Gordon Ramsay: Uncharted (2019–…): Season 1, Episode 2 - New Zealand's Rugged South - full transcript
Gordon travels to the South Island of NZ and Stewart Island to learn about Maori cuisine. He works with up and coming chef Monique Fiso to share secrets about traditional cooking methods and unusual ingredients.
Jeremy: Coming up the creek.
Gordon: Right.
Jeremy: And they will travel
up that waterfall here, and
they'll travel in thousands.
Gordon: Up the waterfall?
Jeremy: Up the waterfall.
Gordon: They have teeth?
Jeremy: They have teeth.
Gordon: Do they bite?
Jeremy: They bite!
Just here, just here. (bleep)!
Don't let them get away.
Both hands. Yes, boy!
Get him! (bleep).
Gordon: I'm in new zealand
on a mission to unlock
One of the world's best kept
food secrets, maori cuisine.
I feel like I'm at the end
of the earth, because the
next stop is antarctica.
What I know about the food of
this isolated country could be
written on a grain of rice.
So, I'm starting on the remote
and wild stewart island, known
by the maori as rakiura.
I'm here to meet monique fiso.
Now she's a super talented
up and coming kiwi chef,
And she's really blazing
a trail, putting maori
cuisine firmly on the map.
She's somewhere down there
in the middle of nowhere.
Gordon: Monique! Finally!
Monique: Gordon!
Gordon: Good to see you!
Monique: How are you?
Gordon: Good to see you, love.
Are you good?
Monique: I'm great.
Gordon: What an amazing place!
Monique: Welcome
to new zealand.
Gordon: Monique fiso is one
of new zealand's top chefs,
Trained in michelin
starred restaurants
But passionate about
her maori heritage.
She's on a one-woman
mission to blend the
food of her ancestors
With the world of fine dining.
Now, I've never ever ventured
into that maori cuisine.
So what do I
need to understand?
Monique: There's
four main ecosystems.
There's the oceans
and the river, that's
tangaroa, god of the sea;
And then there's the
mountains and the forest,
Papa-tu-a-nuku,
earth mother.
Gordon: Papa what?
Monique: Papa-tu-a-nuku.
Gordon: Okay. Papatuawaku.
Monique: Papa-tu-a-nuku.
Gordon: Papa-tu-a-nuku.
Monique: That's the one.
It's a complex cuisine.
There's a lot of
customs involved.
It's not just about,
you know, growing food
and just making it.
There's a lot of like
different traditions that are
interwoven in all of the food.
Gordon: The maori first
arrived in new zealand on
pioneering voyages from
Polynesia in the 13th century.
Although they brought
some crops with them,
Much of their diet relied
on hunting and gathering
from the forest and ocean,
A tradition which maori
chefs like monique are
Keeping alive through
their cooking.
Now, foraging, is it
big on the menu here?
Monique: It is big
on the menu here.
A lot of the time, it's the
only way to get your hands on
these ingredients.
Gordon: Wow!
Monique: And, as you can see,
I've got two machetes, one of
which is for you.
Gordon: That's my machete?
Monique: That's your machete.
Gordon: What?
Monique: Ask all the
chefs at my restaurant.
We all own a machete each.
Gordon: I know, but you
don't walk home at night
with this thing, do you?
Monique: No, we
tuck in our backpacks.
Gordon: You tuck it
in your backpack?
These machetes are lethal!
Monique is a woman
I'm definitely not
going to argue with,
Especially when she's on
the hunt for wild food.
So this is not like walking
down a supermarket aisle.
Monique: No, this is all the
hard work we do to get the
food we need to eat.
Gordon: They're everywhere.
Monique, really?
Monique: Yeah.
Keep going, chef!
Gordon: Seriously? (bleep).
But these vines are
more than just a jungle gym.
At their tip is a
secret maori delicacy.
Monique: So these are
the young shoots that
come off the vines,
They're super tender.
Gordon: Wow!
You can eat that?
Monique: You can eat that.
They're hard to find.
It's like a bush asparagus.
Give it a try!
They're really good.
Gordon: They are good.
They are like asparagus.
Monique: Mm.
Gordon: So soft and delicate.
Monique: Yeah.
Gordon: Delicious!
All I can see in this
tangled forest are potential
personal injury claims.
Monique: Oh,
here's a good one!
Gordon: But for machete
monique, it's like an
all you can eat buffet.
What's that?
Monique: Horopito.
Gordon: Horopito.
Monique: Yes, it's a
native bush pepper tree.
Gordon: Wow!
Monique: It's super
spicy, super peppery.
Have a munch on that.
Gordon: Wow!
Monique: Boy, that's
one's spicy! Woo!
Gordon: That is spicy.
That's incredible, from that.
Monique: Mm.
Gordon: Quite
numb now, my tongue.
Monique: Yeah.
Gordon: From hot...
Monique: And it's going to
stay that way for a while!
Gordon: Is it?
There's now a full-scale
forest fire in my mouth,
but monique's not done yet.
It's amazing. From the beach,
it doesn't look that steep.
She's got another
surprise for me, high up
in the forest canopy.
That is deep in
there, monique!
Monique: I know!
It's a good workout.
Gordon: Isn't it?
Monique: Next challenge.
This is a fuchsia tree,
and the best thing
about this tree...
Gordon: Go on.
Monique: ...The berries.
And they're
usually way up high.
So the best ones are
bright purple and
they're super sweet.
Gordon: Yeah?
Monique: But they're just a
bit of a pain to get, so...
Gordon: So we just shake the
tree and they'll drop down?
Monique: No, you're
going to have to go up.
Gordon: Seriously?
Monique: Yeah.
Gordon: Are you sure they'll
take my weight, the branches?
Monique: We'll soon find out.
I'll wait here.
Gordon: That's
very kind of you.
Honestly, you said,
"come foraging," right?
Monique: Yeah.
I didn't say it would
all be on the ground.
Just a little bit further now.
Gordon: Oh, (bleep)!
Did you hear that?
Monique: I heard that!
Go! Ke tarzan up there.
Gordon: Can you see them?
Monique: I can see them
right in front of you.
Gordon: Right.
Bloody hell, it's windy!
So, the bright
purple ones, right?
Monique: Bright purple, those
are the ones we're after.
If you toss them down.
Gordon: They look
like tiny dates.
Wow!
Monique: How good are those?
Gordon: It's almost
like a treetop dessert.
Monique: I just think they're
one of the best ingredients
that we have in this country.
Gordon: They're bloody tasty.
Fuchsia berries!
Monique: Fuchsia berries.
Gordon: Pretty hairy,
scaling that tree,
especially the wind.
But another hidden gem, and
what a delicious little berry.
There's no seeds inside, so
that's the nice thing, so it's
just bursting with flavor.
The pain in the arse was,
They're at the top of the
tree, not the bottom.
That was amazing in there.
Fascinating
flavors, contrasts.
No-one's cultivating
it and growing it in
kilos, it's found wild.
That's the beginning
of the journey for me.
Monique: Maoris have lived
this way for centuries,
Just living off the
ocean and the land.
Gordon: Yeah.
Monique: And I'm
preparing a huge feast
at the end of this week,
For the local tribe.
Gordon: Really? Right.
Monique: There's going
to be a lot of elders.
They are basically the
keepers of the land.
Gordon: Wow!
Monique: They understand this
land better than any of us.
Why don't you come along?
Gordon: So, cook at
the end of the week
together for the tribe?
Monique: Yes.
Gordon: Yeah, I'd love to.
Monique: This is an
enormous challenge for gordon.
A lot of these ingredients,
he's never tasted before.
So, it's a totally
different ball game.
Gordon: A little bit nervous,
because I've never come across
those berries and ferns and
Leaves, but I'm not too
sure what to do with them yet.
So that's the
difficult part up here.
With the feast just five
days away, I need a crash
course in maori cuisine.
So, monique's sending me
on a mission to discover
new zealand's finest foods
From the land and ocean, which
is where I'm exploring today.
Zane, good morning!
With 13th generation
fisherman, zane.
Who, like many stewart
islanders, is of mixed descent,
From both maori and
european settlers.
What a gorgeous spot!
Zane: Yes, nice spot, eh?
Gordon: It is beautiful.
Now, monique suggested
I get to meet you but,
more importantly,
She said you're going
fishing this morning, so I'd
love to be part of that.
Zane: Yeah, absolutely,
you're most welcome.
Gordon: Yeah?
Zane: Yeah. Let's go!
Gordon: Waiting aboard
is zane's first mate.
Morning, sir!
A salty old
seadog known as fluff.
So what's your real name?
Fluff: Gordon.
Gordon: No, stop it!
Gordon's a
(bleep) name, right?
Fluff: That's right, yeah.
Gordon: Yeah?
Fluff, you ready?
Fluff: Yeah.
Gordon: Let's go, boys.
Zane: We're (inaudible)
bay, good morning.
Woman (over radio):
(inaudible) good morning.
Gordon: With over 200 years of
fishing history in his blood,
Zane knows these waters
better than most of
the fish around here.
This morning, he's going to
fully immerse me in the life
of a stewart island fisherman.
Zane: You need this, and
these are your footwear.
Gordon: Holy mackerel.
They're huge fins.
So, free diving?
Zane: Yeah, free diving.
We're going to catch paua,
which are a native new zealand
abalone, highly prized.
Gordon: Paua are a unique
species of abalone, only found
here in new zealand.
Monique tells me they're
one of the ocean's
greatest delicacies,
Regarded by the maori
as a gift from the gods.
Zane: Here's the tool for
chipping the paua off the rocks.
Gordon: It's like
a flat iron, huh?
Fluff, can you free dive?
Fluff: No, mate.
Gordon: Not with that beard!
Fluff: No!
Gordon: Huh? Jeez! Man!
Fluff: The mask always leaks.
Gordon: The mask
always leaks, yeah.
Okay. Let's go!
Seriously?
Fluff, can you just tie a
knot in that for me, please?
(inaudible) man!
Zane: So, are you all set?
Gordon: Yep, ready to go!
Zane: Cool. One last thing.
Gordon: I'm off the coast of
new zealand's stewart island,
Diving for paua, a much
sought-after shellfish.
With no sharks in
sight, my guide, zane,
shows me how it's done.
Looks easy enough.
Now it's my turn.
Here we go!
Paua cling to the
rocks on the sea bed.
But there's so much kelp down
here, I can't find them and,
after just a few seconds,
I'm gasping for air.
That's a lot harder than
it looks, controlling
the breathing.
Oh man!
Gordon: There's a little surge
there as well, so you get
pushed around a lot as well.
Gordon: Exactly.
Paua are a protected
species and can only be
harvested by free divers.
Amateurs like me have
a daily limit of ten.
That's hard. Bah!
Zane: If it was easy,
everybody would be doing it.
Gordon: But at this rate
I'll be lucky to get one.
Gordon: Really?
Zane: Yeah.
Gordon: To the right?
Gordon: Okay. Nice one.
At last I can see my bounty,
but prizing them off the
rocks is a lot tougher
Than zane made it look.
Zane: No?
Gordon: You can't
touch them first.
Gordon: In maori legend,
paua were compared to
mighty warriors,
Able to overcome
their opponents with
stubborn strength.
But surely I'm not going
to be out-muscled by a
six-inch shellfish.
Bloody hell!
Zane: Yeah.
Gordon: I'm holding
it in my hands while
I try to pull it off.
Gordon: Damn!
Monique sent me here to
gather a key ingredient
for our final feast.
Somehow, I think
failure isn't an option.
Yeah! Woo!
Oh, that's a beauty!
Well, that's two runts.
Gordon: Woo! Wow!
They're so beautiful.
Woo!
Just a few more and I'll
have enough for our feast.
The question is, are
they as tasty as monique
and zane say they are?
We're having a fish fry on
the beach, and that means
I get to use the f word.
Fluff!
Fluff: Hey!
Gordon: When did you
catch those buggers?
Gordon: Serious?
Fluff: Yeah.
Gordon: Blue cod. Amazing!
So, how are you going
to cook these things?
Gordon: In kelp?
Gordon: Yeah.
Is this the same kelp
that we were diving in?
Fluff: Diving
amongst it, yeah.
Gordon: Wow!
Gordon: And so you
literally make this
little pocket, right?
Gordon: What a great idea. So
that'll burn, that will steam.
Zane: Yeah.
Fluff: Yeah.
Gordon: Amazing!
That'll go all the way now.
I've heard of boil in a
bag, but boil in a kelp
is a new one on me.
How cool is that?
No seasoning, because
honestly the kelp will give
it the saltiness, right?
Fluff: Yeah.
Gordon: Look at that! It's
like a little satchel. Huh?
It's like a little bum bag.
Who needs an oven when
you've got this out here.
I can't wait to taste that.
Fluff: It won't
take very long at all.
Gordon: There's just enough
time to prepare the paua.
Gordon: So, how do
you get these out?
Zane: You put your
thumb in, try and get
hard against the shell.
Gordon: Right.
Zane: And when you feel that
hard muscle in front of you,
Just keep pushing and try
and get underneath it.
It'll pop.
Gordon: Man, that's
how you get them out?
Zane: Yeah.
See, it pops.
Gordon: Wow! It's incredible
how firm they are.
Some chefs would gently
tenderize this delicacy,
But that's not how
they do it here.
Zane: So we wrap them
up in a cloth and give
them a smack with a rock.
Gordon: Really?
Zane: Yeah.
Gordon: And this is
how we tenderize them?
Zane: Yeah.
Gordon: So we're literally
just going to fry these now.
What would you normally do?
Zane: I like them for
breakfast fried whole.
Gordon: Fried...
Zane: With a couple of eggs
and a bit of steak sauce.
Gordon: Seriously?
What a delicacy!
Just throw it in?
Zane: Yeah, I reckon.
Gordon: And that
is incredible.
It's like stunning
rib-eyes from the sea, huh?
Zane: Yeah.
Gordon: Wow, beautiful!
Traditionally, paua
were served to high
ranking maori guests.
I'm pretty sure none of them
were called fluff, but there's
a first time for everything.
Fluff, now you're
getting the little one.
Zane: Oh yeah!
Gordon: Because
you didn't dive.
Zane: Oh yeah!
Gordon: I'm dying
to taste these, huh?
Cheers, guys!
My god! They are delicious.
It's amazing how
tender they are now.
Gordon: Huh?
Gordon: Now for fluff's
kelp-cooked blue cod.
Wow!
Fluff!
Fluff: Hey!
Gordon: I love you.
That is steamed to perfection.
Was that a fluke, or
are you the real deal?
Fluff: I'm the real deal.
Gordon: You're the real deal?
Fluff: Yeah!
Gordon: What an
extraordinary day.
I've understood how
precious the water is,
What they get from the
sea and how they live.
Now I've got to put all
this together and somehow
cook a meal of a lifetime,
Because there's no excuse,
because so far the ingredients
have been second to none.
Gathering those paua by hand
has given me a fascinating
insight into how little
Ocean foraging has changed since
the days of zane's ancestors,
And I'm hoping I'm
now one step closer to
Earning a place at monique's
side for our final feast.
Gents, what a treat.
Thank you.
I promise next time I'll
stay down there longer, yeah?
Zane: Don't give
up your day job!
Gordon: I'd be skint, right?
Zane: You'd be
very, very poor.
Gordon: Day three
in new zealand, and
it's blowing a gale.
I'm about to fly
to the mountains...
But my pilot looks more
like he's just out of
diapers than flight school.
Good morning!
Joel: How you going?
Joel, nice to meet you.
Gordon: Is dad here?
Joel: Dad? No.
Gordon: You're the captain.
Joel: I'm the captain, mate.
Gordon: Seriously?
Joel: Jump on in!
Gordon: Where's the co-pilot?
Joel: You're the co-pilot.
Gordon: Oh jeez, really?
Are you kidding me?
Baby-faced joel is flying me
north to the south island,
Where I'll continue my
quest for ingredients
for the final feast.
Now, this is where I want
to really learn about the
food of new zealand,
Mountains and rivers, and
my first destination is
somewhere right down there.
Alongside that, flying
with a pilot that's
barely 12 years old.
Date of birth is what?
Gordon: Born in '96?
I'd opened my 14th
restaurant by then.
The wind's throwing this
plane around like a rag doll.
Gordon: Something young
joel probably still keeps
next to his pillow.
Not bad at all.
Thank god he didn't
(bleep) that one up!
Sorry, is that on the airwave?
Joel: Uh, I don't care. (bleep).
Gordon: This is the
spectacular matukituki river.
Fed by towering glaciers,
it's the perfect place to
find my next maori delicacy.
Now, monique's arranged
for me to meet this
incredible eel fisherman.
She said you'll recognize
him when you spot him.
Jeremy! How are you, sir?
Jeremy: Good to
see you, brother!
Gordon: Good to see you!
Jeremy: Good to
see you, brother.
I'm going to give you a
traditional maori greeting.
This is called the hongi.
Gordon: Horny?
Jeremy: Hongi.
Gordon: Hongi.
Excuse me.
Jeremy: Nothing
horny about me, son!
The touching of the
noses allows us to
share our sacred breath.
Gordon: Amazing.
Jeremy: Come on the boat,
mate, we're going for a ride.
Gordon: Thank you, man.
Invented by a
thrill-seeking kiwi...
The speed is insane.
...Jet boats can hit 50 miles
an hour and are purpose built
For new zealand's
fast-flowing shallow rivers.
Jeremy: It's the only way to
travel when you're doing a
traditional maori (inaudible).
Gordon: My god!
They can also do this.
(bleep)!
25 miles upriver, we've
reached jeremy's secret
eel fishing location.
Jeremy: And this is
where we get off.
Gordon: We're
getting off here?
Jeremy: Yeah.
Gordon: Eels are one of
the most highly valued
foods in maori cuisine.
Jeremy: Are you
ready, brother?
Gordon: Let's go, captain.
And, having spent a lifetime
studying maori culture...
That is beautiful.
What a waterfall.
...Today, jeremy's going
to teach me a traditional
method of catching them.
Would you find
the eels in here?
Jeremy: They can
be everywhere.
They're coming up the creek...
Gordon: Right.
Jeremy: And they will travel
up that waterfall there.
Gordon: Really?
Jeremy: They've got a mouth
that they can suction onto it,
And they'll travel in thousands.
Gordon: Up the waterfall?
Jeremy: Up the waterfall.
Gordon: So, this is
your favorite pool.
Jeremy: This is the pool.
Gordon: Yeah.
Jeremy: Once you start chasing
them, they're going to want to
come and try their best to
Look like a log or just get
well away from you by tucking
in under the bank here,
So you're going to
fish around for it.
Gordon: So there's no
line, there's no rod,
there's no bait.
So the idea is what?
Jeremy: You're going
to use your hands.
They're slippery suckers.
Gordon: Stop it!
Do they have teeth?
Do they bite?
Jeremy: They have teeth.
They bite.
Big fellow like you,
you'll be alright though.
Gordon: (bleep) that's cold.
Jeremy: Was that
something there?
Gordon: No.
Jeremy: No, I just saw a bit
of murky water, suggests that
something made that above us.
Just here. Just here.
Gordon: Stop it.
Jeremy: Can you see this?
Quietly, quietly, quietly.
Gordon: Oh, (bleep)!
That's a tree.
Jeremy: No! That's an eel.
Don't let him get away.
Both hands under his
belly and you're going
to flick him up to me.
You can do it, both
hands, both hands at once.
Gordon: (bleep) he's
gone back under now.
Where's he gone?
Gordon: Can you see it?
Jeremy: He's under
the bank somewhere.
Yes, I can see him.
Gordon: Here. Gotcha!
I'm knee deep in the remote
backwaters of new zealand's
matukituki valley...
Ah! Damn! He's gone
back under now.
...Attempting to
catch freshwater eels.
Jeremy: Gordon, we've got
another one just beside you.
He's a little bit bigger
than the one we've just seen.
Gordon: That's not an
eel, that's a tree trunk.
Jeremy: No, this is an
eel beside the tree trunk!
Gordon: Damn.
Now I can see him.
Jeremy: What if I use
that stick, so that I
don't get bitten,
And you catch him
with your bare hands.
Alright.
No mucking around
on this one, gordon.
You're going to
lift it and throw it.
Gordon: Right. (bleep).
Jeremy: You have to
keep going, keep going!
Just bring him out.
Bring him out!
Yes, boy!
(bleep) get him!
Gordon: Oh damn!
They're so slippery.
Right, where has he gone now?
Jeremy: Don't move.
I can see a spine in there.
You've got to make sure that
you can get him in such a way
That you're supporting
his weight.
Gordon: Yes.
Jeremy: Because
he's a big boy.
Get your hands under
there, sort of tickle
him, have him relax.
You've got him now, right.
You're totally
committed to this.
I was born ready.
Gordon: Let's go! Third time
lucky, come on! You ready?
Jeremy: Yeah, I'm ready.
Yes! Good boy! Got it!
Gordon: Well,
that is not small.
Jeremy: Go on,
you've done bloody well!
Gordon: Look at the
size of that thing.
My god!
He's beautiful.
Jeremy: I reckon
he's a good 6 kg.
Gordon: That's insane.
Jeremy: You know,
he can survive out
of water for days...
Gordon: Serious?
Jeremy: ...If he had to.
They make great pets.
Yeah, I know. You can
feed them and they're.
No!
Gordon: I'm just amazed.
I'm amazed at
the size of them.
Jeremy: I'm
amazed you kissed it.
Gordon: The maori have
been catching eels for
hundreds of years.
Shall I put it back?
Jeremy: Yeah, put him back.
Gordon: But, according
to tradition, you only
take what you need,
And since jeremy has
already an eel to eat,
We're letting this beauty go.
Gordon: You didn't tell me the
size of a fricking anaconda.
Jeremy: It was
awesome, hey, bro?
Gordon: It turns out he's
not just an expert fisherman,
He's also pretty handy
with a homemade smoker.
That looks beautiful.
It's lightly smoked, right?
Jeremy: It's lightly smoked.
Gordon: Look how moist it is.
Wow! That's delicious.
It's so sweet.
Jeremy: Thank you, brother.
Gordon: There's something
so important from a
chef's point of view
To get that close
with the source.
How important is the food with
a maori connect for you now?
Jeremy: It's all
about the puku, we say.
Gordon: The puku.
Jeremy: The puku,
the stomach, eh?
Gordon: Uh-huh.
Jeremy: That's the source
of emotions and feelings
comes from the guts.
Gordon: Yeah.
Jeremy: And families used to
fight to protect the eels.
Gordon: Really?
Jeremy: It was that important
that we preserved not only the
food but the environment.
Because with this eel comes
the environment as well, and
we're really proud of that.
Gordon: Those delicacies
that I've discovered from
foraging the forest,
To diving and now with that
eel on top of that, it's
almost like it's one of the
Best kept secrets in the
culinary world: Maori cuisine.
They have so much real
close-knit connect
with ingredients.
It's spiritual.
And now I've got a
pedigree of maori insights,
And I'm desperate
now to have a go.
Thank you. Kia ora.
Jeremy: Kia ora. Kia ora!
Gordon: Kia ora.
Jeremy: Kia ora.
Gordon: There's just one
more ingredient I need
for the final feast.
Monique has instructed me
to head for the hills in
search of a mountain goat
And, of course, she expects
me to hunt it myself,
Under the watchful eye
of guide, dan russell.
Introduced to new zealand in
the 18th century, goats are an
invasive species and,
With no natural predators,
they've caused untold damage
to native vegetation.
How desolated had the land
become because of the goats?
Are they destroying that much?
Dan: They're a real pest.
15 years ago they were
right out of control,
And we need to control
them because new zealand
Wasn't built to have
all these animals here.
Gordon: Yeah.
The maori have always
sought to live in harmony
with their environment.
Hunting invasive
species may be one way
for modern-day kiwis
To help redress the balance.
Dan: And the best side of it,
you get to take food home that
you've sourced yourself.
Gordon: Sure.
Dan: Cook it up
and be proud of it.
Gordon: Yeah.
That's the important part.
Dan: Beautiful big
free-range goat.
Gordon: Yeah.
The size of him.
Dan: He knows we're here.
So, I want to get so there's
a bit of a middle mound.
We can go through the brush,
There's going to be
nowhere for you to lay
down and get a shot.
Gordon: No.
Dan: We'll sneak up and
just put eyes on him.
Gordon: Sure.
Dan: I hoping that, when
we get round this ridge
Another 200 yards we'll
be in shootable range.
Gordon: Sure enough,
just beyond the ridge...
Dan: I see it just here.
Gordon: ...We
spot two more goats.
Dan: I'll try and get closer.
Gordon: He's looking over.
Dan: Don't let it see you.
Gordon: I need to act fast,
but we're on uneven ground,
Making my shot
extremely difficult.
Dan: Dig that knee in, dig
your elbow into that leg.
They're onto us.
So close the bolt.
Gordon: (inaudible) closed.
Dan: Safety's off.
Gordon: Thank you.
Dan: Just take your time.
How steady can you hold it?
Gordon: Yeah.
Yeah, I'm on him now.
Dan: And you reckon you
can shoot it like that?
Gordon: Yeah, I'm on him now.
Dan: The green light
to shoot if we can.
Dan: Just take your time, and
you want to hit right on the
edge of the shoulder.
Gordon: I'm hunting wild
mountain goats, high up in
new zealand's southern alps.
Dan: There you go,
there's your shot, there.
Pull it tight
into your shoulder.
Are we good to
shoot like that?
Gordon: Yeah, I'm on him now.
Dan: Alright, take your time.
We're not panicking.
Gordon: (bleep)
dan: Good work.
(bleep) good shooting!
Gordon: Yeah, it's a
lot harder when you're
balancing in the air
As opposed to laying right down.
Dan: And I don't normally like
doing that shot, but we had no
other option here,
And they're onto us.
Gordon: No. And there's no
flat ground here, is there?
Dan: I had confidence
you were going to hit him.
Gordon: The heart's
beating like big ben.
I mean your
adrenalin is pumping.
It's windy, we're on the edge
of the cliff and the hard
thing was taking the shot on
Your knee as opposed to
lying flat and being,
you know, 100% accurate.
But you had that split second
and you're down that barrel
and it's in your sight,
You've got to take the shot.
This is not wrapped up in
clingfilm and stacked on the
shelf in a supermarket,
This is proper
outdoor wild hunting.
Monique stipulated, you know,
get into the mountains,
understand what we live off,
And I'm happy that goat is big
enough now for both of us to
share and it's definitely
Going to be the
centerpiece for our cook.
It's my final day in
new zealand, and I'm
back on stewart island.
Big day today.
It's time to put everything
I've learnt into practice, so
a little bit nervous because
I'm coming out of
my comfort zone.
Tonight, I'll serve a
maori inspired feast
to a group of elders
With my kick-ass mentor.
Monique!
Monique: Gordon!
Gordon: I survived.
Monique: Oh, you survived?
Gordon: Oh my lord! You good?
Monique: Oh, I'm excellent.
Gordon: Let's just hope
this cook goes to plan.
If not, monique's going to
have my balls in a vice.
Monique: What have you got?
Gordon: So, I've got my
herbs, I've got the goat,
I've got the paua.
Shall I light the fire?
Monique: Not yet.
Gordon: Go on.
Monique: First, we
need to dig the pit.
Gordon: The pit?
Monique: The pit.
Then we've got to light the
fire, heat these rocks until
they're glowing red.
Then we're going to put
our food in the ground,
And then we're going
to wait a few hours.
Then we're going to dig it
back out as if it wasn't
painful enough to dig the
Hole in the first place, and
then we'll serve the food.
Gordon: Why a pit?
Monique: Because
this is how we do it.
We're doing a hangi.
Gordon: How far down?
Monique: 2 feet.
Gordon: Stop it!
Monique: I'm not kidding.
Gordon: Dating back to their
ancestors in polynesia,
1,000 years ago...
This is crazy!
...The hangi is a
traditional maori method of
cooking food in the ground.
Monique: So,
you've gone eeling.
Gordon: Yeah.
Monique: You've
gone goat hunting.
Gordon: Yeah.
Monique: You've gone diving.
Gordon: Yeah.
Monique: You've
gone into the forest.
You've discovered all
these amazing things
about new zealand.
Are you ready for tonight?
Gordon: To be honest, yeah,
I'm a little bit nervous
Now that I'm digging a
pit to cook my goat in.
You didn't tell me at the
beginning of the week that
we would be digging a hole
And cooking in a pit.
Monique: I always like
to leave a few surprises.
Confident?
Gordon: Yes!
Monique: Oh, that was.
Gordon: One hour of
hard labor later, we're
ready for stage two.
We are flaming, girl!
Monique: This is going
to burn for two hours
so, in the meantime,
We'll get all our stuff
ready to put in the pit.
Gordon: Time to get cooking.
Starting with my mountain goat
and those fiery leaves we
foraged from the forest.
Right!
Monique, what are you
rubbing your goat with?
The horopito?
Monique: Using
horopito on yours?
Gordon: Yes.
Monique: Me too.
Nice and spicy.
Gordon: Nice and spicy.
That's going to be
the pepper flavor in
there as well, right?
Monique: Yeah, that's ght.
Gordon: In my kitchens, I use
foil to wrap meat, but that's
not the maori way.
Monique: Alright, no
tin foil, no worries.
Gordon: We're
using puka leaves...
Do we wrap veins
inside or outside?
Monique: Inside.
Gordon: To stop the meat
drying out during cooking.
And harakeke flax to
tie them together.
That's one done.
I mean it's a little bit
prehistoric, but it's done.
Right, next one.
Monique: I'm just going
to check this real quick.
Oh, oh! I think it's
coming undone, chef!
Gordon: Not tight enough.
Monique: I think you
might want to start again.
Gordon: Bloody hell's bells.
It looks easy tying
these things but it's
not, you know that?
Monique: Just like
your shoelace, gordon.
Gordon: Right.
Monique: I'm sure
your kids could do it.
Gordon: Holy mackerel!
Fragrant and highly strung,
and that's just me,
Our goat goes into baskets
lined with aromatic herbs.
The sweet potatoes in as well?
Monique: Sweet potatoes
in, and we just put
them in the gaps.
Gordon: Oh man!
Monique: Heavy, huh?
Gordon: Yeah. So too are
the now red-hot rocks.
(bleep) how hot is that?
Monique: Must be 1000 degrees.
Gordon: (bleep).
Monique: Alright, almost there.
Now let's get the
food on. Like that.
Gordon: Next, the pit is
covered with soaking sacks
To create a primitive
pressure cooker.
Monique: Then.
Oh, did you hear that?
Gordon: Yeah.
Monique: That's
the steam starting.
If you (inaudible) your shovel.
Gordon: Finally, because I
haven't been punished enough
already, more shoveling.
Monique: Faster, chef!
Gordon: I've met some hard
workers in my time, but
monique is on another level.
If there's ever a cook that
complains about the stove,
I'm sending them to you.
(bleep) (bleep)!
What an amazing technique.
An underground oven.
There's no cavity wall
insulation, there's no digital
clock to set the time.
There's no convection.
You got a (bleep) hole, baby!
So there's no fricking
way I can have a sneak
peek at my goat?
Monique: No.
Gordon: You've buried it.
Ashes to ashes, dust to dust.
Monique: Your food is in
the hands of the gods.
Gordon: May it
rise deliciously.
I've never felt more
like a fish out of
water than I have today,
Because I can't
touch anything.
I can't double check for
that level of perfection,
because that's it,
It's in there now, and
roll on three and a half
hours, because if that,
If that's not
cooked, I'm done.
Can I go and lie down, please?
Monique: We've got
some sides to do.
Gordon: Oh my lord.
Monique: Chef!
Gordon: You are relentless.
Monique: Chef, come on!
Gordon: And, surprise,
surprise, monique's
side dishes are hidden
In an unusual place.
Where are we going?
Monique: We're just going for
a little walk in the forest.
Gordon: Something tells
me she isn't making
coleslaw and fries.
Monique: We need
to find some huhus.
Gordon: Some what?
Monique: Some huhu grubs.
Gordon: Some huhu grubs?
Monique: Yes.
They live in fallen
wood, rotten wood.
Gordon: Right.
Monique: Here we go!
Gordon: And
they'll be in here?
Monique: They'll be
right in the middle.
There's a big market
for it in this country.
Gordon: Seriously?
Monique: It's almost
as expensive as caviar.
Gordon: Is it considered
as that much of a delicacy?
Monique: It's that
much of a delicacy.
Gordon: Girl, you've lost it.
I'm telling you.
Monique: Too much
time in the bush!
Gordon: Yes. Yes.
Monique: Just keep
cracking some of these open.
Oh, there we go!
There we go!
Gordon: Native to new zealand,
huhu grubs are the larvae of
the longhorn beetle.
Monique: Oh yeah!
That's a grade a, I reckon.
Gordon: You grade your grubs?
Monique: We grade the grubs.
Gordon: Stop it!
Monique: Yeah, and
I'll happily pay 180 to
190 for one of these.
Gordon: Really?
Monique: Yeah.
Ooh, that's a
nice fat guy, too.
Gordon: (bleep)!
Monique, monique!
Monique: Don't they
look delicious, gordon?
Gordon: They do
not look delicious.
Monique: Oh yes.
Gordon: So they taste of?
Monique: They taste of peanut.
I know that does not look
like a jar of peanut butter.
Gordon: You don't
eat it raw like that?
Monique: Yeah.
That's its face, so it's
a little, little spikes.
So those might bite
you on the way down.
So you don't want
to start there.
You want to pinch its
face and eat its tail.
Gordon: So pinch this
end and bite there?
Monique: Yeah.
Monique: I'll tell you what.
I'll go first.
Gordon: Please.
Monique: Okay.
Gordon: It's final feast day
in new zealand, and the menu
has taken an unexpected turn.
Monique: Great! Mm!
Gordon: (bleep).
This is really
good, really creamy.
(spits).
Gordon: (bleep).
They're (bleep) disgusting!
Monique: They're so good!
Gordon: Peanut butter?
Monique: Yeah.
Gordon: Your peanut
butter must be different
to my peanut butter
I grew up with. No,
that is not for me, no.
Monique: I'll show you.
I'll show you how
they can be used.
Gordon: Yeah, the only
thing that's nutty will
be the person eating them.
We'll soon find out.
While monique pounds those
gross grubs into a pulp to
make a creamy sauce,
I crack on with my
next dish, with another
ingredient from my travels.
One of the dishes I am super
excited about is the eel,
Because getting those
things was incredible.
So I'm just going to grill
this with a little ginger
teriyaki glaze.
Manuka honey.
How exciting is that?
Next, I'm going back to the
fuchsia, to make a chutney
to accompany the goat
With those beautiful
berries I picked from
the top of the tree.
So, caramelize the garlic,
shallots and ginger with a
little bit of raw cane sugar,
With some butter.
I'm gonna use the peppery
horopito leaves and then I'll
drop the berries in.
Monique: Are you
going to try the huhus?
Gordon: May I?
Monique: Go for it!
Gordon: See now,
it tastes of peanut.
Monique: Exactly.
Gordon: See.
How could it be so
delicious coming from that
disgusting rubbery bug?
At the risk of sounding
like an animal undertaker.
Is that going to be ready?
Monique: Looks ready to me.
Gordon: It's now been three
agonizing hours since we've
buried our goat.
That smell is incredible.
It's almost like we've
opened the oven door.
Okay, on three.
And again.
Monique: Three.
Gord: Heat
coming out of there!
Right.
Monique: There we go!
Gordon: The question
is, is the goat cooked?
Oh my god!
Look at that!
Seriously. Argh!
Bam!
It's almost time to
serve our maori feast.
Our honored
guests are arriving.
They may have mixed ancestry
but, make no mistake,
They take their maori
heritage very seriously,
Especially when
it comes to food.
Monique: What, are
you still cooking?
Gordon: Yeah, sorry.
I'm going to be
super quick, okay?
Literally 30 seconds, please.
With kings of the ocean,
zane and fluff at the table,
I'd be thrown to the
sharks if I didn't cook
them some pan fried paua.
Monique: (bleep) oh god!
(inaudible) if we
don't hurry up.
Gordon: That was
just tenderizing the
paua, by the way.
Monique: Come on,
come on, hustle!
Gordon: I'll be 30
seconds, I promise.
Literally 30 seconds.
Monique: Guests
are staring at us.
Gordon: Are they?
Monique: Need to
move, need to move.
Gordon: I know,
I know, I know. Right.
Coming out of the
pan in five seconds.
Monique: Five, four.
Gordon: Hold on, my lemon.
Monique: Three, two, one.
(makes timer noise).
Gordon: I am ready.
Alongside my pan fried
paua, my goat with
fuchsia berry chutney,
And with my teriyaki glazed
eel, I'm serving a raw salad
of wild foraged herbs.
To accompany her goat,
monique's made her signature
huhu grub sauce,
Maori potato flatbreads and
hangi steamed pudding.
Gordon: What a day!
And when you experience cooking
like that for the first time
It becomes even more special,
Because it's special
ingredients for special people
with a special young chef.
And then the uniqueness of
it, because you start with
those raw ingredients
That are hand-sourced, and then
you stick them in the ground
And all of a sudden this
whole thing comes to life
And you start taking in this
culture that has been a
tradition for centuries.
The question is,
have I done it justice?
I've never been so nervous
putting something into a hole
And waiting three and a
half hours for it to cook.
Because I'm a control freak.
So did I pass the test?
Guests: Yeah. Yes.
Man: It's very nice.
Elder: Everything's superb.
The goat with this sauce on
it, that's incredible, that.
And the paua was to die for.
Monique: Gordon
did an awesome job.
He's picked up a lot in a
really short time about
Maori ingredients and
maori cooking techniques.
I didn't think a brit
would pick up our way
of doing things so fast,
But he's impressed me a lot.
Gordon: Spending this week
with monique has been amazing,
Because in many ways she
reminds me of myself at 31.
The difference between her
and I is that I was trained
in a modern european style,
And she's trained
in a maori style,
And this connect together
has been a wonderful lesson.
Fluff, apart from half
the food in your beard.
Are you saving that for later?
What was your favorite part.
Gordon: If you're ever in
london, you're more than
welcome to come and join me
At my restaurant for dinner.
Fluff: I definitely will.
Gordon: Here in new zealand,
I've discovered unique
ingredients.
Wow! That's delicious.
And learned
ingenious cooking methods.
So that'll burn,
that will steam.
Zane: Yeah.
Gordon: Which deserve to
rival some of the finest
food on the planet.
It's almost like a sacred
cuisine, and they have every
reason to be over-confident.
But no, they take the opposite
route because, I think,
Deep down inside
the maoris don't want
this secret out there.
But they've inspired me,
and I'll carry this inspiration
with me wherever I go.
Captioned by cotter
captioning services.
Gordon: Right.
Jeremy: And they will travel
up that waterfall here, and
they'll travel in thousands.
Gordon: Up the waterfall?
Jeremy: Up the waterfall.
Gordon: They have teeth?
Jeremy: They have teeth.
Gordon: Do they bite?
Jeremy: They bite!
Just here, just here. (bleep)!
Don't let them get away.
Both hands. Yes, boy!
Get him! (bleep).
Gordon: I'm in new zealand
on a mission to unlock
One of the world's best kept
food secrets, maori cuisine.
I feel like I'm at the end
of the earth, because the
next stop is antarctica.
What I know about the food of
this isolated country could be
written on a grain of rice.
So, I'm starting on the remote
and wild stewart island, known
by the maori as rakiura.
I'm here to meet monique fiso.
Now she's a super talented
up and coming kiwi chef,
And she's really blazing
a trail, putting maori
cuisine firmly on the map.
She's somewhere down there
in the middle of nowhere.
Gordon: Monique! Finally!
Monique: Gordon!
Gordon: Good to see you!
Monique: How are you?
Gordon: Good to see you, love.
Are you good?
Monique: I'm great.
Gordon: What an amazing place!
Monique: Welcome
to new zealand.
Gordon: Monique fiso is one
of new zealand's top chefs,
Trained in michelin
starred restaurants
But passionate about
her maori heritage.
She's on a one-woman
mission to blend the
food of her ancestors
With the world of fine dining.
Now, I've never ever ventured
into that maori cuisine.
So what do I
need to understand?
Monique: There's
four main ecosystems.
There's the oceans
and the river, that's
tangaroa, god of the sea;
And then there's the
mountains and the forest,
Papa-tu-a-nuku,
earth mother.
Gordon: Papa what?
Monique: Papa-tu-a-nuku.
Gordon: Okay. Papatuawaku.
Monique: Papa-tu-a-nuku.
Gordon: Papa-tu-a-nuku.
Monique: That's the one.
It's a complex cuisine.
There's a lot of
customs involved.
It's not just about,
you know, growing food
and just making it.
There's a lot of like
different traditions that are
interwoven in all of the food.
Gordon: The maori first
arrived in new zealand on
pioneering voyages from
Polynesia in the 13th century.
Although they brought
some crops with them,
Much of their diet relied
on hunting and gathering
from the forest and ocean,
A tradition which maori
chefs like monique are
Keeping alive through
their cooking.
Now, foraging, is it
big on the menu here?
Monique: It is big
on the menu here.
A lot of the time, it's the
only way to get your hands on
these ingredients.
Gordon: Wow!
Monique: And, as you can see,
I've got two machetes, one of
which is for you.
Gordon: That's my machete?
Monique: That's your machete.
Gordon: What?
Monique: Ask all the
chefs at my restaurant.
We all own a machete each.
Gordon: I know, but you
don't walk home at night
with this thing, do you?
Monique: No, we
tuck in our backpacks.
Gordon: You tuck it
in your backpack?
These machetes are lethal!
Monique is a woman
I'm definitely not
going to argue with,
Especially when she's on
the hunt for wild food.
So this is not like walking
down a supermarket aisle.
Monique: No, this is all the
hard work we do to get the
food we need to eat.
Gordon: They're everywhere.
Monique, really?
Monique: Yeah.
Keep going, chef!
Gordon: Seriously? (bleep).
But these vines are
more than just a jungle gym.
At their tip is a
secret maori delicacy.
Monique: So these are
the young shoots that
come off the vines,
They're super tender.
Gordon: Wow!
You can eat that?
Monique: You can eat that.
They're hard to find.
It's like a bush asparagus.
Give it a try!
They're really good.
Gordon: They are good.
They are like asparagus.
Monique: Mm.
Gordon: So soft and delicate.
Monique: Yeah.
Gordon: Delicious!
All I can see in this
tangled forest are potential
personal injury claims.
Monique: Oh,
here's a good one!
Gordon: But for machete
monique, it's like an
all you can eat buffet.
What's that?
Monique: Horopito.
Gordon: Horopito.
Monique: Yes, it's a
native bush pepper tree.
Gordon: Wow!
Monique: It's super
spicy, super peppery.
Have a munch on that.
Gordon: Wow!
Monique: Boy, that's
one's spicy! Woo!
Gordon: That is spicy.
That's incredible, from that.
Monique: Mm.
Gordon: Quite
numb now, my tongue.
Monique: Yeah.
Gordon: From hot...
Monique: And it's going to
stay that way for a while!
Gordon: Is it?
There's now a full-scale
forest fire in my mouth,
but monique's not done yet.
It's amazing. From the beach,
it doesn't look that steep.
She's got another
surprise for me, high up
in the forest canopy.
That is deep in
there, monique!
Monique: I know!
It's a good workout.
Gordon: Isn't it?
Monique: Next challenge.
This is a fuchsia tree,
and the best thing
about this tree...
Gordon: Go on.
Monique: ...The berries.
And they're
usually way up high.
So the best ones are
bright purple and
they're super sweet.
Gordon: Yeah?
Monique: But they're just a
bit of a pain to get, so...
Gordon: So we just shake the
tree and they'll drop down?
Monique: No, you're
going to have to go up.
Gordon: Seriously?
Monique: Yeah.
Gordon: Are you sure they'll
take my weight, the branches?
Monique: We'll soon find out.
I'll wait here.
Gordon: That's
very kind of you.
Honestly, you said,
"come foraging," right?
Monique: Yeah.
I didn't say it would
all be on the ground.
Just a little bit further now.
Gordon: Oh, (bleep)!
Did you hear that?
Monique: I heard that!
Go! Ke tarzan up there.
Gordon: Can you see them?
Monique: I can see them
right in front of you.
Gordon: Right.
Bloody hell, it's windy!
So, the bright
purple ones, right?
Monique: Bright purple, those
are the ones we're after.
If you toss them down.
Gordon: They look
like tiny dates.
Wow!
Monique: How good are those?
Gordon: It's almost
like a treetop dessert.
Monique: I just think they're
one of the best ingredients
that we have in this country.
Gordon: They're bloody tasty.
Fuchsia berries!
Monique: Fuchsia berries.
Gordon: Pretty hairy,
scaling that tree,
especially the wind.
But another hidden gem, and
what a delicious little berry.
There's no seeds inside, so
that's the nice thing, so it's
just bursting with flavor.
The pain in the arse was,
They're at the top of the
tree, not the bottom.
That was amazing in there.
Fascinating
flavors, contrasts.
No-one's cultivating
it and growing it in
kilos, it's found wild.
That's the beginning
of the journey for me.
Monique: Maoris have lived
this way for centuries,
Just living off the
ocean and the land.
Gordon: Yeah.
Monique: And I'm
preparing a huge feast
at the end of this week,
For the local tribe.
Gordon: Really? Right.
Monique: There's going
to be a lot of elders.
They are basically the
keepers of the land.
Gordon: Wow!
Monique: They understand this
land better than any of us.
Why don't you come along?
Gordon: So, cook at
the end of the week
together for the tribe?
Monique: Yes.
Gordon: Yeah, I'd love to.
Monique: This is an
enormous challenge for gordon.
A lot of these ingredients,
he's never tasted before.
So, it's a totally
different ball game.
Gordon: A little bit nervous,
because I've never come across
those berries and ferns and
Leaves, but I'm not too
sure what to do with them yet.
So that's the
difficult part up here.
With the feast just five
days away, I need a crash
course in maori cuisine.
So, monique's sending me
on a mission to discover
new zealand's finest foods
From the land and ocean, which
is where I'm exploring today.
Zane, good morning!
With 13th generation
fisherman, zane.
Who, like many stewart
islanders, is of mixed descent,
From both maori and
european settlers.
What a gorgeous spot!
Zane: Yes, nice spot, eh?
Gordon: It is beautiful.
Now, monique suggested
I get to meet you but,
more importantly,
She said you're going
fishing this morning, so I'd
love to be part of that.
Zane: Yeah, absolutely,
you're most welcome.
Gordon: Yeah?
Zane: Yeah. Let's go!
Gordon: Waiting aboard
is zane's first mate.
Morning, sir!
A salty old
seadog known as fluff.
So what's your real name?
Fluff: Gordon.
Gordon: No, stop it!
Gordon's a
(bleep) name, right?
Fluff: That's right, yeah.
Gordon: Yeah?
Fluff, you ready?
Fluff: Yeah.
Gordon: Let's go, boys.
Zane: We're (inaudible)
bay, good morning.
Woman (over radio):
(inaudible) good morning.
Gordon: With over 200 years of
fishing history in his blood,
Zane knows these waters
better than most of
the fish around here.
This morning, he's going to
fully immerse me in the life
of a stewart island fisherman.
Zane: You need this, and
these are your footwear.
Gordon: Holy mackerel.
They're huge fins.
So, free diving?
Zane: Yeah, free diving.
We're going to catch paua,
which are a native new zealand
abalone, highly prized.
Gordon: Paua are a unique
species of abalone, only found
here in new zealand.
Monique tells me they're
one of the ocean's
greatest delicacies,
Regarded by the maori
as a gift from the gods.
Zane: Here's the tool for
chipping the paua off the rocks.
Gordon: It's like
a flat iron, huh?
Fluff, can you free dive?
Fluff: No, mate.
Gordon: Not with that beard!
Fluff: No!
Gordon: Huh? Jeez! Man!
Fluff: The mask always leaks.
Gordon: The mask
always leaks, yeah.
Okay. Let's go!
Seriously?
Fluff, can you just tie a
knot in that for me, please?
(inaudible) man!
Zane: So, are you all set?
Gordon: Yep, ready to go!
Zane: Cool. One last thing.
Gordon: I'm off the coast of
new zealand's stewart island,
Diving for paua, a much
sought-after shellfish.
With no sharks in
sight, my guide, zane,
shows me how it's done.
Looks easy enough.
Now it's my turn.
Here we go!
Paua cling to the
rocks on the sea bed.
But there's so much kelp down
here, I can't find them and,
after just a few seconds,
I'm gasping for air.
That's a lot harder than
it looks, controlling
the breathing.
Oh man!
Gordon: There's a little surge
there as well, so you get
pushed around a lot as well.
Gordon: Exactly.
Paua are a protected
species and can only be
harvested by free divers.
Amateurs like me have
a daily limit of ten.
That's hard. Bah!
Zane: If it was easy,
everybody would be doing it.
Gordon: But at this rate
I'll be lucky to get one.
Gordon: Really?
Zane: Yeah.
Gordon: To the right?
Gordon: Okay. Nice one.
At last I can see my bounty,
but prizing them off the
rocks is a lot tougher
Than zane made it look.
Zane: No?
Gordon: You can't
touch them first.
Gordon: In maori legend,
paua were compared to
mighty warriors,
Able to overcome
their opponents with
stubborn strength.
But surely I'm not going
to be out-muscled by a
six-inch shellfish.
Bloody hell!
Zane: Yeah.
Gordon: I'm holding
it in my hands while
I try to pull it off.
Gordon: Damn!
Monique sent me here to
gather a key ingredient
for our final feast.
Somehow, I think
failure isn't an option.
Yeah! Woo!
Oh, that's a beauty!
Well, that's two runts.
Gordon: Woo! Wow!
They're so beautiful.
Woo!
Just a few more and I'll
have enough for our feast.
The question is, are
they as tasty as monique
and zane say they are?
We're having a fish fry on
the beach, and that means
I get to use the f word.
Fluff!
Fluff: Hey!
Gordon: When did you
catch those buggers?
Gordon: Serious?
Fluff: Yeah.
Gordon: Blue cod. Amazing!
So, how are you going
to cook these things?
Gordon: In kelp?
Gordon: Yeah.
Is this the same kelp
that we were diving in?
Fluff: Diving
amongst it, yeah.
Gordon: Wow!
Gordon: And so you
literally make this
little pocket, right?
Gordon: What a great idea. So
that'll burn, that will steam.
Zane: Yeah.
Fluff: Yeah.
Gordon: Amazing!
That'll go all the way now.
I've heard of boil in a
bag, but boil in a kelp
is a new one on me.
How cool is that?
No seasoning, because
honestly the kelp will give
it the saltiness, right?
Fluff: Yeah.
Gordon: Look at that! It's
like a little satchel. Huh?
It's like a little bum bag.
Who needs an oven when
you've got this out here.
I can't wait to taste that.
Fluff: It won't
take very long at all.
Gordon: There's just enough
time to prepare the paua.
Gordon: So, how do
you get these out?
Zane: You put your
thumb in, try and get
hard against the shell.
Gordon: Right.
Zane: And when you feel that
hard muscle in front of you,
Just keep pushing and try
and get underneath it.
It'll pop.
Gordon: Man, that's
how you get them out?
Zane: Yeah.
See, it pops.
Gordon: Wow! It's incredible
how firm they are.
Some chefs would gently
tenderize this delicacy,
But that's not how
they do it here.
Zane: So we wrap them
up in a cloth and give
them a smack with a rock.
Gordon: Really?
Zane: Yeah.
Gordon: And this is
how we tenderize them?
Zane: Yeah.
Gordon: So we're literally
just going to fry these now.
What would you normally do?
Zane: I like them for
breakfast fried whole.
Gordon: Fried...
Zane: With a couple of eggs
and a bit of steak sauce.
Gordon: Seriously?
What a delicacy!
Just throw it in?
Zane: Yeah, I reckon.
Gordon: And that
is incredible.
It's like stunning
rib-eyes from the sea, huh?
Zane: Yeah.
Gordon: Wow, beautiful!
Traditionally, paua
were served to high
ranking maori guests.
I'm pretty sure none of them
were called fluff, but there's
a first time for everything.
Fluff, now you're
getting the little one.
Zane: Oh yeah!
Gordon: Because
you didn't dive.
Zane: Oh yeah!
Gordon: I'm dying
to taste these, huh?
Cheers, guys!
My god! They are delicious.
It's amazing how
tender they are now.
Gordon: Huh?
Gordon: Now for fluff's
kelp-cooked blue cod.
Wow!
Fluff!
Fluff: Hey!
Gordon: I love you.
That is steamed to perfection.
Was that a fluke, or
are you the real deal?
Fluff: I'm the real deal.
Gordon: You're the real deal?
Fluff: Yeah!
Gordon: What an
extraordinary day.
I've understood how
precious the water is,
What they get from the
sea and how they live.
Now I've got to put all
this together and somehow
cook a meal of a lifetime,
Because there's no excuse,
because so far the ingredients
have been second to none.
Gathering those paua by hand
has given me a fascinating
insight into how little
Ocean foraging has changed since
the days of zane's ancestors,
And I'm hoping I'm
now one step closer to
Earning a place at monique's
side for our final feast.
Gents, what a treat.
Thank you.
I promise next time I'll
stay down there longer, yeah?
Zane: Don't give
up your day job!
Gordon: I'd be skint, right?
Zane: You'd be
very, very poor.
Gordon: Day three
in new zealand, and
it's blowing a gale.
I'm about to fly
to the mountains...
But my pilot looks more
like he's just out of
diapers than flight school.
Good morning!
Joel: How you going?
Joel, nice to meet you.
Gordon: Is dad here?
Joel: Dad? No.
Gordon: You're the captain.
Joel: I'm the captain, mate.
Gordon: Seriously?
Joel: Jump on in!
Gordon: Where's the co-pilot?
Joel: You're the co-pilot.
Gordon: Oh jeez, really?
Are you kidding me?
Baby-faced joel is flying me
north to the south island,
Where I'll continue my
quest for ingredients
for the final feast.
Now, this is where I want
to really learn about the
food of new zealand,
Mountains and rivers, and
my first destination is
somewhere right down there.
Alongside that, flying
with a pilot that's
barely 12 years old.
Date of birth is what?
Gordon: Born in '96?
I'd opened my 14th
restaurant by then.
The wind's throwing this
plane around like a rag doll.
Gordon: Something young
joel probably still keeps
next to his pillow.
Not bad at all.
Thank god he didn't
(bleep) that one up!
Sorry, is that on the airwave?
Joel: Uh, I don't care. (bleep).
Gordon: This is the
spectacular matukituki river.
Fed by towering glaciers,
it's the perfect place to
find my next maori delicacy.
Now, monique's arranged
for me to meet this
incredible eel fisherman.
She said you'll recognize
him when you spot him.
Jeremy! How are you, sir?
Jeremy: Good to
see you, brother!
Gordon: Good to see you!
Jeremy: Good to
see you, brother.
I'm going to give you a
traditional maori greeting.
This is called the hongi.
Gordon: Horny?
Jeremy: Hongi.
Gordon: Hongi.
Excuse me.
Jeremy: Nothing
horny about me, son!
The touching of the
noses allows us to
share our sacred breath.
Gordon: Amazing.
Jeremy: Come on the boat,
mate, we're going for a ride.
Gordon: Thank you, man.
Invented by a
thrill-seeking kiwi...
The speed is insane.
...Jet boats can hit 50 miles
an hour and are purpose built
For new zealand's
fast-flowing shallow rivers.
Jeremy: It's the only way to
travel when you're doing a
traditional maori (inaudible).
Gordon: My god!
They can also do this.
(bleep)!
25 miles upriver, we've
reached jeremy's secret
eel fishing location.
Jeremy: And this is
where we get off.
Gordon: We're
getting off here?
Jeremy: Yeah.
Gordon: Eels are one of
the most highly valued
foods in maori cuisine.
Jeremy: Are you
ready, brother?
Gordon: Let's go, captain.
And, having spent a lifetime
studying maori culture...
That is beautiful.
What a waterfall.
...Today, jeremy's going
to teach me a traditional
method of catching them.
Would you find
the eels in here?
Jeremy: They can
be everywhere.
They're coming up the creek...
Gordon: Right.
Jeremy: And they will travel
up that waterfall there.
Gordon: Really?
Jeremy: They've got a mouth
that they can suction onto it,
And they'll travel in thousands.
Gordon: Up the waterfall?
Jeremy: Up the waterfall.
Gordon: So, this is
your favorite pool.
Jeremy: This is the pool.
Gordon: Yeah.
Jeremy: Once you start chasing
them, they're going to want to
come and try their best to
Look like a log or just get
well away from you by tucking
in under the bank here,
So you're going to
fish around for it.
Gordon: So there's no
line, there's no rod,
there's no bait.
So the idea is what?
Jeremy: You're going
to use your hands.
They're slippery suckers.
Gordon: Stop it!
Do they have teeth?
Do they bite?
Jeremy: They have teeth.
They bite.
Big fellow like you,
you'll be alright though.
Gordon: (bleep) that's cold.
Jeremy: Was that
something there?
Gordon: No.
Jeremy: No, I just saw a bit
of murky water, suggests that
something made that above us.
Just here. Just here.
Gordon: Stop it.
Jeremy: Can you see this?
Quietly, quietly, quietly.
Gordon: Oh, (bleep)!
That's a tree.
Jeremy: No! That's an eel.
Don't let him get away.
Both hands under his
belly and you're going
to flick him up to me.
You can do it, both
hands, both hands at once.
Gordon: (bleep) he's
gone back under now.
Where's he gone?
Gordon: Can you see it?
Jeremy: He's under
the bank somewhere.
Yes, I can see him.
Gordon: Here. Gotcha!
I'm knee deep in the remote
backwaters of new zealand's
matukituki valley...
Ah! Damn! He's gone
back under now.
...Attempting to
catch freshwater eels.
Jeremy: Gordon, we've got
another one just beside you.
He's a little bit bigger
than the one we've just seen.
Gordon: That's not an
eel, that's a tree trunk.
Jeremy: No, this is an
eel beside the tree trunk!
Gordon: Damn.
Now I can see him.
Jeremy: What if I use
that stick, so that I
don't get bitten,
And you catch him
with your bare hands.
Alright.
No mucking around
on this one, gordon.
You're going to
lift it and throw it.
Gordon: Right. (bleep).
Jeremy: You have to
keep going, keep going!
Just bring him out.
Bring him out!
Yes, boy!
(bleep) get him!
Gordon: Oh damn!
They're so slippery.
Right, where has he gone now?
Jeremy: Don't move.
I can see a spine in there.
You've got to make sure that
you can get him in such a way
That you're supporting
his weight.
Gordon: Yes.
Jeremy: Because
he's a big boy.
Get your hands under
there, sort of tickle
him, have him relax.
You've got him now, right.
You're totally
committed to this.
I was born ready.
Gordon: Let's go! Third time
lucky, come on! You ready?
Jeremy: Yeah, I'm ready.
Yes! Good boy! Got it!
Gordon: Well,
that is not small.
Jeremy: Go on,
you've done bloody well!
Gordon: Look at the
size of that thing.
My god!
He's beautiful.
Jeremy: I reckon
he's a good 6 kg.
Gordon: That's insane.
Jeremy: You know,
he can survive out
of water for days...
Gordon: Serious?
Jeremy: ...If he had to.
They make great pets.
Yeah, I know. You can
feed them and they're.
No!
Gordon: I'm just amazed.
I'm amazed at
the size of them.
Jeremy: I'm
amazed you kissed it.
Gordon: The maori have
been catching eels for
hundreds of years.
Shall I put it back?
Jeremy: Yeah, put him back.
Gordon: But, according
to tradition, you only
take what you need,
And since jeremy has
already an eel to eat,
We're letting this beauty go.
Gordon: You didn't tell me the
size of a fricking anaconda.
Jeremy: It was
awesome, hey, bro?
Gordon: It turns out he's
not just an expert fisherman,
He's also pretty handy
with a homemade smoker.
That looks beautiful.
It's lightly smoked, right?
Jeremy: It's lightly smoked.
Gordon: Look how moist it is.
Wow! That's delicious.
It's so sweet.
Jeremy: Thank you, brother.
Gordon: There's something
so important from a
chef's point of view
To get that close
with the source.
How important is the food with
a maori connect for you now?
Jeremy: It's all
about the puku, we say.
Gordon: The puku.
Jeremy: The puku,
the stomach, eh?
Gordon: Uh-huh.
Jeremy: That's the source
of emotions and feelings
comes from the guts.
Gordon: Yeah.
Jeremy: And families used to
fight to protect the eels.
Gordon: Really?
Jeremy: It was that important
that we preserved not only the
food but the environment.
Because with this eel comes
the environment as well, and
we're really proud of that.
Gordon: Those delicacies
that I've discovered from
foraging the forest,
To diving and now with that
eel on top of that, it's
almost like it's one of the
Best kept secrets in the
culinary world: Maori cuisine.
They have so much real
close-knit connect
with ingredients.
It's spiritual.
And now I've got a
pedigree of maori insights,
And I'm desperate
now to have a go.
Thank you. Kia ora.
Jeremy: Kia ora. Kia ora!
Gordon: Kia ora.
Jeremy: Kia ora.
Gordon: There's just one
more ingredient I need
for the final feast.
Monique has instructed me
to head for the hills in
search of a mountain goat
And, of course, she expects
me to hunt it myself,
Under the watchful eye
of guide, dan russell.
Introduced to new zealand in
the 18th century, goats are an
invasive species and,
With no natural predators,
they've caused untold damage
to native vegetation.
How desolated had the land
become because of the goats?
Are they destroying that much?
Dan: They're a real pest.
15 years ago they were
right out of control,
And we need to control
them because new zealand
Wasn't built to have
all these animals here.
Gordon: Yeah.
The maori have always
sought to live in harmony
with their environment.
Hunting invasive
species may be one way
for modern-day kiwis
To help redress the balance.
Dan: And the best side of it,
you get to take food home that
you've sourced yourself.
Gordon: Sure.
Dan: Cook it up
and be proud of it.
Gordon: Yeah.
That's the important part.
Dan: Beautiful big
free-range goat.
Gordon: Yeah.
The size of him.
Dan: He knows we're here.
So, I want to get so there's
a bit of a middle mound.
We can go through the brush,
There's going to be
nowhere for you to lay
down and get a shot.
Gordon: No.
Dan: We'll sneak up and
just put eyes on him.
Gordon: Sure.
Dan: I hoping that, when
we get round this ridge
Another 200 yards we'll
be in shootable range.
Gordon: Sure enough,
just beyond the ridge...
Dan: I see it just here.
Gordon: ...We
spot two more goats.
Dan: I'll try and get closer.
Gordon: He's looking over.
Dan: Don't let it see you.
Gordon: I need to act fast,
but we're on uneven ground,
Making my shot
extremely difficult.
Dan: Dig that knee in, dig
your elbow into that leg.
They're onto us.
So close the bolt.
Gordon: (inaudible) closed.
Dan: Safety's off.
Gordon: Thank you.
Dan: Just take your time.
How steady can you hold it?
Gordon: Yeah.
Yeah, I'm on him now.
Dan: And you reckon you
can shoot it like that?
Gordon: Yeah, I'm on him now.
Dan: The green light
to shoot if we can.
Dan: Just take your time, and
you want to hit right on the
edge of the shoulder.
Gordon: I'm hunting wild
mountain goats, high up in
new zealand's southern alps.
Dan: There you go,
there's your shot, there.
Pull it tight
into your shoulder.
Are we good to
shoot like that?
Gordon: Yeah, I'm on him now.
Dan: Alright, take your time.
We're not panicking.
Gordon: (bleep)
dan: Good work.
(bleep) good shooting!
Gordon: Yeah, it's a
lot harder when you're
balancing in the air
As opposed to laying right down.
Dan: And I don't normally like
doing that shot, but we had no
other option here,
And they're onto us.
Gordon: No. And there's no
flat ground here, is there?
Dan: I had confidence
you were going to hit him.
Gordon: The heart's
beating like big ben.
I mean your
adrenalin is pumping.
It's windy, we're on the edge
of the cliff and the hard
thing was taking the shot on
Your knee as opposed to
lying flat and being,
you know, 100% accurate.
But you had that split second
and you're down that barrel
and it's in your sight,
You've got to take the shot.
This is not wrapped up in
clingfilm and stacked on the
shelf in a supermarket,
This is proper
outdoor wild hunting.
Monique stipulated, you know,
get into the mountains,
understand what we live off,
And I'm happy that goat is big
enough now for both of us to
share and it's definitely
Going to be the
centerpiece for our cook.
It's my final day in
new zealand, and I'm
back on stewart island.
Big day today.
It's time to put everything
I've learnt into practice, so
a little bit nervous because
I'm coming out of
my comfort zone.
Tonight, I'll serve a
maori inspired feast
to a group of elders
With my kick-ass mentor.
Monique!
Monique: Gordon!
Gordon: I survived.
Monique: Oh, you survived?
Gordon: Oh my lord! You good?
Monique: Oh, I'm excellent.
Gordon: Let's just hope
this cook goes to plan.
If not, monique's going to
have my balls in a vice.
Monique: What have you got?
Gordon: So, I've got my
herbs, I've got the goat,
I've got the paua.
Shall I light the fire?
Monique: Not yet.
Gordon: Go on.
Monique: First, we
need to dig the pit.
Gordon: The pit?
Monique: The pit.
Then we've got to light the
fire, heat these rocks until
they're glowing red.
Then we're going to put
our food in the ground,
And then we're going
to wait a few hours.
Then we're going to dig it
back out as if it wasn't
painful enough to dig the
Hole in the first place, and
then we'll serve the food.
Gordon: Why a pit?
Monique: Because
this is how we do it.
We're doing a hangi.
Gordon: How far down?
Monique: 2 feet.
Gordon: Stop it!
Monique: I'm not kidding.
Gordon: Dating back to their
ancestors in polynesia,
1,000 years ago...
This is crazy!
...The hangi is a
traditional maori method of
cooking food in the ground.
Monique: So,
you've gone eeling.
Gordon: Yeah.
Monique: You've
gone goat hunting.
Gordon: Yeah.
Monique: You've gone diving.
Gordon: Yeah.
Monique: You've
gone into the forest.
You've discovered all
these amazing things
about new zealand.
Are you ready for tonight?
Gordon: To be honest, yeah,
I'm a little bit nervous
Now that I'm digging a
pit to cook my goat in.
You didn't tell me at the
beginning of the week that
we would be digging a hole
And cooking in a pit.
Monique: I always like
to leave a few surprises.
Confident?
Gordon: Yes!
Monique: Oh, that was.
Gordon: One hour of
hard labor later, we're
ready for stage two.
We are flaming, girl!
Monique: This is going
to burn for two hours
so, in the meantime,
We'll get all our stuff
ready to put in the pit.
Gordon: Time to get cooking.
Starting with my mountain goat
and those fiery leaves we
foraged from the forest.
Right!
Monique, what are you
rubbing your goat with?
The horopito?
Monique: Using
horopito on yours?
Gordon: Yes.
Monique: Me too.
Nice and spicy.
Gordon: Nice and spicy.
That's going to be
the pepper flavor in
there as well, right?
Monique: Yeah, that's ght.
Gordon: In my kitchens, I use
foil to wrap meat, but that's
not the maori way.
Monique: Alright, no
tin foil, no worries.
Gordon: We're
using puka leaves...
Do we wrap veins
inside or outside?
Monique: Inside.
Gordon: To stop the meat
drying out during cooking.
And harakeke flax to
tie them together.
That's one done.
I mean it's a little bit
prehistoric, but it's done.
Right, next one.
Monique: I'm just going
to check this real quick.
Oh, oh! I think it's
coming undone, chef!
Gordon: Not tight enough.
Monique: I think you
might want to start again.
Gordon: Bloody hell's bells.
It looks easy tying
these things but it's
not, you know that?
Monique: Just like
your shoelace, gordon.
Gordon: Right.
Monique: I'm sure
your kids could do it.
Gordon: Holy mackerel!
Fragrant and highly strung,
and that's just me,
Our goat goes into baskets
lined with aromatic herbs.
The sweet potatoes in as well?
Monique: Sweet potatoes
in, and we just put
them in the gaps.
Gordon: Oh man!
Monique: Heavy, huh?
Gordon: Yeah. So too are
the now red-hot rocks.
(bleep) how hot is that?
Monique: Must be 1000 degrees.
Gordon: (bleep).
Monique: Alright, almost there.
Now let's get the
food on. Like that.
Gordon: Next, the pit is
covered with soaking sacks
To create a primitive
pressure cooker.
Monique: Then.
Oh, did you hear that?
Gordon: Yeah.
Monique: That's
the steam starting.
If you (inaudible) your shovel.
Gordon: Finally, because I
haven't been punished enough
already, more shoveling.
Monique: Faster, chef!
Gordon: I've met some hard
workers in my time, but
monique is on another level.
If there's ever a cook that
complains about the stove,
I'm sending them to you.
(bleep) (bleep)!
What an amazing technique.
An underground oven.
There's no cavity wall
insulation, there's no digital
clock to set the time.
There's no convection.
You got a (bleep) hole, baby!
So there's no fricking
way I can have a sneak
peek at my goat?
Monique: No.
Gordon: You've buried it.
Ashes to ashes, dust to dust.
Monique: Your food is in
the hands of the gods.
Gordon: May it
rise deliciously.
I've never felt more
like a fish out of
water than I have today,
Because I can't
touch anything.
I can't double check for
that level of perfection,
because that's it,
It's in there now, and
roll on three and a half
hours, because if that,
If that's not
cooked, I'm done.
Can I go and lie down, please?
Monique: We've got
some sides to do.
Gordon: Oh my lord.
Monique: Chef!
Gordon: You are relentless.
Monique: Chef, come on!
Gordon: And, surprise,
surprise, monique's
side dishes are hidden
In an unusual place.
Where are we going?
Monique: We're just going for
a little walk in the forest.
Gordon: Something tells
me she isn't making
coleslaw and fries.
Monique: We need
to find some huhus.
Gordon: Some what?
Monique: Some huhu grubs.
Gordon: Some huhu grubs?
Monique: Yes.
They live in fallen
wood, rotten wood.
Gordon: Right.
Monique: Here we go!
Gordon: And
they'll be in here?
Monique: They'll be
right in the middle.
There's a big market
for it in this country.
Gordon: Seriously?
Monique: It's almost
as expensive as caviar.
Gordon: Is it considered
as that much of a delicacy?
Monique: It's that
much of a delicacy.
Gordon: Girl, you've lost it.
I'm telling you.
Monique: Too much
time in the bush!
Gordon: Yes. Yes.
Monique: Just keep
cracking some of these open.
Oh, there we go!
There we go!
Gordon: Native to new zealand,
huhu grubs are the larvae of
the longhorn beetle.
Monique: Oh yeah!
That's a grade a, I reckon.
Gordon: You grade your grubs?
Monique: We grade the grubs.
Gordon: Stop it!
Monique: Yeah, and
I'll happily pay 180 to
190 for one of these.
Gordon: Really?
Monique: Yeah.
Ooh, that's a
nice fat guy, too.
Gordon: (bleep)!
Monique, monique!
Monique: Don't they
look delicious, gordon?
Gordon: They do
not look delicious.
Monique: Oh yes.
Gordon: So they taste of?
Monique: They taste of peanut.
I know that does not look
like a jar of peanut butter.
Gordon: You don't
eat it raw like that?
Monique: Yeah.
That's its face, so it's
a little, little spikes.
So those might bite
you on the way down.
So you don't want
to start there.
You want to pinch its
face and eat its tail.
Gordon: So pinch this
end and bite there?
Monique: Yeah.
Monique: I'll tell you what.
I'll go first.
Gordon: Please.
Monique: Okay.
Gordon: It's final feast day
in new zealand, and the menu
has taken an unexpected turn.
Monique: Great! Mm!
Gordon: (bleep).
This is really
good, really creamy.
(spits).
Gordon: (bleep).
They're (bleep) disgusting!
Monique: They're so good!
Gordon: Peanut butter?
Monique: Yeah.
Gordon: Your peanut
butter must be different
to my peanut butter
I grew up with. No,
that is not for me, no.
Monique: I'll show you.
I'll show you how
they can be used.
Gordon: Yeah, the only
thing that's nutty will
be the person eating them.
We'll soon find out.
While monique pounds those
gross grubs into a pulp to
make a creamy sauce,
I crack on with my
next dish, with another
ingredient from my travels.
One of the dishes I am super
excited about is the eel,
Because getting those
things was incredible.
So I'm just going to grill
this with a little ginger
teriyaki glaze.
Manuka honey.
How exciting is that?
Next, I'm going back to the
fuchsia, to make a chutney
to accompany the goat
With those beautiful
berries I picked from
the top of the tree.
So, caramelize the garlic,
shallots and ginger with a
little bit of raw cane sugar,
With some butter.
I'm gonna use the peppery
horopito leaves and then I'll
drop the berries in.
Monique: Are you
going to try the huhus?
Gordon: May I?
Monique: Go for it!
Gordon: See now,
it tastes of peanut.
Monique: Exactly.
Gordon: See.
How could it be so
delicious coming from that
disgusting rubbery bug?
At the risk of sounding
like an animal undertaker.
Is that going to be ready?
Monique: Looks ready to me.
Gordon: It's now been three
agonizing hours since we've
buried our goat.
That smell is incredible.
It's almost like we've
opened the oven door.
Okay, on three.
And again.
Monique: Three.
Gord: Heat
coming out of there!
Right.
Monique: There we go!
Gordon: The question
is, is the goat cooked?
Oh my god!
Look at that!
Seriously. Argh!
Bam!
It's almost time to
serve our maori feast.
Our honored
guests are arriving.
They may have mixed ancestry
but, make no mistake,
They take their maori
heritage very seriously,
Especially when
it comes to food.
Monique: What, are
you still cooking?
Gordon: Yeah, sorry.
I'm going to be
super quick, okay?
Literally 30 seconds, please.
With kings of the ocean,
zane and fluff at the table,
I'd be thrown to the
sharks if I didn't cook
them some pan fried paua.
Monique: (bleep) oh god!
(inaudible) if we
don't hurry up.
Gordon: That was
just tenderizing the
paua, by the way.
Monique: Come on,
come on, hustle!
Gordon: I'll be 30
seconds, I promise.
Literally 30 seconds.
Monique: Guests
are staring at us.
Gordon: Are they?
Monique: Need to
move, need to move.
Gordon: I know,
I know, I know. Right.
Coming out of the
pan in five seconds.
Monique: Five, four.
Gordon: Hold on, my lemon.
Monique: Three, two, one.
(makes timer noise).
Gordon: I am ready.
Alongside my pan fried
paua, my goat with
fuchsia berry chutney,
And with my teriyaki glazed
eel, I'm serving a raw salad
of wild foraged herbs.
To accompany her goat,
monique's made her signature
huhu grub sauce,
Maori potato flatbreads and
hangi steamed pudding.
Gordon: What a day!
And when you experience cooking
like that for the first time
It becomes even more special,
Because it's special
ingredients for special people
with a special young chef.
And then the uniqueness of
it, because you start with
those raw ingredients
That are hand-sourced, and then
you stick them in the ground
And all of a sudden this
whole thing comes to life
And you start taking in this
culture that has been a
tradition for centuries.
The question is,
have I done it justice?
I've never been so nervous
putting something into a hole
And waiting three and a
half hours for it to cook.
Because I'm a control freak.
So did I pass the test?
Guests: Yeah. Yes.
Man: It's very nice.
Elder: Everything's superb.
The goat with this sauce on
it, that's incredible, that.
And the paua was to die for.
Monique: Gordon
did an awesome job.
He's picked up a lot in a
really short time about
Maori ingredients and
maori cooking techniques.
I didn't think a brit
would pick up our way
of doing things so fast,
But he's impressed me a lot.
Gordon: Spending this week
with monique has been amazing,
Because in many ways she
reminds me of myself at 31.
The difference between her
and I is that I was trained
in a modern european style,
And she's trained
in a maori style,
And this connect together
has been a wonderful lesson.
Fluff, apart from half
the food in your beard.
Are you saving that for later?
What was your favorite part.
Gordon: If you're ever in
london, you're more than
welcome to come and join me
At my restaurant for dinner.
Fluff: I definitely will.
Gordon: Here in new zealand,
I've discovered unique
ingredients.
Wow! That's delicious.
And learned
ingenious cooking methods.
So that'll burn,
that will steam.
Zane: Yeah.
Gordon: Which deserve to
rival some of the finest
food on the planet.
It's almost like a sacred
cuisine, and they have every
reason to be over-confident.
But no, they take the opposite
route because, I think,
Deep down inside
the maoris don't want
this secret out there.
But they've inspired me,
and I'll carry this inspiration
with me wherever I go.
Captioned by cotter
captioning services.