:51beautiful fennel outside,
34:53fennel tops.
34:54Is that from outside?
34:55Yeah, bronze fennel.
34:56Just picked.
34:57That is amazing.
34:58So you might as well
34:59use what's on the doorstep.
35:01There's a little bit
35:01of dill there as well.
35:02Richard gave me
35:03some seaweed powder
35:05and some kelp
35:06that he had.
35:06Knocked around his house
35:07and dried.
35:08So I'm gonna do
35:09a little flavoured butter
35:10and then roast my fish.
35:12Simple.
35:13Simple.
35:16That's the thing
35:17with seafood.
35:17The less you do with it,
35:18the better it tastes.
35:21And I think
35:22in the present company
35:23we have,
35:23we really don't want
35:24to trick it up too much.
35:26I'm feeling it
35:27under the pressure.
35:28Yeah.
35:28Because anything you can do,
35:30I'm pretty sure
35:31she's seen before.
35:33We're done.
35:38So I got these smoked mussels,
35:40so I thought I'd
35:41incorporate them
35:42in the dish.
35:43Mmm.
35:44Not too smoky
35:45and a great texture.
35:46Yeah.
35:48Nice.
35:49Drop them in last minute.
35:51Look at those
35:51beautiful garnet,
35:52my friend.
35:53Beautiful.
35:54It's just got
35:55such a beautiful texture
35:56and sweetness to it.
35:58And making a soup with it,
35:59it's just...
36:01It's great for a fish soup.
36:02Yeah.
36:03You know,
36:03the bouillabaisse was created
36:04by the fishermen
36:05coming back from
36:07the sea with a catch,
36:09but whatever they couldn't sell,
36:11they would take it home
36:12and make this stew.
36:13And usually,
36:13they would actually cook
36:14the whole fish
36:15into the soup.
36:16Yeah, yeah, yeah.
36:17But because of the size
36:18of my pot,
36:18I'm gonna just keep it
36:19on the bone,
36:20and I'm gonna do some
36:20big pieces and push it.
36:22Best on the bone, anyway.
36:22Isn't it?
36:25I'm just gonna use the head
36:26so I get a bit more flavour
36:28in stock.
36:29Look at that.
36:30That's the seaweed
36:31that Richard gave me.
36:32So you're gonna put this
36:32in the butter as well?
36:33Yeah.
36:34Nice.
36:40Hi.
36:40What have we got here?
36:41Well, the torreio.
36:43Oh, the purple potatoes.
36:44Potatoes, yes.
36:45And they just grow wild around.
36:47I think potatoes
36:48would go with both fish,
36:49wouldn't it?
36:49I think so.
36:50I can go and give them
36:51a scrub for you.
36:52Thank you very much indeed.
36:53Good.
36:56The stove is literally
36:57cranking now.
36:59So I'll make a little brown butter.
37:01So this is gonna be my sauce
37:03to go over the fish
37:03when it's cooked.
37:05So you want the butter
37:06just to separate
37:06so it caramelises.
37:08Very old school sauce.
37:09Which has got the garlic,
37:11the onions,
37:12the seaweed,
37:13a little bit of chilli.
37:14Then I'm gonna add
37:15the mussels last minute.
37:16I'll put that to the side.
37:17I'll cook my fish
37:18and pour that over it.
37:21I've got the heads
37:22of the garnet in there
37:23to bring more fishy flavour.
37:24So I'll take them out.
37:26And then I've got
37:28all my pieces of garnet
37:29that 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
37:43and the mussels
37:45and all the juices
37:46of all the different fish
37:49is gonna get into that stew
37:52and become
37:54absolutely delicious.
37:57All right.
37:58I'll put a little bit
37:58of my seaweed butter
38:00on the bottom
38:00of the pan.
38:01The fish will sit on it.
38:03A little bit of
38:04Richard's seaweed
38:06will impart
38:07a little bit of saltiness.
38:09A little bit of the
38:10fresh fennel
38:12we picked from outside.
38:15My seasoned flounder.
38:22A little bit of butter
38:23on top
38:23which will melt
38:24onto the fish.
38:28A little bit of
38:29Emerson cider.
38:30A little bit of sweetness.
38:31So all this juice
38:32will leach into
38:33the bottom of the pan.
38:35And I'll put that
38:36in the oven now
38:36for about 10 minutes
38:37I reckon.
38:4010 minutes.
38:43Sorry, Flora.
38:44Oh, good.
38:45But that's all
38:45needs some salt.
38:47There you go.
38:48We're not in a hurry.
38:49We're just waiting
38:50for the potatoes.
38:51I think...
38:51We'll be right on time
38:53all together.
38:54Wow.
38:54Thanks, love.
39:05Wow.
39:06So that's our
39:07flounder.
39:08Then I caramelize
39:09the onions,
39:09the garlic,
39:10the fennel,
39:10the smoked mussels
39:11and the seaweed
39:12and the butter.
39:13A little bit like
39:14an XO.
39:15And then
39:17fresh from the garden.
39:21How did I say it?
39:22Voila.
39:23Wow.
39:25Next.
39:26All right.
39:27I've got a little bit
39:28of a fish stew.
39:30Wow.
39:31With the garnet,
39:32prawns,
39:33clams,
39:34the green-leaf mussels
39:35and a beautiful stock.
39:37So...
39:37How lucky are you?
39:38I am.
39:39How lucky are we?
39:40I'll be hungry.
39:42I'll give you a little bit of the soup.
39:46Yes, thanks.
39:47Is this the food you like to eat?
39:49Yeah.
39:49Yeah.
39:56Ooh!
39:56Well,
39:57as we say now in New Zealand,
39:59bon appétit.
40:03Jump in.
40:04Oh, yeah, that's good.
40:05Mmm.
40:06Beautiful, isn't it?
40:07Mmm.
40:08Give me a cramp.
40:09That fish is good.
40:11Well, I don't know
40:11who I'll offend
40:12when I say this,
40:14but it's probably
40:14the loveliest one
40:16I've ever had
40:16in my whole life.
40:17Oh,
40:18that's very nice
40:19to hear from you, Fleur.
40:20Thank you very much indeed.
40:21Amazing.
40:21You know,
40:22all it takes
40:22is a bit of passion
40:23and love for cooking
40:24and sharing food
40:26with people.
40:26It's what gives us
40:27the energy
40:28and all of that.
40:29When we were in restaurants,
40:31it's obviously
40:32making money
40:32is one thing,
40:33but putting a smile
40:35on people's face
40:35is what we're doing
40:37it for already.
40:37Yeah.
40:39It does.
40:39All the flavor.
40:40You can just keep
40:41drinking that.
40:42You know when you get
40:43to use the most
40:44beautiful ingredients,
40:45you end up with
40:46the most beautiful dishes?
40:47Oh, so yummy.
40:49Gurnard is an
40:50absolutely amazing fish.
40:52I don't know why
40:53it's not done more
40:54in Australia.
40:55We did a dish
40:56because in all
40:58those years,
40:59everybody just
41:00wanted blue cod
41:00and we did one
41:02that had five
41:03different fillets
41:04of fish on it.
41:05Yep.
41:06No blue cod
41:07and the gurnard
41:08and everything like that
41:09so that they had
41:10to try the cheaper fish
41:12so that they
41:13then could go away
41:15and think,
41:16well, we don't need
41:17to pay $88
41:18or something.
41:19We can get it
41:20for whatever
41:20it might be
41:21in the fish shop
41:22and that did
41:24a really good thing
41:25for to get people
41:26off the blue cod
41:27because if so many
41:28people just didn't
41:29have blue cod
41:30it might have to
41:31get a wee bit cheaper.
41:32Yeah, fair enough.
41:33I'm ready for that.
41:34Pass your plate,
41:35please, Floor.
41:36So a little piece
41:38of the fillet,
41:39a little bit
41:39of the seaweed.
41:40There's a little bit
41:41of roll there as well.
41:45It's good.
41:45That is amazing.
41:46I love the smoked
41:47mussel in the air,
41:48Colin.
41:48It's a great fish
41:49though, isn't it?
41:50It's a beautiful
41:50flour.
41:51There's so many
41:51flavours and so
41:52many different
41:52textures there.
41:53Yeah.
41:54And no arguments
41:55in the kitchen,
41:56sir.
41:56Oh.
41:57We're getting used
41:58to it.
41:58Sometimes we argue
41:59a little bit
42:00in the kitchen.
42:01Two head chefs
42:01in one kitchen
42:02is not good,
42:03you know?
42:03Were you ever bossy?
42:04No.
42:06If you can't
42:06do everything yourself,
42:08you do the deal
42:10with the devil
42:10every day.
42:11Yeah, yeah, yeah.
42:12And you just
42:12get the more
42:14going good.
42:15And the loving
42:15part about it
42:16is that you
42:17know they're
42:18going away
42:19to do some
42:20really good stuff
42:21everywhere else.
42:22Yeah, you've
42:23imparted your
42:23knowledge.
42:24Yeah.
42:25Well, if you're
42:26happy, we're
42:27happy.
42:29Oh, it's
42:29beautiful.
42:30Another great
42:31cook.
42:32I'd like to thank
42:33you for letting
42:33us into your
42:34restaurant that is
42:35so renowned
42:35and cook on that
42:36stove.
42:37I feel honored to
42:38be here to be
42:38nice with you.
42:40And for someone
42:41we heard a lot
42:41about, you're
42:42actually quite nice.
42:44We're a bit
42:45afraid.
42:45Mmm, so good.
42:48We're really honored
42:48to be here and
42:49really honored to
42:50have been able
42:51to cook for you.
42:52Oh, thank you.
42:53It was great
42:53watching you.
42:54Now we've got to
42:55clean up.
42:55No, not really.
42:57I've got quite a few
42:58people who'll
42:58lick the pots.
43:01Fun, yes.
43:02Beautiful.
43:02Here we go.
43:03Here we go, mate.
43:04A lot of history
43:05in this time.
43:05And now we're
43:06part of it.
43:12That was a very
43:13humbling experience,
43:14wasn't it?
43:15Beautiful lady,
43:16beautiful restaurant
43:17and like just a
43:18beautiful surrounding
43:19spot.
43:20You hear about these
43:21people and sometimes
43:22you're afraid to meet
43:22them in case they have
43:23an ego or something
43:24like that.
43:25Yeah.
43:25And she was nothing
43:26but welcoming and
43:27happy for us to be
43:28there.
43:29We met two icons
43:30in two days.
43:31Yep.
43:32New Zealand just
43:32keeps giving.
43:34Ah, New Zealand.
43:37Well, next stop,
43:39Akaroa, I heard
43:40is one of the most
43:41beautiful places in
43:42New Zealand and
43:43cannot wait to get
43:44there.
43:45See you in four
43:46hours and 40 minutes,
43:47Akaroa.
43:47I think you should
43:48put the seat down
43:49and fall asleep and
43:51relax, my friend.
43:52That's very nice of
43:53you.
43:53I'll wake you up
43:54with a couple
43:54today later on.
44:02Akaroa, what a
44:03beautiful place, huh?
44:04It's actually a
44:05failed French colony.
44:07Whoa, whoa, whoa.
44:08It is a failed French
44:09colony.
44:09Yeah, yeah, yeah.
44:10Did you know that's a
44:11failed French colony?
44:12That is not effing true,
44:14brother.
44:15Have you ever swam with
44:16dolphins 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
44:28Christchurch.
44:29How are you there?
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