Oh, yeah. Oh, yeah.
Oh, Sam, you have to see this, mate.
[birds chirping]
First sunrise in the world in New Zealand.
You've got to see this. Sam.
Totally worth it.
Have a look at this. It's so good.
[Sam] Christ.
Isn't it brilliant?
Look at that. It's fantastic.
No.
Everything about this place is just so--
[upbeat music plays]
♪ ♪
[laid-back music plays]
♪ ♪
[Sam] We're on the road, boy.
[both] Ah...
-The purr of the beast. -Aye, she's doing well.
Aye.
Why are you smiling in that weird way?
-You look like-- -That's just my face.
-[laughs] -It's my concentrating face.
-"That's just my face." -That's just my face.
I can't help my face.
♪ ♪
[Sam] Well, my ravenous friend,
it's time to shift our focus to your favorite subject--
-food. -Oh, yes.
What- what do I have to look forward to?
Oh.
New Zealand is an island nation,
so their cuisine comes from the land and the sea.
There's beef, pork, lamb. Well, there's so much lamb.
There's, like, ten for every person here.
There's crawfish, salmon, bluff oysters.
They're--they're just top-notch.
And it's nice because you get
European and Maori culinary traditions,
like a classic hangi,
where food is cooked using steam
and then heated rocks in a buried pit.
I mean, you just can't go wrong.
[Sam] I cannot wait to eat and drink all of it.
And I mean, all.
[Graham] There is food on the menu on this.
-There's a lot of food. -Isn't there?
Like, more than usual?
More--even--even probably more than--than is enough for you.
My belly's crying out to be fed.
[upbeat Scottish music plays]
♪ ♪
[tranquil music plays]
[Sam] A lot of similarities to the Scottish cuisine, right?
And one of the great products we have in Scotland,
but they seem to be very popular here is- is honey.
[Graham] Oh, it is. A bumper crop season--
it can yield something like 25 tons of honey...
[Sam] What?
[Graham] ...from nearly one million hives
across New Zealand, and they put it in everything...
[Sam] Uh-huh. [Graham] ...especially
the Native Manuka honey,
which is this dark-colored honey
that comes when bees take pollen
from the local tea trees.
Then they put it in everything--
sauces, chocolates, even coffee, cocktails.
I'm really looking forward to seeing the bees, by the way.
[Sam laughs]
I'm looking forward to seeing the bees as well.
I've always wanted to- to do some beekeeping.
Tell the bees I am coming.
We are coming.
Go tell the bees not to be afraid.
Don't "bee" afraid.
[epic musical flourish plays]
♪ ♪
[light music plays]
♪ ♪
[bees buzzing]
♪ ♪
We're here at Larnach Castle in Dunedin to meet...
Beautiful.
...Dave, our resident beekeeper.
This is honestly a lifetime ambition.
I've always wanted to do this.
Though I don't know why I'm walking
like I'm in a sort of spacesuit.
Yes, you're looking like an astronaut.
You're sort of moving and breathing strangely.
Well, okay, so this is the hive.
They'll be well behaved. They are the Italian varieties.
-Italian... -[Graham] Ciao. Ciao, bella.
Well behaved.
So the bees that are flying around,
what's motivating them to leave the hive at the moment?
Okay, well, they're worker bees
going out to get the best nectar or pollen.
Let's have a look inside.
[Graham] Oh, wow.
[Sam] And how often would you do this,
would you open it up?
[Dave] I'd check them every ten days.
-[Graham] Every ten days. -[Dave] Yeah.
[Graham] So they're completely used to this?
[Dave] Yes, so you see that's starting
to get some honey in it,
if you want- want to try and lift that.
[Graham] Oh, my God. That's surprisingly heavy.
[Sam] That's just full of honeycomb, right?
[Dave] All hives. There's probably about 30,000.
[Sam] 30,000 bees.
Don't drop the honey. Don't drop the bees.
-[Graham] Oh, my God. Wow. -[Sam] Look at that.
[Dave] See that? That's got nectar in there.
[Sam] Yes, I can see that.
[Dave] That could last for 100 years.
[Graham] Really? 100 years?
[Dave] Yes, or more.
[Sam] This is what they make candles out of, this beeswax?
100--Did you hear what he said then?
-Yes, I did. 100 years. -100 years.
Yes, you had no reaction at all.
Well, I was wondering about beeswax candles.
But this is so incredible.
[Sam] Yes.
They're very, very placid, very happy.
I think that one's even smiling.
[Graham] Honey is enormously important
here in New Zealand, isn't it?
[Dave] Yes, it is.
The beekeepers have put a good spin
on the properties of the Manuka honey,
because they select it
from the various plants round about,
and it varies depending on the area where the--
[Sam] I was gonna ask-- does it matter what plants
they're taking the pollen from?
Does that change the flavor of the honey?
Yes, definitely.
Well, there's Heather honey, for instance, in Scotland.
[Sam] There is, in Scotland.
There are uh, health benefits, too, related to honey,
-aren't there? -Yes. Yes.
[Graham] Really just very strong ones.
[Dave] Yeah, but to qualify,
MPI, which is Ministry of Agriculture and Fisheries,
test the honey before it's exported as Manuka honey.
[Graham] Mm.
[Graham] This is amazing.
[Sam] They are incredible, aren't they?
[Graham] And they just-- all day long, they just look
for nectar, bring it back...
It's a nice little life, isn't it?
[Graham] ...make honey, breed,
and they're working together.
[Dave] Yes.
[Graham] The bee and the flower to keep each other going.
[Dave] Yeah.
[Graham] It's just this wonderful circle.
[Dave] Yes, sure is.
-[Sam] Thank you. -Thank you so much, Geoff.
And thank you, bees.
Can I take that with me?
-We could... -[Graham] No.
...probably keep that in the camper van.
[Dave] As long as you keep them warm.
We could keep them warm, couldn't we?
We'll put them under your bed or something.
[Graham] Under my bed? Oh, nice.
-No, you can't take it. -Oh.
[Graham] I'm very glad to be out of that bee suit.
What are you doing?
I think I'm sticking to the steering wheel.
-Oh, is it honey? -It might be.
-Mm. -[Sam] Shall I taste it?
-I don't know. -No, better not.
I enjoyed the bees.
And now to go
from one of the smallest little beautiful creatures
-here in New Zealand... -[Sam laughs]
-...to one of the larger-- -[Sam] Yes.
Uh, not quite--I mean, no offense to cows.
They- they weren't born to fly, were they, cows?
-No, no. -We're gonna go dairy farming.
[Graham] Are you looking forward
to doing a little bit of milking?
[Sam] I am. I've actually never, um...
[Graham] Really?
...held a teat or milked a cow.
[light music plays]
[Graham] Talking of which,
I do have somewhat of a confession to make.
This is a nice segue
into my--my unfortunate experience with a cow.
It was in a professional capacity.
I was at a low point in my career.
-[Sam] Yeah. -But it did involve
me, uh, examining a cow
uh, using a very, very, very long glove
that went up to my shoulder.
I think you can paint the rest of the picture.
Wow.
I had a pretty bad experience
when crossing a field and, uh-- with a friend,
and, um, I turned around,
and a cow was actually charging towards us.
Instead of saving my friend, I just ran.
-You just ran? -I just ran.
-This is good to know. -Yeah.
[Graham] Dairy's big in New Zealand.
[Sam] Yeah, I mean, the farm we're going to
has nearly 500 acres and more than 400 cows.
[Graham] That's almost one for every acre.
[Sam] But this farm, I believe,
is doing things slightly different.
[Graham] Well, because it's an eco kind of farm,
you know, maybe the- the cows have just kind of taken over.
Well, it's a cooperative.
[deep voice] We run this show, buddy.
Get your hands off my udders.
-We're gonna milk you, boy. -Come on.
-You've got nipples? -We better be careful.
There might be a revolution when we get there.
A revo-moo-tion.
Oh, very good.
I better keep moving.
-Love all the moo jokes. -Yeah.
♪ ♪
-Stu. -[Sam] Stuart.
[Graham] Wonderful to meet you,
in your splendid kilt, by the way, that's fantastic.
[Sam] Yes, you are the epitome
of the marriage of two cultures
-in your Scottish descendance. -[Graham] Wonderful.
-And you're Kiwi born and bred. -Yeah, true, true, true.
Your descendants uh, were Scots,
came over here how many generations ago?
Seven or eight, yeah.
So my kids are sixth generation on this farm.
[Graham] Right.
What is it about New Zealand or- or Kiwi dairy produce?
Why is it so good?
[Stuart] It's natural, for a start.
I mean, look they're out being fed grass...
[Sam] Yeah, yeah.
[Stuart] ...living, you know, their best life that they can.
And, you know, we're proud of what we produce.
[Sam] What's your approach to- to dairy farming?
[Stuart] The way that I look at it
is that if you own the land,
you've got a privilege being on there,
but that comes with--that obligation is to improve it.
And most farmers want to improve what they've got
-for the next generation. -[Sam] Mm-hmm.
So I'm sort of looking,
you know, for the next five generations out.
I mean, you know, obviously, a lot of land was cleared,
and--and there wasn't enough thought
put into the long-term future.
So we're trying to rectify that,
sort of regenerate what was here in the first place.
That's what I get a kick off,
is improving the natural side of it.
You know, when you can see the wildlife come back,
the increase in biodiversity,
also, you know, to improve water quality,
we plant tens of thousands.
I think we're up to about 80,000 trees and plants.
[Sam] 80,000 trees?
-Yes. -[Graham] Wow.
You're sort of investing back into the land, right?
And I guess, ultimately, into the produce you're creating.
[Stuart] Yeah, that's true.
[Sam] Can- can we try some?
So is this freshly milked this morning?
[Stuart] Yeah, fresh from the teat this morning.
There you go.
[Sam] Oh, I'm excited to try this.
♪ ♪
-[Graham] It's just delicious. -It's full.
[Graham] That is not milk that you get in supermarkets.
How much milk do you export?
Less than 5% stays here,
so pretty much every country in the world, so...
92 million people I help to feed today.
-Today? Wow. -That's the reach of it.
So it's quite cool, really.
Now fortified with this,
should we go uh, see the milking in action?
Yes, I'd like to see you as an action milker.
[Sam] I think I'll be quite good.
I was born in the countryside, raised on a farm myself--
a sheep farm, but, yeah, pretty good there.
-Really? -Did you do much farming?
Uh, sometimes helped with the sheep.
So I'm game for this.
-[Graham] Let's do it. -[Sam] Let's do it.
[cows mooing]
♪ ♪
[Sam] Don't worry, guys.
-Uh, we know what we're doing. -[Graham] They're not guys.
They're- they're females.
Well, I kind of went "guy--girls."
[mooing continues]
[Stuart] So what you do? First thing you do, look up.
-[Sam] Ah. -[Stuart] If the tail
is raised, there is a package coming,
and you do not want to wear their package.
[Sam] No.
[Stuart] If they like you, they won't shit on you.
-It's just like people. -[Sam] Okay.
[Stuart] Do not put your hand there.
-Right. No. -Why?
Well, 'cause if it kicks you, it'll break your fingers.
Anything else we should be worried about?
Yeah, there's quite a list, but I haven't really got time
-to go into all of that. -Oh, great.
So then what you do-- lift that up, that activates.
Then one at a time, onto the teat.
[Sam] How many are we gonna do?
[Stuart] Well, there's about 500.
-500? -Yeah.
That's 2,000 teats.
[Graham] So you can get
something, like, eight gallons a day
-from a cow, right? -[Stuart] Yeah, yeah.
-You get first dibs. -[Sam] Sure. Let's go.
[Stuart] Okay.
[Graham] Oh, wow, so it's like a little carousel.
"Cow-rousel."
Please don't make any more cow jokes.
[Sam] Whoa, you're quick. You're fast.
Oh, that one's moving its tail.
-Moving its tail. -[Stuart] Just flies.
Okay, ready?
Now, remember to look up.
[Graham] This is incredible.
I actually can't believe what I'm seeing.
[Stuart] You all right there, Sam?
No, I'm a bit mixed up.
Front one's on the front--
Here, no, you're--you're gonna give that one
a personality disorder.
Oh, I'm gonna go over here now, and you can have a go.
-[Stuart] Step it up. -[Sam] Good luck.
[Graham] Which one do you want me to do?
-This one? -[Stuart] No, not her.
-She'll kick you. -[Graham] All right.
[Sam] Be careful that tail is twitching.
Very twitchy that one.
[flatulence]
[Sam laughing]
Was that you making that noise?
[Stuart] I was not making that noise.
I don't- I- I can't do another one. It's too much.
-[Stuart] Yeah, come on out. -[Sam] I'll- I'll help.
You do the front ones. I'll do the back one.
[Graham] No, no, you do the front ones.
All right, you got that one.
[Graham] Oh, that's got-- oh, it's got stuff on it.
-Oh. -[Sam] Oh, God, I got the tail.
-[Graham] Go on. Pop it on. -Yep. Yep.
-[Graham] Pop it on. Pop it on. -[Stuart] Go on, get in there.
[Sam] Yes.
-Is it on? -Yeah.
Look at that. Look at the milk coming.
[Stuart] Come on, girls.
[Graham] Oh, my God, look how many more we've got to go.
♪ ♪
Well, uh, I want to apologize, firstly, to--to the cows.
-[loud bang] -Cows, sorry.
Holy...moly.
Sorry. That one is not happy with us.
Thank you for showing us this.
It's incredible, what you're doing.
When you're sipping your latte, not a soy latte, think...
[clicks tongue]
[Sam] The work that goes into it.
Yeah, we're not cut out for this, are we?
We're really not.
We better not give up the day job,
'cause if--if 92 million people relied on us to feed them,
-it would be a disaster. -They would go very hungry.
[cows moo]
[Graham] We're off. We're off.
How- how did you find the cows?
Very creamy, very- very milky.
-They were--they were lovely. -It's a lot of milk.
[insect buzzing]
Did you get attacked by a bee?
Well, didn't you see the massive bee
that just bumbled across and fell down here?
Really? There's a bee. There's a bee--
-Under my kilt. -There's a bee in the camper?
-Well, not-- -Watch the road!
There's a bee under the kilt.
-[Graham] ♪ Men in kilts ♪ -♪ Men in kilts, men in kilts ♪
♪ Men in kilts, kilts, kilts, kilts ♪
[both] ♪ Men in kilts, men in kilts ♪
♪ Men in kilts, kilts, kilts, kilts ♪
♪ Men in kilts, men in kilts ♪
♪ Men in kilts, kilts, kilts, kilts ♪
-♪ Men in kilts, men in kilts ♪ -[humming along]
[singing indistinctly to the tune of William Tell Overture]
♪ ♪
[Sam] But you know what?
I'm kind of excited about
the next stage of this journey.
-Wine. -Savage drunkards.
-Yes. -Wine. We love wine.
The nectar of the gods.
[Graham] So now we are going to a place I know very, very well
called Black Barn Vineyard.
I love it there.
Do they- they have a picture of you on the barn?
-It's a statue. -See?
Now, New Zealand is rightly famed for its wine.
[Sam] Yeah.
[Graham] Fantastic Pinot Noir.
Sauvignon Blanc--most famous in the Marlborough region.
Then Hawke's Bay-- we're going to Hawke's Bay.
That's got some beautiful shock--
its beautiful Rieslings.
But I'm excited to- to try a lot of delicious wine.
[Graham] I'm sure you are.
The goal, however, is not to just get drunk.
No, I know, I'm gonna learn a lot
-about the different varieties. -Good.
[sweeping music plays]
♪ ♪
-Dave, I'm Graham. -[David] Graham. How are you?
[Graham] Pleasure to meet you.
And I'm Sam.
[David] So welcome to Black Barn Vineyards.
[Graham] Ah, thank you so much. Beautiful.
And it is such a beautiful region.
When wine making started in New Zealand,
w-why did it start?
I mean, why is it such a big thing here now?
The Te Mata, Havelock Hills area here...
[Graham] Yeah.
...has had vineyards here for over 100 years.
[Sam] Wow.
[David] Most of the vineyards are planted on the east coast,
because there's an El Niño/La Niña
kind of weather pattern in east coast of New Zealand,
so most of the vineyards are planted on the east coast,
because we're sheltered from the rain,
which hits the other side.
Best spot for a nice little vine to grow some grapes.
[David] Yeah. No, exactly.
[Graham] Wine is huge in New Zealand, isn't it?
[David] Yeah, like, it's
a billion-dollar export industry.
-[Graham] Really? -[Sam] Wow.
[David] Yeah. Well, it's a very young--
I mean, we- we produce probably
about a quarter of a percent of the global wine.
And here at Black Barn, well, we do one export,
and that's to Hong Kong.
-[Sam] Mm-hmm. -But that's it.
-[Graham] Really? -I mean, everything else
we sell on site.
Kiwis are big wine drinkers, then.
[laughter]
Well, certainly the people who come and visit us are.
[Sam] Yeah. This man has been coming here--
Yeah, I've been coming here for a long time,
yeah, over 10 years.
You're lucky to have this as your home.
I envy you.
What is the sort of characteristic of Hawke's Bay,
like, compared with other places?
Hawke's Bay's really, like, red-wine country--
Merlot for us, rosé.
We're a small producer, 14 different varieties.
[Sam] 14 different varieties of grape?
[David] Yep. It's all about the work you do in the vineyard.
This block is Renello block, targeted for our rosé--
volume-wise, the one we make most of,
so we pick it early.
We don't let it get too ripe, 'cause with rosé,
you don't want a lot of color in the wine.
You want that sort of lovely pale pink,
because rosés that have got a lot of color in them,
you know, that color equals tannin.
Tannin equals bitterness.
I like those rosés when they're very--
It's like a blush. It's not, like, deep red.
Yeah, and rosé's about drinking, not thinking.
-You know, you kind of-- -[Sam] I love that.
-You like that? -Written on a T-shirt.
[Sam] Yes.
You're looking at the lay of the land
and sort of judging where the vines would go and what--
[David] Yeah. You can see the profile,
except they're all, you know, like, facing
-into the north, gentle slopes. -[Sam] Yeah.
[Graham] And all of that factors in
-to how the wine tastes. -Yeah, tastes.
I did grape picking in Switzerland when I was 18.
Yeah.
Well, these aren't ready--these aren't ready to pick, are they?
No, no. I was gonna tell you a very interesting story.
Oh, sorry, go ahead.
Yes, we want to hear about you in Switzerland.
No, no, my great picking in Switzerland, and I--
We are in New Zealand. We're not in--
-We're not in Switzerland. -[Sam] No.
And it was very nice, but it was very hard work,
and I have great respect for people who work
in the wine industry-- that's all.
So you said you've picked some grapes once.
Yes, thank you.
Do you ever challenge the vines, obviously?
Because, you know, you could do mash--
-"Challenge the vines"? -Well, yes.
[David] So, you know, like, a struggling vine
-makes great wine. -[Sam] Yeah.
[David] You want them to struggle.
You want them to fight for every drop of moisture.
[Sam] Pushing everything into that grape
-to give it more flavor. -[David] Right.
-I know nothing, do I? -[Sam] You know nothing.
But you know how to drink.
[jazzy music plays]
♪ ♪
[David] So we're gonna start off with wine one.
[Sam] I'd already say that's a very small pour.
-[David] So you want to smell. -Yes.
[David] You want to look at it.
-Yeah. -[David] And it is what wine?
-It's... -Rosé.
-It's a rosé. -Rosé. Yeah, right.
Now, what is the predominant variety?
-Merlot. -Merlot.
Yes, well done.
[David] You know, actually, this is about complexity
on the nose, brightness, elegance.
Which wine would the winery be best recognized for?
Chardonnay.
-It's very delicious. -Oh, that's so good.
-Yes. Hmm. -Mm.
-[David] This is, um... -[Sam] The Sangiovese.
-[David] Yes. -[Graham] This looks amazing.
The color is incredible, isn't it?
-Yes, look at that. -Wow. Wow.
Why so dark?
When you get sufficient sunlight and enough heat...
-It's delicious. -...you know, you get
that, you know, like, density of color, lovely ripe tannins.
Wow.
♪ ♪
-[Graham] Oh, my God. -[Sam] Oh, yes.
Oh, this is amazing.
So the thing with the Riesling is that, you know, like, it is
unlike any of the other wines here.
-[Sam] That's right. -Mm-hmm.
[David] What's that? Lusciousness.
Well, it's- it's the sugar content.
-It's the sugars in the wine. -He's got it.
-It's the sugars in the wine! -Stop saying it.
It's the sugar in the wine.
-It's not fully fermented. -[David] Yes.
You hungry?
Why don't you finish your wine?
We're gonna go have a nice meal now.
Um, thank you so much for having us.
-Um, and perhaps-- -Thank you. Yes.
-Total pleasure. -Thank you, Dave.
Can I have a little top-up there?
[David] Would you have a little bit more
-of that Riesling? -I'd love some Riesling.
-The one with the sugars in it. -Yeah.
[Sam] Mm-hmm.
[traditional Scottish music plays]
♪ ♪
[Sam] Fleur, thank you for, uh--
for inviting us here to Fleurs Place.
[Fleur] I've been looking forward to you coming.
[Graham] Have you?
[Fleur] So you're Sam and you're Graham?
That's right, I'm Graham. He's Sam.
[Sam] You've been sweating up, haven't you?
No, not really.
-[laughter] -No, not-not really.
We have been sweating up, 'cause we're here in Moeraki.
And it's this incredible little town.
It feels like we're on the edge of the known universe.
And you have created this incredible uh, restaurant.
Yeah, and it seems like everyone in this country
has read your cookbook.
So we had to come see for ourselves.
This was the site of a whaling station.
That's so great.
[Fleur] And so the day that I first opened
right there, at high tide,
two meters from the edge,
there was a whale going backwards and forwards...
-Two meters? -And backwards and forwards.
-[Graham] Like a blessing on-- -[Fleur] Yes.
So, but the funny thing was
I didn't really want it to be successful.
[Graham] So was it really for yourself, then,
that you built it, rather than for, like...
-Yeah, I did, yeah. -the public to come and--
I thought, "As soon as it's busy, I'm outta here."
-[Graham] Really? -Yeah.
-What a great business plan. -And yet you're here, what,
-19 years later? -Yeah.
♪ ♪
When I first started, I was lucky enough
to get invited out on a fishing boat,
and I thought I could feed a lot of people with that.
♪ ♪
All our fish get filleted and brined.
And from all the fish bodies,
we make a fish stock with a seafood shadow.
The smoking of the fish,
I would go to the local Iwi and ask who could help me.
I would love to know how to do it properly and traditionally.
[Graham] And this was presumably
historically what people who first came here--
this is exactly the kind of thing
that they would've been doing themselves as well.
Of course--preserving everything they could.
[Graham] And we're having a bit of that?
-[Fleur] Yes. -[Graham] Ah!
-This is gonna be-- -Kill me now.
This sounds like your last meal on- on Earth.
Well, don't--no, I think that's kind of a wee bit far.
Oh.
Well, I hope it's not your last meal.
[Graham] Yeah. I hope it's not as well.
Can we just park the campervan inside the restaurant?
[Sam] Yes. I don't think I'll be doing
much driving after this.
-[Fleur] Here we go. -Oh, here we go.
-[Graham] Here we go. -[Sam] Ho ho ho!
This is amazing.
[Fleur] And this is just to show off the paddle crabs.
[Sam] All these different varieties of- of seafood
is incredible.
[Graham] All from- from just locally sourced?
They tell me it's just around the corner.
So it would be nice if you just picked your bread up
-and broke it. -[Sam] Okay.
-[Fleur] That's the-- -That was gonna happen.
Ohh! What kind of bread is this?
Rewena. That's the Maori bread.
-[Graham] Oh, God, I'm gonna-- -[Sam] Thank you so much.
Now I'm so excited. Ah...
Oh, and a bit of this.
We might need be here a little while.
[Graham] Okay.
Oh.
It literally melts in your mouth.
[Sam] Oh.
Oh, my God.
What was this? This was the coconut thing.
-Yeah. -I- I'm actually losing track.
Wow. Do you want a bit of seaweed?
Please don't speak.
The taste is really unusual.
-♪ Oh, my ♪ -[Fleur] How are you looking?
-[Graham] ♪ God ♪ -[Sam] What is that?
We're gonna need a bigger table.
What have you got here, Fleur?
This is the- the blue cod in the kelp bag.
[Graham] Oh, incredible.
[Sam] So what did you do? Did you steam him?
[Fleur] It goes in the oven,
so it naturally steams itself in the kelp.
[Sam] Wow.
[Sam] Oh, look at that!
-[Graham] Oh. -[Fleur] There he is.
-[Sam] Wow, look at him. -[Graham] Steaming.
[Sam] Steaming, a-and these little shells--
what are they?
[Fleur] They're little neck clams.
-[Graham] Oh... -[exhales]
-Oh, wow. -Yeah.
-Mm. -Mm!
[Sam] I didn't know which fork to use.
Yeah. I need an extra mouth. Mm!
[Sam] Okay. The coconut fish.
-Mm. -[Graham] Oh, the bread.
-Hello! -Yeah.
[Graham] Oh, look at that. Ho ho ho!
[Fleur] So this is the famous mutton bird.
-[Sam] Yes, it is. -And that's in a boiler
-made as a boiler. -[Graham] Wow!
[Fleur] And then this is
more of a traditional way to serve it.
Board it twice to get rid of the fat,
and then you crisp it up in the oven.
[Sam] Oh, yes.
[Fleur] But this is my favorite way.
Right. I'll look after that for you, Fleur.
[light music plays]
-[Sam] You're butchering that. -[Graham] Okay, thank you.
-You could use your fingers. -[Sam] You could--thank you.
Cheers, my friend.
Mmm!
It's so not what you expect.
It's rich, isn't it?
-Pace yourself. -Yeah.
[Sam] Oh, Fleur, you've outdone yourself.
-Here we go. -[Sam] What is that?
Oh, my God!
It's my Auntie Murray's Christmas pudding.
- Whoa! - Whoa!
[Fleur] Oh, sorry.
[Graham] Just a- a little bit for me.
Little enough?
[Graham] That's perfect.
-Oh, is there something else? -Yes.
Marvelous.
And there's your cheese.
[Graham] Oh, my God!
That's a very famous one from Oamaru.
It's called Windsor Blue.
This is very beautiful and grand.
-[Sam] Oh, yeah. -[Graham] Oh, Look at that.
-[Graham] That's beautiful. -The perfect accompaniment.
[Graham] Mm...mm...
[Sam] Cheers, my cheesy friend.
-Oh, cheese-cheese. -Cheese.
Cheese, my cheery, cheery companion.
[folksy music plays]
Ohh...that was spectacular, wasn't it?
It was spectacular.
[Sam] Looking around this table
with this abundant food
and its crazy flavors in this incredible setting
is pretty special.
What was your favorite moment?
[Graham] I loved the bees.
And- and the honey, really I loved them.
[Sam] And of course seeing your favorite vineyard
also was amazing.
The farmer was everything that I could have hoped for.
-[Sam] Yes. -[Graham] And more.
I should have invited him.
[lows] Is the farmer still tied up in the shed?
I never knew that you knew so many cow jokes.
Very moooody.
It is one of my specialties actually, cow jokes.
[Sam] Yeah.
Here's to driving with the best travel companion.
[glasses clink]
We better not well up in front of Fleur.
She'll think we're crying over not finishing all this food.
Mm.
[quiet chords]
- [Sam] Oh... -[Graham] Ah.
-The open road. -Yes, diving in New Zealand.
[Graham] Mmm. It's actually a lot of driving.
[Sam] It- it's a long way, right?
[Graham] That cyclist is nearly going as fast as you.
-He's almost as fast as we are. -Yeah.
Yeah. You've got to pedal faster.
-[Graham] Yes... -Yeah.
Like a sort of Flintstone's vehicle.
[Graham] That's it. Come on!
Get it into second gear. That's it.
Yeah. A lot of driving, anyway.
Well, yeah, it has been a lot of driving.
Thank you. Would've been nice.
I mean, you could have offered.
Yeah, I know, I could have, couldn't I?
[surf rushing, child laughs]
[pastural music]