- 12 hours ago
Off the Grid with Colin and Manu Season 2 Episode 1
Category
🎥
Short filmTranscript
00:00music
00:17Bonjour!
00:18What's going on, brother?
00:20You good?
00:20It's been a while, eh?
00:21It's been a good break, actually.
00:24Is there a reason we're in the deep south,
00:27the end of New Zealand?
00:28Yeah, let's look at it.
00:30We've got so much to see here.
00:32I think it's a great place to start.
00:34And then we're slowly going to drive back up,
00:36and that's the way it goes.
00:38Well, if you're driving, it won't be that slow.
00:40And speaking of that, what are we driving?
00:42You remember when you introduced me to Little Betty?
00:47You, me, in a caravan.
00:50What can go wrong?
00:51Oh, God.
00:53Yeah?
00:54And then we left her behind us?
00:57I know you left her behind,
00:59because I got the parking tickets from the airport.
01:01Hey!
01:02Can I park down?
01:03Shh!
01:04Did you?
01:05Yeah.
01:06What are you talking about, actually?
01:07Anyway, I found her again.
01:09How is she?
01:10I've sent her to the beauty salon.
01:12And she looks absolutely gorgeous.
01:15Bit of Botox.
01:16A little bit of Botox.
01:17You're going to see her.
01:18She is rocking.
01:19Oh, she's here?
01:20Yeah, she's here.
01:20Oh, let's go.
01:21Let's go.
01:31Watch out, New Zealand.
01:33Yeah!
01:33Nearly there, man.
01:34You're doing well.
01:35Manu and I are back.
01:38Having more Kiwi experiences.
01:43Oh, we're out with pie.
01:45At some stunning locations.
01:48Good morning, New Zealand.
01:50Waterfalls.
01:51Here we go.
01:52Harvesting incredible ingredients.
01:54Great Basel.
01:56Well, she's here to catch.
01:57Oh, God.
01:58It's crazy.
01:59Cooking some amazing Kiwi koi.
02:02Service, please.
02:03This is one of the best ways to cook.
02:05Ooh, medium indeed, Chef.
02:08And meeting some exceptional people.
02:10Sam the Butcher.
02:12Sam the Butcher.
02:12Sam I am, team.
02:13You haven't had a toast with my mother, have you?
02:15No.
02:16We need to.
02:17We've seen an offering.
02:18Thank you, Tanya Rara.
02:20What more can this amazing country offer us?
02:23Mmm.
02:23Mmm.
02:24Wow.
02:25And what could possibly go wrong?
02:27Whoa, whoa, whoa, whoa, whoa, whoa.
02:29Are we good?
02:30We're not great.
02:31That's a big ditch, man.
02:32What else could go wrong?
02:34Whoa, whoa, whoa.
02:36Buddy!
02:37Get up.
02:37What's wrong with you?
02:39Relax, we are.
02:40Relax.
02:40They are the throne of the effing boat.
02:53Ta-da!
02:54Oh, whoa.
02:54Look at her, mate.
02:58She's good, huh?
02:59Fresh, yes.
03:00Fresh, indeed.
03:01New paint job, new chassis, new wheels.
03:04A new lady, mate.
03:05Look at that.
03:06New lady, indeed.
03:07She doesn't shake anymore.
03:09Look at the hookups.
03:10Very Vegas.
03:11That's pretty cool.
03:12Oh, look at the bike.
03:14We've got our names on the bike.
03:15Yep.
03:17And then a little mirror there, so when you can brush your teeth in the morning.
03:20That's pretty cool.
03:21Look inside, right?
03:22I didn't think we'd see her again.
03:23Hang on, hang on, hang on, hang on.
03:24Oh, mister.
03:25Oh, no expense spared this year.
03:28Come in.
03:30Look at that, eh?
03:31Oh, look at the new little wall of fame.
03:33Oh, we've changed the photo.
03:35Oh, there's a bit of nudie there.
03:37Boat nudies, little pants, little scare.
03:41Souvenirs.
03:42Look at the fridge.
03:42Very nice.
03:44The beds are looking the same.
03:46Are they still as springy?
03:47I missed it.
03:48I missed it.
03:49It's good to be back.
03:50Good job.
03:50Well done.
03:52Do you know what it needs?
03:53A little toasting beverage for the new Betty.
03:58Right here.
04:01Ta-da!
04:03Wow, polite.
04:04London Porter, Pilsner, Bird Dog, Dead Tripper.
04:08We've got it all.
04:09I'll have a Pilsner, please.
04:10Yep.
04:11On its way, what am I going to have?
04:13Bird Dog.
04:17Cheers, Bob.
04:18Cheers.
04:18First of the road trip.
04:19Welcome back to New Zealand.
04:23It's all coming back to me now.
04:24Ah, New Zealand.
04:27All right, now we're going to have to go to bed early tonight
04:29because we've got an early start tomorrow morning.
04:32What time?
04:33Four o'clock.
04:34A.M.?
04:34Yeah.
04:35Listen, talking about deep south, we're going to go a lot deeper
04:39of the south of this place.
04:41See that water?
04:41We're going three hours in, far away from where we are now.
04:44We're going fishing, and I promise you this time
04:46we're both going to catch something.
04:48Are you sure?
04:48Yeah, 100%.
04:50All right.
04:50Cheers.
04:51Cheers, mate.
04:534 a.m.?
04:54Mm-hmm.
05:08G'day, boys.
05:08How you going?
05:09Good, yourself?
05:09Nice to meet you.
05:10Raymond, nice to meet you.
05:11We've got three jerseys on.
05:13Look at that.
05:14Yeah.
05:14Are you not cold?
05:15No, no, this is normal.
05:16A mile 12 degrees is beautiful.
05:18Apparently you're the guy we need to meet to go get some fish.
05:21Absolutely.
05:22We're going to head out today and we're going to do some blue cod fishing
05:25out at Edwards and Jackie Lee off Half Moon Bay, Stuart Island,
05:28and we're going to get over the Fobo Strait first,
05:30which is a pretty rough bit of water.
05:32Are you already from some rough seas?
05:34Yeah, see the real aggressive clouds out there?
05:36That's what we're going into.
05:38Ruff ruff.
05:38Like sick ruff.
05:39Like earth.
05:40Like, yeah, like sick ruff.
05:42Yeah.
05:42You'll be right.
05:43All the best, eh?
05:44I hope you've got your ceiling.
05:48Good luck Fisherman's Radio at St Nicholas.
06:06How long have you been doing this for?
06:08I've been a commercial Kinner and Power Diver for around about 10 years
06:12and on this boat that's what we are, we're commercial divers,
06:15so we've got a quota to catch each year.
06:17We catch around about 240 tonne of Kinner per year
06:20and we do about 20 tonne of powers and around 30 tonne of butterfish.
06:23So 10 years you've been doing it because you look about 12.
06:26Yeah, yeah, yeah.
06:27I've aged well.
06:28A life in the ocean doesn't age well.
06:30Can we see some ID?
06:31Yeah, well, no, you're in safe hands.
06:33Hey, we were told yesterday you can't bring bananas on the boat.
06:37It's bad luck for fishing apparently.
06:38And then we look sideways and your lunch is bananas.
06:41That's the biggest load of crap.
06:42What I'm going to do today, I'll put a bit of squid on the hook
06:44and I'll put a banana skin on it and I bet you it'll catch a fish.
06:48All right.
06:49Wow, okay, great.
06:50Yeah.
06:50So there's plenty of fish in the ocean here.
06:52Yeah, we've got a great blue cod fishery down here,
06:54so there's no doubt we're going to hook into some real good fish.
06:57Is there diving as well?
06:58Yeah, there's this power diving option or the hook and line option.
07:02Are there sharks around here?
07:03Oh yeah.
07:04Yeah.
07:04Okay, so you've got diving, I've got fishing.
07:08Diving seems like the loser option.
07:10Yeah, that's right.
07:11You're the loser.
07:15So it's starting to get a bit.
07:17Is it going to get rougher?
07:19Chopped up?
07:19Yeah, we're just going to come around this corner and we're going to bump into a bit of
07:22westerly wind and it's about 20 odd knots but it's about a three hour ride.
07:27Shouldn't be too bad but if you start spewing, buckle up and enjoy the ride.
07:32Have a banana.
07:32Have a banana.
07:41Adventure number one.
07:42We are literally off the grid.
07:47You're looking a little green.
07:51I'm trying my best to keep it all together but I'm struggling right now, my friend.
07:57I said we should bring some seasick tablets and what did you say?
08:00Nah, we don't need seasick tablets.
08:04Be a man.
08:06So, will you be able to fish?
08:08Fishing would be nice, yes.
08:10Power?
08:11I'd love to cook power today.
08:13I've seen it minced and paddies and so on but I wanted to try something different.
08:18Anyway, the closer we get to the island, the calmer the boat's going to be and I can't wait
08:23to get there because I think I'm about 10 minutes away from throwing up on you, man.
08:40Alright.
08:41Alright!
08:42Let's do it!
08:45We've hit another beautiful Southland day, unfortunately.
08:49It's turning into a hurricane out here at the moment.
08:51This is Irish summer, man.
08:53See if we get some blue cod happening.
08:56Nah, we're going to need more bait.
09:00F***ing hell.
09:01You're just feeding them, Colin.
09:03The only thing I'm catching is the coals.
09:07That's a big bird.
09:08What's that?
09:09That's an albatross.
09:10That's gorgeous.
09:14Oh, you've got a fish.
09:16Come on, come on.
09:17You might actually have something.
09:19Let me get this on camera because this is very rare.
09:23Oh, we've got the southern blue cod.
09:25That's beautiful, mate.
09:26That's beautiful.
09:27You've got to hold that.
09:28There you go.
09:31That's perfect.
09:32Congratulations.
09:33My first ever.
09:34Hello, cod.
09:35Wow.
09:37All right, couple more.
09:38Come on.
09:40All right.
09:41There you go.
09:42Hey!
09:43Woo-hoo-hoo!
09:45On it.
09:49Oh, straight away.
09:51F***.
09:51Here we go.
09:52Oh!
09:54Now we're talking.
09:55The first one.
09:57Well, Colin.
09:58That's nice.
09:58The best thing about this is I don't even feel sick anymore.
10:02Oh.
10:03How about meat sauce?
10:06Nice fish.
10:07Oh!
10:09Nice fish!
10:11Look at the size of that baby!
10:14Oh, boys, one more drop, eh?
10:15We've got enough blue cod.
10:16I think we just proved that banana on the boat means ****.
10:20Oh, yeah.
10:21Just wait.
10:21I'll just grab that banana skin.
10:23Let's do a experiment, eh?
10:24We're just going to put a piece of banana skin on our hook.
10:29Oh, actually, do it on both hooks.
10:31Yeah, yeah, yeah.
10:32You're right, you're right, you're right.
10:33Yeah, let's have a go, eh?
10:37Oh, there we go.
10:38Oh, two bananas!
10:41Yeah!
10:44We just proved the banana on the boat works.
10:48Yeah.
10:48Thanks, Ian.
10:49No worries, mate.
10:50We've got enough to cook, huh?
10:52I think it's time to maybe do a bit of diving.
10:55What do you think?
10:58See ya.
11:00We were sick half an hour ago.
11:01He catches a fish and now he's perked up.
11:03I think I'm prepared him when he was sick.
11:09Go in there, give me some nice little powers.
11:12I've never seen him done that way.
11:14Oh!
11:15We're going down, women and children first!
11:19Going to Tianu right now.
11:21How are you finding a new Betty?
11:23Man, she's gorgeous.
11:24All right, how do you eat a pie in a car?
11:26Two hands.
11:27Yes.
11:27Crumbs everywhere.
11:29Oh, .
11:29That's why you ripped the pie.
11:31Too hot.
11:33We'll grab a little bit of venison and make some lunch.
11:35Look at the view.
11:37That's the sort of kitchen I want.
11:45That's going to be our power diving chariot today.
11:53So now I think we've got the short end of the straw today.
11:58Yeah, nah, don't take it like that.
12:00You know, like, it's an adventure.
12:02That's your little dingy.
12:03Go in there, give me some nice little powers.
12:05Actually big ones.
12:06I love to cook powers.
12:08And then whatever else you find in there.
12:10Be good.
12:11I'll support you from here.
12:12I'll do all the prep.
12:13Come on, go.
12:14Bye.
12:14You ready to tour with some sharks?
12:17Down Stewart Island is one of the biggest breeding grounds
12:20for great white sharks we've got in the world.
12:23Yeah, it can get pretty hectic.
12:25He looks like a female shark right now.
12:27He does.
12:28They like to eat Irishmen.
12:29Every bolt we go on, the captain always gives that.
12:33It's like an unwritten rule.
12:35Yeah, until the time when he's telling the truth.
12:39All right, we're going to go in and we're going to get some powers for lunch.
12:42Cheers.
12:42Cheers.
12:43I don't need much weight.
12:44It's quite light.
12:45The fatter you are, the more you float, unfortunately.
12:54The fatter you are, the more you float.
12:56I like that.
13:12One power.
13:18Look at this.
13:19We are two hours away from the mainland of the South Island.
13:24And we've got some beautiful blue cod here, which is plentiful in these waters.
13:37Yeah, back to the sea.
13:39Bye, bro.
13:43That's a bit better.
13:45Look at that.
13:46A beautiful, thick fillet.
13:49That's going to be delicious.
13:52One more power.
13:56That's a beauty.
14:01So that fish, I think Colleen wants to cook in a pot with a few vegetables.
14:05And then, hopefully, he's coming back with some power.
14:08And I'm going to do a little Asian noodle soup number with it.
14:20Yeah.
14:22Oh, baby.
14:24Look at the size of those.
14:26I've got some seaweed as well.
14:28Nice work.
14:30All right.
14:31Let's get cooking.
14:39All right, what are you making?
14:40I've made a little stock here.
14:42So I've got all the fish heads and bones, ginger, garlic, shallots, and coriander.
14:48Yeah.
14:48I'm going to make a little stock.
14:49And then you can use that for your fish stew.
14:52What are you doing?
14:53I might take just a little bit of stock.
14:55Yeah.
14:55But I'm going to use tomato base, olives, onions, garlic, fish on top, steam it.
15:00I just love this Sint and Gally stuff, you know?
15:03Look where we are.
15:04Yeah.
15:10This is more me, huh?
15:12Captain.
15:14Is there a horn on this?
15:15Where would you find a horn?
15:17On the rock.
15:20I get the power.
15:23I'm going to fry them on one side to get a really beautiful caramelization.
15:27Then I'm going to add butter, garlic, and just base it with it.
15:30Yeah.
15:31And then when that broth is done, with the noodles and so on, just on top of that.
15:37Nice.
15:38Getting all the pork.
15:40Just give it a wipe down there, will you?
15:42We're sure.
15:43I'm working tidy this year.
15:44Do you know how I'm working tidy this year?
15:46No, I don't believe you.
15:47I'm getting you to do it.
15:50Tomatoes?
15:50Yeah, just cut them in half, thank you.
15:52In halves?
15:53Yeah.
15:54It works a lot better and you're a lot quieter if I just get you to do everything.
15:59The thing is, I want to eat well. That's what I'm doing.
16:02All right.
16:03I respect the fact that you went diving for the power.
16:06The exchange is I do the prep for you today.
16:10All right.
16:13Do you know what I find?
16:14If your name is on the pan, it tastes so much better.
16:17Thank you very much.
16:19I'm glad you agree.
16:21You smell that, mate.
16:23Yeah, yeah.
16:25All right.
16:26I find when I'm in the great sort of ocean, I only cook with pots by Manu.
16:32Only the best.
16:38Look at that.
16:42Oh.
16:45I've never seen them done that way.
16:47Oh.
16:48Red alert.
16:49Sorry, Captain.
16:52We're going down women and children first.
16:54We don't need another rainbow warrior.
16:57To the light boats.
16:58The rainbow warrior isn't sinking.
17:00Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.
17:02Don't bring the French into this, okay?
17:05Can't show the airport again.
17:08Put the extraction on.
17:10Yes.
17:11Okay.
17:12That's what you want.
17:14Be the caramelization.
17:17Ready for some taco.
17:19Smells real good.
17:21You pass me my ingredients.
17:23Yes, Chef.
17:25All right.
17:25Onions.
17:26Yep.
17:27Garlic.
17:29Peppers.
17:31Turmeric.
17:37Turmeric.
17:38Do you want the thyme?
17:39Do you want it like this?
17:40It's pretty soft.
17:41Yeah, yeah.
17:42Throw it in.
17:42Throw it in.
17:44You boys on the boat like spicy?
17:46Absolutely.
17:48There's tomatoes for you?
17:49Yep.
17:49All right.
17:51Ground coriander.
17:52Small paprika.
17:55Capers.
17:57Olives.
17:58Good.
18:01Ooh.
18:02Bonjour.
18:03So I'm just going to put the fish into the actual sauce
18:06and just let it poach.
18:08Oh, look at that.
18:10Then I'm going to dress it with a little bit of the seaweed we picked.
18:14Like a salad.
18:16All right.
18:17I'll give this ten minutes just sitting off the heat.
18:24Everything clean?
18:25Yes, Chef.
18:26We've got our noodles, coriander, your onion, your chili, your ginger, and then the broth.
18:31Yep.
18:32I'm ready to rock.
18:33Shall we start with that?
18:33Yeah, go.
18:34That is a little Asian number of the beautiful powah that you guys caught earlier on.
18:40Then I made a little bit of a broth with the bones of the blue cod.
18:46All right.
18:47Just a normal day on the boat, eh boys?
18:48Yes.
18:48The powah's been tenderized, then pie fried for quite a while, and a bit of butter.
18:54That is unreal, man.
18:55Wow.
18:56Well done, Chef.
18:57Very incredible.
19:01Oh, man.
19:03That was so tender, huh?
19:04Oh, yes.
19:05Yeah.
19:05That is the best powah I've ever had.
19:08Thank you so much, mate.
19:09That is top tier, top tier.
19:11Cheers, mate.
19:12Mmm.
19:13Man, when it's cold here, on the boat, having a soup like this, it warms you up.
19:18We need to share.
19:26You're going to expect this all the time now, eh, Raymond?
19:29If you want a job on here, we can just sack Matt and be a dinghy boy.
19:32Nah, just be the chef.
19:33He can stay.
19:35Beautiful powah.
19:36The frying on the outside just brings the flavor even more.
19:40Mmm.
19:41All right.
19:42What's for me, of course?
19:43A little blue cod, coriander, small paprika stew.
19:47Ooh.
19:48Far out.
19:50From Asia to Italy or south of France.
19:54And see that?
19:54That's the seaweed that is swamming.
19:59Oh, oh, oh.
20:00Hold on.
20:01Hold on.
20:02That looks good.
20:03That looks good.
20:04Far out.
20:06Jump in, boys.
20:08Bon appetit.
20:09Thank you, Chef.
20:09As we say in New Zealand.
20:12Perfect.
20:13Thanks for having us today, boys.
20:15No worries, mate.
20:16I want to try that fish.
20:16Any time.
20:17Any time.
20:18Wow.
20:18Please come again.
20:20Oh, my God.
20:21That fish fillet is unbelievable.
20:23Soft.
20:24Look at that.
20:25Yeah.
20:27Mmm.
20:28Wow.
20:28We haven't had anything fresher.
20:30Mmm.
20:31Mmm.
20:31The seaweed's really good.
20:33Oh, that stalks incredible food.
20:35Happiness.
20:37I could eat this every day.
20:39But you won't.
20:41Because we'll be gone tomorrow.
20:44That was a very successful day, I would say.
20:47Food doesn't have to be complicated, you know?
20:48Simple ingredients.
20:50Put them all together.
20:51Yeah.
20:51Great seafood.
20:53And that's it.
20:53It's good.
20:54100%, man.
20:55All right.
20:55We've fished.
20:57We've fed.
20:58Now, the only thing left to do is take us home.
21:01A little bit less rough next time.
21:03Sounds like there's a lot of wind out there.
21:19We've got Blue Betty at the back.
21:21How are you finding a new Betty?
21:23Man, she's gorgeous.
21:24It doesn't rock around as much.
21:26No.
21:26She's easy to drive around.
21:28All right.
21:29Where are we off to?
21:29Tiano.
21:31Tusky Sound is the place we're going.
21:33And I've got a couple of surprises for you there, my friend.
21:36Anyway, breakfast?
21:38Yeah.
21:38What do you reckon?
21:39I think good pie for breakfast.
21:41Well, when I was on the boat yesterday,
21:42I was talking to one of the deckhands who said,
21:45Fat Bastards, the best pies in town.
21:48Last time we were here, pie-wise,
21:50all I remember is when we got on the plane,
21:52we paid the price.
21:53We're both fat bastards.
21:55Fat bastards.
21:57Ready for pie?
21:58Okay.
21:58Let's go, Fat Bastard.
22:04Morning.
22:05Hi, Dave.
22:06How are you?
22:07You well?
22:08Good yourself?
22:08Simon.
22:09Nice to meet you.
22:10This is Carly and Ruth.
22:11Nice to meet you both.
22:13Fat Bastard.
22:14I broke my fat bastard.
22:16Yeah, because he's very skinny.
22:18Have you seen?
22:18Very skinny.
22:21All right.
22:21What are we going to get?
22:23What's your best seller?
22:24Oh, anything with steak in it.
22:26Steak and cheese, steak and mushrooms.
22:28I'm going to have steak and cheese anyway,
22:30because that's my favorite everywhere I go.
22:32So what's the difference between Mr. Mince and Miss Steak and Cheese?
22:37So Mr. Mince is Mince and Cheese.
22:40Yeah.
22:40And Miss Steak and Cheese is a Miss Steak and Cheese.
22:44Miss Steak.
22:45Don't make any Miss Steaks.
22:47Okay.
22:47Miss Steak.
22:48Miss Steak.
22:49Miss Steak.
22:49Oh, yeah.
22:51Did you get it?
22:52Miss Steak?
22:52No.
22:54No.
22:54You're a Miss Steak.
22:56Yeah.
22:56And you're a fat bastard.
22:59Onkel Es?
23:00Corn, beef, potato chop.
23:02Yes.
23:02Yeah, it's their pie of the month.
23:03It's constantly changing.
23:04This month sold out yesterday.
23:07Yeah.
23:07It's only the start of the month.
23:09Yeah.
23:10Yeah.
23:10Onkel Es.
23:11One onkel Es piece.
23:12So you're doing two pies?
23:14Yeah.
23:15Oh, wow, wow, wow, wow.
23:15One for entree, one for mankos.
23:17What's the seafood?
23:18What's the big nude seafood?
23:20It's basically a seafood chowder and a pie.
23:22So you've got muscles.
23:23One at M?
23:23Let's get a Lucifer.
23:24Oh, Lucifer's pepper.
23:25Is that hot?
23:26Is the Lucifer going to come back to bite us later?
23:30Oh.
23:30Oh, it's not spicy.
23:32It's not spicy?
23:33Yeah.
23:34Let's get one of those.
23:35Yeah?
23:36Scenario, right?
23:37This is all for all three of you.
23:38You're in a car.
23:39He's driving.
23:40You've got some pies.
23:42How do you eat a pie in a car?
23:44In a car?
23:45Oh, I put a knife and fork, so don't ask me.
23:48What?
23:49They're too big.
23:50Okay, that's good.
23:51Good start.
23:52How do you eat a pie?
23:53Two hands.
23:55Yes.
23:55Crumbs everywhere.
23:56Do you not rip a pie?
23:57No.
23:58Yes!
23:59Do you rip a pie?
24:00No.
24:01No.
24:01That is what you would do with a service station pie.
24:04Yes.
24:04If you're going to rip your fat bastard pie in half, you're going to have a world of filling going
24:09all over you.
24:09We'll see.
24:10We'll see.
24:11We'll see.
24:12We'll see.
24:12That's how he eats his pie.
24:13Right.
24:14Okay.
24:14All right.
24:15Well, thank you very much.
24:16Bye.
24:17Oh, hang on.
24:19You're going to need those.
24:21You see why?
24:22Because he's going to spit in your cup.
24:24Ha!
24:27You dropped the pie.
24:29Bye.
24:29See ya.
24:31See ya.
24:31There you go, mate.
24:32Oh.
24:33All right.
24:34I've got about a kilo of pie on my lap here.
24:37Can I please have the me steak with the cheese?
24:41Thank you very much.
24:43I've got to go.
24:43Come on, boo.
24:44For you, I'm just going to bite it.
24:49Oh, ****.
24:51What?
24:52That's why you ripped the pie.
24:53Too hot.
24:56Oh, yeah.
24:58Mm.
24:58Seafood pie for breakfast.
25:00That's a first.
25:02I want to try the pie of the mouth.
25:06This is the lucifer.
25:07Just rip a bit down like that.
25:11Oh.
25:12Bit of kick to that.
25:15Pepper's good.
25:17That's a bloody great breakfast.
25:20Oh.
25:20There's like crumbs everywhere in here.
25:22Such a pig.
25:23The mouse crumbs are over that side.
25:25Well.
25:34Hey!
25:35People in trucks are waving to us.
25:38Sweeters!
25:39Going to Tianu right now,
25:40and we're going to visit a little butcher, my friend,
25:43who specialise in venison.
25:44Oh, we'll grab a little bit of venison and make some lunch.
25:48There goes the diet.
25:51What diet?
25:52One fact.
25:53Invercargill, they invented freeze-dried coffee here.
25:58Or like instant coffee.
26:00Or like instant coffee.
26:00Freeze-dried.
26:01Instant coffee.
26:02That's what it says on the packaging.
26:03It doesn't say freeze-dried.
26:05It says instant.
26:06Well, they invented that here.
26:07Have you invented anything?
26:09Chicken bread?
26:10No, that's not...
26:12I invented that.
26:12No, you didn't.
26:13I invented that.
26:14No.
26:14You did?
26:15No.
26:16Anyway.
26:16Goodbye, Bascardo.
26:24All right.
26:25We are entering the town of...
26:27Winton.
26:28Winton.
26:29We're going to the butchers to get some venison.
26:31Yeah.
26:31I think it would be nice to create a little bit of venison.
26:33Upper coats.
26:38Psh!
26:40Hi.
26:41Morning.
26:42Smoky.
26:43I like it.
26:44The smell of happiness.
26:45Nathan, nice to meet you.
26:46Nice to meet you.
26:46How are you?
26:46Colin, nice to meet you.
26:49What a great shop.
26:51Bit of everything, isn't it?
26:53So we're after some venison.
26:55But just the thing for you.
26:56We've got a whole one out the back.
26:58Oh, a whole one.
26:58A whole one.
26:59Come on out.
27:00Have you got a knife?
27:00Have you got a knife?
27:02I've got a knife, but I don't think you're big enough for that.
27:03I think I can sort you out with a knife.
27:05Do you want to come out the back?
27:06Yeah.
27:06Come through this door and we'll go out the back and have a look.
27:08Cheers, mate.
27:13Wow.
27:14Oh.
27:15Bit of magic happens.
27:17This is the one we've got for you.
27:20I think we're looking at that.
27:22Backstrap.
27:23Bit of backstrap.
27:24Yep.
27:24We get these from town.
27:25They come from fair game, so they're all inspected, shot in the wall.
27:28Oh, really?
27:30Woo!
27:30Look at that.
27:32Oh, right to the end.
27:33We could have done that, but I think it's better to see the pro doing it, isn't it?
27:38The hook, you sort of let gravity do the work, don't you?
27:41Yeah.
27:41It just falls.
27:43There we go.
27:44Fill it out of the inside there.
27:47Wow.
27:49Pretty precise.
27:50I can taste it already.
27:52All right.
27:53Take over to the board and see what you boys want to get out of it.
27:57You get the backstrap.
27:58A piece of that.
27:59Would you like me to tidy it up, or do you boys want to...
28:02Oh, well, here you might as well do it.
28:03Yeah, yeah, yeah.
28:04You have a lot of staff, huh?
28:06Yep.
28:06We've got an even of us here at the moment.
28:08Quite a busy butcher shop, huh?
28:09Yeah, so we do home kibble as well, like on-farm soldering.
28:13So we have a truck that goes out to the farm.
28:15There's a couple of guys that work on that.
28:17The rest of us are all in here most of the time.
28:19Obviously, being a butcher's, you use all the animal?
28:22Yeah, we do a bit of whole carcass stuff with the dinners.
28:24Make sausages and all of that.
28:25Yeah, we do a lot of small goods.
28:26Yeah, small goods, yeah.
28:29There you go.
28:29See the skins going.
28:31I'm sure you boys will make a good job of cooking it.
28:33We'll definitely try our best.
28:35I know.
28:36Get it packed up for you.
28:38Here you want it.
28:38I thought you were paying today.
28:39I'll tell you what, I'll show you this one.
28:41Oh, really?
28:42Yeah.
28:43Oh, that's very nice of you.
28:44Told you it'll work.
28:49Well, that was nice to watch.
28:51Rightio.
28:51Well, all the best.
28:52Thanks, mate.
28:53Thank you for looking after us.
28:55And yeah, enjoy your venison.
28:57Throwing a couple of other treats in there.
28:59A bit of bacon if you're hungry for breakfast.
29:01Cheers, mate.
29:01Thanks again, mate.
29:02Have a good one.
29:04Cheers.
29:04All the best.
29:10That was quite impressive in there in a butcher shop.
29:12I'm just glad they didn't ask us to do the venison.
29:14Well, I can butcher, but it's great to see someone of that skill.
29:19They'll do their skill.
29:20Chefs are multi-task.
29:22We can do different jobs.
29:24But when you've got a specialized job like butchering, it's different, isn't it?
29:29All right, so we've got the meat.
29:30We're going to fancy not to stop, set up.
29:34Our first beddy cook.
29:35Oh, yeah.
29:35Yeah.
29:41Look at that.
29:43Oils for breakfast, beddison for lunch.
29:45We're killing it.
29:46What the?
29:48Hi, New Zealand.
29:50Tiano.
29:50Look at this.
29:52My clothes.
29:53Big meals.
29:54Big portions.
29:55Very Southland.
29:56I started working when I was 10.
29:58It's not illegal.
29:58No.
30:00You know that little surprise I was talking about?
30:19We're halfway to Tiano by the river.
30:22Look at the view.
30:23Just listen for a minute.
30:27That's the sort of kitchen I want.
30:28So we've got venison.
30:29Yeah.
30:30You're doing a little sweet, spicy sauce.
30:32Yeah, pepper, sweet sauce.
30:33I was thinking beetroot goes with venison, sweet potato, sort of earthy flavors, potato,
30:39sage, maybe a little bit of chili, and a ragu or vegetables.
30:43Prep your side of the food.
30:46Yeah.
30:46I'm going to wait there and have a little beer, and then when you're done, I'll do my side.
30:51Okay.
30:51All right.
30:52Your time starts now.
30:53Starts now.
30:55All right.
30:56I'm going to start with some pumpkin.
31:00Pumpkin potato.
31:02Beetroot goes together.
31:03Do you know what doesn't go together?
31:05You and me in the kitchen.
31:07Can't hear you over the river.
31:12To the sizzle.
31:13One pot wonder this is.
31:15Coomera, a little bit of potato in there.
31:19Salt.
31:22Garlic.
31:23Onion.
31:24Sage and thyme.
31:25That'll go with your sauce.
31:27Very good, chef.
31:28Get that in.
31:30Add a bit of stock.
31:33Lemon zest.
31:38Manu's favorite.
31:39A little splash of vinegar.
31:41That just reacts with the beetroot.
31:43And then last but not least, the butter.
31:46Can you leave me some?
31:47A little bit of butter.
31:50And now I'll let it do its magic.
31:53I'm done.
31:55Tag team.
31:56One of the quietest cooks we've had.
32:01I'll just get out of your hair.
32:05Look at that.
32:07So, what I'll do, I'll do a little, uh...
32:15What the...
32:16Who's mad?
32:17You or me?
32:18Can I hear?
32:20Hi, New Zealand.
32:25Roll this in paper.
32:28Nice little crust.
32:31That's very refreshing.
32:39Manu!
32:43I'm nearly out.
32:54All right.
32:56That was good.
32:57Do you need a hand?
32:58I'm okay.
32:59I thought the deal was...
33:00I'm just...
33:01I thought the deal was...
33:02I didn't...
33:02I'm just being nice.
33:04I'm not used to...
33:06Hang on.
33:06You being nice.
33:07That's the problem.
33:13There we go.
33:15That's what I wanted.
33:16A bit of crust spawning on the outside, you know?
33:19Hey.
33:20Yeah.
33:20Yeah.
33:20I bought us a, uh...
33:23On our last little trip.
33:24Oh, bluff.
33:25Nice.
33:26All right.
33:28There you go.
33:30It's Zealand.
33:31Huh?
33:32Where's the new of Zealand?
33:35Oh, for goodness sake.
33:37Hang on.
33:38One job.
33:39It was Zealand, and then it became New Zealand.
33:41New Zealand.
33:42Look at that.
33:43Wow.
33:44Oh, I'm gonna rest this now.
33:50Let me check.
33:52Oh!
33:54Bonjour.
33:56A bit of fresh thyme.
34:00Don't move this out of the way.
34:03I love the caramelization of onions and sherds.
34:05Good, huh?
34:06I usually put a bit of brandy and white wine in there,
34:08but I think that's gonna be the trick, don't you think?
34:10Do it.
34:11Wet in Rome.
34:13Beer.
34:15There we go.
34:18A bit of stock as well.
34:22Reduce.
34:23We may finally find a way to work together in that kitchen.
34:27Yeah.
34:27Not together.
34:29Yeah.
34:30All right.
34:30Just that.
34:32A little bit of cream.
34:34Mm.
34:34A bit of pepper.
34:41Whoo!
34:47Oh, yeah.
34:49This is very peppery.
34:50A bit of blueberry jam jam.
34:53So it's peppery but sweet at the same time.
34:57Over the venison with the vegetables.
34:59Boom!
35:00Just needs to reduce a little bit.
35:04Oh, yeah.
35:05The jam works well, doesn't it?
35:07Yeah.
35:08All right.
35:09Let's slice the baby.
35:11Oh.
35:14Oh, yeah, that's nice.
35:15Yeah.
35:20All right.
35:22There's trout there.
35:24Jump in.
35:25Oh.
35:26Oh, I'm gonna do it.
35:31Ready, mate?
35:37Yes, Ali.
35:39Ready and waiting.
35:40Look at this.
35:41Oh.
35:43Look at that.
35:44The sauce is good.
35:45Beautiful.
35:49All right.
35:51Bon appetit, mate.
35:53Oh, perfectly cooked.
36:00Mm.
36:01All right.
36:02Mm.
36:06Yeah.
36:07This combination of vegetables and the venison, it works together.
36:12That's sweet, spicy.
36:14You even put chili in the vegetables, have you?
36:15A little bit, just a little bit.
36:17Yeah.
36:17I like that.
36:18And the earthiness of the beetroot as well.
36:20Mm.
36:20Like that.
36:21Beetroot and venison.
36:22Mm.
36:23Mm.
36:24Yeah.
36:24I reckon we're gonna need a little sleep after this.
36:27Mm.
36:28Pies for breakfast, baddison for lunch.
36:30We're killing it.
36:36So good.
36:37This, the setting, we've outdone it again.
36:42Cheers to that, mate.
36:44That was probably the quietest cook we've had.
36:47Not jinxing the future.
36:50No, I think we're learning.
36:52To respect each other and to understand each other's space in the kitchen.
36:58We did well today.
36:59No, we did.
36:59Let's...
37:00You did.
37:00You did.
37:03Am I the problem with it?
37:05You're just a bit more reactive than I am.
37:07I care too much.
37:08You care a little bit less.
37:10There'll be more, you know, like...
37:12Hang on.
37:12Listen to the river.
37:15Where we go next?
37:16Tianu.
37:18Which is the bottom of Fjordland.
37:20Mm.
37:21So we've got a bit of traveling to do, but it's gonna be gorgeous.
37:24You can sleep in the car while I'm driving here.
37:31Oh, New Zealand.
37:38We're on our way to Tianu.
37:41Any fun facts?
37:42Yeah, I was just saying, have you got any fun facts about Tianu?
37:45It was just bubbling out of me.
37:47Tianu means swirling waters.
37:50And it has the largest lake in the South Island.
37:54So, let's think about dinner.
37:56Yeah.
37:56I had an email from a little lady called Chloe, who works in a restaurant in Tianu.
38:02Yeah.
38:03And I decided to reply to her.
38:05I said, we're gonna pass this way anyway.
38:07So we might just stop there and have a little dinner.
38:10Oh, nice.
38:11She's young.
38:12She's in the hospitality business and wanted to cook for us.
38:15So I thought, why not?
38:16No pressure.
38:18I'm sure she's been probably prepping all week.
38:21What age did you start cooking?
38:2316, 17, in a catering company.
38:26I think I got ego now.
38:27I'm super ego now.
38:29I started with Dad when I was 15, in one of those workers' canteen.
38:33And then a two-year apprenticeship in a fine dining restaurant.
38:37Then London at 18.
38:39No money, no English.
38:41It's daunting, isn't it, when you stop?
38:43Yeah, you can see sort of the fear in their eyes.
38:47So if you were a young cook, what advice would you give them now?
38:50I think do it for a year.
38:52And if you love it, continue on.
38:55And if you hate it...
38:57Don't do it.
38:57Don't do it.
38:58I'd also say travel.
38:59Yeah.
39:00Because being a chef is like a passport around the world.
39:03You're right.
39:03Hello.
39:04Look at us.
39:05And don't get cheeky.
39:06Don't answer back.
39:07That's a good one.
39:08How hard was that for you?
39:09Yeah.
39:10I laid the hard way.
39:12Tiano.
39:13Wow, look at the view.
39:16Very nice.
39:19Stunning night.
39:19Look at this.
39:20The mountains.
39:22Gorgeous.
39:24Here we are.
39:30Hello.
39:31Hi, welcome.
39:32How are you Chloe?
39:32Yes, nice to meet you.
39:34How are you?
39:34Good.
39:35Hello, hello.
39:36Hi, nice to meet you.
39:37How come you didn't email me?
39:39I couldn't find it.
39:40Okay.
39:45So Chloe, why did you decide to sign a female?
39:47I thought that I'd give Red Cliff maybe a wee bit of the spotlight that it deserves.
39:52And I thought, well if you don't ask, you don't receive.
39:55So are you trying to be a chef too?
39:57Yep, I'm studying a degree of culinary arts at the moment.
40:01And I've just finished my second year.
40:03And I've also been training to be a chef here for the last two years.
40:06Okay, so tell me about this place.
40:08Red Cliff.
40:09Mum's owned it for 28 years.
40:11It's very rustic and we serve a lot of wild food.
40:15We like to use the local producers and be as sustainable as possible.
40:19Big meals, big portions, very Southland.
40:22And very gamey.
40:23Yes, very gamey.
40:24Yep.
40:25Brilliant.
40:25And what's your end goal to take over this place?
40:28Yeah, my end goal is to take over.
40:30But I've done the last eight years before I started in the kitchen out the front.
40:34So I started working when I was 10.
40:36So illegal.
40:37No.
40:38And then I moved into the kitchen because if I want to take over I want to be good
40:43and know every aspect of the business before I start bossing everyone around.
40:47It's a great business.
40:48It's a tough one, but it's a great business.
40:50So I think next up is a little tasting.
40:53Mmm.
40:54No pressure.
40:59Ooh la la.
41:01We have a venison tartar with capers, whole grain mustard, horseradish and egg yolk with aioli.
41:08Beautiful.
41:08And house made crackers on top.
41:10Fresh blue cod kokoda with red onion capsicum, a chilli and lemon and coconut cream.
41:16Mm-hmm.
41:17And then wild hair croquettes with confit here, mushrooms and onions with beurre blanc.
41:22That looks really good.
41:23You know what I'm most interested to try is this?
41:26Yes.
41:26The wild hair.
41:32Oh yeah.
41:35Lots of spice in there.
41:36Star onise.
41:37Yeah.
41:37I don't know.
41:38She knows.
41:39I know because I made them.
41:44The tartar is really good off.
41:46The acidity in there, the seasoning.
41:48Let me try this.
41:49A little kokoda.
41:54Very nice.
41:54Very fresh.
41:55Fabulous.
41:56And it's so nice for customers having fresh fish.
41:59Thank you for emailing my friend and giving us this experience because it's really good
42:03to see what's happening.
42:04It's a pleasure.
42:05Thank you for coming.
42:07Thank you for having us.
42:08You won't be saying that in an hour when we're still here.
42:15Well that was nice to meet Chloe.
42:18We're a young chef.
42:19We need more of them.
42:21It feels very good actually.
42:22It feels good.
42:22We've been eating all day.
42:25Do you know what I fancy?
42:26A nap.
42:27A little after a nap.
42:28Because we have an early day tomorrow.
42:30How do you know?
42:32You tell me.
42:37Look at this.
42:38My God.
42:43Amazing.
42:45Ladies first.
42:47Au revoir.
42:47You know what.
42:50I tell you.
42:51I'm rooted today.
42:56Like that look.
42:57Sound proof.
42:59Eye proof.
43:01Manual proof.
43:03Shut up.
43:05Au revoir.
43:06And good night.
43:11Can you hear the waves?
43:13Shut up.
43:14Did you lock the car?
43:15Oh.
43:30Good morning.
43:35You know that little ship runs I was fucking about?
43:38Here we go.
43:39Look.
43:42So we've got about half an hour on the helicopter and we're going to land on a boat.
43:49Pure salt.
43:50In dusky sand.
43:52Which is basically right on the other side there.
43:55We're landing on the boat.
43:56On the boat.
43:57Oh yeah.
43:58That's it.
44:01It's a ride on the boat.
44:06It's like an avatar.
44:07You see it honey?
44:08Yeah.
44:09Oh.
44:09There's a Seen lair.
44:16We are Queenstown bound.
44:21We're going to do a bit of heli biking.
44:26Can you give me anything I said?
44:27Do you want a deep tissue?
44:29You like that?
44:30Yeah, you like that?
44:33You're welcome.
Comments