Off the Grid with Colin and Manu 2025 S01E01
Category
🛠️
LifestyleTranscript
00:00I'm back in New Zealand, starting here at the Sofitel, Oakland. I love it. What have you got for us?
00:20All right. We've been around this country many times and I had a little idea. As I do, I thought, let's do something different.
00:28Very different. Are you ready? I don't like surprises from you. I think you're going to like it because I love it.
00:35Just turn around. I have a little lady friend I'd like you to meet called Betty. Look at that. Oh, no. Bring it in!
00:46How good is that? It's not. Huh? No. Are we going to sleep together in that? You, me, in a caravan. What can go wrong? Oh, God.
00:58Manu, Betty and I were on a brand new culinary adventure. Yes! I got it! Now we're cooking.
01:13Traveling New Zealand in search of the ultimate kiwi experience. Woo! Look at this! Wah!
01:23This is on every chef's poker list to do something like this. Getting off the beaten track, meeting the masters, and tasting some exceptional kiwi. Bon appétit, my friend. Thank you.
01:40That tuna is amazing. Oh, mate. It's beautiful. Two best mates. Oh, oh, oh, oh!
01:48You sometimes don't see eye to eye. Did you use all the eggs? Did you use all the eggs? Oh, God.
01:56I'm just saying. On a trip of a lifetime. Oh, New Zealand. This is up there. Literally, literally, literally up there.
02:10Finding out what this amazing country has to offer.
02:13Would you say New Zealand's given us everything we've asked for so far? And more. And more. And more.
02:20And more. Watch out, New Zealand. Stop, stop, stop. It's come down a deep.
02:26Oh, you worry. What could possibly go wrong? Oh, we're done. We're done. Oh, the lights. Oh, we're in big trouble.
02:35Oh, I'll drive. No, no, I'll drive. You've never driven with a caravan before. Exactly. I need to get some training.
02:49Mate, now take it easy.
02:53All right, here we go. The maiden voyage. Mind the wall. Mind the wall.
02:59It's all right. There's plenty of space. Mind the tree.
03:02All right, we're on the road. What do you want to do?
03:11I want to have some seafood. I want to learn about Maori cuisine. What else? Oh, I want a tattoo. I want a tattoo for sure.
03:18A tattoo? Yeah, yeah, yeah. A beautiful Maori tattoo.
03:21I want to do a bit of shooting, a bit of hunting. I want us to cook on the beach.
03:25Yeah, I think it's going to be the trip of the century. You, me, as friends, having a great time.
03:35But you know what I want now? Because it's quite early in the morning.
03:38Yeah. I want a pie.
03:40Oh, that is so kiwi of you. What kind of pie should we have?
03:44I have heard. There is a place called Blue Rose that does these boil up pies. Yeah.
03:50So I think a pie is the best start of the day. Yeah, I want a pie. I think the pies in New Zealand, I'm going to say it, are far superior than the Aussie pies.
03:59Wow, wow, wow.
04:03Hi, love.
04:04Yo.
04:05Hello, love.
04:06Can I call you back later? We're busy working here.
04:09We're busy working.
04:10We're busy working.
04:11We're busy working.
04:12We're busy working.
04:14Paying bills. We're going to pay bills.
04:16Putting bread on the table.
04:19What an idiot.
04:20Bye. See you.
04:21Bye, love.
04:22Bye.
04:23It is work.
04:24It is work.
04:25We're driving around New Zealand.
04:27Eating.
04:28Training.
04:29It is called research.
04:30Research.
04:31It is actually quite stressful.
04:32Yes, it is stressful.
04:49Hi, New Zealand.
04:50Hi, New Zealand.
04:51Fuck again.
04:54There we go, Blue Rose, I think if we pull in there.
04:56OK.
04:57I think you need to go up a bit.
04:58I know, mate.
04:59You've got a caravan on the back, bro.
05:00I know.
05:01Stop arguing with me.
05:02You know we're in a bus lane.
05:03You're paying the pies, by the way.
05:05I won't.
05:06It's your shirt.
05:07OK.
05:08OK.
05:09Woo!
05:14Morning.
05:15Morning.
05:16How are you?
05:17Oh, smells good in here.
05:18We've heard a lot about your pies.
05:20Yes.
05:21So what do we want?
05:22The boil up?
05:23Hangi.
05:24And the hangi.
05:25Is that how you pronounce it?
05:26Hangi, yeah.
05:27Hangi?
05:28Yeah.
05:29OK.
05:30One of each piece.
05:31Is it two each or too much, or one of each?
05:33Very filling.
05:34I've seen that.
05:35Hey, hey, hey.
05:37So yes, what's inside the hangi?
05:38So the hangi, we've got pumpkin, kumras, gravy, stuffing.
05:42Nice.
05:43Nice.
05:44Yep.
05:45And the boil up?
05:46The boil up is ham, hock, watercress, potato.
05:49Very Irish.
05:50Your pies?
05:51All right, thank you very much.
05:55Mate.
05:56Man, I'm so hungry.
05:57Have you felt the weight it is?
05:59Yeah, because...
06:00The car has tipped down to one side.
06:01We wanted one each, but what we got is two each.
06:05Yeah.
06:06Now, you know what you must do before you eat a pie?
06:09What?
06:10You must blow on it.
06:11I'm blowing the pie.
06:13What's this one?
06:14What's the one with the star?
06:15Mmm.
06:16That's the boiler.
06:17Oh.
06:18That's so good.
06:19And the potato.
06:20Watercress.
06:21Ham hock.
06:22Oh, my God.
06:23It's really moorish, isn't it?
06:24And what's the other one?
06:25The hungi.
06:26See this, mate?
06:27Sure.
06:28Mmm.
06:29The hungi's got with kumras.
06:30Mmm.
06:31That's very sweet, that one.
06:32Yeah.
06:33Yeah.
06:34Yeah.
06:35Mmm.
06:36The hungi's got with kumras.
06:37Mmm.
06:38That's very sweet, that one.
06:40Do you like it?
06:41Oh, shit, that's all everywhere.
06:43You've got greasy balls.
06:46Yeah.
06:47That was?
06:48Oh, yeah.
06:49All right, you take that.
06:51I didn't tell you what I actually got.
06:53Another surprise pie.
06:54No.
06:55So this is a coconut and the corned beef.
06:56This is right up my alley.
06:57Look at that.
06:58Oh.
06:59You ready?
07:00Mmm.
07:01Mmm.
07:02Good, huh?
07:03Yeah.
07:04Mine, that's delicious, this one.
07:05Well, we're an hour into our journey and I think we're off to a bloody good start.
07:20Mike, you can't go on a road trip in New Zealand without starting with a pie.
07:21If we're leaving Auckland, I think we head for Coromandel.
07:22Yes, I think this is the best way to start.
07:23There's fantastic seafood.
07:24Do some spearfishing.
07:25Yeah, that's a good idea.
07:26We're on the motorway.
07:27We're on the motorway.
07:28This is where it's going to get hairy.
07:29Why?
07:30Because you'll feel the wind on the caravan.
07:31Once we get over 180 km an hour, you're going to feel the wind.
07:34I think I'm going to give this a break.
07:37Dish number one.
07:38Half the grid is off the grid.
07:39Half the grid.
07:40Half the grid are on the grid without starting with the pie.
07:42Half the grid will.
07:43Half the grid will cakes.
07:44Half the line will go.
07:45Half the grid, half the grid.
07:47Half the grid is brown.
07:48Half the grid is brown, half the grid is brown, and with that.
07:56Half the grid, it's done.
07:59Goodbye, Auckland.
08:01What's the road? What's the road?
08:04Yo, morning, ladies.
08:06What? Hey.
08:08Look at this, man. This is paradise.
08:11Bring out the gimp.
08:12Thanks, sir.
08:15Whoo-hoo!
08:16Come on, you bad bastards.
08:18All right, Zod. Thank you, chef.
08:20Oh, mind you.
08:22Oh. Beautiful.
08:24That's why we cannot share the same kitchen,
08:26because I'm clean and you're messy and dirty.
08:29Frenchie gets all competitive with the cooking.
08:40All right.
08:41Opens at the back of us.
08:42See you later, alligator.
08:44Yes, buddy. Here we come.
08:48So now we get to do
08:50what we've always dreamt about doing together.
08:52It's not a tourist tour.
08:54It's an off-the-grid tour.
08:57And what I'm also happy and excited about
09:00is the stories we're going to get along the way.
09:03Not your stories, though, huh?
09:04I tell a good story, mate.
09:05Yeah, but I've heard them all already.
09:07You sound like my wife.
09:12It reminds me a lot of Ireland, actually.
09:14Very green.
09:15Yeah?
09:16Yeah.
09:17Well, it's kind of the same.
09:18It's the opposite.
09:19If you look at the planet,
09:20it's on the opposite side, exactly.
09:22Opposite side.
09:23Same weather, isn't it?
09:24Is it?
09:25It is.
09:26All right.
09:27Oh, you haven't been to school.
09:28No, you wouldn't know.
09:29It's the opposite side.
09:30It is.
09:31The equator is in the middle, yeah?
09:33It's a what?
09:34The equator.
09:35The equator?
09:36The equator.
09:37The equator.
09:38Whatever you want, huh?
09:39Well, I'll just speak in English, mate.
09:40Any who's, you've learned something today.
09:43Yeah.
09:44When you go back tonight, you'll be less stupid.
09:45I have learned that you're always right.
09:48Coromandel, 68 kilometers away.
09:52Oh, that's not that far.
09:59Oh, shit.
10:00I missed a turn.
10:01Oh, do you.
10:02But now you've got to reverse.
10:05That's when he knew, he up.
10:08I'm going to try something in your kingdom.
10:10Yeah, go on.
10:11Go.
10:12No, straight a bit.
10:13Straight, straight, straight.
10:14You're going to hit the letterbox.
10:15Opposite way.
10:16Oh, stop.
10:17Stop.
10:18You hit the letterbox.
10:20Now go back slow.
10:21That's it.
10:22That's it.
10:23That's it.
10:24Stay on target.
10:25Stop, stop, stop.
10:26Oh, I f***ed up.
10:27It's gone down a ditch.
10:36What's the...
10:38Back a bit.
10:40Hold on.
10:41Stop, stop, stop, stop, stop.
10:43We good?
10:46Go forward.
10:50I think we've done Betty some damage already.
10:52No.
10:53You were up on a curb.
10:54Was I?
10:55I didn't hear anything.
10:56What's the name of this bridge?
11:14Uh, Kopu.
11:15Kopu Bridge.
11:16Kopu Bridge.
11:17Kopu Bridge.
11:18Look at the scenery.
11:20See, now we're getting into there.
11:23The mountains.
11:24Yeah, the beautiful ridge there, isn't it?
11:26And Thames.
11:27Thames.
11:28We're on the way to Thames.
11:30Apparently, it used to have the most pubs in New Zealand.
11:33Sounds like my sort of town.
11:35Yeah.
11:36Nice.
11:37I love it.
11:38It's like...
11:39Old school.
11:40It's like a western town.
11:42Yeah, like cowboys.
11:43Yeah.
11:44So this town originally had a hundred pubs.
11:48And this is my new section called Fast Facts.
11:52Right?
11:53I didn't tell you.
11:54So Fast Facts today is...
11:56The Brian Beru Hotel, 1886, is the oldest Irish pub in New Zealand.
12:03And it looks like she's getting a bit of a facelift.
12:07Brian Beru was the last king of Ireland.
12:10Who actually knew Coo Cullen.
12:12Who actually guarded him.
12:13That's what I'm named after.
12:14And he had a dog named Bran, which I have a dog named Bran.
12:17Great story, mate.
12:18I feel so much better knowing that now.
12:20That concludes today's Fast Facts.
12:24Go.
12:25Go, can I?
12:26Go, go.
12:30We'll be seeing you.
12:32What would Manu's facts be?
12:33Wow, I know if you think so.
12:35Manu.
12:36Manu.
12:37You know Manu is also a Kiwi word?
12:39And Manu is a herd.
12:41It is.
12:42Google it.
12:43Siri.
12:44Hey Siri.
12:45What's Manu in Māori?
12:47Manu means the archetypal first man of Hindu mythology, survivor of the great flood and father of the human race.
12:55He is also the legendary author of one of the most famous codes of Hindu religious law from the first century BC.
13:01That's the Manu facts here, right there, my friend.
13:04I reckon Siri's been on the piss.
13:13Beautiful coastline.
13:14Look at the water.
13:16You've got that beautiful blue hue starting to come in now.
13:20There's so many oysters on rocks here.
13:23Yeah, like natural lessons.
13:25Yeah, yeah.
13:26There must be an oyster park somewhere in here.
13:29An oyster what?
13:30Park.
13:31Where they grow oysters.
13:32An oyster park.
13:33That's what it's called.
13:34It's like a park.
13:35Yes it is.
13:36It's called an oyster farm.
13:41Wow, look at the view.
13:43Give me my phone for this one.
13:45We are mid-filming.
13:48Hello!
13:49There's Betty on the back.
13:51Do you know what I can see right ahead of me?
13:54An oyster farm.
13:55An oyster park.
13:57We've got to stop there and have some oysters please, Colin.
14:02We do have to get to the campsite before sunset.
14:04Do you know what?
14:05I'm 100% on board with this one.
14:08You can just see the farms in there?
14:10Yeah, yeah, yeah.
14:11Oysters for dessert.
14:12How good is that?
14:13Here we go.
14:15Never been to an oyster park.
14:22Hello.
14:23Hi.
14:24We're here for some oysters, obviously.
14:27Check on.
14:28I mean, a dozen do you want?
14:30Two.
14:31Two dozen each?
14:32That's a lot of oysters.
14:33One each, so two dozen.
14:35Two dozen.
14:36Now, can we ask you a favor?
14:37Can we have them unshocked?
14:39Sure.
14:40And then if you get a couple of spare knives for us,
14:42and we'll do it ourselves, is that cool?
14:44Okay, cool.
14:45Sounds good.
14:46Thanks.
14:47I'll get those now.
14:52Here we go.
14:53Thank you, oysters.
14:56Oh, we even got gloves.
15:00Oh.
15:01Look at that.
15:04Cheers.
15:05Oh, okay.
15:06Oh.
15:07This is life.
15:08You know why?
15:09Because this comes out of there.
15:10You don't have to do anything to it.
15:12And then it's salty and so sweet at the same time.
15:15It's like me.
15:16It's me.
15:17Yeah.
15:18It's exactly like you.
15:19Colin.
15:20Look at that.
15:21Plump.
15:22Juicy.
15:23Just like you.
15:24Just like you.
15:25This is paradise.
15:26Oh.
15:27So these are pacifics, which are different to the oysters.
15:31Oh.
15:32So these are pacifics, which are different to the oysters.
15:36that we get in Sydney, because we get the Sydney Ross.
15:37So it's great to get these.
15:38They're very sweet, huh?
15:39Yeah, they've got that saltiness of the sea, but then the mussel itself has got some
15:43good sweetness to it.
15:44This is exactly why I love to come to New Zealand.
16:13The seafood here is absolutely out of this world.
16:16It's second to none.
16:18Oh, that's like a little fort.
16:21Don't choke.
16:25Mmm.
16:26The song's out.
16:28You couldn't get a better setting than this.
16:31We're really off the grid.
16:33Day one, tick.
16:35You know what?
16:36I feel very lucky today.
16:38You ready?
16:41That's a lot of oysters.
16:43That was amazing.
16:50Oh, so we're getting through now.
16:52We're going through the mountains.
16:54Next we're off to Curritanu.
16:56Curritanu!
16:57Curritanu, beautiful beaches, beautiful streams.
17:01So we're going to park there tonight.
17:03I've arranged a little mate called Julian
17:05to take us spear fishing tomorrow.
17:07Yes.
17:08The only problem is it's at sunrise.
17:11So early to bed.
17:13I'm happy with that.
17:14I've been traveling all day.
17:15I'm happy with...
17:16You haven't slept in bed yet.
17:18I don't know.
17:19I think it's about to rain.
17:21Oh, yeah.
17:21The clouds are getting darker, aren't they?
17:23So let's see if Betty is seaworthy.
17:26Yeah.
17:31Look at this pristine, beautiful ocean right there.
17:35What a great place.
17:36Gorgeous.
17:37Oh, look at this for a parking spot.
17:43Isn't this where we're going to be waking up in the morning?
17:45Look at that.
17:46That is stunning.
17:48Not a bad spot, is it?
17:51Let's have a look.
17:52Woo!
17:54Look at the sun.
17:57Just coming down.
17:59That is a postcard.
18:01Well, I'm happy that's where we're going to camp tonight.
18:04So show me what's in Betty.
18:05Let's see how happy you are in about two minutes.
18:09All right.
18:10The inaugural Betty.
18:11She made her.
18:12Day one.
18:13You ready?
18:16All right.
18:17She's spacious.
18:18She's spacious, actually.
18:20It's not bad at all.
18:21So much room for activities.
18:23I'm glad we both have a bed.
18:25I thought we were going to be sleeping together.
18:27Oh, it's not.
18:28It's not bad.
18:29It's an oldie, but a goodie, isn't it?
18:30Do you like the photos on the wall?
18:32Little memories of our troubles.
18:34Look at that.
18:35We're like a year younger there.
18:37I didn't do any food shopping, but...
18:39There's nothing in the fridge.
18:41We've got a catch of him.
18:44Some butter.
18:45I've got a surprise for you.
18:47Oh, ha, ha, ha.
18:49Chez pas et nage.
18:50Chez pas et nage.
18:52Shall we have a drink on the beach?
18:53A little Pinot Noir would be nice.
18:56Eh?
18:57Do I look after you or what?
18:58I knew there was something making noise when I was driving.
19:01Let's go, brother.
19:08Thank you for driving.
19:09Thank you for this adventure.
19:11Day one.
19:12So far, so good.
19:14Tomorrow, we're out there catching dinner.
19:17Hopefully.
19:18Hopefully.
19:19Otherwise, we're going to have to go to the fish shop.
19:23Hey.
19:24Yo.
19:24Morning, ladies.
19:25Time to go diving.
19:26The sun's up.
19:27What?
19:29Hey.
19:30Howdy.
19:32Yeah.
19:33Hey, yo, morning ladies, time to go diving, the sun's up, what, hey, howdy, yeah, get
19:57to survive, man. Slack, eh? Sexy, it's a sexy outfit, isn't it? How cold do you reckon this
20:07is gonna be? Uh, cold. Woo-hoo-hoo-hoo! How's it all look? So, we're supposed to get kingfish,
20:18apparently some crayfish. Cray, uni. Uni. Sniper. Sniper. Let's have a competition. Are
20:27you, of course, you're on a competition. So, say, if a kingfish is five points, a snapper
20:32will be four points, a cray will be two points, because you can easily get uni, that'd be one
20:40point. We tally up at the end of the day, and the loser skinny dips down the beach. Done.
20:51See this. Get ready for it. Get ready for that. Oh, I bet you'll lose. Can you stop showing
20:57your nipples to everyone? It's disgusting.
20:59Oh, yeah. Yeah, my dear. Yee-h-h-hee.
21:06That's what I'm talking about. Look at this, man, look, look. Look, look. Oh, yeah.
21:14Hey, buddy. You, hey, buddy. You, hey, hey, hey. You, hey, hey. That's what I'm talking about.
21:20Oh, yeah.
21:22Hey, my dude.
21:23Yee-hee-hee.
21:26That's what I'm talking about.
21:27Look at this, mate.
21:28Look at you.
21:29Oh, wow.
21:30It's like our little Planet Island night.
21:32The beach.
21:34Not bad, eh?
21:35Swimmers!
21:36Are we going to be swimming in that?
21:40I think, I don't know, it's like day two,
21:42and we woke up this morning a bit dusty.
21:45Caravan's cold.
21:46And a couple of hours later, look at me.
21:48It's my life.
21:49This is paradise.
21:50We're at Ahu-Ahu Island, or Great Mercury Island here.
21:53I've spent my life around here,
21:55diving and fishing, and just love it.
21:57Now, what are we supposed to get today?
21:59The best eating fish that we can target today
22:01will probably be like trevally or kahawai,
22:04which are like, I love them personally.
22:06Yeah.
22:07On the fire.
22:08Kennies?
22:09Ooh.
22:10We'll see how you're going.
22:12Maybe that's your job, not ours.
22:14Unie?
22:15Like, what do you call them?
22:17Sea orchard.
22:18Yes.
22:19A lot of sea itchins here.
22:20The more sea itchins we can catch, the better,
22:22because they eat all the weed,
22:23and then the fish have got nowhere to hide.
22:25So we need to get a lot of kinners, and we need to eat them.
22:27Kinners, kinners.
22:27And we need to take some home and give them to everybody else.
22:29Can I just say the kinners are in trouble today?
22:31So what are we doing now?
22:32We're going to have a little practice room.
22:34Cool.
22:34You're going to teach us how to use the guns?
22:36Yes, it's almost like going to a sports event.
22:37You need to warm up first and get comfortable,
22:39and then we'll head out to the outer fishier areas.
22:42Let's do it.
22:50So it's real basic.
22:52Grab the rubbers like that,
22:53and you put the hand piece up onto your chest.
22:55Yeah.
22:56And you pull it back.
22:57You clip it onto these notches here.
22:59All right.
23:00And then it's ready to fire.
23:02So what's the difference between this one and this one, though?
23:04The power.
23:05Oh, the power.
23:05OK.
23:06It's pretty self-explanatory.
23:07OK, great.
23:08Carry on.
23:09Sorry about my friend.
23:10Are you guys mates?
23:11Yeah, yeah.
23:12If it's loaded, you don't point at anybody,
23:15and you don't leave it lying around anywhere
23:17that it could go off and hurt someone.
23:19So we need to put the tops on, do we?
23:20Yes, tuck your top on.
23:22Thanks.
23:23Bring out the gim.
23:25Oh, I probably should have given you a demo on it.
23:33You've got to put your arm first, you dickhead.
23:36Yeah?
23:37Yeah.
23:38Oh.
23:39You all right?
23:43What could possibly go wrong?
23:55You're hot to down, didn't you?
24:15I thought you'd see that big one.
24:24They taste good at winter, eh?
24:27Oh, yeah.
24:47I'll show you something cool, all right?
24:49So we've got spear fishing.
24:58Huh.
24:59Huh!
24:59So we're not going to want to do another bite.
25:00And these leases during this time,
25:01we just might be able to try something else that is going to go from Nocham.
25:03all right, so we've got spear fishing.
25:13Huh.
25:14Here you go mate, here's a little bit of a harvest, nice little trimming yeah man it's good to start
25:36like that hey get everything sorted before we go out wide. I love it, feeding the fish and then just
25:41grabs it. Yeah I've never seen that before. That'll be a yummy one. Oh yeah. So yeah the real nice orange
25:50looking ones usually are a lot more bitter than the brown ones. You know we can make
25:55certain butter. That'd be beautiful with some water.
26:03Training's over, time to deal with the big boys out wide. The real deal.
26:11Yeah so this is a nice shallow bay we're targeting bladder fish. Yep. They swim in and out of the
26:36wing here and a split area for maybe getting the free fish as well.
26:43I need you guys to follow me.
26:47And we're gonna find a first step. We're actually one square.
26:52That's swell.
27:06Still in all right?
27:23Still in all right?
27:31Better traffic.
27:41Yo.
27:42Whew.
27:43Didn't have much luck there.
27:44Saw a couple of butterfish but they
27:44blew it off as soon as they saw us.
27:51Hard work.
27:52Hard work.
27:53It's a difficult scenario for new divers.
27:56Good morning, you mud bastards.
27:58I think we are both going to do a new deer run on the beach tonight.
28:01No, mate, never give up.
28:04It's a hard sport.
28:06Oh, it's a hard day, man. It has been made easy for you.
28:10It's a bit choppy, isn't it?
28:12That's well made everything difficult, eh?
28:14It's all right, we'll move. We haven't finished yet.
28:23See that dark patch there? That's all fish. Is it?
28:33Yeah. Can you chuck us way out there then, please?
28:36I think I can see them.
28:38Just go slow.
28:40What are you doing?
28:54Very good raw fish.
28:56Yes.
28:58Don't put it until they're over to me.
29:00I've got six of those fish that have got my name on it.
29:10Must be some under those birds.
29:15It's been a hard day at the office.
29:18The water's a bit murky.
29:20I'm a bit tired.
29:22Calling these back for one more.
29:25Hopefully he brings the fish in.
29:28But, you know, I'm done for the day.
29:29And maybe I'm the bad luck one.
29:31So I'm staying on a boat.
29:35There's a lot of fish down there, but I'm moving.
29:37You feel them?
29:38Yeah, there's a lot out of the water.
29:39Yeah.
29:40You know, fishing is the law, mate.
29:42Sometimes you don't get fish, mate.
29:44You still have a great time.
29:45Look at this place.
29:46It's paradise.
29:47I've had the best time of my life so far.
29:53Yo!
29:54There's some food around here.
29:57Woo-hoo-hoo!
29:59You got to talk down, mate.
30:03Woo-hoo-hoo!
30:04Yeah, boy!
30:05Got one!
30:06Ha-ha-ha!
30:07Let's go again!
30:08Hee!
30:09Woo-hoo-hoo!
30:10Woo-hoo-hoo!
30:11Yeah, boy!
30:12Got one!
30:13Ha-ha-ha!
30:14Let's go again!
30:15Hee!
30:16Woo-hoo-hoo-hoo!
30:17Ha-ha-ha!
30:18Oh, that was hard-earned, wasn't it?
30:20Woo-hoo-hoo!
30:21Ha-ha-ha!
30:22Oh, that was hard-earned, wasn't it?
30:24Woo-hoo-hoo-hoo!
30:26Woo-hoo-hoo!
30:29Well, unfortunately, I guess I'm the one who's going to have to do the other one on the beach later on.
30:37Another one?
30:38Yeah.
30:39Here you are.
30:41Can I pick a big one?
30:42Come around behind me.
30:43As you move that, don't hold it again like this, put it right out in front of you.
30:51Woo-hoo-hoo-hoo!
30:55Woo!
30:56Two down!
30:59Oh, finally!
31:00We did it!
31:01Hard-earned meal, that one.
31:03Such a long day to get there.
31:04Oh, bro.
31:05We're gonna be done, eh?
31:07Let's go.
31:08Nice work, mate.
31:10No need to run, eh?
31:12Ha-ha-ha!
31:17Thank you, Jesus.
31:19What the sweet is, man.
31:21Look at his load of fish.
31:22Whoa!
31:25Mate!
31:26Well done!
31:28Well done on eventually getting one.
31:30Or two or three or four.
31:31What happened?
31:32That's a blue bell bell.
31:34A small fish with a yummy fish.
31:37Don't look good on the fire.
31:39Oh, that was a hard day, huh?
31:49Thank you, Chef.
31:50Thank you, Chef.
31:51Okay, Colin.
31:52Why don't we make dinner for Julian and his keeper to just say thank you for a great day.
32:01All right, I'm gonna start cleaning the fish, if that's okay?
32:04Yeah.
32:05Yeah, Chef.
32:06I'm gonna use the blue fish there for some parcels on papillot, we call it in French.
32:11And then this cohibou.
32:13We're gonna do sashimi.
32:15All right, it's on.
32:16Thank you, Chef.
32:17How good is this?
32:20I need to get my seaweed.
32:23Is it inside?
32:24Yeah.
32:27Can I finish this?
32:28Yeah, yeah.
32:30All right.
32:32What are you gonna do?
32:33I go there.
32:34I thought you were gonna do the big one.
32:35No, no, no.
32:36That's the kahawai.
32:37You said yes, I'll do the kahawai.
32:38I'll cut this one.
32:40I'll go and do this one.
32:42I'm gonna wrap it in seaweed.
32:44And then I'm gonna stick it straight into the fire.
32:47Give it a little wash.
32:52Can I get my seaweed?
32:53Oh, we got the kina as well.
32:58Yeah.
32:59Kina butter.
33:05All right, so I'm gonna use the blue mau mau.
33:08Some of the kelp seaweed.
33:11Cover it in it.
33:12Bit of coriander.
33:13Bit of chilli.
33:14Bit of seaweed salt.
33:16Little bit of butter.
33:18Bit of lemon.
33:21And then wrap her up.
33:24So hopefully it steams in the actual liquid from the kelp.
33:33And then that's going into the fire.
33:48Is this one of the best kitchens you've cooked in?
33:50It's been the biggest kitchen I've cooked in.
33:53Oh.
33:54Bit of kina.
33:56So I'm doing a little sashimi of this.
33:58Kohiru.
34:00It's like tuna-like.
34:01It's very soft flesh and quite fatty.
34:04We got bigger knife now.
34:06We've got knife then, yeah.
34:08All right, so that is ready to marinate.
34:14I'm gonna go and...
34:15Oh.
34:16Oh.
34:17Beautiful.
34:21It's fresh sea water.
34:23That's why we cannot share the same kitchen.
34:26Because I'm clean and you're messy and dirty.
34:31My dish is on.
34:35I think someone's a little bit dirty.
34:37They didn't catch any fish today.
34:39Well, it's not my problem.
34:51So I'm doing a similar recipe than you are, but I'm just gonna wrap it in a silver parcel.
35:00So I'm gonna put lemon, coffee lime leaf that I found on a tree.
35:05But you've got coriander left for me?
35:06Yes.
35:07Yeah, great.
35:09What should we do with this part, boy?
35:11We can keep it for tomorrow.
35:20F*** over there.
35:24Look, we've got the biggest space you can ever use, but now you've got to hug onto me.
35:29I built a par.
35:34Frenchie gets all competitive with the cooking.
35:37Here we go.
35:39I've got an idea.
35:40I'm going to make a whole fish skewer.
35:43You've seen that in a movie, have you?
35:45I think I'm just going to try and skewer it.
35:49Next to the heat.
35:51Oh, you've seen Jamie Oliver do it.
35:54I see.
35:56I would say that looks pretty cool to me.
36:03It's a little check.
36:07See, this is a nice little parcel.
36:09We call it papillot, as you know.
36:11Yes.
36:12I've got this beautiful blue fish, a lemon from the tree, chili, coriander, a little bit of the seaweed salt.
36:18That on the barbie.
36:19Should take about ten minutes.
36:21Sounds a lot like my dish, but anyway.
36:23Can we let it rest?
36:24Oh, look at that.
36:25You go first.
36:27You go first.
36:29Nice.
36:31Nice.
36:32Nice.
36:34Oh.
36:35Oh.
36:36Oh.
36:37Oh, look at that.
36:39You go first.
36:40Oh.
36:41Oh.
36:42Oh.
36:43Oh.
36:44Oh.
36:45Oh, look at that.
36:47You go first.
36:48Oh, nice.
36:49Oh.
36:50Oh.
36:51Oh.
36:52It doesn't get any fresher than that.
36:53What's that one?
36:54Go here.
36:55Oh, sashimi.
36:56Any more herbs in there?
36:57Parsley.
36:58Basil.
36:59Rosemary.
37:00Oh, it doesn't get any fresher than that.
37:05What's that one?
37:07Sashimi.
37:08Any more herbs in there?
37:10Parsley, basil, rosemary.
37:13Give me basil.
37:14There you go.
37:15Thank you, chef.
37:17That looks good.
37:18Yeah.
37:19So I made a little bit of kinna and butter and lemon.
37:25That's one dish, two dishes.
37:30I need to flake my fish.
37:33Remove the stick.
37:36It's charred.
37:40Oh.
37:42Try that.
37:50That actually...
37:52It's good, huh?
37:53Yeah.
37:54Yeah.
37:55And there's smoke from the fire.
37:57Just drizzle olive oil and...
37:59I'll use a bit of your sauce.
38:02How long on your papillette?
38:04I'd say three minutes, chef.
38:05Wait.
38:06Oh.
38:09Those lemons are amazing.
38:11Yeah, they look like oranges.
38:12Very juicy.
38:15Do you want a bit of rosemary salt, please?
38:20Right, tell me what it needs.
38:22Just a bit more salt.
38:23Mmm.
38:25So that's just your little fish roasted over the fire.
38:26Lemon juice, you get that little smoky char.
38:27Bit of rosemary salt.
38:28One of these beautiful lemons.
38:29Fish number three.
38:30Fish number three.
38:31All right.
38:32Oh, my dear.
38:33Oh.
38:34Oh.
38:35Who says we need a professional kitchen?
38:36All right.
38:37Let's ding-ding.
38:38Dinner's ready.
38:39All right.
38:40Let's ding-ding.
38:41Dinner's ready.
38:42That's us.
38:43Let's go.
38:44Service.
38:45Ding-ding.
38:46Service.
38:47Ding-ding.
38:48Oh.
38:49Oh.
38:50Oh.
38:51Oh.
38:52Oh.
38:53Oh.
38:54Oh.
38:55Oh.
38:56Oh.
38:57Who says we need a professional kitchen?
39:00All right.
39:01Let's ding-ding.
39:02Dinner's ready.
39:03That's us.
39:04Let's go.
39:05Service.
39:06Ding-ding.
39:07All right.
39:08To say thank you for taking us.
39:09Oh, my God.
39:10Service.
39:11Ding-ding.
39:12Service.
39:13Ding-ding.
39:14Oh.
39:15Oh.
39:16Oh.
39:17Oh.
39:18Oh.
39:19Oh.
39:20Oh.
39:21Oh.
39:22Oh.
39:23Oh.
39:24Oh.
39:25Oh.
39:26Oh.
39:27Oh.
39:28Oh.
39:29Oh.
39:30Oh.
39:31Oh.
39:32Oh.
39:33Oh.
39:34Oh.
39:35Oh.
39:36for taking us fishing.
39:38We've got a little bit of the sashimi there.
39:40What's the name of the fish again?
39:42Kahiru.
39:43Kohiru.
39:44Kahiru, yeah.
39:44So that is got a little bit of your lime from the tree,
39:49some basil, some chili, some of the zest.
39:51And this is that blue fish.
39:54Yeah, you be careful, mate.
39:56There's going to be sand all over there.
39:57So the blue fish filleted with lemon from the tree, chili,
40:00coriander, butter, and that's it.
40:03So that's delicious.
40:04What did you do?
40:05I did a little bit of the blue fish.
40:08I cooked it in the kelp, the seaweed.
40:11And then I mixed a little bit of kina and butter.
40:15Really?
40:15So a little sea urchin butter.
40:17And then what was the big fish called?
40:19Kahawai.
40:20Kahawai.
40:20I just roasted it over the fire, blackened it,
40:23and then added a bit of lemon and a bit of olive oil.
40:26And you guys did the rest.
40:28Nice.
40:30And what's those beers?
40:33What?
40:33Bloody sweet as.
40:35Yes.
40:36Bloody sweet as.
40:37Bloody sweet as.
40:39Jump in.
40:40Let us try it.
40:41You try it first.
40:42Because if you die, then we won't have any.
40:43Ah.
40:44I'm getting it there.
40:46A lot of people talk about cooking the fish and kelp.
40:48Yeah, yeah.
40:50Not many people actually do it.
40:51It sort of adds a little bit of seasoning to the fish,
40:54because you've got the salt of the sea.
40:56That kahawai is so nice.
40:58It's good.
40:59It melts in the mouth.
41:00It's a great texture for sashimi.
41:01Yeah, it's very flavorful.
41:02Yeah, it'll be nice when you cut it, eh?
41:03Yeah.
41:04Try that.
41:05Oh, thank you.
41:07The tin of butter, that's a great idea.
41:10Yes, you can mix the sea urchin and the butter,
41:13and then you roll it into a film, and then you freeze it.
41:17So it's always in your freezer.
41:19And, like, as you were saying, the tin is such a big problem.
41:22It's a great way to use it up.
41:23Yeah.
41:24It's such an easy, delicious thing.
41:26Yum, yum, yum, yum.
41:27Cordu is my favorite raw sashimi fish.
41:30And this, we just roasted that over the fire.
41:33It's good, huh?
41:33Yeah, you can taste the, like, charcoal with the gum.
41:35Wow.
41:36But also, I think people get overwhelmed with cooking.
41:39When you've got something, like, straight out of the ocean,
41:41a bit of lemon, a bit of spice, that's all you need.
41:44What?
41:44So, you know, I believe that seafood should always be simple.
41:47It's such a beautiful ingredient.
41:49Would you like some, little buddy?
41:50He actually loves fresh air.
41:52He loves peanut and fresh air.
41:57Well, I just can't believe how hard your job is.
41:59I think we think, like, oh, look at that, you know?
42:02It's an easy job.
42:02You just jump in the water every day.
42:04But halfway through the day, I was done, man.
42:07You know, so it's physical.
42:09And, Julian, you just know the ocean.
42:12You look at the ocean, and you know what's going on well.
42:14It's brilliant.
42:15And thank you as well, man.
42:17Great skipper.
42:17I think we had the plan of we'd just jump in, and within 10 minutes, we were going to bang.
42:23And we were done.
42:24And then, like, five hours later, we're like...
42:27And as you said, they call it fishing, not catching.
42:31But we got there in the end.
42:32But I think it was a great day.
42:34Thank you, guys.
42:37It was a pleasure to have you guys aboard.
42:40What I liked was the positivity when things were a bit tough.
42:46Stuck it out.
42:47Some people get a bit down when it's halfway through the day and we haven't caught anything.
42:50But we got there, and then, wow, that is delicious.
42:54I can't believe you got those flavours that quickly.
42:56There's like four delicious meals.
42:58I can't believe we have either, because it's hard to put two head chefs in a junk kitchen.
43:03But you had lots of space, though.
43:06Apparently, we didn't.
43:08But we got there in the end.
43:09Yeah, we did.
43:10All right.
43:11Thanks for having us.
43:12But we're not finished yet.
43:13Yeah.
43:14Washing up first.
43:15No, no, no.
43:16Everyone's going to go for a swim.
43:17Oh, yes.
43:18I forgot about that.
43:21It's cold, you know.
43:22A bit's a bit.
43:23Let's go.
43:28I'm done!
43:46See you later.
43:58We're going deep-sea fishing in Taurua.
44:02You got a fish, and I want a bigger fish.
44:05Oh, my God!
44:07I have organized you a cleansing journey.
44:11Ooh!
44:12Ooh!
44:13Ooh!
44:14Ooh!
44:15Rotorua.
44:16Rotorua.
44:17I really want to learn the inside of Mori cuisine.
44:20I'm going to say something that my country is going to do me for.