1 00:00:03,463 --> 00:00:04,839 Gordon... 2 00:00:04,922 --> 00:00:06,424 Never turn your back to the ocean. 3 00:00:06,549 --> 00:00:08,301 Never turn, gotcha. 4 00:00:08,676 --> 00:00:09,802 Ready yourself. 5 00:00:14,432 --> 00:00:15,600 This is mad. 6 00:00:15,683 --> 00:00:17,602 This is not like foraging berries. 7 00:00:18,019 --> 00:00:19,687 This is foraging on steroids. 8 00:00:22,607 --> 00:00:25,234 Hide, hide, hide, hide, hide. There is a big set coming. 9 00:00:47,131 --> 00:00:48,633 GORDON I'm off the coast of Portugal, 10 00:00:48,758 --> 00:00:52,553 in south western Europe I'm starting my journey in Nazaré, 11 00:00:52,637 --> 00:00:54,847 close to where over 500 years ago, 12 00:00:54,931 --> 00:00:59,519 Portuguese explorers set sail, forging a vast global maritime 13 00:00:59,602 --> 00:01:02,563 empire that monopolized the spice trade. 14 00:01:08,945 --> 00:01:11,948 That was insane, I'm here to meet, Kiko Martins, 15 00:01:12,073 --> 00:01:14,575 a talented Portuguese chef who's had 16 00:01:14,659 --> 00:01:16,869 quite the journey of his own. 17 00:01:16,953 --> 00:01:18,871 Now, he's gonna introduce me to this lush, 18 00:01:18,955 --> 00:01:22,291 rugged, incredible country, and get me up to speed with 19 00:01:22,375 --> 00:01:26,087 the food and spirit that this beautiful land has to offer. 20 00:01:26,170 --> 00:01:28,798 Where is he? There he is. Kiko. 21 00:01:28,923 --> 00:01:31,801 Gordon. Come on in. 22 00:01:33,177 --> 00:01:36,597 GORDON Born in Brazil, to Portuguese parents, Kiko Martins, 23 00:01:36,681 --> 00:01:40,059 studied at the famous Cordon Bleu, in Paris, 24 00:01:40,518 --> 00:01:44,188 before honing his skills in Michelin star kitchens across Europe. 25 00:01:44,272 --> 00:01:46,566 He returned to Portugal where he now celebrates 26 00:01:46,649 --> 00:01:49,902 the simplicity of the country's ingredients. 27 00:01:51,529 --> 00:01:53,698 Kiko. Gordon. 28 00:01:53,781 --> 00:01:55,825 What took you so long, man? Are you okay? 29 00:01:55,950 --> 00:01:57,535 Oh my god. Good to see you, all good. 30 00:01:57,618 --> 00:01:58,619 All good, really? 31 00:01:58,703 --> 00:02:00,413 Do you know, this is the biggest waves in the world, man. 32 00:02:00,496 --> 00:02:01,539 Seriously? Really. 33 00:02:01,622 --> 00:02:02,748 If you come here in the wintertime, 34 00:02:02,832 --> 00:02:05,334 between November and February, this will get, 35 00:02:05,418 --> 00:02:07,420 like, 80 feet, like 25 meters big. 36 00:02:07,545 --> 00:02:08,629 Mad. So today I'm lucky. 37 00:02:08,713 --> 00:02:09,839 You are in my country, so, 38 00:02:09,964 --> 00:02:11,424 you are a lucky bastard. 39 00:02:11,549 --> 00:02:14,510 Let's have a seat and I have something prepared for you. 40 00:02:14,594 --> 00:02:17,555 First real time for me in Portugal. 41 00:02:17,638 --> 00:02:18,931 You'll love it. 42 00:02:19,015 --> 00:02:22,935 This week for me is crucial to get to the true DNA of Portuguese cuisine 43 00:02:23,019 --> 00:02:25,563 because they've always been overshadowed by the Spanish. 44 00:02:25,646 --> 00:02:27,231 It's good that you are speaking about the Spanish 45 00:02:27,315 --> 00:02:29,442 because we are definitely different from the Spanish. 46 00:02:29,567 --> 00:02:32,612 The ocean plays a very important role in our culture, 47 00:02:32,695 --> 00:02:34,363 community about food. 48 00:02:34,447 --> 00:02:35,948 Portugal is a country about simplicity. 49 00:02:36,032 --> 00:02:37,617 And the quality of the products. 50 00:02:37,700 --> 00:02:40,369 Even for this, this is barnacles, 51 00:02:40,453 --> 00:02:41,787 and look at the size of this. 52 00:02:41,871 --> 00:02:43,039 So that's the? 53 00:02:43,456 --> 00:02:44,749 The percebes. 54 00:02:47,335 --> 00:02:49,045 Percebes. Almost perfect. 55 00:02:49,128 --> 00:02:50,671 I'll be your Portuguese teacher. 56 00:02:50,755 --> 00:02:52,882 Look at the size of these, like elephant toenails, they're huge. 57 00:02:52,965 --> 00:02:53,841 Huge. 58 00:02:53,925 --> 00:02:55,301 They're ugly, what's so special about them? 59 00:02:55,384 --> 00:02:56,969 It's like a dip into the sea, you know? 60 00:02:57,053 --> 00:03:00,806 You can't get anymore sea than this and the way I recommend 61 00:03:00,890 --> 00:03:03,059 to eat this, like, to dig into it, like, 62 00:03:03,142 --> 00:03:06,479 you open it, and then the big thing, look at this size. 63 00:03:06,562 --> 00:03:08,898 And what have you just cooked them in? Saltwater? 64 00:03:09,023 --> 00:03:10,983 I just cooking them in the water that they were in, 65 00:03:11,067 --> 00:03:13,903 no butter, no cream, no béchamel, nothing. 66 00:03:13,986 --> 00:03:16,489 Just simple and then the way to eat is, like, 67 00:03:16,572 --> 00:03:18,366 to get, like, a shark mouth, you know? 68 00:03:18,449 --> 00:03:21,118 Like a, mm. 69 00:03:21,202 --> 00:03:25,206 A shark. Good? 70 00:03:25,331 --> 00:03:27,792 Wow. I mean, they are delicious. 71 00:03:27,875 --> 00:03:30,211 Delicious, yeah? Beautiful. 72 00:03:30,294 --> 00:03:33,130 Everything that comes from this ocean, it's amazing, 73 00:03:33,214 --> 00:03:35,132 that's what makes Portugal so special, you know? 74 00:03:35,216 --> 00:03:36,926 Do you think it's good enough to compete with the 75 00:03:37,051 --> 00:03:38,094 French and the Spanish? 76 00:03:38,177 --> 00:03:40,221 Of course, for sure. I love to beat them. 77 00:03:41,514 --> 00:03:43,015 Where does this competitive streak come from? 78 00:03:43,099 --> 00:03:44,725 How good are you on a scale of one to ten? 79 00:03:44,809 --> 00:03:47,812 I'm around 9.9, maybe. You'll tell me in the end. 80 00:03:47,937 --> 00:03:49,522 I want to challenge you. 81 00:03:49,647 --> 00:03:50,398 Right. 82 00:03:50,481 --> 00:03:52,233 In the last day here, in Portugal, 83 00:03:52,358 --> 00:03:54,443 we'll cook together for a very important person here, 84 00:03:54,527 --> 00:03:56,237 the mayor of Nazaré. 85 00:03:56,362 --> 00:03:57,321 Seriously? 86 00:03:57,405 --> 00:03:59,657 But here Gordon, Michelin stars don't count here, okay? 87 00:03:59,740 --> 00:04:02,743 Here, what counts is what you're going to learn in this week, 88 00:04:02,827 --> 00:04:04,537 just the flavor of the food. 89 00:04:04,620 --> 00:04:07,540 Understand the simplicity, don't get too flash. 90 00:04:07,623 --> 00:04:10,710 So, keep it humble, don't over complicate the ingredients? 91 00:04:10,793 --> 00:04:12,128 Exactly. Right. 92 00:04:12,253 --> 00:04:15,131 And make it pure, yeah? That's so good. 93 00:04:15,214 --> 00:04:17,717 Stop eating this, man, you have to deserve to eat this, you know? 94 00:04:17,800 --> 00:04:18,968 I'm sorry. 95 00:04:19,051 --> 00:04:21,637 You have to go to the ocean and find this how to get this. 96 00:04:21,721 --> 00:04:22,847 It's not an easy job. 97 00:04:22,930 --> 00:04:25,391 This is gonna be a journey and a half and I'll 98 00:04:25,474 --> 00:04:26,684 see you at the end of the week. 99 00:04:26,767 --> 00:04:28,060 Thank you for lunch by the way. 100 00:04:28,144 --> 00:04:29,770 You're welcome, man. Be courage. 101 00:04:29,854 --> 00:04:31,147 Kiko is a tough cookie, 102 00:04:31,230 --> 00:04:33,733 he's a strong, strong, strong chef. 103 00:04:33,816 --> 00:04:34,900 You gonna kick my ass? 104 00:04:34,984 --> 00:04:35,860 Over there. 105 00:04:35,985 --> 00:04:37,361 I'm gonna kick yours too. 106 00:04:37,445 --> 00:04:40,281 And then, the double jeopardy, we're cooking for the mayor, okay? 107 00:04:40,364 --> 00:04:42,742 Not our purveyors, not a fisherman, 108 00:04:42,825 --> 00:04:45,077 but the mayor, so, yeah, so he's set me up, 109 00:04:45,161 --> 00:04:50,583 so, first off, percebes, percebes, barnacles. 110 00:04:59,258 --> 00:05:01,927 Man, those percebes were absolutely amazing, 111 00:05:02,011 --> 00:05:04,221 but, super simple, now, according to Kiko, 112 00:05:04,305 --> 00:05:06,307 they're not simple to get. 113 00:05:06,432 --> 00:05:10,811 He's arranged for me to meet a very talented local sea barnacle harvester, 114 00:05:10,895 --> 00:05:14,815 who'll show me how to really get these prize assets. 115 00:05:21,322 --> 00:05:22,198 Ricardo. 116 00:05:22,281 --> 00:05:24,033 Hey, Gordon. Hi bud. 117 00:05:24,158 --> 00:05:26,243 It's amazing today. 118 00:05:26,327 --> 00:05:28,120 Good to see you, bud. I'm so happy to be here. 119 00:05:28,204 --> 00:05:28,996 All good? 120 00:05:29,080 --> 00:05:31,457 GORDON Ricardo Cosme is a percebes harvester. 121 00:05:31,540 --> 00:05:34,210 That does not look easy, okay? 122 00:05:34,335 --> 00:05:35,753 GORDON He forages year round for the 123 00:05:35,836 --> 00:05:37,713 barnacles and knows the waters here, 124 00:05:37,797 --> 00:05:39,632 like the back of his hand. 125 00:05:39,757 --> 00:05:40,633 Look at those waves. 126 00:05:40,716 --> 00:05:41,926 It's gonna be rough. 127 00:05:42,051 --> 00:05:43,803 The harder the waves are... 128 00:05:43,886 --> 00:05:46,764 ...and the deeper the percebes are... 129 00:05:46,847 --> 00:05:48,766 ...the bigger they are and the better ones. 130 00:05:51,018 --> 00:05:53,813 Percebes. Yeah, almost, almost. 131 00:05:53,896 --> 00:05:55,940 Let's go. Wet-suit on? 132 00:05:56,065 --> 00:05:58,609 Yeah. 133 00:06:04,490 --> 00:06:06,242 Is size important for you? 134 00:06:06,325 --> 00:06:07,952 Or thickness? No. 135 00:06:08,077 --> 00:06:09,995 We're talking about the percebes? 136 00:06:10,079 --> 00:06:11,539 We are talking about percebes. 137 00:06:11,622 --> 00:06:12,540 Of course, of course he is. 138 00:06:12,623 --> 00:06:13,582 The thickness, or the size? 139 00:06:13,666 --> 00:06:14,667 Both. Both. 140 00:06:14,792 --> 00:06:16,752 Two centimeters and like thickness of a finger, 141 00:06:16,836 --> 00:06:18,963 those are the ones perfect. 142 00:06:19,088 --> 00:06:23,509 They will cost roughly 90, 100 Euros kilogram. 143 00:06:23,592 --> 00:06:25,177 100 Euros a kilo? 144 00:06:25,261 --> 00:06:27,680 Yeah, because you're risking your life doing this. 145 00:06:27,763 --> 00:06:30,808 Yeah. Shit, I'll just check on my insurance. 146 00:06:37,356 --> 00:06:40,776 GORDON Percebes are even harder to gather than to pronounce. 147 00:06:40,860 --> 00:06:42,987 Each year in Portugal, a handful of people die 148 00:06:43,112 --> 00:06:44,697 collecting them. 149 00:06:44,780 --> 00:06:47,825 Hopefully, the ocean isn't hungry for a new victim. 150 00:06:48,701 --> 00:06:51,120 We need to be constantly watching. 151 00:06:51,245 --> 00:06:53,914 Never turn your back to the ocean. Never. 152 00:06:54,582 --> 00:06:56,876 Gotcha, captain. 153 00:06:56,959 --> 00:07:00,212 Man, like Spiderman, seriously, can you slow down? 154 00:07:00,296 --> 00:07:03,841 Now we're slowly starting to see the size of those waves. 155 00:07:03,924 --> 00:07:05,009 You don't see them yet... 156 00:07:05,509 --> 00:07:06,594 ...you will feel them. 157 00:07:06,969 --> 00:07:08,554 Time to get wet. 158 00:07:11,724 --> 00:07:14,810 me. Really? 159 00:07:17,146 --> 00:07:19,023 GORDON For a veteran like Ricardo, 160 00:07:19,148 --> 00:07:21,317 this is a walk in the park. 161 00:07:21,442 --> 00:07:25,154 But it makes me wish I had a stunt double. 162 00:07:25,237 --> 00:07:26,280 Ready yourself. 163 00:07:30,242 --> 00:07:32,411 Shit! 164 00:07:33,704 --> 00:07:34,663 We need to move. 165 00:07:34,747 --> 00:07:36,248 You can hide in the ******* hole. 166 00:07:36,332 --> 00:07:37,458 Shit! 167 00:07:37,541 --> 00:07:39,293 Okay, Chief, now it's the timing. 168 00:07:40,169 --> 00:07:43,047 GORDON Finding the right size barnacles takes incredible timing, 169 00:07:43,172 --> 00:07:46,759 great strength and just a touch of crazy. 170 00:07:49,303 --> 00:07:51,764 This is not like foraging berries, 171 00:07:51,847 --> 00:07:54,183 this is foraging on steroids. 172 00:07:54,266 --> 00:07:57,895 That is amazing, bloody hell. 173 00:07:58,437 --> 00:08:01,065 They are beautiful, they're really beautiful. 174 00:08:01,190 --> 00:08:02,274 Wow. 175 00:08:02,358 --> 00:08:03,359 Now it's your turn. 176 00:08:03,484 --> 00:08:06,362 But first we need to wait, there is coming a massive set. 177 00:08:06,946 --> 00:08:09,448 Is there really? Look. 178 00:08:12,618 --> 00:08:17,665 Jesus Christ. This is mad. That's strong. 179 00:08:24,296 --> 00:08:29,802 Careful. Gordon... 180 00:08:30,386 --> 00:08:31,387 We need to move. 181 00:08:36,183 --> 00:08:39,395 Hide, hide, hide, hide, hide. There is a big set coming. 182 00:08:48,070 --> 00:08:49,113 I can't get it. 183 00:08:49,530 --> 00:08:50,698 Let's search another hole. 184 00:08:51,407 --> 00:08:52,950 GORDON With the final cook in a few days time, 185 00:08:53,033 --> 00:08:55,911 failure is not an option. 186 00:08:55,995 --> 00:09:00,332 So Ricardo suggests we try our luck in a different spot. 187 00:09:00,416 --> 00:09:03,252 Try to catch those ones, come on. 188 00:09:05,838 --> 00:09:07,673 Got them? 189 00:09:07,756 --> 00:09:09,425 You start to realize the danger when you're 190 00:09:09,550 --> 00:09:11,343 chipping away, with the waves come in, 191 00:09:11,427 --> 00:09:13,721 you let go, do you let go of the goods, 192 00:09:13,804 --> 00:09:16,056 or do you save onto your life? 193 00:09:27,651 --> 00:09:28,527 Nice size. 194 00:09:28,861 --> 00:09:33,073 Woo-hoo. You did it. 195 00:09:33,824 --> 00:09:36,869 100 Euros a kilo, one of the most expensive shellfish 196 00:09:36,994 --> 00:09:39,455 anywhere on the planet, I see why now, 197 00:09:39,538 --> 00:09:41,040 because they're the most dangerous. 198 00:09:41,123 --> 00:09:42,374 Let's go. Amazing. 199 00:09:42,458 --> 00:09:45,294 This confirms how rugged, but stunning, 200 00:09:45,377 --> 00:09:48,005 this country is, especially on the coastline because look at 201 00:09:48,088 --> 00:09:50,382 it, to the naked eye it just looks like, 202 00:09:50,466 --> 00:09:52,384 you know, waves pounding the rocks, 203 00:09:52,468 --> 00:09:56,221 but there's so much activity under there and it's incredible. 204 00:09:56,305 --> 00:09:58,098 Good job, well done, honestly. 205 00:09:58,182 --> 00:10:00,809 Well done, Gordon. Amazing. 206 00:10:00,893 --> 00:10:04,146 Adventurous, dangerous, stupid and delicious. 207 00:10:11,195 --> 00:10:13,906 GORDON With only a few days until I face off against Kiko, 208 00:10:13,989 --> 00:10:17,826 I'm heading inland to meet German ex-pat, Jürgen Strayer. 209 00:10:17,910 --> 00:10:20,829 To meet a farmer who raises, what he claims, 210 00:10:20,913 --> 00:10:26,001 are some of the happiest pigs in the world and happy pigs he says, 211 00:10:26,085 --> 00:10:30,339 makes for the best pork. I can't wait to taste it. 212 00:10:39,932 --> 00:10:41,016 Jürgen. 213 00:10:41,100 --> 00:10:41,892 Good morning. 214 00:10:41,975 --> 00:10:43,435 How are you, sir? Good to see you, man. 215 00:10:43,519 --> 00:10:44,436 Yes. 216 00:10:44,520 --> 00:10:45,854 What a beautiful place. 217 00:10:45,938 --> 00:10:47,648 Yes, it's the paradise for the pigs. 218 00:10:47,773 --> 00:10:49,775 What is the secret behind the pigs? 219 00:10:49,858 --> 00:10:51,652 Space and conditions. 220 00:10:51,735 --> 00:10:54,071 In a conventional pig you have 1 square meters, 221 00:10:54,154 --> 00:10:58,450 our pigs have 1,000 square meters and the pigs running a lot, 222 00:10:58,534 --> 00:11:00,744 that means we have a very good muscles. 223 00:11:00,828 --> 00:11:03,372 The meat is red like beef more or less. 224 00:11:03,497 --> 00:11:05,290 That's amazing, fit, posh pigs. 225 00:11:05,374 --> 00:11:06,458 Yes, exactly. 226 00:11:06,542 --> 00:11:08,460 Wow, you seem very connected, 227 00:11:08,544 --> 00:11:09,795 very passionate about the pigs, 228 00:11:09,878 --> 00:11:11,672 but, where are they? 229 00:11:11,797 --> 00:11:14,800 Come with me, I show the pigs. 230 00:11:14,883 --> 00:11:16,260 GORDON The pigs Jürgen raises, 231 00:11:16,385 --> 00:11:20,180 are called, porco preto or, Portuguese black pigs. 232 00:11:20,264 --> 00:11:21,849 This is the team here, right? 233 00:11:21,932 --> 00:11:23,058 Yes, my colleagues. 234 00:11:23,142 --> 00:11:24,685 GORDON Today, we'll be weighing the 235 00:11:24,810 --> 00:11:27,146 fattening pigs to track their size. 236 00:11:27,229 --> 00:11:29,815 Helping me will be Jürgen's farmhand, 237 00:11:29,898 --> 00:11:31,692 Simon, his daughter Isabelle. 238 00:11:31,775 --> 00:11:32,901 Good morning. 239 00:11:32,985 --> 00:11:35,195 GORDON And another farmhand, Francisco. 240 00:11:35,279 --> 00:11:37,156 Where are these pigs? 241 00:11:37,239 --> 00:11:39,408 Swinies! Swinies. 242 00:11:39,491 --> 00:11:41,785 GORDON First, we must corral the pigs. 243 00:11:41,869 --> 00:11:42,661 Swinies. 244 00:11:42,745 --> 00:11:45,497 GORDON Unfortunately, no-one explained that to the pigs. 245 00:11:45,581 --> 00:11:47,624 You have to run, run. Hut, hut. 246 00:11:47,708 --> 00:11:50,627 Hold on, hold on. Where are you going? 247 00:11:50,711 --> 00:11:51,712 Hey, hey, hey. 248 00:11:51,795 --> 00:11:54,006 Swinies you little bastards, come here. 249 00:11:54,089 --> 00:11:55,299 God, they're not small are they? 250 00:11:55,382 --> 00:11:56,842 Watch out, watch out, Isabelle. 251 00:11:56,925 --> 00:11:58,802 Oh. 252 00:11:58,886 --> 00:12:01,221 This is not gonna work is it? 253 00:12:01,305 --> 00:12:04,016 Hey. Man, it's crazy. 254 00:12:04,141 --> 00:12:06,018 Watch out, Isabelle, watch out. 255 00:12:06,101 --> 00:12:09,146 No, no, no, no. Shit! 256 00:12:09,229 --> 00:12:11,940 Hey. Isabelle, help me. 257 00:12:17,196 --> 00:12:20,824 Oh, this is not gonna work is it? 258 00:12:20,908 --> 00:12:24,244 GORDON I'm in Portugal, attempting to corral the world's fittest pigs. 259 00:12:24,328 --> 00:12:26,538 No, no, no, no. 260 00:12:26,622 --> 00:12:29,541 GORDON Who are proving that pigs can, in fact, fly. 261 00:12:29,625 --> 00:12:32,211 Isabelle, help me. 262 00:12:34,922 --> 00:12:36,340 Nice and gently. 263 00:12:36,465 --> 00:12:38,759 How does the smallest person get them rounded up? 264 00:12:38,884 --> 00:12:41,887 Man, she's good. Really good. 265 00:12:41,970 --> 00:12:44,473 Bloody hell. 266 00:12:44,598 --> 00:12:47,643 Wow, good job, boom, good job, well done. 267 00:12:47,768 --> 00:12:49,937 That's hard, huh? 268 00:12:50,020 --> 00:12:51,980 And the first one please, yes. 269 00:12:52,064 --> 00:12:54,274 One. One, only one. 270 00:12:54,358 --> 00:12:57,402 How do we, how... I've never weighed a pig. 271 00:12:57,486 --> 00:13:00,572 163. 163 kilo? 272 00:13:00,656 --> 00:13:02,491 163 is blue. Blue. 273 00:13:02,616 --> 00:13:04,493 GORDON Their weight is indicated by color, 274 00:13:04,618 --> 00:13:07,579 I am literally putting lipstick on a pig. 275 00:13:07,663 --> 00:13:12,459 Perfect. Next one. Okay? 276 00:13:13,585 --> 00:13:16,004 Happy pig, happy face. 277 00:13:16,088 --> 00:13:17,422 Now we need more. 278 00:13:17,506 --> 00:13:20,801 Come on. Please. 279 00:13:22,094 --> 00:13:23,804 This is a very heavy pig. 280 00:13:23,929 --> 00:13:25,889 Red? Red. 281 00:13:29,685 --> 00:13:31,311 Okay, now. 282 00:13:31,395 --> 00:13:32,688 Lunch? 283 00:13:32,771 --> 00:13:35,274 We have to work. We cook soup for the pigs. 284 00:13:35,357 --> 00:13:36,233 Hold on a minute. 285 00:13:36,316 --> 00:13:37,609 We're gonna cook food for the pigs? 286 00:13:37,693 --> 00:13:39,027 Exactly. 287 00:13:39,111 --> 00:13:40,404 You've lost the plot, kid. 288 00:13:41,405 --> 00:13:45,242 You've gone bananas. Lunchtime for the pigs. 289 00:13:45,325 --> 00:13:46,618 Exactly. 290 00:13:46,702 --> 00:13:48,120 GORDON Lunch for these happy pigs is an 291 00:13:48,245 --> 00:13:51,039 enticing blend of onions, carrots and potatoes. 292 00:13:51,123 --> 00:13:52,416 Bloody hell. 293 00:13:52,499 --> 00:13:54,626 GORDON All combined in a pressure cooker. 294 00:13:54,710 --> 00:13:56,336 Next you'll be telling me you like them peeled. 295 00:13:56,420 --> 00:13:59,339 A little bit more. Oh, man. 296 00:14:00,716 --> 00:14:05,554 Okay. Ah, perfect. Now we feed them. 297 00:14:05,679 --> 00:14:08,056 Hells bells. Lunchtime. 298 00:14:08,140 --> 00:14:09,933 Please. You drive the machine? 299 00:14:10,017 --> 00:14:11,476 I've never driven one of these things before. 300 00:14:11,560 --> 00:14:14,062 I help a little bit. 301 00:14:18,525 --> 00:14:20,569 GORDON The tractor engine is like a lunch bell. 302 00:14:20,694 --> 00:14:21,778 Look at them running. 303 00:14:21,862 --> 00:14:24,948 GORDON And whips the pigs into a feeding frenzy. 304 00:14:25,032 --> 00:14:26,491 Oh my god. 305 00:14:26,575 --> 00:14:28,076 GORDON To make sure they eat equally, 306 00:14:28,160 --> 00:14:32,372 the food must be spread evenly along a 100 foot trough. 307 00:14:32,456 --> 00:14:35,459 Push. Bloody hell. 308 00:14:38,587 --> 00:14:39,880 You can drive. Wow. 309 00:14:40,005 --> 00:14:44,384 Drive more. You can drive. More. 310 00:14:44,468 --> 00:14:45,344 Oh! 311 00:14:45,427 --> 00:14:46,511 Oh, shit. 312 00:14:46,595 --> 00:14:48,597 It's all on the same place. 313 00:14:48,680 --> 00:14:50,682 Now we have to spread this. Turn the machine off. 314 00:14:50,766 --> 00:14:51,683 Off? 315 00:14:51,767 --> 00:14:54,478 Turn the machine off. Yes. You can go over this. 316 00:14:54,603 --> 00:14:57,481 We climb over? Be careful. 317 00:14:57,606 --> 00:15:00,108 Go in the middle and push the material. 318 00:15:00,192 --> 00:15:02,694 Go in the middle? Yes, no problem. 319 00:15:02,778 --> 00:15:04,488 Like a pig in shit? Yes. 320 00:15:04,571 --> 00:15:09,868 Jesus Christ hey, excuse me, hey, excuse me. 321 00:15:10,202 --> 00:15:12,704 How do you get in the middle of these things? 322 00:15:12,788 --> 00:15:15,499 No, no. exactly. 323 00:15:15,624 --> 00:15:19,544 What a way to live, what a way to farm ethically, incredibly correct. 324 00:15:19,628 --> 00:15:23,423 Honestly, the amount of graft he puts into those pigs. 325 00:15:23,507 --> 00:15:24,925 Pigs are very heavy. 326 00:15:25,050 --> 00:15:26,385 What a process. 327 00:15:26,468 --> 00:15:29,513 Happy pigs, happy chefs, happy customers. 328 00:15:29,596 --> 00:15:31,515 Now let's taste, okay? 329 00:15:31,598 --> 00:15:33,809 Please. Okay. 330 00:15:33,934 --> 00:15:35,018 GORDON Dirty work done, 331 00:15:35,102 --> 00:15:38,146 I finally get a chance to taste the porco preto. 332 00:15:38,230 --> 00:15:39,439 Yes, we have here different cuts, 333 00:15:39,523 --> 00:15:41,942 the first is the most famous cut, the secretos. 334 00:15:42,025 --> 00:15:43,568 Yes, which is the skirt. 335 00:15:43,652 --> 00:15:46,238 Yes, you cut this normally on this way. 336 00:15:46,321 --> 00:15:47,322 On the bias. 337 00:15:47,406 --> 00:15:51,535 Look at the fat in there, that is incredible. 338 00:15:51,660 --> 00:15:53,161 This cut is what? 339 00:15:53,245 --> 00:15:54,246 Yeah, this is praisa. 340 00:15:54,371 --> 00:15:56,373 Praisa. Which is rump? 341 00:15:56,456 --> 00:15:59,751 Yes. This is amazing, it looks amazing. 342 00:15:59,835 --> 00:16:01,086 Oh my god. 343 00:16:01,169 --> 00:16:02,379 That's what you want, that's the marbling. 344 00:16:02,462 --> 00:16:04,548 Yes, this is. That is beautiful. 345 00:16:04,673 --> 00:16:06,091 So, can I throw that on the grill? 346 00:16:06,174 --> 00:16:07,759 Yes. Yes. 347 00:16:07,843 --> 00:16:09,970 GORDON A dash of salt and 90 seconds on the grill. 348 00:16:10,053 --> 00:16:11,054 My god. 349 00:16:11,138 --> 00:16:13,140 GORDON Is all it takes to achieve perfection. 350 00:16:13,223 --> 00:16:16,601 Look at that. Mm. 351 00:16:16,685 --> 00:16:18,061 We'll start with the secretos. 352 00:16:18,145 --> 00:16:20,564 The skirt. Yes. 353 00:16:30,824 --> 00:16:31,700 It's amazing, no? 354 00:16:31,825 --> 00:16:32,784 hell. 355 00:16:32,868 --> 00:16:33,785 I never thought I'd kiss a pig, 356 00:16:33,869 --> 00:16:35,620 literally, I wanna kiss the pigs. 357 00:16:35,704 --> 00:16:37,706 That is incredible. Shall we go for the rump? 358 00:16:37,831 --> 00:16:40,876 The flavor inside, that marbling, amazing. 359 00:16:41,001 --> 00:16:42,627 And it feels like I'm in Japan, 360 00:16:42,711 --> 00:16:44,004 I'm not, I'm in Portugal. 361 00:16:44,087 --> 00:16:46,590 I've had the most extraordinary wagyu, 362 00:16:46,715 --> 00:16:49,593 the most amazing Japanese Kobe, 363 00:16:49,676 --> 00:16:54,389 but this is on a different level. Mm. 364 00:16:54,473 --> 00:16:56,224 It's a melt in the mouth experience. 365 00:16:56,308 --> 00:16:58,894 If I can start combining the sea here, with the land, 366 00:16:59,019 --> 00:17:01,730 you know, I could be onto a winner for the mayor of Nazaré. 367 00:17:01,813 --> 00:17:05,025 The best pork I've tasted in my career. 368 00:17:05,150 --> 00:17:06,610 I never thought I'd say this to a German, 369 00:17:06,735 --> 00:17:08,320 but, I love you. 370 00:17:08,403 --> 00:17:09,404 I love you too. 371 00:17:16,286 --> 00:17:18,663 Doces, or desserts, are a big thing here in 372 00:17:18,747 --> 00:17:21,458 Portugal and Kiko told me about a dessert that literally 373 00:17:21,541 --> 00:17:24,252 dates back to the late 1800s, and get this, 374 00:17:24,336 --> 00:17:26,838 it was actually a mistake, that's right. 375 00:17:26,922 --> 00:17:28,632 A delicious mistake. 376 00:17:28,757 --> 00:17:30,926 How can a mistake become so legendary? 377 00:17:31,009 --> 00:17:33,637 I can't wait to find out. 378 00:17:36,056 --> 00:17:37,682 GORDON I'm here to meet Helena Castro, 379 00:17:37,766 --> 00:17:41,228 the owner of the bakery that's been open for nearly a century. 380 00:17:42,437 --> 00:17:44,272 Good morning. Hello. 381 00:17:44,356 --> 00:17:45,649 Nice to see you. 382 00:17:45,732 --> 00:17:47,943 I'm a massive fan of desserts, doces. 383 00:17:48,068 --> 00:17:51,696 We have the best doces of the world. 384 00:17:51,780 --> 00:17:53,156 Doces, I can't wait to taste them. 385 00:17:53,240 --> 00:17:55,367 So, let's go and see. 386 00:17:56,368 --> 00:17:58,870 Hello ladies, god, the smell is beautiful. 387 00:17:58,954 --> 00:18:00,288 Yes, thank you. 388 00:18:00,372 --> 00:18:03,458 Sylvia, this is Gordon, Gordon this is Sylvia. 389 00:18:03,542 --> 00:18:04,960 Gordon, bom dia. Bom dia. 390 00:18:05,043 --> 00:18:06,086 Yes, nice to see you. 391 00:18:06,169 --> 00:18:07,546 GORDON Sylvia, the head baker, 392 00:18:07,629 --> 00:18:09,798 has been making these cakes since she was a girl. 393 00:18:09,923 --> 00:18:11,383 And this is the cake? Yes. 394 00:18:11,508 --> 00:18:13,885 And what's the actual cake called? 395 00:18:13,969 --> 00:18:16,805 Pão de Ló. Pão de Ló. 396 00:18:16,888 --> 00:18:18,557 Yes, it's a sponge cake. 397 00:18:18,640 --> 00:18:19,724 A sponge cake. Yes. 398 00:18:19,808 --> 00:18:21,977 Amazing and so, who created the recipe? 399 00:18:22,060 --> 00:18:24,896 It was the nuns from the Cós Monastery. 400 00:18:24,980 --> 00:18:25,897 Right. 401 00:18:25,981 --> 00:18:29,693 King Carlos came here and the ladies were so nervous 402 00:18:29,776 --> 00:18:33,113 doing the cake for the king, that they took it from the oven 403 00:18:33,196 --> 00:18:34,531 a little bit earlier. 404 00:18:34,614 --> 00:18:35,991 So it was undercooked? Yes. 405 00:18:36,116 --> 00:18:39,494 The king found it delicious so they started to do like that 406 00:18:39,578 --> 00:18:41,538 instead cream inside. 407 00:18:41,621 --> 00:18:42,622 Wow. 408 00:18:42,706 --> 00:18:43,832 GORDON The ingredients for the cake are 409 00:18:43,957 --> 00:18:47,627 as humble as its origin, a combination of eggs and sugar, 410 00:18:47,711 --> 00:18:49,713 with a shot of Portuguese liquor. 411 00:18:49,838 --> 00:18:52,507 Just one for my grandma, next. 412 00:18:52,591 --> 00:18:57,512 GORDON And lemon peel, all mixed with flour, in a machine from the 1940s. 413 00:18:57,596 --> 00:19:00,140 bloody, shit what was that? 414 00:19:00,265 --> 00:19:03,518 She's old, you know? Me or the machine? 415 00:19:03,602 --> 00:19:06,021 GORDON If I'm still working in the kitchen when I'm 80, 416 00:19:06,146 --> 00:19:09,524 I'm sure I'll be making some odd noises as well. 417 00:19:10,025 --> 00:19:13,361 That's okay. Okay, next? 418 00:19:14,988 --> 00:19:18,033 Just like I used to do with mom, just lick the spoon. 419 00:19:18,116 --> 00:19:21,661 Yes. My god. Gordon. 420 00:19:22,746 --> 00:19:23,747 Right, next? 421 00:19:23,830 --> 00:19:26,458 Now, you are going to put it two thirds. 422 00:19:26,583 --> 00:19:29,044 Two thirds full. Yes. 423 00:19:29,127 --> 00:19:30,587 Oh, enough. 424 00:19:30,670 --> 00:19:33,381 You are ruin me if you put so much. 425 00:19:33,465 --> 00:19:35,342 Now to the oven. 426 00:19:35,425 --> 00:19:36,468 Okay. 427 00:19:36,551 --> 00:19:39,387 GORDON The tins bake for approximately 15 minutes. 428 00:19:39,471 --> 00:19:41,640 Mm, smells good. 429 00:19:41,723 --> 00:19:45,560 GORDON Sylvia has perfected her technique for over 30 years, 430 00:19:45,644 --> 00:19:49,272 but I think some parts of the process could use a few updates. 431 00:19:49,356 --> 00:19:50,565 She doesn't even use an oven cloth, 432 00:19:50,649 --> 00:19:51,983 she just uses pieces of paper. 433 00:19:53,777 --> 00:19:56,404 Stop it, really? 434 00:19:56,488 --> 00:19:58,490 The techniques are insane, it was coming out undercooked, 435 00:19:58,615 --> 00:20:00,367 it's all liquid in the center, so, 436 00:20:00,450 --> 00:20:02,702 it's a difficult dismount. 437 00:20:02,786 --> 00:20:05,997 I have to be so careful doing it. 438 00:20:06,081 --> 00:20:08,083 See, easy. 439 00:20:10,001 --> 00:20:12,212 Oh my god. 440 00:20:12,295 --> 00:20:15,507 Let's try, okay. Jesus. 441 00:20:16,633 --> 00:20:18,927 Yes, oh. 442 00:20:28,103 --> 00:20:29,729 Let's try, Jesus. 443 00:20:29,813 --> 00:20:31,147 GORDON I'm in a Portuguese bakery, 444 00:20:31,231 --> 00:20:33,817 going head to head with a scorching pan. 445 00:20:33,900 --> 00:20:36,444 So far, the pan is winning. 446 00:20:36,528 --> 00:20:38,446 Yes. Oh. 447 00:20:40,407 --> 00:20:41,324 Damn. 448 00:20:42,951 --> 00:20:46,413 You see, the boss is not paying that at the end of the month. 449 00:20:46,496 --> 00:20:48,164 Jesus Christ, I need an oven cloth, 450 00:20:48,248 --> 00:20:51,751 we can't do this with, like, bits moving, no oven cloths. 451 00:20:51,835 --> 00:20:53,169 Taking those things out of the oven, 452 00:20:53,253 --> 00:20:54,462 trust me, it's difficult. 453 00:20:54,546 --> 00:20:57,257 Oh, shit. 454 00:20:57,340 --> 00:21:01,469 Any other paid chef in the country would have oven gloves, oven cloths. 455 00:21:01,553 --> 00:21:04,139 Argh, my god. Gordon. 456 00:21:04,264 --> 00:21:06,975 This lady's got two bits of cardboard. 457 00:21:07,100 --> 00:21:08,059 Bollocks. 458 00:21:08,143 --> 00:21:11,896 Wait, wait, turn it. 459 00:21:11,980 --> 00:21:14,357 Yes. Yes. 460 00:21:14,441 --> 00:21:19,571 Bloody hell. Man, okay, slow down, slow down, slow down. 461 00:21:19,654 --> 00:21:24,159 GORDON After a few failed attempts, I finally get the hang of it. 462 00:21:25,285 --> 00:21:27,746 Now we're rolling. 463 00:21:27,829 --> 00:21:30,790 I started off bad, I'm gonna finish strong. 464 00:21:31,750 --> 00:21:37,881 Oh shit. Damn it. Not easy. 465 00:21:39,132 --> 00:21:41,301 GORDON Before I do anymore harm to a national treasure, 466 00:21:41,426 --> 00:21:45,180 Helena wisely distracts me by letting me taste one. 467 00:21:45,263 --> 00:21:47,891 This one was made by Sylvia yesterday. 468 00:21:48,016 --> 00:21:50,935 It's still liquid in the middle. 469 00:21:51,019 --> 00:21:52,896 The one of the day before is better. 470 00:21:52,979 --> 00:21:56,024 It gets creamy, see? Looks creamy. 471 00:21:56,149 --> 00:21:57,317 Creamy. 472 00:21:57,400 --> 00:22:00,904 Some people think that we inject the cream inside, 473 00:22:00,987 --> 00:22:02,906 but it's just the cooking process. 474 00:22:03,031 --> 00:22:05,825 Hm. Delicious. 475 00:22:09,287 --> 00:22:10,914 That is delicious. 476 00:22:10,997 --> 00:22:14,834 That's one the most, you know, difficult ways of making a cake, ever. 477 00:22:14,918 --> 00:22:16,753 Pão de Ló, I mean, it looks so simple, 478 00:22:16,836 --> 00:22:18,713 but trust me, the techniques are insane. 479 00:22:18,797 --> 00:22:19,756 Delicious. 480 00:22:19,839 --> 00:22:21,216 Thank you. Weirdly creamy. 481 00:22:21,341 --> 00:22:22,842 That's why the king like it. 482 00:22:22,926 --> 00:22:25,220 Yeah, I can see. Lucky king. 483 00:22:25,345 --> 00:22:27,222 Thank you very much, honestly. 484 00:22:27,347 --> 00:22:29,724 She's a master, a true master, sadly, 485 00:22:29,808 --> 00:22:33,645 I think I got more on the floor than in the box. 486 00:22:34,562 --> 00:22:35,855 GORDON I'm dying to beat Kiko, 487 00:22:35,939 --> 00:22:39,150 but a great chef knows his limitations and, 488 00:22:39,234 --> 00:22:42,153 since I can't talk Sylvia into being my sous chef, 489 00:22:42,237 --> 00:22:45,573 they'll be no Pão de Ló in the cook off. 490 00:22:45,657 --> 00:22:48,660 With only two days left, the hunt continues. 491 00:22:49,077 --> 00:22:50,954 I'm headed back to the ocean in search of the most 492 00:22:51,079 --> 00:22:56,251 beloved and iconic fish the sardine. 493 00:23:07,053 --> 00:23:10,390 GORDON Joaquin Zaror has been fishing these waters since he was a boy. 494 00:23:10,515 --> 00:23:11,891 How are you, sir? You alright? 495 00:23:11,975 --> 00:23:14,394 What an accent. How are you, captain? 496 00:23:14,519 --> 00:23:15,979 Not too bad. You good? 497 00:23:16,062 --> 00:23:16,938 Yeah. 498 00:23:17,021 --> 00:23:18,106 Now that's a northern accent. 499 00:23:18,231 --> 00:23:20,108 Yeah, I was living in England. 500 00:23:20,233 --> 00:23:21,401 Have you ever been fishing? 501 00:23:21,526 --> 00:23:22,777 Many times. 502 00:23:22,861 --> 00:23:24,863 Always with a rod and line, never with a net. 503 00:23:24,946 --> 00:23:26,197 You like to go with a net? 504 00:23:26,281 --> 00:23:28,199 It's too easy, fishing with a net. 505 00:23:28,283 --> 00:23:29,409 Is it? Yes. 506 00:23:29,534 --> 00:23:31,619 You wanna find out? I'd love to find out. 507 00:23:31,703 --> 00:23:32,996 Come on then. Let's do it. 508 00:23:33,079 --> 00:23:34,622 There are the boys, hi guys. 509 00:23:34,706 --> 00:23:36,207 GORDON The sardine is, hands down, 510 00:23:36,291 --> 00:23:38,001 the country's most popular fish. 511 00:23:38,084 --> 00:23:40,211 To catch them, you need a boat, 512 00:23:40,295 --> 00:23:44,132 a big net and, apparently, a bunch of grumpy old men. 513 00:23:44,215 --> 00:23:46,217 I fit in perfectly. 514 00:23:46,301 --> 00:23:49,137 This type of fishing is beautiful, I love it. 515 00:23:49,220 --> 00:23:50,513 How old is the boat? 516 00:23:50,597 --> 00:23:52,056 The boat is about 40 years old. 517 00:23:52,140 --> 00:23:54,225 40 years old? Yeah. 518 00:23:54,309 --> 00:23:56,060 That's my age. 519 00:23:58,021 --> 00:23:59,731 How far we going out? 520 00:23:59,814 --> 00:24:01,316 Five miles. Five miles? 521 00:24:01,399 --> 00:24:03,234 It's gonna take all week. 522 00:24:03,318 --> 00:24:06,696 Can this boat go any faster, I can swim faster than this. 523 00:24:12,327 --> 00:24:13,953 All this in here is fish. 524 00:24:14,746 --> 00:24:18,625 Yeah, is small but. But they're sardines. 525 00:24:18,708 --> 00:24:20,168 Yep. 526 00:24:20,293 --> 00:24:21,878 But is that enough to drop the nets or not? 527 00:24:21,961 --> 00:24:23,671 We need to find some more. 528 00:24:23,755 --> 00:24:24,672 Gotcha. 529 00:24:24,756 --> 00:24:26,758 It's funny out fishing live for sardines, 530 00:24:26,841 --> 00:24:28,384 when I grew up with sardines on toast. 531 00:24:28,468 --> 00:24:29,260 Yeah. 532 00:24:29,344 --> 00:24:30,762 But all my sardines were from a can. 533 00:24:30,887 --> 00:24:31,721 I've got some in here. 534 00:24:31,804 --> 00:24:33,473 Seriously? 535 00:24:33,598 --> 00:24:35,558 I can't serve them to the mayor. 536 00:24:35,642 --> 00:24:38,061 Oh, is that a big one here, coming here? 537 00:24:38,186 --> 00:24:39,020 Yeah, it's getting more. 538 00:24:39,103 --> 00:24:40,647 So a much bigger bundle there. 539 00:24:40,730 --> 00:24:42,774 We'll try, it might come in. 540 00:24:42,857 --> 00:24:44,108 Exactly. 541 00:24:46,778 --> 00:24:50,949 GORDON The race is in to surround the school of fish with the net. 542 00:24:55,870 --> 00:24:59,499 Wow. What a performance. 543 00:24:59,624 --> 00:25:02,085 GORDON Before we're able to close the net from below, 544 00:25:02,168 --> 00:25:06,214 the sonar identifies we aren't the only ones after these sardines. 545 00:25:06,339 --> 00:25:08,383 That's a big problem when the dolphins turned up. 546 00:25:10,051 --> 00:25:11,803 GORDON We'll have to work quickly to close the net and 547 00:25:11,928 --> 00:25:15,682 pull the sardines up, out of the reach of the dolphins. 548 00:25:15,765 --> 00:25:16,724 Is there an easier way? 549 00:25:16,808 --> 00:25:18,601 Joaquin! Shit! 550 00:25:18,685 --> 00:25:22,522 Come on, Gordon, you said to me this is gonna be easy to catch sardines. 551 00:25:22,647 --> 00:25:24,607 Maybe not so easy now, trust me. 552 00:25:31,614 --> 00:25:34,325 GORDON I'm sardine fishing off the coast of Portugal. 553 00:25:34,409 --> 00:25:36,160 Shit! Come on, Gordon. 554 00:25:36,244 --> 00:25:37,620 GORDON Struggling to secure the net 555 00:25:37,704 --> 00:25:40,832 and pull our catch clear of some hungry dolphins. 556 00:25:40,957 --> 00:25:44,460 You said to me, this is gonna be easy catch sardines. 557 00:25:44,544 --> 00:25:46,838 Maybe not so easy now, trust me. 558 00:25:46,921 --> 00:25:48,840 Hey, Gordon, is easy cooking? 559 00:25:48,965 --> 00:25:51,259 No, well yeah, you're right. 560 00:25:51,384 --> 00:25:52,844 I tell you what, get your jacket. 561 00:25:52,969 --> 00:25:54,178 A jacket? 562 00:25:54,262 --> 00:25:56,014 GORDON When it's not raining, 563 00:25:56,097 --> 00:25:58,141 and someone tells you to grab a raincoat. 564 00:25:58,266 --> 00:25:59,142 Where we going? 565 00:25:59,267 --> 00:26:01,019 GORDON And head to the other end of the net, 566 00:26:01,102 --> 00:26:03,730 you know what's next is not gonna be pleasant. 567 00:26:03,813 --> 00:26:05,690 Oh 568 00:26:08,151 --> 00:26:10,069 So it's easy to catch sardines? 569 00:26:10,153 --> 00:26:11,654 Okay. 570 00:26:11,738 --> 00:26:13,781 I can't see. 571 00:26:13,865 --> 00:26:18,369 shit. 572 00:26:22,040 --> 00:26:23,958 Shit, seriously? 573 00:26:27,837 --> 00:26:29,589 There's no fish. 574 00:26:29,714 --> 00:26:32,175 There's no fish. 575 00:26:32,300 --> 00:26:34,177 Sardines, sardines, where are they? 576 00:26:34,302 --> 00:26:37,305 GORDON While a typical haul can contain up to 60,000 sardines. 577 00:26:37,430 --> 00:26:38,890 One sardine? 578 00:26:38,973 --> 00:26:40,516 GORDON Nature doesn't always play ball and 579 00:26:40,600 --> 00:26:43,019 sometimes, you can wind up with nothing. 580 00:26:43,102 --> 00:26:45,063 me. 581 00:26:45,146 --> 00:26:49,400 I only wanted 12 sardines, and all that for two. 582 00:26:51,444 --> 00:26:55,073 Man, that was insane. Come here you little bastard. 583 00:26:55,823 --> 00:26:57,784 GORDON When the last bit of the net is finally pulled aboard, 584 00:26:57,867 --> 00:27:00,411 it seems I've got just enough for the cook. 585 00:27:00,495 --> 00:27:03,247 This is the best sardines because they are the small one. 586 00:27:03,331 --> 00:27:06,125 Well I underestimated that, let me tell you. 587 00:27:06,209 --> 00:27:09,212 Next time I see a sardine, I know how hard it is to 588 00:27:09,295 --> 00:27:11,506 get them on board, bloody hell. 589 00:27:11,631 --> 00:27:14,926 All that work for a dozen sardines. 590 00:27:15,009 --> 00:27:18,513 I was expecting, you know, buckets full of sardines. 591 00:27:18,596 --> 00:27:20,223 Is that easy to catch sardines, 592 00:27:20,306 --> 00:27:21,516 like you said before. 593 00:27:21,641 --> 00:27:23,226 No, it's not. I apologize. 594 00:27:23,351 --> 00:27:25,269 Last time I'm gonna open my big mouth before I board, 595 00:27:25,353 --> 00:27:27,146 saying how easy it is fishing with a net. 596 00:27:27,230 --> 00:27:29,107 What a idiot. 597 00:27:29,190 --> 00:27:30,817 Now I've gotta do these justice, 598 00:27:30,900 --> 00:27:35,071 keep it simple and let the ingredients speak for itself. 599 00:27:45,790 --> 00:27:47,959 GORDON It's the day before I go head to head with Kiko, 600 00:27:48,042 --> 00:27:51,879 in the final cook and I'm meeting with Helder Cunha, 601 00:27:51,963 --> 00:27:56,217 the man responsible for making one of the most unique wines on the planet. 602 00:27:58,177 --> 00:28:01,264 I'm hoping to find the perfect pairing to the amazing seafood 603 00:28:01,389 --> 00:28:03,766 and pork on the menu. 604 00:28:04,892 --> 00:28:07,895 Helder. How are you, bud? 605 00:28:07,979 --> 00:28:10,106 Great to see you. So, you found this vineyard? 606 00:28:10,189 --> 00:28:12,900 Yeah, finding a vineyard in this is crazy. 607 00:28:12,984 --> 00:28:14,902 This is it. This is it here? 608 00:28:14,986 --> 00:28:16,487 Yeah. Stop it. 609 00:28:16,571 --> 00:28:18,698 It looks like rhubarb, it's all in the sand. 610 00:28:18,781 --> 00:28:21,617 Yeah. Just laid on the ground. 611 00:28:21,701 --> 00:28:25,580 Never seen grapes embedded in sand and so low as well. 612 00:28:25,663 --> 00:28:27,874 Sand makes all the difference. 613 00:28:28,833 --> 00:28:32,170 The story about Colares is that in the mid-19th century... 614 00:28:32,253 --> 00:28:35,548 ...there was this bug who killed all the vines in Europe. 615 00:28:35,882 --> 00:28:38,718 Except the ones who were planted in sand. 616 00:28:38,801 --> 00:28:41,512 And that's why Colares flourished. 617 00:28:41,596 --> 00:28:43,973 Because Phylloxera could not kill these vines. 618 00:28:44,974 --> 00:28:45,933 Wow. So, how old are they? 619 00:28:46,017 --> 00:28:48,019 Around 200 years. 200 years. 620 00:28:48,102 --> 00:28:49,645 GORDON Master winemaker, Helder, 621 00:28:49,729 --> 00:28:53,232 brings me to meet Señor Gonzalo, a man who has spent 622 00:28:53,316 --> 00:28:56,444 his whole life tending to these unique grapes. 623 00:28:56,527 --> 00:29:02,658 Ahh. Okay. May I? 624 00:29:02,742 --> 00:29:06,537 My god, so they're all embedded, oh, but in the sand. 625 00:29:06,621 --> 00:29:07,872 They are. 626 00:29:07,955 --> 00:29:10,625 They need to get that heat from the sand to really mature. 627 00:29:10,708 --> 00:29:14,754 And they stay in the sand throughout the whole growing process. 628 00:29:14,837 --> 00:29:17,131 They stay in the sand until today. 629 00:29:17,215 --> 00:29:19,759 Yeah, so you came in the perfect day. 630 00:29:19,884 --> 00:29:22,261 We need to put these grapes out of the ground, 631 00:29:22,345 --> 00:29:24,680 so they get some air, and dry. 632 00:29:24,764 --> 00:29:25,890 Bloody hell, what a process. 633 00:29:25,973 --> 00:29:27,350 Where's the trellis? Where do we? 634 00:29:27,433 --> 00:29:29,268 No, there's no trellis. 635 00:29:29,352 --> 00:29:30,978 GORDON Instead of a modern trellis, 636 00:29:31,062 --> 00:29:34,690 Señor Gonzalo crafts simple lifting posts from the reeds 637 00:29:34,774 --> 00:29:36,776 that surround the vineyard. 638 00:29:36,901 --> 00:29:40,363 Gotcha. May I? 639 00:29:41,614 --> 00:29:43,574 What a technique. 640 00:29:43,658 --> 00:29:45,493 The secret is not to break the vine, right? 641 00:29:45,576 --> 00:29:47,870 No, if you break, there's no grapes. 642 00:29:47,954 --> 00:29:49,997 That's perfect, that's perfect. 643 00:29:50,081 --> 00:29:51,290 Bloody hell. 644 00:29:51,374 --> 00:29:53,417 Now they're starting to hang though aren't they? Look. 645 00:29:53,501 --> 00:29:54,919 One thing you should know, 646 00:29:55,002 --> 00:29:58,422 all these grapes, all these leaves is just one sole vine. 647 00:29:58,506 --> 00:29:59,674 Stop it. Really? 648 00:29:59,757 --> 00:30:01,175 Yeah. It's true. 649 00:30:01,259 --> 00:30:03,302 Some more batons please, captain. 650 00:30:03,386 --> 00:30:06,389 Thank you. Thank you very much. 651 00:30:06,806 --> 00:30:08,724 I believe he's afraid that you ruin something. 652 00:30:08,808 --> 00:30:13,688 No, trust me, I wouldn't ruin 200 years of history. 653 00:30:13,771 --> 00:30:15,022 GORDON One mis-step, and I could 654 00:30:15,106 --> 00:30:19,193 accidentally destroy one of the oldest vines in Europe. 655 00:30:19,277 --> 00:30:20,987 Please don't step on them. 656 00:30:21,070 --> 00:30:22,113 Be careful. 657 00:30:22,238 --> 00:30:24,323 Don't ruin anything. 658 00:30:24,407 --> 00:30:26,325 Please, don't. 659 00:30:26,409 --> 00:30:27,910 bloody hell. Ah. 660 00:30:33,416 --> 00:30:34,417 Bloody hell. 661 00:30:34,500 --> 00:30:37,545 No please, don't, ah, don't ruin anything. 662 00:30:37,628 --> 00:30:38,713 Perfect. 663 00:30:38,796 --> 00:30:41,048 GORDON I'm in Portugal, attempting to lift grape vines 664 00:30:41,132 --> 00:30:45,344 out of the sand they're grown in, in an effort to dry the grapes out. 665 00:30:45,428 --> 00:30:46,637 What a process. 666 00:30:46,721 --> 00:30:47,930 I've never seen this before, you know that? 667 00:30:48,014 --> 00:30:51,267 This is the only part in the world that you see this. 668 00:30:51,350 --> 00:30:55,313 Wow. One huge vine and one sore back. 669 00:30:55,396 --> 00:30:57,148 So now... Good? 670 00:30:57,231 --> 00:30:59,734 So, it's time you get your treat. 671 00:30:59,817 --> 00:31:03,070 Oh The family jewels. 672 00:31:03,154 --> 00:31:06,282 The family jewels, Mr Gonzales. Shit! 673 00:31:06,365 --> 00:31:09,827 Oh shit. Bloody hell. 674 00:31:12,121 --> 00:31:13,748 So this is a 2009. 675 00:31:13,873 --> 00:31:16,083 2009 wow, and how many bottles do you produce? 676 00:31:16,167 --> 00:31:19,045 It was a very good vintage, 700. 677 00:31:19,128 --> 00:31:21,047 Wow. Only 700. 678 00:31:21,130 --> 00:31:24,258 So this is... this should be unique. 679 00:31:24,342 --> 00:31:25,885 Thank you, that's perfect, thank you. 680 00:31:26,010 --> 00:31:27,678 Oh my god, look at the color of that, 681 00:31:27,762 --> 00:31:28,888 syrupy isn't it? 682 00:31:28,971 --> 00:31:31,015 Yeah. 683 00:31:32,892 --> 00:31:35,269 God, that is delicious. 684 00:31:35,353 --> 00:31:36,771 I've got this saltiness. 685 00:31:36,854 --> 00:31:37,897 You don't get the hit at the beginning, 686 00:31:37,980 --> 00:31:39,357 that's incredible. 687 00:31:39,440 --> 00:31:41,359 It's because of this influence of the Atlantic, 688 00:31:41,442 --> 00:31:44,612 the sea breeze coming up and dropping in the vineyards. 689 00:31:44,737 --> 00:31:47,114 Really beautiful. Reds? 690 00:31:47,198 --> 00:31:48,199 Let's go for the red. 691 00:31:48,324 --> 00:31:51,410 GORDON The real standout is the 2009 Ramisco, 692 00:31:51,494 --> 00:31:54,205 one of only 30 bottles still in existence. 693 00:31:54,330 --> 00:31:55,373 Oh my god. 694 00:31:55,456 --> 00:31:57,083 I mean, that is beautiful, really beautiful. 695 00:31:57,166 --> 00:31:58,793 Oh my god, from here. 696 00:31:58,876 --> 00:32:00,294 The same vineyard. 697 00:32:00,378 --> 00:32:01,921 But it feels like I'm in the middle of Burgundy. 698 00:32:02,046 --> 00:32:03,923 I mean, that is incredible. 699 00:32:04,006 --> 00:32:05,925 Amazing. What a treat. 700 00:32:06,008 --> 00:32:08,052 Thank you. 701 00:32:08,135 --> 00:32:10,137 This tiny vineyard producing such magnificent wine, 702 00:32:10,221 --> 00:32:11,931 tasted like one of the most expensive Burgundies 703 00:32:12,056 --> 00:32:13,516 anywhere on the planet. 704 00:32:13,599 --> 00:32:16,811 That for me is one of the best kept secrets in Portugal, honestly, what a joy. 705 00:32:16,894 --> 00:32:17,770 Thank you, man. 706 00:32:17,853 --> 00:32:18,646 Thank you. 707 00:32:18,729 --> 00:32:20,356 A welcome gift for the mayor, definitely, 708 00:32:20,439 --> 00:32:21,649 but it's too good to cook with. 709 00:32:21,774 --> 00:32:23,317 I think we need to serve that with, maybe, 710 00:32:23,401 --> 00:32:25,319 one of the main courses, or some of that pork. 711 00:32:25,403 --> 00:32:28,030 I'm definitely using that in the final cook. 712 00:32:34,412 --> 00:32:35,746 What an incredible week. 713 00:32:35,830 --> 00:32:38,749 My Portuguese adventure has been truly amazing. 714 00:32:38,833 --> 00:32:43,254 Now I'm heading back towards Nazaré because today is the 715 00:32:43,337 --> 00:32:47,550 big cook and I know how competitive Kiko is, 716 00:32:47,675 --> 00:32:51,178 and trust me, that guy wants to kick my butt. 717 00:32:51,262 --> 00:32:53,848 This is gonna be one hell of a showdown. 718 00:32:55,516 --> 00:32:56,434 Kiko. 719 00:32:56,517 --> 00:32:57,351 Good. 720 00:32:57,435 --> 00:32:58,436 Good to see you again, my man. You good? 721 00:32:58,519 --> 00:33:00,563 Of course. Good to see you back. 722 00:33:00,688 --> 00:33:01,856 What a view. Come on. 723 00:33:01,981 --> 00:33:03,983 What a view and, thankfully, no waves today, 724 00:33:04,066 --> 00:33:05,985 so we can speak better because if there was waves 725 00:33:06,068 --> 00:33:08,279 we could not be speaking with the sound of the waves. 726 00:33:08,362 --> 00:33:09,447 Crashing. Yeah. 727 00:33:09,530 --> 00:33:10,990 That's exactly what you've been doing in about an 728 00:33:11,073 --> 00:33:12,700 hour's time when I finish cooking, 729 00:33:12,783 --> 00:33:13,993 you'll be crashing on the floor. 730 00:33:14,076 --> 00:33:15,578 The way you're feeling too. 731 00:33:15,661 --> 00:33:17,079 What an amazing week. It was good? 732 00:33:17,163 --> 00:33:18,789 You said, understand the beauty, 733 00:33:18,873 --> 00:33:21,876 the ruggedness, I get it now, the power of the sea. 734 00:33:22,001 --> 00:33:23,002 Huge. 735 00:33:23,127 --> 00:33:25,713 You start by that, you can maybe you can have a chance to beat me. 736 00:33:25,796 --> 00:33:27,214 Well, are you ready? 737 00:33:27,298 --> 00:33:29,008 I was born ready for you, man. 738 00:33:29,133 --> 00:33:31,927 Here we go, right. What are you cooking? 739 00:33:32,011 --> 00:33:34,513 I'm gonna do a beautiful pork, 740 00:33:34,597 --> 00:33:36,891 peppers, garlic, onions, yes? 741 00:33:36,974 --> 00:33:37,933 Clams as well. 742 00:33:38,017 --> 00:33:39,477 So you get everything through my culture. 743 00:33:39,560 --> 00:33:41,896 Are you using that whole loin of pork? 744 00:33:42,021 --> 00:33:43,939 I'm just taking like a kilo from here. 745 00:33:44,023 --> 00:33:44,940 Gotcha. 746 00:33:45,024 --> 00:33:46,025 Do you know what I'm gonna use? 747 00:33:46,150 --> 00:33:47,443 What? The skirt. 748 00:33:47,526 --> 00:33:49,236 Secretos. Secretos. 749 00:33:49,320 --> 00:33:51,739 That's cheating, man. That's the best part of the pork. 750 00:33:51,864 --> 00:33:53,032 Really. 751 00:33:53,115 --> 00:33:56,619 Now, I think I've done something that you've never done. 752 00:33:56,744 --> 00:33:57,578 Tell me. 753 00:33:57,661 --> 00:33:59,663 Have you been out here and fished for sardines? 754 00:33:59,747 --> 00:34:00,623 No. No. 755 00:34:00,748 --> 00:34:01,832 Never. How was that? 756 00:34:01,916 --> 00:34:02,750 Amazing. 757 00:34:02,875 --> 00:34:04,126 Good sardines. How many? 758 00:34:04,210 --> 00:34:05,628 12. Just 12? 759 00:34:05,753 --> 00:34:07,254 There were dolphins in the water. 760 00:34:07,338 --> 00:34:08,547 Oh, that's. 761 00:34:08,631 --> 00:34:11,342 Yeah, I think they call it in English, an epic fail, yeah? 762 00:34:11,425 --> 00:34:14,345 Yeah, you're right. It was worth it. 763 00:34:14,470 --> 00:34:16,055 I totally get what you're saying about the humble, 764 00:34:16,138 --> 00:34:18,265 rugged approach, nothing flash, okay? 765 00:34:18,349 --> 00:34:20,226 What you doing with that pork by the way? 766 00:34:20,309 --> 00:34:22,269 Same thing as you, it's like a surf and turf. 767 00:34:22,353 --> 00:34:25,564 Pork with mussels and a little bit of Massa de Pimentão... 768 00:34:25,648 --> 00:34:28,943 Made with peppers, garlic, a little bit of wine and salt. 769 00:34:29,068 --> 00:34:31,278 Something very typical in Portugal. 770 00:34:31,362 --> 00:34:32,988 Have you ever gone for those barnacles? 771 00:34:33,072 --> 00:34:34,448 No, never. 772 00:34:34,532 --> 00:34:35,574 So, hold on a minute, hold on. 773 00:34:35,658 --> 00:34:36,659 Let's get one thing clear. 774 00:34:36,784 --> 00:34:37,952 That's two things I've done that you haven't done. 775 00:34:38,077 --> 00:34:39,495 I'm more Portuguese than you now. 776 00:34:40,663 --> 00:34:42,873 Hey, no? 777 00:34:42,957 --> 00:34:44,542 What you doing with your sardines? 778 00:34:44,625 --> 00:34:46,961 Very simple, as I told you before, posh sardines. 779 00:34:47,044 --> 00:34:48,212 You're going posh? 780 00:34:48,295 --> 00:34:49,463 I'm doing that in your honor, 781 00:34:49,547 --> 00:34:50,714 your three Michelin stars. 782 00:34:50,798 --> 00:34:51,882 Stop it. 783 00:34:51,966 --> 00:34:53,801 Now I'm taking out the fillets from the sardines. 784 00:34:53,884 --> 00:34:55,678 You're taking off the bone as well? 785 00:34:55,803 --> 00:34:56,887 Of course. 786 00:34:56,971 --> 00:34:58,889 Kiko, no. I told you. 787 00:34:58,973 --> 00:35:01,809 You said, keep it simple, don't go fancy, right? 788 00:35:01,934 --> 00:35:03,727 I don't know why you're doing this. 789 00:35:03,811 --> 00:35:05,396 To beat you. 790 00:35:05,521 --> 00:35:06,897 GORDON Kiko may be going posh, 791 00:35:06,981 --> 00:35:08,816 but I'm using whole sardines. 792 00:35:08,941 --> 00:35:12,403 But first, I need to cook the skirt for my own version of 793 00:35:12,528 --> 00:35:14,697 spicy pork and clams. 794 00:35:14,780 --> 00:35:17,032 Look at that, oh my god, 795 00:35:17,116 --> 00:35:18,826 pork that actually tastes like a fillet steak. 796 00:35:18,909 --> 00:35:20,411 How beautiful is that. 797 00:35:20,536 --> 00:35:22,329 Look at this, posh technique. 798 00:35:22,413 --> 00:35:25,291 Piece of paper, look like we are working in a three 799 00:35:25,374 --> 00:35:27,042 Michelin star restaurant, yeah? 800 00:35:27,126 --> 00:35:28,586 Kiko tells me, at the beginning of the week, 801 00:35:28,669 --> 00:35:30,045 keep it straight, keep it simple, 802 00:35:30,129 --> 00:35:31,422 keep it humble. 803 00:35:31,547 --> 00:35:33,716 He's filleting sardines. 804 00:35:33,841 --> 00:35:35,009 Are you sure you're Portuguese? 805 00:35:35,134 --> 00:35:38,345 A little bit. Let me call my mother. Mother? 806 00:35:38,429 --> 00:35:40,306 You've gone all LA on me. 807 00:35:40,389 --> 00:35:42,433 GORDON I think Kiko maybe trying to trick me 808 00:35:42,558 --> 00:35:46,228 to gain the upper hand, but, I'm not exactly sticking to 809 00:35:46,312 --> 00:35:48,355 his advice either. 810 00:35:48,439 --> 00:35:50,024 How are you going to cook the barnacles? 811 00:35:50,149 --> 00:35:51,650 Just simple water? 812 00:35:51,734 --> 00:35:52,735 I'm gonna sauté them. 813 00:35:52,860 --> 00:35:55,654 Really? Okay. 814 00:35:55,738 --> 00:35:57,239 GORDON He can act as if dressing up the 815 00:35:57,323 --> 00:35:58,949 barnacles is the wrong approach, 816 00:35:59,033 --> 00:36:01,577 but he's not gonna trick me twice. 817 00:36:01,660 --> 00:36:02,578 I'm almost done. 818 00:36:02,661 --> 00:36:04,455 Stop it, I'm one dish in for god's sake, 819 00:36:04,538 --> 00:36:05,789 I've got two more to do. 820 00:36:05,873 --> 00:36:08,334 If you need a pair of hands, I'm right here. 821 00:36:08,417 --> 00:36:09,668 Watch out. 822 00:36:09,752 --> 00:36:13,672 This is how you cook a sardine. Man. 823 00:36:13,756 --> 00:36:15,090 Don't cook it too much. 824 00:36:15,174 --> 00:36:16,759 I feel like you're giving me a cookery lesson as well. 825 00:36:16,884 --> 00:36:20,179 I love this, they are beautiful. 826 00:36:20,304 --> 00:36:22,181 GORDON With the guests arriving any minute, 827 00:36:22,264 --> 00:36:26,644 Kiko is way ahead of me and I'm feeling the pressure. 828 00:36:26,727 --> 00:36:29,772 I'm going to plate my posh sardines. 829 00:36:29,855 --> 00:36:31,982 Oh shit, my sardines are burning. 830 00:36:32,066 --> 00:36:33,609 It's on fire. 831 00:36:33,692 --> 00:36:35,402 Keep it simple but don't burn anything, okay? 832 00:36:35,486 --> 00:36:37,071 Shit. 833 00:36:43,452 --> 00:36:45,204 Oh shit. My sardines are burning. 834 00:36:45,287 --> 00:36:46,914 Your sardine is burning. It's on fire. 835 00:36:46,997 --> 00:36:49,625 Keep it simple, but don't burn anything okay? 836 00:36:49,708 --> 00:36:50,918 Shit. 837 00:36:51,001 --> 00:36:52,002 Oh the mayor. 838 00:36:52,086 --> 00:36:54,004 Boa tarde, chef Kiko. 839 00:36:54,088 --> 00:36:55,798 GORDON The mayor has arrived with his family 840 00:36:55,923 --> 00:36:57,508 and his fisherman father. 841 00:36:57,591 --> 00:36:59,218 Welcome. Nice to see you. 842 00:36:59,301 --> 00:37:00,177 Welcome too. 843 00:37:00,261 --> 00:37:01,220 Thank you so much for coming. 844 00:37:01,345 --> 00:37:04,223 GORDON I hope they'll all appreciate the work that's gone into this meal. 845 00:37:04,348 --> 00:37:07,685 So, we got that beautiful pork from the amazing Portuguese black pigs, 846 00:37:07,768 --> 00:37:10,020 and then the clams and there a little bit of surf and turf. 847 00:37:10,104 --> 00:37:12,356 The percebes. I actually got them myself. 848 00:37:12,439 --> 00:37:13,315 Yeah? 849 00:37:13,399 --> 00:37:15,317 I've done something today that he hasn't done in 20 years. 850 00:37:15,401 --> 00:37:18,737 I've dive for percebes and I went fishing for sardines, so. 851 00:37:18,821 --> 00:37:22,449 Fingers crossed you'll taste the essence, yes? 852 00:37:22,533 --> 00:37:24,868 Don't trust him. Okay, don't trust him. 853 00:37:24,952 --> 00:37:26,412 Your clams are burning. 854 00:37:26,495 --> 00:37:28,122 Really? Yes. 855 00:37:28,247 --> 00:37:30,457 I can't cook your food as well. Really? 856 00:37:30,541 --> 00:37:32,751 When you've hand fished a sardine, 857 00:37:32,835 --> 00:37:35,045 they just taste completely different. 858 00:37:35,129 --> 00:37:37,840 The black pig, stunning. The clams, amazing. 859 00:37:37,923 --> 00:37:41,635 My beautiful base layer of flavors that absolutely hit 860 00:37:41,719 --> 00:37:44,471 the right notes and a big learning curve for me. 861 00:37:44,555 --> 00:37:46,181 Right, two dishes done, how many have you done now? 862 00:37:46,265 --> 00:37:47,558 I'm good. 863 00:37:47,683 --> 00:37:49,643 Shit, are you serving up? 864 00:37:49,727 --> 00:37:51,437 I'm serving up. I'm ready. 865 00:37:51,520 --> 00:37:54,064 Last dish, the most dangerous one, percebes. 866 00:37:54,148 --> 00:37:55,357 Okay, I wanna see that. 867 00:37:55,441 --> 00:37:58,068 If you pass that test, you get the Portuguese culture. 868 00:37:58,152 --> 00:38:00,863 Excuse me, I bloody risked limb and life for those bloody things. 869 00:38:00,946 --> 00:38:02,781 Beautiful. 870 00:38:02,865 --> 00:38:04,158 GORDON Kiko's posh take on traditional 871 00:38:04,241 --> 00:38:09,204 sardines features de-boned fillets on toast and he's made 872 00:38:09,288 --> 00:38:12,082 a traditional pork and clams, Alentejana style, 873 00:38:12,166 --> 00:38:14,293 using porco preto. 874 00:38:14,376 --> 00:38:16,462 I'm going to start drinking my champagne just to 875 00:38:16,545 --> 00:38:19,840 admire my moment of happiness here. 876 00:38:20,716 --> 00:38:22,092 GORDON In an effort to stand out. 877 00:38:22,176 --> 00:38:23,427 Lemon zest with percebes? 878 00:38:23,510 --> 00:38:24,595 Yes. 879 00:38:24,720 --> 00:38:26,472 GORDON I've taken the percebes to the next level, 880 00:38:26,555 --> 00:38:28,891 by sautéing them in onions and white wine, 881 00:38:28,974 --> 00:38:31,894 and finishing them with garlic chips. 882 00:38:32,019 --> 00:38:32,895 Garlic chips? 883 00:38:33,020 --> 00:38:34,897 And you were talking me that I get posh and you are using 884 00:38:34,980 --> 00:38:36,106 garlic chips, man? 885 00:38:36,190 --> 00:38:37,441 Fried. Fried, fried. 886 00:38:37,524 --> 00:38:38,942 Come on, man. 887 00:38:39,026 --> 00:38:41,570 Now that looks Portuguese, come on. 888 00:38:42,613 --> 00:38:45,491 Oh man. And boom. 889 00:38:45,574 --> 00:38:49,828 He said, keep it simple, and you did the opposite, man. 890 00:38:49,912 --> 00:38:51,538 Amazing. 891 00:38:51,622 --> 00:38:53,123 GORDON I've prepared grilled sardines 892 00:38:53,207 --> 00:38:58,045 stuffed with peppers, tomatoes, chilies and garlic breadcrumbs. 893 00:38:58,128 --> 00:39:01,465 My Portuguese clams and pork, is a spicier take and uses the 894 00:39:01,548 --> 00:39:05,052 secretos of the porco preto and, 895 00:39:05,135 --> 00:39:08,931 for extra credit, I'm serving my sautéed percebes. 896 00:39:09,056 --> 00:39:11,225 If you told me you were gonna fillet the sardines, 897 00:39:11,308 --> 00:39:12,518 I would've been here an hour earlier. 898 00:39:12,601 --> 00:39:14,436 No, it's beautiful, you did a good job. 899 00:39:15,479 --> 00:39:17,773 You understood Portuguese cooking, definitely. 900 00:39:17,856 --> 00:39:20,359 Okay, dinnertime. 901 00:39:20,943 --> 00:39:23,278 What a gorgeous view, oh my lord. 902 00:39:23,362 --> 00:39:25,155 This is it. 903 00:39:25,239 --> 00:39:27,866 First of all, what a pleasure having you, 904 00:39:27,950 --> 00:39:30,744 thank you for coming, I've had the most extraordinary week. 905 00:39:30,828 --> 00:39:32,663 He is super competitive by the way. 906 00:39:32,746 --> 00:39:34,873 I am the competitive one, okay. 907 00:39:34,957 --> 00:39:36,583 So, first I'd like to tell you that I actually 908 00:39:36,667 --> 00:39:38,961 sourced my own ingredients; I went out on the trawler for 909 00:39:39,044 --> 00:39:41,672 the sardines, I went to the beautiful pig farm, 910 00:39:41,755 --> 00:39:44,007 I went diving for the percebes, 911 00:39:44,091 --> 00:39:46,885 the barnacles, and that's the simple humble approach to 912 00:39:46,969 --> 00:39:48,387 Portuguese cuisine. 913 00:39:48,470 --> 00:39:50,556 Don't get soft with all this conversation about 914 00:39:50,639 --> 00:39:52,516 getting this own ingredients, okay? 915 00:39:52,599 --> 00:39:54,977 Be, like, honest and straight. 916 00:39:55,102 --> 00:39:58,021 You're putting us through hell with all of this food. 917 00:39:58,105 --> 00:39:59,690 Exactly that, but enjoy, 918 00:39:59,815 --> 00:40:01,108 and we'll be back in a short while. 919 00:40:01,233 --> 00:40:04,403 Thank you. Well, let's dig in. 920 00:40:12,995 --> 00:40:15,497 They seem to be enjoying it. 921 00:40:15,581 --> 00:40:19,418 This is quite good. Yeah, different. 922 00:40:19,543 --> 00:40:21,128 Do you feel everything on your mouth? 923 00:40:21,211 --> 00:40:24,089 It's exploding. 924 00:40:25,299 --> 00:40:26,508 The old man at the end, 925 00:40:26,592 --> 00:40:28,635 he's digging straight into the sardines. 926 00:40:28,719 --> 00:40:29,803 I think it's a winner. 927 00:40:30,429 --> 00:40:32,222 It's a different way of cooking sardines. 928 00:40:32,306 --> 00:40:34,224 I never tasted like this. 929 00:40:34,308 --> 00:40:41,148 We are not used to eat sardines with all this spices, but, it's good. 930 00:40:42,024 --> 00:40:43,567 It's a different way. 931 00:40:43,650 --> 00:40:44,860 The pork and clams. 932 00:40:44,943 --> 00:40:46,445 This one is a traditional way. 933 00:40:46,528 --> 00:40:48,238 Kiko is doing the traditional way, 934 00:40:48,322 --> 00:40:52,951 I used to having like that, Gordon's is a different approach, spicy. 935 00:40:53,035 --> 00:40:54,578 A little bit too spicy. 936 00:40:54,661 --> 00:40:55,746 Gordon's. 937 00:40:55,871 --> 00:40:58,582 I love this, that was a bit of a surprise. 938 00:40:58,665 --> 00:41:01,084 I like this one better, 'cause I like spicy food as well. 939 00:41:01,168 --> 00:41:02,669 It's a new flavor I think. 940 00:41:02,753 --> 00:41:03,962 Which one do you prefer, pa? 941 00:41:05,047 --> 00:41:09,259 Well, it seems that dad prefers pork and clams by Gordon. 942 00:41:09,343 --> 00:41:10,719 It's good for wine. 943 00:41:11,845 --> 00:41:13,347 It's good for wine. 944 00:41:13,430 --> 00:41:15,933 They're smiling. And they are happy. 945 00:41:16,016 --> 00:41:18,685 It's quite interesting having the peppers and all of 946 00:41:18,769 --> 00:41:21,605 the flavors that he included within the sardine. 947 00:41:21,688 --> 00:41:24,274 I think Kiko's is really good. 948 00:41:24,358 --> 00:41:25,859 It's amazing. This one. 949 00:41:25,943 --> 00:41:27,986 The plates are empty though. Shall we? 950 00:41:28,070 --> 00:41:30,572 Let's go. 951 00:41:32,908 --> 00:41:36,578 Lots of happy faces. Yeah, definitely. 952 00:41:36,662 --> 00:41:38,372 Let's start with the sardines. 953 00:41:38,455 --> 00:41:40,374 I love both of them... Yes. 954 00:41:40,499 --> 00:41:44,002 But, the experience of that sardine, 955 00:41:44,086 --> 00:41:47,422 I think it's yours Gordon, I might prefer it. 956 00:41:47,506 --> 00:41:49,007 Right, thank you, mayor. 957 00:41:49,091 --> 00:41:50,509 That's the verdict of jury? 958 00:41:50,592 --> 00:41:53,428 All of you? 959 00:41:53,512 --> 00:41:55,639 You know how powerful the mayor is, right? 960 00:41:55,722 --> 00:41:57,224 And Kiko is quite skilled by the way. 961 00:41:57,349 --> 00:41:59,393 Yes, clams and pork. 962 00:41:59,518 --> 00:42:01,228 I really liked the traditional way, 963 00:42:01,311 --> 00:42:04,314 we all know it, we all love it, but, 964 00:42:04,398 --> 00:42:06,316 I really like Gordon's one. 965 00:42:06,400 --> 00:42:10,445 Again, even the girls. Come on, it's not fair. 966 00:42:10,529 --> 00:42:12,739 It just, it's different, it's really good. 967 00:42:12,823 --> 00:42:14,116 I'm getting so sad. 968 00:42:14,241 --> 00:42:17,035 And the sardines for me was also about the peppers and all the 969 00:42:17,119 --> 00:42:20,247 ingredients inside the sardines, it's different. 970 00:42:20,330 --> 00:42:24,042 Where should I go? Should I go under the table? Should I go under the table? 971 00:42:24,126 --> 00:42:26,169 I love both of them, but. 972 00:42:26,253 --> 00:42:27,963 Now she's trying to convince me, 973 00:42:28,046 --> 00:42:29,840 I love both of them? No, come on. 974 00:42:29,965 --> 00:42:31,091 Yeah, but what about you? 975 00:42:31,633 --> 00:42:32,759 What do you like more? 976 00:42:32,926 --> 00:42:34,011 Everything. 977 00:42:34,386 --> 00:42:35,679 He said everything. 978 00:42:35,762 --> 00:42:37,139 I love that. How were the percebes? 979 00:42:37,222 --> 00:42:38,473 That didn't convince me. 980 00:42:38,557 --> 00:42:40,976 Okay, okay. See what the man said? 981 00:42:41,059 --> 00:42:43,061 Percebes didn't convince him, okay? 982 00:42:43,145 --> 00:42:47,482 It for me, is simple, boiling water, salt and barnacles. 983 00:42:47,566 --> 00:42:48,734 Yes. I love him. 984 00:42:48,817 --> 00:42:50,152 No garlic, no onions, no alcohol. 985 00:42:50,277 --> 00:42:51,778 No, simple. Mayor, I get it. 986 00:42:51,862 --> 00:42:54,448 Trust me, I'm a happy cook right now. 987 00:42:55,449 --> 00:42:59,703 GORDON I may have over complicated the percebes, but, a win is a win. 988 00:43:00,120 --> 00:43:02,039 Portuguese lesson learned. 989 00:43:02,122 --> 00:43:05,083 Thank you to you, for giving me the right guidance 990 00:43:05,167 --> 00:43:07,294 to come back and kick your butt. 991 00:43:07,419 --> 00:43:09,713 Really kicked me, man. Really kicked me. 992 00:43:09,796 --> 00:43:11,006 That was an incredible cook off. 993 00:43:11,089 --> 00:43:13,592 Kiko, as a competitor? The guy's full on. 994 00:43:13,675 --> 00:43:17,512 This week I've really tapped into the bold spirit of the 995 00:43:17,596 --> 00:43:22,601 Portuguese way, understanding less is more, keep it simple. 996 00:43:22,726 --> 00:43:25,812 I've had a gorgeous time, and you have one of the most 997 00:43:25,896 --> 00:43:28,106 stunning countries anywhere in the world, 998 00:43:28,190 --> 00:43:30,776 it's been a blessing, thank you. Chef? 999 00:43:30,859 --> 00:43:32,819 Thanks to you, man, really. 1000 00:43:32,903 --> 00:43:35,322 God bless. 1001 00:43:38,033 --> 00:43:41,119 Wow, what a result, honestly, Portugal has been an 1002 00:43:41,203 --> 00:43:42,788 amazing eye opener. 1003 00:43:42,871 --> 00:43:45,040 This week I've felt like a true adventurer, 1004 00:43:45,123 --> 00:43:48,418 I've risked life and limb diving for those bloody barnacles. 1005 00:43:48,502 --> 00:43:50,504 (cheering, laughing). 1006 00:43:50,629 --> 00:43:54,716 And then, faced that amazing ocean for those tiny sardines. 1007 00:43:54,800 --> 00:43:57,511 I've even found a vineyard that grows in sand and farmed 1008 00:43:57,636 --> 00:44:00,347 the most delicious pigs that literally brought me to my knees. 1009 00:44:00,472 --> 00:44:03,225 But now, onto my next adventure. 1010 00:44:07,229 --> 00:44:08,438 Captioned by Cotter Media Group.