All language subtitles for Gary.Barlows.Wine.Tour.S02E03.1080p.WEB.h264-CODSWALLOP

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.'

CHEERING AND APPLAUSE

Good evening, everybody!

'And for our final leg,
we're Down Under.'

# Today this could be

# The greatest day of our lives... #
Look at that!

We have arrived!

'But this isn't just a show
business 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 be
the best oyster I've ever tasted.

It's delicious.

Look at this!

Watch my hat.

'..and the occasional winery.'
SHUTTER SNAPS

So excited to try some wine.
CHUCKLING

CORK POPS
Whoa!

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

Oh, what, what?
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!

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

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

'..of Australia.'

This is it. Good as it gets.

Good evening, everybody!
CHEERING AND APPLAUSE

Whoo!
We love you, Gary!

It's another night Down Under
and another Take That gig...

# A million love songs later... #

..this time
in the city of Adelaide,

the capital of South Australia.

# That I care... #

Adelaide's got a reputation
for being a bit more genteel

than the likes of Sydney
and Melbourne...

but the locals here
seem pretty lively to me.

GARY HOLDS A NOTE

After a warm welcome like that,
I've got a good feeling

about this next leg
of my Australian adventure.

CHEERING AND APPLAUSE
Cheers, Adelaide!

Adelaide blends old-world charm
with modern flair.

It's got wide, tree-lined streets,

gorgeous parks,

and some of the best food and wine
you'll find anywhere in Australia.

With beaches just a tram ride away,

it's got that classic Aussie mix
of city buzz

and laid-back coastal vibes.

It's also the gateway to one of
the world's greatest wine regions.

Just over an hour from the city
is the Barossa -

an epic landscape
of rolling vineyards.

And right in the middle
of it all is Yalumba,

a family-owned winery
that's been going strong since 1849.

It's the ideal spot to reconnect
with someone I've known

for a very long time,
who I can hardly believe

has made it all the way here
to join me.

I've got a mirage ahead of me.

One of my oldest friends
is here in Adelaide.

My first trip ever
to Australia was with...

Me! And when I came to Australia
for the first time, who was I with?

You.
Me.

'It's only Andi Peters.'

Gary Barlow! You all right?
Yes, mate.

Oh, my gosh.

Well, here we are in wine country.
Lovely.

This is it.
Yeah.

The centre of the Australian
wine business. I need to stop you.

You know I don't drink wine,
don't you? Eh, what?

I don't drink wine.
Any wine?

No. Well, I like a sweet wine.

Red?
No.

White?
No.

Rose?
No.

Champagne?
No.

Well, hang on. What's left?
Sauternes.

Dessert wine?
Yes.

Now, I can help you with that.
Yes! That's fine.

OK, we'll find you something.
We always do. OK.

Great. Love it.

They used hand-made oak barrels

to age some
of their premium wines here.

So before Andi can enjoy
his sweet treat,

he's got to do some work.

Today,
we are gonna make a barrel!

Have you been in a barrel?
Cos you've aged quite well.

LAUGHTER

Do you know what? The crew...

I've never seen
them enjoy a joke so much,

and you've delivered...
I know.

..and now they all love you.
Yep. Anyway...

'I'm starting to regret
inviting Andi now.

'He doesn't drink wine...

'and he gets bigger laughs
than I do.

'I might have to think of
a clever way of getting rid of him.'

Didn't Houdini end up in a barrel

going over Niagara Falls
or something?

Yeah, but he would have escaped.
Cooperage, this way!

Yalumba is the only winery
in Australia

that makes its own wine barrels,

and this vast, smoky cooperage
is where head cooper Kym Venning

makes up to nine barrels a day.

Hello!

Hey, how are you guys?
Hello.

Hey, how are you doing?
Morning. Good, good.

Oh, wow, Kym, this is amazing.
This is amazing.

Awesome space, isn't it?
Yeah. Yeah.

'But with us two to help him today,

'we're setting
a more realistic target of one.'

OK, so this is our first step.
It's called rising the barrel.

'Kym's already got
our barrel started,

'using staves made from French oak.'

OK, what would I do?

OK, so we just start filling in
the gaps with these pieces.

So, we just take one through
at a time.

Under?
Under. That's it.

Don't worry, Gary, I'll do it.
I've got this.

It's a bit like Jenga.
Look at that.

Perfect. Well done!
Ladies and gentlemen, I thank you.

KYM CHUCKLES
Wonderful.

That's amazing!
Wonderful. Good start.

'Now it's time for the hoops.'

This is technically called
the ring thing.

Perfect.
Just shake it down a little bit.

Listen to that.

Yeah, lovely. And then?

And then we get the next hoop.

Ooh!
Oh. That's a satisfying noise, that.

'Our barrel is looking
quite barrelly already.'

This is like my belt,
making this show, this is.

There you go.
Now you can take the top one off.

Fingers. There we are.
That's it.

And we can put
the other rusty one on.

Uh-oh.
Gotta get it even.

Look at that.
It's hammer time.

I name that tune in...
GARY CHUCKLES

'Now onto the shaping stage,

'which sounds like something

'we both might be able to do
quite well - bending and squirting.'

I'll get one of you guys
to squirt the barrel,

and then I'll bend it, and you can
see how it all works. OK.

'OK, so we can't be trusted
with the bending.

'But as the second most
responsible adult in the room,

'I'm on squirting duty.'
Ooh!

Yeah, don't be scared. Hand inside.

Hand inside?
Yeah.

Not the fire.
THEY LAUGH

'The combination of heat and water
gets the oaks just soft enough

'so Kym can bend it without
breaking it...'

Oh, this is mad.

Oh, wow! Whoa!
Ooh!

Who did that?

'..as he squeezes the wood
tightly together

'into the perfect barrel shape.'

Oh, my God.

Oh, look! Look!
Oh, wow!

And so much smoke.

I wanted to start singing,
with so much smoke. Yeah, yeah.

A nice ballad.

'We've squirted and bent
our barrel,

'and to some degree,
scraped the bottom of it.

'And now it's time for the toasting.

'This is where it gets serious

'because this is
where a barrel maker

'can really enhance
the flavour of the wine.'

We'll just lift the fire out.
Oi! Whoa!

This is where we have to control
what the winemakers are looking for

in that toast level.

So, our light toast, we're in
about this colour range. Yeah.

And our medium toast is here,

and we need to get
that consistent

throughout the whole inside
of the barrel.

Is this an art that's dying out?
Yeah, yeah, it is.

There's not too many guys left
doing it.

Probably less than
a hundred tradesmen in Australia.

102 now.
There we are.

Yes, thanks very much.
I'll take that.

'Toasting done,
our barrel is almost complete.

'All it needs now is a lid.'

If you guys can see
if it looks pretty square.

Yeah. Looks all right.

No, it looks quite round to me.
KYM CHUCKLES

'At least one of us is taking
this job seriously.'

That's it.
Shouldn't you have done it...?

ANDI GASPS
Oh! Oh!

And that's enough.
Oh, my gosh.

'And now a final wallop.'
We're under attack!

'On with the lid.'
There you go.

All right.

'A quick tap.'
Tap it in.

Yes!
Yes!

Look at that, perfect.
Oh, wow!

'And there it is.'

This is so genius.

Yeah, and it's so handmade,
isn't it? Yeah.

It's an artisan barrel, in a way.
Absolutely.

'The world's first, and last,
Peters and Barlow barrel,

'made with just a little bit of help
from Kym.'

Kym, you're a marvel.
Thank you very much. It's wonderful.

You're very welcome.
Lovely to meet you.

Look at us, learning.

How do we get this home?
In your case.

THEY LAUGH
Wow.

'A wine barrel is a wonderful thing
but, a bit like me,

'it's even more wonderful
when it's got wine inside it.

'So, our next stop here
is the Signature Cellar,

'where we're going to somehow do
a wine tasting,

'even though
Andi doesn't really like wine.'

Look at all these barrels!

Gosh, what a big room.

'Winemaker Louisa Rose
has got her work cut out here.'

Hello.
Hello.

LOUISA CHUCKLES
Right, this is where I get excited.

I can tell.
Yeah.

Well, let's start off
with our current release,

which is the 2021 Signature.

Cabernet.

Dominant blend...
Young, young wine. Yeah. Yeah.

..with some Shiraz in it,
so it's about 55% cabernet.

Thank you.

'Yalumba have been producing
their Signature wine

'every year since 1962.

'It's their great Aussie blend
of cabernet sauvignon and Shiraz,

'with each vintage dedicated
to someone who's played

'a key part in the Yalumba story.'

I'm just gonna copy what Gary does.

That's OK. Copying's good.
Getting a bit of oxygen.

And why do we do this?

So, the swirling does help
to bring out some of the flavours

into the air
so that you can smell it

cos most of your tasting
is actually done by smelling.

Can I say one thing? Blackcurrants.

Perfect. Great start.
There you go.

Definitely.
Absolutely blackcurrants.

You're right. You're starting
to think about red fruits.

You've got it spot on.
Ah!

'Next up, we're tasting
a slightly older Signature wine.'

Got a... a little, er,
sneaky 2016 out of the museum.

I'm really looking forward to this.

There's a young lady
on that Signature... Yes?

...who's very close to us here.

'This is the wine
that honours Louisa.

'Her signature is on the barrel
and the bottle.

'I just hope we like it.'

Right, so, to me,
cos I don't know, I'd say this one,

the young one, smells more fruity.

This one's riper.
That would be the word I'd use.

Absolutely.
So, the fruit will change.

Please forgive me. I prefer
this one, which is the younger one.

Cos I was always led to believe
the older one

is always gonna be the better one.
No.

As soon as a wine's
got a label on it,

and the winemakers think
it's ready to start drinking,

and it starts to be sold,

then you... you should
absolutely start to enjoy it.

'For someone
who doesn't normally drink wine,

'Andi's not exactly holding back
with the opinions here.

'So Louisa has decided to reward him
with one wine Andi does drink -

'a sweet wine.'

WHISPERS: What's this?

So, this is
a very traditional style of wine

that Australia was sort of built on.

It's a fortified wine.

"50 years old. Rare, aged tawny."

It sounds like you.

THEY LAUGH

Oh, wow.

Oh, this is a special moment.
Thank you.

Oh!
Oh, the smell.

It smells like toffee.
OK, I'm gonna say it.

Werther's Original.
Mm!

What the hell?
LOUISA CHUCKLES

Andi. Hang on.

Oh, sorry, do you not...?
Andi.

Do you know what?
I'm sorry, have I done it wrong?

Oh, are you meant to sip it
like wine? Oh, my goodness, yes!

Oh, sorry, I forgot.
I did... Oh, thanks.

Andi, that is... Oh, my goodness.

LOUISA CHUCKLES
This episode's only going one way.

'I think it's time to bring this
tasting to an end...'

Cheers.
Cheers.

'..while there's still
some fortified wine

'left in the bottle...'

Sip it!
Sip it.

All right, Dad.

'..and while Andi is still making
some degree of sense...'

Am I drunk?

'..cos we're gonna need our sea legs
for the next part of our journey.

Oh! Look at this!
Wow!

I think we need to prepare ourselves
to be blown away by this place.

Looking at your hair,
we are being blown away!

GARY CHUCKLES

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 Australia,
in the Barossa region,

'just outside Adelaide, on a food
and wine tour with Andi Peters.

'And even though wine
is not his thing,

'I'm so glad Andi's with me

'to tour this spectacular
wine country...'

I love it. Look,
there's just vineyards everywhere.

Isn't it beautiful?
It's amazing.

'..cos we go back a long way.'

We've known each other
since we were 18.

Well, I know. And also,
you were a original ambassador

of our little band.
Yeah, yeah.

Oh.
And we'll never forget that.

We talk about you a lot,
so thank you.

Do you know what? I would not travel
to the other side of the world

for many people to drink a drink
I don't drink...

and do manual labour.
Yeah.

Yeah, you're welcome.
Yeah.

'Andi has worked quite hard today,
to be fair to him,

'so now we're off
on a little adventure,

'heading south
to a place with just about

'the most Australian-sounding name
you could possibly imagine.

'We're going to Kangaroo Island...'

This is like the ferry
'cross the Mersey.

That doesn't look
like the Mersey to me somehow.

'..on a ferry that looks
very familiar...'

Hi, boss, hello.
I'm really excited. Thank you.

'..to the kind of thing
we get back home.'

Oh, ho, ho-ho, we're going!

I know, this is amazing.
Kangaroo Island.

INDISTINCT TANNOY CHATTER
We're on the ferry!

'But pretty soon, this ferry ride
feels just a little bit different.'

Oh, my goodness! Wow!

Oh! If I'd been recording,
I'd have... That's crazy!

'The crossing
takes about 45 minutes.

'Just the right amount of time
for a picnic...'

It's a posh picnic.

I love a posh picnic.
Yeah, yeah, yeah.

'..kindly prepared
by our barrel and winemaking friends

'back at the Barossa.'

Hold that.
Here we go.

'So, I'm sticking to the wine,

'while Andi switches
to full-fat pop.'

Right, come on,
let's get the party started here.

Oh! I wanna try the cheese first.

Oh, my God.

It's an Australian cheddar,
I reckon.

Creamy sourness of the cheese
goes perfectly with wine. Mm-hm.

I thought so.

Ooh, also, I always say
nibbly-wibblies go with wine... Yep.

Yep.
..really well.

Chocolate, even, with red wine.
With wine? Yeah.

Dark chocolate with red wine.

'As we tuck in
to our delicious nibbly-wibblies,

'the conversation
takes a slight turn.

'What would we have
as our last meal?

'And Andi's is a bit of a surprise.'

Right, OK, you ready for this?
Go, go.

EXHALES HEAVILY
Fish fingers...

..mashed potato and baked beans.
What, so... so, home-comfort food?

Yeah, comfort food... Yeah.
..with rhubarb crumble and custard.

Is that...
Is that a memory from home? Yeah.

If-If I fell over
and scraped my knee... Yeah.

..my mum would say,
"I'll make you fish fingers." Yeah.

Suddenly, I'd be better.
Yeah.

And that has lived with me
all my life. Yeah.

That's all I want.
So, what about for you?

What would be your final meal?

Well, similar to you,
it's a Sunday roast... Oh!

..because it reminds me
of being at home.

A roast chicken...
Yorkshire puddings... Yes!

..roast potatoes.
Yes!

It never felt like it at the time,

but now it feels like a real memory
of being young and being at home.

Yeah. I think that's what life
is about for me now.

It's making memories.

This is one of them,
genuinely, genuinely.

It really is.
This is one of them.

Wow!
Oh, look at this!

Oh, my life!
So, that is Kangaroo Island?

That's it. Kangaroo Island.

You literally just went...

IN AUSTRALIAN ACCENT:
.."Kangaroo Island!"

GARY LAUGHS
You literally did!

Listen, I think we need
to prepare ourselves

to be blown away by this place.

Looking at your hair,
we are being blown away!

All right.
Just cos you haven't got any.

ANDI LAUGHS

'This is the third largest island
in Australia.

'It's nearly three times the size
of Greater London,

'but with a population
of just under 5,000 people,

'so there's plenty of space
for the locals -

'and I don't just mean the humans.

'But finding our first kangaroo

'is proving to be more of
a challenge than we were expecting.'

Where are they all?
Oh, my gosh.

This is their moment, though.
I still don't think...

Like Martine McCutcheon once said...
# This is your moment... #

Oh, my good...
Come on, kangaroo.

# This is your... #

The fact that you even remember
that song.

You just don't like me singing.

I'm beginning to understand,
you just don't like me singing.

Is that what you call it?
THEY LAUGH

'The unspoilt nature of this place

'makes it a haven
for native birds and animals.

'Add secluded beaches, dense forests
and rolling sand dunes to the mix

'and you've got an island
that's just perfect

'for a large population
of extremely camera-shy kangaroos.'

BOTH: Oh!
There he is, there he is!

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

And of course...
Yes!

Woo-hoo!

Hey!
Oh, aren't they funny animals?

Yeah, I've just got... Hey!
He's looking at us. Oh!

He's great.

We've come an awful long way...
Yep.

..for one kangaroo.

But one is better than none.
It's... Very true.

There we are, and do you know
what that calls for?

A drink on the terrace
of a very nice hotel.

Oh, do you know what, could we?
Yeah.

'Turns out the kangaroos here
aren't shy at all.

'They've just got
a wicked sense of humour,

'because they were waiting for us
all along,

'on the clifftops
at the Sea Dragon Lodge -

'our hotel for tonight.'

They're all over the place.
The baby one! Oh, my gosh. Look.

Straight ahead.
Oh, blimey, there's loads.

Loads of them.

'So now, after a long day,

'we're gonna do
what any sensible people would do

'on a beautiful island.'

This is brilliant.

'While the kangaroos bask
in the setting sun,

'we're gonna freshen up,
get changed, have a cup of tea

'and go for a nice, relaxing swim.

'The sky might have gone
a bit broody,

'but that's not gonna stop us.'

ANDI SIGHS
Hey, listen, I'm... I wanna swim.

Yes.
I really wanna swim.

Yeah. We should.

And I'm not gonna let
a bit of wind... No.

..and rain and cold spoil it.
No.

Absolutely not.
No. No, we're British!

Absolutely, we're British.
British!

Come on, let's do this.
Yes, let's do this.

Let's do this, let's do it.
Yeah, you do this.

You're on your own.

OK, here we go. Yes!

'Not every man is cut out
for life in the wild,

'and so it's down to me
to brave the elements

'and the cool, blue waters
of the Southern Ocean.

'We're so far south,
the next stop is Antarctica!

'So, I'll need to wrap up well
after this.

'Luckily, I've got
just the right thing to wear.

'I mean, you can't come
to Kangaroo Island

'and not wear a jumpsuit, can you?'

Andi, of all the fancy dress
costumes we could have chosen,

we've chosen the same one.
I hate it when that happens!

Don't you just?
I'll go and change.

What we doing here?
Wow!

I don't know.
It's your show, it's not mine. True.

Do you know what?
I believe we're meeting a beekeeper.

Here he comes.
Bring on the beekeeper. Here he is.

Here he is. To bee...
BOTH: Or not to bee.

THEY LAUGH
Hello!

Hey, Shawn!
Hey, guys. How are you?

Shall we head over
and look at the bees?

Please!
Yes, please. Great.

OK, I'll see you over there.
Great, thanks.

It's gonna be the bees' knees.
Better be.

Have they actually got knees?

'This island isn't just
a great habitat for kangaroos,

'it's also home to some
of the rarest bees in the world.

'And today, we've teamed up
with the man who knows them best -

'beekeeper Shawn Hinves.'

Hey, ready, guys?
We're ready.

OK, let's go and open that hive up,
then.

ANDI GASPS
Wow!

'And he's gonna get us closer
to a bee

'than Andi Peters
has ever wanted to be.'

Oh, my gosh,
I've never been this close.

I'm going to open the next box.

Now, this is a honey box
at the moment.

How many bees are in each box?

There can be as many
as 60,000 bees in a hive.

Er, these bees were imported
to the island... Mm-hm.

..back in the early 1880s.
Right.

There was no honeybee on the island
at that stage,

and so they were imported
from Liguria in Italy... Right.

..and that then has allowed us
as an island

to be a sanctuary for these bees.

Er, we are now recognised

as the most pure strain
of Ligurian bee left in the world.

Wow.
Ligurian bee.

Ligurian bee.
Ligurian bee.

Now, the Ligurian bees are known
for their placidity,

so they're nice and calm.
Yeah.

Er, they have
very good hygienic ability,

and they're also very productive.

Sounds like us.
Are we Ligurian by birth?

So you're easy to get along with?
Yes.

You're hygienic?
Yes. And you're productive?

Oh, I mean, literally...
It's like our CV, this is.

Right, so...
Oh, here we go.

We're getting down to the business
now. This is the money shot.

Do you want to have a hold?
Urgh! No, sorry.

And it's all so...
it's all so even.

I mean, that is magic.

These are the cells created
by the beeswax. Yeah.

If we get the sun just right,

you'll see that there's some
yellow cells in there. Mm.

That's the pollen
that they've brought in.

Now, pollen isn't the honey.

Pollen is their protein
that they eat,

which is the yellow powder that
comes from within the flower. Wow.

Now, on the other side of the frame,
I've seen the queen bee.

ANDI GASPS
Have you?

Oh, my life! And you'll actually see
the queen bee right there.

Oh, there she is!
Oh, she's got a green spot on.

You see how much bigger she is
compared to her daughters?

You said daughters -
are all bees girls?

All worker bees in the hive
are female, yes.

Who knew?
So it's a matriarchal society.

The queen bee herself, she can live,
you know, four, five, six years.

Her daughters,
maximum life span - about 60 days.

I want to hold it now.
You want to hold it?

OK, I actually can't move.
I think I'm actually paralysed.

Andi, you're doing great.
This is so exciting.

You've faced your fear.
OK, take it from me, please.

LAUGHTER
OK.

'This is a real treat.

'And I don't just mean

'the occasional moments of silence
from Andi Peters.

'How many people get this close
to rare bees and their ruling queen?

'And also,
how many people get to see this?'

Now, if you look here...

OK, right here is where
there's a bee being born.

Oh, my goodness.

Oh, wow.
You watch this here.

So, if I just give her
a bit of a helping hand...

THEY GASP

Oh!
Oh, wow!

That's how quick it is
when they come out of their cell.

And you'll see that straightaway,
she goes to work.

She knows
exactly what she's got to do.

'Every day's a work day,

'and it's all about
gathering nectar.'

Wow.
OK, so, if you have a look here.

That shininess is the nectar
that they're bringing in.

That nectar becomes the honey...
Yep.

..they seal it off, and then
you've got that amazing product.

They are so tranquil.
It's wonderful.

How many times have you been stung?
Oh, stinging? Yeah.

Er, well, I sometimes can get stung,
you know,

up to a hundred times a day. See...
Can I give this back to you?

Sorry to interrupt, but I'm just
a bit nervous holding it.

Sorry, it's just...
SHAWN LAUGHS

Thanks very much.

So, I can go through multiple hives
a day and often get no stings.

Are you ready?
I'm gonna give this a shake. Yep.

The noise is incredible.
Mm.

All right. Now, Gary, if you wanna
hold that one for me. Right.

I'll just go grab my jar,
and we'll scrape some honey out.

So, you...
Hang on, he's left us with the...

I was gonna say.
..he's left us with the hive open.

He's annoyed all the bees... Yeah,
exactly, and just leaves us two.

..and left me with the...
Yeah, it's true. Oh!

So, here's my jar.
Oh, right.

Let's place that right there,
and if I just scrape this...

Oh, my goodness!
ANDI GASPS

Wow!
..like that. Wow!

This is not as runny
as I would like it to be.

Look at that!

And what the bees will do
is they'll come back

and they'll repair every single cell
and repair it all.

That is...
Wow! ..insane.

Isn't that brilliant?
Nature at its best. Agreed.

'And so, after all that hard work -

'by the bees -
it's time for the best bit of all.

'Although we're not the only ones
buzzing with excitement

'at getting to taste this honey.'

Now, first up,
I've got to let you be aware

that in Australia and beekeeping,
there's always flies. Yep. Yep.

We hadn't noticed (!)
All right? So...

Yeah. Yeah, I didn't even notice,
mate (!)

So, I want you to taste
what we just took out of the hive.

All right?
My guest first. Oh, thank you.

So, we are near
the south coast of the island,

and the honey that we get from here
is just an amazing...

flavours that you can't get anywhere
else in the world. Right, right.

There's certain trees here that
flower at certain times of the year,

and at this stage of the year,
that is what it tastes like.

Isn't it funny? I just thought
honey was honey. Honey, yeah.

But that tastes completely different
to ANYTHING I've had. Yes.

'To show us how different honeys
can have very different flavours,

'Shawn has brought us
a range of honeys

'he's collected from hives
in different parts of the island.'

So, this one here
is what we call the cup gum.

Now, cup gum comes
from a tree species

that we have on the island.

Thank you very much.

And this tree species only flowers
every second year.

So, this is a beautiful,
mild flavour.

Definitely can tell the difference
straightaway.

With a slight hint
of caramel aftertaste. Right, OK.

It's that caramel undertone
which is so delicious. Yeah.

Yeah.
It's almost smoky.

Now, this one here
is what we call the spring flora.

But it's the inland flower,
not the coastal flower.

That's got a nuttiness to it.
Mm-hm.

That would go well with a cheese,
that one. Oh, fantastic.

You should always have honey
with cheese.

It's interesting that we're really
having to use our taste buds

to try and decipher
what we're tasting.

Like the wine tasting.
Yeah.

It's a very similar thing,
and if you could just stay there,

because I'm really enjoying
this peace from the flies.

You know why you're here now,
don't you? Exactly.

You brought me cos I'm a...
I attract flies.

I didn't wanna teach you about wine.
Throw me my towel, please.

This is my new way
of keeping the flies off me, right?

You just do this... this.
LAUGHTER

I could do the rest of it like this.
I'm quite happy like this. OK.

Oh, mate, thank you.
Thank you so much, Shawn.

Brilliant, really enjoyed it.
No worries, thank you.

'What a stroke of genius to bring my
fly-attracting friend Andi with me.'

Right, where are we going now?

Now, listen... we're going
for some dinner. Oh, lovely.

Yeah, but I've been told
this place

is somewhere a bit different.

Different in what way?

Well, that's the question
right there. Right.

Hopefully, different in a good way.

'And if not, well, I'm sure
our friendship is strong enough

'to cope with
whatever fate has in store.'

Wow!
If only I had my budgie smugglers.

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 tour Down Under has brought me
and Andi Peters to South Australia

'and the brilliantly named
Kangaroo Island.

'We're driving from the south coast
to the north coast,

'and the scenery
is just spectacular.'

Wow!
Look at that beach.

If only I had my budgie smugglers.

Oh, hang on, I've got them here.
THEY LAUGH

'We're on a bit
of a mystery tour now,

'and all I know
is that we're heading

'to some kind of seaside eatery.'

We're definitely heading
towards the beach. OK.

'But then things take a sudden
and unexpected turn.'

Oh, hang on.

Hang on, I can see gates.
ANDI GASPS

Oh, we're going...
Oh, this way!

It's like we're at someone's house.

I'm still none the wiser.
No.

'It's worse than that -
it's not even a house.

'we're in the middle of nowhere.'

Please, come on, where we going?

WOMAN: You're going to eat
inside a tree. You what?

We're going to eat inside a tree?
Inside a tree?

Whoever knew you could have
a restaurant inside a tree?

GARY LAUGHS

Look at this.
My God!

This is hilarious!
Oh, my goodness.

This is unreal.
Isn't this fantastic?

I mean, this is super-romantic.
This is...

Andi... Did you hear that?
"Super-romantic". Ooh!

It could be tonight.
Sorry, Dawn, it's my night.

Sorry.
Come on, you!

I'm coming, I'm coming. Oh, wow.

Wow, wow, wow!
Here we go, Mr Peters.

Table for two.
Thank you very much.

It's like a movie set.

I think this is gonna be
a really romantic meal for us, Gary.

I think this could be the start
of something new. I do too.

Tell you what, it's amazing.
Why have you moved on?

I was gonna do the romance bit
a bit more cos... living in hope.

I'd gone on from romance.
No, I know,

but you can't just leave me
for a tree.

Ooh, hello. Hello.
Good afternoon, gentlemen.

Good afternoon.
Hello, how are you?

Welcome to the Fig Tree.
Gary. John.

Andi.
Hi, John.

Lovely to meet you.
And you too. Thanks for having us.

So, you're in one of the most
unique restaurants on Earth. Yeah.

It's about 130 years old.

The previous owner...
Is it one tree?

We think it's two separate trees.
Well, that's my suspicion.

And it's slowly grown
to its gargantuan size,

and it's slowly evolved
into an established restaurant,

which is what we are today.
Wow.

Well, we're hungry and thirsty.
What have you got for us?

Well, we've got a lovely rose
from you...

from Islander Estate,
which is nearby.

It's made from 100% Grenache.

And it's very pale.

Which a lot of rose fans...
Thank you, darling.

..they always say
the paler the better.

Excellent. Thank you so much.

It's very popular.
I think you'll enjoy it.

Thank you. Excellent.
Thank you. Cheers, Andi P.

Good health.
And to you too.

And congratulations.

Yeah! Thank you very much.
We love this place.

Can we have some food now, please?
Just like that.

I'll get on it.
OK, thanks.

'After years of working here,

'Chef John Stamatakis
now runs the place,

'and the first dish he's making
for us is whipped ricotta

'with our new favourite ingredient -
Ligurian bee honey.'

So, this is just
some beautiful ricotta

made by La Vera back in Adelaide,

and it's already
an incredible product.

So, all we do is whip it

with a little bit of lemon juice
and lemon zest,

some salt and pepper,

and complement it with our lovely
Ligurian honey, slightly warmed.

It's pretty rare stuff,

and so being able to use it
in the abundance that we have here

is really special.

'Something else from these parts
that's a bit special

'is the rose we're drinking.'

So, that is a terrific rose,
I've got to be honest.

And what makes a rose, a rose?

So, the rose,
the process of the skins,

cos obviously,
it's a red grape, this is.

But the skin,
the processing's done a lot quicker.

Right.
Unlike red wine,

where they leave the skins in there
for a lot longer.

'While Andi and I discuss wines like
proper grown-ups, inside a tree,

'back in the kitchen,
John is getting started

'with his saltbush, rosemary,
and garlic pizza.'

Just a quick dust on both sides.

'Now for the tasty local toppings.'

We have our garlic,
always be generous.

Beautiful rosemary from a local
organic farm, Juniper Rise.

And of course, the Coastal Saltbush
from the beach across the road.

'Some extra virgin olive oil,
salt and pepper,

'then just 60 seconds
at 400 degrees and...'

Voila.

'It's an unexpected combination...'

All the dots are starting
to connect, aren't they?

'..in a very unexpected place.'

Look, you get scissors
for the bread.

Don't be tearing it. Cut it!

Yes! Oh! There we go.

Oh, I love it!

'And it's absolutely delicious.'

Oh, my word.

The honey...
Is so beautifully sweet.

The ricotta, slightly salty,
and then with the bread as well.

It's like having a cheesecake.

Oh, wow, that is delicious.

It's all very light, actually.
Yeah.

So let's eat more.
Yeah!

'While we continue to eat
and drink in our fantasy tree,

'like daytime TV hobbits,
back in the real world,

'John is making our next dish -
a scallop Thermidor tart.'

We're gonna start
by dicing some shallots.

Nice and fine.

Followed by some garlic scapes.

They're basically like the stem
that comes up from a garlic flower,

and they're very hot,
very raw, strong garlic flavour.

'John adds his shallots and garlic
to a pan of gently melted butter.'

Now that those are all underway,

we go in with
our beautiful scallop meat.

Got a little splash of brandy.

It's gonna add some sweetness
and help caramelise the onions.

We're gonna let that reduce
until almost completely dry.

'Then John adds
a dash of white wine,

'a squeeze of lemon juice,
a spoonful of Dijon mustard,

'some cream and fresh herbs
and sets the pan aside to cool.'

And now we can fill our tarts.

This is the mixture we had before.

As you see, it's cooled down
and started to set.

'While the tarts bake in the oven
at 180 degrees,

'John makes a base
for the tarts to rest on -

'a fig leaf, of course.'

So, a good thermidor
always needs a bit of cheese.

We've got some lovely
Pecorino Romano.

Nice and salty.

And now for a bit of theatre,
we're going to blow torch it on.

'And then it's time to plate up
and top off with a floral flourish.'

That's our scallop thermidor tart.

I mean, it looks beautiful.

And for me,
that's an all-in-one bite.

It's not an all-in-one bite.
Oh, it so is.

Oh, wow.
So, it's scallop?

Ooh. His eyes rolled just then.
Oh, my goodness.

His eyes, like, the back
of his head. Oh, my goodness.

Really. Are you OK?
Oh, it's beautiful.

No, you can't do it all in one.

I can.
No, no.

The reason why
you can't do it all in one is,

look at us,
two friends of old, here,

on this beautiful Kangaroo Island,
we're celebrating a friendship.

30-odd years.

I mean, like, one of my first
friends in the industry.

It's just been magical,
this whole trip.

Cheers to that.
Cheers.

Cheers to that. And you know how
I have a song for every occasion?

Yeah, just leave it for this one.
It doesn't need one.

It's really good. Please.

You don't need to.
No, I do, it's really good.

Oh, that was the perfect scene.
Please!

It's the end.
I can feel the commercials coming.

My music sweeps in.

No, no, before your...
before your music comes.

# Under the tree, under the tree. #

And cut to one of my songs.
Rude.

'Don't worry, there's no more
singing from Andi in this episode,

'as we head back to the mainland and
swap our fig tree for a giant cube.'

It looks like a Rubik's Cube!
Rubik's Cube.

We're showing our age here now.
I know.

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.

'Fresh from our wild adventures
on Kangaroo Island,

'the Gary and Andi South Australia
tour is back on the mainland.

'We're heading up the
Fleurieu Peninsula to McLaren Vale,

'one of Australia's most celebrated
wine regions

'and home to some seriously
creative wine-makers.'

Another day, another vineyard,
and I love it.

Er, you say that, this is a vineyard
with a difference,

I can promise you that much.
OK.

'And when it comes to creativity,

'no-one does it
quite like Chester Osborn.'

Hello! Good morning.
I'm Chester.

Hello, Chester, I'm Andi.
Hi, Andi.

Hi, Chester, I'm Gary.

Hi, Gary.
Welcome to the D'Arenberg Cube.

It looks like a Rubik's Cube.
Yeah, exactly.

So, it was because wine
is such a puzzle to work out,

what's the most iconic puzzle?

The Rubik's Cube.
It is.

It's a brilliant building.
Oh, thank you.

It's amazing.
Absolutely, come on in.

Brilliant. Rubik's Cube,
we're showing our age here now.

I know, exactly.

'Chester and his giant cube
feel like something

'straight from the pages of some
kind of surreal big kid's story.

'Today's chapter is taking place
on the top floor.

'It's called Chester
and the Vino Factory,

'with me and Andi
as willing Mixaloompas.'

This is the blending bench room.

We're gonna be blending our own
version of the D'Arenberg Dead Arm.

You're gonna blend one,
and I'll blend one,

so you two get your own.

This is an old hobby of mine, this.

Oh, really?
I've done it many times.

I've only done it once.

But I was very good at it, yeah.
Oh, OK. Well, we'll see how you go.

'This is something Chester loves
to do with visitors to the Cube -

'let's them taste
three different wines,

'make notes
on the aromas and flavours,

'and then create a blend of
their own unique wine to take away.'

So, in the winery,
I have 10,000 barrels,

and I taste every barrel
and decide where they all go.

So, here you have, er, three.
THEY LAUGH

So, this is an easy version
of what I do.

'It all starts with a tasting,
beginning with wine A.'

So, this is a 2021 Shiraz. OK?

Planted in 1969, this vineyard.

It's nice and fruity.

Yeah, there's like, er...
dark cherries, a bit of raspberry.

Spice. Spicy as well.

Yeah, so Shiraz, often...
Black pepper.

Quite peppery and spicy, yeah.
Yeah.

'So, onto wine B.'

Right, so, this one...
But it's less fruity, right?

The other one was a little bit
richer, a little bit more earthy.

'And now for wine C.'

2021 again.

OK.
But planted in 1920 now.

Er, still pretty old.

There's something different
about this to me. Oh, it's lovely.

So, straight away,
as you say, on the nose,

I can tell that
this is gonna be my favourite.

This is actually my favourite too.
Yeah, cool.

So, now you're gonna
have to write down

what percentage you want of each.

You've got to work it out
between you.

We'll get the old
Countdown clock on,

and we'll have a moment.
All right, go for it.

Listen, right,
we've gotta come up with it.

I like this one the best.
I like this one the second best.

We're agreed. I like that too.
OK.

Er, right, so, how many
percent of that do you reckon?

I'm gonna go...
50. 50.

So, 50% of this one.
Yeah.

This could go big for us.

OK. So, that's really interesting
because what I wrote down was...

Oh, you did the reveal.
..35, 15 and 50.

We're close!
We wrote nearly exactly the same.

'Well, whacky minds think alike.
Now onto the practical bit.

'This is where we get science-y.'

Oh, hello.

I've not touched one of these
since school. Right.

Where's the Bunsen burner?
There's the wine.

If you open the A and pour in, er...
30 millilitres.

Yep, cos we're doing 100 mill,
that's exactly right.

So, where's 30, Andi?
There, where my finger is.

'We might look like
two middle-aged blokes...'

Tell me when.

OK, hang on. Stop.
Oh, perfect. Good.

'..making stuff up
as we go along...'

So, we need 20 of B.

Stop! OK, right, Gary.
OK. 50.

'..but that's because we are!'

Oh, perfect!
Good?

'And look!
We've blended our very own wine.'

This is amazing.

That's good.

The brightness is nice.
Yeah.

The chocolate isn't too obvious.

Everything's just all starting
to become one, and, er...

but it's all in there.
It is all in there.

'Now we just need
to bottle this magic blend.

'We need to get
our percentages spot on

'and pour it all in
with some dry ice.'

It'll go a little bit googly
everywhere, as you can see.

Oh, my goodness.

We're back
in Top of the Pops again. I know.

Ooh! Is this
just for theatre, this bit?

So, all of this dry ice is stopping
the oxygen getting to the wine

because the oxygen will oxidise
all the fruit character away,

and the wine will go sort of jammy,
and just not very bright.

I can see it.
200. 250.

300. 400. Right, OK.

Shall I pour it this time?
Yeah, you can do it.

This is great.
This is amazing.

All right, now you have
to name your wine.

I think it should be an amalgamation
of our first names.

One simple word.
Yes.

Gandi.

I knew it was gonna be that!

'To avoid any potential confusion
with Mahatma Gandhi,

'our name is spelt without the H.'

Oh, it's beautiful.

Very nice.

'It's a mature
and thoughtful blend...'

This is actually really exciting,
it really is. Right!

'..that, with any luck, will age
more gracefully than its inventors.'

Chester, thank you so much
for helping us create our own wine.

It's been a pleasure.
What's really bizarre

is that you're picking the same
blend that I did, so that's great.

It's a race to the shops.
Yeah.

Get my lawyer on the phone.

'This place is unlike
any other winery I've ever seen.

'It's full of surprises,

'including something
I've never heard of before,

'let alone tasted.

'A wine that's chilled
and sparkling,

'a little appetiser before our final
South Australia meal together.'

Yay!

Well done.
Sorry.

In it goes.
Oh, it looks nice.

Some for you.
Are you gonna try this as well?

Yeah. I'm in for a penny,
in for a pound.

You've been a good sport,
by the way, this week.

Do you know what?
My father always says,

"How do you know
you prefer marmalade

"when you've never tasted jam?"

You've got to try everything once.

It's really quite nice,
and I actually think

this is kind of like Chester's
personality in a glass right here.

Yes, yeah. I mean,
I have to say, it is nice.

It's got
a really nice flavour to it.

Every mouthful,
I'm enjoying it more and more.

I love the fact that Chester's
a bit of a, you know...

a mad professor.

A maverick.
Yeah, maverick. That's a good word.

'As you might expect, there's
a little bit of maverick creativity

'on display in the Cube's
Sensorial Circus kitchen too,

'as chef Jamie Steel
is about to demonstrate

'with the Cube's signature dish -

'roasted duck
with spiced sausage meat.'

So, we've butchered the duck,

and then we've dry-aged the crown
for about five days.

It just helps to dry that skin up

and make it nice and crispy
as we cook it.

'Jamie works salt and a king spice
mix into the sausage-meat.'

So, this gets stuffed
underneath the skin of the duck.

So, not only does it kind of
bring some extra flavour

and some interesting textures
as you're eating it,

but it also helps
to keep the duck breast moister.

'Then the sausage meat
goes under the duck skin.'

So, we try and get
as much in there as we can.

'And while the duck roasts
in the oven for 30 minutes,

'it's on with the luau salad.'

The snake bean and the flat beans
are gonna go in first.

Then we've got the shallots.

Then we've got snake bean tendrils,

bean sprouts,
and the toasted coconut.

Then we've got our dressing.

'The dressing
is more king spice mix

'with coconut milk,
coconut vinegar and salt.'

That's there to help cut through
that richness of the duck.

'Then a final touch on the duck skin
to really sweeten it up.'

So, this is a mixture
of maltose sugar

and some turmeric to make it nice
and golden and shiny.

This'll melt down as we throw it
back in the oven again

for a minute
and make it set almost like a candy.

'And there it is -
a perfectly roasted dry-aged duck.'

'It's succulent, and it's sweet.

'And it's sliced and served
with a luau salad...

'..duck croquettes...'

'..and sambal matah.'

So, this is our version
of our Bebek Betutu.

I can't wait to see
what Gary thinks of it.

'That makes two of us.
What a presentation.

'A work of culinary art

'in a building full of sculptures
and paintings.'

I never for a minute thought
I would come to South Australia

and have a Balinese dish

that is as good as I'm sure
you can get anywhere in Bali. Mm.

And again... it's a bit
of Chester's personality, isn't it?

Sorry, are you talking to me?
Er, yeah, you bet.

I'm just enjoying this food so much.
I'm so sorry.

You're lost in food.
I really am. Yeah.

'It's a fitting way to round off
the Andi P and Gary B tour.

'We've crammed so much into
our time here in South Australia,

'and considering Andi
doesn't normally drink wine,

'it's all gone amazingly well.'

It's been brilliant.

I've learnt a lot about something
I knew not a lot about...

..and I never appreciated
just how much effort

goes into making one bottle of wine.
Yep.

So, Andi, let's enjoy
this fabulous view one last time.

BOTH: South Australia!

There you go!
Oh!

# If you stay with me, girl

# We can rule the world

# Yeah, you and me
We can light up the sky

# If you stay by my side

# We can rule the world. #

Wow.

Is one of your songs
playing in the background?

Of course it is. Always.

'Next time, I'm heading
to wild Western Australia...

'..where it's all smiles as me
and John Bishop meet the quokkas.'

You've put her back to sleep.

Thanks. That's what happens
to my gigs, to be honest.

# Look at that view

# Winding

# Looks brand new

# Blinding

# Over that hill

# It's coming

# We'll feel alive

# Again... #

Subtitles by accessibility@itv.com

Hays Travel is proud to sponsor

Gary Barlow's
Food And Wine Tour Australia.