- 2 days ago
South Africa’s Cape Winelands offer world-class culinary experiences blending fine dining, fresh local produce, and award-winning wines across regions like Franschhoek, Stellenbosch, and Constantia.
奶酪配酒以及巧克力配酒的组合都非常出色, 享誉全球的葡萄酒庄园之一，尽享奢华的午餐美酒佳肴搭配，体验本山谷最顶级的佳酿与美食！
奶酪配酒以及巧克力配酒的组合都非常出色, 享誉全球的葡萄酒庄园之一，尽享奢华的午餐美酒佳肴搭配，体验本山谷最顶级的佳酿与美食！
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CreativityTranscript
00:00Finding new tape? Get your guy. The Travel Experiences App sponsors Gary Barlow's Wine Talk.
00:14Here we go. My name's Gary. I'm 53 and I'm in a band called Take That.
00:22It's actually 1989 we all stood in a room together.
00:26I've been songwriting and performing for more than 30 years.
00:31But as I've got older, I've learned to slow down and appreciate some of the simpler things.
00:38I like good stuff. I like good times, friends, wine. This looks so good. Great food.
00:47That to me is what life's all about. And that's why I'm here in South Africa.
00:53Cheers, everyone.
00:55Yes, mate. How are you doing?
00:58Here we go. Here we go. There. Wow.
01:02Gary, you're in safe hands.
01:06Wine and food go together like words and music.
01:09When you drink a glass of wine and you eat the food, it should be, yeah, that's really good together.
01:16So I'm here to experience the skill, passion and dedication that goes into making some of the finest wine in
01:28the world and some delicious food to go with it.
01:33Cheers, Lord.
01:34I've persuaded some of my best mates to come along with me.
01:37Just ignore what's going on underneath us.
01:41So join us, everybody's welcome, on what promises to be one of my greatest tours ever.
01:48That's the most excited I've been in years.
01:51Oh, is that?
01:53Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
02:18I'm here at a peaceful retreat nestled in the misty mountains, planning my next adventure.
02:30Oh, wow.
02:35You just get me bearings here.
02:39The Western Cape is about the size of England.
02:42It's a big region and it would be selfish to explore it all on my own.
02:47Luckily, my next special guest, my latest partner in wine, has arrived.
02:53Just in time for a healthy breakfast.
02:57Yeah.
02:58There he is.
02:58Yeah.
02:59Hello, mate.
03:00Hello, mate.
03:01It's the ultimate morning person, Ben Shepard.
03:04Just in time to visit one of the highest vineyards in the country.
03:08Well, listen, I've been asking...
03:10We've not got to find our own way there, have we?
03:11Not really, but I just thought I'd show you the lay of the land.
03:16Me and Ben go back a long way.
03:18We once climbed Kilimanjaro together.
03:22So this is not our first African adventure.
03:24I've worked out our route.
03:26You've got the right country and the right continent, haven't you?
03:28I think so.
03:29I think so.
03:30And once again, we're going up in the world.
03:33We're going just a thumbnail away.
03:35However, a thumbnail on this map is about an hour and 45.
03:40Oh, crikey.
03:41Yeah, and we're going high.
03:42We're going into the mountains, one of the highest vineyards in the country.
03:46You're going to have a great time.
03:47Goodness me.
03:48And I'm looking forward to trying some of this wine, by the way.
03:50Get ready.
03:51Listen, the wine in this country, the people in this country, the food in this country...
03:56Yes.
03:56...is absolutely off the scale.
03:58So, now that we're done with the planning side of things...
04:02Now, luckily, I'm a black belt in origami.
04:05It's going to be absolutely great.
04:07I mean, look.
04:08It's time for Ben and Gary's great South Africa road trip.
04:12Welcome, mate.
04:14It's an absolute pleasure to be here.
04:16Oh, what a road it is.
04:21Look at that skyline over there.
04:23That's lovely.
04:24Isn't that extraordinary?
04:25Beautiful.
04:26We're heading past Sable Mountain and through Cape Town, making our way southward and upwards.
04:33These are the mountains.
04:34Is this where we're going?
04:35We're going into these mountains.
04:38We're travelling to Elgin Valley, an area that's renowned for growing fruit.
04:43And one fruit in particular.
04:45This is apple country.
04:47It does seem to be a lot of sort of orchards and apple trees.
04:49Fruit trees.
04:50And the vineyard we're going to was actually an old run-down orchard before they turned it into a vineyard.
04:57So, obviously, the soil must be good for growing fruit.
05:00But they found that the altitude or the height we're going to has been advantageous.
05:05It's an interesting one, isn't it?
05:07We're climbing 420 metres above sea level to Iona Wines,
05:12where the cold winds from the South Atlantic Ocean keep the vineyards nicely chilled.
05:18We're running out of track.
05:19We're running out of road.
05:20It's going to get...
05:22Oh, how pretty.
05:24The vines are high as that, aren't they?
05:27Artist and sculptor, Rosie Gunn, runs this vineyard with her husband, Andrew.
05:33And she's delighted to have two cool new grape pickers.
05:38To help her pick her super cool grape.
05:41Nice to meet you, Rosie.
05:42Hello, Rosie.
05:43How are you doing?
05:44Thank you for having us.
05:45When do we move in?
05:47No, first of all, you have to sing for your supper.
05:50Oh, we do?
05:50I'm really good at singing.
05:52Don't worry about that.
05:53That sounds good.
05:54And try the wine as well?
05:56Afterwards.
05:57I'm keen to try the wine.
05:58We need you on your A-game now.
05:59I'm all about...
06:00No wine till after you've worked.
06:01Commitment.
06:04There's 100 hectares of vineyards here,
06:07growing Sauvignon Blanc, Chardonnay and Pinot Noir.
06:13Grapes that develop intense flavours
06:15as they ripen slowly in unique cool climate conditions.
06:22Rosy, we're very high here.
06:24It's not only the elevation
06:26that makes this property quite special.
06:28It's the proximity to the sea.
06:29We're only three kilometres away from the sea.
06:31And you can feel this cool...
06:32It's like an air conditioner.
06:33It does work, doesn't it?
06:34Yeah.
06:34And as a result, the grapes take longer to ripen.
06:37So this is Sauvignon Blanc.
06:38Can we try her on?
06:39Absolutely.
06:45So much sweeter than I thought it was going to be.
06:48It's delicious.
06:48An already taste of Sauvignon Blanc.
06:51Yeah, there is, isn't it?
06:52People always think wine grapes are going to be acidic.
06:54Yeah.
06:54But actually, they're picked at a far sweeter level
06:57than table grapes,
06:58because obviously you want your sugar to convert into alcohol.
07:00You don't want to end up with a 7%, you know...
07:03No, no, no.
07:04No one wants that.
07:04It's got to be worth the walk to the fridge.
07:09Trouble is, before we get to walk to the fridge,
07:12we need to put in the hard yards out here between the barns.
07:18I'm literally stuck with this bunch here.
07:20I don't know where to start.
07:21Can I leave it?
07:22Okay.
07:22Yeah, come down here.
07:23I've made a little clear on it.
07:25See, Gary's got all the easy bits.
07:29Boncho.
07:31So here we go.
07:33This is going well.
07:35Oh.
07:38Oh, there.
07:39Nice, nice.
07:40Oh.
07:41Come on, mate.
07:41You can do it.
07:42No, Ben, you can really shine here.
07:43This is a good spot.
07:44This is my moment.
07:46There are 20 families living and working here,
07:50all shareholders in the farm.
07:52So everybody benefits from a good harvest.
07:55So you've got 100 hectares.
07:57How long does that take you to harvest, 100 hectares?
08:00Oh, it's difficult because obviously you might harvest today
08:04and then we might have a break for four days
08:06and depending on how the samples come back from the lab,
08:09we'll be taking some...
08:11We'll be testing all the time to see if it's the right kind of harvest.
08:12We'll be testing sugar, acidity, pH.
08:13So this window of picking is very, very important for us.
08:16I feel like this window of picking is closing.
08:19Yeah, I know.
08:20Because the window of picking is rapidly distracted by the window of chatting.
08:24Thankfully, when one window of inane chat closes...
08:32A window of beautiful singing opens up.
08:36What a nice lyric.
08:38Isn't that?
08:39The tradition of singing and working, you see.
08:44Just adds.
08:45Does it add to the spirit of everything?
08:46It's like a cadence, isn't it?
08:48Picking grapes is hard work.
08:50It's even tougher than we're making it look.
08:52You think they're singing about the two idiots
08:54that are making the mess of the vine?
08:56Yeah, yeah.
08:56Yeah.
08:57Who are these jokers?
08:59Yeah.
08:59These clowns.
09:02But singing works wonders
09:04to keep energy levels and spirits up.
09:09They seem to come off easier when you're singing.
09:12Yeah, they are.
09:21There's a lot of happy, hard-working pickers out here.
09:25And then there's us two.
09:27I think they're singing stuff any better than our snipping, yeah?
09:29Oh, I think it is.
09:35At least they have a gentle way of letting you know
09:38that your less-than-impressive great-picking skills
09:41are no longer required.
09:44I think they're chasing us out here.
09:46I think they're chasing us out here.
09:46There's no other way to take this.
09:49They're saying, get out of our way.
09:51Okay.
09:52Okay.
09:53If we get it, I'm not going to take this personally.
09:55But I think it's time for us to go.
09:59Woo-hoo!
10:01Hopefully, Rosie is more impressed with us.
10:03Because this has been very thirsty work.
10:07Have we done hard enough work, Rosie?
10:08Have we earned our keep?
10:09Our fingers are bleeding.
10:10I know.
10:11Yeah, I can see.
10:12I'll come.
10:12We're going to go and sustain you.
10:14Please.
10:14With a nice glass of wine.
10:15Oh, that would be great.
10:16Lovely.
10:21Coming up, we get surprisingly well-rewarded
10:25for our not-so-great-great-looking.
10:27Imagine if he didn't have any left for you.
10:30Fabulous.
10:31We're lucky, aren't we?
10:36Going deep into nature?
10:39Get your guide.
10:40The Travel Experiences Act
10:42sponsors Gary Barlow's Wine Tour.
10:59My great big South African wine adventure
11:03is well underway.
11:05I've been wining and dining
11:06my way up and down the vineyard
11:08to the Western Cape.
11:09And today, I'm definitely more up than down.
11:13I'm at Iona Wines in Elgin,
11:17420 metres above the South Atlantic.
11:20Here, the cool maritime breezes
11:23sweep up and down the mountainsides
11:25and merge with the hot valley winds,
11:28creating a microclimate
11:29that's perfect for all kinds of fruit.
11:32The apples here are delicious,
11:34but so are the grapes.
11:36It was tough picking grapes out there
11:38in the vineyards.
11:39Ben and I didn't impress,
11:41but our generous host, Rosie,
11:43has told us that we'll still be rewarded
11:46for our efforts.
11:47Oh, doesn't it just?
11:50Worryingly, that reward awaits us
11:52in the cellar.
11:54Here we go.
11:56Fingers crossed,
11:57our prize is a lovely wine.
12:00Not an angry winemaking.
12:02Oh, look at this.
12:04We're going down the help of comfort.
12:06Yeah.
12:07Your fingers
12:08cut,
12:10bruised,
12:11swelling.
12:12Yeah.
12:12Down to the bone.
12:13Now,
12:15we have the antidote.
12:17Patiently awaiting
12:18his downwardly spiralling guests
12:20is Werner Muller.
12:23Thankfully,
12:23he looks like a happy winemaker.
12:26He's been at Iona Wine
12:27since 2009,
12:29so he knows a good vintage
12:31when he tastes it.
12:32Hey, Werner.
12:33Werner.
12:34How are you doing?
12:35Good, good.
12:35This is amazing.
12:37This is the moment
12:38Ben's been waiting for.
12:39We've promised him a drink
12:40all day.
12:41I'm very, very excited.
12:43This is where we age
12:44most of our reds.
12:46We're going to taste
12:47some syrup out of barrel
12:48from the 2023 vintage
12:50that we age usually
12:52for 18 months.
12:53It's now about 12 months
12:54in barrel,
12:54so it's about another
12:56six months to go.
12:57Still quite young.
12:57Still quite young,
12:58so we'll see how it's going
12:59and how it's looking in barrel
13:00and then, yeah.
13:01And next,
13:02we're the guinea pigs.
13:03We're ready.
13:03Don't delay.
13:05Like all great
13:06and patient winemakers,
13:08Werner knows
13:09that delicious wines
13:10are grown in the vineyard,
13:12not made in the cellar.
13:13And,
13:14like all great
13:15and not so patient
13:16wine drinkers,
13:17I know
13:18that wine straight
13:19from the cellar barrel,
13:21even when it's not yet
13:22weak to its full potential,
13:24is going to be a rare
13:27and special fruit.
13:29Imagine if you didn't
13:31have any left for you.
13:34But you don't get one
13:35that would be mine.
13:37I'm going to give you
13:37my big one.
13:38You can smell it already.
13:42Smell the oak on that.
13:43Yep.
13:44So this is 12 months.
13:45Yeah,
13:46this is probably 12 months
13:47in the barrel now.
13:48It's 100% syrup.
13:49So syrup from the property,
13:50and it gives you
13:51a nice white spice,
13:52a peppery spiciness
13:53on a lovely red fruit,
13:55lovely brightness
13:56to the fruit.
13:57That's what we look for
13:58on that property,
13:59on that syrup.
13:59It's not too strong.
14:00No, it's not overpowering,
14:01is it?
14:02Are you going in?
14:06Oh, it's delicate.
14:07Yeah, it's quite elegant.
14:09It's quite elegant.
14:10It's a red fruit spice.
14:12That's what we look for,
14:13really look for,
14:14from the vintage.
14:15It's not too overpowering,
14:16is it?
14:17No.
14:17You could learn a lot
14:18from this.
14:19So good, you.
14:22This wine is working
14:23its magic already.
14:25And what's really lovely
14:26about it,
14:27is how Werner credits
14:28everyone on the farm
14:29with every bottle
14:30they produce.
14:31It's all about the people,
14:33climate and soil,
14:35all playing their part
14:36together.
14:38It's nice when
14:39the vibrancy
14:41of the vineyard
14:42and the people in it
14:43actually end up
14:45in the garden.
14:46Yeah.
14:46Beautiful.
14:47For us,
14:47the team is important,
14:48that everyone has
14:49plays a role
14:50in a team
14:51and a contribute
14:52to putting this
14:53wine in the bottle.
14:54It's not just
14:54always the winemaker
14:55or the owner,
14:56it's a team effort.
14:58There's no I in team.
14:59No.
15:00But there is in wine.
15:01Thank goodness.
15:02Beautiful.
15:02Cheers, mate.
15:03Cheers, then.
15:06While we drink
15:07to that remarkable
15:08revelation of mine
15:09and ponder
15:10how the day
15:11can get any better,
15:12to put ground
15:13in her beautiful
15:14farmhouse kitchen,
15:16Rosie is preparing
15:17lunch for us.
15:18We've heard
15:19she's a brilliant cook,
15:20so let's hope
15:22she proves it now
15:23with her famous
15:24springbok pie.
15:26I've chosen to make
15:27a venison pie
15:28partly because
15:29it's so traditional.
15:30My mom's mom made it
15:31and her mother made it,
15:33so it really is.
15:34It's a very old
15:34family recipe.
15:36First up,
15:37Rosie makes a stock.
15:38I've taken it off the burn.
15:39I put the burn in here
15:40with some onion and carrots
15:42and thyme
15:43and a few bay leaves
15:44and a bit of pepper.
15:49And that can simmer
15:50slowly for about an hour.
15:52While the stock cooks,
15:54it's time to prepare
15:55the fill-in to the pie.
15:57Cube in the meat
15:58and dust in it in flour,
16:00seasoned with paprika,
16:02salt and pepper.
16:03It seals the meat
16:04and forms a little bit
16:06of a crust,
16:07sort of seconds
16:07your stew a little bit.
16:09Now a good
16:10high temperature
16:11for the oil
16:12and in with
16:13the cubes of meat.
16:16You don't want to
16:17turn it too often
16:18too much.
16:20You want to let it
16:21really seal properly
16:22on one side
16:22and then give it a turn.
16:24I'd like you to keep
16:24turning it
16:25and you don't brown
16:26properly.
16:28While Rosie browns
16:29the springbok,
16:30we set the table.
16:32Where's our
16:33Sauvignon Blanc?
16:34Yes.
16:35So this is
16:36the vintage
16:37before the one
16:38that we
16:39picked today.
16:40Exactly.
16:41And if this tastes
16:41good,
16:42imagine what the
16:43one that we
16:43picked is going
16:44to taste like.
16:46It might just
16:46be about enough
16:47juice from both
16:49our grapes
16:49for this glass.
16:55That's extraordinary.
16:56Isn't that lovely?
16:57We're lucky
16:57because we're here.
16:58We've seen it
16:59with our eyes,
17:00where it is,
17:01where it's positioned,
17:02how close the sea is,
17:03how cool it is
17:04up here.
17:05It's all in there.
17:07So we browned
17:08all the meat
17:09and now I'm
17:10going to fry
17:12the onions.
17:17We're going to
17:18add the
17:18seeds of
17:19venison
17:20and
17:21all the juice
17:22that was at the
17:22bottom there.
17:23And now we're
17:24going to add
17:25our other
17:25ingredients.
17:26For a leg of
17:27venison,
17:28Rosie is adding
17:29about 300 grams
17:30of roughly
17:30chopped bacon.
17:38Seasoned with
17:39some salt and
17:40pepper and
17:41then add a
17:41big South
17:42African
17:42favorite.
17:43This is
17:44bulls chutney.
17:45So this is
17:45basically an
17:46apricot chutney.
17:47But South
17:48Africans are
17:49very proud of
17:50this and I
17:50don't know
17:50who Mrs.
17:51Bulls was.
17:52Anyway,
17:52this is it.
17:53Then a
17:54British
17:54favorite,
17:55Worcester
17:56sauce,
17:58along with
17:59some ground
17:59coriander,
18:01grated
18:02nutmeg,
18:03and that
18:04rich and
18:05delicious
18:05stock.
18:07Okay,
18:07so I'm
18:08going to
18:08cook that
18:09with the lid
18:09on for
18:10an hour.
18:11But if it's
18:11nice and
18:12thick and
18:12just needs
18:12a little bit
18:13of browning
18:13on the top,
18:14I'm going to
18:14take the lid
18:14off for the
18:15last half
18:16an hour.
18:17Now for
18:17the top
18:18of the
18:18pie.
18:19Rosie cuts
18:20pastry
18:20into strips
18:21and creates
18:22a lattice.
18:24Then one
18:25beaten egg
18:25to glaze
18:26it.
18:27Makes it
18:28look nice
18:28and golden.
18:30I think
18:31you could
18:31do this
18:31really neatly
18:32if you
18:33wanted to,
18:34but everything's
18:34a bit rustic
18:35here.
18:36And now
18:36it's into
18:37the oven
18:37to bake
18:38until golden.
18:40This is a
18:41little bit
18:41unconventional,
18:42cooking the
18:42pastry separately,
18:44but it's
18:45so that it
18:45remains crisp
18:46and doesn't
18:46get all
18:47soggy
18:48underneath.
18:48Next,
18:49Rosie fries
18:50button mushrooms
18:51and adds
18:52them to the
18:52casserole
18:53and lets the
18:54whole lot
18:55cook and
18:55thicken some
18:56more,
18:56which suits
18:57Ben and I
18:58perfectly.
18:58I can settle
18:59in here,
18:59mate.
19:00I can settle
19:00in as well.
19:01Right.
19:02If I nod
19:02off,
19:03wake me up,
19:04will you?
19:04Will you
19:05just sing
19:05me something?
19:05Oh,
19:06do you know,
19:06I wouldn't
19:07want to give
19:07you nightmares.
19:09All right,
19:09I'll sing
19:10that.
19:10Oh,
19:10no,
19:11I don't
19:11want nightmares.
19:12I'm forever
19:13blowin'.
19:15While we have a
19:16kip,
19:17it gives Rosie
19:17enough time
19:18to knock
19:18up dessert
19:19and apples
19:20farts
19:20that land.
19:21I like it
19:22because we
19:24live in a
19:25valley of
19:25apples.
19:26There's just
19:26something really
19:26homely about
19:27anything made
19:28with apples.
19:29Rosie peels
19:30and cuts
19:30some crunchy
19:31golden delicious
19:32apples into
19:32quarters,
19:33then makes
19:34a rich caramel
19:35sauce with
19:36sugar and
19:37butter.
19:38It's actually
19:39quite easy to
19:39tell when it's
19:41right to put
19:41the apples in
19:42because it goes
19:42from the
19:43slightly
19:44crystally stage
19:45to a really
19:46much more
19:47sort of
19:47toffee-ish
19:48effect.
19:49So,
19:49as soon as
19:50it's turning
19:51brown on the
19:51edges,
19:52it's in with
19:52the apples.
19:54Which will
19:55serve to
19:56cool down
19:56the mixture
19:57as well.
19:59Stop it
19:59burning.
20:00Quite a bit
20:00of the cooking
20:01happens at
20:02this stage.
20:03And they are
20:03going to get
20:03a little bit
20:04of time in
20:05the oven
20:05because we
20:06want the
20:06pastry to
20:07cook.
20:08Rosie rolls
20:09out her
20:09short-cut
20:10pastry,
20:11cuts to
20:12sides,
20:12and lays
20:13it gently
20:13over the
20:14apples and
20:14caramel,
20:16tucking them
20:16in snugly.
20:18Then,
20:19it's into
20:19the oven.
20:20So,
20:21180 for
20:2120 minutes,
20:22and then
20:22turn it on
20:23if it's
20:23getting too
20:23brown,
20:24and cook
20:25maybe for
20:26another 10
20:26minutes at
20:26160.
20:27The only
20:28thing left
20:28to do
20:29now is
20:29top off
20:30the
20:30venetan
20:31pie with
20:32that golden
20:32pastry
20:33lattice.
20:34So,
20:34basically,
20:35this will
20:35absorb a
20:36little bit
20:36of the
20:36juice.
20:37Because it
20:37is nice
20:38to have it
20:38a little
20:38bit juicy
20:39underneath
20:39the pastry.
20:42And there
20:43it is.
20:44Rosie's
20:44good old
20:45family
20:45favourite.
20:47Springbok
20:47venison pie
20:48with
20:49mushrooms and
20:50bacon.
20:52and the
20:53pudding,
20:54Rosie's
20:54apple
20:55tart
20:55tatin.
20:58I think
20:58it's safe
20:59to say
20:59that me
21:00and Ben
21:00have found
21:01our niche
21:02here.
21:02We're not
21:03grape pickers,
21:04we're not
21:05winemakers,
21:06but we're
21:06extremely
21:07enthusiastic
21:08tasters.
21:09Now,
21:10I don't know
21:10about you,
21:10I'm hungry.
21:12I feel like
21:12we've worked
21:13up an appetite.
21:13It's all
21:14that picking,
21:15cooking,
21:16bending over.
21:17It's so much.
21:18I'm hungry.
21:19I'm hungry now.
21:20Oh,
21:20would you look at
21:21that.
21:21Rosie,
21:22we have heard
21:23amazing things
21:24about your
21:25cooking,
21:25Rosie.
21:26It's very
21:27rice-fish.
21:27This looks
21:28incredible.
21:29And this
21:30is a very
21:31traditional
21:31South African
21:32meal,
21:33I suppose
21:33it's the
21:33equivalent to
21:34going to
21:35the UK
21:36and having
21:36shepherd's pie.
21:37Yes,
21:38Ben
21:38shepherd.
21:39Oh,
21:39there we
21:40go.
21:40Shepherd's
21:40pie.
21:41You're
21:41speaking to
21:42my heart
21:42there,
21:43Rosie.
21:43As Rosie
21:44serves up,
21:45I'm opening
21:46their bottle
21:47of 2022
21:48vintage
21:49Syrah.
21:50Oh,
21:51the sound
21:52of success.
21:53All that
21:54red berry
21:54fruitiness
21:55and spicy
21:56pepperiness
21:57should be a
21:58perfect match
21:58for the
21:59Springbok
21:59pie.
22:01Verna.
22:01Hey,
22:01Verna.
22:02Thank you
22:02for joining
22:02us.
22:03Thank you
22:04for having
22:04us as
22:04well,
22:04by the way.
22:05It's all
22:05for you.
22:06You've all
22:07been so
22:07kind.
22:08We've
22:08loved it.
22:09Cheers.
22:10Rosie,
22:11Verna.
22:11Rosie,
22:11this must
22:12be special,
22:13right,
22:13to make a
22:14wine and
22:15get to,
22:15I can see
22:16you're looking
22:16at it so
22:17lovingly.
22:18You must
22:19be proud.
22:20Well,
22:20it is.
22:20It's,
22:21you know,
22:21it's your
22:21message in a
22:22bottle.
22:23It's,
22:23sort of,
22:27line for
22:27a wine.
22:28Your
22:28message in
22:29a bottle.
22:30The message
22:31in this
22:31bottle is
22:32being very
22:33well received.
22:34Drinking the
22:35wine in this
22:37environment where
22:37you've grown the
22:39grapes and
22:40there's so much
22:40of you guys
22:41and your
22:41family and
22:43this landscape
22:44in this that
22:45makes it all
22:46the more
22:46emotive.
22:46You can feel
22:47that here.
22:47It's really,
22:48it's a real
22:48privilege,
22:49so thank you.
22:49Rosie,
22:50this is exquisite,
22:52absolutely gorgeous.
22:54I can't wait
22:55to toast this
22:55Springbok.
22:57It's good,
22:57mate.
23:00For a home
23:01cook,
23:02it's just such
23:02a forgiving
23:03way of preparing
23:04it.
23:04This is
23:05absolutely
23:06delicious.
23:07And now,
23:08as if the
23:09pie,
23:09the wine,
23:10and the
23:10view weren't
23:11enough,
23:11we have the
23:12pudding.
23:14Wow.
23:15I'm not going
23:16to get involved
23:16in a restaurant
23:17until the
23:17server...
23:18Are you kidding?
23:19It's amazing.
23:21Fabulous.
23:22We're lucky,
23:23aren't we?
23:24What did we do?
23:25To deserve this.
23:27OK.
23:27This is probably
23:28as good as it's
23:29going to get.
23:29Fine.
23:30Yeah.
23:30I'm happy with that.
23:31Take me now,
23:32Lord.
23:32I'm ready to go.
23:34Cheers.
23:35Cheers.
23:36Cheers.
23:36Cheers.
23:41Coming up,
23:42Ben and Gary's
23:43road trip continues
23:44as we head
23:45to the woods.
23:46Wow.
23:47I mean,
23:48look at where
23:48it is.
23:49Dip our toes
23:51even deeper
23:51into the
23:52winemaking business.
23:54Of all the things
23:54I wasn't expecting
23:55to be cuddling you
23:56in a barrel of grapes.
24:02Going deep
24:03into nature?
24:04Get your guide.
24:06The Travel
24:06Experiences Act
24:07sponsors Gary
24:08Barlow's Wine Tour.
24:11Getting up close
24:13to culture?
24:14Get your guide.
24:16The Travel
24:16Experiences Act
24:17sponsors Gary
24:18Barlow's Wine Tour.
24:27I'm at the
24:28southern tip
24:28of Africa
24:29in the
24:29Western Cape.
24:33On a road trip
24:34with my old
24:35mountain climbing
24:36mate,
24:36Ben Shepard.
24:38We've already
24:39visited the
24:39coolest vineyard
24:40in this park.
24:42Now,
24:42we're about to
24:43meet two guys
24:44who could be
24:45the coolest
24:45winemaking duo
24:46in South Africa.
24:48We're going
24:49through a tiny
24:50little outfit.
24:51Doug and Paul
24:51have their own
24:52winery in the woods
24:54and they use
24:55traditional methods
24:57to juice
24:58their grapes.
25:00So Doug and Paul
25:01wine in the woods?
25:02Wine in the woods.
25:03Well, I'm all for
25:03trying new things,
25:04Gary, as you know.
25:05Yeah.
25:07We're heading
25:08to Mannshine Winery
25:09in Walker Bay.
25:12Mannshine
25:12sounds a bit
25:13like moonshine
25:14and when you think
25:15of people making
25:15moonshine,
25:16you do tend
25:17to envisage
25:18blokes in woods
25:19doing dodgy
25:20law-breaking
25:20brewing.
25:21But here,
25:22in the shadow
25:23of the mighty
25:24Mannshine
25:25top mountain,
25:26kindred spirits
25:27Douglas Millray
25:28and Paul Hoogworth
25:30are breaking
25:30all the rules
25:31in a good way.
25:34I think we're here.
25:35Wow.
25:37That's it.
25:37Now this is,
25:38I mean,
25:39look at where it is.
25:40They've created
25:41an idyllic,
25:42artisanal,
25:42wine-making business.
25:44It is,
25:45certainly,
25:45in the back
25:46of the yard.
25:47It is.
25:48Where they
25:48ferment a range
25:49of wines
25:50inside a tiny
25:51little brick
25:51building
25:52surrounded by trees.
25:55Oh, wow.
25:56I think this
25:57is going to be fun.
25:58It's like
25:59stepping into
26:00a wine-making
26:01nursery rhyme.
26:03Thank you, Jerry.
26:03Oh, lovely.
26:04Annoyingly,
26:05Doug and Paul
26:06don't just have
26:06an amazing job
26:07in an amazing
26:08location.
26:09They're also
26:10tall,
26:11young,
26:11and handsome.
26:13Nice to meet you.
26:14I'm Gary.
26:14Oh, lovely to see you.
26:15Hey, Doug.
26:16Nice to meet you.
26:17Paul and Doug.
26:18Paul and Doug.
26:19Brilliant.
26:20Strong name.
26:21But we'll
26:22forgive them
26:22all of that
26:23because we're
26:24thirsty
26:24and there's
26:25wine here.
26:26What an
26:26amazing location.
26:27This is
26:27extraordinary.
26:29We've been
26:30fermenting grapes
26:30in this old
26:31stable
26:32about 110
26:32years ago
26:33and, yeah,
26:34that's us
26:34doing our thing.
26:35And what,
26:36you just decided
26:36that you were mates
26:37and you just
26:37wanted to make
26:38some wine?
26:38Pretty much.
26:39I mean,
26:39we'd go back
26:40to high school days
26:40and then we
26:41continued into
26:42wine studies
26:43and there was
26:44a barrel of wine
26:45made in 2016
26:46which piqued a bit
26:47of interest
26:47and then the very
26:48next year we
26:48actually started
26:49making wine
26:50in this building.
26:51And tell us,
26:51guys,
26:52what are we
26:52going to be
26:53doing today?
26:54Super exciting.
26:55We've had some
26:56cabinet frunk
26:56on skins
26:57and we'll be
26:58pressing it today.
26:59So we're going
26:59to run the juice
27:00through the basket
27:01press,
27:01which is an
27:02old school
27:03French style
27:03basket press
27:04and then we'll
27:05be pressing
27:06the skins as well.
27:07We are going to
27:08need a little bit
27:08of help from you
27:09guys.
27:09That's why I've
27:10got Ben.
27:11There's a reason
27:12he's here.
27:14I wondered what
27:14it was.
27:15Yeah.
27:15Yeah.
27:16He works very
27:17well.
27:18Really?
27:18Okay.
27:19All right,
27:19guys,
27:19follow us.
27:19That's it.
27:20Let's go.
27:20The boys'
27:21The boys' philosophy
27:21revolves around
27:23natural fermentation
27:24and minimal
27:25interference
27:26to let the
27:27unique character
27:28of the local
27:28vineyard shine
27:29through.
27:30Today's
27:31cabinet frunk
27:32grapes have been
27:32fermenting for
27:33about a month.
27:34All right.
27:34I'm excited
27:35about it.
27:36There we go.
27:36The merchandise.
27:41It's time to
27:42extract as much
27:43juice as possible
27:45for the next
27:45stage in the
27:46fermentation.
27:47If you get down
27:48deep, you'll find
27:49the whole bunches
27:51at the bottom.
27:52Oh, wow.
27:53So these
27:53are fermented
27:55as whole clusters.
27:56But this is why
27:57you guys are here.
27:58We need you guys
27:58to give these guys
28:00in particular
28:00a nice light
28:01something.
28:03Yes,
28:04that's right.
28:04We've been invited
28:06here for our
28:07fancy footwork.
28:08Our job today
28:09is to stomp
28:10grapes.
28:11But first,
28:12they have to be
28:13poured into the
28:14press.
28:16Oh, look.
28:16There we go.
28:18So satisfying,
28:19isn't it?
28:20Wow.
28:23Now,
28:24time for a change.
28:25Off with the
28:26long trousers
28:27and completely
28:27inappropriate
28:28white trainers.
28:30Let's leave
28:31these here.
28:32Let's get our
28:33feet.
28:34The knees are
28:35out.
28:35Ready for action.
28:36All that remains
28:37now is for Ben
28:38to wash my feet,
28:39which is something
28:40he always loves
28:41to do.
28:42I had a shower
28:42this morning.
28:44I had a really
28:45good shower.
28:46I really washed.
28:47Oh, thanks, Ben.
28:48And now I'm
28:49fully prepped
28:50for grape stomping.
28:51There's not a lot
28:52of room in here
28:53for two men
28:55with so many
28:55muscles.
28:57I don't think
28:57we've ever done
28:58two men in the
28:59body before,
29:00to be honest.
29:00Okay, here we go.
29:03Okay, I'm in.
29:04Oh, how is it?
29:05It's nice.
29:06I thought you'd
29:06sink deeper.
29:07But me too.
29:08I could be just
29:09stuck here.
29:11I just think
29:12my leg's going
29:14to go at some
29:15point.
29:15Okay.
29:16I think if we
29:16did some exercise.
29:18Yeah, that's
29:19going in.
29:19All right, let's
29:20get some more
29:20buckets in, Paul.
29:21Cool.
29:21Okay, it's going
29:22down.
29:23It's quite nice.
29:24It's wriggling
29:25through your toes.
29:26It's going right
29:26through my toes.
29:27In fact, I had an
29:28itch a minute ago,
29:29but it's all right
29:29now.
29:29I don't want to
29:30know about your
29:30itchy feet.
29:31Oh, here you go.
29:32Oh, here you go.
29:33Stand up.
29:34You're all right.
29:34Sorry, guys.
29:34A little bit of
29:35splash here.
29:36It's good for the
29:36skin.
29:37Oh.
29:38How's that?
29:39Very therapeutic.
29:40Quite satisfying
29:41about that, isn't it?
29:42We're not just
29:43stepping on grapes
29:44here, me and
29:45Ben.
29:46We're stepping
29:46into history.
29:48We're engaging
29:49in a ritual
29:50that dates back
29:51to the very
29:51beginnings of
29:52winemaking.
29:53It's like being
29:54down on the beach
29:55and being, um,
29:56really muddy.
29:57Do you know
29:57when you're in
29:58the mud back?
29:59Yes.
29:59So bad.
30:00Just, let's just
30:01ignore what's
30:02going on.
30:03Underneath us.
30:05You're glad you
30:06came, aren't you?
30:08I'm glad I invited
30:09you.
30:09Of all the things,
30:10I wasn't expecting
30:10to be cuddling you
30:12in a barrel of grapes.
30:13There's not many
30:13people I'd like
30:15to be doing this
30:16with, but you're
30:16one of them.
30:17Really?
30:17Yeah.
30:18Oh, absolutely.
30:19Very classic.
30:19Absolutely.
30:20This is teamwork,
30:22making the dream
30:23work.
30:24All the juice
30:25from our low
30:26business going
30:26from the press
30:27to a pipe
30:28leading to a
30:29stainless steel
30:30tank for further
30:32fermentation.
30:33It feels like
30:34nothing's happening
30:35here, but I have
30:36noticed.
30:36It's going down.
30:37It's going down.
30:38You're doing a great
30:39job.
30:39A bit of a torrent
30:39down the bottom end.
30:40What?
30:41It's, it's,
30:42I always think
30:43to keep people
30:44motivated,
30:45give them
30:46something they
30:47could enjoy.
30:48Is there any
30:48wine glasses
30:49anywhere?
30:50Now that would
30:51be, knowing.
30:52I thought you'd
30:53never ask.
30:53It's just research.
30:55Yes.
30:55Just research.
30:56Tasting it every
30:56step of the process.
30:57I think, I think
30:59my guest.
31:01Heyman.
31:01It looks very thin.
31:03Don't stop.
31:04Keep going.
31:09It's a very,
31:10it's still got that
31:11dryness, doesn't it?
31:12It doesn't get much
31:12younger than this
31:13for a red wine,
31:14so it's got a long
31:15way to go still.
31:17It's on its way.
31:18And it's thick.
31:19Don't you think it
31:19looks quite viscous-y
31:20at the minute,
31:21doesn't it?
31:21Murky.
31:21And of course,
31:23having been pressed
31:24by the feet of
31:25Ben and Gary,
31:27when this vintage
31:27is eventually
31:28bottled,
31:29Doug and Paul
31:30will make an
31:30absolute fortune.
31:32So guys,
31:33when will this
31:34fine blend that
31:35we're making
31:36actually be
31:37available to buy?
31:38Then it'll be
31:39bottled towards the
31:41end of the year,
31:41around December
31:41time, and
31:42probably released
31:44around this time
31:45next year,
31:46maybe March,
31:47April,
31:47somewhere around
31:48there.
31:49Thankfully,
31:49we don't have
31:50to wait that
31:51long,
31:51because Doug and
31:52Paul have got
31:53one of their
31:53great whites
31:54and one of their
31:55finest reds for
31:56us to try.
31:58Perfect job.
31:58Thank you so
31:59much.
32:00I thought we
32:01were good.
32:01I thought we
32:02were good too.
32:03There you go.
32:04A reward for
32:06our amazing feet
32:07of endurance,
32:08which,
32:09after a quick
32:10wash,
32:11are soon back
32:11to being normal
32:12feet again.
32:14So Paul,
32:14tell us about
32:15this one.
32:15This is our
32:16herbarium Cape
32:17Weiss,
32:17led by
32:18Sauvignon Blanc,
32:19which is a
32:19vineyard that
32:20we farm down
32:21at the bottom
32:21of the property.
32:22We farm in
32:22organically as
32:23well.
32:23This is the
32:252022 vintage.
32:26Was it a
32:27good year?
32:28Every year is
32:29a great year
32:29in wine.
32:31For the
32:32winemakers,
32:33every year is
32:33the best year
32:34ever, of course.
32:35Shall we try
32:36that?
32:36Cheers.
32:38Lovely to
32:39meet you,
32:39Bill.
32:39Thanks for
32:41the help.
32:41Cheers.
32:42Our pleasure.
32:44I love
32:44me.
32:45So the
32:46focus with
32:47these wines
32:47is really
32:48to capture
32:49the essence
32:50of this
32:51local wine
32:52district
32:52from one
32:52year to
32:53Very light.
32:54Very light
32:55and then a
32:56couple of
32:56seconds later
32:56you get all
32:57the taste.
32:58I mean,
32:59that is...
32:59You could
33:00drink it
33:00all afternoon.
33:01Okay.
33:02Oh, yeah.
33:04Oh, that
33:04wasn't the
33:05question.
33:07Sometimes
33:07a day can
33:08work out
33:09just perfectly.
33:10Here we are,
33:11not just
33:11drinking delicious
33:12wine,
33:13but drinking
33:14it close
33:14to the
33:15vineyard
33:15that grew
33:16the grapes
33:16that made
33:17the wine.
33:18And things
33:19could be
33:19about to
33:19get even
33:20better
33:21with the
33:22next bottle,
33:23a peanutage.
33:24This is a
33:25very famous
33:26grape in this
33:27region, isn't it?
33:28It is.
33:28It's sort of a
33:29primarily South
33:29African
33:30red grape
33:30variety.
33:32This...
33:32Oh,
33:34smells delicious.
33:35So much more
33:36complex, isn't it?
33:37That smell,
33:37there's a lot
33:38going on.
33:38That floral
33:40aroma is
33:40really apparent,
33:41isn't it?
33:42That is
33:42wonderful.
33:43That's one of
33:44the best wines
33:45I've had since
33:46I've been in
33:47South Africa.
33:47Really?
33:47It's absolutely
33:48gorgeous.
33:50It's got an
33:50amazing flavour
33:51on your tongue.
33:52It really is,
33:52really interesting.
33:54Guys,
33:55well done.
33:55I love that.
33:57To think that
33:58we have had a
33:59hand in one
34:00of their...
34:002024.
34:02Shame we
34:02can't take
34:02credit for this.
34:05Cheers.
34:06Thank you so much
34:07for welcoming us
34:08here.
34:08It's been
34:08magical.
34:09Really
34:09magical.
34:11Coming up,
34:12me and
34:13Ben turn
34:13our road
34:14trip into
34:15a boat
34:15trip.
34:16Here we
34:17go.
34:17Welcome
34:18aboard.
34:19Try our
34:19hand at
34:20becoming
34:20TV guests.
34:22What I
34:22don't need
34:23right now
34:23is you
34:23laughing at
34:24me.
34:25I'm
34:25sorry.
34:29Going
34:29deep into
34:30nature?
34:31Get your
34:32guide.
34:32The
34:33Travel
34:33Experiences
34:34Act
34:34sponsors
34:34Gary
34:35Barlow's
34:35Wine
34:36Talk.
34:39Getting
34:39up close
34:40to
34:40culture?
34:41Get your
34:42guide.
34:42The
34:43Travel
34:43Experiences
34:44Act
34:44sponsors
34:44Gary
34:45Barlow's
34:45Wine
34:46Talk.
34:55I'm on a
34:56spectacular
34:57road trip
34:58through the
34:58largest wine
34:59producing region
35:00in South
35:01Africa with
35:02my mate
35:02Ben
35:03Shefford.
35:03everywhere you
35:04look.
35:05It is
35:05another
35:06jaw-dropping
35:06sort of
35:07vista.
35:08It is.
35:09It is.
35:09Ben has
35:10been my
35:11eating,
35:11drinking and
35:12travelling
35:13companion for
35:14the latest
35:14leg of the
35:15tour.
35:15And for
35:16the last
35:16part of
35:17our journey
35:17together I've
35:18arranged a
35:19little surprise
35:20as we switch
35:22from the road
35:23to the river.
35:24So mate,
35:25we're on our
35:26way to a
35:27river cruise.
35:28Oh wow.
35:28Yes.
35:29And on
35:29board there's
35:30a braai.
35:31You know
35:31what a braai
35:32is?
35:32A barbecue.
35:33Like a barbecue.
35:33How's
35:33Africans love
35:34a barbecue?
35:35Yeah.
35:35However,
35:36the cooking
35:36is going to
35:37be down
35:37to me and
35:38me.
35:39Do you
35:39realise?
35:39OK.
35:40Ben and
35:41Gary's.
35:44Restaurant
35:44Ben and
35:45Gary's.
35:45It's only a
35:46matter of
35:46time until
35:47there's a
35:47chain.
35:48A chain
35:48is only as
35:49strong as
35:50its weakest
35:50link of
35:51course.
35:51And when
35:52it comes to
35:53cooking I'm
35:53not sure if
35:54either of us
35:55have any
35:55particular
35:56strengths.
35:57But as
35:57long as we
35:58get,
35:58some decent
35:58ingredients,
35:59we'll be
36:00halfway down.
36:01Right,
36:02come on.
36:03OK.
36:04Looking lively.
36:05Ready,
36:05I'm going to
36:05film this,
36:06going shopping
36:06together.
36:07What do
36:07you mean
36:07film this?
36:08Come on.
36:09What,
36:10like it's
36:10something I've
36:11never done
36:11before?
36:12Yeah,
36:12exactly.
36:13I'm going
36:14shopping with
36:15Gary Barlow.
36:16It's ridiculous.
36:17We'll be
36:18cooking a fish
36:18called
36:19Red Panga.
36:20So all
36:21we need to
36:22do here
36:22is find
36:23some veggies
36:23to go with
36:24it.
36:24Beautiful
36:25shot.
36:26Sounds
36:27simple enough
36:28but Ben's
36:29easily distracted
36:31especially by
36:31a meaty snack
36:32that's very
36:33popular here
36:34in South Africa.
36:35You'll be
36:35looking for
36:36biltong.
36:36Oh,
36:37look at the
36:37meat in there.
36:38We're not...
36:39Oh,
36:39look at that.
36:40What's that?
36:41It's enormous.
36:42What is it?
36:42Look at the size
36:43of that.
36:45Fruit.
36:45What about some
36:46peppers?
36:46Oh,
36:46I love a barbecue
36:47pepper.
36:47That'd be good.
36:48That'd be good.
36:49Sure.
36:49Yeah?
36:50One for you.
36:51That's the one.
36:52Is it?
36:53Yeah.
36:54I've never managed
36:55to work these
36:55things out.
36:57It literally
36:58is the
36:58Chuckle Brothers.
36:59You might.
37:00There you go.
37:01I think that's harsh
37:01on the Chuckle Brothers.
37:02I think it is.
37:03Yeah.
37:04Okay.
37:06Look at that.
37:06Cute.
37:08Butternut scotch.
37:09A baby
37:09butternut scotch.
37:10Yeah.
37:10I think that'll be cute.
37:11That'll be enough for us.
37:12Yeah, yeah.
37:12So should we
37:12paper it and then
37:13get going?
37:14Yeah.
37:14I've got to get
37:14on the fruit.
37:15Get out of here.
37:18What have you got
37:18we need?
37:19Okay, I think we have.
37:20Okay.
37:20Good.
37:21You can stop
37:22filming me now.
37:22Yes, I'll put that
37:23away.
37:24Armed with our
37:25red peppers
37:25and our squished
37:27squash,
37:28here we go.
37:29It's time to
37:29head to the river.
37:36We're almost
37:37as far south
37:38as you can get
37:39in South Africa
37:40now.
37:40Go into a place
37:41called Stanford
37:42on the banks
37:43of the tranquil
37:44Plymouth River
37:45where our riverboat
37:47the African Queen
37:48awaits.
37:49This
37:50is our floating
37:51and already
37:52smoking
37:53kitchen.
37:54Here we are.
37:55Here we are.
37:57Wonderful.
37:58Have you got the veg?
38:00Yes, I've got a veg.
38:01Okay.
38:02I think it's going
38:02to be enough, Gary.
38:04Well, listen.
38:05We're going to have
38:06to try
38:07and make a little
38:08go a long way.
38:10Yeah.
38:10Here we go.
38:11Oh, welcome aboard.
38:13Look at this.
38:14It is great.
38:16There's nothing more
38:18South African
38:18than a braai.
38:20Cooking outdoors
38:21on an open fire
38:22is an all-year-round
38:23thing here.
38:25Up to the penthouse.
38:26Can you smell that braai?
38:28I can smell the braai.
38:29I can smell the braai.
38:30And if you can combine
38:32a river cruise
38:32with a braai,
38:33you're on to a winner
38:34every time.
38:36Now,
38:37look at us.
38:38I'm very excited
38:39on the one hand.
38:40Beautiful river cruise.
38:42The braai is up and running.
38:43There's only one part
38:44of this
38:44that looks pretty pathetic.
38:45That's our essence.
38:47The veg.
38:48Now,
38:48what we don't know
38:49a lot about
38:49is the red panga.
38:50Yeah.
38:51We've contacted
38:51a few of our friends.
38:53Yes.
38:53We did get some
38:54support from
38:55a friend of mine
38:56who's a chef
38:56and he said,
38:57right,
38:58probably descale it,
38:59then score the flesh
39:00with a sharp knife,
39:01rub it with olive oil,
39:04lime,
39:05garlic,
39:06and chilli.
39:07Oh, nice.
39:07Quite nice.
39:08Yeah.
39:08Maybe.
39:09Cook on nice hot coals
39:10which are burning up nicely.
39:12Is that it?
39:13That's it.
39:13I think it's going to be
39:14really simple.
39:15I think this is going to be great.
39:16Like us,
39:16just keep it simple.
39:18And add these
39:19towards the end.
39:21Garnish with a little bit
39:22of baby pudding
39:23and squash.
39:23Yeah.
39:24And away you go.
39:25Yeah.
39:25Great.
39:26What could go wrong?
39:27Wonderful.
39:28Well,
39:28good luck.
39:29We may have been a bit mean
39:30with our veg purchases.
39:32Here we go.
39:33Right on cue.
39:34Yeah.
39:34But all is not lost.
39:36Come on board,
39:36gents.
39:36All right.
39:37Here we go.
39:39Because we've invited
39:40local winemakers
39:41Doug and Paul
39:42along for the ride
39:44and told them
39:45to bring a bottle or two.
39:47Welcome aboard our yachts,
39:48always bringing glasses and booze.
39:50This is how we invited you, Doug.
39:52And it looks like
39:53they've come with plenty
39:54of supplies
39:55to keep us going.
39:57We've brought some peppers
39:58and a baby butternut squash.
40:00Beautiful.
40:00We've brought some wine
40:01and some bulltong.
40:03Bulltong!
40:04Yes!
40:05It's a lovely stuff.
40:06Would it be a traditional snack
40:08to have with your wife?
40:09Definitely.
40:11We're in a traditional snack
40:12at any time, really.
40:14Yeah.
40:14In this country.
40:16Cheers, gents.
40:17Cheers, everyone.
40:19What's the Afrikaans
40:20saying cheers?
40:21Do you have a...
40:21Gesundheit?
40:23Sometimes.
40:23Gesundheit.
40:24Gesundheit.
40:25Gesundheit, which is like
40:26playing blessing.
40:27Exactly.
40:28Gesundheit.
40:28I thought you were making it up now.
40:30No?
40:31The Klein River
40:32is a very chilled waterway
40:34where time seems to slow down.
40:37Swimmers and paddlers
40:38love it for its calm waters.
40:40And bird watchers come here
40:42for the abundance of wildlife.
40:45Tading along the river
40:46through a landscape like this.
40:48It's hard to imagine
40:49anything could possibly go wrong.
40:52I mean, this couldn't be simpler, right?
40:54Fish, veg.
40:55Beautiful.
40:56Do you want to do the fish?
40:57I'll have a go with the red pananga.
40:58Yeah.
40:59Red panga.
40:59Yeah.
40:59I'm going to do some chopping.
41:01Okay.
41:01Get this all ready to go.
41:04I feel like we're testing ourselves here
41:06because it's a religion,
41:08the fry in South Africa, isn't it?
41:10Ben is in charge of the red panga,
41:12a fish neither of us has ever heard of.
41:15So this is the world's smallest
41:17butternut squash.
41:19Yeah.
41:19While I deal expertly
41:21with the precious,
41:22perfectly formed baby squash,
41:24which somehow has to feed
41:26four hungry men.
41:28I'm going to go quite early on
41:29with this.
41:30I'm going to go.
41:34A little bit of pepper.
41:37Early with these boys.
41:42Have you lost?
41:43Hold on now.
41:44Have you lost?
41:47We've only got that much.
41:50Don't lose it.
41:51Save the baby.
41:54Save it.
41:55What I don't need right now
41:57is you laughing at me.
41:58I'm afraid.
41:59No, no, no.
42:00Let's put it at me.
42:02Oh, I'm fired.
42:04It's not my best idea
42:05to use a shirt as an oven glove,
42:07but at least it's not my shirt.
42:14Don't worry, guys.
42:15It's going to be fine.
42:17Time for us to start acting
42:19like TV professionals
42:20before Doug and Paul
42:22jump overboard with the wine.
42:24So, what I'm going to do
42:25is I'm going to stuff
42:26the red tango with dill
42:29because I don't want it to burn
42:30by leaving it on the outside.
42:32That would be a schoolboy error.
42:35That would be stupid.
42:36Yeah.
42:36That would be not wise.
42:38If I chop the chilli quite finely
42:40and stick some chilli up there.
42:42I'm just shoving it in half
42:43and get rid of the seeds.
42:44I'm going to go early
42:45with these two.
42:46I do love a barbecued pepper.
42:49At last,
42:50we're getting into the rhythm
42:51of this riverboat
42:52braai cruise business.
42:57You bring your own food.
42:59You bring your own wine.
43:00Yeah.
43:01Cook on board.
43:02It's absolutely ideal.
43:03I bring them braai.
43:04I bring them braai sale.
43:05Very nice.
43:07How fabulous is that?
43:08I've only been here
43:08for a couple of days with you,
43:09but we've packed so much here.
43:11I know, we have.
43:12But it's always the view.
43:13It's the environment.
43:14It's so dramatic, isn't it?
43:15And it does feel like
43:17sort of food and wine
43:18and it's all sort of connected.
43:20Yeah.
43:20Isn't it?
43:20I think you've done a great job.
43:22Yeah, well,
43:23I'm going to surprise myself.
43:24Right, here we go.
43:26Last bit of lemon slides in.
43:27Well done.
43:29With the pepper
43:30and what's left of the squash
43:32cooking gently over the warm coals,
43:34it's time to get the red panga
43:36onto the braai.
43:38Oop, Gary.
43:41Oh, Howard.
43:45And this is Ben.
43:46Ben's the new member of the band.
43:47Yeah.
43:48Coming on sort.
43:49Oh, this looks wonderful,
43:51doesn't it?
43:52Oh.
43:54Now let's look at this.
43:56Shall we have a little drink?
43:57Lovely.
43:59The fruits of our labour.
44:01Let nature do its work.
44:02Yes, absolutely.
44:04And after just a few minutes
44:06on each side,
44:07the red panga
44:08are well and truly brised.
44:10Are we ready?
44:11Ready.
44:11Let's do it.
44:12Let's go.
44:13The bed's coming off.
44:14Yeah.
44:15The fish coming off.
44:15The delicious barbecue bed.
44:17This fish, Gary.
44:18It looks delicious.
44:20Look at that.
44:21I mean, wow.
44:24Doug and Paul won't know what's happening.
44:28And there it is.
44:30Flame grilled red panga
44:32and smoked red pepper
44:34with a char-grilled micro squash.
44:37Let's see what these boys
44:39have got to say about this.
44:39They're going to be the ultimate judges.
44:40You're going to grab your wine.
44:41I think they're going to be
44:42very, very compassionate.
44:44There are some brilliant
44:46braai chefs in South Africa
44:48and we're nowhere near
44:49their red hot level of expertise.
44:52But for a couple of amateurs,
44:54I reckon we've done okay.
44:56So now we can relax,
44:58float downstream
44:59and let this amazing landscape
45:02drift by.
45:04First question.
45:05How does it look, boys?
45:07Presentation on point.
45:08There you go.
45:08I must say we were
45:09a little bit concerned
45:10but actually it looks pretty good.
45:12You can hear it
45:13from what was going on down there.
45:15Exactly.
45:15Be careful because
45:16there's lots of bones in there.
45:18The braai is very simple cookery
45:21but delicious.
45:22It is.
45:23Yeah.
45:23It's hard to get it wrong.
45:26Have we tried?
45:27Yeah, have we tried?
45:29We strangely succeeded.
45:31Well, it's cooked.
45:32That's good.
45:34It's a meaty fish, isn't it?
45:36So,
45:37if you're going
45:39with the red or the white
45:40with a fish,
45:41a big, chunky, meaty fish
45:43that's bright,
45:43in your expert opinion,
45:44you guys know this.
45:47What do you think?
45:47Poorly red or white?
45:49Do you want to try?
45:50I might have to have a trip.
45:51Yeah, yeah, go for it.
45:53I think it's a close call
45:54and it is a slightly meatier fish.
45:56It's a pitchy even the red, actually.
45:58I think the red,
45:59surprisingly, might actually.
46:00I would have,
46:00I would have initially said
46:02white wine with the fish
46:03but the red's actually,
46:05I think for me,
46:06the winner here.
46:06What do you guys think?
46:07I completely agree.
46:08I think this red
46:09could actually go
46:10with just about anything
46:11and it's delicious.
46:13Absolutely, guys.
46:14Thank you so much
46:15for sharing a bit
46:16of your story
46:17and your wine
46:17and your amazing
46:18passion for this with us.
46:19Thank you for sharing
46:20the last couple of days.
46:21Thank you, Ben.
46:22It's a wonderful end
46:24to a wonderful couple of days
46:26with Ben.
46:27Our road and river trip
46:29is now over.
46:30Hope we've made friends
46:31for life here, I hope.
46:33And I'm sure we'll both be back.
46:38And there's been memories
46:41One leaves here empty
46:44I love this place
46:47I love this place
46:49Like golden light on my face
46:53I love this place
47:01Cheers, guys.
47:02Cheers.
47:03So some time.
47:04So some time.
47:06So some time.
47:08Next time I leave
47:10the Western Cape
47:11and head northeast
47:12with a new partner in wine.
47:15Look at that!
47:15Jay McDonald.
47:17Excuse me.
47:18Well, you've scared them all off.
47:19Sorry.
47:20Sorry.
47:20Look at that view
47:23Winding
47:25Looks brand new
47:30Winding
47:32Over that hill
47:35It's coming
47:38We'll be alive
47:41Again
47:49Getting right into the action
47:51Get your guide
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47:57I'll see you next time.
47:57It's coming to you.
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