Off the Grid with Colin and Manu 2025 S01E03
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LifestyleTranscript
00:01My name, Betty and I,
00:03we're on a brand-new culinary adventure,
00:05traveling New Zealand.
00:07Look at this!
00:09In search of the ultimate Kiwi experience.
00:12How good is this?
00:13That is a postcard.
00:15Getting off the beaten track,
00:17meeting the masters,
00:18and tasting some exceptional kai.
00:21Oh, oh, oh!
00:22Nice!
00:23On a trip of a lifetime,
00:25finding out what this amazing country has to offer.
00:27Oh, oh, oh, oh!
00:29Whoa!
00:30Watch out, New Zealand!
00:32What could possibly go wrong?
00:35Stop, stop, stop!
00:36Let's come down a ditch!
00:54It's turned out to be a beautiful day
00:57in Tapo!
00:58Look out to your right.
01:00We've got Lake Tapo.
01:01It's stunning scenery, though, isn't it?
01:03It's gorgeous.
01:04It's sort of that time of the day.
01:06What?
01:07What time?
01:08Fastenages, fun facts.
01:09Ah, here we go.
01:10So you could fit the entirety of Singapore in that lake.
01:14Really?
01:15Really.
01:16It's so big it looks like an ocean.
01:17It's got waves, that's how big it is.
01:18Yeah.
01:19Fun fact.
01:20I just know things.
01:21Okay.
01:22Just no one asks me.
01:23Where are you taking me now?
01:26We're gonna deer hunt.
01:27Yeah.
01:28I think it's part of the thing that we need to do.
01:30We've done fishing.
01:31No, it's about hunting.
01:33So I found one of the premium hunting lodge in the country.
01:37It says here on the map, Pora Nui, 50 k's away inland.
01:41That's right.
01:42Yes.
01:43Have you shot before?
01:44Yeah.
01:45Not very well.
01:47Do you reckon you get a deer?
01:49They can hear very well.
01:51So that's gonna be the hardest thing in hunting today is you being quiet.
01:55I can be quiet when I need to be quiet.
01:57Good.
01:58Can you?
02:01All stealth, stealth, stealth.
02:13Like an Irish ninja.
02:23We're definitely off the grid here mate.
02:25There's no reception.
02:26The GPS is not working.
02:28I hope we're gonna find this place.
02:31It's just us and an expanse of nothing.
02:40And nobody else around.
02:44It's quite nice though.
02:45It's gorgeous.
02:46Look at this.
02:49Look at that.
02:51I think this is it.
02:52I think this is Pora Nui.
02:53Expansive.
02:54Yeah.
02:56It's beautiful.
02:58Where's that a deer there?
03:00There's some deer on the hill.
03:02Oh, look, look, look.
03:04Are you getting ready?
03:06Yes.
03:11Here we go.
03:12Pora Nui.
03:13Forest Park.
03:14We're going off road.
03:15For real?
03:16Yeah.
03:20The bush.
03:21The forest.
03:23This is absolutely beautiful.
03:29This is like the same from a movie isn't it?
03:31Gorgeous.
03:32Just like you.
03:33Just like you.
03:39Oh, we've got some people waiting for us.
03:41I can see.
03:43Bonjour.
03:44Kia ora.
03:45Kia ora.
03:46Welcome to Pora Nui.
03:47Well, I kiss all the girls.
03:48Oh, lovely.
03:49How are you?
03:50Hi, Sarah.
03:51Nice to meet you.
03:52Nice to meet you.
03:53How are you?
03:54Amazing place.
03:55Oh, we're in paradise here.
03:56That's for sure.
03:57Apparently we're supposed to get some deer.
03:59Some beautiful Pora Nui seeker.
04:00Well, so far we've been lucky.
04:02Spearfishing champion.
04:03Oh.
04:04Kingfish fishing champion.
04:05Amazing.
04:06Now, who's going to be the deer hunting champion?
04:09Who's going to be the deer champion?
04:10Well, let's hope it's not you,
04:11because we'll never hear the end of it.
04:13You're right.
04:14You're right.
04:15Have you met Manu?
04:16Did you want to flip a coin?
04:17Oh.
04:18All right.
04:19All right, so I'm ahead, you tell, yeah?
04:24Oh.
04:25Tails, you shoot first.
04:27Nice.
04:28Do you know what?
04:29Because you're my friend,
04:30I'll let you shoot first.
04:31Well, what's the point of that?
04:33Because I just wanted to be nice to you.
04:34Oh.
04:35Yeah.
04:49All right, let's just do a test.
04:51.
04:52No.
04:53Oh, .
04:54What happened, mate?
04:55Well, we're doing the safety practice,
04:57and that's why you do a safety practice.
04:59Yeah, I know, but that's not...
05:00And I had my eye too close to the...
05:02Oh.
05:03Oh, you won it.
05:04So it kicked and hit me.
05:06You were too close to the gun, mate.
05:07Yeah, yeah.
05:08Oh, God.
05:09It's big.
05:10It's big.
05:11Well, it's not deep, but it's got the shape of the...
05:14Yeah.
05:15You're laying by your mistakes, right?
05:16But you know what you call this?
05:17What?
05:18A souvenir.
05:19You're supposed to go and shoot the deer, not yourself.
05:22You get the tattoo, I've got the scar.
05:24All right, let's go hunting.
05:34So what is the best time of day for trying to catch venison?
05:37I would say around now is prime time, sort of 3 o'clock onwards,
05:40but first thing in the morning, it's perfect as well.
05:43We're going to be doing a process called spot and stalk.
05:45Ah.
05:46So we'll be up high, and we'll hopefully spot an animal at, say,
05:50300 yards away.
05:52Yeah.
05:53And then we want to try and get as close as possible
05:54to try and get an ethical shot.
05:56But the deer are very sensible to the sense, yes?
05:59You can blow them out at sort of 500 yards or further,
06:01and they can smell you.
06:02So we want to be hunting with the wind in our face.
06:05Yeah.
06:06That's the tricky part.
06:07Especially with us, we'd stink.
06:09That's amazing that they can smell like that, isn't it?
06:12That's a protection mechanism, really.
06:13Yeah, yeah.
06:14That's amazing, yeah.
06:15Yeah.
06:24It's a big place, huh?
06:25It's huge.
06:26It's huge.
06:27Yeah.
06:28That's why it's such a cool place to work here.
06:29You're seeing different animals every day,
06:31and it's just a beautiful area.
06:33Oh, there's one over there.
06:35Straight across.
06:36Are you still there?
06:37Can you see him?
06:38Uh, you see his tail.
06:40Make sure you don't get the binoculars too close to your eyes.
06:42Oh, yeah.
06:43Good point.
06:44Good point.
06:45Didn't see that one coming.
06:49Do you know what it'd be nice for later on?
06:51Venison liver.
06:53Maybe tomorrow morning or the next morning.
06:55Well, they're wrong.
07:00I love the way it's like, you know,
07:02to be down with the scent, be nice and quiet,
07:04and you rock up in this .
07:06The whole valley can hear you.
07:07Huh?
07:08Do you know the problem?
07:09You shoot it, you've got to go down and get it.
07:11I shoot it, you go and get it.
07:13I shot myself.
07:15You probably would.
07:16I've got one just down here.
07:18Look.
07:19There they go.
07:20They're smitting us still, aren't they?
07:21Yeah.
07:22The wind's going that way.
07:23The wind is blowing, pushing down into here,
07:25so what we're going to do is head out the back
07:26and then come around so that wind is in our face.
07:41Oh, look at that.
07:42Look at that.
07:49Not much about.
07:50I think the only thing that got shot today is me.
07:57So I'm basically just going to go from the stalk up this track.
08:00There's a spot up here that I always see deer in,
08:03so you never know.
08:04Might get lucky.
08:05But we'll just keep it low, keep it steady,
08:07and see what we see.
08:08Let me see.
08:29Okay.
08:30The safety's on.
08:43Alright, so just make sure you focus on breathing.
08:45Get that cross here real steady.
08:48It's looking at us.
08:49It's looking at us.
08:50Okay, just wait.
08:52Yeah, keep watching.
08:53Okay, now a gentle squeeze on the trigger.
08:56We should be here.
09:02Holy .
09:03Yes!
09:05Holy .
09:06Yes!
09:07I got it!
09:09Get shooty, man.
09:11Well done.
09:12Well done.
09:17Look at it.
09:18It's gorgeous.
09:19My heart's going...
09:23That's the thing, eh?
09:24You've got to focus on trying to get your crusty and steady.
09:25Yeah, yeah.
09:26That's why when you said to me, just get your breath back here and relax.
09:29Yeah, yeah.
09:30Yeah.
09:31No, you did well.
09:34It's the purest form of getting your own meat, isn't it?
09:37Exactly right.
09:41Alright.
09:42You ready?
09:43So now what?
09:44We've got to go deal to it.
09:45You've got to carry it out.
09:47Oh.
09:48That's the Kiwi way, man.
09:49I'm not going to do it for you.
09:51Hey, I'm injured.
09:52You're injured.
09:53You stay behind.
09:54I've got to go.
09:55We're going to get it.
09:56We'll sort it out.
09:57Alright, let's do it.
09:58I'll wait a pair for you.
09:59He needs the exercise.
10:04After you.
10:05Wow.
10:06Next step is we've got to gut them all out.
10:08Lighten the load a bit.
10:10Little lever.
10:12That's what he wanted, right?
10:13Yeah.
10:14Alright.
10:15Ready?
10:16Let's go.
10:17Killing it.
10:18Was the easy thing.
10:19Hard work begins now, eh?
10:20Come on, son.
10:21You got it.
10:22Last 50 metres.
10:23He's pretty full.
10:24I feel like a butcher.
10:25You've really done the shopping.
10:26Nice.
10:27Well done, mate.
10:28That was a good carry.
10:29Oh, my God.
10:30Well done.
10:31Thanks, mate.
10:34Oh, good.
10:35Did you get the lever?
10:36I always deliver.
10:37Oh, my God.
10:38Well done.
10:39Thanks, mate.
10:41Oh, good.
10:42Did you get the lever?
10:43I always deliver, mate.
10:44Let's go.
10:45Go.
10:46Ha-ha!
10:47Yoo-hoo!
11:13It's a long story.
11:14It's a long story.
11:15It's a long story.
11:16It's a long story.
11:17It's a long story.
11:18It's a long story.
11:19Tom.
11:20Tom.
11:21Manu.
11:22Yeah, manu.
11:23Yeah, yeah, yeah.
11:24Kia ora.
11:25Kia ora.
11:26Kia ora.
11:27Kia ora.
11:28Awesome opportunity to come here and have a catch up with you guys.
11:41I know you're hardcore foodies.
11:43Yep.
11:44Love your koe, love your food.
11:45Yep.
11:46The good thing about the Māori is the cultural aspect of the koe.
11:50What we do, how we do.
11:52What's your whakapapa?
11:53Manu, where are you from?
11:54I'm French.
11:55So, yeah, everything in France is seasonal.
11:58That's right.
11:59When it's seasonal, you've got the best.
12:00Yep.
12:01Well, it's the same here.
12:02Our whole existence was seasonal.
12:03Yep.
12:04And so the tuna is seasonal as well.
12:06Tuna is the Māori word for eel.
12:08In the Central North Island, our tribe here, they were precious to us because they were
12:13a staple source of protein for the Māori people here.
12:16We didn't have the seafood.
12:17See, we're not coastal.
12:18We're inland.
12:19We're inland.
12:20Yes, yes, yes.
12:21So birds and eels.
12:22Shall we have a look at this hinaki or eel trap?
12:24Eel trap, let's go.
12:25Cool.
12:27I used to fish eel when I was a kid with my uncle.
12:30Yeah.
12:31And they go around your arm.
12:32Yeah.
12:33Yeah.
12:34That's right.
12:37So here's our hinaki boys.
12:38Oh, wow.
12:39Okay.
12:40Oh, yeah, yeah.
12:41Yeah.
12:42There's two varieties, the long and the short fin.
12:43This is the long fin tuna.
12:44What do you use, fish heads?
12:45There's trout gusts.
12:46There's a bit of old snapper, anything like that.
12:49The interesting thing is, if you haven't got that, liver or any offal.
12:53Because in the eels, they know that that's where the nutrient is.
12:56That's where the good stuff is.
12:57Yeah, yeah.
12:58Don't put a leg of lamb in there.
12:59They won't come.
13:00Seriously, they won't come.
13:01Note to self, don't put a leg of lamb in the river.
13:03Do you want me to?
13:04Yeah, yeah.
13:05Is that one?
13:06We untied this.
13:07Yeah, mate, yeah.
13:08Oh, whoa, whoa, whoa, whoa, whoa.
13:09I've had enough accidents today.
13:10Yep.
13:11And we'll just come up onto this grass.
13:12Oh, my God.
13:13There's a few there, mate.
13:14Look at that.
13:15They're huge.
13:16When something's precious, we call it a taonga.
13:19That's what these eels are.
13:21We all love eels.
13:22Smoked eels.
13:23Oh, yes.
13:24Just living here, you could feed yourself.
13:26If you know how to do it, you can eat very well and sustainable and healthy.
13:30If you follow in the seasons and that sort of stuff, you're going to do well.
13:32Our calendar was lunar.
13:33That's right.
13:34Yeah.
13:35So we followed 13 lunar cycles.
13:36Yeah, that's right.
13:37So we have the shortest day and then that's acknowledged with Pallades, constellation Pallades,
13:41what we call it Matariki.
13:43So she's a beautiful big female, mate.
13:44She's huge.
13:45She's amazing, man.
13:46So we know the females because the females are over a metre long.
13:50In the natural environment, they have a growth rate of two centimetres a year.
13:54Yeah.
13:55There we go.
13:56Feel a muscle.
13:57Don't let her back here.
13:58Let it go.
13:59Let it go.
14:00She's just going to go to the river.
14:01That's okay.
14:02Look.
14:03That's okay.
14:04I think we've got plenty on the manure.
14:05Yeah, yeah, yeah.
14:06So we don't need to keep them, so we let them go.
14:08No, let it go, man.
14:09Yeah, so you let them go, Colin.
14:10Yeah.
14:11I hear the chef has already got something planned for us anyway.
14:14What's the easiest way to keep the fish fresh?
14:16Pull it back.
14:17Exactly.
14:18And we'll give them that bait egg.
14:20That's a prize.
14:21That's a thank you.
14:22That's a thank you very much indeed, kids.
14:23Yeah.
14:24For sharing their knowledge.
14:25Cool.
14:26So these gravel beds and that and stuff, that's the great thing about Poranui.
14:30It's just all natural.
14:31There's no sediment.
14:32There's nothing that's going to choke these rivers.
14:34These eels won't be here if they're stuffing this up.
14:37Yeah.
14:38They're like an indicator?
14:39Yes.
14:40Yeah, yeah.
14:41Yeah, yeah, yeah.
14:42We'll just look where we are for a minute.
14:44Because we're going to be like in Sydney and this is...
14:46Oh, yeah, nah.
14:47They're just like...
14:48I don't envy you guys because we're in God's country here, man.
14:53So kai is food.
14:54Yeah.
14:55Kai mahi, kai mahi, kai mahi.
14:57It's like if you're a chef or if you go and gather food.
14:59Mahi is work.
15:00Oh.
15:01Kai is food.
15:02So you're the worker around the food.
15:03So there's another word for kai mahi.
15:05And kapa...
15:06Kai...
15:07Kai is good food.
15:08Good food.
15:09Yeah.
15:10Or reka kai.
15:11Reka is like excellent.
15:12Excellent.
15:13We do too.
15:14We do too.
15:15All right, we'll see you for dinner tonight.
15:17Absolutely, bro.
15:18Awesome.
15:19We're going to have a wash.
15:20Yeah, yeah, yeah.
15:21Smelling a little bit different.
15:22Yeah, yeah.
15:23It will fix...
15:24Nah, leave it there.
15:25It looks like a wall wound, bro.
15:26It looks like you have it.
15:27Hey, it is a wall wound.
15:28Ha, ha, ha.
15:29Ha, ha, ha.
15:38Inouye, tatou.
15:39So what I've said there is to the children of Rangi and Papa,
16:06the god of the forest and the birds, the god of the water, the air, the fire,
16:10the natural occurring foods and the cultivated foods, we acknowledge them.
16:15They help the team here at Poranui to host to manaaki.
16:19We know what good food does, we know what good service does and it's just so important
16:23and that's a big part of what happens in this big whare.
16:26And then the other thing too is for Adrian and Ben and the crew here in the kitchen in the kauta,
16:31the cooking house, we need to acknowledge that and ensure that our food has a spiritual blessing.
16:37Tēnā koutou, tēnā koutou, tēnā tātā katoa.
16:41Kia ora.
16:41Kia ora.
16:44Wow.
16:45Oh, wow, wow, wow.
16:47I wanted to do tonight's menu and we're really proud of the produce we have here on property.
16:52So tonight I have gone with pheasant for the entree and it's two styles of pheasant.
16:55So it's sous vide, pheasant breast and the pheasant leg is confit.
16:59Thank you, Seth.
17:00So Manu, in your travels, do you have places that you would go back to at the drop of a hat?
17:05Well, I've got a dream, I don't know if it's ever going to happen, but I took my wife and we ended up spending a bit of time on Waiheke Island.
17:14Yeah, yeah.
17:15We've got the dream of semi-retiring and having a bed and breakfast on Waiheke Island.
17:21Yeah.
17:21Keep connected to the land, but keep connected to the food without working too hard.
17:26Yeah, yeah.
17:26We're still working a little bit and that's my wife and I's dream, so.
17:29Yeah, yeah.
17:30Yeah.
17:30So he's going to open the bed and breakfast, but in the morning he's quite grumpy.
17:35So there'll be no breakfast, it's a bed.
17:37Just a bed.
17:39You definitely don't want to wake him up.
17:41Now, Tom, is there a way of saying bon appétit in...
17:44Kia ora.
17:45Kia ora, that's it?
17:45Kia ora is actually be well, thank you.
17:49Kia ora, everyone.
17:50Kia ora.
17:51Kia ora.
17:51It's been so long since I've eaten this.
18:03Wow.
18:04I love this.
18:05Yeah.
18:06This is bliss.
18:06Oh, wow.
18:17Oh.
18:19We are showcasing some of the best of horanui and sika in the main dish today.
18:23So we have a sika backstrap.
18:26Please enjoy.
18:26Bon appétit.
18:28Look at that.
18:31Obviously, my friend, this is not my dear, but my one will be on the menu in a few weeks.
18:40Look at this one.
18:42They work perfectly cool.
18:51How good is that?
18:52You know when you eat something and you make a noise, but you don't really mean to make a noise?
19:04And you're like, that's food to me.
19:07It comes from the soul.
19:15Chef, tell us about dessert.
19:17At dinner at Parana, we always like to end with a beautiful Dickerton dessert.
19:21We've got a nice chocolate dome.
19:23The top layer is a 72% cocoa, and inside I've got a beautiful 55% cocoa chocolate mousse.
19:29Beautiful, guys.
19:39What a great night.
19:40What a great day.
19:41It's good.
19:42If I may.
19:44If I may.
19:44Everywhere we go, we're being welcomed, and today's no different, and I would like to thank everyone that's here tonight.
19:53We just do a job that we love, and we don't argue at all.
19:58No.
19:59Anyway.
20:00Thanks, my friend.
20:01Kira, Kira, Kira.
20:03Thank you very much, you guys.
20:05Oh, and thanks for getting me to shoot at the end of the day.
20:12Thanks, my friend.
20:13And thanks for the tattoo.
20:16We both have a tattoo.
20:18Mine means it's in my head when it's on, and you're like...
20:21We both have a tattoo.
20:24What a great experience
20:51I think the next thing to do for us is to keep driving down south of the North
21:16Islands was Wellington the capital of New Zealand
21:24good five-hour drive yeah what's the weather in Wellington be cold no uh windy
21:31you hear windy it's the windiest city in the world
21:35it's not Chicago it's a fun fact oh fun fact I tried Siri that up now
21:41Siri which is the windiest city in the world
21:46Wellington is the world's windiest city with an average wind speed of 27
21:51yes thank you very much this is the first time she's actually been right
22:05those mountains are absolutely stunning
22:13so much snow on the top eh like the alps
22:19Rua Pehu fastage fun fact that's an active volcano
22:25I thought that New Zealand was a small country but as we're driving through I
22:42feel like it's actually a narrow and very long country which makes it big but
22:47there's only five million people living here
22:49there's still so much empty lands isn't it expensive
22:53surely it reminds you of Ireland Ireland's actually a lot smaller than
22:57New Zealand's with a bigger amount of people living there
23:00well if you look out the window now this is what Ireland looks like
23:04the singularity between the two countries is in Ireland you've got potatoes
23:09and in New Zealand you've got sweet potatoes
23:12they got cows we got cows they got sheep we got sheep they got me now New Zealand's got me oh no
23:25where are we Foxton I don't believe it what look what's
23:30you're famous bro I'm everywhere brother you've got a chain yeah of one
23:48Wellington is just a few kilometers away so after all these hours of driving a fast
23:54niche fun fact is needed just to cheer us up of course so Wellington
23:58please named after the Duke of Wellington the famous Duke of Wellington was actually from Dublin
24:05what and then he caused a little bit of havoc in England which the Irish usually do
24:10another fun fact the Duke of Wellington invented the Wellington boot
24:16they didn't invent Wellington boots why a Duke would invent boots for war
24:21so you don't get a gout on your feet don't roll I see you are full of fun facts aren't you
24:29well some people sound full of something but fun I'll take fun facts
24:39Wellington come out of nothing just green green green green green and then
24:43it's raining it's raining it's raining it's raining it's raining I think I might like Wellington
24:54what have we got to eat apparently there's a burger in Wellington there's like 300 and something
25:021000 dollars the most expensive burger in NZ my friend oh yeah we're gone looking for a nice Safetel
25:14very hilly you know yes it is actually hard day driving
25:19We're here.
25:22Are you in here?
25:24No, we can't fit in here, man.
25:26You're f***ing well on the angle now.
25:49All right, so let's go try a $400 burger.
25:58Cheers, my friends.
26:00A little Pinot Noir from the region?
26:02Yeah.
26:05You provided dinner yesterday, I'll provide it tonight.
26:08What I provided last night was the...
26:11Yeah, I'm providing that.
26:14Oh, wow. Thank you.
26:17That's our Monet Deluxe Whisky Burger,
26:19the most expensive dish on the menu right now.
26:21This is serving the best of New Zealand produce,
26:24plus the Souria caviar, because we're a French company,
26:27so we try to do everything in the French way,
26:29and 24-karat gold leaf.
26:31Thank you very much.
26:32Thank you so much.
26:33Thank you very much.
26:35I'm going to go for the caviar first, my friend.
26:36Yeah, you don't want to lose it, do you?
26:38Just a little, uh...
26:42Ooh!
26:45Cheers.
26:46You ready?
26:53Good, babe.
26:55Gold finger!
26:57I'm going to save it for my fillings.
27:00Look at that.
27:03Crytile.
27:05And some golden hollandaise.
27:08Perfectly cooked crytile.
27:10Mmm.
27:11Mmm.
27:14We usually hunt fish gather tonight.
27:19Sometimes you just go out and splurge a little bit.
27:27I don't usually eat a burger with knife and fork.
27:29No.
27:30But I think it's better that way.
27:31No way.
27:32Hands in, mate.
27:33Can you taste the kina?
27:34I just tasted the kina.
27:36You got the richness of the beef, then you get that little sea salt hit.
27:40It's not normal, is it?
27:41But it's beautiful.
27:42The thing is, there's so many different flavours in this burger.
27:45You can taste them all at the same time, but you get little pockets of taste and flavours
27:51between all the different ingredients.
27:53It's actually New...
27:54You can't speak with your mouth full.
27:57It's actually New Zealand in a bun.
28:00Yes.
28:03You're eating like you haven't eaten for days.
28:05Slow down.
28:06Enjoy the luxury of this burger, bro.
28:10I'm paying.
28:14This is miles away from Betty.
28:17This actually costs more than Betty.
28:23Random
28:29You're eating likeFber.
28:48You're eating like57.
28:50You're making me shaming like this.
28:51The North Island was epic and beautiful and gorgeous and done so much, but we're now
29:07entering the South Island of New Zealand.
29:10The South Island, well, there's a fun fact that Maui, when he was fishing, he used a
29:20jawbone of his mother, launched it into the water, thought he was pulling up a fish, but
29:27he pulled up the North Island.
29:29So the South Island is the canoe, the waka, and the North Island is the fish.
29:35If you have a look at this, many millions of years ago, these were submerged valleys under
29:41the ocean, and that's where the legends come from, and they're raised up.
29:44Where did you pack all of those fun facts in your head?
29:47I actually, I think I just reset when I banged my head, and I have this fact just entering
29:51now.
29:52Wow.
29:53I cannot wait for the next one.
29:55The Marlborough sounds.
29:56It's absolutely amazing.
29:58We've been to Marlborough a few times.
30:00Yes, we have.
30:01The old Marlborough Food and Wine Festival.
30:02It was the wine and food festival.
30:04The wine and food, because they drink more, they eat less.
30:06Yeah, well, let's not talk about that.
30:08That didn't end well.
30:09While we're here, we're going to go to Nelson.
30:12I've got a surprise for you.
30:13You ain't seen nothing like this.
30:15Get ready.
30:16I'm scared.
30:17Because last time you gave me a surprise, it was Betty.
30:21And look at her now.
30:22Well, think of Betty on steroids.
30:25We made it to the South Island, and now we're going straight to Nelson.
30:54The adventure is just beginning.
30:56And you know what?
30:57Doing it all with one of my best friends.
31:00Yeah.
31:01Hopefully we'll see best mate at the end of this trip.
31:12Last time we made today something beginning we see.
31:17There's a cop behind us.
31:18Cop, cop, cop, cop.
31:19Oh, he's right on us.
31:20What's the speed limit?
31:21I hit him.
31:23I hope Betty's brake lights are working.
31:24He's still there.
31:25He's following us.
31:26I'm throwing down.
31:27Just take it easy.
31:28Take it easy.
31:29I reckon you get around the corner and you just floor it.
31:32No?
31:33We're not from here, mate.
31:34We need to follow the rules.
31:35If there's a shop, you pull in.
31:37Just go in there.
31:38That's it.
31:39We're in there clear.
31:40Is he driving by?
31:41Oh.
31:42Oh.
31:43You've just pulled outside a police station.
31:44There's people letting over here.
31:45There's people letting over here.
31:46There's people letting over here.
31:47There's people letting over here.
32:12Here we are.
32:13Nelson.
32:14Beautiful little coastal town.
32:15So we're heading over there.
32:16It's sort of a bay and the town is built up around it.
32:31The tide is out.
32:32Maybe we should go for peepees.
32:34Do you think they've got peepees in?
32:36I think they have toilets for that.
32:39Peepees.
32:40You know the clamps.
32:41Oh, peepees.
32:42That's what I said.
32:43You said peepees.
32:44One is warm and yellow and one is a clamp.
32:46Have you got any fun fight for me, Mr. Fass?
32:49So, Nelson is a bang spot in the middle of New Zealand.
32:53And apparently the sunniest city in New Zealand.
32:57So we've left the windiest in the North Island to the sunniest in the South Island.
33:02Here we go.
33:04Oh, here we go.
33:05This is the city centre.
33:07It's a beautiful Nelson.
33:08I've been there a long time ago.
33:10It's coming back to me now.
33:11Have you had big parties here?
33:13I've had a party in most towns.
33:15I like to get to know the locals and then leave very quickly.
33:21So now it's time for that surprise I promised you.
33:24Wow.
33:25Woohoo!
33:26Oh my God.
33:27Wow.
33:28Wicked.
33:29Oh my God.
33:30Oh my God.
33:31How good is that?
33:32That is...
33:33The Marlboro sounds.
33:34This is off the grid on steroids.
33:35Wow, that's incredible.
33:36The Marlboro sounds.
33:37This is off the grid on steroids.
33:39Wow, that's incredible.
33:41What the plan is for the luxury of our chopper.
33:42So we're going to fly down to the coast.
33:43There's a pristine beach we can land on.
33:44Yep.
33:45We're going to light some fire, cook some fish, eat and enjoy.
33:46We're going to have a picnic, Kiwi style.
33:47To have a picnic, Kiwi style.
34:02Wow.
34:04Wow.
34:06Awesome.
34:11We're going to have a picnic, Kiwi-style.
34:16Derville Island up there, straight off the nose of the aircraft,
34:19crammed after Dumont Derville, one of the original explorers to this region,
34:22along with Abel Tasman back in the mid-1700s.
34:28So Derville Island's the northernmost island in the Marlborough Sounds.
34:32Although the water's stunning, isn't it?
34:34Incredible, yeah.
34:35Just felt it.
34:36Here's French Pass, guys. Really well known for its kingfish fishery.
34:43The fun fact today is the first recorded European navigation of the pass
34:49occurred in 1827 with the admiral Jules Dumont Derville, who was French.
34:55That's why it's called French Pass.
34:56There you go.
34:57Fun fact, when they landed, they went to an Irish bow.
35:02That's right.
35:02That's right.
35:05Western side Derville Island at the northern end of the Marlborough Sounds.
35:10We're quite fortunate in this region to have three national parks and two conservation areas
35:14all on our doorstep.
35:16Fantastic access to fishing, hunting, walking, tramping, biking, everything to do with the outdoors,
35:23you name it.
35:24It is once in a lifetime. Stunning.
35:26Because it's like a bike in time, Jurassic.
35:29Rightio, guys, we're going to be doing quite an abrupt break to the right.
35:37Woo!
35:39Wow.
35:44This is Black Reef Bay, just down off our corner now, guys.
35:57Welcome to Black Reef Bay.
36:01We're here on Derville Island, another hard daddy of his body.
36:28You see a little chopper there behind.
36:31That was our little taxi to this island.
36:33Got one more thing to do, cook for each other on this beautiful beach.
36:38What about a blue cod with a salt crust?
36:42So I think if we get some seaweed, bit of moisture.
36:44Yeah, at the bottom.
36:45Yeah, so that'll steam it and salt it.
36:47Yeah.
36:48I think there's some wet seaweed by the water already.
36:51Oh, you're clever.
36:52Yeah, thanks, man.
36:53It's a wet seaweed in the water.
36:55It's like Wilson!
36:57Ooh!
37:21Is that wet wet?
37:21No, there's no wet.
37:23It's not, we can't, because the tray's not deep enough, bro.
37:26Well, go get some wet.
37:27OK, I'll get some wet, then.
37:35Obviously, my French friend can get it wetter than me,
37:38so he's going to do it his way.
37:42Surprised he didn't fly the chomper in.
37:45I can hear it now.
37:46The calmness is about to be broken.
37:48You ready?
37:49Listen.
37:51Give me a look.
37:54It's pretty similar.
37:55OK, mate.
37:56I just told you it was no seaweed.
37:58There was.
37:59That's what I got from the water.
38:02It's less dry.
38:07So it's got a bed, four fillets there.
38:10Asparagus will sort of form a little barrier to the salt.
38:13Yes, chef.
38:14And then on top of that, to give a beautiful flavor
38:18and also a little bit of a couverture time.
38:22So I'll make a salt crust.
38:23And our salt's going to add our egg whites.
38:25Should put some.
38:26Oh, yeah, a bit of rosemary.
38:28So what you do is combine the salt and the egg white
38:31into a slurry.
38:33All right.
38:34Basically, this egg white and the salt is going to combine
38:37together and make some crust out of it, yeah?
38:40You get a crusty lid.
38:41You make an oven within a barbecue.
38:44And it's always going to steam inside there.
38:47All right, so that goes on.
38:49I would say, what, 20 minutes?
38:51Oh, probably more than that.
38:52I said 40.
38:53All right.
38:54Yeah, double that.
38:55Get the lid on.
38:56And then in the meantime, I'm going to prep the sauce.
38:59I think we're going to do a classic Bére Blanc, chef.
39:02Oh, oui.
39:02We're on the French island, Monsieur de Ville.
39:06De Ville.
39:06So let's make the French sauce, let's say.
39:10So talk me through the Bére Blanc.
39:12Well, chop shallots as fun as I can.
39:16Do you have much vinegar?
39:20Just one third of vinegar.
39:22White wine, preferably.
39:25Pinot Gris, my friend.
39:26Try this one.
39:30Mm, that'll go well.
39:32That'll go very well.
39:33So when the fish is cooked, we're going to put this on.
39:35And I want that to reduce until the liquid is nearly all gone.
39:39And then monte with butter.
39:41And voila.
39:43Flowing in by a chopper.
39:44In and on a beach, cooking fish over fire.
39:47I would say this is on every chef's bucket list
39:49to do something like this.
39:50Would you say New Zealand's given us everything
39:52we've asked for so far, and more?
39:54And more.
39:55And more.
39:55And more.
39:56All right.
39:58Should we go for a walk?
40:00Like lovers?
40:00Down the beach.
40:02Do you like pina coladas?
40:05Walks on the beach.
40:14Is that seals over there?
40:15Where?
40:16In a wave.
40:17Oh.
40:18Look, look, look, look, look.
40:19Nice one, brother.
40:20Is this ready?
40:21Woo!
40:22We need to use this for the sauce now.
40:34It's ready.
40:44We need to use this for the sauce now.
40:54I'm just wondering if I want to put that straw on the coal.
40:58You've got to be a bit more passionate than usual.
41:00It's nature.
41:02You've got fire from the piece of wood, that's what it is.
41:05You can't regulate the knobs or anything, you know what I mean?
41:08I'm very patient.
41:10This is sort of a you conversation.
41:13I was talking to myself.
41:15Yeah.
41:16Look at that, it's simmering.
41:18So this little reduction is not far.
41:25Is that a bird?
41:26I think it's like a cricket.
41:28The waves crashing, the crickets singing.
41:32It's a good beat.
41:42All right.
41:43Would you pass me the cream, please, sir?
41:45Oui.
41:46Just to stabilise it.
41:47All right.
41:48The butter?
41:49Oh, shit, it's hot.
41:51We might need to get our cholesterol checked after this one.
41:57French don't get cholesterol, my friend.
42:00One more blast of this.
42:06Do you want to put some lemon zest in there, chef?
42:12And some juice.
42:13Just a little squeeze, please.
42:15Not much.
42:16Thank you, chef.
42:20Thank you, chef.
42:21That's it.
42:22Thank you, chef.
42:26Goodbye.
42:37All right.
42:38Let's do it.
42:39Oh, look at that.
42:42Cracky.
42:43Puff.
42:44Look at that, mate.
42:46Perfectly steamed.
42:53Look at that.
42:54Oh.
42:55It's firm, isn't it?
43:01Oh.
43:03What is it?
43:04Beautiful and fresh.
43:05All right.
43:06You ready?
43:07Go.
43:08Huh?
43:09We're a blanket.
43:13Oh.
43:15I'm gonna...
43:17Always have to finish something.
43:19Where's the sauce?
43:20With a bit of sauce.
43:22One for you.
43:24One for me.
43:26Look at the ocean.
43:28Enjoy the view.
43:29And bon appetit, my friend.
43:30Good sauce, my friend.
43:34Mm-hmm.
43:37Yum.
43:42Look at that.
43:46No, I thought it was gonna be too salty, but it's not that bad actually.
43:48No, it's all right.
43:50Because you don't season it before.
43:53And the acidity of the sauce.
43:54Mm.
43:55Good sauce.
43:56Look at that.
43:58I'll tell you what, if we were stuck on this island,
44:01we could actually survive by fishing and eating.
44:04Hunting.
44:05Hunting.
44:06You know the only problem would be?
44:07What?
44:08Toast two.
44:10Yeah.
44:20Not bad.
44:26Now it's down to the west coast, my friends.
44:28We're going into the kegs.
44:33Would just like to present this piece upon them.
44:35This would be cherished by us.
44:37So how did you get into this?
44:39I was on jail, bro.
44:40Nah.
44:43It's time for you to cook that beautiful liver that we got from the venison.
44:48Now we're cooking.
44:50You know what I call this?
44:51Of the grain, my friend.
44:52Of the grain, my friend.
44:53Of the grain.
44:54Of the grain, my friend.