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.'

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.

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'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.

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'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... #

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