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Guy connects with local artisans and farmers throughout Spain and California to get a closer look at the people who grow olives, raise goats and make bread. Using ingredients from local farmers, he creates a mouth watering feast to remember.

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- I'm Guy Turland. I'm a food lover, a chef, and an adventurer. I've been lucky enough to travel around the world, exploring, meeting amazing producers, and sharing my passion for food. In my travels, I get to source some of the freshest ingredients, cook in some of the most beautiful locations. I mean, look at that! And get into some pretty wild situations. This is crazy! Join me as I travel the globe and discover the source. Some of the freshest food comes from the people who are right at the source. The farmers and artisans who cultivate the land put love and care into everything they do, enable us to get the best the land has to offer, and meeting these people is something I seek out in all of my travels. Spain surrounded by the Iberian peninsula, is geographically and culturally diverse, and the cuisine is just as varied. It's known for it's flamenco music and dance, but in the southern region, it's also known for producing an ingredient that many of us can't cook without. Okay, so we've made our way to Baeza It's built on these beautiful sort of Roman ruins, and you know what? There's a party going on this weekend, so it's a perfect excuse for me to drink red wine, taste some olive oil, and eat a lot of tapas. So let's go check it out. Baeza is an agricultural hub, it's known for it's olive oil. Some of the world's best olives come from this area. Supposedly this place has over 60 million olive trees, and that's crazy like 60 million's just a mind-blowing number. It's said that olives were brought to Spain over 3,000 years ago and that some of these olive trees in this area are over a thousand years old. So I've got a little secret. I'm actually obsessed with Spanish food and tapas. And the heart to, you know all good tapas and Mediterranean food is good quality olive oil. So I'm super excited to be here. So let's go meet Rosa, she's gonna show us around, and we're gonna taste some of her fine olive oils. Hola! - Hola! Good morning. - Welcome to our estate! - How beautiful is this? Thank you so much! - Oh yes! - How long has you family been here, tending to these olive groves and tending to the trees? - We have been doing this for the last two centuries, two centuries and a half. - Two centuries? - Yes. - Wow! - So now you see that they are just growing. - [Guy] So when are these ready for harvest? - [Rosa] Those are going to be ready on November. - [Guy] Okay. And how much oil would one olive hold? - 11% of the weight, its own weight. - So 11% of the weight is oil itself? - It's just that. - Okay, wow. I didn't expect it to be that much, really. Yeah. - Yes! If we wait until the end of the harvest, it will come to 22%. - [Guy] Wow. This region produces like most of Spain's olive oil, is that right? - 80% of Spanish olive oil. - 80%! - Yes. - In one region? - Yeah, one region. This is everything. - That's crazy. - You see the sea of trees, I mean everything is here. Jaen, it's the main heart of the olive oil, around the world, there's no other place in the world. - That produces this much? - Like this region. - I'm excited to taste some of the olive oil. - Oh yeah absolutely. - I can't wait. - I would love to. - Yeah, yeah. - Yes. - Teach me how to taste it properly. - Yes, I will try to do it! - Like a professional! Alright, so we're gonna do an olive oil tasting. - Yes, everything is early harvest, so we do the harvest very early so when the olives are green, still green. And it's going to give us all the flavor, and it's going to be very tasty. This is Arbequina, take it and see the color. And see its beautiful gold, and green, et cetera. If it's very cold, you have to warm a little bit, the olive oil, because the fat is a grease so its need to start telling you things. A little bit of hot, so you put it like this with your hands. - So hands around it, okay. - Yes, like this. - Yep. - [Guy] It opens the aromas, the flavors. - Exactly. - Delicious. - That's why it's very important that first you get your nose because it's going to give you more information than your mouth. - Yeah, yeah completely. - Like always. - [Guy] Alright so the next one? - [Rosa] You'll see that it's greener. - [Guy] Yeah, it's a lot darker. - [Rosa] Yeah, the Picual is another type of olive. And it's going to quite different. The taste is going to be different. - [Guy] It's a bit stronger. - Yes. - On the side of the pallet. - Yes, exactly. This is a Royal. The color is-- - Look that the color. - Yes, it's more cold. Because of the time. And then I want you to look for artichoke. - Oh wow. - And green banana skin, and fresh grass. - So it's gonna be quite earthy? - A little bit. - Yeah, completely. Thanks for teaching me, I mean I was blind until now so. - Different type of olive is going to give you different flavor. - Different flavors. - And you can use it in different things. - [Guy] In desserts, so you have uses for chocolate. - [Rosa] Yes! Yes with desserts like chocolate and sea salt and then ice cream with chocolate it's going to be amazing. And it's so good. - I'm definitely going to do that! - I would encourage you do it. - Thank you Chef! - [Rosa] It's like an adventure. We are learning so much. - Alrighty so we're going to cook up a few different tapas dishes. It's gonna be tasty, we're gonna share it, we're gonna have a few glasses of wine, and we're doing it on top of a castle, looking over some of the most beautiful olive groves I've ever seen in my life! So the first dish is just gonna be a nice, beautiful tomato salad. Just gotta get nice, chunky wedges. And then just go straight down into some chunks. And that way we've got all this sexy, sort of different shapes, different sizes. And it's gonna look so sexy on a plate. Alright so the next step is a good hit of quality olive oil. You want the flavors to match so you know tomato aromas from olive oil matching the fresh, in-season tomatoes. Some sea salt in a big pinch. A hit of some oregano in there too. Good crack of black pepper. Give it a good mix, on the plate. And you can straight away see what I mean with the different shapes and different sizes. How awesome does that look? Our next dish is just a super simple tapa. So with some garlic, good quality olive. Some lemon rind, so important to zest over your bowls. And because all the oils actually end up going in there and the amount of oil that's in a lemon is ridiculous. Now it's olive oil time, so straight in there, good glow. So we're gonna slice up some sourdough. Just add a little bit of toast. Smear it on. And then just lay one of these delicious white anchovies on top, and that's it. Super simple, super delicious, full of flavor. Dish number two, done and dusted. Our third dish is a chorizo tortilla, so it's some potatoes, it's garlic, it's chili. It's all this sort of beautiful local chorizo. The first step is to render down the chorizo, add some garlic, some chili. Some finely sliced potatoes. We're gonna use a mandolin. A few eggs. This is gonna bind all these ingredients together. Okay so that's pretty well it, ready to go. It's cooked all the way through. Now it's time to flip it out and see if it's stuck or not. Moment of truth. Ole! It's got, how do you say it? - [Man] Chorizo! - Yeah you do! - [Woman] Chorizo! - I'm gonna say the second most famous thing to come from Spain. Cus obviously first is olive oil. And then, third most famous, and then it's women. And then it's, come on right? So, that's what we're gonna do. We're gonna add a bit of melon with it, and some fruit. And it's gonna be delicious. You could fig yeah, delicious. Figs'd be great actually. But we're doing melons. So it's really simple, we're not messing around. Slice up some melon in some cool shapes. So I'm just gonna cut it straight down the center. Actually I might cut it into fours, to wedges. And then what we're gonna do is just slice up some peaches in some cool shapes as well. And then we're just gonna lay the ham right on top. And then we're just gonna add a little parsley or mint. And then a hit of olive oil, and it's just gonna work really well. - [Woman] Good job! - [Guy] I'll take some for sure, I can't get enough. A flight over the Atlantic Ocean lands us in another place also known for producing great olive oil, Northern California. But I'm not here for the olives. Northern California is known as a large agricultural region, producing everything from fruits and vegetables to nuts and grains. It's also known for its dairy farms, with a region accounting for over 70% of the California's milk production. It's here a visit a local goat's farm that creates some of the best goat cheese. I can't wait to see how it's made and to meet some new friends. Alright guys, we're at Toluma Goat Farm, this place is so, so beautiful. But it's a bit rainy, and it's a bit gray, and that's completely fine cus I'm gonna cook up my awesome Spanish tortilla in a beautiful farmstead. But before I get my hands on some delicious goats cheese, I'm gonna get a little tour of the farm. - [Tristan] My name is Tristan Brenner, and I'm the Herd Manager at Toluma Farms. Which means I manage the goats and the sheep. We're a farmstead operation, so all of the milk used in the creamery comes from this farm. And so we milk 120 goats and 90 sheep. - [Guy] Wow! - [Tristan] I think our creamery benefits and our cheese benefits from being made in the same place where the milk is raised and the animals graze and also there's a connection with the land. - [Guy] Yeah, yeah. Caring for and feeding the goats is only half the story. Tristan's now gonna show me first hand how he milks the goats. You sure this one's not empty? - [Tristan] You just pinch the top, and then squeeze down. - Oh yeah, awesome. There you go. So we're literally, we're milking the goats. So obviously this milk will end up going into the cheese, which I'm so excited to taste! Cus I've got a little confession to make, I love goats cheese. And how do you know when they're ready to, to come off? They'll just literally? - You can see in here. - Yeah. - Also, you just tell by how much is left in the bag. - Yeah, yeah, yeah. So this guy here's got a little while to go. She's getting pretty close so go ahead and put some forward pressure on it. - Right down the art. She's going strong idn't she! A little bit confronting, I'm not gonna lie. See ya. With the milking done, now it's time to check out the creamery, and taste some cheese. Alright guys so this is Hadley and Ashley, you guys are the head cheese makers here at Tomale's Farmstead. And you make some cheese. So this is the aging room, is that correct? - Yes. - [Guy] So what kind of cheeses do you make here? - [Hadley] We do three soft cheeses and then two hard cheeses. Smooth ones are all goat. - [Guy] All goat, okay awesome. - This is half goat and half sheep. - Smells so good! That's so tasty. - Good. - We've explored the farm now it's time to make my tortilla. So let's get cooking. Just gonna take these seeds out. Just because I don't want it too hot. Just want the flavor in there. I'm also gonna clean up my Spanish onion. I'm gonna finely slice it, I'm gonna pan fry it all together with the chorizo. Alright so that's the first part of our prep done now we have to chuck this in a pan with a little bit of olive oil, cook it down till it's tender. So I'm just adding a little bit extra smoked paprika just for color and that awesome flavor as well. Just give that a mix through. And you can see, the onion's tender. The garlic and chili's all cooked. And these chorizos are all colored. Okay so once it's like that, all tender and gorgeous, it's time to come off the pan and into a bowl, a mixing bowl. Okay so that's all tender and gorgeous, next step is to slice a potato. So super finely into beautiful little discs. So about that thick, a couple of mils. You know and they're gonna have layers in the tortilla. Now it's time to fry them off. So just fry them off in batches, and you just want them nice, soft, and crispy in this gorgeous olive oil. Traditionally in a lot of tortilla recipes, you slice your potatoes, and then you blanche them in hot water. This is just a trick to sort of speed it up but also to get a little bit more flavor. I find when you fry them off you know it pulls out the starch, it pulls out the sugar. And it just tastes delicious. Hit it with a bit of sea salt. And then when they're at this stage, sort of opaque, see-through, a little bit golden and tender just add them to the same sort of mixing bowl you have your chorizo and the rest of the ingredients too. Okay so our potatoes and everything are fried off and ready to go, next step is to chop up some herbs, crack our eggs, and then bring it all together, put it back in the pan and cook it really, really slowly. So we're just gonna pick some sage. It just goes really well with the chili and the garlic. So we're gonna add some of this beautiful, hard cheese that we tasted and it's half sheep, half goat. If you're gonna grate it, you can grate it. But I'm just going to use my knife, just slice it really finely. And it's just gonna melt into our tortilla. And just add the most divine, unique flavor. Okay next gonna crack some eggs into our herbs and cheese and we'll mix it together and it's all going into the pan. So just break your eggs up, and bring it all together. Then we're gonna transfer this in with our potatoes. Back in the pan, another hit of olive oil just to make sure it doesn't stick. And then you're gonna go in with your beautiful tortilla mix. Okay so what you want to do is, you want to start on a high to medium heat. And you're gonna pour your mix in and what's gonna happen is it's gonna seal the base. It's gonna get heat into your tortilla. You're gonna throw a lid on, turn it down. And then it's gonna continue to cook really gently. The cheese is gonna melt, the chorizo's gonna let out all that beautiful flavor, and then you're gonna turn it out upside down onto a chopping board and it looks and tastes unbelievable. This is well and truly looking perfect and almost ready to turn out. So what we have to do is just grab a, a knife or a spatula and just clear out the sides. And cross your fingers it didn't stick. One thing about making a massive tortilla, is having to turn it out into a massive chopping board. So I need a hand. Tristan, want to give us a hand bud? And we're gonna flip it over that way. Like, one, two, three. And that my friends, is exactly what you're after. So we're gonna garnish it with the gorgeous, gorgeous soft ripened goats milk cheese. Plop it around there with some parsley, a little bit of sea salt and there's time to make a mess. That's it. Whoa god! Country sized, Spanish-inspired tortilla. With the abundance of local food in the region, it's hard to leave California. So I won't. In Sonoma county there's no shortage of farms to visit and artisans to meet. It's here I get to create a special dinner using some of the best local ingredients the region has to offer. California has a magnetic effect on me. I'm drawn to the beautiful landscape, the friendly, warm people. And I'm in love with the area. Having spent some time in Northern California before, I'm really excited to be putting a dinner together using all this gorgeous, local ingredients. Arriving at the pier with the sun sort of just glistening on the water I knew that this is our location. I knew that it was gonna take our guests' breath away. And it took my breath away. My first stop is the Della Fattoria Bakery, to meet Lauren the Head Baker. I'm looking for some delicious sourdough bread. G'day, how're you going? - Hi! - Guy. - Welcome! - Lovely to meet you. So this is the bakery? - This is the bakery! Yeah. - Oh my god this is beautiful! - We were one of the first bakeries in this area to do artisan bread, to do naturally leavened bread in the European style. - We're heading into the bakery. There is nothing better than fresh bread and the smell. Oh my god! - It's just very simple ingredients, flour, water, yeast, and salt, and that's it. And we use a really old fashioned method for our cooking. We don't have a temperature dial, we use wood every night. Does it ever go cold, or does it just constantly? - No, it's constantly relit every day. - Oh some fresh sourdough out of the oven, it's hot. Oh my god that smells so, so good! - Grapes have yeast naturally on the outside, that's why naturally yeasted bread and wine making are a wonderful pair. - Look how much sort of air and how much it's risen and just how perfect that. - Amazing, right? I gotta taste it too. - That flavor is phenomenal! That is gonna be the hero for our dining table. - [Lauren] That's gonna be perfect. - Oh my god! - So perfect! - [Guy] My next stop is to meet Mark from Devil's Gulch Ranch. Since 1971 this sustainable farm has been providing local restaurants with high quality meats. - Devil's Gulch Ranch is 75 acres. I've been here since 1971. You can trail ride or hike from my property here all the way to the ocean or the Golden Gate Bridge. - [Guy] Wow, what a vista, this is stunning. - We try to be as sustainable as possible. We want to be able to take care of the land and be respectful of Mother Nature in all aspects, the animals and the ground and the wildlife. - They look like they're having so much fun. - [Mark] Yeah. - They look about as happy as I look in the kitchen. That's pretty stoked. Tell me about your pigs. - [Mark] The pigs we have are mostly Berkshire, I like Berkshire, they're my favorite. And we feed em byproduct feeds, a brewer's grain which is barely mixed with milk. - [Guy] Sustainable, recycling. - Pigs pass through the flavor of what they eat more so than any other animal. - If you weren't so muddy, I'd pick you up and give you a cuddle. - [Mark] Yeah, there you go. - After grabbing some incredible looking spare ribs for the feast, I only had one more stop to make. They said these are all wild like the flowers? - Yeah, yeah. - From the area as well? - Just a few miles down the road. - Oh wow, that is stunning isn't it? They smell and look amazing. I think it's gonna be perfect. We're gonna match the wine. Let's set the table up. It is our dinner day, I am so excited, we have a lot to do. We have all this beautiful, organic, delicious produce, and I can't wait to share it right here with our new mates. Our first course is gonna be the gorgeous bread from Della Fattoria and we're gonna serve that with a delicious beef tatte with a whole bunch of flavors. And then a gorgeous butter whipped up with some thyme in there and some truffle oil to spread on top of warm, crusty sourdough. There's no better way to start a meal. Oh yeah, that's good. Our main course is gonna be Devil's Gulch gorgeous, delicious, slow-cooked pork ribs. They're gonna flake off the bone and I'm gonna serve that with some charred, burnt cabbage and some beetroot puree. So I'm just chopping up a basic mirepoix, which is basic veg that adds flavor to a stock or a sauce. I'm gonna braise our beautiful pork ribs in that stock. Really it's gonna have the most amazing flavor, we're gonna it in some red wine and some dates. So it's gonna be like a sweet, beautiful, sort of fat pallet and then it's gonna match really well with the wine. We're gonna add some wine in with our beetroots. You want good quality wine because that's gonna impart you know delicious flavor into your puree or your cooking so you know go for top quality, it makes a massive difference. So our cabbage has been charred. I'm gonna throw it in the oven on a bed of herbs. So it's gonna be smoky, it's gonna be sweet, and it's gonna have a hint of those beautiful herbs coming up from below. Dinner is coming together. There's a little bit more to do, I'm pretty excited, cus it is smelling and looking absolutely gorgeous. The local flowers I got are really gonna make this setting elegant. It's gonna be such an amazing night. Guests are arriving, it's almost time to plate. - Oh wow, it's so beautiful! - [Guy] Cheers! - [Lauren] Thank you! - So yummy. - Thank you! - Oh wow! - Our gorgeous ribs, so they've been baked for about three hours. So there's red wine, there's dates, there's a whole bunch of other aromats and flavors in there. Our dinner here is a reflection of the area. It's a way I can say thank you back to you. So enjoy, have a glass of wine. I'm gonna get dessert ready and then come back and sit down and have a bit of cheers with you. Make a mess! So that is our upside down fruit cake. It has to be one my favorite cakes of all time, and I hope they love it. Cheers guys, chin chin. - Hey! - Thank you. Here's to our, here's to dessert. Cheers. It's the people that are the front line of our food every day. That dedicate their lives to growing, nurturing, and caring for the food we eat. They allow us to make a home cooked meal, dine in a beautiful restaurant, and give us the energy to travel, explore, and see the world. Even if you never leave home, knowing their faces and how they live, gets us all that one step close to the source.

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