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Off the Grid with Colin and Manu Season 2 Episode 4 englishsubtitle fullfilm🍿🍿 Burning Promise
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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 north, eh?
00:07And then that gives a .
00:08You haven't had a face 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 town.
00:21And now we're part of it.
00:22Mmm, so good.
00:24It's probably the neverest one I've ever had in my whole life.
00:28Oh, Clara, what 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!
01:06Oh, Clara, what a beautiful place, huh?
01:09It's stunning.
01:10Look at this.
01:11Green, blue water.
01:12What 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,
01:27and hopefully we're going to be playing with them.
01:28Are the dolphins ready for an Irish and a French whale?
01:31Not sure about that.
01:33Fun fact about Akaroa.
01:34Come on, here we go.
01:36Well, not so much fun for you.
01:37Give it to me.
01:38It'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
01:54that does very good business.
02:03Welcome to Black Hat 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.
02:14Sitting out here in the harbour today,
02:15we're hoping to swim with the world's smallest and rarest
02:17of the dolphin species, the Hector's Dolphin.
02:19We're looking at 1.2 to 1.4 metres.
02:22Little rounded black dorsal fin.
02:24Looks a little bit like Mickey or Minnie Mouse's ear,
02:26but 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,
02:36marine 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
02:43at 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,
02:56show a bit of love,
02:57it's really important what we do here.
03:00There we go.
03:00Coming straight towards the bale.
03:02Dolphins!
03:03There we go.
03:03Right 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.
03:16Yeah, fair enough.
03:16We want to see them interact with us
03:17just as much as we're interacting with them.
03:23Do you know where you live?
03:25It'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 had the idea.
03:31That's right, you see.
03:32The French, they got here late.
03:33They came here.
03:33Jean Langlois, a whaling.
03:35He sailed back to France.
03:36He gathered some settlers.
03:37They came back.
03:37And by the time he got back,
03:39they got here first.
03:40The HMS Britomire 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...
03:48Oh, we have a business of the tune picking.
03:53Righto, 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.
04:14Oh, come on.
04:17Oh, there you go.
04:19Oh, come on.
04:22Oh, racing over to you.
04:25Amazing.
04:28It's very low.
04:29You see it down in the water
04:30and you're very happy to see it.
04:32Yeah, I know.
04:32Oh, come on.
04:37Oh, that's how it walks in.
04:40Well, you speak dolphin,
04:41but then you speak English.
04:45Look at that French island over there.
04:49Veiled French colony.
04:53Oh, look at that.
04:55Come on, darling.
05:00Turn around, turn around.
05:03Thank you for having to do.
05:04Quite a bit off, huh?
05:07Oh, New Zealand.
05:11Taxi.
05:12Taxi.
05:13Woo.
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.
05:23Yeah, that one.
05:24Pretty cool.
05:25Put it on a bit of a show, which is great.
05:26Thanks, man.
05:27Unreal, guys.
05:28Beautiful.
05:28Nice time.
05:29Bye.
05:30Take us home.
05:32Another little tick, tick, tick.
05:34Look at this.
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.
05:45It's gotta go.
05:52Cheers, man.
05:52Cheers, man.
05:52Thank you so much.
05:53Thank you for coming.
05:54Come again anytime.
05:55Cheers, man.
05:56Cheers, man.
05:56Cheers, man.
05:56Cheers, man.
05:57Cheers, guys.
06:06You can see some salmon from here.
06:08This is the salmon farm.
06:10Look at those guys.
06:12They actually...
06:12We can see some salmon, look at you.
06:14Hi there.
06:15G'day, mate.
06:16We'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.
06:25Look at that.
06:25Look at those whopperos.
06:26Got a big fat belly, huh?
06:27Yeah, yeah.
06:28Only 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.
06:40We have 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 sustainable fish food.
06:54We 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're 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.
07:15That'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, well done, mate.
07:24All good.
07:26Here you go, boys.
07:27All right.
07:28Whoo!
07:28That was good cooking, mate.
07:29Beautiful.
07:30Thanks, buddy.
07:30No worries.
07:31Thanks for having us.
07:32Pleasure. We'll do it justice.
07:37All right.
07:39Hey!
07:40Spending too much time together.
07:42Yes.
07:43Salmon in hand.
07:44Find 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 that, mate?
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-Bacuz?
08:24Murphy-Bacuz.
08:25Murphy-Bacuz.
08:28Murphy-Bacuz.
08:28Murphy-Bacuz.
08:29Murphy-Bacuz.
08:29Murphy-Bacuz.
08:30Murphy-Bacuz.
08:30Murphy-Bacuz.
08:34Murphy-Bacuz.
08:35Murphy-Bacuz.
08:36Murphy-Bacuz.
08:37Murphy-Bacuz.
08:37Murphy-Bacuz.
08:38Murphy-Bacuz.
08:41Murphy-Bacuz.
08:45Murphy-Bacuz.
08:45Murphy-Bacuz.
08:46Murphy-Bacuz.
08:47Murphy-Bacuz.
08:48Murphy-Bacuz.
08:53Murphy-Bacuz.
08:54Murphy-Bacuz.
08:55Murphy-Bacuz.
09:06Good job.
09:06So we've got salmon.
09:07It's a beautiful piece of fish, and they're very fatty,
09:10full of vitamins.
09:11And quite thick as well, isn't it?
09:12Yeah.
09:12I wouldn't mind the nice square.
09:14Oh, you want the best, but you 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.
09:24Yeah?
09:25I'll give you that.
09:26Very.
09:31The waves are lapping.
09:32That's all I can hear.
09:34And a little bit of my winging as well.
09:37You just in 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.
09:50Did you shake the tin?
09:51It might have got a little rattled.
09:55It's still perfectly good.
09:57Sorry, Chef.
09:59What I do is bring the cider to the boil.
10:02Removing 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, and like a corp bouillon.
10:12Great for poaching fish.
10:14A little bit of garlic, salt, and 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 caught like this.
10:33Oh, yeah?
10:34And that's going to be toasted.
10:35And I just want a little bit of a crust on the outside, inspired by Tatsaki, the Japanese-style
10:40beef.
10:41Beautiful.
10:42All right.
10:43I'm going to do a little bit of dressing now.
10:44A bit of soy sauce in there, which is going to give you, obviously, the saltiness.
10:48Tosted sesame seed oil.
10:49Very nutty.
10:50I've got some lime juice, and I've 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 and 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.
11:11Chili paste.
11:13The 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.
11:23Later, you 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, you could be learning a little bit more French.
11:38But, unfortunately...
11:39Why is it not French?
11:40We 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.
11:56Ah.
11:56Sorry.
11:57I was, but then I just turned it on its head.
12:01All right.
12:01I just have to fry the fish and I'm done, Chefie.
12:06I'm happy with that.
12:10Let's have a little cider.
12:16You're such a wally.
12:18You catch yourself.
12:19Yeah.
12:19Good 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.
12:30I'm ready to go.
12:32Lightly seasoned the salmon into my stock, skin side down.
12:36You don't want to boil this.
12:38You 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 the salmon, they work so well.
13:03All right.
13:04The fish has changed colour, so I'll take that out to rest.
13:09Now I'll throw in asparagus.
13:12Okay.
13:19So soft.
13:25And when the fish is cooked, you can just peel that skin off.
13:29And what I like to do is scrape a bit of that bloodline off.
13:32Bloodline off, yeah.
13:44Well, firstly, the salmon came right from there.
13:47This water is there.
13:49Yeah.
13:49It'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.
14:08Oh, that's what you wanted.
14:10Perfectly cooked.
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, poached.
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 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 Sea World.
15:21Look at Shamu.
15:23Ah!
15:25New Zealand!
15:28Woo!
15:29Keep going.
15:31Release them back to the wild.
15:46Little 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.
16:02The vanilla bean.
16:04Yay!
16:05Vanilla bean.
16:06We'll try a chocolate fudge while we're here.
16:09And 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.
16:20Bye.
16:20Bye.
16:24I've got the Marlboro salted caramel.
16:27I love that flavor.
16:28You know the sweet and saltiness again?
16:30Mm.
16:31Try it out for a minute.
16:32Mm.
16:34The chocolate one's good.
16:35No, try that.
16:38That's really good, mate.
16:39Try it out.
16:42That's cool, huh?
16:43Mm.
16:43The 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.
17:21To freeze.
17:27Wow, look at that.
17:29So you guys been on farms, mate?
17:29It's not going to shoot that brain.
17:31Whoa.
17:31Stop.
17:32No, you're pushing it to free for us.
17:36See you later.
17:37It's time to hit the city of Christchurch.
17:41Our friends said we'd smash that game.
17:43Show Japan for us home.
17:45Get ready.
17:52Goodbye, Dakarola.
17:56Seeing as that we are in the South Island,
17:58and we are kitted out in what you might say
18:01some iconic New Zealand wear, Swan Dry.
18:03Swan Dry.
18:04I think we should stop in at a farm called The Pillar
18:07where they get the wool to make Swan Dry.
18:10Let's do that.
18:11Do you like my red?
18:12I've got the blue.
18:14Yeah.
18:15Fun fact, Swan Dry, the original bus shirt,
18:19has not changed design since 1927.
18:23And I believe this started in 1913.
18:26Yeah.
18:26And do you know what?
18:27It'll last forever.
18:29It'll last longer than us.
18:31Well, at this time, do we?
18:33100%.
18:34Oh!
18:35Look at that.
18:36Sheep.
18:37Sheep in the middle of the road.
18:39Incredible.
18:40Like a New Zealand safari.
18:46You ever shoot a sheep?
18:48Have you?
18:49No.
18:50No.
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.
18:59Whisper in its ear.
19:00You've got so much knowledge.
19:01It's incredible.
19:08Look at that.
19:09We are now high up.
19:11We are driving through a cloud.
19:16Stunning.
19:17Incredible.
19:23Don't slip down.
19:23You would not want to slip down that, let me tell you.
19:27Doof, doof, doof, doof, doof, doof.
19:28Doof, doof, doof.
19:31It's amazing views from here, far out.
19:40All right, here we are.
19:47Hello, hello.
19:48Hi, I'm Jenny from Swan Drive.
19:50Nice to meet you.
19:50Nice to meet you too.
19:51Hi.
19:53Hey Colin, nice to meet you.
19:54Do 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, but 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 bull.
20:14We can.
20:15Carry on.
20:16Carry on.
20:17So they came six generations ago from France,
20:19basically in this spot here?
20:21Around this area, yes.
20:22Akaroa 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?
20:30Yeah, a bit.
20:31I was going to shoot that grain.
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.
20:48Okay.
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.
20:56Oh, wow.
20:57It's not a big farm, but it's big enough to support a family.
21:00And then we get this done with the wool.
21:02Yeah, yeah.
21:03Actually, it's nothing warm.
21:04Very good for winter, that's for sure.
21:06Yeah.
21:06Alright, what are we going to do?
21:08We can sort some sheep up and separate the lambs from the ewes.
21:11It's that dangerous.
21:11It can be, though.
21:12Depends on the sheep.
21:13Well, we've had issues with horses.
21:15You're not odd about that.
21:16You're going to go we.
21:16Me.
21:17Okay.
21:18Got everything.
21:18Scars.
21:19But first, we've got to get the sheep in to draft them up, so 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
21:28A 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.
21:39Yeah, is that what you do?
21:39Yep.
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.
21:56Hey, look.
21:57They'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 mean...
22:10I did that.
22:10I did that.
22:14I did that.
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 beer.
22:34Ready?
22:35All right, let's go.
22:37Big.
22:38Small.
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 beer.
22:48Oh, no.
22:50Colin, you're up.
22:51Let's go, let's go, let's go.
22:52Let's go.
22:53Let's go.
22:54Stop.
22:55No, you're pushing it in too far.
22:57Stop.
22:57Stop, Eric.
22:58Whoa, whoa, whoa.
22:59Come back, come back.
23:00Go in.
23:01You go.
23:01She's free for us.
23:07I believe all animals should be together.
23:12It's a sea of sheep.
23:13Oh, really?
23:15They go so fast at one go, you just split them apart and stuff.
23:18You're an expert, though.
23:19How are you one beer?
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.
23:27It's a real skill, though.
23:28You've got to be on your game, don't you?
23:29Yep, definitely.
23:31So, guys, next job, we're going to get these sheep up here, down to us.
23:34We don't have to go there.
23:36You want to go?
23:37Whoa, whoa, whoa.
23:38You're not going to join him.
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.
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.
24:03The right is...
24:07Left is...
24:11And then, if it's a hunt away, you want it to bark.
24:15Quiet, quiet, quiet, quiet.
24:17Oh, yeah, yeah.
24:17Alright, mate, calm down.
24:21What he said.
24:23You guys got it mastered, do you reckon?
24:25No.
24:26Alright, guys, so can you then bend up the hill?
24:30Wow.
24:31Here we go.
24:37I'm just speaking Irish still now.
24:39Do you want to get up there that fast?
24:42Wow, look at that.
24:44Do you remember to stop myself?
24:47There we go.
24:48We might have to go left now.
24:49Yeah, good for it.
24:57He's got, like, ten people telling him what to do.
24:58He's going to ride, isn't he?
24:59Yeah.
25:00Wow, look at him go.
25:04So I reckon he might need a bit of help, so shall we send out the hard-hitter now?
25:07Send in the boss.
25:08Oh, my God.
25:11Big dog's in town.
25:15Look at this boy going.
25:19I've been running too if that can answer me.
25:23Is that the alpha?
25:24Do you think he is?
25:27He loves his job, doesn't he?
25:28Oh, yeah.
25:29Yeah.
25:29But you 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 go.
25:34Yeah, yeah.
25:34And 12 hours.
25:35Yeah.
25:37That is so cool.
25:38I'm going to get one of these for my kids.
25:40Dinner.
25:42Laundry.
25:43We're going to the Wall Street now and share the sheep,
25:45and see the beautiful product that we get from the sheep.
25:47Yeah.
25:48Good boy.
25:58Welcome to the Wall Street, guys.
26:00Have you seen sheep shown before live?
26:01It's on TV, but never live.
26:05Yeah.
26:05What are you laughing?
26:06No, I'm not laughing at you.
26:07It's just a 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 bail up into the presses.
26:17We get about a set of 80 fleeces in here.
26:19Ho, ho, ho.
26:21Yeah, we'll watch Hannah shear the sheep.
26:23Who's better, you or Hannah?
26:26Depends.
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.
26:46It's good.
26:49How does this work?
26:51You're going to go down the skin.
26:55Can you do that?
26:56I thought I was going to do that bit.
26:58Go.
27:06Go.
27:08Sorry, mate.
27:09All good?
27:13A little bit on there.
27:15I feel stuck to the skin.
27:17You want to go?
27:18Yeah.
27:19Right, I'm out.
27:20See you later.
27:21Take it, Manu.
27:22I'm done.
27:23Just hold that leg down.
27:24You want to start walking?
27:27You ready?
27:36Look at that.
27:37Wow.
27:39It's pretty soft, isn't it?
27:42That was hard work for you too, wasn't it?
27:44I was waiting.
27:47This is the fleece that you helped to shear.
27:50Yeah.
27:50Swan Dry specifies what quality of wool we want to be grown.
27:55Yeah.
27:55And each fleece would be assessed against that standard.
27:59So you can see here, you've got a nice, sound piece of fibre.
28:03It's got a good length, 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.
28:21Oh, okay.
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.
28:32But we choose to buy our wool through the ZQ program because we know that it's the most ethically
28:38produced wool.
28:38Yeah.
28:39And it's the 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, you can't get a great recipe with rotten vegetables.
28:59Well, that's exactly right.
29:01And Hannah and Will here at the Pillar do a fantastic job.
29:04Great.
29:14Manny, do you want a little lamb?
29:16Sure.
29:18Here you go, here you go, mate.
29:20Oh God, that's so cute.
29:24They're hungry, eh?
29:25Yeah.
29:28What's his name?
29:28Isn't that pickles?
29:30Yeah, that's pickles.
29:31The next ones you've got, you should call them Manny and Colleen.
29:34Yeah.
29:35Come on, open your mouth, you ding-dong.
29:38They 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 lives.
29:47Don't mention mint sauce.
29:49Oh, sorry, mate.
29:50Look at that.
29:51Cool.
29:52Cool, Swan.
29:54Get off me, all right?
29:55Yeah, come here.
29:56Charlie, come here.
29:56Here.
29:58I think it's a good one.
29:59You all right there, mate?
30:01Mate, anything with hooves, just...
30:07Look at that.
30:07Good little hander.
30:08Oh, lucky you.
30:09You're all over it.
30:10Sheep whisperer.
30:11Are they boys or girls?
30:13These 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.
30:19The works.
30:20The works is where they get kids.
30:22Oh.
30:23Do you ever keep any of his pets?
30:25Yeah.
30:25Yeah?
30:26So she'll, um...
30:27The girl will just have 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 Peckle's bigger and Bo's got a little bit of black on his nose.
30:37When you start looking at them, they've got little different quirks.
30:40You can notice the girls and the boys a little bit, you know?
30:44Because they have to have their pictures.
30:47See you again soon.
30:49On the plate.
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.
31:07Cool.
31:08How 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, man.
31:14Thank you for the whistle as well.
31:16Thank you, my friends.
31:17Thank you, Colin.
31:18Thank you so much.
31:20Go back a little bit.
31:22Oh, watch.
31:24There goes the wall.
31:26Six generations of wall have just taken out.
31:29Do not want to have it done.
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.
32:25And I will say, Christchurch has turned it on.
32:27It's never normally this sunny or hot when we're here.
32:30It's like 21 degrees.
32:31What's your ideal smash burger?
32:33Obviously, they smash it into the grill, so it's quite flat,
32:36but 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.
32:55And then you want at least three of them lined up ready to go.
32:58Correct.
32:58Three doubles.
32:59I'm starving now.
33:02We're going to the suburbs of Christchurch.
33:14Hey, kids.
33:16Welcome to Papa Sassy.
33:22Lead the way.
33:31Hey, who'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?
33:38What do you have now?
33:39Oh, let's go!
33:41Hey, what have we got there?
33:41Great bear.
33:42Beautiful.
33:43I'm hungry.
33:44Oh, let's go!
33:45Well, first and foremost,
33:52Welcome to my house, our house, your house, my house,
33:55it's all our house.
33:57So I appreciate you guys coming through.
33:58I have a little smash burger business called Papa Smashies,
34:01which I love, man, Papa Smashies.
34:03Now we actually have a permanent shop, but it started right here,
34:06literally where this grill is set up on this exact grill too.
34:09We're doing a bit of a throwback pop-up tonight.
34:10The originals.
34:11We're going to make a couple of double cheeseburgers.
34:13Oh, yeah, yeah.
34:14Double.
34:14They've got to be double, man.
34:16You'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.
34:23Let's go!
34:25When did you start this business?
34:27We started doing driveway pop-ups about two years ago.
34:29Wow.
34:29So the first one was about 30 burgers,
34:31and 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 burger.
34:42Yeah, yeah.
34:42That's right.
34:43I'll do my best, man.
34:45We're not here to judge, man.
34:46We just have to get fed.
34:47You came to the right place, man.
34:50Kind of wanted a little bit on the medium to low side.
34:53Gives you enough time to move around.
34:55Control it.
34:55We're going to slowly develop that Maillard reaction,
34:57because we don't want it burnt.
34:58We just want it crispy and brown,
35:00and the meat to be caramelized.
35:02So it should need nothing else other than salt
35:05and maybe a touch of garlic and pepper.
35:07Okay.
35:07Brody on the cheese.
35:08Oh, look 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 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.
35:32Food 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 hardest.
35:53Now, I need to tell you real quick, these beautiful pickles here,
35:56these 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,
36:11you need that cut through, eh?
36:13Yeah.
36:13Yoo-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.
36:30I've been dreaming of this all afternoon, and it doesn't disappoint.
36:33It basically explains this exact burger in the car.
36:37And the expectation got delivered.
36:41Mm.
36:42Do you know what I love about it?
36:43The edge.
36:44You get that crispy caramelized.
36:46Because a lot of people do smash where it's all smash,
36:50but what it's done is left the middle cut thick.
36:52Yeah.
36:52So the smash is on the outside so that you've got a crispiness.
36:58Mm.
37:00What a great thing you have in your neighborhood, huh?
37:03Mm.
37:04I don't think I could do six, though.
37:07I'd definitely do another one.
37:10Right, 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.
37:31Now, I hear you do some stuff in the mental health center.
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.
37:42And one of the arms to that for him, I'm just getting in the ocean once a week
37:45with a group of people from around the community, getting that cold rush of blood to the head
37:49that calms you down, enables you to really set yourself up well for a day
37:52and sort of consider where you're at before heading into a weekend.
37:55I 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.
38:05Hey, 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.
38:10Hey, 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.
38:29Yeah, 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.
38:37Can you come out of the water 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, eh?
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-hoo.
38:51Amazing Vegas.
38:51Tēnā, bro.
38:52Tēnā kōroa.
38:53We'll bloody see you boys there, eh?
38:55See you, mate.
38:56Tēnā kōroa.
38:56Tēnā kōroa.
39:10Tēnā kōroa.
39:10See you, kids.
39:13Tēnā kōroa
39:28Meet giờ, mate, what do you reckon about this ocean?
39:32you don't mind a little bit of this you're seeing the big man's uncooking oh mate this is a treat
39:38this is gonna be so good yeah all right this is my charity the group we have in sydney
39:43but no one's watching i love that we meet every week we do a training on the beach yeah and
39:49they've got this thing called a circle of trust so anyone who's not feeling very good or whatever
39:53they just get supportive and then they have a swim in the ocean man i love that it's a really
39:58good connection that's what this has always been for us too we all go through our ups and downs and
40:03yeah and like people want to be there for each other but no one always knows how yeah having
40:07something really like a routine means no matter what we're gonna be down here we'll catch up with
40:11you yeah gives them another support network because they know i mess it up on the road quite a bit
40:15so
40:15this is good this is good thanks for having me you're welcome we're stoked that you can join us
40:19especially since you've got barbecue i brought my cook it's a bit too early for him
40:26we got the we got the camera right up here don't we all right guys there we are so good
40:34man look at
40:35this what do you call this bro we're gonna ride on time brother it's so cheap should we make it
40:44happen
40:44should we get the crew together and jump in for a swim get the boys together you say it's a
40:47lot of
40:48men come down yeah mate there's about 60 women i don't know i think that's mostly manu's the draw
40:53card if i'm honest hey mate let's go for a swim just a place for coming down to chilly vibes
41:03before
41:04we all get in the water if you'll just gather in especially all the lads oh i like that you
41:11love it
41:11when you come down and jump in the sea who's ready to go for it let's go let's work out
41:17those puppets
41:18smash you from last night
41:22let's do it
41:43we couldn't have picked a better morning stunning i'm still working off the burgers yeah just a
41:49great turnout the kids are out the mums it's not just a man's thing is it yeah yeah it's just
41:55a
41:55whole whano thing we invite anyone that's keen to come down and get a monster and you know the
42:00biggest drama today what's that he's gonna need a lot of sausages he's gonna need a lot of sausage
42:06he's gonna be grumpy
42:14he's gonna be grumpy
42:15thanks for having us and enjoy we appreciate it
42:23there you go buddy
42:26sausage there you go mate
42:28nothing unreal thanks guys
42:30you need a drizzle
42:31a sausage has made nothing better
42:33cheers boys
42:34cheers
42:35sausage
42:36do you like some onions
42:38why not
42:40hey god my sausages don't taste like this
42:42i know right
42:43what did he do to them because i like more better than the one time i think hey
42:52looks like manu smashed it out of the park hey
42:54you have to go for a swim after this manu
42:56i definitely will
42:57100%
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 budget the sun just coming up over the waves you got
43:12nailed
43:13i thought i was going to be cooking about 20 and i cooked 50. we've had an amazing time in
43:19the south islands not only the beauty the sceneries it's also the people i think the people here are top
43:27-notch
43:27yeah
43:28they've taken us into their homes
43:29they've taken us into their homes warmed looked after us
43:31they've taken us into their homes warmed looked after us and now it's the north island story
43:34yeah and it's not a competition
43:36oh it's always a competition
43:37it's not
43:38yeah
43:38you know what can i ask you a favour
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
43:46a little exchange
43:47all right enjoy
43:49all right enjoy
43:50all right enjoy
43:50all right
43:58all right you did it
44:07Sam the butcher
44:08Sam the butcher
44:09hey
44:09hey
44:10see that
44:11oh it's smoking
44:12it's on fire
44:13i haven't seen them run that fast in years
44:15how far have we come from eating pies in a car
44:18very dainty
44:21well
44:21oh well look at these boys
44:25how do you know when they find a pig the scab comes alive
44:30hold on tight
44:31hold on tight
44:32take me in
44:32there is no road
44:34oh
44:35oh
44:35oh
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