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Off the Grid with Colin and Manu 2025 S01E02
Transcript
00:00Manu and I were on a brand-new culinary adventure.
00:10Yes! I got it!
00:13Now we're cooking.
00:15Traveling New Zealand in search of the ultimate Kiwi experience.
00:20Woo!
00:22Oh, New Zealand!
00:24This is on every chef's bucket list to do something like this.
00:28Getting off the beaten track,
00:32meeting the masters,
00:37and tasting some exceptional kai.
00:39Bon appétit, my friend. Thank you.
00:42That tuna is amazing.
00:44Oh, nice. It's beautiful.
00:46Two best mates.
00:48Oh, oh, oh!
00:50You sometimes don't see eye to eye.
00:53Did you use only eggs?
00:55Did you use only eggs?
00:57Oh, God.
00:59I'm just saying.
01:04On a trip of a lifetime...
01:08This is up there.
01:10Literally, literally.
01:11Literally up there.
01:12Finding out what this amazing country has to offer.
01:17Would you say New Zealand's given us everything we've asked for so far?
01:20And more.
01:21And more.
01:22And more.
01:23And more.
01:24Watch out, New Zealand.
01:25Stop, stop, stop.
01:26It's gone down a ditch.
01:28Oh, you worry.
01:29What could possibly go wrong?
01:31Oh, we're done. We're done.
01:33Oh, the lights.
01:35Oh, we're in big trouble.
01:37Yesterday, we got a fish, and I want a bigger fish.
01:56So...
01:57Today?
01:58We're going deep-sea fishing in Tawua.
02:00Fucking fish.
02:01And the big one is mine.
02:08Competition-wise, I'm going to get a bigger fish today than you.
02:12Yeah, but I caught two fishes.
02:14It's two fish.
02:15There's no period of two fish, man.
02:16Well, what did Jesus do?
02:17The loaves and fishes.
02:18No, lots of fish.
02:19No, lots of fish.
02:20Well, we'll see.
02:21Welcome to Tawua, boys.
02:22Morning, Carl.
02:23Manu.
02:24Manu.
02:25Carl.
02:26How are you?
02:27Very good to meet you.
02:28It looks good this morning.
02:29Magic Dan, Tawua.
02:30Alright, so the deal is, we went spearfishing yesterday, and this guy got two fish.
02:34Yeah, yeah, yeah.
02:35No, you don't.
02:36Tell him there's no period of two fish.
02:38Two fish.
02:39We're going for kingfish this morning, right?
02:40We're going to go for kingfish, and they're not called kingfish or nothing, bro.
02:43So, forget about it.
02:44I need to get the biggest fish today.
02:46Yeah, yeah.
02:47Well, I'll take breaks.
02:48No worries.
02:49We'll see that.
02:50What's the likelihood of catching?
02:52Oh, it's pretty well known for kingfish out at the Alderman Islands, but you've got
02:55to work for them, and there's every chance you'll hook one, whether you'll land one's
02:58another story.
02:59So, the landing is up to you guys.
03:015% luck, 95% muscle.
03:04I've got the look of the Irish, mate, so that's all we need.
03:07Ireland v France.
03:08I love it.
03:09Kingfish World Cup.
03:10I like you already, huh?
03:12Let's go get some fishes.
03:14Fish.
03:15Right boys, let's go.
03:16How beautiful is this?
03:29This is the Taira River, which in Māori means two tides.
03:32Yeah.
03:33This beach here, boys, is where the oldest carbon dated artifact in New Zealand was found.
03:40Oh, wow.
03:41So, it's one of the very first fishing lures that came over from Tahiti on the first migration.
03:46Oh, wow.
03:47Yeah, and it dates back to 900 years ago.
03:49So, yeah.
03:50You imagine what this place would have been like there 900 years ago.
03:52Yeah, exactly.
03:53It would have just been teeming with fish.
03:55Carl.
03:56Yeah.
03:57Do you go fishing most days?
03:58Any nice day, bro.
03:59I'll be out there.
04:00I've been guiding for about 20 years, but the last five to six years I've gone more into
04:05well-being.
04:06So, I take men suffering from burnout and stress out for four days, take them into the wild,
04:11feed them well, look after them, get them into nature.
04:14Food is medicine, and nature's one of our biggest healers as well.
04:17Yeah.
04:18I mean, that is definitely one of the biggest issues with men, you know, not able to express
04:24themselves and they block it in inside their head and then they explode.
04:28It's a good chance for them to open up and let it all out, let it all out on the water,
04:32on the Moana.
04:33Cool.
04:34Out on the horizon.
04:35And also just to look back from the horizon, back at land, you know, get some perspective
04:40on who we really are.
04:41Exactly.
04:42Nice one.
04:43Right, boys, buckle up.
04:47Welcome to the Alderman Islands, boys.
05:00Look at that.
05:06We coxiled through here.
05:15He called the islands the Alderman Islands, after the Kota of Alderman, the councillors
05:19in London.
05:20Yep, yep.
05:21The Māori name, it's got a bit more depth of meaning, is Rua Mahua, which means thrust
05:25up out of the deep.
05:26It's an eight million year old sea volcano.
05:28Wow.
05:29Oh wow, I see.
05:30This is the remnants of that's been through ice ages and tsunamis and definitely feel like
05:34you've come back in time out here.
05:36Today we're going to venture out to the horizon a little bit more into the rough stuff and jig
05:40for some kingfish.
05:41I've seen you guys on the tally giving the cocks a bit of stick.
05:44You know, giving them a bit of stick and being on their case.
05:47I think you should give us a little bit of stick.
05:50Back.
05:51Just tell us what to do.
05:52So when I say get a wind, what are you going to do?
05:54Yes, skipper.
05:55Fish with a live bait.
05:58You can do, although this time of year, we're just coming into spring, right, so there's
06:01more light, more feed.
06:03We're actually going to fish jig slurs.
06:05You've got to use a bit of action to make them look like a fish.
06:08And then it'll be all on and just hold on.
06:10Just hold on tight.
06:11I've only had five people pulled overboard and I don't want you guys to be number six today.
06:16Wow.
06:24So, Manu, in today's competition, what do you reckon the loser has to do?
06:35Well, the caravan is a bit dirty, so I've got some really cute swimmers that I'm going
06:44to lend you and I want you to soak the whole caravan and hose it out.
06:49No, no, it's not you.
06:52It's whoever loses.
06:54Well, yeah, I know, but I know you're going to lose.
06:56That's why I'm just thinking ahead.
06:59I'll give you a bit of a demo.
07:01This one is a brand new rod, so the guides aren't out of whack.
07:05Those guides roll around, so all the weight comes off the bottom of the rod.
07:09It's a bit of an advantage, really.
07:12Those lures are metal, so you're going to be making them look like fish in distress.
07:18Hey.
07:19Hey, Manu's in.
07:20Yo, here he is.
07:21Yoo-hoo-hoo.
07:22First one on the board, first drop.
07:23Whoa.
07:24Yeah, baby.
07:25Game on.
07:26Good luck to let the first one go and he's a little bit small anyway.
07:27Yeah, let's go.
07:28See you, buddy.
07:29Well done, mate.
07:31France won.
07:32I'm glad the bat wasn't who got a forest.
07:35Ha ha ha ha ha.
07:36It's upside down.
07:37It's upside down.
07:38It's over.
07:39Can you see the bottom of the rod?
07:40Yeah, but I can see the bottom of the rod.
07:42That's the bottom of the rod.
07:43Yeah, I'm pretty sure.
07:44Oh, I'm pretty sure he's going to get a little bit of a right.
07:45Good luck to let the first one go and he's a little bit small anyway.
07:47Yeah, let's go.
07:48Let's go.
07:49See you, buddy.
07:50Well done, mate.
07:52France won.
07:53I'm glad the bat wasn't who got a forest.
07:54Ha ha ha ha.
07:56Oh, it's upside down, that's the way the pros do it.
08:07It's harder than it looks, isn't it?
08:13Step back!
08:16It's on fire this bike.
08:21It's not really about the catching, it's more about the experience.
08:25I find myself.
08:30Ew!
08:31That's a good fish.
08:34Oh you .
08:39Keep going, wind hard, wind hard.
08:41Fluff under your arm again, under your arm.
08:45Oh, that was a good fish.
08:49Unfortunately, that got sharked right at the bait.
08:54Bad luck?
08:56all the effort for a shark feed.
09:00That's probably a 20 kilo kingy, but you might be able to do something with the head.
09:04Yeah, let's keep the head, mate.
09:06We put it on the barbie.
09:08Yeah, yeah, yeah.
09:09Cut it in half.
09:11You nearly had him two away, bro.
09:13Just right at the bait.
09:14Oh, I can't feel my arm.
09:17That's a bit, that's a, that's a, how do you say, 5% of catching it, of hooking it, 95% of...
09:23Muscle.
09:24Muscle.
09:25Oh, you .
09:26Don't get that on you, bro.
09:27You could, you could a big fish.
09:28He could himself.
09:29Oh, I'm on, I'm on.
09:30Good work, bro.
09:31Good work, good work.
09:32Perseverance.
09:33Come on, baby.
09:34He's here.
09:35Hey.
09:36Nice work, mate.
09:37Nice work, mate.
09:38Oh, I'm on, I'm on.
09:39He's on.
09:40Good work, bro.
09:41Good work.
09:42Perseverance.
09:43Come on, baby.
09:44He's here.
09:45Yeah.
09:46Nice work, mate.
09:47Oh I'm on, I'm on. He's on. He's on. Good work bro, good work. Perseverance.
09:57Come on baby, he's here.
10:01Nice work mate.
10:08Oh no! He ran away! Yeah! Oh no sorry no!
10:17You know what it feels like now, let's go again.
10:24I was catching my lease, catching my lease.
10:27Might change tack and just go over this side.
10:36It's turning into a forest this show.
10:40We've gone a little bit deeper now.
10:42Hiya!
10:44That's a real one bro.
10:47That's the rod, he's gonna play a rod then.
10:49That's it mate.
10:50He turned his head now, just now you can really crank into him.
10:56Keep coming real fast.
11:01He's here!
11:02Look at this!
11:10Well done bro.
11:11Beautiful kingy, 12 kilo, about 12 years old.
11:14This is mine baby!
11:17Mwah!
11:18Oh, it's a fat one too.
11:20This is heavy.
11:21Who's cleaning the caravan now baby?
11:25Well done, being the provider Mani.
11:29Provider.
11:30Oh, thank you Moana.
11:31Thank you Moana.
11:32Now we're gonna end it.
11:33I've got a nice little speedo for you washing your caravan.
11:34You just like...
11:35Like yesterday I just caught my fish and it was silent.
11:36Oh were you just?
11:37Okay let's go home.
11:38Woohoo!
11:39Woohoo!
11:40Woohoo!
11:41Uh, I've got a nice little speedo for you washing your caravan.
11:46You just...
11:47Like...
11:48Like yesterday I just caught my fish and it was silent.
11:50Oh were you just?
11:53Okay let's go home!
11:54Woohoo!
11:55Woohoo!
11:57All right, we're at Carl's.
12:09We've got a 12 kilo beautiful fish to cook.
12:12Carl and his family.
12:13But before we start cooking, do you remember
12:15that we had a little bit?
12:16That carbon is pretty dirty behind you.
12:18It got pretty dirty pretty quick, I reckon.
12:20Yeah, yeah, yeah.
12:21And I've got something for you to wear.
12:24Go and get changed.
12:25I'll see you soon.
12:26Bet's a bet, isn't it?
12:35Come on, darling.
12:37Come on.
12:49Nice.
12:50Bucket of water is there.
12:56And make it shiny, OK?
12:58I'll prep the fire.
13:00Mate, it ain't going to cook itself.
13:06Can you say hi to your wife?
13:11Bye, New Zealand.
13:15That's a bet.
13:17Leave me alone.
13:18Don't leave me alone.
13:19Hey, mate, don't forget the Ford.
13:21Yes, please.
13:22Chop, chop.
13:23Thanks.
13:35Got his nail.
13:36All right, look at this.
13:37I forgot how big it was.
13:38I'm just taking the head off first, behind the wings there.
13:51Those wings are the best part of the fish.
13:57Fatty, full of meat.
14:00Most people used to put them in a bin in the old days.
14:04There you go.
14:05Oi, oi.
14:06Ben's looking clean, bro.
14:08Sparkly.
14:11Put a bit of effort in that one.
14:12Okay, here we go.
14:13Beautiful.
14:14So I'm going to roast the kumara.
14:15Get a little bit of olive oil in there.
14:16Get a bit of a flare.
14:17Get some char.
14:18We're going to serve some whole, and then the rest are going to make in a spicy mayonnaise.
14:23A potato mayonnaise.
14:24Very Irish.
14:25Irish kiwi.
14:26That's the tail.
14:27With the tail, I'm going to fill it in a cubit, and then I'm going to fill it in a cubit
14:41and then we're going to do a ceviche with coconut yogurt.
14:44Beautiful.
14:45Look at that sashimi belly.
14:48So if you see, this is the wagyu of fish, isn't it?
14:53100%.
14:54They're pretty fat because they've fed themselves through the winter to keep...
14:58Yeah, they've had their winter coat on and they're all dressed up for the ball for the spawning season.
15:02Look at that.
15:03This is called a cutlet or a dal in English.
15:06Not only it's beautiful when it comes out of the water, but it's so fresh, ready to cook.
15:12The darn's just a great way to cook.
15:14I think that's sort of the way we learned in college, wasn't it?
15:16Yeah.
15:17Darns is very old school, but cooking on the bone keeps it nice and moist.
15:20What I'm trying to show really is how many ways you can fill it in a fish.
15:25Marinade.
15:26Have a little dip.
15:27Dip, I didn't say eat it.
15:28Imagine.
15:29Wow.
15:30Right, so I'll marinate the heads and the colours.
15:35I've got miso, vinegar, rice wine, chilli, ginger, garlic, thyme.
15:40You could also do the ceviche yoghurts.
15:43Salt.
15:44This is hard work.
15:45I thought we were on holiday, having fun.
15:48But I'm back in the kitchen just cooking for customers again, I feel.
15:51Maybe just look up and look where we are.
15:53Yeah, this is something you'll remember in years to come.
15:56That's why I was watching the chopping board too often, I'm sorry.
16:02There you go.
16:03What do you think of that?
16:04Nice!
16:07Right, potato mayonnaise.
16:09The ones that are really soft and mushy, I'm going to mix them through the mayonnaise.
16:14Smoked paprika.
16:15A little bit of kale, spring onion.
16:21So this is potato mayonnaise.
16:24Nice.
16:25It's incredible.
16:26Never had that before, Bull.
16:27Never had that before.
16:28Mmm.
16:31Nice.
16:33Very nice.
16:34Should we cook the fish?
16:35Wait.
16:36Should we put the heads in here?
16:41The wings are now smoking.
16:44Can we get the darns on?
16:45Yeah.
16:48Darns are seasoned.
16:50A bit of turmeric.
16:51Beautiful.
16:53Oh yeah.
16:54Such a meaty fish, huh?
16:57Right, potato mayonnaise.
17:08Now it's looking good.
17:09Smell the turmeric.
17:10Ah, beautiful, mate.
17:12Woo!
17:13Make me feel.
17:20Carol, you could open Carol's Kingfish restaurant.
17:23That's the one.
17:25Any time.
17:26You're welcome to stay on.
17:27Do you do all your cooking?
17:28A fair chunk of the cooking at home, yes.
17:30I like the way you looked around before you said that.
17:33You checked where your missus was before you said that.
17:35Yeah, I do.
17:3698 to see.
17:37Yeah.
17:42What do we think?
17:46That with the rest?
17:47Perfect.
17:48Oh.
17:49Oh.
17:50Oh.
17:51Oh.
17:52Nice.
17:55That's a sweet.
17:56Baby Jesus.
17:58Woo!
18:00Presentation side.
18:01Voila.
18:05All right.
18:06I hope you're ready and hungry.
18:07Oh, what a treat.
18:08All right, look at this.
18:09That's the cutlet.
18:10Turmeric.
18:11Wow.
18:12Wowzers.
18:13That's the belly.
18:14That's our little coconut yogurt.
18:16Sweet potato and potato mayonnaise.
18:18And for dessert, we've got the heads.
18:20Heads and the wings.
18:23Amazing.
18:24Man, look at that kai.
18:25How many recipes do we get out of wooden fish?
18:27Nami, thank you.
18:28You're welcome, thank you.
18:30Cheers.
18:31Help yourself.
18:32Some turmeric kingfish.
18:33Beautiful.
18:34I'll serve you.
18:35And now you get a bigger one because you're the captain.
18:37Oh, lousers.
18:38Thank you very much.
18:40Well, I think I got it out right on time, eh?
18:50Nice, eh?
18:51Horrible.
18:52Pass the potatoes to the Irishman, please.
18:53Cooking a cutlet, there's a knack to it and you've nailed it.
18:56That's perfect.
18:57Perfect.
18:58I think it's just about keeping it pink and then resting it a bit.
19:01Our chef, well, is safe.
19:02We've got the best ingredients.
19:04The recipes don't have to be complicated, you know.
19:06Do you enjoy cooking with New Zealand ingredients?
19:09For a chef, this is the dream.
19:11Yeah.
19:12That's why we do it.
19:13The travelling, the gathering new ingredients and sharing this with new friends.
19:18Mm-hm.
19:19Going out with people who are as passionate as you.
19:22You bring men out there to, you know, talk and relax and calm.
19:26Yeah, yeah, yeah, yeah.
19:27You know, I love all that.
19:29That's what it's all about.
19:30Sharing kai, sharing culture.
19:31Yeah.
19:32The highlight for me is the colour.
19:34There's a mouth in your mouth.
19:36Yeah.
19:37I'm glad you caught it.
19:41Do you know what I got?
19:42I got sunburned.
19:43That's what I got.
19:44But you got a big fish too, but then you just unhooked it.
19:46No, do you know what I've got?
19:47A story for the pub.
19:49The one that got away.
19:50The one that got away and it'll be bigger than money soon.
19:52Of course.
20:1325, stay alive.
20:19Wow, we're just leaving Tyra.
20:21And now we're heading to Rotorua.
20:23Rotorua.
20:24I really want to learn a little bit more of the inside of Maori cuisine.
20:29Yeah.
20:30I want to know about it.
20:31I want to taste it.
20:32I want to learn things from it.
20:33Get the history and the soul of the country on a plate.
20:37Yes.
20:38It's going to be a good day.
20:51Yes.
20:52Yes.
20:53Yes.
20:54Yes.
20:55Yes.
20:56Yes.
20:57Yes.
20:58Yes.
20:59Yes.
21:00Yes.
21:01Fitzgerald Glide.
21:02So we're leaving the pastures and we're heading into the volcanic area.
21:06Look at this.
21:07Look at that.
21:08Little canopy of trees.
21:09Very Jurassic, isn't it?
21:10It's gorgeous.
21:11It's like a little corridor leading us to heaven.
21:12I just love driving through this country, mate.
21:13Here we go, mate.
21:14Rotorua.
21:15Just here on the left is a thermal pool.
21:16Whoo.
21:17I smell the sulfur over the river.
21:18Smells like you, mate.
21:19Oh.
21:20It smells like you, mate.
21:21Oh.
21:22Oh.
21:23Oh.
21:24Oh.
21:25Oh.
21:26Oh.
21:27Oh.
21:28Oh.
21:29Oh.
21:30Oh.
21:31Oh.
21:32Oh.
21:33Oh.
21:34Oh.
21:35Oh.
21:36Oh.
21:37Oh.
21:38Oh.
21:39Oh.
21:40Oh.
21:41Oh.
21:42Oh.
21:43Oh.
21:44Oh.
21:45Oh.
21:46Woo.
21:47You got to get used to that, I suppose.
21:48Oh, yeah.
21:49Four days in a van with you.
21:50Okay, all right, mate.
21:54We're coming up now to Tapajou.
21:59We're going to meet celebrated chef, Irihi Walker.
22:04And I can't wait because my tummy is rumbling already.
22:08I'm starving.
22:09All right.
22:10We're here.
22:12oh wow oh look at that it's a great saddle chef hi how are you good thank you many how are you
22:30Eddie how are you thanks for having us that's pretty impressive thank you so what have you got
22:36there on there we have wagyu short rib we have the whole duck the charcoal brisket and then in the
22:42pot here we have confi duck as a French thing with the motor we actually preserved our food in the
22:50fat as well yeah the French just don't want everything so this was the way that they cooked
22:57back then yes that's the way our people would have cooked back in the day one of one of the ways on
23:02fire the other way is in the earth itself yeah what have we got here on the table there we have
23:08all our maori herbs 80% of these are grown here on site oh hello so in here is the horepeto which is
23:15our pepper once you have it in your mouth it'll get more intense yeah it's a creeper it's a creeper
23:20this is the fresh leaf of the manono we're using that to make a simple syrup for our cocktails because
23:25it's a bit bitter I find the manono quite bitter as well the manono if you get it no it's like a joke
23:33yeah that's jokes again this is a teetoki and you use the fruit as well as the leaf or you can yes so
23:40inside there'll be a little berry they're not quite ready yet very very bitter as well you alright mate you
23:47could have time it up for a yeah yeah it's not quite right there it'll turn red from the inside
23:53thanks for the heads up alright now this one here is made from the peri peri it's the rub to our
23:59duck oh it's a little bit like the tamarind yes yep tamarind chutney yes mmm that's beautiful
24:05I'll give you a kick at the end yeah do you know what's next it's a little bit of sampling I think
24:11yep okay all right you lead the way some food oh wow this is what we're here for mmm so on this
24:23side we have the bread stuffing the maoris a big part of our diet is bread we love the bread we
24:28have our pangi vegetables the purple is the maori potato yeah the orange is the squash and then the
24:33yellow one is our sweet potato or kumara yep and in the middle one we have the comfy duck oh god look at
24:39that that comfy duck looks absolutely inviting the sauce is a plump au jus pretty much oh it's a
24:46duck and plomb yeah yeah yeah on the end here little pettifles that we've made from the dry herbs oh
24:51a little day at the office today we love cooking but it's nice when someone else cooks for you isn't
24:58it definitely definitely you enjoy it a lot better yeah exactly after you build the bread is all of it
25:04traditional or you I did a little bit of modern modern modern yeah it adapted once we're colonized
25:11early once yeah yeah yeah that's where the bread and that were introduced we didn't have any flour
25:16or or anything like that the cattle beef lamb all that was introduced we had mostly all birds birds
25:22and seafood thank you look at that that's the chef sauce nice and shiny and glazy we got some potatoes
25:30i was lying for the irish joke thank you for having us you're welcome thank you for coming it looks
25:35absolutely delicious i'm gonna go for the duck how long have you cooked the duck for the duck's been in for
25:42four hours yeah the fat on that duck is stunning i'm gonna say something that my country is gonna kill
25:53me for the french do duck very well in confit but that i think these duck is pretty damn good and
26:02probably better thank you it's so gamey yes it's sweet it's so funny it's beautiful
26:09the irish confit duck as well do they yeah
26:18i love your style of cooking it's very similar to the way i cook everything on the bone yeah
26:23tastes better that's it i can speak for both of us we obviously done fine dining you've done fine dining
26:28but going back to your roots and eating this is where it all started for me i call that real food yes
26:35you know yes the soul food yeah yeah it's love on a plate that's it this is the style of food that
26:39you remember when you go home yes that duck that duck was we're going to speak about this for a long
26:44time because you eat how often do you change the menu seasonally or we follow the maori maramataka
26:54yeah tell us about that okay so we still have the four seasons yep but they fall a lot earlier than
27:01yeah a gregorian calendar we don't let the calendar dictate what environment we're in we let the
27:06environment dictate what it's in whether it's in spring whether it's in summer and that's how the
27:11maori lived off that calendar yeah it told you when to fish winter plant what was a good day to have
27:16meetings what were bad days low energy so following the moon cycles is yeah yeah that's what it was all
27:22about i like the way you work out what's a bad day for a meeting well that's usually a monday for me
27:27the irish calendar could be very similar to the maori calendar matareki is a big thing for the
27:34maori people maori new year it is right smack in the middle of winter and the reason why we did things
27:39in the winter is we never planted fish or nothing we didn't go to war we stayed inside the families and
27:46ate all the food that we had gathered over over the year yeah yeah i love that
27:51a big part of the part two is that we're all family cousins aunties uncles how does that go because i
27:57work with my wife sometimes it's you know yeah i mean for maori we we have whanaungatanga manaakitanga
28:06which means family and our hospitality is always yeah yeah it's always strong we love to feed people
28:12if you were to go home hungry we've failed yeah really well we bring our family and that strong tie and
28:18that bond that we have you could never replicate that anywhere else yeah that's right yeah
28:26sorry i keep on eating this yeah this is so good it's very addictive are you gonna eat that too
28:32should we do half yeah thank you thank you very much we've never been so polite to each other
28:40a little bit of a dessert here we have kawakawa macadamia brittle milk chocolate pickle pickle and plum
28:50and this one here is white chocolate horopito and raspberry
28:57that's probably my best one yeah that's my favorite too you're doing the macadamia in there beautiful
29:03oh god i could stay all afternoon
29:05well mate thank you so much it's been a pleasure thank you thank you thank you thank you my friend
29:16thank you very much thank you guys thank you for having us see you soon thank you
29:21that was so good
29:25that's one thing that was on my list that i wanted to do
29:30and i've done it i'm sorry that that dog mate that was absolutely delicious i found it a very calming
29:36experience is a very calm passionate man about his kiwi kai the whole story the people the hospitality
29:45that's what it's about that's what we're about and then the food the smell of the smoke the meat over
29:50the fat dripping on the smoke the way they use the herbs the fresh to dry today was a good day at the
29:56office well done my friend well we're going to around about night i think it's this one or the
30:03first one no no no no it's not the first one keep going go go go around go around oh my god
30:08you are terrible oh it's that one it's that one keep going keep going you've got one job
30:12it's to go paid off go go go go with the map we're holding up the trap thank you sorry about my friend
30:17oh my god how many times do you want to go around this around the back straight straight straight
30:22got us there i told you you're grumpy
30:47getting better not bad not good but better whoa fun fact why ricky means chiefly waters i love your
30:58facts and i have organized you a cleansing journey oh that's nice because i think you need it huh
31:06hello hello very nice to meet you Maya hi Maya how are you good thank you welcome to Wairiki thank you
31:20traveled far we're traveling all over the place at the moment so it's been so fascinating we need to
31:26relax yeah yeah well you've come to the right place relaxing awesome so you're going to go through
31:31our waifako ora or our restorative journey today holistically to help the spiritual physical and
31:36mental the same way our tupuna did it back in the days of old beautiful with all of our guests that
31:40come through our doors we like to do a karakia or a blessing with you and this just keeps everything
31:45nice and more nice and toe keep everything nice and calm and cleanse you before you go through so you're
31:51not taking anything with you throughout your journey this is our koate stone our koate stone is our
31:56mauri stone and our life force and it connects us to the land now koate stone usually
32:01comes in the form of paunamu or greenstone yeah as it contains energy but for whakapapa reasons
32:07haukainga reasons and whenua reasons land reasons it is obsidian as it comes from the eruption of
32:11mount tarawira back in 1886 right and before you take your journey i'll recite this karakia that was
32:17written specifically for wairiki spa hinoe tatou tēnā te wai ko te wai ka pipu ko te wai kerere ko te wai o ngā riki
32:25ko te wai o ngā atua te tāiau ko tāne te wai ora ke parewhinua mea he wai ora ngā he manapau
32:33o te taurangaroa o ene taura ene tauira haumi e hui e tāiki e i'll get you both to come up place some energy
32:43over the top of our koate stone so that you can leave it here and you're not taking it with you
32:50i'll better do it twice because i have a lot of energy
32:57awesome time to undress undress and impress
33:13your waifaka ora journey your sensory journey will start here this is your wairere or your
33:27waterfall experience your cleansing showers this experience is in relation to our waterfalls we
33:32had around the bad plenty region especially here in utoroa used back in the days of old to revitalize
33:37and re-energize our bodies next thank you or an ice and then you move into number two
33:56te tūkenga your fire and ice caves three saunas with five ten fifteen minute increments
34:06good relax man
34:14hey look hey
34:19oh no oh the ice is next all in a magnet relaxation
34:26our cold element your frigidarium ice shavings go on all of the hot pressure points of your body and
34:30helps bring your temperature down gradually
34:45i'm awake now i've got some place in my shorts
34:51nice stop
34:56welcome to your bathing area
34:57a big geo pool consider around a temperature from 39 to 40 degrees celsius
35:07you didn't need to have food on the side
35:09this is quality oh you can just feel stress leaving your body in here the minute you get into
35:21this water everything just calms it'll be a quiet caravan ride after this i'll tell you if you zip it
35:29yeah don't ruin the moment don't ruin the moment are you ready this is why i've got rid of my phone
35:36a plunge pool so you go in the cold then into the hot pool and you'll get a tingling sensation and
35:48that is just circulation oh wow that was the best your body just resets oh my god we need to come
35:59back here and bring the vibes they would love it oh yeah
36:02the next stage is the geothermal mud and steam room experience
36:15our geothermal mud is sourced locally and that helps pull toxins out of the body
36:19our geothermal mud is sourced locally i've never looked at it here this way
36:32oh
36:49is your face going tight
37:15you're awake
37:19it's totally going to do it a nice adventure i'm cracking
37:26it's very good statue
37:36nice we're pretty cooked now
37:42good day to help us
37:44thank you thank you very much i was really nice you should do that again
38:05it's been one of the most relaxing days i've had in a long time i'm feeling good where are we going
38:09now topo let's drive slow very slow we need to do a drawing
38:18air dry
38:22you ready yeah
38:39we're going down south to tampo
38:55i was drifting off there a minute i was a bit relaxed from the old spa
38:58how beautiful these rolling hills looks like island
39:08i know you're trying to be funny it looks like the hobbit but you've never watched it
39:13well you know what everyone's nice here in new zealand everyone's very calm happy to see us
39:20australia could learn a lot from new zealand well we could i think the world
39:28fun fact well not really a fun fact i was here many years ago filming a show i got a speeding ticket
39:34ticket on the way out of town that's why i'm driving that trip i want to drive safe and if we get
39:41stopped by the cops my name is roger yes and what's your family name risk roger risk roger risk
39:48roger risk both drivers survive drive safely that is my motto it wasn't before it was get the hell out of
39:56town so just heading into taupo soon yeah we're gonna have a little crack at some jet voting now
40:06we're going from relax to adrenaline
40:18it's just starting to rain and we're heading towards the river
40:20the river we're going to get wet all my little
40:26oh that's really this way all right all right all right oh what the heck
40:34hookah falls jet jet and prawn park
40:38prawn park it's like jurassic park but it's a prawn park i have never been to a prawn park i've been
40:45to an oyster park i used to pray forget about the pros man i've eaten enough today
40:51and anyway we're here for the boat ride
41:02oh
41:20oh
41:27wow look at that look at that welcome to hookah falls look at the water should we go for a bit of a close
41:35look
41:40wow all right not too close we don't have to be in the actual water hole not in it no
41:48we should have rid our washing here yeah shampoo as well yeah how much water is coming over so
41:54currently you're looking at 52 000 liters of water per second wow yeah per second
42:00those falls i'll fill up an olympic-sized swimming pool in a bit over 40 seconds wow yeah
42:07wow now that's about a fifth of its total capacity the first set of floodgates are above
42:12the falls there just at the exit of lake topo and they can control them from anywhere as low as
42:17about 15 000 liters of water per second right up to just under 320 000 liters of water per second
42:24so massive fluctuation but that's my favorite time to be out in the jet boat we get as close
42:28as we can and those spools are as big as they can be when we can get that close at this height
42:32brilliant look how clear it is beautiful water yeah technically drinkable up here the falls act like
42:37it's like a natural filter killing off most of that bacteria in the water wicked
42:43and t3 level the falls
42:54high new zealand
42:55what a day bro i've got to thank you for this morning that healthy retreat was bloody good man
43:10sulfur water spas cold hot calming you were very quiet which i quite liked and then we turn into rev heads
43:19in a speed boat which was unbelievable saying that i think we should have done it
43:24the other way around we should have started with the crazy stuff and then the relaxing after on b
43:30cheers bro what's tomorrow i don't want to tell you too much about it but we're going to a lodge
43:37and i think we need to get a good sleep ahead because it's going to be a full-on day we're going
43:43to need all the energy that we need is it going to be cold no doubt man if you need me to cuddle you
43:51i'll be there may hell will freeze over before i go over that side sleep tight good night love you
43:58love you good night can turn off the light sleep tight turn off the light turn off the light
44:07turn off the light
44:08clouding by a chopper on a beach cooking fish over fire this is on every chef's poker list we've done
44:19fishing now it's about hunting oh are you wally oh the most expensive burger you have in
44:28and you said that right there's a copy on this cop cop cop cop cop there's another deer there what could go wrong