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Off the Grid with Colin and Manu - Season 2 Episode 5 - Episode 5 engsubtitle fullmovie Secret Engagement
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00:01Hi, Clara. What a beautiful place, huh?
00:03It's actually a failed French colony.
00:06Whoa, whoa, whoa.
00:07It is a failed French colony.
00:08Don't give me that, mate.
00:09Come on.
00:09Did you know that's a failed French colony?
00:11You're such a wally.
00:12Go.
00:14Right, I'm out.
00:15See you later.
00:17It's time for his Christchurch.
00:20Ah, you said it!
00:22Sam the butcher.
00:23Sam the butcher.
00:24Hey, hey, hey.
00:25See that?
00:26Oh, it's smoking.
00:27It's on fire.
00:28I haven't seen him run that fast in years.
00:30How far have we come from eating pies in a car?
00:33Very dainty.
00:36Well, I'll wear that with pride.
00:38Whoa, whoa, whoa.
00:39Look at these boys.
00:40How do you know when they find a pig?
00:41The scrub comes alive.
00:44Come across here, mate.
00:45It's a good pig.
00:46I'll just get it through here.
00:48There is no road.
00:49Whoa, whoa, whoa, whoa, whoa, whoa.
00:51Whoa, whoa.
01:03All right, my French friends, we've got a bit of traveling to do.
01:06We're back on the North Island.
01:09Yes, indeed.
01:10And I think this is some of the most stunning weather I've ever seen in New Zealand.
01:14That blue sky and bright sunshine is gorgeous, isn't it?
01:18Yeah.
01:19Well, I don't know about you, but I feel a little pigish right now.
01:22Something quick, something yummy, something fast.
01:26Maybe we should stop and cook something quick.
01:28A little snack?
01:29Yeah.
01:30Well, let's find the butchers, get some meat.
01:33Yep, let's do that.
01:41So we're so petits.
01:43Maybe we should get some of that.
01:46Hello.
01:47Hey, lads.
01:47How we doing?
01:48Hey, mate.
01:49Colin.
01:49Colin, Sam the butcher.
01:51Sam the butcher.
01:52Hey.
01:52Not Sam the...
01:53Not Sam the mechanic.
01:55Sam the butcher.
01:56Sam the butcher.
01:56Sam the butcher.
01:56There we go, team.
01:57Hey!
01:58What was I say?
01:59Sam I am.
02:00Sam I am.
02:01Yeah, I sell free range eggs and ham.
02:05yeah I think we're in the right place yeah we're after some mints I think
02:09yeah I think I want to do like a smash burger yeah really we can sort you out
02:15there how much are you after half a kilo yeah half a kilo and I've seen some
02:19chorizo mints as well we do have some chorizo patties we'll get two of those
02:24two of the patties and we get seven grams of this sounds like a plan to a
02:27little mix let's see how close the hand scales are 460 and not too shabby
02:34not too shabby what's your biggest seller biggest seller to be honest with you is
02:38the beef sausages flying out like hotcakes and surely followed by the
02:42pork watercrescent onion they are beautiful and then we have bacon lots and
02:47lots of bacon making yourself be making bacon faster than a hog on heat
02:55all right let's wrap these in a bit of paper for you I'm no father Christmas
02:59team it'll hold I can't see that thanks very nice
03:12so Sam the butcher chippy chap isn't it Sam makes ham and eggs nice guy local shop
03:19give it a go that's what you like to say cool product that's good man making the
03:24effort it would be nice if you find a little place by the side of the river it's
03:30beautiful country around there cooking by the river cooking cooking cooking by the river
03:46look at this for a setting I like being by the water it's kids playing in the river down there
03:51it's a
03:51real summer boys that looks like a good piece of beef bro nice and fatty which I like and then
03:57this is
03:58the chorizo means ooh look at that mmm so I'm on sauce Judy am I yes please just mayonnaise sriracha
04:11onion pickle pickle juice yes chef yeah I actually had a recipe before it's okay oh sorry
04:17it's okay yeah we love a burger yeah I just saw a piece of bread there we spread the burger
04:26meats like a smashed burger yeah and then we just put it on the barbie yeah flip it over put
04:31all the
04:32bits and pieces the cheese and all and then fold it in half in like a taco because when you
04:38go taco
04:38you don't go back home very tick tock of you oh thank you very much my kids are very proud
04:44of you
04:44yeah so put some smoked paprika and I know you're a big fan of garlic powder and garlic onion yeah
04:51because I've seen you are tick tock videos as well yeah flavor look at that mmm can I have some
04:56of that
04:57yes please chef so I've got mayonnaise garlic powder onion powder paprika a little bit of pickle liquor
05:06sauce is done thank you chef all right when you smash it like this or you guess an amazing
05:12caramelization all around isn't it your only seasoning I will all right cheese we got a little bit of a
05:20dab I thought you said cheers cheers all right look at that I think we there my friend we there
05:28listen to
05:31that that's hot huh ready cheese on buddy oh happy yeah well it's not fine dining that thing is when
05:48you
05:48fold it it all comes so it's gonna be delicious little dollop of sauce oh oh yes
06:01it's gonna get messy whatever happens isn't it cheers cheers oh yeah good means nice pickles the sauce is
06:13delicious oh it's just delicious oh salad but we forgot the vegetarian option there we go that's for the
06:20vegetarians well thank you so really good really good there's one thing I'd like to mention is we're
06:31getting better at working together yeah 100% there's only one thing for me is if you look at this
06:40and you
06:40look at that there's just a little tiny difference I had three stations you had one anyway good day
06:53when I was hungry that I hit the spot yeah back on the road to our Cooney and we're going
06:58to explore the
06:59Ruapehu district home to two national parks a little bit of fly fishing that'd be right up your alley wouldn't
07:06there oh I love a bit of flight fishing it's a bit of an art a little bit more difficult
07:12than just
07:12normal fishing well you would probably be really good at it wouldn't you I wouldn't say fishing is my
07:20strength you know what is my strength cooking pork yes indeed you are the prince prince of pork my friend
07:29not it's great the king yet but to cook some pork I think I'll need to catch some pork I
07:35know a man
07:35what prepare like pig hunting me in a forest with a knife and a wall pig what could go wrong
07:50going up here is a divide of bridge 262 meters long 75 meters high and it is known locally and
08:00worldwide as the Eiffel Tower of Vyadux the Eiffel Tower to get sentimental one fact of the day oh here
08:12we
08:12go with the fun facts again yes please our Cooney is the carrot capital of New Zealand is it yeah
08:19we've
08:21got our Cooney in sight I would say early night tonight early rise in the morning we're getting
08:26introduction into the boar's nest tomorrow it's a very wholesome cultural day we're gonna have some
08:33young people there they're gonna bring along some produce that they've gathered we're gonna cook with
08:37it and maybe guide them along the way fantastic you know what I'm looking forward to now sleep
08:44yeah
08:44for a long day
09:08so
09:28you
09:30you
09:57Uweha, uweha.
10:24Uweha, uweha.
10:56Uweha, uweha.
11:25Uweha, uweha.
11:55Uweha, uweha.
12:21Uweha, uweha.
12:50Uweha, uweha.
13:20Uweha, uweha.
13:23Uweha, uweha.
13:25Uweha, uweha.
13:53Uweha.
14:23Uweha.
14:50Uweha, uweha.
15:19Uweha, uweha.
15:26Uweha, uweha.
15:28Uweha.
15:28Uweha.
15:43Uweha.
15:54Uweha, uweha.
15:56Uweha.
16:26Uweha, uweha.
16:53Uweha, uweha.
16:56Uweha.
17:06Uweha.
17:20Uweha.
17:29Uweha.
17:31Uweha.
17:35Uweha.
17:40Uweha.
17:41Uweha.
18:10Uweha.
18:14Uweha.
18:15Uwe.
18:15Uweha.
18:15Uweha.
18:20Uweha.
18:21gorgeous? Yeah. So I'm adding a little bit of the salsa to moisten the potatoes just to flavour
18:29up a bit. Might add a splash of vinegar. Oh look at that. Wow, I've never seen that. So the
18:42lamb tail,
18:43you've burnt all the wool so the meat inside started cooked as well. You're onto it and just
18:47pull it off, salt it up. I will. It's just very sweet lamb isn't it? Any for daddy? Yeah, it's
18:59like
18:59sweet lamb with lots of bones. Are you happy with that? Yeah. Lamb nice and pink with a little bit
19:17of well done for the people who don't like pink. Mmm. All right, do you want to cut yours?
19:25There we go. Medium rare.
19:29This is perfectly cooked. That's the potatoes. Irish salsa.
19:40Oh, here we go.
19:51Oh, here we go.
19:57Bon appetit, as they say. Coming.
20:06Juices.
20:15An hour ago I was on the ground.
20:20Good mate. What are you guys doing on the 25th? Do you want us to come back?
20:24Yeah, we're putting on the dinner here. How are you? And did the kids cook it?
20:27It's going to be part of the assessment for the horserad. Right.
20:33Well, we cooked it since good. I would actually say compliments to the chef.
20:48The boar's nest. What do you think it are? What I love the most is everyone is welcoming and ready
20:55to
20:56share the culture, the food, the story. And then we get gifts. There's a bigger meaning than a gift
21:03when you get something like this. But just how they picked it, like the Irish heritage,
21:09so they waved it in. And then I had a chat to the auntie later and she was like,
21:14well, the stone finds you. And I was very grateful for today.
21:22It's a bit excessive.
21:25As you can see, Mount Riopeu on the right there. Yes.
21:30Fun fact, last erupted in 2007. Wow, that's not long ago.
21:35No, and it's still active. Have you ever been up an active volcano before?
21:39No. Well, you're about to, my friend.
21:43So we're off to a ski field, but this is an all year round destination.
21:48Hi guys, welcome to Skywalker.
21:49Good morning. Hello, how are you? Good thing.
21:52Great view. It is.
21:54Oh, sorry.
21:58Oh, yo.
22:00Oh, I'm not sure about this thing. I don't like heights.
22:04Don't it down.
22:06Are you hungry?
22:07Perhaps.
22:08Well, I think when you get 2,020 meters, you'll be a little bit peckish.
22:13And they got a little high tea.
22:14Wow, really high tea.
22:16Very high tea.
22:17High high tea.
22:18In the clouds tea.
22:22Yep.
22:23That wasn't too bad.
22:26Just kind of.
22:30Table for two.
22:31Wow.
22:32It's pretty amazing, isn't it?
22:34Oh.
22:35Hello.
22:35Hello.
22:36Hello.
22:37What have we got there?
22:38So we have strawberry and kawakawa tartlet.
22:41Yep.
22:41We've got volcanic chocolate.
22:43Yep.
22:44It's a lavender and blueberry and a calamari.
22:47Beautiful.
22:48Pavalova.
22:49Is that the Australian recipe?
22:50No, it's my recipe.
22:53Yeah.
22:54And then we have a bruschetta with barata cheese.
22:57Yep.
22:57Cucumber sandwich with porcelain dish.
22:59Beautiful boulevard.
23:01Yeah, we've got the mushroom boulevard.
23:03Fabulous.
23:03Beautiful.
23:06I love an old cucumber sandwich.
23:15Just a little.
23:16Just a smidge.
23:18Is that it?
23:20Top.
23:22Cheers.
23:22Pinky out.
23:23Oh, a pinky.
23:24Pinky out.
23:27Oh, I love the Earl Grey.
23:28Earl Grey and cucumber sandwiches.
23:30How far have we come from eating pies in a car?
23:34Very dainty.
23:41Well, that was quite a little adventure, wasn't it?
23:43Yeah.
23:44And now we're going deep into the bush.
23:47We may be doing pig hunting tomorrow,
23:50which is a bit apprehensive about.
23:52Anyway, another fun-filled day.
23:59I think we're back off the grid, my friend.
24:02It's quite stunning scenery, isn't it?
24:04Beautiful.
24:05Very green, very sunny.
24:06Horses everywhere.
24:16Not only we're off the grid, we're off the roads.
24:19There is no road.
24:21There's stones.
24:25It's funny that I can barely feel belly at the back,
24:28where she's swinging right and left, doesn't she?
24:31She's taking her punishing.
24:35Fallen's fun facts.
24:36Oh, please.
24:37Give me a good fun fact, because I'm not sure where we are.
24:40I thought you were my copiner.
24:45Oh, it scared me.
24:47There's a big dip there.
24:55Do you reckon we'd have to retire, buddy, after this trip?
24:58Probably, mate.
25:01Whoa, whoa, whoa, whoa, whoa, whoa.
25:04Oh, oh.
25:12It was bound to happen, wasn't it?
25:14All right, man.
25:15Like, I don't know what happened.
25:17Just slid on the side.
25:18Oh, me.
25:23Are we good?
25:24Well, we're not great.
25:26No, I know, but can I go?
25:31That's a big ditch, man.
25:33I moved the rock.
25:34A little slight dent.
25:36All right.
25:36I'll try to go forward, yeah?
25:38Put it in four low.
25:40Yeah.
25:43Four low.
25:44OK.
25:45Is it in four low?
25:47What's that going on?
25:49You good?
25:50Man, wanger.
25:52Yoo-hoo!
25:56Yes!
26:01Could have been worse.
26:06All right, let's go back on the road, bro.
26:10What else could go wrong?
26:12But thank God it wasn't this way, mate.
26:13We would have gone dun dun dun dun dun bluf.
26:18It's off the grid, not off the road.
26:27Here we are, my friend.
26:29Look at that.
26:30It is really in the middle of nowhere, off the grid.
26:36We've made it.
26:38Just about.
26:42Whoa, whoa, whoa.
26:43Look at these boys.
26:43How do you know when they find a pig?
26:45The scrub comes alive.
26:48Oh, he's here.
26:49Yeah.
26:50Come across here, mate.
26:51It's a good pig.
26:52I'll just get it through here.
26:5515 minutes left on the clock.
26:57Come on.
26:58See that?
26:59Oh, it's smoking.
27:00It's on fire.
27:01I haven't seen him run that fast in years.
27:03Yeah.
27:13Woo!
27:14Rancher, get up.
27:15Come on.
27:16We're going to peak hunting.
27:23Whoa, whoa, whoa.
27:24Look at these boys.
27:26Good morning, Michael.
27:27Nice to meet you.
27:28How are you?
27:28Good to meet you.
27:29Good.
27:29How are you, man?
27:30Good, good.
27:30All right.
27:31What's the plan?
27:32What are we going to do today?
27:33Come over that ridge there, and there's actually a bit of fresh sign on that spur.
27:36So we'll shoot up that gully there and see if we can pick up that pig.
27:39How does it work?
27:40So these dogs, they'll be tracking the footprints of the pig.
27:43They might smell him on the wind, but hopefully they can just track him.
27:46I'd say he's come down that spur, and he's heading up there.
27:48There's a big native face, and he'll be living on there.
27:50So they'll just go out.
27:52GPS here.
27:53We might hear it before we read it on the GPS, and they'll hopefully find him.
27:56If he runs, they'll bale him up, and we'll sneak in there.
27:59Are you ready?
28:00Have you got a knife?
28:02He's got a knife.
28:03I don't know whatever else.
28:04Where do we go up here?
28:05Yeah.
28:06Have a look around.
28:07All right, cool.
28:09Look at him, they're ready to go.
28:10That's the job, isn't it?
28:12That's the hardest thing about training a pig dog really,
28:14is just getting them to stop chasing goats and deer.
28:16The rest of it's in the blood.
28:18And the many deer have to have.
28:19Some guys have lots of success with one dog.
28:21Some guys have a team of five.
28:23There's a whole lot of ways to catch a pig.
28:35Yes, the dogs are having a bit of a look,
28:36so they've all got GPS collars, and this is just tracking them.
28:39Sort of updates every couple of seconds,
28:41and they're definitely having a bit of a nose around.
28:42There's a bit of scent up in here, this valley.
28:44So they're moving.
28:45Yeah, they'll just be up in here, and there's a good face there.
28:47Usually holds a pig or two.
28:49Yeah, good sign.
28:50Should get one around for you.
28:52GPS.
28:55Yeah, definitely moving.
28:57And how do you know when they find a pig?
28:59Will they bark?
29:00You'll hear it.
29:01You'll hear it.
29:01The scrub comes alive, yeah.
29:03Oh, really?
29:03It transforms pretty quick.
29:05That's what keeps you addicted to the sport,
29:07and the pest control side of it, yeah.
29:09And if they're barking, and he decides to run,
29:10they'll just give him a little bit of a telling off,
29:12and he'll back himself into a corner,
29:13and then we'll sneak in with the rifle and dispatch him.
29:16Yeah.
29:16If it's a smaller pig, we'll go in there
29:18and deal to it with a knife.
29:19Easy.
29:19That's the plan.
29:22They're 180 up, so they're just having a bit of a look.
29:24They're just working that face.
29:28It's a waiting game, isn't it?
29:29Yeah, it is a waiting game.
29:31Patience.
29:31Yep.
29:35Listen, listen.
29:39Yeah, you've got to bark.
29:42We're on.
29:43160.
29:45Not far.
29:46We're good.
29:53Still lucky there, brother.
29:57144, so it's actually not bad.
30:06125, so he's obviously broken uphill.
30:08We'll just see what happens.
30:11They're right on him.
30:17He's a fast pig.
30:18Just see what happens.
30:20See if they bring him down.
30:22He must have broke.
30:25He's going to come into this creek here.
30:27Oh, he's here?
30:28Yeah, they're going to have him in here.
30:33Yeah, they got him.
30:34But now we've got to get in here.
30:36Oh, whoa.
30:40You good?
30:40Yeah.
30:44You're going to get wet feet through here.
30:45Go straight, mate.
30:46One foot after the other.
30:51Watch the top down here.
30:56Come on, Cole.
31:01Hey, hey.
31:02Get outside, Nala.
31:04Come across here, mate.
31:06Do it, mate.
31:08What do you do?
31:08I'll just get it through here.
31:12Grab that leg.
31:13Don't flop them over.
31:14You just want to go in here and there.
31:16Down.
31:17Down in.
31:21That's a nice job.
31:22Hi, Colin.
31:23Oh, go.
31:25Good work.
31:27Well done, man.
31:28Well done.
31:29That was perfect.
31:33That was an adrenaline rush, man.
31:38It happens so fast, doesn't it?
31:40It's like you're all...
31:41They brought him to the creek for.
31:43Yeah.
31:43Mate, I was going down like as fast as I could to catch up with you guys.
31:47So, Michael, is this the pig you've been looking for for a few weeks?
31:50Yeah, man.
31:50This is the one that's evaded us a few times.
31:52Yeah.
31:52Good pig to catch.
31:54There's kiwis living on the space here.
31:56Last thing you want is a pig hanging around when kiwis are trying to nest.
31:58Oh, it's on you?
31:59Nah.
31:59No.
32:00They'll sniff out a kiwi egg.
32:01They'll just destroy your habitat.
32:03Oh.
32:03Yeah, so it's good to get them out of the valley.
32:05It's a big pig.
32:05What would that weigh?
32:06It's 130 pounds, cactus weight.
32:09All right, so the next thing is you need to carry that thing all the way out there, bro.
32:15Come on, come on, come on, come on, go!
32:19You good?
32:24Come on.
32:27You got it, buddy.
32:31Yeah.
32:39Well done, buddy.
32:43Good pig to catch.
32:45We need to go to the gym, eh?
32:47I don't take any of it lightly.
32:49No, it's not light.
32:50Yeah.
32:52Well, you're taking a life, bro.
32:54Michael, if you can get it ready for us, I can't wait to cook it up.
32:58It's going to feed a lot of people.
32:59Yeah, mate, cool, mate.
33:00Thanks, buddy.
33:01Got it.
33:04All right, let's go.
33:05We've been through the wilderness, all right?
33:07I've got half the swamp in the ship.
33:15What a day, my friend.
33:17That was amazing.
33:18This place is in the middle of nowhere.
33:21It's definitely half the grid, indeed.
33:22There's cows, there's sheep, there's horses, and then there's pigs.
33:27And you know what?
33:28You called yourself a prince of pork.
33:31I think you've upgraded, my friend.
33:32You're the king of pork.
33:34The king of pork.
33:35You are indeed.
33:36Not only you can cook it well, but now you can catch it.
33:39It's up there with experiences, isn't it?
33:42A lot of people will look at it and be like, oh my god, what are they?
33:45But as they said, it's for conservation.
33:48They are a pest.
33:49They're eating kiwis.
33:50They're eating baby lambs.
33:52And they're going to have to be removed from the land, so we were there to see it.
33:55It's conservation, but it's also hunted to eat, not just to kill.
33:59You know what I mean? So it's different.
34:01Well, as we know, there's one road in, which means there's one road out.
34:06Mm-hmm. I'll be very careful, I promise.
34:09Let's not repeat.
34:10No, I won't.
34:11Eyes on the road, Rondon.
34:13Yes, boss, and two hands on the wheels.
34:15Yeah, wheel.
34:18When there's a wheels, there's a way.
34:21All right, listen, I think we've got an hour, an hour and a half.
34:24Let's enjoy some music.
34:26We've seen enough of each other.
34:53We've had an amazing few days, huh?
34:55Yeah, the pig hunt was incredible.
34:58Well, it's time to mix it up.
35:00How about a little bit of fly fishing?
35:02With fly fish, real pale.
35:04I'd like to try that.
35:05Not easy.
35:06It would be nice to catch a little trout.
35:10Or a big trout.
35:12Or any trout.
35:14Any trout would do.
35:22Peter.
35:23Hi, how are you?
35:23Colin, nice to meet you.
35:25How are you?
35:25Good to see you.
35:25Manny, hi, mate.
35:26How are you going, Manny?
35:26Yeah, very good.
35:27What's going on?
35:28The river's a bit muddy.
35:29Yeah.
35:30Not the best condition.
35:31No good for fishing?
35:32No, certainly not good for wading in the river,
35:34because you can't see where you're going.
35:36Yeah, yeah, fair enough.
35:36Nice to meet you, Peter.
35:37Thanks a lot.
35:40So obviously, you can get us some fish if we can't actually catch a fish.
35:44Yes.
35:44Sort of a running theme to this.
35:46Just in case, back up.
35:48And so when the river is clean, is there a lot of fish there?
35:51Yes.
35:51This is the Wanganui River, and it comes in from the mountain, Tongarira.
35:55And the Whakapapa River comes in and joins it, and they're both incredible fisheries.
36:00All wild.
36:00Okay.
36:01The competition guys would say this is the greatest river they've ever fished in the world.
36:05Oh, brilliant.
36:05So we nearly fished in the greatest river in the world.
36:08But we're going to cook beside it with some of the trout that was caught here.
36:12Sounds fantastic.
36:15You know what I like about this kitchen?
36:16It's big enough for us not to be on top of each other.
36:19So I think your station over there is great.
36:21Now, what do you want me to do with this fish?
36:22A butterfly, please.
36:23Yes, chef.
36:25How's that?
36:26You happy with that?
36:27One more of them would be fine.
36:28One more of them?
36:29No, no.
36:30There's one for you, one for me.
36:31Who are you cooking for?
36:32Cooking for us.
36:33I'm Peter, who got the fish.
36:36All right.
36:37I'll give you another one.
36:39So this is a rainbow trout?
36:41Rainbow trout, yes.
36:43All right, I'll go to my station.
36:44Please.
36:46And listen to the river.
36:48I don't want to listen to your voice.
36:50Your time starts now.
36:52Run to your benches.
36:58Chilli, ginger, garlic, thyme, coriander, a little bit of honey.
37:06So I'm doing Asian-style flavours, a little spicy no more.
37:10And then I'm going to cook it into fire so it sort of cooks top and bottom.
37:13It's cold.
37:15It's cold.
37:15You ready?
37:16Fas-Asian.
37:18Fas-Asian.
37:2115 minutes left on the clock.
37:23Come on.
37:25You getting flashbacks?
37:27Team Ireland is nearly there.
37:31Let's go to the fire.
37:35I've got a little cake rack here and I've got some wood chip that I put on the bottom.
37:41Put the foch on the rack, get it to smoke and cook it that way, I believe.
37:48That should be in there for about, I don't know, I'd say 12, maybe 15 minutes.
37:53It's like a smoke and cooking at the same time.
37:56And then we'll fleck it.
37:59A little bit of soy for the seasoning.
38:02A little bit of sesame oil.
38:04A little bit of rice wine vinegar.
38:06Lemon.
38:08Give it a mix.
38:13Honey's good, huh?
38:17Enough vinegar?
38:18I'm using the acid from the lemon.
38:20I think you should put some vinegar in there.
38:23It's getting a bit busy over here.
38:29Let that marinate.
38:31Then I'm going to cook that in the little oven.
38:33Frenchy.
38:34Yo.
38:34Do you know what I've been doing every morning?
38:36I don't want to know what you've been doing every morning.
38:38Thank you very much.
38:38Here's a little scoop of raw ginger.
38:41It's great for your insides.
38:43Yeah.
38:44What can you take for the outside though?
38:47Cooked ginger.
38:47The outside doesn't look good either.
38:50Hey Colin.
38:52See, this is going to organize and clean.
38:55Do you know what this is called?
38:57Finished.
38:58Ready to go in the oven.
38:59Mine is already there.
39:01Five minutes left on the clock.
39:03See that?
39:04Oh, it's smoking.
39:06It's on fire.
39:09Haven't seen him run that fast in years.
39:11Yeah!
39:16It's definitely smoking.
39:18I hope you like smoked fish.
39:20Like being in a fire.
39:21Smoked fish.
39:24It looks good, huh?
39:25It looks really good.
39:26Cheers to that.
39:27I was quite surprised myself.
39:28Yeah, I know.
39:29I'm sure.
39:31It's my, what I call, Asian.
39:33We're cooked by fast.
39:36This is Asian.
39:37This is Asian.
39:39Yeah.
39:40This is Asian.
39:41I've only got four recipes, but anyway.
39:42Fast food.
39:43Fast, fast food.
39:44The fast and the furious.
39:47Fast and the furious.
39:50That could be the off-the-grid cookbook.
39:56Oh, that is smoked and cooked, my friends.
40:02Oh, yeah.
40:07Not bad, not bad, eh?
40:08Not bad.
40:09I might put mine in the oven, will I?
40:11Just so you know, it goes fast in there.
40:15Look at that.
40:15This is one of the best ways to cook.
40:18But what I want is all this liquid to caramelize,
40:21and we're hopefully going to get a little bit of a glaze.
40:23It's not going to take long at all.
40:25You did well fast, then.
40:27Got to change.
40:29Okay, now the secret of this is
40:32trad's got a lot of small pin bones,
40:35so I'm going to try my best not to put any in here.
40:41They're not big, but they're annoying.
40:45It's taken seconds to cook.
40:48So as you can see, the honey's starting to thicken now.
40:52It's going to start to become nice and sticky. Look at that.
40:56How are you going, Frenchie?
40:58I'm good.
40:59Smoked rat, capers,
41:00dill, lemon zest, lemon juice, and some sour cream.
41:05It makes like a little spreadable smokery, we call it in French.
41:11Mine's cooked.
41:12Sure, chef.
41:14You could sound a little bit more impressed.
41:16I've got salt and pepper over there, chef.
41:18Yeah.
41:19Can I have some, please?
41:20Salt.
41:21Thank you, chef.
41:24Are you going to toast the bread?
41:25I thought maybe you could do this while you're doing nothing.
41:28How thick.
41:28I'll leave that with you.
41:30Do you want to try this, chef?
41:31Yep.
41:31It's like a, it's not smoky, smoky, but just a little hint.
41:36Oh, it's good.
41:37Nice, huh?
41:38That's good, huh?
41:40Yeah.
41:41Yeah.
41:43All right.
41:44I'm happy with that.
41:45I'm happy with that.
41:50What a great spot to cook, huh?
41:52Very good.
41:55It's all right?
41:56Yes, chef.
41:57Yes, you can cook toast very well.
42:00New Zealand.
42:02Are you waiting to be served or something, mate?
42:04Yes, I've done all the hard work.
42:06Oh, here we go.
42:07So we did two dishes here.
42:09What did you cut in?
42:10I mixed a little bit of our honey with some soy,
42:13a little bit of ginger, a little bit of garlic, coriander,
42:16a little bit of sesame oil, and when it reduces,
42:18the honey sort of gets a little bit sticky and coats it a bit.
42:20That's very good.
42:21And then I smoked the trout on wood chips in that fire,
42:24which went very quick.
42:26Then flake it, mix it with the capers,
42:28dill, lemon, sour cream, salt pepper,
42:31and then it's like a little spread that you put on your bread.
42:34And as they say in New Zealand, bon appetit, my friend.
42:36Cheers.
42:37Cheers.
42:37All right, let's have a taste.
42:40Mmm, that honey come out pretty good, mate.
42:44Sweet and hot.
42:45You like it?
42:46Mmm.
42:47The smokiness of that ria is delicious.
42:49You don't get that at the pub here, mate?
42:52No.
42:53Not allowed to get it at the pub here.
42:55What, the trout?
42:56You can't buy trout in New Zealand.
42:57What do you mean?
42:59You can take your trout to the restaurant and get them to cook it.
43:02The restaurant can't sell trout.
43:04Oh, my God.
43:05That's a pity, really.
43:07It's illegal.
43:07If you could sell it in a restaurant,
43:09we might not have any trout left in the river.
43:12Oh, yeah, I suppose.
43:13How is the trout population?
43:14It's good, yeah.
43:16It just goes up and down with the weather.
43:18We had a lot of floods here, so it does affect it sometimes.
43:20Yeah, yeah.
43:22So you compete around the world, are you?
43:24Yes.
43:24Last year, we went to the Czech Republic for the world champion.
43:27Wow.
43:27That's when the French were first and second.
43:30Was the Irish team there?
43:32Ah, yes.
43:33Probably in the pub.
43:35Well, they're better lake fishermen than river fishermen.
43:37French are pretty superb, yeah?
43:39Mate, give it a rest.
43:43It's been an absolute pleasure for having us on your river.
43:46Thank you very much.
43:47And sort of fixing our problem.
43:49Yes, it would have been nice to fish, but you know,
43:51at the end of the day, what we're good at is cooking, so cheers to that.
43:55It's great to be here, I'll tell you.
43:56You guys are legends.
43:58Say that again.
44:00Legends.
44:01Legends.
44:01Legends.
44:05Legends.
44:05All right, my friend, it's time to turn up another level.
44:08Ooh.
44:10We head north for big game fishing.
44:12It's the right to the end, it's the right to the line.
44:15If you want good luck, bite the fish.
44:19We've done it again.
44:21Four dishes from the ocean to the table.
44:23Hallelujah.
44:24Russell was known as the hellhole of the Pacific.
44:28Hello.
44:29We're big in this town.
44:30The sky, the sunshine, and the vines.
44:32Shit.
44:32That was like my sort of place.
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