Gordon Ramsay: Uncharted (2019) s01e04 Episode Script

Hawaii's Hana Coast

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