On the Water

On the Water

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Guy takes a trip on the floating markets of Thailand, gathers barnacles on the deadly cliffs of Portugal, and throws a drool-worthy feast in Melbourne.

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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 freshness ingredients, cook in some of the most beautiful locations and get into some pretty wild situations. Join me as I travel the globe and discover the source. I love the water. It's where I catch some of the best waves and some of the best food but that doesn't always mean seafood. On the outer parts of Thailand's capital is a shopping experience that takes place right on the water. I made my way there to see what I could find. Sawadika! It's so good. So refreshing. It's so hot right now. Fresh coconut. Cruising on the floating markets. It doesn't get much better. And produce here is phenomenal. This coconut is so sweet. Bangkok is Thailand's capital with a population of around eight million people. It's Asia's busiest city and our jump off point to explore this epic cuisine. 50. This market smells unbelievable. All the sort of char-grilled food, the fresh fruit. I think I might have to get some lunch. So I've got sort of like char-grilled whole squids and beautiful fresh prawn. Scallops going on here. This is like a corrugated drum cut in half with charcoals and just like a bit of grate right on top. So that's scallop. That's like a chili dressing. Mmmm, sweet, garlicky, salty with soy. You know, it's that sort of harmonious flavors working together. Delicious. So simple, it's so tasty. So I've made my way to Thailand and we're sourcing our kaffir lime leaves used in everything from stir-fries to curries and soups. I love this place. All right, so this is what we're searching for, kaffir lime trees. This is more of a twig. We're gonna try and find a bigger three later on. You rub your fingers on it and the oils stick on your fingers so it's full of those essential, beautiful oils, it's fragrant. The fruit itself doesn't yield that much juice, but just enough to relay a little acidic kick in the food, in the stir-fries. So we're gonna put this down and see if we can find a larger one 'cause it's sort of doesn't do it justice. So let's go search. Kaffir lime is native to tropical Asia, everywhere from India to the Philippines. But here in Thailand that it has made its most important contribution to the flavor. So I hooked up with a local chef, Bo, to get some insider knowledge and learn a little bit more about the kaffir lime leaf. It's this little lime and the leaf that's responsible for the zesty tang and aromatic flavors in so many Thai dishes. So it's monsoon season here at the moment so it's sort of on and off raining. So we're just gonna roll with it. - Te leaf itself, it's in many different dishes. And it does make the dish different. Like if you leave it out, you miss something. - You miss it, it doesn't taste proper. - Exactly. - Is it used for anything other than food? Like do they use it for soap? - So they use it for shampooing. - I'm gonna have to get some of that. Walk around with my hair smelling all delightful. All right, well let's go try some food and see how they use this little puppy. With Bo's guidance and reassurance I was pretty pumped to try some of her favorite dishes to see how this lime leaf is used. So what do we have here? What have we got? I'm at your mercy. What should I be ordering? - [Bo] It's a fish gut curry. - Oh wow, fish gut curry. Well that sounds interesting. It's quite pungent and you see the kaffir lime in there actually. It's really good. It's quite salty. - Yeah, it's got to be salty. - Yeah, and you can taste the kaffir lime in there. - [Bo] So this one is gonna be a lot milder. - Yeah, so pickled bamboo, chicken curry with kaffir lime in there. Let's give this one a go. That's awesome. - Milder in flavor compared to this one. This one is just like I'll punch you in the face. - That one is just like a flavor punch. Delicious. The kaffir lime itself is like quite aromatic, you can smell it before you can taste it. One of my favorite Thai dishes is Tom Yum Goong. - Soup with vegetable. - When this goes in, it's like hell yeah it's good. It's in these markets with the food, the produce, the people, that the heart of this city really thrives. Lemon grass, kaffir lime. All right, so this is what we're after. This is what we're sourcing out. This is awesome kaffir lime leaf. It's sort of acidic, it's like lemony, it's limey, it's got the beautiful essential oils through it and it's gonna so, so well with our kaffir lime Tom Yum Goong with the prawns through it. Let's get some prawns. Well they call this in France a bouquet garni and basically it's a whole bunch of flavors tied together. So these flavors, the kaffir lime, ginger, lemongrass, is gonna go into our Tom Yum Goong soup. And all those oils and all that flavor is gonna impart and infuse into the soup and it's gonna be phenomenal. So I'm pretty stoked. With that one purchase and I'm ready to go. We're in gorgeous Bangkok, Thailand, and we're gonna make a Tom Yum Goong. It's gonna be unbelievable. So the first step is to infuse our soup. So let's get cooking. The chicken stock into a pot and we're gonna bring it to a boil. While that's boiling, we're gonna prep our aromats. So by aromats I mean these beautiful local flavors that are gonna infuse into the liquid, into the chicken stock. With this coriander root, so I'm literally going to slice these off, halve the roots, and then throw them straight into our chicken stock. So with lemongrass use the back of your knife and just just break it up. It'll release the juices and the flavor. I'm just gonna slice it up. That's gonna go into the soup. So we're gonna slice these chilies in half, seeds and all are gonna go in there. I'll push that to the side of the chopping board and I'll just start slicing up my ginger. Galangal, a few slices, it's all gonna go into the soup together. Last and definitely not least, the real superstar of this show, and that's kaffir lime leaf. So we're gonna just pluck them in there the whole leaf. And as soon as that hits that stock you can smell it. The gorgeous kaffir lime aroma comes out of it. It's so good. So we're gonna clean up our prawns. So simple. You basically grab the head and body, just give it a twist. And then from the leg side what you do is you just work the shell backwards using your thumb and just literally pull the shell back. It's really easy. So using a sharp knife, you're just gonna run your knife down. Start at the tail and just very carefully, so we're not cutting it all the way through. You want them to stay together so when it opens up, it opens up all the way like that just sort of gorgeous. The next step is to prep up our veg. I'm using these little grape tomatoes. Use whatever you have on hand. It won't really make that big of a difference. What I like to do is slice them in different shapes. Now we've got a heap of different mushrooms here. We've got shiitakes, enokis, we've got some king browns. We're just gonna slice them up into different shapes and sizes. So mushrooms, tomatoes, in with our awesome infused veggies. In goes the prawns and you can see them sort of butterflied open. Look at that. You can see them changing color. So next step is to season our Tom Yum Goong. And by season I don't mean salt and pepper. Here in Thailand they season it with five key sort of tastes and flavors. And what that is is bitterness from leaf, we've got salt from our fish sauce, we've got heat, so spice, so this is Nam Prik Pao, basically like a roasted chili paste here. It's unbelievable. A little bit of oil, good spoonful depending on how much you like will depend on how much you add. So we'll just add a little bit of palm sugar just for a little bit of sweetness. And then we've got acid from lime, lemon, kaffir lime. So we'll squeeze it in there. Add a little bit, taste a little bit. See if you like it, see if you need more. And that's well and truly spicy enough. It'll be perfect for the locals that will be coming around. Check that out. Epic, tasty, aromatic, Tom Yum Soup. Let's go bring them in, see what they think. Okay, now this is the moment. This is the moment. - I like. - It's good? - I like, I like, I like. I like, I like, I like. - Yeah? - Yeah. - It's good? - Good. - Yeah? Yeah? Yeah. How gorgeous is Bangkok? So colorful, so many tasty ingredients and awesome people. Yeah. Food always seems to taste a little bit better when you work for it. It can be as simple as waiting for something to bite or as difficult as scaling cliffs. And I found out just how difficult in Portugal. The Portuguese coastline is renowned for its beautiful, yet foreboding cliffs. These rocky shores have spelled the end to many ships and their sailors. But it's these same shores that are abundant with some of the best seafood in the world. And none are more renowned than the gooseneck barnacle. So why are they so dangerous? The gooseneck barnacle is found right here on the tide line where the pounding waves break along the rugged coastal rocks. And guess what? There's only one way to collect them. I'm getting in there. This is what we're here for. Gooseneck barnacle, locally known as percebes. It doesn't look like much, but once cooked it's sweet, it's delicious and it's tender and it is a true delicacy. It's inside this little stalky area here that has the flesh. And the way you get to it is you have to cook it and you have to blanche it. I'm both excited and nervous to find out why these guys are so dangerous to collect. Let's go see what it takes. Since these guys grow on the rocks, bearing the full force on for the ocean, the largest and most desirable ones are often found in the most dangerous locations. Jose is a veteran barnacle collector. As we're about to see, what he does is extremely risky. In fact, it's one of the most dangerous professions in the world. How are you? - Hello, guten morgen. How are you? My name is Jose. - Nice to meet you. - Thank you, very much. - So where are the gooseneck barnacles? Where are we going? - Outside, where is the rocks. - Where the waves are? - Yes. - Okay, so we climb down the cliff? - [Jose] Yes, yes, yes. - To get onto the sharp rocks, in the cold water to get the goosenecks. - Yes. - [Guy] Can you look after me, please? - Where there is big waves too. - Look after me, all right? - Okay, I take care of you. - All right, good, good. So you got your wetsuit. - Yeah, it is wetsuit. - Two piece. - This one little bit old because of the rocks, they destroyed it. - Oh, wow. So that's where you got rolled and hit up against the rocks. Let's do this. - I's cold, huh? - Yeah. - It's good, huh? - Yeah, it's big. Bit short though. Colonies of gooseneck barnacles cling to the rocks along the Iberian Peninsula. Jose takes me down the rocky cliffs to the wave zone and gets to work. Using a crow bar, Jose pries the barnacles from the rocks between pounding waves. I have to be quick between the swell, otherwise the waves will hit me and bash me against the rocks. As the tide rises, it's time for us to get outta here. We made it. - It's okay? - It's good. - You like my job? - I like my job. I'm glad to be out of there, but Jose isn't finished and we head to another spot where the barnacles are said to be the best. Where are you taking me? You're joking. No! When I realized he's gonna abseil down the rock using nothing but a rope and no harness, I know it's way too dangerous for me. I'm gonna leave this one for you. Jose abseils down without a harness using nothing more than the rock as an anchor. I can't believe no harness. He's down there with nothing more than a wetsuit, a crowbar, and a pair of gum boots. This guy's nuts. It's scary watching him from up here, I can only imagine what it's like down there. I mean the surf is like four and a half foot alone. There's a wind, it's cold. I'm getting away from the edge, I can't handle it. The waves continue to hit the rocks and Jose narrowly misses getting hit. Prying the barnacles takes skill and concentration which means Jose is not looking out to sea. Watch out. Jose scrambles up the rocks just in time. About three kilos gooseneck barnacles. Is it a food to die for? I dunno. I think we should go to the restaurant and find out. What do you reckon? Should we taste some? - Yeah, you can. I give you. - I'm heading to the prestigious two Michelin star restaurant, Ocean, to meet the Executive Chef, Hans Huener. Hans prepares the barnacles in a traditional way just blanching them in salty water. He also creates a dish that elevates the barnacles to the next level and is a homage to the sea. Okay, so this is the traditional method of cooking the gooseneck barnacle or the percebes. Blanched in salty or seawater just long enough that it's still tender and not overcooked. To get into it, you wanna eat the muscle bit here. So you grab the toenail and you give it a twist and pinch it. And you wanna eat this is the tender flesh, this is the delicacy. This is what you're after. Tender deliciousness. It's sweet, it's salty, it's everything great that comes from the ocean. You can really taste why it's such a delicacy. So that's the traditional method. But we're here at Ocean and they take it to the next level. They really elevate what is already an amazing, simple dish into something that is world class. I mean check this out. So the percebes juice has been used in this lovely foam on top just to give it a really nice, delicate, amazing punch of flavor. So here we've got corn, red snapper, percebes, and corn fish. Mmmmm, that's so delicious. That was epic, but I don't think I'll be scaling cliffs for barnacles again anytime soon. I prefer to stay in the water. Especially in the waters of New Zealand. With its towering mountains, amazing views and beautiful seas, New Zealand has to be one of the most stunning places. And the seafood? It's not so bad either. It's there I create a dinner to remember. We're here in the South Isle of New Zealand, Marlborough to be specific. This area is world-renowned for Sauvignon Blanc, awesome seafood, and just good times in general. To create an epic dinner, it's got to be in an unforgettable location, and I've found the perfect spot. This is our location. It does not get any better than this. So we can hang some festoon lights, beautiful table, long-ways, lots of local flowers, rocks. We're gonna dress the table so it's gorgeous. It obviously has to sit right in the middle so that everyone gets that view. That is how you put together a one-of-a-kind dinner that will stay in your memory forever. So the crew and I got straight to work to plan how the event's going to roll out. I'm thinking the Marlborough region is renowned for Sauvignon Blanc, plus the seafood here is world-class. So we've got lobsters, paua, beautiful fresh seaweed. - All right, awesome. - What'ya got? - How'd ya go? - So I just spoke to this guy Jon-O, and here's the mussel farmer, and he's keen, really keen. - He'll give us some? - Yeah, yeah. - Sick! - So, we need a boat. - Yeah, let's get a boat. - We need a boat! - It has been on my hit list for a long time. I've always wanted to come to New Zealand. The Marlborough region is just a gorgeous place in general. Beautiful nature. I'm excited to see what produce is in season and see what I can get for our dinner. We get cruising along the sound, and pull up to a mussel farm, and met an awesome guy with a name you can not forget. Jon-O Large. That's unreal. Now that is what fresh mussels look like. - Yeah definitely. My father was a mussel farmer, and I'm what they call now a second-generation mussel farmer. So, basically all my life. - Jon-O puts long collector lines in the water. Mussels float in the water until they settle down on the rope's surface. They're amazing. These are going to be unbelievable for our dinner. And nowhere else but New Zealand has these. You honestly could not fit anything more in there. Look at these shockers. We really wanna get in the ocean. Really want to get the produce as fresh as possible. So we met with an absolute legend. Mike has been an abalone diver for, since forever. - New Zealand's a place for people who feel like they were born 50 years too late, and I've felt that way my whole life, so. - And he decided to take us diving. Shall we go and get suited up? - Yeah, sounds good. - Let's do it. - All right. - Excuse me. All right, and that's what I call a successful dive. So we have time for one last ingredient. We're gonna catch up with Emily. Emily has a local fig and feijoa farm. - Figs are one of the oldest fruits. They say it's the fruit of the gods. So instead of being apples in the Garden of Eden, some people think it was figs. And they were actually given as medals in the Olympics years ago. - [Guy] It's just stunning. Shall we go and eat some figs and feijoas? Show me around? - [Emily] Yeah okay, come on. Guy, you can pick 'em. - Oh, thank you, that's what I'm down for. - So you pick gently at the stem, because -- - It's delicate? - Yup. Everything with figs is done by hand. - Straight off the tree, how gorgeous! The beach down here is just stunning. I mean, look at it. Gorgeous driftwood, amazing beautiful sea. If you look close enough, there's these amazing rocks that are so beautiful. I really wanted to make them the centerpiece, you know, to bring the wild onto the table and make it scream the Marlborough region. And I think the key is, you know, showing off the region and what it has to offer and really sort of heroing these beautiful rugged coastlines, the rocks, the timber, showing off the mountains, the ocean. Oh, it's gonna be so good! I'm super stoked with the ingredients and all of the beautiful produce, and I'm starting to get an understanding of how this dinner's gonna come together. All right today is the big day, the dinner day. We have lots of cooking to do. First thing's first. Coffee. Let's get prepared. To put on a dinner of this magnitude, we have a lot of preparation to do. So with the lobster, we're gonna cut it in half. And we have to make a salsa verde butter. And we cook the lobster over open fire so that smoke sort of slightly cooks it. That butter is gonna melt through that flesh, and it's just a flavor bomb. These are gonna be flaked and placed over the top of that beautiful, smokey salmon. Really like the fresh, crisp hit at the very end. These mussels are epic, so I'm gonna barbecue them. Crack 'em open, half-shell them. This is enough to go around, believe me. And then I'm gonna do like a crispy pangritata so, toasted bread crumbs with garlic, olive oil, herbs. So it will be like little cups of like crunchy herbs, beautiful tender mussels, little bits of fun. On top of that, we have to put the table together. It's not just about the food, it's about the setting. We have to set the table up, bringing all those beautiful elements together. The rocks, the flowers, and the festoon lights. It looks gorgeous, and it's perfect. So the guests have started to arrive. It's time to take the food out. All right, and if the lobster wasn't enough, - [Group] Wow, wow! - There you go, guys. We've been traveling, you know, I've been searching for the finest ingredients to put on this amazing dinner. You know, all local produce. This is like a snapshot of the Marlborough region. You know, beautiful seafood, we're serving it with a gorgeous Sauvignon Blanc, a sunny setting, it does not get any better than this. I'm gonna keep cooking, 'cause you've got another course after this, but I'll be back out to enjoy a glass of wine with you very soon. Enjoy - Thank you! - Get into it, see ya! - It's amazing! - Beautiful. - Delicious! - The dinner has truly been special. It's been a success. Everyone looks happy. But to top it off, this cheese plate is gonna blow their minds. All right, guys, if lobster and grilled mussels didn't do it, I have a cheese plate that will for the next month. I've also got some beautiful figs and feijoas that have been caramelized in Manuka honey. Smash it up and share it 'round. I'll go for a glass of wine and join you now. My job's done. Enjoy! Waterways and oceans offer such an abundance of food. Whether you're floating down a river market, scaling cliffs, or diving for a feast, you can always find something to source.

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