- 9 hours 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...
04:37I said it watching.
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.
08:26Putting here on top.
08:28M'r Manu.
08:29Murphy-Bacuse.
08:30It's got a ring to it.
08:30M'r Manu.
08:35Look at that.
08:36All trees, all grown.
08:42This looks like a stunning little backdrop for a cook next to the water.
08:46Let's stop right here.
08:48Wow.
08:53Are you a fisherman?
08:54I think so.
08:55Couldn't get a better bite drop, could you?
09:06So we've got salmon.
09:07It's a beautiful piece of fish.
09:09And they're very fatty, full of vitamins.
09:11And quite thick as well, isn't it?
09:12Yeah.
09:12I wouldn't mind a nice square.
09:14Oh, you want the best, bud?
09:16You take whatever you want.
09:17Are we going to play nicely, or...?
09:19I'm like a seagull.
09:20You just leave me whatever's left.
09:22I'll give you half of that, and half of the other.
09:25Yeah?
09:25I agree with that?
09:26Very.
09:31The waves are lapping.
09:32That's all I can hear.
09:34And a little bit of my whinging as well.
09:37Did you just see my head?
09:38Yeah.
09:38OK.
09:40I'm going to poach my fish with the skin on,
09:42cook my tomatoes.
09:43I'm going to make a little broth with some cider.
09:48Oh!
09:50Did you shake the tin?
09:51It might have got a little rattled.
09:56Still perfectly good.
09:57Sorry, Chef.
10:00What I'll do is bring the cider to the boil.
10:03Removing the alcohol, we're going for the flavor.
10:05Half a chili goes in.
10:08Tomatoes.
10:09I've got some red onion going in.
10:10I like a core bouillon.
10:12Great for poaching fish.
10:14A little bit of garlic, salt, and a splash of acidity with vinegar.
10:23What are you doing?
10:24I'm taking my skin off, actually.
10:26Look at the amount of fat there is on there.
10:29I've got salt and pepper.
10:30A little bit of sesame seed.
10:32Like this.
10:33Oh, yeah?
10:33And that's going to be toasted.
10:35And I just want a little bit of a crust on the outside.
10:38Inspired by tatsaki, the Japanese-style beef.
10:41Beautiful.
10:42All right, I'm going to do a little bit of dressing now.
10:44A bit of soy sauce in there, which is going to give you,
10:46obviously, the saltiness.
10:48Toasted sesame seed oil.
10:49Very nutty.
10:50I've got some lime juice.
10:52And I found some beautiful New Zealand mandarins.
10:56Oh, look at that.
10:57Oh, wow.
10:58I'm going to get a leaf out of your book
11:00and put some vinegar in there, don't you?
11:02That's why I wrote the book, to help people.
11:04It's like the Bible.
11:06Just less pages.
11:11Chilli paste.
11:13So the tomatoes are starting to break down.
11:15They're going to flavour the stock.
11:16It's going to change colour, as you can see.
11:19And then, last minute, you pop your fish in to poach in that stock.
11:22And then you just leave it.
11:23Let it come back and it's ready.
11:26Voila.
11:27Voila.
11:28Is it voila or voila?
11:29Voila, voila.
11:30V-O-I-L-A with an accent.
11:33That's what I said.
11:34If this part of New Zealand was French,
11:36you could be learning a little bit more French.
11:38But, unfortunately...
11:39Why is it not French?
11:39We failed.
11:40Because you're always late.
11:42The Brit?
11:42You're always late.
11:43That is not effing true, brother.
11:46I'm always on time, if not in advance.
11:49That's one of my key strengths in life.
11:53I was speaking of the French in general.
11:55Ah!
11:56Sorry.
11:57I took your hand, Chef.
11:58I was, but then I just turned it on its head.
12:01All right, I just have to fry the fish.
12:03And I'm done, Chefie.
12:06I'm happy with that.
12:10Let's have a little cider.
12:16You're such a wally.
12:17Did you catch yourself?
12:19Yeah, good on you.
12:20You're such a child.
12:22Well, if you didn't drive so fast, they wouldn't be shook up, would they?
12:30All right, I'm ready to go.
12:32Lightly season the salmon into my stock, skin side down.
12:36You don't want to boil this, you just want to simmer it.
12:39Give it a few minutes and then take it 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 cooked.
13:01On a salmon, it works so well.
13:04All right.
13:04The fish has changed colour, so I'll take that out to rest.
13:09Now I'll try the asparagus.
13:12Okay.
13:19So soft.
13:25And when the fish is cooked, you can just peel that skin off.
13:28And what I like to do is scrape a bit of that blood line off.
13:31Blood line off, yeah.
13:44Well, firstly, the salmon came right from there.
13:47These waters there.
13:49Yeah.
13:49It's fresh.
13:50I did a little tataki number, Japanese style.
13:53Mmm.
13:58That is a really good dish for a salmon.
14:01Yeah.
14:01I think it's the perfect fish to do something like this.
14:04My dish gently poached in the broth of cider.
14:07Oh, that's what you want is that colour.
14:10Blushing pink inside, just a little bit under.
14:13This is perfectly cooked.
14:18The texture of the salmon right now is incredible.
14:22It's just holding together, but it's cutting like butter.
14:25The least you do, the better.
14:27It's like that.
14:27Sear, poach.
14:29100%.
14:30Good day at the office today.
14:32Yeah.
14:35Cheers, my friend.
14:36Cheers, buddy.
14:43Enjoy the serenity.
14:45You know what would be beautiful to finish this salmon with?
14:49A whiskey.
14:50Ice cream.
14:51Oh, a bit of sweetness.
14:53Delicious.
14:54You do the washing up, I'll go and get the ice cream.
14:58There's one problem with that.
14:59Caravan's connected to the car.
15:04In the meantime, I'm going to jump in the water for a bit.
15:09All right.
15:10You go chill out.
15:11I'll look after this.
15:18Cheaper than going to SeaWorld.
15:21Look at Shamu.
15:23Ah!
15:25He's in him!
15:29Keep going.
15:31Release him back to the wild.
15:34Why not?
15:37Ah!
15:39Whoo!
15:46A little ice cream after dinner.
15:51Hello.
15:52Hi.
15:53How are you?
15:54Very well, very well.
15:54Bonjour.
15:55Bonjour.
15:56Can we please have a Cavity Marlboro salted caramel?
16:01Sure.
16:02A vanilla bean.
16:04Yeah, vanilla bean.
16:06We'll try a chocolate fudge while we're here.
16:08And a plum and a creme fraiche.
16:11Yep.
16:14Two for you, two for me.
16:15I think that'll be it for the minute.
16:17Thank you for coming.
16:19Bye.
16:20Bye.
16:24I've got the Marlboro salted caramel.
16:27I love that flavour.
16:28You know the sweet and saltiness together?
16:31Try that one for a minute.
16:32Mm.
16:34The chocolate one's good.
16:35No, try that.
16:38That's bloody good, mate.
16:39Try that one.
16:42That's cool, huh?
16:43Mm.
16:43There's an old fun fact about this.
16:45Yeah, I'll tell you a fun fact.
16:46There's too many ice cream in your hands.
16:50Calm down, mate.
16:51Cup of the cheese.
16:53They had excess milk.
16:55So they went into the ice cream business to use it up.
16:58And what?
16:58It seems like it's been a great success for them.
17:00What a business.
17:03All right.
17:05I'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.
17:20It's a freeze.
17:27Wow, look at that.
17:28So you guys been on farms, mate?
17:30I'm going to shoot duck green.
17:31Whoa.
17:31Stop.
17:32No, you're pushing us to free for all.
17:36See you later.
17:37It's time to hit the city of Christchurch.
17:41I haven't seen a good smash burger.
17:43Shall we jump in for some?
17:45Get ready?
17:46Woo!
17:47Woo!
17:47Woo!
17:48Woo!
17:48Woo!
17:48Woo!
17:48Woo!
17:52All right.
17:53Goodbye, Dakarroa.
17:56Seeing as that we are in the South Island, and we are kitted out in what you might say some
18:01iconic New Zealand wear, Swan Droid.
18:03Swan Droid.
18:04I think we should stop in at a farm called The Pillar, where they get the wool to make Swan
18:10Droid.
18:10Let's do that.
18:11Do you like my red?
18:12I've got the blue.
18:13Yeah.
18:15Fun fact, Swan Droid, the original bus shirt, has not changed design as it was.
18:21since 1927.
18:23And I believe they started in 1913.
18:25Yep.
18:26And do you know what?
18:27It'll last forever.
18:29It'll last longer than us.
18:31Well, at this date, you're up.
18:33100%.
18:34Oh, look at that.
18:36Sheep.
18:37Sheep in the middle of the road.
18:38Incredible.
18:39Like a New Zealand safari.
18:46You ever shoot a sheep?
18:48Have you?
18:49No.
18:49I know the logistics.
18:51Do you?
18:52Head between your thing.
18:55All the feet.
18:56Little bit of whoop.
18:57The belly.
18:57Then you just follow around the sides,
18:59whisper in its ear.
19:00You've got so much knowledge.
19:01It's incredible.
19:07Look at that.
19:09We are that high up.
19:11We are driving through a cloud.
19:13Yeah.
19:16Stunning.
19:17Incredible.
19:23Don't sleep.
19:23Don't sleep.
19:23You would not want to slip down that.
19:25Let me tell you.
19:27Doof, doof, doof, doof, doof, doof.
19:28I'd left it.
19:32Amazing views from here.
19:34Far out.
19:40All right.
19:41Here 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 now?
20:30Yeah. A little bit. We've done a few duck green. Yeah. We've been on a few farms. Basically we're ready
20:35to get dirty. Good. If you need us. Good. Tell us about the connection between the sheep, the wool, the
20:40Swan 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. Stop. Stop Eric. Whoa. Whoa. Come back. Come back. Come in. You go. It's a free for
23:02us.
23:04Son of an arm book.
23:07I believe all animals should be together.
23:12It's a sea of sheep.
23:13Oh really?
23:14They go so fast at one go you just split them apart and stuff.
23:18You'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.
23:26It'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're going to get these sheep up here down to us.
23:34We don't have to go there.
23:36You want to go?
23:37Woah woah woah.
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.
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.
23:52We 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.
24:03The right is.
24:06Left is.
24:11And then if it's a hunter way you want it to bark.
24:16Oh yeah.
24:17Alright mate calm down.
24:21What he said.
24:23You guys got it mastered you reckon?
24:25No.
24:26Alright guys so can you bend up the hill?
24:30Wow.
24:31Keep him going.
24:37I'm just speaking Irish still now.
24:39You're going to get up there that fast?
24:42Wow look at that.
24:44Are you going to need me to stop myself?
24:47There we go.
24:48We might have to go left now.
24:49Yeah good fella.
24:56He's got like 10 people telling him what to do.
24:58He's going alright 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 took him.
25:11Big dogs in pounds.
25:12Yeah.
25:14Look at this boy going.
25:19I've been running too with 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.
25:29Yeah.
25:29You couldn't do it without them could you?
25:31Nah.
25:31There's no way you can do it.
25:32It would take hours to just grow.
25:34Yeah yeah.
25:34And 12 of us.
25:35Yeah.
25:36Alright man.
25:37That is so cool.
25:38I'm going to get what I need for my kids.
25:40Dinner.
25:41Laundry.
25:43We're going to the wool sheep now and shear the sheep and see the beautiful product that we get from
25:46the sheep.
25:47Yeah.
25:48Good boy.
25:58Welcome to the wool sheep guys.
26:00Have you seen sheep shorn before live?
26:01On TV but never live.
26:04Yeah.
26:05We love her.
26:06I'm not loving it.
26:07Yeah.
26:07It's an extra 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 bail 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 are you or Hannah?
26:25Depends.
26:27I think Hannah is because that's why you're standing here mate.
26:33Whoa.
26:35Hello.
26:42Wow.
26:43Hannah will hold it for you.
26:44You guys can have a go if you want.
26:46Oh yeah.
26:49How does this work?
26:51You're going to go down the skin.
26:53Ooh.
26:55Can you do that?
26:56Ooh.
26:57I don't know if we can do that bit.
26:58Go.
27:06Oh.
27:07Sorry mate.
27:09Are we good?
27:13A little bit on there.
27:15It feels stuck to the skin.
27:17You want to go?
27:18Yeah.
27:19Alright I'm out.
27:20See you later.
27:20Alright.
27:21Take it Manu.
27:22I'm done.
27:23I know.
27:23Just hold that leg down.
27:24Let's start poking.
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.
28:23And then.
28:23Like 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 through
28:35CQ program because we know that it's the most ethically produced wool and it's the best
28:40wool so it makes the best garments.
28:42It means that every fibre that is spun out of this wool lasts a long long time.
28:46It's really durable and Swan Dry has been using NZ wool for over 110 years.
28:51And some of the garments are still around from the 40s and the 30s.
28:55It's really like cooking.
28:57You can't get a great recipe with rotten vegetables.
29:00Well that's exactly right.
29:01And Hannah and Will here at the Pillar do a fantastic job.
29:04Great.
29:14Manu do you want us to get a lamb?
29:16Sure.
29:18Here you go.
29:19Here you go mate.
29:20Oh god that's so cute.
29:24They're hungry eh?
29:25Yeah.
29:28What's his name?
29:28Isn't that pickle?
29:30Yeah it's pickle.
29:31The next ones you've got you should call them Manu 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.
29:42They probably smell fear from the two guys who are going to cook them later on in their lives.
29:47Don't mention mint sauce.
29:49Oh sorry mate.
29:50Look at that.
29:52Go on Swan.
29:54Get off me.
29:54Alright.
29:55Come here Charlie come here.
29:57Here.
29:58I think it's a good one.
29:59You alright there mate?
30:01Hey anything with hooves just.
30:07Look at that double hander.
30:08Oh look at you.
30:09You're all over it.
30:10Hey sheep whisperer.
30:11Are they boys or girls?
30:12These guys are all boys.
30:14Yeah.
30:15Grape was the only one that's a girl in here.
30:17Grape she's one of our babies but these are going to work.
30:19It works.
30:20It works.
30:21It works when they get kids.
30:22Oh.
30:23Do you ever keep one of his pets?
30:24Yeah.
30:25Yeah.
30:26So she'll um.
30:26The girl will just want babies.
30:29Yeah.
30:29She'll stay.
30:30He's got about six or seven pets.
30:32How do you recognise them?
30:33They all look the same to me.
30:34Because the petal is 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.
30:41You can notice the girls from the boys a little bit.
30:44Because they have the pictures.
30:47See you again soon.
30:49On the pipe.
30:50Yeah.
30:51Come on girl.
30:52Bye.
30:55Well guys.
30:56Thank you for showing us where it literally comes from.
30:59How it's done.
31:00The amount of work.
31:01I don't think we're really cut out for the shearing thing.
31:04But this is one of the funnest days we've had.
31:06Oh good.
31:07But how are we going to get out is the problem.
31:11She's a bit tight.
31:11All right.
31:12Just trust me for once.
31:14Thank you for the whistle as well.
31:16Thank you my friends.
31:18Thank you so much.
31:18Thank you so much.
31:20Go back a little bit.
31:22Oh watch.
31:24There goes the walls.
31:26Six generations of walls have just taken out.
31:28I do not know what I will do.
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.
32:08Well actually no.
32:10Don't do it right now.
32:11No strong.
32:11Straight to Christchurch.
32:21It's been over a year since we were last here was it?
32:24Yes.
32:25And I will say Christchurch has turned it on.
32:27It's never normally this sunny or hot when we're here.
32:29It's like 21 degrees.
32:31What's your ideal smash burger?
32:33Obviously they smash it into the grill.
32:35So it's quite flat but it gets caramelized and a little bit crispy.
32:38Crispy.
32:39Burger sauce, mayonnaise, ketchup and the liquid from the gherkins.
32:43Mustard.
32:44Two patties.
32:45Two.
32:46Two slices of cheese.
32:47The oozyness of the cheese.
32:50Oozyness 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.
33:17Welcome to Papa.
33:22Lead the way.
33:31Hey.
33:32Who's this?
33:33Yo.
33:34What's going on you two?
33:35You guys ever eaten a burger out of a garage in North New Brighton before?
33:38We have now.
33:39How 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.
33:51Welcome to my house.
33:52Welcome to my house.
33:54Our house.
33:54Your house.
33:55It's all our house.
33:57So I appreciate you guys coming through.
33:58I have a little smash burger business called Papa Smashies.
34:01Yeah.
34:01Which I love man.
34:02Papa Smashies.
34:03Now we actually have a permanent shot but it started right here.
34:06Literally where this grill is set up.
34:07Wow.
34:07On this exact grill too.
34:09We're doing a bit of a throwback pop up tonight.
34:10The original.
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.
34:16You're taking a medium to large size steakhouse burger.
34:18You're splitting it in half to double the browning.
34:21The other side of the tradition.
34:22Stop talking about it.
34:23Let's go.
34:25When did you start this business?
34:27We started doing driveway pop ups.
34:28About two years ago.
34:29Wow.
34:29So the first one was about 30 burgers.
34:32And then September last year we did I think 140 or 150.
34:35Wow.
34:35Yeah.
34:36And so we're rotating that nicely.
34:38Just making sure we've got a good seared edge there.
34:40I love the crispiness of the smash.
34:42Yeah.
34:43I'll do my best man.
34:45We're not here to judge man.
34:46We're just here to get fed.
34:47You came to the right place man.
34:50Kind of wanted a little bit on the medium to low side.
34:53Gives you enough time to move around.
34:55We're going to slowly develop that mild reaction.
34:57Because 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.
35:07Barretti on the cheese.
35:08Wow.
35:08Look at that.
35:10That is crispy as.
35:11Yeah, yeah, yeah.
35:12It's nice and even.
35:12And you can see there it's basically paper on the edge.
35:14Yeah, yeah, yeah.
35:15But in the middle, we're still just undercooked right now.
35:18And this is only going to need about one 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 though.
35:23The doubles record at Puppa's Smashes 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 fat.
35:33What's in the sauce?
35:34It's a mayo based burger sauce.
35:36It's got a good amount of mustard, a little bit of ketchup.
35:38Super 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.
35:46To 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.
35:54These beautiful pickles here.
35:55These are Canterbury grown cucumbers.
35:57Yeah.
35:58They're made around the corner from my shop.
36:00Oh yeah.
36:00They're a pure vinegar, cold pickle.
36:03So there's no heat.
36:04There's no water.
36:04There'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,
36:11you 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.
36:31And it doesn't disappoint.
36:33We basically explained this exact burger in the car.
36:38And the expectation got delivered.
36:41You 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 smashed,
36:49but what it's done is left the middle quite thick.
36:52So the smash is on the outside so that you've got a crispness.
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.
37:17I think my favorite thing about this and probably the reason it's felt like it's worked so well
37:21is just this exact thing right here.
37:24Just the fact that you can start a business based off an incredible community of friends,
37:28people just down the road.
37:29That is just food for my soul, man.
37:31Now I hear you do some stuff on the mental health scene.
37:34Yeah, so I've got this mate.
37:35We used to work at a charity based around going into high schools and doing talks about wellbeing.
37:39And so he's now the boss of that organization and one of the arms to that for him,
37:43I'm just getting in the ocean once a week with a group of people from around the community,
37:47getting that cold rush of blood to the head that calms you down,
37:50enables you to really set yourself up well for a day and sort of consider where you're at
37:53before 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.
38:05Hey, Christian!
38:06This guy right here, this is the cold water dip specialist.
38:08Hello, my friend Colin.
38:10Nice to meet you.
38:10Hey, Christian.
38:10Nice to meet you.
38:11Yeah, yeah.
38:12Who's keen to come for a swim?
38:13It's 6.30 at North Beach.
38:15We're a little crew called The Chilli Vibes.
38:17We'll be there.
38:18Really?
38:18Lock it in.
38:19It's cold.
38:20Hey, I'm Irish.
38:21We can do cold.
38:21Yeah.
38:22Oh, it's awesome.
38:23And what's our speedo policy, Christian?
38:26Oh, speedo's, you know, encouraged but optional.
38:29Yeah, yeah.
38:29I rock up in speedos and 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.
38:37If you come out, I want to warm you up again.
38:39Are you serious?
38:39Yeah, yeah, yeah.
38:40Let's go.
38:41Oh, mate.
38:41It's a date dinner.
38:43It's a date, man.
38:46Boys, thank you so much for coming, eh?
38:49Thank you very much, mate.
38:50Woohoo!
38:51Amazing Vegas.
38:52Tēnā kōroa, bro.
38:52Tēnā kōroa.
38:53We'll bloody see you boys there, eh?
38:55See you, mate.
38:55See you, mate.
38:56Tēnā kōroa.
38:56Tēnā kōroa.
38:57Tēnā kōroa, rā.
38:57See you, kids.
38:58Hey, everyone.
38:59Mihi atu, mihi atu ki arātou.
39:01Ka kite.
39:02Ka kite!
39:04Tēnā kōroa.
39:06Tēnā kōroa iwi, oofte.
39:08Ta tou, ta tau e.
39:12Tēnā kōroa iwi, oofte.
39:28Oh mate, what do you reckon about this ocean?
39:32You don't mind a little bit of this?
39:35You're seeing that big man's uncooking.
39:36Oh mate, this is a treat.
39:39This is going to be so good.
39:40This is my charity.
39:42The group we have in Sydney, but no one's watching.
39:44I love that.
39:46We meet every week.
39:47We do a training on the beach.
39:49And they've got this thing called a circle of trust.
39:51So anyone who's not feeling very good or whatever, they just get supportive.
39:55And then they have a swim in the ocean.
39:57Man, I love that.
39:58It's a really good connection.
40:00That's what this has always been for us too.
40:01We all go through our ups and downs.
40:03And people want to be there for each other, but no one always knows how.
40:07Having something really like a routine means no matter what, we're going to be down here.
40:11We'll catch up with you.
40:12Gives them another support network.
40:13Because they know I mess it up on the road quite a bit.
40:15So this is good.
40:16This is good.
40:17Thanks for having me.
40:18You're welcome.
40:18We're stoked that you can join us.
40:20Especially since you brought the barbecue.
40:21I brought my cook.
40:22It's a bit too early for him.
40:27We've got the camera right up here, haven't we?
40:30Oh God.
40:32There we are.
40:33So good man.
40:35Look at this.
40:36It's fun to call this drunk.
40:37We're going to ride on time, fella.
40:40It's drunk.
40:41So cheap.
40:42Good to see you, man.
40:43Should we make it happen?
40:44Should we get the crew together and jump in for a swim?
40:46Get the boys together.
40:47You say it's a lot of men come down.
40:48Yeah.
40:49Mate, there's about 60 women over there.
40:51I think that's mostly Manu's the draw card, if I'm honest.
40:54Me, 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.
41:07Especially all the lads.
41:08I 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 huppers smashy from last night.
41:21Woo!
41:22Let's do it.
41:24Woo!
41:43We couldn't have picked a better morning.
41:45It's stunning.
41:45I'm still working off the burgers.
41:48Yeah.
41:49Just a great turnout.
41:50Kids are out.
41:51The mums.
41:52It's not just a man's thing, is it?
41:53Yeah, nah, nah.
41:54It's a community.
41:55Yeah, it's just a whole whano thing.
41:56We invite anyone that's keen to come down and get amongst it.
41:59And you know the biggest drama today?
42:01What's that?
42:02He's going to need a lot of sausages.
42:04He's going to need a lot of sausages.
42:06What?
42:06He's going to be grumpy.
42:08Yeah!
42:09Woo!
42:10Haaa!
42:15Sausage, Caesar!
42:18Thanks for having us, and enjoy.
42:20Uh, we appreciate it, bud.
42:23Here you go buddy.
42:25Sausage?
42:26Here you go mate.
42:29That looks unreal.
42:30Thanks guys.
42:30You need a drizzle.
42:31A sausage is red, nothing beats it.
42:33Cheers.
42:34Cheers.
42:35Sausage.
42:36Maybe like some onions.
42:38Why not?
42:40My sausages don't taste like that.
42:42I know, right?
42:43What did he do to them?
42:44That's a lot better than one time ago.
42:52Looks like Manu smashed it out of the park.
42:54You have to go for a swim after this, Manu.
42:56I definitely will.
42:58100%.
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 set-up.
43:09The song just coming up over the waves.
43:12You got nailed.
43:13I thought I was going to be cooking about 20 and I cooked 50.
43:17We've had an amazing time in the South Islands.
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, warmed, looked after us.
43:31And now it's the North Island story.
43:34Yeah.
43:35And it's not a competition.
43:36Oh, it's always a competition.
43:37It's not.
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 it was going to be a little...
43:47A little exchange.
43:48Thanks, man.
43:49Enjoy.
44:03Ah, you did it.
44:07Sam the butcher.
44:08Sam the butcher.
44:09Hey, hey, hey, hey.
44:10See that?
44:11Oh, it's smoking.
44:12It's on fire.
44:13I haven't seen him run that fast in years.
44:15How far have we come from 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.
44:31Take me in.
44:32There is no road.
44:34Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
44:36Whoa, whoa, whoa, whoa, whoa, whoa.