Original subtitles

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

'I'm Gary Barlow from Take That...'

There's a big audience out there, and we're ready.

'..and we're on a huge world tour.'

FANS CHEERING

Good evening, everybody!

'And for our final leg, we're down under.'

# Today, this could be The greatest day... #

Look at that!

We have arrived!

'But this isn't just a showbusiness trip.

'This tour is about so much more...'

This is the best surprise ever.

'..because I'm here for the scenery...'

Wow!

'..the company...'

We're off. Whoo! Whoo!

That might literally be the best oyster I've ever tasted.

Yeah. It's delicious.

Look at this! Watch me hat.

'..and the occasional winery.'

So excited to try some wine!

BOTTLE POPS Whoa!

'But most of all, I'm here for the journey.'

Oh, there he is. There he is!

There's one! There's one. There he is!

I'm stuck in one position.

'So, come on, let's travel together...

'..and soak up as much as we can...'

If Willy Wonka was making a salad, this would be it.

'..of this massive...'

'..and endlessly surprising country.'

Come on, Dad, come on! Uh-oh, uh-oh!

Argh! You're gonna jump off a tree, man!

'..on my food and wine tour...'

Wow!

'..of Australia.'

This is it. Good as it gets.

# So again, I tell you

# Never forget Where you've come here from... #

'Our Take That tour has brought us to Melbourne...'

# Never pretend that it's all real

# Someday... #

'..Australia's capital of cool.'

# This will all be Someone else's dream... #

'Melburnians love their art...

'and their sport...

'and they seem to quite like their music, too.'

A brilliant audience you've been for us tonight, fantastic!

'What a great way to begin the next leg

'of my Australian adventure.'

Melbourne is in the state of Victoria,

in the south-east corner of Australia.

And it's a big city.

A population of around five million people,

sandwiched between hot, mountainous land on one side

and the cold Southern Ocean on the other.

It's famous for its unpredictable weather,

its unmistakable sporting landmarks

and its unbeatable music, art, and coffee culture.

Some of Melbourne's best bits

are tucked away down colourful little laneways.

Narrow, unassuming streets that are home

to some of the city's most creative and passionate people...

..and where there's always a surprise round every corner.

Oi-oi! Yes!

Woohoo! Come on!

Melbourne! Melbs!

'It might be a long way to the top if you wanna rock and roll...'

Come on! I think we started that whooping too early.

Now I've got to break into a run.

'..but it's a hell of a long way to the bottom of this lane.'

Come on! 'It's worth it, though,

'cos Dannii Minogue is waiting for me.'

Welcome to Melbourne!

Dannii, goodness! To my hometown. You're back!

And last time we were here, which we were on tour together...

Yes. ..in 2018, you looked after us so much.

I remember, when we were in Melbourne, you knew everywhere.

We've been waiting for you to come back.

So, we're in an iconic laneway here, AC/DC Laneway.

Fabulous Aussie band. SHE IMITATES GUITAR

Yeah, yeah, yeah. Yep, and this is what you need.

Well, hang on a minute. Why have you got one and I've not got one?

It's because I'm taking you to the best place.

Come on, let's go. OK, I love it.

'Melbourne takes its coffee seriously - really seriously.

'Especially this guy, Jack Simpson.'

Hello, Jack. Nice to meet you.

Nice to meet you. He's not just any old barista.

He's Australia's barista champion. Yes.

Oh, number one? Number one, yes.

'So this is gonna be great!'

Well, I'm happy to drink coffee all day long.

Very happy. Yeah, well, did you wanna learn how to make the coffee?

Not really. I just wanna drink it. No?

Go on, get in there. What?! I've got to make it myself?

I'm gonna... I'm gonna make a really tricky order now.

'This is just typical.

'The one time I get to have a decent coffee made for me

'by the best barista in Australia,

'I'm making Dannii Minogue's second coffee of the day.'

Dannii, I was picturing us sat on the river, enjoying coffee.

Here I am, making it. What's going on?

Oh, God. Don't you love a challenge? Not really. Not in the...

Not first thing in the morning. Oh, this is the fun part.

So, this is a pacamara from Colombia.

So, it's sort of an exotic varietal.

The beans are sort of slightly larger than normal.

Let me show you how it's done.

'It all starts with being meticulous

'about how much coffee you're actually using.'

There's a lot of numbers here. Why has it got to be so exact?

Yeah, well, like anything, if you weigh every component,

you're gonna get the same outcome every time.

So, that's why your coffee is good every morning

if you go to your local cafe,

cos they're weighing every step, so they can make it the same.

If they're not doing that, if you see they're not weighing it,

you're like, "Uh-uh!" Doing it like me, by eye.

Not a real barista. Looks enough.

'Next, you've got to get your coffee grounds level and flat,

'and for that, you need this.'

So, it's called an AutoComb.

I think hair and make-up have just used one on my hair.

Yeah! LAUGHTER

We can try this later, see if it works. Yeah, nice.

So, this is just a series of needles

that's gonna distribute the coffee around. Yeah.

'A quick spin, and then it's time to tamp your coffee grounds down.'

The technique is sort of putting your elbow up,

getting nice and side on... and gently pressing in.

Really? There's even a technique for that?

Yeah, every... every part of it.

'The next stage in the process

'is something I'd like to call complaining.'

I've never waited so long for a coffee.

It'll be worth the wait.

'Now the easy part - extracting 38 grams of strong espresso.'

The anticipation is enormous at this point. Yes.

'Now we're on to what I think it's fair to say

'is an optional extra stage in the process,

'which you might not be able to do at home -

'exposing your espresso to ultra-low frequency electromagnetic waves.'

Super quick, only a couple of seconds.

OK. Wow.

ELECTRONIC PULSING

Sample that! And that's it.

LAUGHTER Put that on a track, you reckon?

Yes! Yeah, absolutely.

What does that do to the coffee taste?

So, rather than having lots of particles in your mouth

and over your palate, we're bonding them together,

so they're creating larger particle sizes, and it's...

we're sort of missing some of the bitter components.

'At long last, it's time to steam the milk.'

There's an electric cow coming here.

Now, this takes a few years of practice.

'A little dash of creativity, and finally, I get my coffee.'

Cheers. Cheers.

Oh, very fruity.

It is, isn't it? Yeah. Very fruity.

Lots of vol. It's delicious.

Now you know how to do it, um...

You want a top-up? I want a top-up. Let's go!

Let's do it. I'll get out of your way. Do you want the apron?

Please. I think I should look the part. Absolutely.

'So, after just one lesson, it's time for Barista Barlow to go solo.'

Do you want it with sci-fi added or not?

Yes, I want it with disco beat.

OK, we're going the whole hog here, Jack.

Disco coffee. Let's do it.

Art is happening.

We're looking for...

That needs to go on there, right? Oh!

Just need to put the coffee in there as well.

Missing an important step! Put the coffee in!

That insignificant ingredient.

Yeah, give it a little shake.

'OK, so I forgot the coffee, but I'm quickly back on track.'

This is it, the moment of truth.

Are you ready to go intergalactic? Yeah.

Now turn it on. OK, beam me up.

PULSING

If you don't mind, I'm gonna get a recording of that. Yes!

'Then the milk frother proves to be a bit of a challenge.'

It's coming, Dannii.

Didn't put you in here cos you're great at this.

No, no, that would have been boring!

'The final pour is...

'very poor indeed.'

I don't think we included enough air when we were steaming at the start.

JACK CHUCKLES

I went for someone lying on their back.

It sort of looks like a snail, almost.

Yeah, this person, lying on their back, with a huge tail.

Very... original. It's artistic. It is.

It's a visual disaster, Dannii, but...

..the taste, it might be... I think there's still hope.

I think we can only go up from here, right?

I can see it is. Thanks, Jack, you did your best.

Ah, my pleasure. You...!

You know what? It's nice, right?

It's all right, is it?

I don't like it, Gary.

TOGETHER: I love it!

LAUGHTER

'It's a yes from Dannii.

'I'm through to the next round,

'which means it's time to say goodbye to Jack...'

Cheers, mate, and good luck. Thanks, Jack.

'..and for us to head out of the city

'for a taste of Victoria's wine country...

'..because we're off to the vineyards

'of the Mornington Peninsula, and we're gonna get there in style...'

ENGINE CHUGS

'..eventually.'

Seven days later...

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

My Down Under adventure has brought me to Melbourne,

in the state of Victoria,

and although I could quite happily spend the day sampling coffee shops

all over the city with my host, Dannii Minogue,

this is supposed to be a food and wine tour.

So, we've headed an hour's drive south, to the Mornington Peninsula.

Down here, the weather's just as changeable as back in the city.

One minute, sunshine, the next, a downpour.

But the views more than make up for it.

This place is just stunning,

and we've had a proper Melbourne day today, haven't we?

We have! Yes, I've packed a bikini and an umbrella.

GARY CHUCKLES

Apparently, if you don't like the weather in Melbourne,

just wait five minutes. Is that the trick?

Yeah, and then it'll change. It'll change.

'This place has a bizarre name - Ten Minutes By Tractor.

'But ten minutes from where, exactly?

'We're about to find out, from vineyard owner Martin Spedding.'

Hi, Dannii. Hi. Welcome to Ten Minutes by Tractor.

I'm Gary. How you doing? Hey, Gary, lovely meeting you.

You've got to explain this name to us.

Ten minutes from where?

Yeah, well, we've got quite a few vineyards

here on the Mornington Peninsula, dotted around the landscape,

and the ones up here are all ten minutes by tractor apart.

So, that's where the name comes from.

This man is so excited to try some wine.

I'm really excited. That's great.

I've got a question for you, though. Have you ever driven a tractor?

No. I haven't either.

Haven't you? No.

Well, why don't we give it a go? Whoo!

Yes! Yes.

'Now, this should be fun.'

Yes! I'll have the fastest one, please.

The fastest one. Maybe the red one.

This could be Six Minutes By Tractor.

I think we'll give that one to Dannii. Come and have a look.

That's great.

That's so cool.

'After a brief set of instructions from Martin...'

The hardest thing is probably getting in.

Getting in, that's right. Oh! Ooh!

Dannii, yes! Looking good.

'..Dannii is all set in her sporty red tractor...'

Now, Dannii, what could possibly go wrong?

Er... A lot. MARTIN LAUGHS

All right? Is this one for me? This one's for you.

'..while I get one of the big blue workhorses - a proper toy.'

Come over here. Right, OK.

You don't need my driving license?

No, you'll be all right around here.

Now, you've never been in one of these before?

I've never done it, but I'm keen. Now you're a real farmer.

I'm keen to learn. Yeah, keen to learn.

All right, so you know the ignition there. Yeah, yeah.

Make sure you keep the clutch down. ENGINE STARTS

Let's get going. Let's do it.

'So, time to find out if this place is accurately named.

'Will it be Ten Minutes By Tractor to the next vineyard

'and my first taste of wine in Victoria?

'Well, it might be ten minutes for Martin and Dannii...

'..but it might be several hours for me...

'..because now it's officially "Let's laugh at Gary" time -

'the moment in the episode that the crew always loves.

' "Look at Gary, he's right at the back for good."

'Yeah, nice.

'But just as I'm about to give up all hope...'

Seven days later...

'..I'm off!'

Oh, yes, she's off. She's off. Woohoo!

Now, this is what it's all about.

What happened?

'They're not the fastest mode of transport in the world,

'but they are brilliant fun to drive.'

Ah, now, where's the indicator?

Oh, well, too bad.

Whoo! Here we go.

'Especially if you aim straight at the potholes, like Dannii.'

There's a pothole. A pot...hole.

Argh!

Ooh, wow! This is great fun.

Come on, Dannii, you're holding us all up.

Go, go, go!

Look at these views.

Incredible.

SHE SHRIEKS Oh, my God!

Wah!

'Sadly, before you know it,

'and yes, ten minutes after we all eventually set off...'

Whoo! '..we arrive at the next vineyard.'

Well, there you go.

We made it! That was brilliant!

Did you hear me screaming from back there?

You were such a...

They were the biggest potholes I've ever seen.

Wow! Whoo!

Well done. That was so good.

Well done. Thank you so much for teaching us.

Thank you. You guys did a awesome job.

I tell you, I need a drink now. Yeah.

Well, I think you've earned it.

Look at this beautiful... Oh, it's absolutely great.

This is the beautiful Mornington Peninsula vineyards,

and what a sight.

Well, come on, let's go and have a drink.

We can see what it looks like. What does it taste like? Yeah.

'To answer that question, Martin has arranged a special treat for us...

'as a reward for not trashing his tractors.'

Oh, look at the little tractor. I could ride that.

THEY CHUCKLE

'He's arranged a pinot noir tasting session

'with head winemaker, Imogen Dillon.'

Hey! Hi.

How are you doing? Great. How are you guys going?

Good! We're very excited.

Ready for pinot noir? Absolutely. We are red-red-ready.

We're going to see if we can taste just how much a vineyard's location

can affect what you get in the glass.

Same grape, same region, but grown at different elevations.

So, having tractored up the hill,

we're gonna start at the top and work our way down.

We're gonna start with Up The Hill. Oh, it's a good smell.

Yeah, it's not too in your face, it's got that perfume.

It is very fresh, though. Almost cold in nature. It is.

It's, er... Yeah. You can feel the mist.

And the strawberry in there. Mist and strawberries, yeah.

Definitely, yeah, the strawberry, the white pepper spice.

We passed strawberries on our tractor ride.

How does the wine take on that flavour?

So, it's all about... We literally passed strawberries.

Smells like strawberries, but OK, it doesn't work that way.

Yeah, no, it doesn't.

We're not adding strawberries into our pinot,

but we just have these amazing sites, with these...

Yeah, these microclimates that really work well.

It's long ripening periods as well,

so we definitely have more of those fragrance, and, yeah,

the florals and more of those red fruits that come through.

We like Up. Up's good. MIMICS GARY: Up and spicy.

Up. Let's go Up. Yeah!

'I love the no-nonsense names here.

'The wine from the 200 metres elevation is called Up The Hill.

'So, no prizes for guessing

'what the wine 130 metres further down the hill is called.

'And to make things even easier for the likes of me to understand,

'they have a 3D map, so you can feel your way up and down the slopes.'

It's like me and Dannii's careers.

She's up the hill, I'm down the hill.

LAUGHTER

Is it time to go...? We're back to your career now, down.

We are down. It's now my turn. OK?

You laughed a little too long at that joke.

Sorry, Gary. I was just feeding off your comments.

GARY LAUGHS So, we'll go down the hill.

GARY SUCKS TEETH

I'm prepared for this to taste really different. Yeah, right.

Yeah, we're definitely the northern end of the peninsula,

so it really is influenced by those northern winds that come down.

So, it can be a lot warmer than what we do get up in Up The Hill here,

and the soils are different down there,

so a little bit more sandier than the red volcanic clays

that we do get up the hill.

So, can be a difference of, like, three weeks,

in terms of picking dates for us. Oh. Oh, really?

Cheers. And it's a bit more brooding.

Cheers. Cheers, Gary.

Cheers, Dannii. Cheers. Thank you.

Still lovely perfume, but you can see those blue fruits kicking in

throughout that mid palate...

And are they the same year?

They are, they're the same year, so it's looking...

That's wild. That tastes like an old wine. Yes.

Like, five years older or something.

Yeah. With this one, I'm by... more by the fireplace.

Yeah, yeah. And with this one, I'm eating lighter food.

This is fascinating. We've got two different wines here.

The same grape. Same grape variety.

Grown in the same year.

Same region. But at two different elevations.

Yeah. I mean, they taste so different.

Yep. They really do.

I mean, they could be from different parts of the world. Exactly.

There's so much going on in that interplay,

in terms of those microclimates within each individual sites

that go into these two wines.

So, Gary, what would be your pick?

I've got to choose. I'll put you on the spot.

OK, so, we've got up here, Danni.

Up The Hill and Down The Hill. Danni's career.

Mine, down.

I'm gonna go Dannii. Oh!

Hey, Dannii's. Oh, there we go.

It's delicious. It's delicious.

Cheers. It's zingy.

It's everything I want when I'm... Zingy and sweet.

..when I'm here with you, my friend, meeting you.

The Dannii wine is the winner,

but we're only halfway there, Dannii. Thank you.

Thanks, Dannii. I promised you wine and food.

The local food is amazing. OK. Oh, I can't wait. I cannot wait.

Speaking of local food, the vineyard's head chef, Hayden Ellis,

is about to demonstrate his signature dish,

made from ingredients harvested right here at the top of the hill.

It's basically an edible garden, made from salt-baked beetroots,

macadamia nuts, and local goat's cheese.

First up, the beetroots.

So, these beetroots we harvest every morning from our farm,

which is just next door to the restaurant.

The flavour is amazing, it's completely different.

You get a bit more earthiness as well,

coming straight from the soil.

We literally pick it an hour before we bake it.

So, yeah, it's really good.

While they're baking in the oven for about half an hour at 200 degrees,

Hayden's got time to make a goat's cheese foam

with roasted and blitzed macadamia nuts.

It's kind of like peanut butter in a way, but macadamia.

A little bit of pink salt.

And then we put a fair bit of lemon juice in it, maybe about 30 grams.

All that lovely, nutty mix goes into a siphon gun,

and then it's time to sprinkle dehydrated beetroot and icing sugar

onto little discs of potato starch,

to make what Hayden calls beetroot barks.

We place them in the oven at 180 degrees

for around six to eight minutes,

and then once they come out, they look like these.

Nice, sticky, crunchy beetroot crisps.

Now to put little drops of apple kombucha

into some cold oil, which instantly sets the liquid.

And creates these lovely little pearls

that should burst with flavour.

Now it's back to the salt-baked beetroots, fresh out the oven.

And we're gonna crack them open.

They're steamed in their crust.

Next, we're gonna put it on the barbecue to get quite a heavy char.

It gives a bit more kind of roasted flavour,

and we're gonna leave half of it fresh.

With all the elements steady, it's time to plate up,

starting off with a couple of spoons of chopped, charred beetroot.

Then a few spicy elements, the kombucha pearls...

..the nutty goat's cheese foam...

..and some frozen herby butter.

Just gonna microplane it on top...

..to kind of resemble the grass of the garden.

Now for a few herbs and flowers harvested from the garden

and some beetroot sorbet.

And then a couple of our barks to finish.

And there we have our 10X garden of salt-baked beetroot,

goat's cheese, and kombucha pearls.

Isn't that amazing? A garden you can eat.

'This is a first for me, and for Dannii too, by the sounds of it.'

Whoo! Make sure you dig your spoon right down into the bottom

and get all the textures, colours and flavours. Really? Wow!

Oh, OK, go right down. I've never seen anything like this.

Wow! Thank you.

I feel like it's a set from Teletubbies.

Like, I... Yeah, it is!

Oh, my goodness.

It's so unusual. Is it good? Whoa!

It's a toasted flavour. Oh!

I mean, I feel bad for destroying it.

It was like a photograph. It's delicious.

It's kind of like if Willy Wonka was making a salad,

this would be it. Mmm!

There's, like, sweet, and crunch,

and herbs on top of the foam that looks like grass.

It's great, and it tastes delicious. Mm-hm.

Cheers.

'And it goes very nicely with the local chardonnay, too.'

Nice and light. Mm.

Grapefruity, orangey, and cuts through the cheese.

This isn't like eating a big chunk of cheese. No.

It's all the flavour, but it's like a cloud.

I can honestly say

I've never eaten anything that remotely tasted like that.

It was completely unique and absolutely delicious.

There are flowers in here.

'And that pretty much sums up my first day in Victoria.

'We've had four seasons of weather in just a few hours,

'made coffee with sound waves...'

ELECTRONIC PULSE

'driven a tractor...' Wow.

'..tasted radically different wines made from the same grapes,

'and eaten the most mind-boggling salad ever.'

What a crazy and beautiful place.

Well, it explains a lot about me now, right?

I get it now. Right? You get it. You get it!

I get it now. I forgive it all.

Yes, thank you. THEY CHUCKLE

'Next up, we're headed back into Melbourne,

'where at long last, I get to demonstrate my sporting prowess.

'Could we be about to witness my greatest hit?'

DANNII SCREAMS Whoa!

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

I'm in south-east Australia

with the queen of Victoria herself - Dannii Minogue.

After our food and wine-tasting adventures

on the Mornington Peninsula,

we're back in Melbourne, a city that loves sport.

This place is home to some of the greatest sporting events

on the planet.

There's the Melbourne Cup for horse racing,

the Australian Open for tennis, and then there's cricket.

The Melbourne Cricket Ground is a 100,000-seat cathedral.

Hallowed turf, with decades of history.

It's a place where all the greats have made their mark.

And today, cricket fans are in for an extra special treat.

MEL JONES: Welcome to one of the most iconic cricket grounds

in the world - the Melbourne Cricket Ground,

also known by locals as the MCG.

There is a sense of anticipation at the moment,

because two legends are making their MCG debut.

First up, England's Gary Barlow.

He is an all-rounder and a true crowd-pleaser,

relishing the opportunity to perform on the biggest stage today.

And his opponent? Well, it's the girl from down under,

Australia's Dannii Minogue.

She is a powerhouse, a dynamo,

and a formidable opponent on her home turf.

Please welcome, for the first time ever,

on the magnificent MCG, Gary Barlow and Dannii Minogue

for Mel's Melbourne Masterclass of Cricket.

So, enough talking, enough of this. A little bit more of this.

Is that even plugged in?

'Mel Jones is a former Australian cricketer turned commentator

'and hopefully a bit of a miracle worker when it comes to coaching.'

Have we seen, have we felt any of these items before?

Er... Yeah, backyard cricket. Backyard.

Yeah. Right, you've got the bat, then.

I think I was about six when I touched one of these last.

OK, so zero. Zero. Zero.

Well, we're gonna bump that up a little bit.

'So, first, a lesson in batting.'

That's looking pretty good. Let's get those feet a little wider.

Like, about shoulder width apart. Wider? Like golf?

Yeah, don't say that again. Ish.

LAUGHTER

You have to explain it in dance moves. Oh, right.

Like the start of the boyband song. OK.

See, moves I can do. There we go. Yeah.

'Right, that's batting mastered.

'Now for Dannii to get to grips with bowling.'

Two fingers on top, thumb on the bottom.

I feel like I'm doing a cartwheel. OK, just step into it?

It's a slow clap. Ha!

'I can only apologise for what you're about to witness.'

Didn't bounce! Yeah, it wasn't as bad as I thought it would be.

Don't give us your excuses! Go again. Go again.

'But, you know what? Practise makes perfect.'

A bit more oomph. A bit more oomph.

You can run in a little bit, if you want.

Wah! Whoa!

CHEERING AND APPLAUSE

Caught out.

'So, that's me done. Out for a duck.'

You're out! Does that mean I'm out?

'Bowled Minogue, caught Jones.'

That's it. The "I told you so" dance.

SING-SONG: I told you so! I told you so!

Whoo-whoo! Changing room's that way.

'My cricket career, well and truly over.'

Guys, I'm looking round here. This is a big venue.

It's massive, isn't it? Yeah! Hundred-plus-thousand.

It's the largest in the Southern Hemisphere.

That is astonishing.

So, Mel, how iconic is the MCG in terms of cricket?

Well, you've got the home of cricket, which is Lords,

where things sort of started.

So, everyone knows about that in London.

But I think for any cricketer around the world,

and you say the Melbourne Cricket Ground,

it's one of those places people would love to come

and watch test match cricket at, particularly,

but all types of sport as well.

It is known as the sporting capital of the world, Melbourne.

So, if you're a sports fan, and you just wanna come

to one city in the world, Melbourne is it.

Melbourne. Melbourne is it. MCG is it.

'There's a lot of cricketing greats that have played here -

'and some not-so-greats now, as well!

'And you really get a sense of history of this place

'when you tour the stadium.'

So, we've got the founding fathers on the wall here.

'Our tour guide is Helen Sullivan, a self-confessed MCG nerd.'

Excited about this bit.

'Like all the guides here, she's an unpaid volunteer,

'doing the tours for the sheer love of the place.'

And as we go down here,

we can see the best performances ever,

here at the MCG, by an Australian, and by a visitor.

'Thankfully, they haven't had time to "Barlow zero" on the wall yet,

'but believe it or not, the area me and Dannii really wanna see

'is the changing room.

'It sounds weird, I know,

'but we wanna see if the rooms they have here are a step up

'from the kind of changing rooms we usually get when we're on tour.'

It smells a bit sweaty.

It's used. It's not too bad at the moment.

This is like backstage.

It's much worse... It's very like backstage. It is.

'The MCG doesn't just host cricket matches.

'It's also a venue for Aussie-rules football.'

Oh, that's what the nets are for.

That's what the nets are for, to protect the lights.

Ah! Ah!

'You can almost smell the testosterone in the air,

'and hear the faint echo of swear words and chest pounding.

'And that's just Dannii before a concert.

'You're never gonna change her.'

OK, everybody, well,

all this walking and talking has got me hungry.

Ooh, really? And a bit thirsty, too.

And a bit thirsty? What do you fancy?

Well, is it too early for wine? Is it ever too early for wine?

Helen? It's wine o'clock somewhere.

Yay! Yay, that's what we needed!

Good. Good bit of advice there.

'But we're here to dine as well as wine,

'and today, we've got the best seats in the house

'at the Melbourne Cricket Club's Committee Room at the MCG.'

Superb, this place.

'A pitch-perfect restaurant that serves up fine dining

'alongside world-class cricket.'

And we're in for a super-sweet treat.

A dessert so legendary, it deserves its own place on the honours board -

MCG tiramisu.

Like any great innings,

this dish starts with an ever-reliable opening pair -

egg yolks and sugar.

You want them to cream together beautifully,

before bringing on the star player - mascarpone.

The secret to a great tiramisu is keeping it light but luxurious,

and, of course, adding a little something to steady the nerves.

Two strong and punchy big-hitters - Strega and sambuca.

Once the cream and alcohol are nicely googly,

it's time to introduce some Italian meringue.

The egg whites are subjected to some wicked spin bowling...

..before a perfect delivery of sugar syrup at 118 degrees.

Now it's time to bring on pavesini biscuits,

which all go for a duck in strong Melbourne espresso.

This is a classic example of LBW - Layering Biscuits Well.

Before the boozy cream cheese mix and the Italian meringue

are bowled out...

..with a topspin of Callebaut chocolate.

Finally, a generous dusting of dark cocoa powder,

and it's time to declare

that there's no need for an umpire's decision here.

This is a winning dessert,

the MCG Cricket Club Committee Room's tiramisu.

Dannii and I will be well and truly "out" after this.

Buongiorno. Ahh! Oh, my goodness!

It's the famous tiramisu.

It's not big enough. LAUGHTER

I mean, it's enough for me, but what's he gonna eat?

We'll make it a bit bigger, eh?

Oh, my... Oh, my goodness, this is wonderful.

Glad this is at the end of the tour. Exactly.

Wouldn't have worked at the beginning.

You can have a little snooze after this. Thank you. Enjoy.

There's one thing missing, though. A little tipple with it.

Yes, this, this looks, erm, disturbingly empty. Yeah.

What are we drinking here? So, we have a Rutherglen muscat.

So, quite raisiny, a little hint of orange,

which will work really well with the tiramisu.

It's a match made in heaven. Mmm, orange and chocolate.

Thank you so much. Your life is terrible, Gary Barlow.

Listen, I work for the people.

And I respect that. Thank you so much.

Glad to be your co-pilot. Thank you.

Mmm!

Oh, my goodness. That's lovely.

That's amazing. Very, very nice.

Well, I suppose we should finish the job off. Yep.

Oh, wow!

It's a shame there's no sugar in there (!)

So, we started our journey making coffee.

Here we are, eating tiramisu.

Some beautiful coffee in there. Oh, it's gorgeous.

Yeah. It's absolutely delicious.

And the pairing with the wine is magnificent.

Really, the muscat... I know.

There's a lot of angry faces from the crew around us

right at the moment.

Yeah. Mmm! Check it out!

Oh, yeah. Wow!

Yeah, it's on the scale of this, what we're seeing.

It's absolutely triumphant.

Do you know what? Great end to a great day.

I'm that shallow, that makes me really happy.

Really happy. Yep.

Doesn't take a lot. It doesn't take a lot.

I'm not complex. No.

That makes me very happy.

'Something else that will make me happy

'is a little trip to a rather special place

'that I just need to see for myself.'

OK, just excuse me for a minute. OK.

Just need to go to the little boys' room.

Yeah, OK.

How's this for a VIP WC?

You can answer nature's call and not miss a single ball.

These Aussies, they think of everything.

A room with a view.

Hello, hello. It's funny.

Is everything OK? I feel like I didn't miss a thing, really.

Anyway. Happy, happy.

Right. Much better, much better.

Yeah. Anyway, let's continue. OK, all right.

'It's been such a lovely couple of days with Dannii.

'So great to spend time together in the place that she calls home,

'and to really dig deep into Melbourne's food and wine culture.'

I have a long list of places you've still got to try,

but this is... insane.

This is... Even for someone from Melbourne, this is a view.

And it always feels to me like Melbourne is really your town.

Yeah. You love this place. Yeah.

The little Minogue-ies. Yeah.

This is where we're from. Brilliant.

Well, cheers to you. Cheers. Thank you.

Thanks for a great couple of days. Wonderful.

'It feels like I'm saying goodbye to Dannii far too soon,

'but what a way to do it.

'Tiramisu at the MCG with the Min-oh-gee.'

Mm! Mm! Wow!

Gets better, doesn't it?

'But my time in Victoria isn't up yet,

'because I'm heading for the coast for a food and wine adventure

'in the mussel-bound waters of Port Phillip Bay.'

Should we be worried that the boat's leaning? No?

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

Discovering Australia -

Hays Travel is proud to sponsor Gary Barlow's Food And Wine Tour.

It's been a packed few days in Victoria...

..as I've explored the city of Melbourne

and some of the breathtaking countryside right on its doorstep.

But now it's time to get a taste of the seaside here...

..and as usual, I'm doing things in style.

Now, this is a boat. Wow!

I've been invited onto a boat called Valerie... by Lance Wiffen.

He harvests mussels

in the cool, nutrient rich waters of Port Phillip Bay,

so this trip should tick all the boxes for me.

Yesterday, we were on the Mornington Peninsula.

Today, we're on the Bellarine Peninsula,

and I tell you what, it's just as beautiful.

I've been to Melbourne many times,

and always just thought of it as a city,

never considered what was around it.

And I tell you what, there's some stunning coastlines down here.

This stretch of water is fed by strong tidal flows

and upwellings from the Bass Strait,

bringing in a constant supply of fresh plankton -

the mussels' favourite food.

And since mussels are one of my favourite foods,

we've come to a patch of water where Lance and his team grow them

on vast ropes that hang down just below the surface.

There's literally hundreds... hundreds of mussels.

'I'm not sure whether the mussels are rising or we're sinking.'

Should...? Should we be worried that the boat's leaning? No?

No worry. OK.

No, I wasn't worried...

..much.

'Neither was Lance.

'He's more concerned with harvesting these mussels

'before they disappear.'

These mussels here are the end of our crop in this area.

We wanna harvest these soon.

because they're getting so covered in baby mussels and other things,

and they'll start falling off soon.

And just give me an idea of, like, for instance,

just on this one line alone, how many mussels?

1,600. Oh.

So, they grow pretty quick in this area.

Mussels are the most sustainable food in the ocean, right?

They are. Like, the more mussels we grow here in Port Phillip Bay,

the better it is for Port Phillip Bay.

They actually take carbon out of the atmosphere

and turn it into mussel shell, and then lock up the carbon

for thousands of years. Yeah.

So we're a carbon sink as well.

They're given by nature, and in a minute,

we're gonna take you in and let you have a taste of them.

Oh, yes, please.

We think they're the tastiest mussels in the world.

Listen, I can't wait to be... I could be biased, though.

I think you're probably biased, but I can't wait to try 'em.

'I don't think I've ever eaten mussels quite as big and as fresh

'as the ones that deckhand Connie Trathen is harvesting here.

'After a quick rinse, they're ready to be cooked,

'and Lance's wife, Lizzie, is keeping it simple.

'So, into the pot with the mussels, followed by some chopped parsley,

'a dash of water and a can of local cider.

'Then once they've steamed and opened their shells...

'..Lizzie adds her homemade chilli and garlic chutney...

'..and a few more herbs.

'And that is all there is to it.'

Oh, my goodness! There you go, sir.

We've just seen these mussels come out of the ocean on a rope,

like something out of Pirates Of The Caribbean.

Hoisted up, hand-picked.

Look at the size of these.

They're absolutely enormous.

Oh!

They are... They're the sweetest mussels.

They are sublime.

Hands down, the best mussels I've ever eaten in my whole life.

'All I need now to make this absolutely perfect

'is a glass of chilled white wine.

'Sadly, there's no such thing as an offshore vineyard.'

G'day, Gary.

Maybe this will pair well. What?

Ocean aged. What?

LAUGHING: What is this?

'But apparently,

'you do get James Bond-style underwater wine waiters!'

You're gonna have to explain more. I'm Glenn.

Glenn, I'm Gary. Nice to see...

Do you know, I wondered what the extra chair was for.

Are you going to join me? I think I am.

'The name's Eberbach, Glenn Eberbach.

'License to chill... and age his wines on the bottom of the ocean.'

So that's the Ocean Aged Vintage Cuvee, 2015.

The ocean's a perfect cellar, all right?

You've got constant temperatures, filtered light.

So, what we do is we put the wine down, erm, entourage,

so that period after the secondary fermentation and bottle.

So, you still have the yeast in contact with the wine,

and the rocking motion of the currents acts like a cradle

to keep the yeast in suspension, so it enhances maturation.

I've never heard of this before.

Can we try it? Yeah, sure, let's go.

And can we use this?

Yeah, we'll sabre. Special effects.

Right, hang on. I'm gonna just move backwards.

I'm used to bottles being opened on this show. No, this is fine.

Whoa!

The best bit is there's not a drop on me.

Amazing, thank you, thank you. You're welcome.

It is the perfect temperature. Yeah, it's pre-chilled.

And it's delicious as well.

You're welcome. Well, Glenn, thank you.

Wow! Very welcome, Gary.

Same time tomorrow? Definitely!

I'm gonna go dry off, I'll let you enjoy your meal. Wonderful.

Cheers. Cheers. Thank you. Cheers, Gary.

This is the craziest day out I've ever had.

We wanna chill wine, we want wine to ferment.

We want it to age beautifully.

They're using the sea to do all this for them.

It's absolutely terrific.

I mean, these minds, they're so clever,

and it's so entertaining and great to be a part of.

'What a remarkable end to the Melbourne leg

'of my Australian tour.'

I think what we've had here this afternoon,

the mussels and the wine, is not just a taste of the ocean,

not just a taste of Victoria,

but also could be my defining taste of Australia.

# This is the life we've been given

# So open your mind and start living

# We can play a part

# If we only start believing... #

HE LAUGHS

# Oh... #

SHE SCREAMS Oh, my God.

She's up the hill, I'm down the hill.

SHE LAUGHS

Does that mean I'm out? Well bowled! You, my sir...

Wow.

# The garden... #

'Next time, we're heading south...'

BOTH: South Australia.

'..with my old mate, Andi Peters.'

That's it, Kangaroo Island. You literally went...

AUSTRALIAN ACCENT: ..Kangaroo Island!

You literally did!

# Look at that view, winding

# Looks brand new, blinding

# Over that hill, it's coming

# We'll feel alive again. #

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Gary Barlow's Food And Wine Tour Australia.