Gordon Ramsay: Uncharted (2019–…): Season 1, Episode 4 - Hawaii's Hana Coast - full transcript
Gordon travels around Maui's Hana coast meeting colorful locals and collecting unique ingredients for the big feast at the end of the week where he'll have to show his skill to create his own twist on Hawaiian classic cuisine.
(thunder and wind)
gordon: Bloody hell.
Look what's happening
to the road down here.
It's disintegrated,
literally into a river.
Look at that. (bleep).
The actual bridge is
filling up with water as well.
I've never seen a river
running across the bridge
and a massive river
running under the bridge.
Look at that river down there.
Holy mackerel.
Don't wanna hang around
here long, trust me.
Otherwise, I'll
be (bleep) toast.
This is the untamed corner
of hawaii, the hana coast.
I'm 2,500 miles
out in the pacific,
on the hawaiian islands,
exploring maui's
rugged hana coast.
It's home to an
incredible culinary culture.
Here, hawaiian's staggering
array of unique indigenous
ingredients rubs shoulders
with exotic foods,
brought here by immigrants
from across the world.
I've heard the results
are mind-blowing and
to find out first hand,
I'm meeting trailblazing
local chef, sheldon simeon.
So excited to be here,
look at this coastline.
Sheldon: Yeah,
this is amazing, right?
Voyagers came here,
using the wind, the stars,
the birds and they
found this magical place.
Gordon: Appropriately,
for the home of surfing,
sheldon's been making
waves with his modern spin
on classic hawaiian dishes.
His two restaurants showcase
the best of the island's
diverse multi-culture cuisine
and trust me, there's
a lot more going on here, than
chucking pineapple on a pizza.
(laughs).
Sheldon: Everyone's not
really from hawaii, everyone
had to come from somewhere,
and my grandparents came
from the philippines when
they were just teenagers.
The trade winds brings
all these different cultures
and they kind of
seamlessly melt together.
Gordon: What does this
part of the island mean
for you, food wise?
Sheldon: The families that
live here, they don't have the
convenience of going down to
the local supermarket,
so they get everything
from the ocean,
foraging from the mountains.
Everyone knows where
the refrigerators are and
they're right in the rocks.
Gordon: So, we are on
uncharted territory right now,
this is off the beaten track.
Sheldon: Yeah. Well,
we're excited to show you
and you got a lot to see
and a lot to discover,
and we're gonna
start right now, chef.
We're gonna
meet some foragers.
Gordon: Are these your boys?
Sheldon: These are my boys.
Gordon: Hi, guys.
Man: Hi.
Gordon: Ina and alan are
the kings of harvesting
hawaii's unique sea life.
They're gonna show me
where the bounty's hidden.
Man: Do you reckon
you'd jump in the water?
Gordon: Yeah,
where do we start?
Man: Let's go down here.
Gordon: Okay, I'll follow you.
Sheldon: Alright, chef, I'm
gonna leave you guys to it.
Gordon: Thank you.
To gather spiky sea urchins,
the guys carry everyone's
favorite rhyming tools,
homemade prongs and
old chef's tongues,
as well as blades to
prise shellfish from
the rocky shoreline.
A recent downpour has cut
visibility to almost nothing,
so I'm really struggling.
Lucky for me, the boys
have found a sixth
sense for seafood.
Alan finds sea urchin,
or wana, and ina bags a
delicious spiny lobster.
Gordon: Look at this.
That's incredible.
Man, that was tough.
Man: Oh, yeah.
Gordon: Great job.
A tough snorkel.
Visibility's difficult, but
what a bounty of ingredients.
Sheldon, that was
magical in there.
Sheldon: Oh, I'm just
enjoy here on the beach.
You guys got some stuff, huh?
Awesome.
Gordon: Oh, no,
it was a great job.
Sheldon: You guys got some
sea urchin, some lobster,
some wana and some opihi.
Gordon: Yeah, I'm dying
to taste those things.
And, I'm not alone,
opihi are a protected species,
that can only be harvested
above a certain size,
so I let the boys take
care of that delicate task.
Guys, thank you.
Good to see you,
great job, thank you.
Man: You guys have fun.
Gordon: Decent
sized lobsters, huh?
Sheldon: Yeah, so in hawaii,
it's all spiny lobsters,
they don't have the claws.
How about we taste
some of this opihi?
Gordon: So, how would you cook
that, would you grill them?
Sheldon: Oh, you would
grill them, but I like 'em
just actually like this.
Gordon: What, raw like this?
Sheldon: Raw, like this.
So take another one.
I actually got some
handpicked salt here.
Gordon: Wow.
Sheldon: You can
see that it's stained,
from the lava rocks.
But we'll take the smaller
one and then kind of
use that as the shucker.
Gordon: Oh, I see.
Sheldon: To get it out.
Gordon: Got ya. And then
the whole thing goes in?
Sheldon: Yeah, the
whole thing goes in there.
Gordon: That as
well, everything?
Sheldon: All of it, chef.
Gordon: Cheers, bud.
Sheldon: Cheers.
Gordon: Ah, they're delicious.
You can taste that sweet
crunchy creamy flavor.
Sheldon: Yeah.
Gordon: And all that natural
saltiness, not just the
seawater, but your salt,
just lifts that
to another level.
Mmm, that's delicious.
Sheldon: It's only a small
little part of what hawaii is.
Gordon: Right.
Sheldon: There's
a lot to discover.
The first indigenous food
were from the polynesian that
came and found the islands.
Gordon: Right.
Sheldon: And then
the next influx of people,
like my grandparents,
who came to work on the
sugar cane field and brought
all their different culture.
Gordon: So, if you
look at the base of the
dna of hawaiian food,
it's a melting pot.
Sheldon: Every time
somebody leaves their marks,
it's one layer of deliciousness
that's added to it.
Gordon: As the latest
arrival on these shores,
I'm dying to add
to the melting pot,
and sheldon tells me,
I'll get a golden opportunity.
Sheldon: I've set up this
feast that we're gonna
feed the locals here
and you're gonna
cook for them.
Gordon: Wow. So, a big
feast at the end of the
week for these families?
Sheldon: Yeah, and
bring a little bit of
your history to it.
Gordon: Sounds
fascinating, thank you.
I'm about to start
this incredible journey,
but if this is what
the beginning's like,
can you imagine what
kind of treat I'm in for,
by the time we get
to the end of the week?
If I'm gonna add a pinch
of my scottish heritage
to this hawaiian banquet,
I've got to come up
with something better than
haggis on a pineapple ring.
I've definitely
got my work cut out.
So, I'm hitting the island's
coast road for inspiration,
but I've got to be careful,
this road hits back.
Gordon: One of the
most dangerous drives
anywhere in the world.
Really tight, windy roads,
add the rain to that
and you're in hot water.
Apparently, in the sunshine,
the views are breathtaking,
but maui is one of the
rainiest places on earth,
so I think I'll be doing
more hydroplaning than
sightseeing this week.
Gordon: Flooding everywhere,
and look, bits of trees
floating down the road.
These roads are so slippery.
All this heavy rain makes
me think of two words,
british summertime.
I need a pit stop.
Now, they say that the
huli huli chicken shack is one
of the most sought-after sort
of road side dishes
to pick up on route.
So, this is it, and
I'm dying to see what
all the fuss is about.
With its sauce created by a
portuguese american local,
using his mother's recipe,
huli huli chicken is a
typically crossed cultural dish.
The main man
here is a local legend,
known as uncle russell.
They look incredible.
Now, everybody's talking
about this chicken.
What is so special about it?
Uncle russell: Well,
you know, the huli is a
hawaiian word for turn.
Watch this.
Did you see that?
Gordon: I missed it.
Uncle russell: That's a huli.
Gordon: That's a huli.
Uncle russell: When
you do it again, what
do you get? Huli huli.
Gordon: Huli huli.
Uncle russell: Yeah, huli
huli chicken is a barbecue
chicken hawaiian style.
Gordon: The color they
are already, is it brine,
did you marinate it?
Uncle russell: What we do, we
marinate it with hawaiian salt
and we let it sit
overnight and then we put
a secret sauce on there.
Gordon: May I have a smell?
Uncle russell: Yes.
Gordon: But, there's
a secret combination there,
you're not gonna share
it with me, are you?
Uncle russell:
No, of course not.
Gordon: Bloody hell.
That smells. That's intense.
This is beautiful.
Uncle russell: Nice.
Gordon: I love the way
you're caramelizing that.
Can I just say, I
mean, the power of this
grill is extraordinary.
Uncle russell: You look
like a natural here, you
sure you don't wanna stay
and help me cook the
rest of this chicken?
Gordon: I'd love to, but
I've got a long journey.
What is that, window cleaner?
(coughs).
Uncle russell: No,
we squirt our sauce in
there and we... (coughs).
Gordon: (bleep)!
Is there alcohol in there?
Uncle russell: No,
but it should be.
And then these birds
are ready to come off.
I really appreciate
the free labor.
Gordon: I don't mind
helping, but I got a
busy day ahead of me.
(laughs).
Gordon: What's the secret
behind this chicken?
Uncle russell: The
secret is to go slow.
Gordon: Go slow.
Uncle russell: Just
take your time.
I know you're in a rush,
gordon, but you just need to
slow down, because in hawaii,
we go on hawaiian time.
You wanna try
some of my chicken?
Gordon: I'd love
to, yes, please.
Keep up the good work.
Uncle russell: Thank you.
Gordon: And when you're
hiring, yeah, I'll be back.
Uncle russell: Okay.
Gordon: Okay, good man.
Wow, talk about
dinner with a view.
You don't need a knife
and fork for this, look at
the color of those wings.
Delicious.
I've seen chefs that have
spent thousands of dollars on
the most expensive rotisseries,
that have got nowhere
near the flavor in the chicken
that I've just experienced.
Tasting the trade winds come
to life, and this portuguese
inspired hawaiian dish has
really got me thinking about
how I might put my spin on the
feast at the end of the week.
The sun's back, for now,
but I've no time to tan,
like a rotisserie chicken.
I need to crack on,
exploring the island's
food, for my feast.
So, sheldon's arranged for
me to meet kimi werner,
she's a chef and a
world class free diver.
Only in hawaii.
Now, they say she's one of
the best divers on the planet.
This lady can hold her
breath for up to five minutes.
And, for me, the exciting part
is that she's gonna teach me
how to hunt, right down there.
And I can't wait.
I can't believe
the color of this.
Kimi: It's so gorgeous.
Gordon: Oh my god.
Kimi's taking me
to the fishing grounds,
15 miles along the
spectacular hana coastline.
Free diving, with
no air tanks, makes me
nervous, but I'm pumped,
which is only gonna make
it harder to hold my breath.
The secret of
controlling our breath.
I mean, you do it for
just under five minutes.
As a novice, what's
the fast track secret?
Kimi: Above all,
it's relaxation.
If you can turn yourself
into a docile stingray,
this is in the bag.
Don't wait until you
think you're gonna die
and then you need oxygen.
To do the job,
we need to be calm.
Gordon: If I see a shark,
trust me, that's gonna be
hard for me to stay calm.
Kimi: Just kind of nudge it.
Gordon: Nudge it.
Kimi: Just nudge it.
Gordon: Just nudge it.
Kimi: Gently, hold
your ground.
Gordon: (bleep).
Kimi: You're good at
that, right, gently
holding your ground?
Gordon: Yes, but on top of
the water, not underneath.
Are they around this
time of year here?
Kimi: I mean, yeah.
That's the ocean.
Okay, so this is
going to be your tool.
Gordon: Yeah.
Kimi: So, this is your
trigger mechanism, obviously,
and when you see a fish,
you're gonna look
right down your shaft.
Pull the trigger.
Gordon: Got ya.
Kimi: Try not to take a
shot, unless you feel this
buzz in your finger,
you feel this natural instinct,
you feel this confidence that
just says, I've got this.
If there's any
question in your mind,
do not take a hail mary,
because you're
just gonna scare away
the whole school of fish.
Gordon: Yeah.
Kimi: Let's do it.
Gordon: Yeah.
I've heard sharks
can sense fear.
Right now, I must be lit up
like a neon sign at a roadside
diner and I'm dish of the day.
Gordon: Spearfishing
in hawaii, I'm like
a fish out of water.
Thank god I've got
free diving champ,
kimi, for a guide.
She makes it look so easy.
Damn, she's good.
Despite my fetching
camouflage, I
can't hit a thing.
Kimi: You were that
close, that close.
Don't get frustrated.
Gordon: Oh, man.
Kimi: Like, really,
you're almost there.
That was a good fish too.
Gordon: How do you keep your
breath under such control.
'cause you're holding onto
the seabed, you've got
the spear in the other.
Kimi: And the current
is pushing you back and
forth, the entire time,
so it's a lot of work.
Gordon: Right, here we go.
Kimi: That was
awesome, though.
Gordon: Right, hold my breath.
Line up my sights.
This is just like
shooting fish in a barrel,
a very big pacific ocean
sized barrel. Bingo.
Kimi: Awesome.
Gordon: Got a beauty.
I held onto the rock, bent
round the corner, and just
waited for him to pop up.
Kimi: Oh, that was awesome.
Gordon: Woo! I don't
wanna come out.
Amazing, honestly.
(sighs).
What a teacher.
It makes you want
to live underwater.
It's that exciting.
You don't wanna come up.
I wanna go back again.
Kimi: This is an ana nui.
Gordon: Ana nui?
Kimi: Yeah.
Gordon: Did you grow up
eating fish like this?
Kimi: My dad would go
spear fishing to put
food on the table
and this is one of the
main fish that he fed us.
Gordon: Wow, how cool.
Beautiful.
So you literally eat this raw?
Kimi: We always would
eat this fish raw.
This fish eats a
lot of seaweed and so,
it tastes different all on
different parts of the island,
depending on what type of
seaweed is growing there.
Gordon: Thank you. Wow.
Kimi: Can you taste that?
Gordon: That was delicious
and it does taste a little bit
seaweedy, a little bit salty.
Kimi: Ah-hmm.
A lot of times we
add seaweed for flavor.
Gordon: Yeah.
Kimi: With this fish,
it's already pre-seasoned,
because of it's diet.
Gordon: I mean, it was
like the perfect trip to any
fishmonger you'll ever go to,
your entire life.
I didn't think it would
taste that good and my
god, without any dressing,
without any chili,
or any soy.
And so, that's got me
thinking now, you know,
do I make this feast
predominantly around
the fish locally,
or is it meat right now?
Honestly, I'm
spoiled for choice.
One thing's for sure, a
fish that seasons itself
is a new one on me.
If only it could catch
itself and cook itself,
I'd be laughing.
But with my feast now,
just three days away,
it's time to widen
my search for some
incredible ingredients.
So, I'm gonna
meet a local farmer,
who's an expert in hawaii's
most famous native dish, poi.
Wade, good morning.
Wade: Oh, what's up, bro?
Gordon: The king of poi,
good to see you, bud.
Wade: Oh, good to see you.
Gordon: Absolute pleasure.
Wade: Now, we're
blood brothers.
Gordon: Now, we're what?
Wade: We're mud brothers.
Gordon: Mud brothers. Thank you.
How long every day, do
you spend in that mud bath?
Wade: Three or
four hours a day. Yeah.
Gordon: Poi is made from
taro plants, which were first
brought to these islands by
the polynesians,
around 1,000 years ago.
Gordon: (bleep). It's slidey.
It's like a mud bath.
The mud is pretty
tough to deal with.
Much like wade's laugh.
Gordon: Ah, come on, (bleep).
But, he's gonna be showing
me taro picking, which
requires a special skill.
Wade: You know karate?
Gordon: Yes.
Wade: Oh, side kick it.
Gordon: Side kick it there?
Wade: Yeah.
Gordon: So you put
your foot down first?
Wade: Yeah,
and then, your heel.
Heel, toe. Yeah,
and you push 'em under.
Gordon: Why are
you doing that?
Wade: 'cause otherwise
it'll break inside.
Then you got
only half the taro.
Then you gotta
dig with your hand.
Gordon: This is true.
So you're using the base of
your heel, to snap the roots.
Wade: Right. Come on,
boy, let's go.
Gordon: I know, I know, I'm
trying to get the, I'm trying
to get the mother one, here.
Wade: This can't
be that hard, bro.
Step up, yeah, like this,
push 'em, put your toe open.
Gordon: So you put
it between your toes.
Wade: With your toe and
you step and knock 'em over.
Push 'em.
There you go, boy!
(bleep), we're gonna make a
farmer out of you yet, bro.
Gordon: And pull up
with the roots, right?
Wade: Yeah, and you always
wash and rinse and rinse 'em.
That's correct.
Clean 'em good now.
Gordon: Look at the color
of my (bleep) toes, man,
what have you done to me?
Wade: You know, the people they
pay big money for mud baths,
you're getting free, bro.
Wade: That's enough,
that's plenty.
Gordon: What a
technique though.
(bleep). That's amazing.
We karate chopped our taro
from the mud bath, but they're
a long way from becoming poi.
First, they must spend a
few hours in wade's steamer.
At least there, they
can't hear his laugh.
Gordon: Obviously, if the
skins are nice and warm.
Wade: Right.
Gordon: They come off
relatively easy, right?
Wade: Right.
It's like a potato.
Gordon: And what
would you eat it with?
Wade: Corned beef.
Gordon: Right.
It's almost like your
mashed potato, then?
Wade: Right.
Gordon: Yeah?
Wade: Right.
Gordon: Yeah.
Packed with starch.
Is it healthy?
Wade: Oh, yeah.
You can eat nine
pounds of poi a day.
Gordon: Stop it.
Wade: And don't get fat.
Gordon: Stop it.
Wade: Mmm-hmm.
Gordon: You've hardly
got a six pack.
So, we've steamed them,
we've cleaned them,
what do we do next?
Wade: Now, we go inside.
Gordon: Peeling these with
you reminds me of peeling
potatoes with my grandma.
Wade: I don't look
like her, huh?
Gordon: No, but
you sound like her.
So, what happens next?
What is this contraption?
Gordon: We put them in there?
Wade: And you hold on the
top here, you just press.
You go slow and every now and
then, you grab a little water.
Gordon: Got ya.
Wade: And then you push
'em all the way down till
you hit, there you go.
Coming out.
Gordon: That's it there.
Look at it.
It's like this big,
thick, gloopy lava.
Wade: That's poi cream,
instead of ice-cream.
Gordon: Poi cream.
Wade: Poi cream.
Gordon: Now, please
tell me, is that done?
Are we ready now?
Wade: No.
Gordon: Stop it.
Wade: Not yet.
One more thing.
Gordon: Stop it.
Wade: Box 'em in like that.
Box 'em in now, poom, poom.
Smash your hand now.
There you go, that's
the go, that's what
capelli means, boxing.
There, you hear that sound?
Yes, sir, now you
feel 'em, bro. See?
Get your hands in there bro.
Gordon: But it feels
like you're slapping
somebody's arse.
Wade: Whatever it takes, bro.
Gordon: No!
After beating the
poi within an inch of its life.
Wade: But you did good,
bro, you did real good, bro.
Gordon: Last time
I saw a bucket like that,
I was about to wallpaper
and paste my mum's kitchen.
Wade: You know what?
You can use this too, bro.
Gordon: Oh.
Wade: This would good stick.
Gordon: The poi is
finally ready to taste.
Wade: Lovely, right.
I can tell, you're
not saying a word.
Gordon: (bleep).
'cause I'm (bleep)
lost for words.
Can we season that
with salt and pepper?
Wade: You can do whatever
you want, but not
over here, that's sacred.
Grandma would turn
over in her grave, bro.
We don't want that
to happen, man.
Gordon: I do not
want that to happen.
Do you think this
work in a dessert?
Wade: Oh, yeah.
Hell, yeah.
We eat everything.
Gordon: Good job, bud,
been an absolute pleasure.
Good to see you, bud.
Thank you so much.
Wade: Yeah, same here, bro.
(speaking in native language).
Gordon: I'm stuck
between a rock and
a hard place right now,
whether it's a dessert,
or do I go down into a savory?
But, when you have
a producer that is still
in love with something,
after decades of making it,
I need to do it justice,
because if I don't,
trust me, not only
will he let me know,
but he'll kick my ass.
Now, I'm still in search
of that incredible centerpiece,
the protein and I'm on my way
to meet an incredible hunter.
The big problem I have,
is that this guy hunts
with a bow and arrow
and I've never done that.
Accurate bowmanship puts
food on the table for
game hunter, robin kean.
If I don't embarrass myself,
I'll count that as a win.
Robin. How are you, sir?
Robin: I'm doing
well, mr. Ramsay.
Gordon: They say that you
are the best on the island
with a bow and arrow.
I've never shot these things,
but, we'll hope for what?
Robin: Oh, we're
going after axis deer.
Gordon: Right.
Robin: We have goats,
deer and pigs out here,
and they're
all non-native to the island.
Gordon: Right.
Robin: We do have to
bring the numbers down.
They are affecting
the ecosystem.
Gordon: Wow.
So, big nuisances.
Robin: Big nuisances.
Let's gear up
and get out there.
Gordon: Axis deer were
first introduced to hawaii
as a gift from hong kong
to island royalty.
What a view.
Robin: Wait till
we get up top.
Gordon: But, with no natural
predators, the population
has exploded and over grazing
badly damages this
beautiful landscape.
Enter hawaii's
answer to robin hood.
Robin: Oh, the wind.
The wind's gonna screw us.
Gordon: Why?
Robin: You feel that's
just swirling on us?
Gordon: Yeah.
Robin: And you have
all that cologne on.
Gordon: (bleep).
Robin: So, we're
gonna move real slow.
Get down to the shadows?
Gordon: Yes.
Robin: Then we're gonna
get across and then, hopefully,
into the dip and then
we're gonna go up the dip.
So when you draw.
Gordon: Yes.
Robin: Try and keep your
bow low in one quick motion,
'cause you can slowly
rise up after you draw.
Don't move,
don't move, don't move.
The farthest right black
one is the best one right now.
We need him to get into this
ravine, so we can cut across.
You gotta sneak
up on him, right?
Gordon: So, I'll follow you?
Robin: Yeah.
There are two over there.
Gordon: Is it close
enough to shoot?
Robin: No. Stay low.
They see me.
Gordon: There's two more.
Robin: Yeah.
Gordon: Yeah, just in there.
Robin: Yeah, go for it. Shoot.
Robin: Try and
keep your bow low.
Gordon: (bleep).
I might look like rambo,
but it seems my first
blood is still some way off.
This could be a long night.
Robin: They're out
of there before the
arrow even got close.
Gordon: And what is it,
because they hear the bow?
Robin: Yeah. Sound's
faster than the arrow.
Gordon: Yeah. Damn,
that's bloody hard.
Because I got in a great
position, 60, 70 yards.
And literally, the minute
I let go, they jumped.
So, I missed my shot.
I might have no idea
about hunting deer, but
fortunately, robin does.
And he's let me have
one he shot earlier.
It's a win for hawaii's
delicate ecosystem.
Let's just hope it's
a triumph on my menu.
Robin: I cooked some up
here, if you wanna try it.
Gordon: So, this is the
loin here, just seared?
Robin: Yeah, this is pretty
much one of the best cuts.
You can almost eat it rare.
Gordon: That's incredible
and so, it will be feeding
off what we're standing on now
grasses and berries.
Robin: Grass, guavas, mangoes.
Gordon: I honestly
thought that was gonna
be a lot tougher.
That is delicious. Wow.
I'm just amazed, it's
almost like a super lean beef.
Robin: It's 98 and
a half percent lean.
Gordon: Is that what it is?
Robin: Yeah.
Gordon: Wow. The good news
for me, is that I've got it for
the cook and that's a dream.
Brilliant.
Absolutely brilliant,
great job. Thank you.
Robin: Yeah, cheers.
And yeah, you owe me for
that arrow that you shot.
We couldn't find it.
It was a clean miss
though, good job.
Gordon: Damn.
I've now just
got 48 hours to
finalize my hawaiian feast
and if I'm gonna impress
the locals, my cooking
needs to really hit the spot.
Unlike my archery.
Now, I'm on my way to
meet an amazing owner of one
of the most incredible farms,
ono farms, on this island.
Ono, that means delicious, and
I'm hoping to find delicious,
incredible fruit that I
could hopefully, utilize and
use across the final cook.
There's 70 tropical
fruits grown on this farm.
I mean, there's bound to be
something there, that I've
never seen or tasted before.
Almost all of hawaii's
fruits arrived on these
shores from other nations.
Farmer chuck boerner's
family have introduced
six varieties themselves.
Gordon: Chuck!
Chuck: Hey. How you doing?
Gordon: What an amazing farm.
Chuck: Welcome.
Gordon: Thank you.
Chuck: Yeah, you
haven't seen anything yet.
We're gonna start right
here with some red bananas,
which I've been saving for you.
Gordon: A red banana?
Chuck: Yeah. Right here.
Grab one.
Gordon: Any one?
Chuck: That's a
good one there.
Gordon: Thank you.
Bloody hell, look at
them in the sunlight,
they are really red.
So the skin is red?
Chuck: But look at that
orange that's on the inside.
Gordon: Absolutely delicious.
They are so sweet.
Chuck: Aren't they?
I think we ought to take
a couple along with us,
in case we get hungry.
Gordon: Yeah, good idea.
You just throw?
Chuck: Compost.
Gordon: Are you gonna drive?
Chuck: Yeah.
Gordon: Come on then. Ooph! Yes.
Chuck: Okay, we're off.
Huh, hold on.
Gordon: When chuck says,
hold on, he (bleep) means it.
(bleep). He floors
it around his farm circuit,
like it's the ono raceway.
Gordon: (bleep).
On every branch,
it seems there's a
new fruit to see, if
they don't blind me first.
(bleep). (bleep).
Chuck's first pit stop
is to harvest papaya.
We're going in here?
Chuck: Yeah. Alright.
Gordon: Chuck, seriously?
(bleep).
We race on, to
sample some cacao seeds.
Chuck: Don't chew 'em, just
suck on 'em like a candy.
Gordon: Wow, delicious. Ooph!
Chuck: Yee-haw.
Gordon: Wow. Grass
doesn't look as long,
when you're sat inside.
You jump out,
then it's bloody long.
Chuck: Yeah, just watch
out for the snakes, huh.
Gordon: There's
snakes in here?
Chuck: No snakes in hawaii.
I'm just thinking of
fruit you've never
had, called bilimbi.
Gordon: Bilimbi?
Chuck: Yeah.
Gordon: No.
Chuck: It's close by, yeah.
Gordon: Thank god for
that, I'm feeling sick
with your driving.
Oh, my god, it's sour.
Chuck: Ah-ha. Yeah,
it's not too sweet.
Gordon: Bloody hell.
(coughs).
What do you use 'em for?
Chuck: As a lime substitute.
Gordon: So, where
are they from?
Chuck: Originally, they're
from the philippines.
So that's all
part of, you know,
how hawaii is in the middle
of the trade winds out here.
Gordon: Chuck, what
an incredible insight.
Also for me, seeing fruit for
the first time and tasting it,
again, another layer's
been peeled back on this
incredible combination
of cultures and cuisines.
Thank you.
Chuck: Good.
Gordon: Drive
carefully in that car,
will you, please, yeah?
Chuck has given me
some great ideas, like,
never let chuck drive.
But he's also
shown me some incredible
ingredients for the feast.
But, there's another
storm breaking.
Look at that. (bleep).
I hope this jeep is
equipped with an anchor.
The actual bridge is filling
up with water, as well.
I've never seen a river
running across the bridge and
a massive river
running under the bridge.
Look at that river down there.
Holy mackerel.
I don't wanna hang around
here long, trust me.
Otherwise, I'll
be (bleep) toast.
Bloody hell, and
look what's happening
to the road down here.
It's disintegrating,
literally, into a river.
So right now, it's not
an engine you want,
it's a (bleep) paddle. Wow.
Making like a skid path,
because I'm
literally spinning my
wheels, as we go round.
Look at that.
That's what I
call a waterfall.
Listen to that roar.
Oh, boy.
That is ridiculous.
The power coming from that
is absolutely incredible
and the spray is insane.
But that is
breathtaking. My god.
A perfect shower on a
very humid, stormy day.
Every corner,
there's another waterfall.
Any other country, it would be
a national landmark, but here,
it's almost like a bus stop.
The rain is relentless and
right now I could really
do with some comfort food.
So, I'm heading for a
slice of hawaiian heaven.
Everybody's in love
with banana bread, it's almost
like a staple here in hawaii,
and I'm a big lover,
I grew up with it.
But they say,
sandy's is the best.
I can't wait to see
what the fuss is about
sandy's banana bread. Morning.
Sandy: Aloha.
Gordon: Oh, aloha,
how are you?
Sandy: Very well.
Gordon: Oh, my god, the
smell is extraordinary.
I am dying to try
some banana bread.
Sandy: I can't give it
to you, you're so mean.
Gordon: What?
It's not me.
It's the idiots I
have to work with.
I don't mean to curse,
it's just, unfortunately,
they (bleep) drop out.
So just show me how you make
it then, give me something.
Sandy: Sure, sure, if
you promise not to yell and
swear at me, you can come in.
Gordon: I promise.
Sandy: Come in the back.
Gordon: Come
in the back. Excellent.
Man, you're a toughie.
Oh, dear, my
reputation precedes me.
Time for some damage control,
doing what I do best.
Sandy: So we're gonna put
flour first and then sugar.
Gordon: Salt.
Sandy: Simple, simple.
Gordon: Right.
Sandy: Look how much
bananas go into the mix.
Gordon: All of that in there?
Sandy: All of it.
And then we're gonna
put our hot melted
butter right over it.
Gordon: Wow.
Sandy: So we're gonna
mix it, almost like s's.
Like just s's.
Gordon: S for (bleep).
Sandy: Or super.
Gordon: Damn, I
slipped up here.
But my charm offensive
seems to be working.
Without a measuring cup
in sight, they're judging
the quantities completely
by eye and it looks great.
Sandy: We have four
generations that work in here.
My father is hawaiian chinese.
He and seven generations
of his family are
original to this spot.
Gordon: So, the
essence of the trade winds,
it festers this incredible
melting pot of different
origins, different cultures.
Sandy: That's what hawaii is.
Gordon: Here we go. Oh, man.
The smell coming
from this oven is amazing,
and it's taking me
back to my childhood.
I can't wait to taste it.
Sandy: Mmm, oh you did good.
Gordon: That is
(bleep) delicious.
Sorry.
That is delicious. Sorry.
Banana bread that
makes you curse.
Sandy: Ah-hmm.
Gordon: It's that good.
Sandy: Yes.
Gordon: Oh, my god.
Sandy: You're a lot
nicer in person.
Thank you very much.
Mission accomplished.
Sandy: So nice to meet you.
Gordon: Thank you so much.
Sandy: Thank you.
Gordon: God bless. Delicious.
Thank you.
Bye bye, thank you.
Sandy: Aloha.
Gordon: (bleep) weather.
I've got just 24 hours
left, to put my own unique
twist on a hawaiian feast.
Tasting that banana
bread has got me thinking
about my dessert.
I could use banana, or
maybe that poi cream.
But there's one more local
delicacy to try, breadfruit.
It's another canoe plant,
brought here centuries ago,
by exploring polynesians.
But, it's a new one on me.
Mike is a guardian
of the largest breadfruit
collection in the world,
with over 150 types
to choose from.
Gordon: What's so special
about the breadfruit, mike?
Mike: You can do anything
a potato or rice can do.
Gordon: Right.
Mike: Complex carbohydrates,
a lot of vitamin a,
vitamin c, a lot of protein.
Gordon: But is it a fruit,
or is it a vegetable?
Mike: It is a fruit.
Gordon: But it can be
used as a vegetable.
Mike: You bet, yeah.
Gordon: Wow. That's what the
trade winds legacy blows in,
food with an identity crisis.
Gordon: That's amazing.
Mike: Break that
open with your hands.
Gordon: Really?
Just tear it open?
Mike: Yes.
Gordon: Bloody hell. Whoa!
So that's strong inside there.
Mike: Yeah.
Gordon: Huh?
Mike: You can tell the
sweetness, try to grab
a little bit like.
Gordon: (bleep).
Mike: And then.
Gordon: (bleep).
I don't know.
Do you know, with the
new baby, diapers everywhere,
I'm just not sure that, argh.
Mike: So imagine that
in a pot, with some
chocolate, some honey.
Gordon: Have you been smoking?
Mike: No, no,
that's the real deal.
Gordon: (bleep).
Yeah, how can we turn this
thing into something delicious?
Mike: I challenge
you to make something
with this breadfruit,
on your trip here in hana.
Gordon: So, I think what
I'd like to start off with,
is maybe a firmer one,
a less ripe one.
Mike: Okay.
Gordon: Because I've
got a couple of ideas,
but I'm just not too sure
about the super sweet one.
Mike: Sure, yeah, I got
some right over here.
Gordon: Thank you.
Mike: And we can
pick a couple more.
Gordon: Great. Breadfruit,
let's be honest,
not the most appetizing
looking fruit, stroke vegetable.
It's almost like,
finding the right stage
of that breadfruit
and you turn it into a
vegetable, or into a dessert,
'cause that was super sweet.
Yeah, intriguing, it's
definitely got me thinking.
This is it, the final cook.
And for me, it's time to
give back, understanding what
these trade winds have done
for this incredible island, but
more importantly, give back,
the way the
island's given to me,
because it's been amazing.
Let's hope I do the
forage and the diving,
the hunting justice,
no egg on my face and give
them a meal to remember.
Five days ago, chef sheldon
sent me off on my journey.
Now, it's time to show
him what I've learned.
Gordon: Sheldon!
Sheldon: Hey, what's up, chef?
Gordon: How are you, bud?
Good to see you, my man.
Sheldon: Hey, man.
Oh, you're alive.
Gordon: Alive. Barely.
Sheldon: Still kicking.
Gordon: What a week.
Bloody brilliant.
Sheldon: You got to meet
a bunch of my friends
and the people of hana.
Gordon: Yes. Now I get it.
The trade winds,
what it means,
but more importantly, this
bounty of produce, incredible.
You started?
Sheldon: I started, which...
I've been slaving
away, I even built a
fire already for you.
Gordon: You're making
me feel bad now, huh?
Sheldon: That's exactly
what I'm trying to do.
Gordon: I'd better get going.
What's that
called, by the way?
Sheldon:
No, so, we're cooking in
the imu, the fire pit.
Gordon: And is it
gonna be hot enough?
Sheldon: You feel it on
your balls, don't you?
Gordon: I can feel it. (bleep).
Now I can, yeah. Huh.
Roasted testicles is the least
of my problems, sheldon's
clearly in his element.
If I don't step up, I'm toast.
Gordon: I'd better
get started, bud.
What's your centerpiece?
Sheldon: I'm gonna
be cooking ulu.
Gordon: Hulu?
Sheldon: Ulu, breadfruit.
I forgot, I gotta keep
on going back to the
layman's term for you.
Gordon: Yeah, I'm sorry, yes.
Sheldon is cool as a
cucumber, but I'm really
feeling the heat now.
And not just from that fire.
Sheldon: What's amazing about
this, I'm actually just gonna
bury it underneath the coals.
Gordon: Oh, really?
Sheldon: Yeah, and
it'll steam in itself,
I will cut the skin off
and it will be
beautiful on the inside.
Gordon: And how will
you finish that off?
Sheldon: First thing I
made you do was forage
for those sea urchins.
Gordon: Yes.
Sheldon: So we're just
gonna top it off with that.
Gordon: Wow, wow,
wow, wow, wow.
While sheldon cracks on with
his traditional dish, I let
him know how I've decided to
put a british spin on
hawaii's finest food.
Gordon: I'm gonna use
breadfruit as well.
Sheldon: Okay.
Gordon: Like an incredible
mashed potato for the
cheap cuts from the deer...
The belly, the neck, the
shoulder, and make like a,
don't go crazy now,
look at that face,
almost like a shepherd's pie.
Except we're not using
lamb, we're using deer.
Sheldon: Alright.
You've come to hana,
to cook a shepherd's pie.
Gordon: No, it's
gonna be a different
take on the shepherd.
Imagine a shepherd's pie
with the most amazing
venison in there.
Sheldon: Alright, I guess
I have to just see it.
Gordon: Sheldon's not hot
on my pie, that's a worry.
Gordon: I'm running
behind, man.
Trust me, the taste
will blow him away.
Gordon: Oh,
(bleep), that's hot.
Gordon: Huh.
Bloody hell, I don't think
that needs turning up.
I'm gonna fry up all
the vegetable first.
Sheldon: Okay.
Gordon: And then
add the venison to it.
That is so hot.
For his main course,
sheldon's preparing one of the
weirdest fish I've ever seen.
Gordon: What's that
fish you've got there,
what's that called?
Sheldon: This is opelu kala.
Kimi got this
beautiful shot on it.
Gordon: And you cook
it whole like that?
Sheldon: So, we're gonna
cook it whole, kind of
in its shell, so to say.
Gordon: Right.
Sheldon: It has this
crazy leather skin.
Gordon: That's incredible.
I've never seen that before.
Sheldon: Feel how rough it is.
Gordon: Yes, it's
almost like a dolphin.
Holy (bleep).
That's hot in there.
(bleep). (bleep).
Oh, sheldon, what
are you doing to me?
So far, I'm the
only one cooking.
All you've done is
stuck it on the fire,
and laughed at me.
Sheldon: I think
I've watched one of
your shows, you said,
"work smart, not hard."
chef, so.
Gordon: Yes.
Do you mind
just giving that
venison a little stir, please?
You checking the
seasoning on that?
Sheldon: It's definitely
seasoned, chef.
Gordon: Yes. A
little bit too much salt?
Sheldon: A touch, a bit.
Gordon: (bleep).
What was that?
Sheldon: It's some of the
charcoal kind of popping,
telling you to hurry up. No, no.
Gordon: Dodging flying embers,
I crack on with my dessert.
I've got big plans for
that hawaiian staple, poi.
Okay, now possibly
for one of the boldest
things I've ever attempted.
I'm gonna make a poi custard.
Sheldon: A poi-nacotta?
Gordon: A poi-nacotta.
Exactly that.
So, I'm gonna finish it
off with a little bit of
a whipped coconut cream.
Sheldon: I heard uncle
wade had some words to say
to you in the taro patch,
you wasn't doing
your part, man.
Gordon: I know,
what's that guy like?
Honestly. My toes
are still caked in mud.
What a character,
though, huh?
Do you think
wade's gonna like this?
Sheldon: I mean,
there's only way to see.
Gordon: Yes.
Sheldon: I can assure
that it's never been
used in this form before.
Gordon: Really?
Let's hope he likes it.
It's not long until
all the guests arrive and
I'm really up against it.
Are you good?
Sheldon: Yeah, I'm
gonna get some of this
lobster on the grill.
Gordon: Stop that, you're
not cooking are you?
Sheldon: I'm actually
cooking, chef.
Gordon: Oh, my lord.
Sheldon: So, ginger,
garlic, black bean,
that's a lot of flavor.
We're gonna tone that down,
with some coconut milk.
Gordon: Beautiful. And
you've grill the lobsters,
the lobsters go inside?
I've still got to
make the topping for my
hawaiian shepherd's pie.
Gordon: Breadfruit is
cooked, so you can slice
that with the butter.
That's beautiful.
So, that is now
ready for mashing.
At last, I can
start my final dish.
More of robin's deer.
Seared loin steaks, glazed
with soy sauce and lime.
But, before I know
it, our guests are sat
down and are waiting.
Everyone who's taught me about
hawaiian cuisine is here,
to taste my
take on their food.
No pressure then.
Sheldon: Chef, are
you ready to serve?
Gordon: Yeah,
ready to go, bud.
Finally,
my feast is finished.
Shepherd's pie, made with
venison and breadfruit mash.
Seared venison loin,
with breadfruit gravy.
And for dessert, poi panna
cotta, with kukui nuts.
(bleep).
But sheldon's also
pulled out all the stops.
Opelu kala fish in seaweed and
lemon sauce and spiny lobster,
cooked in spicy coconut,
with breadfruit.
Topped with a fern
and sea urchin garnish.
Gordon: Yeah?
Sheldon: Let's go.
Gordon: Aloha.
Group: Aloha!
Gordon: Am I pleased
to see you guys.
Let me help. Oh.
Group: Oh!
Woman: Opelu kala.
Man: Yes.
Gordon: On the back of those
incredible trade winds that
have helped put this unique
cuisine together, I
thought I'd bring a bit
of wind from scotland.
So this shepherd's
pie, this is my take.
Enjoy, please,
all of you, dig in.
Ah, amazing.
(applause).
Gordon: Enjoy.
What an amazing
insight to unlock all
those incredible secrets,
to understand what true
hawaiian cuisine is all about.
Phenomenal, because it's
multi-layered and incredible.
From what the ocean gives
you, to what the mountains
deliver, on a different level.
What do you think's going
through their mind, right now?
Sheldon: I could tell
you what, they've never
had shepherd pie made
with the local venison.
Man: Chicken and rice.
Uncle russell:
You know what this
is a huli huli chicken.
(laughter).
Gordon: Fingers crossed,
one little treat, as a
parting thank you, really.
I took that poi, turned
it into a poi-nacotta.
Now, you're either gonna
love it, or you're gonna
hate it, but, you know,
I've got thick skin,
so I can take it.
So, please, jump in.
I'm gonna wait till the man
takes one spoonful over there.
Man: Wow.
Woman: Gordon, it's awesome.
Man 2: Delicious.
Man 3: Number one.
Man 4: So good.
Gordon: Well, at least
they like my poi-nacotta.
But now, it's
the moment of truth.
The hana community leader,
kaui delivers the verdict.
And kaui, what's the
general consensus?
Kaui: The venison was really
soft and it's nice taste.
And then, heads up to sheldon
with, you know, stuff that
we are super familiar with,
the opelu kala.
The lobster was
nice and refreshing.
But I think, overall, we
all agree, that shepherd's
pie was pretty amazing.
Woman: Comfort food.
Kaui: Flavorful.
A little bit on the salty side.
Gordon: You called it.
Yeah, you're right.
An amazing day and great
feedback from, not just
experts, but proper islanders.
But for me,
a week of a lifetime.
You've been amazing, bud.
Sheldon: Thanks, chef.
Gordon: Thanks, man.
Right, onto the next adventure.
Good luck, bud.
Good to see you, man.
God bless.
Thank you, bud.
(applause).
Sheldon: Thank you.
Gordon: Who'd believe
this far out in the pacific,
you'd find an incredible layered
surprising trade winds cuisine.
A fish roasted in its
leathery skin, that's so
moist and luscious inside.
A muddy root vegetable,
that can make a delicious
dessert and torrential rain,
that grows such
mind-blowing fruit.
My hana coast experience
this week, a chef's dream,
because I've packed
so much into it,
but, truthfully, I've
got so much out of it.
Captioned by
cotter captioning services.
gordon: Bloody hell.
Look what's happening
to the road down here.
It's disintegrated,
literally into a river.
Look at that. (bleep).
The actual bridge is
filling up with water as well.
I've never seen a river
running across the bridge
and a massive river
running under the bridge.
Look at that river down there.
Holy mackerel.
Don't wanna hang around
here long, trust me.
Otherwise, I'll
be (bleep) toast.
This is the untamed corner
of hawaii, the hana coast.
I'm 2,500 miles
out in the pacific,
on the hawaiian islands,
exploring maui's
rugged hana coast.
It's home to an
incredible culinary culture.
Here, hawaiian's staggering
array of unique indigenous
ingredients rubs shoulders
with exotic foods,
brought here by immigrants
from across the world.
I've heard the results
are mind-blowing and
to find out first hand,
I'm meeting trailblazing
local chef, sheldon simeon.
So excited to be here,
look at this coastline.
Sheldon: Yeah,
this is amazing, right?
Voyagers came here,
using the wind, the stars,
the birds and they
found this magical place.
Gordon: Appropriately,
for the home of surfing,
sheldon's been making
waves with his modern spin
on classic hawaiian dishes.
His two restaurants showcase
the best of the island's
diverse multi-culture cuisine
and trust me, there's
a lot more going on here, than
chucking pineapple on a pizza.
(laughs).
Sheldon: Everyone's not
really from hawaii, everyone
had to come from somewhere,
and my grandparents came
from the philippines when
they were just teenagers.
The trade winds brings
all these different cultures
and they kind of
seamlessly melt together.
Gordon: What does this
part of the island mean
for you, food wise?
Sheldon: The families that
live here, they don't have the
convenience of going down to
the local supermarket,
so they get everything
from the ocean,
foraging from the mountains.
Everyone knows where
the refrigerators are and
they're right in the rocks.
Gordon: So, we are on
uncharted territory right now,
this is off the beaten track.
Sheldon: Yeah. Well,
we're excited to show you
and you got a lot to see
and a lot to discover,
and we're gonna
start right now, chef.
We're gonna
meet some foragers.
Gordon: Are these your boys?
Sheldon: These are my boys.
Gordon: Hi, guys.
Man: Hi.
Gordon: Ina and alan are
the kings of harvesting
hawaii's unique sea life.
They're gonna show me
where the bounty's hidden.
Man: Do you reckon
you'd jump in the water?
Gordon: Yeah,
where do we start?
Man: Let's go down here.
Gordon: Okay, I'll follow you.
Sheldon: Alright, chef, I'm
gonna leave you guys to it.
Gordon: Thank you.
To gather spiky sea urchins,
the guys carry everyone's
favorite rhyming tools,
homemade prongs and
old chef's tongues,
as well as blades to
prise shellfish from
the rocky shoreline.
A recent downpour has cut
visibility to almost nothing,
so I'm really struggling.
Lucky for me, the boys
have found a sixth
sense for seafood.
Alan finds sea urchin,
or wana, and ina bags a
delicious spiny lobster.
Gordon: Look at this.
That's incredible.
Man, that was tough.
Man: Oh, yeah.
Gordon: Great job.
A tough snorkel.
Visibility's difficult, but
what a bounty of ingredients.
Sheldon, that was
magical in there.
Sheldon: Oh, I'm just
enjoy here on the beach.
You guys got some stuff, huh?
Awesome.
Gordon: Oh, no,
it was a great job.
Sheldon: You guys got some
sea urchin, some lobster,
some wana and some opihi.
Gordon: Yeah, I'm dying
to taste those things.
And, I'm not alone,
opihi are a protected species,
that can only be harvested
above a certain size,
so I let the boys take
care of that delicate task.
Guys, thank you.
Good to see you,
great job, thank you.
Man: You guys have fun.
Gordon: Decent
sized lobsters, huh?
Sheldon: Yeah, so in hawaii,
it's all spiny lobsters,
they don't have the claws.
How about we taste
some of this opihi?
Gordon: So, how would you cook
that, would you grill them?
Sheldon: Oh, you would
grill them, but I like 'em
just actually like this.
Gordon: What, raw like this?
Sheldon: Raw, like this.
So take another one.
I actually got some
handpicked salt here.
Gordon: Wow.
Sheldon: You can
see that it's stained,
from the lava rocks.
But we'll take the smaller
one and then kind of
use that as the shucker.
Gordon: Oh, I see.
Sheldon: To get it out.
Gordon: Got ya. And then
the whole thing goes in?
Sheldon: Yeah, the
whole thing goes in there.
Gordon: That as
well, everything?
Sheldon: All of it, chef.
Gordon: Cheers, bud.
Sheldon: Cheers.
Gordon: Ah, they're delicious.
You can taste that sweet
crunchy creamy flavor.
Sheldon: Yeah.
Gordon: And all that natural
saltiness, not just the
seawater, but your salt,
just lifts that
to another level.
Mmm, that's delicious.
Sheldon: It's only a small
little part of what hawaii is.
Gordon: Right.
Sheldon: There's
a lot to discover.
The first indigenous food
were from the polynesian that
came and found the islands.
Gordon: Right.
Sheldon: And then
the next influx of people,
like my grandparents,
who came to work on the
sugar cane field and brought
all their different culture.
Gordon: So, if you
look at the base of the
dna of hawaiian food,
it's a melting pot.
Sheldon: Every time
somebody leaves their marks,
it's one layer of deliciousness
that's added to it.
Gordon: As the latest
arrival on these shores,
I'm dying to add
to the melting pot,
and sheldon tells me,
I'll get a golden opportunity.
Sheldon: I've set up this
feast that we're gonna
feed the locals here
and you're gonna
cook for them.
Gordon: Wow. So, a big
feast at the end of the
week for these families?
Sheldon: Yeah, and
bring a little bit of
your history to it.
Gordon: Sounds
fascinating, thank you.
I'm about to start
this incredible journey,
but if this is what
the beginning's like,
can you imagine what
kind of treat I'm in for,
by the time we get
to the end of the week?
If I'm gonna add a pinch
of my scottish heritage
to this hawaiian banquet,
I've got to come up
with something better than
haggis on a pineapple ring.
I've definitely
got my work cut out.
So, I'm hitting the island's
coast road for inspiration,
but I've got to be careful,
this road hits back.
Gordon: One of the
most dangerous drives
anywhere in the world.
Really tight, windy roads,
add the rain to that
and you're in hot water.
Apparently, in the sunshine,
the views are breathtaking,
but maui is one of the
rainiest places on earth,
so I think I'll be doing
more hydroplaning than
sightseeing this week.
Gordon: Flooding everywhere,
and look, bits of trees
floating down the road.
These roads are so slippery.
All this heavy rain makes
me think of two words,
british summertime.
I need a pit stop.
Now, they say that the
huli huli chicken shack is one
of the most sought-after sort
of road side dishes
to pick up on route.
So, this is it, and
I'm dying to see what
all the fuss is about.
With its sauce created by a
portuguese american local,
using his mother's recipe,
huli huli chicken is a
typically crossed cultural dish.
The main man
here is a local legend,
known as uncle russell.
They look incredible.
Now, everybody's talking
about this chicken.
What is so special about it?
Uncle russell: Well,
you know, the huli is a
hawaiian word for turn.
Watch this.
Did you see that?
Gordon: I missed it.
Uncle russell: That's a huli.
Gordon: That's a huli.
Uncle russell: When
you do it again, what
do you get? Huli huli.
Gordon: Huli huli.
Uncle russell: Yeah, huli
huli chicken is a barbecue
chicken hawaiian style.
Gordon: The color they
are already, is it brine,
did you marinate it?
Uncle russell: What we do, we
marinate it with hawaiian salt
and we let it sit
overnight and then we put
a secret sauce on there.
Gordon: May I have a smell?
Uncle russell: Yes.
Gordon: But, there's
a secret combination there,
you're not gonna share
it with me, are you?
Uncle russell:
No, of course not.
Gordon: Bloody hell.
That smells. That's intense.
This is beautiful.
Uncle russell: Nice.
Gordon: I love the way
you're caramelizing that.
Can I just say, I
mean, the power of this
grill is extraordinary.
Uncle russell: You look
like a natural here, you
sure you don't wanna stay
and help me cook the
rest of this chicken?
Gordon: I'd love to, but
I've got a long journey.
What is that, window cleaner?
(coughs).
Uncle russell: No,
we squirt our sauce in
there and we... (coughs).
Gordon: (bleep)!
Is there alcohol in there?
Uncle russell: No,
but it should be.
And then these birds
are ready to come off.
I really appreciate
the free labor.
Gordon: I don't mind
helping, but I got a
busy day ahead of me.
(laughs).
Gordon: What's the secret
behind this chicken?
Uncle russell: The
secret is to go slow.
Gordon: Go slow.
Uncle russell: Just
take your time.
I know you're in a rush,
gordon, but you just need to
slow down, because in hawaii,
we go on hawaiian time.
You wanna try
some of my chicken?
Gordon: I'd love
to, yes, please.
Keep up the good work.
Uncle russell: Thank you.
Gordon: And when you're
hiring, yeah, I'll be back.
Uncle russell: Okay.
Gordon: Okay, good man.
Wow, talk about
dinner with a view.
You don't need a knife
and fork for this, look at
the color of those wings.
Delicious.
I've seen chefs that have
spent thousands of dollars on
the most expensive rotisseries,
that have got nowhere
near the flavor in the chicken
that I've just experienced.
Tasting the trade winds come
to life, and this portuguese
inspired hawaiian dish has
really got me thinking about
how I might put my spin on the
feast at the end of the week.
The sun's back, for now,
but I've no time to tan,
like a rotisserie chicken.
I need to crack on,
exploring the island's
food, for my feast.
So, sheldon's arranged for
me to meet kimi werner,
she's a chef and a
world class free diver.
Only in hawaii.
Now, they say she's one of
the best divers on the planet.
This lady can hold her
breath for up to five minutes.
And, for me, the exciting part
is that she's gonna teach me
how to hunt, right down there.
And I can't wait.
I can't believe
the color of this.
Kimi: It's so gorgeous.
Gordon: Oh my god.
Kimi's taking me
to the fishing grounds,
15 miles along the
spectacular hana coastline.
Free diving, with
no air tanks, makes me
nervous, but I'm pumped,
which is only gonna make
it harder to hold my breath.
The secret of
controlling our breath.
I mean, you do it for
just under five minutes.
As a novice, what's
the fast track secret?
Kimi: Above all,
it's relaxation.
If you can turn yourself
into a docile stingray,
this is in the bag.
Don't wait until you
think you're gonna die
and then you need oxygen.
To do the job,
we need to be calm.
Gordon: If I see a shark,
trust me, that's gonna be
hard for me to stay calm.
Kimi: Just kind of nudge it.
Gordon: Nudge it.
Kimi: Just nudge it.
Gordon: Just nudge it.
Kimi: Gently, hold
your ground.
Gordon: (bleep).
Kimi: You're good at
that, right, gently
holding your ground?
Gordon: Yes, but on top of
the water, not underneath.
Are they around this
time of year here?
Kimi: I mean, yeah.
That's the ocean.
Okay, so this is
going to be your tool.
Gordon: Yeah.
Kimi: So, this is your
trigger mechanism, obviously,
and when you see a fish,
you're gonna look
right down your shaft.
Pull the trigger.
Gordon: Got ya.
Kimi: Try not to take a
shot, unless you feel this
buzz in your finger,
you feel this natural instinct,
you feel this confidence that
just says, I've got this.
If there's any
question in your mind,
do not take a hail mary,
because you're
just gonna scare away
the whole school of fish.
Gordon: Yeah.
Kimi: Let's do it.
Gordon: Yeah.
I've heard sharks
can sense fear.
Right now, I must be lit up
like a neon sign at a roadside
diner and I'm dish of the day.
Gordon: Spearfishing
in hawaii, I'm like
a fish out of water.
Thank god I've got
free diving champ,
kimi, for a guide.
She makes it look so easy.
Damn, she's good.
Despite my fetching
camouflage, I
can't hit a thing.
Kimi: You were that
close, that close.
Don't get frustrated.
Gordon: Oh, man.
Kimi: Like, really,
you're almost there.
That was a good fish too.
Gordon: How do you keep your
breath under such control.
'cause you're holding onto
the seabed, you've got
the spear in the other.
Kimi: And the current
is pushing you back and
forth, the entire time,
so it's a lot of work.
Gordon: Right, here we go.
Kimi: That was
awesome, though.
Gordon: Right, hold my breath.
Line up my sights.
This is just like
shooting fish in a barrel,
a very big pacific ocean
sized barrel. Bingo.
Kimi: Awesome.
Gordon: Got a beauty.
I held onto the rock, bent
round the corner, and just
waited for him to pop up.
Kimi: Oh, that was awesome.
Gordon: Woo! I don't
wanna come out.
Amazing, honestly.
(sighs).
What a teacher.
It makes you want
to live underwater.
It's that exciting.
You don't wanna come up.
I wanna go back again.
Kimi: This is an ana nui.
Gordon: Ana nui?
Kimi: Yeah.
Gordon: Did you grow up
eating fish like this?
Kimi: My dad would go
spear fishing to put
food on the table
and this is one of the
main fish that he fed us.
Gordon: Wow, how cool.
Beautiful.
So you literally eat this raw?
Kimi: We always would
eat this fish raw.
This fish eats a
lot of seaweed and so,
it tastes different all on
different parts of the island,
depending on what type of
seaweed is growing there.
Gordon: Thank you. Wow.
Kimi: Can you taste that?
Gordon: That was delicious
and it does taste a little bit
seaweedy, a little bit salty.
Kimi: Ah-hmm.
A lot of times we
add seaweed for flavor.
Gordon: Yeah.
Kimi: With this fish,
it's already pre-seasoned,
because of it's diet.
Gordon: I mean, it was
like the perfect trip to any
fishmonger you'll ever go to,
your entire life.
I didn't think it would
taste that good and my
god, without any dressing,
without any chili,
or any soy.
And so, that's got me
thinking now, you know,
do I make this feast
predominantly around
the fish locally,
or is it meat right now?
Honestly, I'm
spoiled for choice.
One thing's for sure, a
fish that seasons itself
is a new one on me.
If only it could catch
itself and cook itself,
I'd be laughing.
But with my feast now,
just three days away,
it's time to widen
my search for some
incredible ingredients.
So, I'm gonna
meet a local farmer,
who's an expert in hawaii's
most famous native dish, poi.
Wade, good morning.
Wade: Oh, what's up, bro?
Gordon: The king of poi,
good to see you, bud.
Wade: Oh, good to see you.
Gordon: Absolute pleasure.
Wade: Now, we're
blood brothers.
Gordon: Now, we're what?
Wade: We're mud brothers.
Gordon: Mud brothers. Thank you.
How long every day, do
you spend in that mud bath?
Wade: Three or
four hours a day. Yeah.
Gordon: Poi is made from
taro plants, which were first
brought to these islands by
the polynesians,
around 1,000 years ago.
Gordon: (bleep). It's slidey.
It's like a mud bath.
The mud is pretty
tough to deal with.
Much like wade's laugh.
Gordon: Ah, come on, (bleep).
But, he's gonna be showing
me taro picking, which
requires a special skill.
Wade: You know karate?
Gordon: Yes.
Wade: Oh, side kick it.
Gordon: Side kick it there?
Wade: Yeah.
Gordon: So you put
your foot down first?
Wade: Yeah,
and then, your heel.
Heel, toe. Yeah,
and you push 'em under.
Gordon: Why are
you doing that?
Wade: 'cause otherwise
it'll break inside.
Then you got
only half the taro.
Then you gotta
dig with your hand.
Gordon: This is true.
So you're using the base of
your heel, to snap the roots.
Wade: Right. Come on,
boy, let's go.
Gordon: I know, I know, I'm
trying to get the, I'm trying
to get the mother one, here.
Wade: This can't
be that hard, bro.
Step up, yeah, like this,
push 'em, put your toe open.
Gordon: So you put
it between your toes.
Wade: With your toe and
you step and knock 'em over.
Push 'em.
There you go, boy!
(bleep), we're gonna make a
farmer out of you yet, bro.
Gordon: And pull up
with the roots, right?
Wade: Yeah, and you always
wash and rinse and rinse 'em.
That's correct.
Clean 'em good now.
Gordon: Look at the color
of my (bleep) toes, man,
what have you done to me?
Wade: You know, the people they
pay big money for mud baths,
you're getting free, bro.
Wade: That's enough,
that's plenty.
Gordon: What a
technique though.
(bleep). That's amazing.
We karate chopped our taro
from the mud bath, but they're
a long way from becoming poi.
First, they must spend a
few hours in wade's steamer.
At least there, they
can't hear his laugh.
Gordon: Obviously, if the
skins are nice and warm.
Wade: Right.
Gordon: They come off
relatively easy, right?
Wade: Right.
It's like a potato.
Gordon: And what
would you eat it with?
Wade: Corned beef.
Gordon: Right.
It's almost like your
mashed potato, then?
Wade: Right.
Gordon: Yeah?
Wade: Right.
Gordon: Yeah.
Packed with starch.
Is it healthy?
Wade: Oh, yeah.
You can eat nine
pounds of poi a day.
Gordon: Stop it.
Wade: And don't get fat.
Gordon: Stop it.
Wade: Mmm-hmm.
Gordon: You've hardly
got a six pack.
So, we've steamed them,
we've cleaned them,
what do we do next?
Wade: Now, we go inside.
Gordon: Peeling these with
you reminds me of peeling
potatoes with my grandma.
Wade: I don't look
like her, huh?
Gordon: No, but
you sound like her.
So, what happens next?
What is this contraption?
Gordon: We put them in there?
Wade: And you hold on the
top here, you just press.
You go slow and every now and
then, you grab a little water.
Gordon: Got ya.
Wade: And then you push
'em all the way down till
you hit, there you go.
Coming out.
Gordon: That's it there.
Look at it.
It's like this big,
thick, gloopy lava.
Wade: That's poi cream,
instead of ice-cream.
Gordon: Poi cream.
Wade: Poi cream.
Gordon: Now, please
tell me, is that done?
Are we ready now?
Wade: No.
Gordon: Stop it.
Wade: Not yet.
One more thing.
Gordon: Stop it.
Wade: Box 'em in like that.
Box 'em in now, poom, poom.
Smash your hand now.
There you go, that's
the go, that's what
capelli means, boxing.
There, you hear that sound?
Yes, sir, now you
feel 'em, bro. See?
Get your hands in there bro.
Gordon: But it feels
like you're slapping
somebody's arse.
Wade: Whatever it takes, bro.
Gordon: No!
After beating the
poi within an inch of its life.
Wade: But you did good,
bro, you did real good, bro.
Gordon: Last time
I saw a bucket like that,
I was about to wallpaper
and paste my mum's kitchen.
Wade: You know what?
You can use this too, bro.
Gordon: Oh.
Wade: This would good stick.
Gordon: The poi is
finally ready to taste.
Wade: Lovely, right.
I can tell, you're
not saying a word.
Gordon: (bleep).
'cause I'm (bleep)
lost for words.
Can we season that
with salt and pepper?
Wade: You can do whatever
you want, but not
over here, that's sacred.
Grandma would turn
over in her grave, bro.
We don't want that
to happen, man.
Gordon: I do not
want that to happen.
Do you think this
work in a dessert?
Wade: Oh, yeah.
Hell, yeah.
We eat everything.
Gordon: Good job, bud,
been an absolute pleasure.
Good to see you, bud.
Thank you so much.
Wade: Yeah, same here, bro.
(speaking in native language).
Gordon: I'm stuck
between a rock and
a hard place right now,
whether it's a dessert,
or do I go down into a savory?
But, when you have
a producer that is still
in love with something,
after decades of making it,
I need to do it justice,
because if I don't,
trust me, not only
will he let me know,
but he'll kick my ass.
Now, I'm still in search
of that incredible centerpiece,
the protein and I'm on my way
to meet an incredible hunter.
The big problem I have,
is that this guy hunts
with a bow and arrow
and I've never done that.
Accurate bowmanship puts
food on the table for
game hunter, robin kean.
If I don't embarrass myself,
I'll count that as a win.
Robin. How are you, sir?
Robin: I'm doing
well, mr. Ramsay.
Gordon: They say that you
are the best on the island
with a bow and arrow.
I've never shot these things,
but, we'll hope for what?
Robin: Oh, we're
going after axis deer.
Gordon: Right.
Robin: We have goats,
deer and pigs out here,
and they're
all non-native to the island.
Gordon: Right.
Robin: We do have to
bring the numbers down.
They are affecting
the ecosystem.
Gordon: Wow.
So, big nuisances.
Robin: Big nuisances.
Let's gear up
and get out there.
Gordon: Axis deer were
first introduced to hawaii
as a gift from hong kong
to island royalty.
What a view.
Robin: Wait till
we get up top.
Gordon: But, with no natural
predators, the population
has exploded and over grazing
badly damages this
beautiful landscape.
Enter hawaii's
answer to robin hood.
Robin: Oh, the wind.
The wind's gonna screw us.
Gordon: Why?
Robin: You feel that's
just swirling on us?
Gordon: Yeah.
Robin: And you have
all that cologne on.
Gordon: (bleep).
Robin: So, we're
gonna move real slow.
Get down to the shadows?
Gordon: Yes.
Robin: Then we're gonna
get across and then, hopefully,
into the dip and then
we're gonna go up the dip.
So when you draw.
Gordon: Yes.
Robin: Try and keep your
bow low in one quick motion,
'cause you can slowly
rise up after you draw.
Don't move,
don't move, don't move.
The farthest right black
one is the best one right now.
We need him to get into this
ravine, so we can cut across.
You gotta sneak
up on him, right?
Gordon: So, I'll follow you?
Robin: Yeah.
There are two over there.
Gordon: Is it close
enough to shoot?
Robin: No. Stay low.
They see me.
Gordon: There's two more.
Robin: Yeah.
Gordon: Yeah, just in there.
Robin: Yeah, go for it. Shoot.
Robin: Try and
keep your bow low.
Gordon: (bleep).
I might look like rambo,
but it seems my first
blood is still some way off.
This could be a long night.
Robin: They're out
of there before the
arrow even got close.
Gordon: And what is it,
because they hear the bow?
Robin: Yeah. Sound's
faster than the arrow.
Gordon: Yeah. Damn,
that's bloody hard.
Because I got in a great
position, 60, 70 yards.
And literally, the minute
I let go, they jumped.
So, I missed my shot.
I might have no idea
about hunting deer, but
fortunately, robin does.
And he's let me have
one he shot earlier.
It's a win for hawaii's
delicate ecosystem.
Let's just hope it's
a triumph on my menu.
Robin: I cooked some up
here, if you wanna try it.
Gordon: So, this is the
loin here, just seared?
Robin: Yeah, this is pretty
much one of the best cuts.
You can almost eat it rare.
Gordon: That's incredible
and so, it will be feeding
off what we're standing on now
grasses and berries.
Robin: Grass, guavas, mangoes.
Gordon: I honestly
thought that was gonna
be a lot tougher.
That is delicious. Wow.
I'm just amazed, it's
almost like a super lean beef.
Robin: It's 98 and
a half percent lean.
Gordon: Is that what it is?
Robin: Yeah.
Gordon: Wow. The good news
for me, is that I've got it for
the cook and that's a dream.
Brilliant.
Absolutely brilliant,
great job. Thank you.
Robin: Yeah, cheers.
And yeah, you owe me for
that arrow that you shot.
We couldn't find it.
It was a clean miss
though, good job.
Gordon: Damn.
I've now just
got 48 hours to
finalize my hawaiian feast
and if I'm gonna impress
the locals, my cooking
needs to really hit the spot.
Unlike my archery.
Now, I'm on my way to
meet an amazing owner of one
of the most incredible farms,
ono farms, on this island.
Ono, that means delicious, and
I'm hoping to find delicious,
incredible fruit that I
could hopefully, utilize and
use across the final cook.
There's 70 tropical
fruits grown on this farm.
I mean, there's bound to be
something there, that I've
never seen or tasted before.
Almost all of hawaii's
fruits arrived on these
shores from other nations.
Farmer chuck boerner's
family have introduced
six varieties themselves.
Gordon: Chuck!
Chuck: Hey. How you doing?
Gordon: What an amazing farm.
Chuck: Welcome.
Gordon: Thank you.
Chuck: Yeah, you
haven't seen anything yet.
We're gonna start right
here with some red bananas,
which I've been saving for you.
Gordon: A red banana?
Chuck: Yeah. Right here.
Grab one.
Gordon: Any one?
Chuck: That's a
good one there.
Gordon: Thank you.
Bloody hell, look at
them in the sunlight,
they are really red.
So the skin is red?
Chuck: But look at that
orange that's on the inside.
Gordon: Absolutely delicious.
They are so sweet.
Chuck: Aren't they?
I think we ought to take
a couple along with us,
in case we get hungry.
Gordon: Yeah, good idea.
You just throw?
Chuck: Compost.
Gordon: Are you gonna drive?
Chuck: Yeah.
Gordon: Come on then. Ooph! Yes.
Chuck: Okay, we're off.
Huh, hold on.
Gordon: When chuck says,
hold on, he (bleep) means it.
(bleep). He floors
it around his farm circuit,
like it's the ono raceway.
Gordon: (bleep).
On every branch,
it seems there's a
new fruit to see, if
they don't blind me first.
(bleep). (bleep).
Chuck's first pit stop
is to harvest papaya.
We're going in here?
Chuck: Yeah. Alright.
Gordon: Chuck, seriously?
(bleep).
We race on, to
sample some cacao seeds.
Chuck: Don't chew 'em, just
suck on 'em like a candy.
Gordon: Wow, delicious. Ooph!
Chuck: Yee-haw.
Gordon: Wow. Grass
doesn't look as long,
when you're sat inside.
You jump out,
then it's bloody long.
Chuck: Yeah, just watch
out for the snakes, huh.
Gordon: There's
snakes in here?
Chuck: No snakes in hawaii.
I'm just thinking of
fruit you've never
had, called bilimbi.
Gordon: Bilimbi?
Chuck: Yeah.
Gordon: No.
Chuck: It's close by, yeah.
Gordon: Thank god for
that, I'm feeling sick
with your driving.
Oh, my god, it's sour.
Chuck: Ah-ha. Yeah,
it's not too sweet.
Gordon: Bloody hell.
(coughs).
What do you use 'em for?
Chuck: As a lime substitute.
Gordon: So, where
are they from?
Chuck: Originally, they're
from the philippines.
So that's all
part of, you know,
how hawaii is in the middle
of the trade winds out here.
Gordon: Chuck, what
an incredible insight.
Also for me, seeing fruit for
the first time and tasting it,
again, another layer's
been peeled back on this
incredible combination
of cultures and cuisines.
Thank you.
Chuck: Good.
Gordon: Drive
carefully in that car,
will you, please, yeah?
Chuck has given me
some great ideas, like,
never let chuck drive.
But he's also
shown me some incredible
ingredients for the feast.
But, there's another
storm breaking.
Look at that. (bleep).
I hope this jeep is
equipped with an anchor.
The actual bridge is filling
up with water, as well.
I've never seen a river
running across the bridge and
a massive river
running under the bridge.
Look at that river down there.
Holy mackerel.
I don't wanna hang around
here long, trust me.
Otherwise, I'll
be (bleep) toast.
Bloody hell, and
look what's happening
to the road down here.
It's disintegrating,
literally, into a river.
So right now, it's not
an engine you want,
it's a (bleep) paddle. Wow.
Making like a skid path,
because I'm
literally spinning my
wheels, as we go round.
Look at that.
That's what I
call a waterfall.
Listen to that roar.
Oh, boy.
That is ridiculous.
The power coming from that
is absolutely incredible
and the spray is insane.
But that is
breathtaking. My god.
A perfect shower on a
very humid, stormy day.
Every corner,
there's another waterfall.
Any other country, it would be
a national landmark, but here,
it's almost like a bus stop.
The rain is relentless and
right now I could really
do with some comfort food.
So, I'm heading for a
slice of hawaiian heaven.
Everybody's in love
with banana bread, it's almost
like a staple here in hawaii,
and I'm a big lover,
I grew up with it.
But they say,
sandy's is the best.
I can't wait to see
what the fuss is about
sandy's banana bread. Morning.
Sandy: Aloha.
Gordon: Oh, aloha,
how are you?
Sandy: Very well.
Gordon: Oh, my god, the
smell is extraordinary.
I am dying to try
some banana bread.
Sandy: I can't give it
to you, you're so mean.
Gordon: What?
It's not me.
It's the idiots I
have to work with.
I don't mean to curse,
it's just, unfortunately,
they (bleep) drop out.
So just show me how you make
it then, give me something.
Sandy: Sure, sure, if
you promise not to yell and
swear at me, you can come in.
Gordon: I promise.
Sandy: Come in the back.
Gordon: Come
in the back. Excellent.
Man, you're a toughie.
Oh, dear, my
reputation precedes me.
Time for some damage control,
doing what I do best.
Sandy: So we're gonna put
flour first and then sugar.
Gordon: Salt.
Sandy: Simple, simple.
Gordon: Right.
Sandy: Look how much
bananas go into the mix.
Gordon: All of that in there?
Sandy: All of it.
And then we're gonna
put our hot melted
butter right over it.
Gordon: Wow.
Sandy: So we're gonna
mix it, almost like s's.
Like just s's.
Gordon: S for (bleep).
Sandy: Or super.
Gordon: Damn, I
slipped up here.
But my charm offensive
seems to be working.
Without a measuring cup
in sight, they're judging
the quantities completely
by eye and it looks great.
Sandy: We have four
generations that work in here.
My father is hawaiian chinese.
He and seven generations
of his family are
original to this spot.
Gordon: So, the
essence of the trade winds,
it festers this incredible
melting pot of different
origins, different cultures.
Sandy: That's what hawaii is.
Gordon: Here we go. Oh, man.
The smell coming
from this oven is amazing,
and it's taking me
back to my childhood.
I can't wait to taste it.
Sandy: Mmm, oh you did good.
Gordon: That is
(bleep) delicious.
Sorry.
That is delicious. Sorry.
Banana bread that
makes you curse.
Sandy: Ah-hmm.
Gordon: It's that good.
Sandy: Yes.
Gordon: Oh, my god.
Sandy: You're a lot
nicer in person.
Thank you very much.
Mission accomplished.
Sandy: So nice to meet you.
Gordon: Thank you so much.
Sandy: Thank you.
Gordon: God bless. Delicious.
Thank you.
Bye bye, thank you.
Sandy: Aloha.
Gordon: (bleep) weather.
I've got just 24 hours
left, to put my own unique
twist on a hawaiian feast.
Tasting that banana
bread has got me thinking
about my dessert.
I could use banana, or
maybe that poi cream.
But there's one more local
delicacy to try, breadfruit.
It's another canoe plant,
brought here centuries ago,
by exploring polynesians.
But, it's a new one on me.
Mike is a guardian
of the largest breadfruit
collection in the world,
with over 150 types
to choose from.
Gordon: What's so special
about the breadfruit, mike?
Mike: You can do anything
a potato or rice can do.
Gordon: Right.
Mike: Complex carbohydrates,
a lot of vitamin a,
vitamin c, a lot of protein.
Gordon: But is it a fruit,
or is it a vegetable?
Mike: It is a fruit.
Gordon: But it can be
used as a vegetable.
Mike: You bet, yeah.
Gordon: Wow. That's what the
trade winds legacy blows in,
food with an identity crisis.
Gordon: That's amazing.
Mike: Break that
open with your hands.
Gordon: Really?
Just tear it open?
Mike: Yes.
Gordon: Bloody hell. Whoa!
So that's strong inside there.
Mike: Yeah.
Gordon: Huh?
Mike: You can tell the
sweetness, try to grab
a little bit like.
Gordon: (bleep).
Mike: And then.
Gordon: (bleep).
I don't know.
Do you know, with the
new baby, diapers everywhere,
I'm just not sure that, argh.
Mike: So imagine that
in a pot, with some
chocolate, some honey.
Gordon: Have you been smoking?
Mike: No, no,
that's the real deal.
Gordon: (bleep).
Yeah, how can we turn this
thing into something delicious?
Mike: I challenge
you to make something
with this breadfruit,
on your trip here in hana.
Gordon: So, I think what
I'd like to start off with,
is maybe a firmer one,
a less ripe one.
Mike: Okay.
Gordon: Because I've
got a couple of ideas,
but I'm just not too sure
about the super sweet one.
Mike: Sure, yeah, I got
some right over here.
Gordon: Thank you.
Mike: And we can
pick a couple more.
Gordon: Great. Breadfruit,
let's be honest,
not the most appetizing
looking fruit, stroke vegetable.
It's almost like,
finding the right stage
of that breadfruit
and you turn it into a
vegetable, or into a dessert,
'cause that was super sweet.
Yeah, intriguing, it's
definitely got me thinking.
This is it, the final cook.
And for me, it's time to
give back, understanding what
these trade winds have done
for this incredible island, but
more importantly, give back,
the way the
island's given to me,
because it's been amazing.
Let's hope I do the
forage and the diving,
the hunting justice,
no egg on my face and give
them a meal to remember.
Five days ago, chef sheldon
sent me off on my journey.
Now, it's time to show
him what I've learned.
Gordon: Sheldon!
Sheldon: Hey, what's up, chef?
Gordon: How are you, bud?
Good to see you, my man.
Sheldon: Hey, man.
Oh, you're alive.
Gordon: Alive. Barely.
Sheldon: Still kicking.
Gordon: What a week.
Bloody brilliant.
Sheldon: You got to meet
a bunch of my friends
and the people of hana.
Gordon: Yes. Now I get it.
The trade winds,
what it means,
but more importantly, this
bounty of produce, incredible.
You started?
Sheldon: I started, which...
I've been slaving
away, I even built a
fire already for you.
Gordon: You're making
me feel bad now, huh?
Sheldon: That's exactly
what I'm trying to do.
Gordon: I'd better get going.
What's that
called, by the way?
Sheldon:
No, so, we're cooking in
the imu, the fire pit.
Gordon: And is it
gonna be hot enough?
Sheldon: You feel it on
your balls, don't you?
Gordon: I can feel it. (bleep).
Now I can, yeah. Huh.
Roasted testicles is the least
of my problems, sheldon's
clearly in his element.
If I don't step up, I'm toast.
Gordon: I'd better
get started, bud.
What's your centerpiece?
Sheldon: I'm gonna
be cooking ulu.
Gordon: Hulu?
Sheldon: Ulu, breadfruit.
I forgot, I gotta keep
on going back to the
layman's term for you.
Gordon: Yeah, I'm sorry, yes.
Sheldon is cool as a
cucumber, but I'm really
feeling the heat now.
And not just from that fire.
Sheldon: What's amazing about
this, I'm actually just gonna
bury it underneath the coals.
Gordon: Oh, really?
Sheldon: Yeah, and
it'll steam in itself,
I will cut the skin off
and it will be
beautiful on the inside.
Gordon: And how will
you finish that off?
Sheldon: First thing I
made you do was forage
for those sea urchins.
Gordon: Yes.
Sheldon: So we're just
gonna top it off with that.
Gordon: Wow, wow,
wow, wow, wow.
While sheldon cracks on with
his traditional dish, I let
him know how I've decided to
put a british spin on
hawaii's finest food.
Gordon: I'm gonna use
breadfruit as well.
Sheldon: Okay.
Gordon: Like an incredible
mashed potato for the
cheap cuts from the deer...
The belly, the neck, the
shoulder, and make like a,
don't go crazy now,
look at that face,
almost like a shepherd's pie.
Except we're not using
lamb, we're using deer.
Sheldon: Alright.
You've come to hana,
to cook a shepherd's pie.
Gordon: No, it's
gonna be a different
take on the shepherd.
Imagine a shepherd's pie
with the most amazing
venison in there.
Sheldon: Alright, I guess
I have to just see it.
Gordon: Sheldon's not hot
on my pie, that's a worry.
Gordon: I'm running
behind, man.
Trust me, the taste
will blow him away.
Gordon: Oh,
(bleep), that's hot.
Gordon: Huh.
Bloody hell, I don't think
that needs turning up.
I'm gonna fry up all
the vegetable first.
Sheldon: Okay.
Gordon: And then
add the venison to it.
That is so hot.
For his main course,
sheldon's preparing one of the
weirdest fish I've ever seen.
Gordon: What's that
fish you've got there,
what's that called?
Sheldon: This is opelu kala.
Kimi got this
beautiful shot on it.
Gordon: And you cook
it whole like that?
Sheldon: So, we're gonna
cook it whole, kind of
in its shell, so to say.
Gordon: Right.
Sheldon: It has this
crazy leather skin.
Gordon: That's incredible.
I've never seen that before.
Sheldon: Feel how rough it is.
Gordon: Yes, it's
almost like a dolphin.
Holy (bleep).
That's hot in there.
(bleep). (bleep).
Oh, sheldon, what
are you doing to me?
So far, I'm the
only one cooking.
All you've done is
stuck it on the fire,
and laughed at me.
Sheldon: I think
I've watched one of
your shows, you said,
"work smart, not hard."
chef, so.
Gordon: Yes.
Do you mind
just giving that
venison a little stir, please?
You checking the
seasoning on that?
Sheldon: It's definitely
seasoned, chef.
Gordon: Yes. A
little bit too much salt?
Sheldon: A touch, a bit.
Gordon: (bleep).
What was that?
Sheldon: It's some of the
charcoal kind of popping,
telling you to hurry up. No, no.
Gordon: Dodging flying embers,
I crack on with my dessert.
I've got big plans for
that hawaiian staple, poi.
Okay, now possibly
for one of the boldest
things I've ever attempted.
I'm gonna make a poi custard.
Sheldon: A poi-nacotta?
Gordon: A poi-nacotta.
Exactly that.
So, I'm gonna finish it
off with a little bit of
a whipped coconut cream.
Sheldon: I heard uncle
wade had some words to say
to you in the taro patch,
you wasn't doing
your part, man.
Gordon: I know,
what's that guy like?
Honestly. My toes
are still caked in mud.
What a character,
though, huh?
Do you think
wade's gonna like this?
Sheldon: I mean,
there's only way to see.
Gordon: Yes.
Sheldon: I can assure
that it's never been
used in this form before.
Gordon: Really?
Let's hope he likes it.
It's not long until
all the guests arrive and
I'm really up against it.
Are you good?
Sheldon: Yeah, I'm
gonna get some of this
lobster on the grill.
Gordon: Stop that, you're
not cooking are you?
Sheldon: I'm actually
cooking, chef.
Gordon: Oh, my lord.
Sheldon: So, ginger,
garlic, black bean,
that's a lot of flavor.
We're gonna tone that down,
with some coconut milk.
Gordon: Beautiful. And
you've grill the lobsters,
the lobsters go inside?
I've still got to
make the topping for my
hawaiian shepherd's pie.
Gordon: Breadfruit is
cooked, so you can slice
that with the butter.
That's beautiful.
So, that is now
ready for mashing.
At last, I can
start my final dish.
More of robin's deer.
Seared loin steaks, glazed
with soy sauce and lime.
But, before I know
it, our guests are sat
down and are waiting.
Everyone who's taught me about
hawaiian cuisine is here,
to taste my
take on their food.
No pressure then.
Sheldon: Chef, are
you ready to serve?
Gordon: Yeah,
ready to go, bud.
Finally,
my feast is finished.
Shepherd's pie, made with
venison and breadfruit mash.
Seared venison loin,
with breadfruit gravy.
And for dessert, poi panna
cotta, with kukui nuts.
(bleep).
But sheldon's also
pulled out all the stops.
Opelu kala fish in seaweed and
lemon sauce and spiny lobster,
cooked in spicy coconut,
with breadfruit.
Topped with a fern
and sea urchin garnish.
Gordon: Yeah?
Sheldon: Let's go.
Gordon: Aloha.
Group: Aloha!
Gordon: Am I pleased
to see you guys.
Let me help. Oh.
Group: Oh!
Woman: Opelu kala.
Man: Yes.
Gordon: On the back of those
incredible trade winds that
have helped put this unique
cuisine together, I
thought I'd bring a bit
of wind from scotland.
So this shepherd's
pie, this is my take.
Enjoy, please,
all of you, dig in.
Ah, amazing.
(applause).
Gordon: Enjoy.
What an amazing
insight to unlock all
those incredible secrets,
to understand what true
hawaiian cuisine is all about.
Phenomenal, because it's
multi-layered and incredible.
From what the ocean gives
you, to what the mountains
deliver, on a different level.
What do you think's going
through their mind, right now?
Sheldon: I could tell
you what, they've never
had shepherd pie made
with the local venison.
Man: Chicken and rice.
Uncle russell:
You know what this
is a huli huli chicken.
(laughter).
Gordon: Fingers crossed,
one little treat, as a
parting thank you, really.
I took that poi, turned
it into a poi-nacotta.
Now, you're either gonna
love it, or you're gonna
hate it, but, you know,
I've got thick skin,
so I can take it.
So, please, jump in.
I'm gonna wait till the man
takes one spoonful over there.
Man: Wow.
Woman: Gordon, it's awesome.
Man 2: Delicious.
Man 3: Number one.
Man 4: So good.
Gordon: Well, at least
they like my poi-nacotta.
But now, it's
the moment of truth.
The hana community leader,
kaui delivers the verdict.
And kaui, what's the
general consensus?
Kaui: The venison was really
soft and it's nice taste.
And then, heads up to sheldon
with, you know, stuff that
we are super familiar with,
the opelu kala.
The lobster was
nice and refreshing.
But I think, overall, we
all agree, that shepherd's
pie was pretty amazing.
Woman: Comfort food.
Kaui: Flavorful.
A little bit on the salty side.
Gordon: You called it.
Yeah, you're right.
An amazing day and great
feedback from, not just
experts, but proper islanders.
But for me,
a week of a lifetime.
You've been amazing, bud.
Sheldon: Thanks, chef.
Gordon: Thanks, man.
Right, onto the next adventure.
Good luck, bud.
Good to see you, man.
God bless.
Thank you, bud.
(applause).
Sheldon: Thank you.
Gordon: Who'd believe
this far out in the pacific,
you'd find an incredible layered
surprising trade winds cuisine.
A fish roasted in its
leathery skin, that's so
moist and luscious inside.
A muddy root vegetable,
that can make a delicious
dessert and torrential rain,
that grows such
mind-blowing fruit.
My hana coast experience
this week, a chef's dream,
because I've packed
so much into it,
but, truthfully, I've
got so much out of it.
Captioned by
cotter captioning services.