- 2 days ago
Off the Grid with Colin and Manu (2025) Season 2 Episode 4
Category
📺
TVTranscript
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.
04:37Oh, I said the guox thing.
04:40Well you speak dolphin but then you speak English.
04:43Ha ha ha ha ha ha ha.
04:45Look at that French island over there.
04:48Failed French colony.
04:50Colony.
04:53Oh, look at that.
04:55Come on, darling.
04:57Yes, you feel.
04:59Yes, turn around, turn around.
05:11Taxi, taxi.
05:15How was that, eh?
05:16Five stars.
05:17Five stars.
05:19How best I've ever been to a golf.
05:21Very cool.
05:22Just came right behind me.
05:24Pretty good.
05:25Put it on a bit of a show, which is great.
05:26Thanks, man.
05:27Unreal, guys.
05:27Beautiful.
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, man.
05:44I know, man.
05:44I know, man.
05:45I know, man.
05:45I know, man.
05:48I know, man.
05:51I know, man.
05:52I know, man.
05:52I know, man.
05:52Thanks, man.
05:53Thank you so much.
05:53Thank you for coming.
05:54Come again any time.
05:55Thanks, man.
05:56Cheers, guys.
06:05Look.
06:06You can see some salmon from here.
06:08This is the salmon farm.
06:10Look at those, guys.
06:12The ackee.
06:12You can see some salmon.
06:13Look, yeah.
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.
06:19Bonjour.
06:20Yep.
06:21Mademoiselle.
06:22Thank you, dear.
06:23Look at that.
06:23There's a couple of our salmon here.
06:24Look at those.
06:25My bro's got a big, fat belly, huh?
06:27Yeah, yeah.
06:28Only tell us about ackee.
06:29a salmon? It's a small ocean salmon farm. We raise king salmon, which is a close
06:34relative to rainbow trout. We've been here for 40 years. We're Ngāti Pirau and Ngāti Erekehu
06:40owned. We have a 100% partnership with the New Zealand business. And how old would they be?
06:45Two and a half years old. These fish start off in the hatchery. They're 30 grams. We bring them
06:50out to the farm. We'll raise them for two years. They're fed sustainable fish food. We add algae
06:55oil instead of using wild fish caught oil. So yeah, we're quite big on that sustainability.
07:01Those salmon are called king salmon. What's the difference between a king salmon and, let's
07:04say, an Atlantic salmon? Well, first of all, they're called king for a reason. They like
07:09the wagyu of beef, a higher oil content with omega-3s. And they're a lot harder and tougher
07:13to raise. They're quite shy. That's why they produce such a premium product. We farm 90%
07:18of the world's king salmon and the rest is another species. Wow. Well done, mate. All
07:24good. Here you go, boys. All right. That was good cooking, mate. Beautiful. Thanks,
07:30buddy. No worries. Thanks for having us. Thanks everyone. Pleasure. We'll do it justice.
07:37All right. Hey. Spending too much time together. Salmon at home to find a location for a cook-off.
07:47I reckon anywhere around here is beautiful. Only spot we find is going to be ideal to cook
07:52it. Did you know it was a failed French colony? Was it? Thanks for reminding me.
08:02What's that, mate? It's moving. Why is everything in French if it's a failed French? Maybe they're
08:08trying to keep a little bit of a French accent around town, you know, for a souvenir. The
08:14big letdown of this town obviously is there's no Irish part. Maybe if I leave here and become
08:20the mayor. That's my first thing that I would propose to the council. Murphy Bacuse? Murphy Bacuse. Murphy
08:25Bacuse. Murphy Bacuse. Guinness on top. Mayor Manu. It's got a ring to it. Mayor Manu. Look at that.
08:36All trees, all grown. This looks like a stunning little backdrop for a cook next to the water. Let's
08:46stop right here. Wow. Are you a fisherman? I think so. Couldn't get a better backdrop,
08:56could you? So we've got salmon. It's a beautiful piece of fish and a very fatty, full of vitamins
09:10and quite thick as well, isn't it? Yeah. I wouldn't mind a nice square. Oh, you want the best,
09:15but you take whatever you want. Are we going to play nicely or...? I'm like a seagull. You
09:20just leave me whatever's left. I'll give you half of that. Yeah. And half of the other. Yeah?
09:25Happy with that? Very. The waves are lapping. That's all I can hear. And a little bit of my
09:35whinging as well. Did you just see my head? Yeah. Okay. I'm going to poach my fish with the skin
09:42on, cook my tomatoes. I'm going to make a little broth with some cider.
09:48Whoa! Did you shake the tin? It might have got a little rattled. Still perfectly good. Sorry, chef.
10:00What I do is bring the cider to the boil. Removing the alcohol, we're going for the flavour. Half
10:06a chilli goes in. Tomatoes. I've got some red onion going in. Like a corp bouillon. Great
10:13for poaching fish. A little bit of garlic. Salt. A splash of acidity with vinegar. What are you doing? I'm
10:24taking 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. Like this. And that's going to be toasted. And
10:35I just want a little bit of a crust on the outside. Inspired by tatsaki, the Japanese style beef. Beautiful.
10:42All right, I'm going to do a little bit of dressing now. A bit of soy sauce in there, which
10:45is going to give you obviously the saltiness. Toasted sesame seed oil. Very nutty. I've got some lime juice. And
10:52I found some beautiful New Zealand mandarins. Oh, look at that. Oh, wow.
10:58I'm going to get a leaf out of your book and put some vinegar in there. That's why I wrote
11:02the book. To help people. It's like the Bible. Just less pages.
11:11Chilli paste. The tomatoes are starting to break down. They're going to flavour the stalk. It's going to change colour,
11:17as you can see. And then last minute you pop your fish in to poach in that stalk. And then
11:22you just leave it. Let it come back and it's ready.
11:26Voila. Voila. Voila. Is it voila or voila? Voila, voila. V-O-I-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, but unfortunately...
11:39Why is it not French? We failed. Because you're always late. You're always late. That is not effing true, brother.
11:46I'm always on time, if not in advance. That's one of my key strengths in life. I was speaking of
11:54the French in general.
11:56Ah, sorry. Take care of me, chef. 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. I'm happy with that.
12:10Let's have a little cider.
12:16You're such a wally. Did 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?
12:30All right, I'm ready to go. Lightly seasoned 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 cooked. On a salmon, it works so well.
13:03All right. The 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 bloodline off.
13:31Bloodline off, yeah.
13:44Well, firstly, the salmon came right from there.
13:48This water's there. It's fresh.
13:50Add a little tattaki number, Japanese style.
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, it's that colour.
14:10Blushing pink inside, just a little bit on there.
14:13This is perfectly cooked.
14:18The texture of the salmon right now is incredible.
14:22It's just holding together, but it's cutting like butter.
14:25The least you do, the better.
14:27Like that, sear, 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 gonna 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!
15:28Woo!
15:29Keep going.
15:31Release him back to the wild.
15:35Why not?
15:37Ah!
15:39Woo!
15:46A little ice cream after dinner.
15:51Hello.
15:52Hi, how are you?
15:54Very well, very well.
15:55Bonjour.
15:56Can we please have a Cavity Marlboro salted caramel?
16:01Sure.
16:02A vanilla bean.
16:04Yay, vanilla bean.
16:06We'll try a chocolate fudge while we're here.
16:08And a plum and a creme fraiche.
16:13Two for you, two for me.
16:15I think that'll be it for the minute.
16:17Yeah.
16:17Thank you for coming.
16:20Bye.
16:24I've got the Marlboro salted caramel.
16:27I love that flavor.
16:28You know the sweet and saltiness to get?
16:31Throw it out for a minute.
16:34The chocolate one's good.
16:35No, try that.
16:38That's slightly good, mate.
16:39Throw it out.
16:42That's cool, huh?
16:43Mm.
16:43There's an old fun fact about this.
16:45I'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 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 a 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!
17:47Go on.
17:52Goodbye, da gorilla.
17:56Seeing as though we are in the South Island, and we are kitted out in what you might
18:00say some iconic New Zealand ware, Swan Dry.
18:04Swan Dry.
18:04I think we should stop in at a farm called The Pillar where they get the wool to make Swan
18:10Dry.
18:10Let's do that.
18:11You like my red?
18:12I've got the blue.
18:13Yeah.
18:15Fun fact, Swan Dry, the original bush shirt, has not changed design since 1927.
18:23And I believe they started in 1913.
18:26Yeah.
18:26And do you know what?
18:27It'll last forever.
18:29It'll last longer than us.
18:30Well, at this stage, you know?
18:33100%.
18:34Oh!
18:35Look at that.
18:36Sheep.
18:37Sheep in the middle of the road.
18:38Incredible.
18:39Like a New Zealand safari.
18:46You ever shoot a sheep?
18:48Have you?
18:49No.
18:50I know the logistics.
18:51Do you?
18:52Head between your thing.
18:55All the feet.
18:56Little bit of whoop.
18:57The belly.
18:57Then you just follow around the sides, whisper in its ear.
19:00You've got so much knowledge, it's incredible.
19:08Look at that.
19:09We're that high up.
19:11We're driving through a cloud.
19:13Yeah.
19:16Stunning.
19:17Incredible.
19:23Don't slip.
19:23You would not want to slip down that, let me tell you.
19:27Dov, dov, dov, dov, dov, dov, dov, dov.
19:28Left, left, left, left.
19:31It's amazing views from here.
19:34Far out.
19:40All right, here we are.
19:47Hello, hello.
19:48Hey, guys.
19:49I'm Jenny from Swan Drive.
19:50Nice to meet you.
19:50Nice to meet you.
19:51Hi.
19:52Nice to meet you.
19:53Do you like the outfit?
19:55Yeah, you look pretty good.
19:56Drink it in.
19:57Yeah.
19:58What an amazing spot you got.
20:00On a nice day, yeah.
20:01Driving down here was a little scary.
20:03Yeah.
20:03But it looks amazing.
20:05How long have you been here?
20:06I'm lucky enough to be sixth generation.
20:07Oh, wow.
20:08Yeah, my ancestors came from France.
20:11There we go.
20:13The Irish can't do wool.
20:14We can.
20:15Carry on.
20:16Carry on.
20:16So they came six years ago from France,
20:19basically in this spot here?
20:21Around this area, yes.
20:22Yep, Akaroa and surrounding areas.
20:24Akaroa, did you know that's a failed French colony?
20:26Just pull it out there.
20:27Carry on.
20:28Sorry.
20:29So you guys been on farms much?
20:30A little bit, eh?
20:31We're going to shoot that grain.
20:33Yeah.
20:33We've been on a few farms.
20:34Basically, we're ready to get dirty if you need us.
20:37Good.
20:37Tell us about the connection between the sheep, the wool, Swan Drive.
20:41How does it work?
20:42We share our sheep twice a year.
20:44Yep.
20:44And we're ZQ accredited, which is the most ethical standard in the world.
20:48Yeah.
20:49Okay.
20:49And Marina New Zealand supply Swan Drive with our wool.
20:52Yeah.
20:52And how many sheep have we got?
20:54We share about 3,000.
20:56Ooh.
20:56Wow.
20:57It's not a big farm, but it's big enough to support a family.
21:00Yeah.
21:00And then we get this done with the wool.
21:01Yeah, yeah.
21:03Actually, it's nice and warm.
21:04Very good for winter, that's for sure.
21:06Yeah.
21:06All right.
21:07What are we going to do?
21:08We can sort some sheep up and separate the lambs from the ewes.
21:11That dangerous?
21:11It can be.
21:12Depends on the sheep.
21:13Well, we've had issues with horses.
21:15You're not all about that.
21:16What about we?
21:16Me.
21:17Okay.
21:17Got everything.
21:18Scars.
21:19But first we've got to get the sheep in to draft them up.
21:21So we use dogs to do that.
21:23Yeah.
21:23And to control the dogs we use whistles.
21:25So we have a small gif for you guys if you want to try and learn how to control the
21:29dogs.
21:29A wee gif from ZQ and Swan Drive for you.
21:30Oh, thank you so much.
21:31To help you learn how to control the dogs.
21:33Oh my god.
21:35It's a whistle, Greenstone.
21:36Oh wow.
21:37Thank you so much.
21:38You're welcome.
21:39Is that what you do?
21:40Yep.
21:42Just hold it loosely in your lips.
21:44Put your tongue under it.
21:46Don't blow hard.
21:47Just hum into it.
21:50Oh.
21:51Here we go.
21:52Get in there.
21:55You're getting it.
21:56Look, they're moving.
21:57Come on in, lads.
21:59Shall we go and have a crack?
22:00Not sure his sheep's going to be coming in, but I'm going to...
22:15Well done.
22:16Hey.
22:17That was pretty easy, huh?
22:19Do you guys want to have a go at separating the ewes from the lambs?
22:21Oh wow.
22:23So up the front of the race there, there's two gates.
22:25Yeah.
22:25So ewes, lambs.
22:26And every mistake you make, you owe me one bear.
22:34Ready?
22:35Alright, let's go.
22:37Big.
22:37Small.
22:38Small.
22:39Big.
22:40Big.
22:40You're small all the way now.
22:42Small, small, small.
22:42Too easy.
22:43Whoa.
22:44Whoa.
22:45Whoa.
22:46One bear.
22:48Oh no.
22:50Colin, you're up.
22:51Let's go.
22:51Let's go.
22:52Let's go.
22:52Let's go.
22:54Stop.
22:55No, you're pushing me too fast.
22:57Stop.
22:57Stop, Eric.
22:58Whoa, whoa, whoa.
22:59Come back.
23:00Come back.
23:00Come in.
23:01You go.
23:01She brings me on.
23:04Oh.
23:04It's an alarm bug.
23:05Oh.
23:08I 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.
23:18You're an expert, though.
23:19Oh, you won't be it.
23:20That'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.
23:26It's a real skill, though.
23:28You've got to be on your game, don't you?
23:29Yeah.
23:29Yep, definitely.
23:31So, guys, next job, we'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.
23:45The dogs will run up there and bring them down.
23:47The heading dogs steer the mob and you push with the hunt away.
23:50And to do that, we use a whistle.
23:51We want the dog to run.
23:53Yeah.
23:54Give me a second.
23:56Once the dog's up there, we want the dog to stop.
24:00And then depending where the sheep go, we want the dog to be able to go left or right.
24:04The right is.
24:06Left is.
24:06Left is.
24:07Right.
24:09Left is.
24:11And then if it's a hunter way, you want it to bark.
24:16Oh, yeah.
24:17All right, mate, calm down.
24:21What he said.
24:23You guys got it mastered here again?
24:25No.
24:26All right, guys, so can you bend up the hill?
24:30Wow.
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. We might have to go left now.
24:49Yeah, good for that.
24:56He's got like 10 people telling him what to do.
24:58He's going to ride, isn't he?
24:59Yeah.
25:00Wow, we're going to go.
25:04So I reckon he might need a bit of help,
25:05so shall we send out the hard-hitter now?
25:07Send him the boss.
25:08Oh my God.
25:09Oh, he took it.
25:10Ah, yeah.
25:11Big dogs in pounds.
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, yeah.
25:29You couldn't do it without them, could you?
25:31No.
25:31There's no way you can do it.
25:32It would take hours to just grow.
25:34Yeah, yeah.
25:35And 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'll go into the wool sheep now and share 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?
26:01We're on TV, but never live.
26:05Yeah.
26:06What are you laughing?
26:06No, I'm not laughing at you.
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.
26:13A couple of wool hands sorting out the wool.
26:14And then the good stuff, we bale up into the presses.
26:16We get about 70 to 80 fleeces in here.
26:19Ho, ho, ho.
26:21Yeah, we'll watch Hannah shear the sheep.
26:23Who's better, you or Hannah?
26:25Depends.
26:27I think Hannah is because that's why you're standing here, mate.
26:30Yeah.
26:33Whoa.
26:35Hello.
26:42Wow.
26:43Hannah will hold it for you.
26:44You guys can have a go if you want.
26:46Oh, yeah.
26:46Yeah.
26:49How does this work?
26:51You're going to go down the skin.
26:53Ooh.
26:55Can you do that?
26:56I thought we were going to do that bit.
26:58Go.
27:06Oh.
27:07Sorry, mate.
27:09All good?
27:13Little bit on there.
27:15Groser 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 care, Manu.
27:22I'm done.
27:23Hang on.
27:23Just hold that leg down.
27:24And we 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, it'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, so it makes the best garments.
28:42It means that every fibre that is spun out of this wool lasts a long, long time.
28:46It's really durable.
28:48And Swan Dry's been using NZ wool for over 110 years.
28:51And some of the garments are still around from the 40s and the 30s.
28:55It's really like cooking.
28:57You can't get a great recipe with rotten vegetables.
29:00Well, that's exactly right.
29:01And Hannah and Will here at the Pillar do a fantastic job.
29:04Great.
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?
29:29Isn't that Pickle?
29:30Yeah, that'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.
29:38They were hungry a minute ago and now they don't want it.
29:40I think they know you guys are chefs.
29:41Probably.
29:42They probably smell fear from the two guys who are going to cook them later on in their
29:46lives.
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?
29:55Come here.
29:56Charlie, come here.
29:57Here.
29:58I think it's good.
29:59You all right there, mate?
30:01Mate, anything with hooves, just...
30:07Look at that.
30:07Oh, look at you.
30:09You're all over it.
30:10Hey.
30:10Sheep 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 the works.
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?
30:26So she'll...
30:26The girl will.
30:27She'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.
30:34Packle's bigger, and Beau's got a little bit of black on his nose.
30:37When you start looking at them, they've got a little desperate quirks.
30:41You can notice the girls and the boys a little bit, you know?
30:44Because they don't have their pictures.
30:47See you again soon.
30:48What's going on?
30:49On the pipe.
30:50Yeah.
30:51Come on, girl.
30:52Hey!
30:55Well, guys, thank you for showing us where it literally comes from, how it's done, the
31:00amount of work.
31:01I don't think we're really cut out for the shearing thing, but this is one of the funnest
31:06days we've had.
31:06Oh, good.
31:07But how are we going to get out?
31:10What's 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.
31:29Do not worry about it.
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.
31:50So, 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.
32:11No, straight.
32:11Straight to Christchurch.
32:21It's been over a year since we were last here, was it?
32:24Yes.
32:24And 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
32:37and 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 oozy-ness of the cheese.
32:49Oozy-ness of the cheese.
32:51Oozy-ness of the cheese.
32:51And you want a soft one.
32:52Can you stop talking about it?
32:53You want a soft one.
32:55And 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.
33:14Hi, kids.
33:16I'm starving.
33:18I'm starving.
33:20I'm starving.
33:21I'm starving.
33:22Lead the way.
33:31Hey!
33:32Who's this?
33:33Yo!
33:34Yo, what'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.
33:41Hey, what have we got there?
33:41Grape bear.
33:42Beautiful.
33:43I'm hungry.
33:44Starting.
33:44Oh, let's go.
33:45Well, first and foremost,
33:47Tēnā koutou i te tainga mai ki tōku nei whare, ki tō tātou whare.
33:51Ko inau taku wāhi noho.
33:53Welcome 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.
34:01Yeah.
34:01Which I love, man.
34:02Papa Smashies.
34:03Now we actually have a permanent shop, but it started right here, literally where this grill
34:07is set up.
34:07Wow.
34:07On this exact grill too.
34:09We're doing a bit of a throwback pop-up tonight.
34:10The originals.
34:11We're going to make a couple of double cheeseburgers.
34:13Oh, yeah, yeah.
34:13Double.
34:14They've got to be double, man.
34:15You're taking a medium to large size steakhouse burger, you're splitting it in half to double
34:20the browning.
34:21Stop talking about it.
34:22Let'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, and then September last year we did I think 140
34:34or 150.
34:35Wow.
34:35Yeah.
34:36So 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.
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 want it a little bit on the medium to low side.
34:53Gives 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, so.
35:02It should need nothing else other than salt and maybe a touch of garlic and pepper.
35:07Okay.
35:07Ferretti on the cheese.
35:08Oh, look at that.
35:09That is crispiest.
35:11Yeah, yeah, yeah.
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
35:19about one minute to finish up.
35:20So that's for entree.
35:21I think we're going to have him in.
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.
35:32Feb 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, super strong vinegar in it.
35:39Just some seasoning on top of that, really.
35:41I think fundamentally a hamburger is really simple.
35:44You say it's simple, but it's not really that simple to get it right like that all the time.
35:48The first 2,000 are the hardest.
35:53Now, I need to tell you real quick.
35:54These beautiful pickles here, these are Canterbury-grown cucumbers.
35:57Yeah.
35:58They're made around the corner from my shop and sitting.
36:00They're a pure vinegar, cold pickle.
36:03So there's no heat, there's no water, there's no filler.
36:05These are just gorgeous, and 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?
36:12Yeah.
36:13Woo-hoo-hoo!
36:14Thanks, buddy.
36:15Thank you so much.
36:23That's cool.
36:25It just hits the spot right in the side of it.
36:29I've been dreaming of this all afternoon, and it doesn't disappoint.
36:33We basically explained this exact burger in the car.
36:38And the expectation got delivered.
36:41Mm.
36:42You 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 quite
36:51thick.
36:52Yeah.
36:52So the smash is on the outside so that you've got a crispness.
36:55Mm.
36:55But you've still got a bit of beef that you can chew on.
37:00What a great thing to have in your neighborhood, huh?
37:03Mm.
37:04I don't think I could do six, though.
37:07I'd definitely do another one.
37:09Mm.
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,
37:22is 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.
37:29Yeah.
37:30That is just food for my soul, man.
37:31And I hear you do some stuff on the mental health scene.
37:34Yeah, so I've got this mate.
37:35We used to work at a charity based around going into high schools and doing talks about wellbeing.
37:39And so he's now the boss of that organization, 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.
37:47Yeah.
37:47Getting that cold rush of blood to the head that calms you down,
37:50enables you to really set yourself out well for a day,
37:52and sort of consider where you're at before heading into a weekend.
37:55I do a pretty similar W&L in Sydney.
37:586am into the ocean.
37:596am in Sydney, eh?
38:00Yeah.
38:00Winter, summer, spring, whatever we're in.
38:03Yeah.
38:03You want to come for a dip?
38:04I want to go for a dip.
38:04Hey, Christian.
38:06This guy right here, this is the cold water dip specialist.
38:08Hello, my friend Colin.
38:09Nice 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.
38:21We can do cold.
38:22Yeah.
38:22Oh, it's awesome.
38:23And what's our speedo policy, Christian?
38:25Oh, speedo's, you know, encouraged but optional.
38:28Yeah, yeah.
38:29I rock up in speed, I say no one else is wearing them.
38:32I know where you're going, mate.
38:33Yeah, yeah, yeah.
38:34I think I'll get the babi out and do a little sausage sizzle.
38:37Oh, my gosh.
38:37He come out to warm you up again.
38:39Are you serious?
38:39Yeah, yeah, yeah.
38:40Let's go.
38:41Oh, mate.
38:41It's a date, isn't it?
38:43It's a date, man.
38:47Boys, thank you so much for coming, eh?
38:49Thank you very much, mate.
38:50Woo-hoo-hoo-hoo.
38:51Amazing various.
38:52Tēnā, bro.
38:52Tēnā kōroa.
38:53We'll be able to see you boys there, eh?
38:55See you, mate.
38:56Tēnā kōroa.
38:56Tēnā kōroa.
38:57See you kids.
38:58Hey, everyone.
38:59Mihiatu, mihiiatu kia rātou.
39:01Ka kite!
39:02Ka kite!
39:03Ha, ha, ha, ha.
39:05Tērā māi ngā iwi, au-we!
39:08Tātou, tātou e.
39:12Tū tīrā māi ngā iwi, au-we!
39:29Oh, myaş, what do you reckon about this ocean?
39:32Do you know, mind a little bit of this?
39:35We're seeing there big man's uncooking.
39:36Oh mate, this is a treat.
39:39This is going to be so good.
39:40This is my charity, the group we have in Sydney,
39:43with no one's watching.
39:45I love that.
39:46We meet every week, we do a training on the beach,
39:49and they've got this thing called a circle of trust,
39:51so anyone who's not feeling very good or whatever,
39:53they just get supportive, and then they have a swim in the ocean.
39:57Man, I love that.
39:58It's a really good connection.
40:00That's what this has always been for us too.
40:01We all go through our ups and downs,
40:03and people want to be there for each other,
40:05but no one always knows how.
40:07Having something really like a routine means no matter what,
40:10we're going to be down here, we'll catch up with you.
40:12Yeah.
40:12Gives them another support network.
40:13Because they know I messed up on the road quite a bit,
40:15so this is good, this is good.
40:17Thanks for having me.
40:18You're welcome.
40:18We're stoked that you could join us,
40:20especially since you bought the barbecue.
40:21I brought my cook.
40:22It's a bit too early for him.
40:26We got the camera right up here, don't we?
40:30Oh, God.
40:32There we are.
40:33So good, man.
40:34Look at this.
40:36What do you call this, bro?
40:37We're going to ride on time, fella.
40:41So 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 drawcard,
40:53if I'm honest.
40:55Me, mate.
41:00We're about to go for us slums.
41:02Thanks for coming down to Chilli Vibes.
41:03Before we all get in the water,
41:05if you'll just gather in, especially 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 puffers specials from last night.
41:21Woo!
41:22Let's do it.
41:24Woo!
41:26Woo!
41:43We couldn't have picked a better morning.
41:45Still.
41:45I'm still working off the burgers.
41:48Yeah.
41:49Just a great turnout.
41:50The kids are out.
41:51The mums.
41:52It's not just a man's thing, is it?
41:53Yeah, nah, nah, yeah.
41:54It's a community.
41:54Yeah, it's just a whole Bano 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 gonna need a lot of sausages.
42:04He's gonna need a lot of sausages.
42:06He's gonna be grumpy.
42:15Sausage, Cecil!
42:18Thanks for having us.
42:19And enjoy.
42:20We appreciate it.
42:23There you go, buddy.
42:25Sausage.
42:26There you go, mate.
42:29Nothing unreal.
42:30Thanks, guys.
42:30You need a drizzle.
42:31A sausage is really nothing greater.
42:33Cheers, boys.
42:34Cheers.
42:35Sausage.
42:36Maybe like some onions.
42:38Why not?
42:40My 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?
43:03Mmm.
43:07You couldn't have asked for a better set-up.
43:09The sun just coming up over the waves.
43:12You got nailed.
43:13I thought I was going to be cooking about 20, and I cooked 50.
43:17We've had an amazing time in the South 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.
43:34And 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 there was going to be a little...
43:46Exchange?
43:47A little exchange.
43:48All right.
43:49Enjoy.
44:01Ah, you did it!
44:07Sam the butcher.
44:08Sam the butcher.
44:09Hey!
44:10See that?
44:11Oh, it's smoking.
44:12It's on fire.
44:13I haven't seen him run that fast in years.
44:15How far have we come 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!
44:36Oh, oh.
Comments