All language subtitles for Gary.Barlows.Wine.Tour.S02E06.1080p.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... #

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 is. It's delicious.

Look at this!
Watch me hat.

'..and the occasional winery.'

So excited to try some wine!

CORK 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, come on!
Uh-oh! Uh-oh!

You're gonna jump off the tree, man!
Aaah!

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

Wow!

'..of Australia.'

This is it. Good as it gets.

'The Take That world tour down under

'is an epic opportunity for me
to do two things I love -

'sing live on stage
for an enthusiastic audience...'

Absolutely beautiful to be here.

'..and travel around a country
I know well

'but want to get to know
even better.'

They're on! They're on! Yes!

'In between the concerts,

'I've explored
some classic Australian locations,

'like Sydney Harbour...'

Woohoo!

'..Melbourne Cricket Ground...'

Whoa!
Ah!

'..and the outback.'

This is incredible!
It's good right? Yeah.

But now I'm gonna experience
something else

because I've arrived in Queensland,

and everything I thought I knew
about this country

has suddenly changed.

I'm swapping cityscapes,
stadiums and scorching sun...

..for unspoilt beaches,
untamed rainforests

and unmissable experiences.

I'm starting my Queensland adventure
in Cooya Beach,

in the Daintree region,
just north of Port Douglas.

'As usual,
I have a special guest with me,

'but she's not a celebrity

'and she doesn't wanna get out
of here -

'not yet anyway.

'She's my daughter, Emily.

'She's been studying at university
in Sydney for the last few years,

'so this trip
is the perfect opportunity

'for some rare
and precious time together,

'just the two of us
with no distractions

'and no-one else to come
between us...

'And I knew it was too good
to be true.'

Hey, guys!
Marsh!

'Because Emily doesn't wanna go
anywhere these days...'

Bring it in, bring it in.
Group hug.

Come on, group hug.
What the hell?

'..without her boyfriend, Marshall.

'It looks like it's two
special guests for this show, then.

'So, an extra mouth to feed

'but luckily,
I'm not paying for lunch today,

'because this guy
has got that sorted.

'Juan Walker is a proud member
of the Kuku Yalanji,

'the Indigenous custodians
of this area.

'Their history here dates back
over 50,000 years,

'so their traditions are deeply
intertwined with this land and sea.

'Now, he reckons
he can teach his hunting

'and survival skills to anyone
in just a few hours.

'Let's hope he can
because I'm hungry already.'

Here we are.

Good morning.
Morning!

Morning!
How's you been?

We've just got here.

Just got here? Welcome to my place.

This beach, special place.
We call it Cooya Beach.

Kuyu Kuyu, the place of fish.
Brilliant.

So, have you ever seen these before?
It looks like a stingray.

So, this is a cross
between a stingray and a shark.

A shark?

It's known as a shovelnose ray
or shovelnose shark.

Wow. But if you feel the skin,
the skin is really rough.

Roar!
Oh, my God!

You had me...
Oh, for God's sake!

THEY LAUGH
So, your shovelnose sharks...

You scared me!
..gills are like a stingray.

Aw! So, a flat mouth, no teeth,
gills on the side,

and when you turn them over,
they have the tail

and dorsal fins like a shark.
Like a shark. Wow.

So, it's beautiful eating,

and it's soft, tasty,
just like a soft fish.

'But it's not little sharks
that are worrying Emily.'

So, are there any crocodiles
around here?

Look, this area here,
all through North Queensland,

we have crocodiles,
but they hang in the rivers

where it's deeper water.
OK.

They will come out
and patrol the coastline

in the early mornings
and at evening,

so if you see me running, keep up.

OK.
OK.

'It's so great
to have an expert guide with us

'who knows
and understands this place well.

'It's also great
to have an opportunity

'to impress Emily and Marshall

'with my rarely seen
hunter-gatherer skills.'

I'll give you guys a spear each.

So, these are our tourist spears,
we call them.

So, bits of bamboo grow all along
our creeks, but a great safety tool.

So, when you're carrying it,
hold it down near the sharp end,

lean it on your shoulder.
OK.

And then if you do see anything,
slide the point away from your feet,

go up to whatever it is
that you're scared of

and give it a poke.

Right, we'll just head straight
down the beach when you're ready.

Yeah, let's go.

Just watch my eyes with that,
Emily Barlow.

I don't trust you with your one.

'Armed with our spears
and a sense of adventure,

'our little foraging tribe,
led by Juan,

'heads for a dense tangle
of mangroves.'

Right, so, guys, the mangrove.

So, this is
our mangrove forest here.

Trees that have evolved
to survive and live in saltwater.

'So, time to get my shoes off
and go hunting for some breakfast,

'and once again, I'm at the back.'

Oi! Wait for me!

What's the rush?

'We're on our way now
to Juan's seaside larder.'

So, the mangrove forest
in Kuku Yalanji,

in our local tongue here,

we call it Maja Jalunbu,
the boss of the sea.

So, this is the breeding place,
nursery for all your bait fish.

'It's also very sinky underfoot,
with some spiky bits to tread on.'

EMILY SCREAMS
Ooh, you all right?

EMILY SCREAMS
Spiked?

Spiked.
JUAN LAUGHS

Dad, could you not have taken me
to a vineyard?

'It's the ebb and flow
of the tides here

'that keeps these tangled roots
and muddy floors teeming with life.

'When the tide comes in,

'it brings nutrients
and marine creatures

'who then find refuge
in the mangrove's nooks and holes

'as the tides recede.

'That's why Juan can come here
at any low tide

'and always find food.'

You are fast, Juan.
I've noticed that. Yeah.

Well, I've been running in here
since I was about four year old.

GARY CHUCKLES

'I expect he's impressed with the
way me and Emily have adapted here.

'The Barlow survival instinct's
kicking in now.'

EMILY SCREAMS

I don't like sinking.

EMILY SCREAMS
There you go. Nice one.

Come on, Dad, quick.
Hang on.

I seem to be sinking
more than everyone else

and my spear's got stuck.
EMILY LAUGHS

Hang on, he's here, he's here.

Oh, I think I stepped
in a lobster poo.

'Luckily, it's just a few more
squelches to the hidden treasure.'

All through the mangrove
on the ground

underneath the big trees,
you'll get kuyulin.

This is your mud whelk.

So, a really pretty shell,
purple-coloured shell,

and underneath, when you look
inside, there's a snail there.

It's got a flap door
that closes the front of it.

When they cook,
that plate seals the front shut,

so when it's ready...
WHELK WHISTLES

No way!
Makes a noise.

It whistles when it's cooked.
Really?

Tastes like calamari.

Do you want to try a couple?
Oh, that's my favourite.

Yeah! Well, we'll take out
as a little entree.

Please. Brilliant. Let's go.
All, right, yeah.

We'll make our way.
So nice and slow.

Take your time. It's soft.
Slow? Yeah.

That's what I've been doing.

'I think it's safe to say
that Emily has inherited

'her dad's full range
of outdoorsy skills.'

And try and step
where people haven't been walking.

Yes.
So not there.

I've been stepping
where everyone has been walking.

You don't wanna
cos you'll sink deeper.

Oh.
Oh!

JUAN LAUGHS
Oh, my gosh!

Oh, my God!
Oh, my God!

'But now all that effort
is gonna be rewarded.

'We're going to eat the food
that Indigenous people

'have cooked and eaten here
for thousands of years.'

Not a massive lunch today,
but a nice little snack.

So, your whelks,
put them on hot coals.

Oh, they can just go straight on?

Straight on your hot coals
and shouldn't take too long.

Do these ingredients end up
on restaurant menus in the area?

No.
People don't eat this stuff?

Only Aboriginal people

and locals who have spent time
with Aboriginal people

know that this stuff is edible.

So, this is primarily
traditional Indigenous food

that our people are allowed
to go and collect and take.

Now, before we get into this food,
while it's cooling down... coconut.

Oh, wow.
So, coconut palms all around us.

But to get into it, just a sharp
knife with these green coconuts.

And once you get into the shell...

then you can get to the water
and meat inside.

And so coconuts are fully sterile.

So, that's... Go for it.
Yes, please.

Yeah, you get into it.

Coconut water's one of the best
natural electrolytes in the world.

So if you're feeling dehydrated,

that's good for...
yeah, good for your body.

You've just, like,
slobbered all over that.

JUAN LAUGHS
Erm, I...

You have the same blood as me.
Yeah, but...

AS DARTH VADER: I am your father.

Yeah, all of this food,

if you're not making mess,
you're not eating it right.

'This father-daughter bonding thing
is going very well, I think,

'but this could be
where we come unstuck

'because it's whelk time.'

Now, if you wanna gather around,

I'll show you
how to get the... the whelks.

Yeah. Wow.

Then you can pull that out.
Oh, wow!

That's your edible stuff there.

So, green...
Mm-hm.

..that's the belly.
Get rid.

So peel that off.

That's your edible part.

So, just eat all of that
hard, white meat there.

All the hard white?
Not the crunchy bit?

You can eat the crunchy bit,
but there's a bit of a plate...

Oh, it's delicious.
Really? What, like calamari?

Yeah, just like it.
I can do that.

Absolutely gorgeous.
Who's next?

Different, isn't it,
when you look at 'em?

Yeah.
Yeah.

It is like calamari.
Yeah.

Delicious. It honestly tastes
just like calamari.

The smoky taste of the fire
is just so good. Exactly.

I'm just blown away with the larder

that appears every day
in the mangrove.

It's how everyone should eat
in the world.

If we all did this, the landscape
would be in a lot better nick

and so would the human race.

'Juan has taught us a lot today.

'So it's fitting that he rounds
things off with one final lesson.'

In Kuku Yalanji,
we never say goodbye.

We don't have a word for it.

We say "juma-nyajil".
Means "see you later".

See you later, yeah.

Juma-nyajil.
Juma-nyajil.

Juma-nyajil.
Juma-nyajil.

Juma-nyajil.
Juma-nyajil.

'After that,
it's downhill all the way,

'as we explore the world's oldest
tropical rainforest.'

Woohoo!
EMILY SCREAMS

'So, as they say around here,
juma-nyajil.'

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.

GARY BARLOW: Queensland,
Australia's second-largest state,

is a land of natural wonders -
reefs, rivers, beaches and forests.

Up here, in the tropical north,

the monsoonal wet season
transforms the landscape

into a lush, green paradise.

And things don't come any greener
than this place,

the Daintree Rainforest...

..one of the oldest ecosystems
on Earth.

It's been here
for around 180 million years...

..so it's even older
than the Amazon.

It's a place
where trees up to 50-metres high

create a dense canopy that shelters
an incredible diversity of life.

So, in this pre-historic landscape,
you can never be sure

what weird and wonderful beings
will emerge from the undergrowth.

EMILY: Dad, you're beached.

What?
You're beached.

'At the head of our small herd
is Jason Heffernan,

'our rainforest guide.

'A remarkable being who's evolved
to use large inflatable mattresses

'as a way
of getting round the forest.'

Ooh, that's cold!

JASON: Follow me
and try to go headfirst downstream.

'It's a gentle start.'

Ooh, it really pulls you.
What's going on?

All right, we're going to the right.
To the... what?

'You soon pick up a bit of speed.'

Whoo, we're going quite fast,
aren't we? Yeah, we are.

'Before you know it,

'trees just come at you
out of nowhere.'

Oh, my God, we're going down there?
We're going through the trees.

Woohoo!
EMILY SCREAMS

Uh-oh! Uh-oh! Uh-oh!
Come on, Dad.

Oh!

Hey! Look out!

'The whole idea of this is to enjoy
the rainforest's natural beauty

'at a steady and relaxed pace,

'a journey of quiet ease
and gentle grace

'with minimal disturbance
to the wildlife.'

Aaah!

EMILY SQUEALS
Dad, paddle!

'That's the theory anyway!'

Oh, my God, this is gonna be crazy!

EMILY SCREAMS
This is gonna be crazy!

Aah! I'm out!
That was a big drop.

EMILY SCREAMS

EMILY LAUGHS

That was crazy.

Can we do that again?

It was so good.
I could do that every day.

Yes, please.

Peaceful, but also,
then you look up,

and you see
these incredible surroundings.

I mean, come on, brilliant.
And no crocs.

No crocs.

Not a single croc in sight.
Well, not that we saw.

No. Yeah.

Shall we do it again?
Let's do it.

The whole thing again.
The whole thing again. Let's go.

I could go a couple more times.
Yeah.

We should've got a wristband.
Yeah.

'It's taken a bit of time, but
we've finally got the hang of this,

'learning the number one rule
of the jungle VIPs...

'just lie back and go with the flow,

'and get
a whole different perspective

'on this prehistoric place.'

MARSHALL SIGHS
Oh, yeah.

I'm not sure you could fall asleep.

Oh, yeah.

After a big day of adventures
in the rainforest,

it's time to relax.

And, as luck would have it,
nestled in the trees,

right by the Mossman River
we've been drifting along,

is a place called Silky Oaks Lodge.

Part rainforest retreat,
part luxury escape.

And while Marshall enjoys
a well-earned siesta,

for me and Emily,
it's cocktail time.

But first, we've got a rainforest
rain shower to get through.

We're in the rainforest, Em.

Welcome to the rain.

It's like Coronation Street.
Oh, God.

'And here's hoping the bartender
knows how to make a good negroni

'cos I'm a creature of habit
when it comes to cocktails.'

Now, follow me, Em.

Now, I don't have many talents,

but one of my few talents
is I can always find the bar.

'And it's time for my daughter
to appreciate one of the classics.'

Oh, the excitement of the bar.
Hello, how are you?

Hello, I'm Gary.
Nice to meet you, I'm Lillie.

Hi, Lillie.
I'm Emily, nice to meet you.

An English accent, Lillie?
I am, yes. I'm English.

I'll have a drink, please.
What can I get you?

I'll get a negroni, please.

Yeah?
Dad, that's so boring.

Let's get one
of Lillie's recommendations.

Yes, do you want
to try something tropical? Yes.

Well, we have got
a really nice gin sour

that I can do for you
with a local gin.

A gin sour?

A gin sour.
OK.

We also have a silky lemonade, which
is one of our signature drinks.

OK, sounds fun.

Now, why don't you make them?

Cos I feel like if you only know
how to make a negroni,

you should learn
how to make a different one.

Do you know what,
I'm not very good at cocktails.

I'm not too bad at wine, but
cocktails, I don't know much about.

Shall we have a go?
Yeah, let's do it.

Come around here,
and I'll tell you what to do.

'So, within seconds,

'my negroni plans
have been scuppered by my daughter,

'and now Lillie's turned
the tables completely

'and I'm the wrong side of the bar.'

Now, Emily, if you want to start,

what we'll do
is we'll do the silky lemonade.

OK. So, with that one,
you're gonna build it in the glass.

We're gonna use some lemon,

and we're gonna use
some lemon myrtle syrup.

Lemon myrtle is native to this area,

and we make it
into a really delicious sugar syrup.

'It all begins with a whole measure
of lemon myrtle syrup,

'which Emily pours
with impressive precision.'

Perfect. You're so careful.
It's lovely.

Mm!

Then you're gonna get the lemon,
you're gonna juice that

and then juice the other side
as well.

Straight in?
Straight in.

'Now for the ice.'

Fill it all the way up to the top.

The more ice,
the less time it takes to melt,

and as we're in the tropics,
it does get pretty warm up here.

I'm sure.

'Then the gin
with Aussie botanicals.'

And then you're gonna top it up
with Yuzu soda.

It's actually an Asian citrus.
Yeah.

All in?
Pour it all the way up.

'One of the reasons
I love to make a negroni

'is because it's just three
ingredients, all equal measures -

'nothing too complicated.'

Brilliant.

Now stir that one up
and give it a try.

You have the first sip.
That looks good.

'But this is proper mixology.

'Me and Em are actually learning
a useful skill here.'

I mean, it's delicious.
Nice and refreshing?

It actually doesn't even taste
alcoholic. Yeah.

Oh, that's really nice.

You can definitely taste the gin,
but it's not too strong at all.

Nice and refreshing.
Mm.

And fruity. Lovely.
Yeah.

'Now it's my turn.

'Welcome to Barlow's
extremely low bar!'

Now, we're gonna to do a twist
on a gin sour. OK.

'First, I need to juice a whole lime
into the small part of the jigger.'

Now you're going to get this passion
fruit. Scrape that one in, to there.

I love passion fruit.
Yeah.

It's got such a distinct taste,
hasn't it?

We're really lucky that
they're in season at the moment,

and we grow them here, so...

We gotta make the most of them
and make a cocktail.

Fabulous.
Then we're gonna use sugar syrup.

So we're gonna need
the small jigger of this one.

'A classic sour cocktail usually
gets its frothy top from egg whites,

'but we're going a little off-piste
here with Lillie's next ingredient.'

You know when you get a tin
of chickpeas?

Yeah.
You drain off the juice.

That's the juice.
Really?

Yeah, and it froths up really
beautifully, and it's a by-product.

It's a sour, that's why. OK.
Exactly.

How much of this?
So, you're gonna use 25.

So the small one again
of that one. Small one. Yeah.

And then we're gonna put in the gin.

'So, a full jigger of gin,

'and then it's time for me
to demonstrate...'

Yep. Brilliant.

'..that I'm still a mover
and a shaker.'

Now, always keep it facing
towards you,

and you're gonna shake it.

Oh, you're gotta put your back
into it.

LILLIE LAUGHS
Go like this.

Yeah, over your shoulder.

You can get...
a little bit more power.

I'm trying, I'm trying.

Lillie, give me a break here.
LILLIE LAUGHS

How's that, Em?

Is it good?
It's all right. Not the best.

I think, stay that side of the bar.

In future.
Yeah.

I'm trying, I'm trying.

'It's a tough crowd here,
and my work's not done yet

'cos it's ice time.'
Now you're gonna shake again.

The interesting thing is the sour,
the raw egg yolks,

the bit I never quite fancy,

so this is a good way
of making a sour

if you don't like the egg whites.

Exactly.
Yeah.

There we are.

You've got chickpeas for dinner.
Chickpeas for dinner?

Good for you.
Sour for your drink.

OK. Good.
Brilliant.

'Finally, having strained your back
with all that shaking,

'you strain your cocktail as well

'and garnish
with dehydrated passion fruit.'

Cheers. Enjoy!
Oh, wow.

Mmm!

Oh!

Well done!
Oh, it's fizzy.

It's sort of like space dust-y.

What?
Do you remember space dust?

Space dust?
Am I showing my age here?

Remember space dust?
Pops on your tongue.

No clue.
Popping candy?

The crew are all nodding to me
at this point.

'After that brief trip
down my 1980s memory cul-de-sac,

'it's time to assess
who made the best cocktail.

'I think it was me,
but Emily naturally disagrees.'

I prefer mine cos it's sweeter.

That's a little bit more...

It, like you said, it's got that,
like, sour, spice taste.

It's lovely. Really nice.

I'm so glad you got to learn
how to make something different.

Cheers.
Cheers, Em.

Wow, look at us!

In the middle of the rainforest
making drinks. In the rainforest.

Lillie, thank you so much.

It's been a real treat. Real treat.
Good.

I'll be back later for a negroni.

Thanks very much.
THEY LAUGH

'After an exhausting
but completely brilliant day,

'it's time for a night
in the rainforest,

'which means we need to decide
who gets to stay

'in the super-duper luxury lodge.

'So, I've called a meeting
to discuss things

'in a sensible, adult fashion.'

THEY LAUGH,
EMILY SQUEALS

Ow!

That hurt! Don't! Don't!
THEY LAUGH

'Coming up,
a sweet treat in the treetops...'

Oh, wow. Oh, my God.

'..and then it's all aboard
the rainforest express!'

Wow! These are some of the most
beautiful scenes I've ever seen.

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.

GARY BARLOW: 'I'm in the middle
of my Queensland adventure

'in the Australian tropics,

'experiencing
a truly unique landscape...

'and spending some real quality time
with my daughter, Emily,

'and her Aussie boyfriend,
Marshall.

'This morning,
after the deepest of sleeps,

'we've woken up in the heart
of the Daintree Rainforest.

'And it might be my imagination,

'but this juice tastes extra fruity
and vibrant.

'Maybe that's got something to do
with where I am,

'and not just what's in the glass.'

I've been to a restaurant once,

and they gave you an iPod
and it was the sound of the sea,

and you ate the seafood
and it was meant to taste...

Oh, I remember you telling me that.

Like, because you're listening
to the ocean.

I study nutrition,
and one of the things we say

is mindful eating,
so not watching the TV.

Like, actually looking around,
sitting outside on your lunch break,

cos a lot of people just eat quickly
standing up,

and it affects their digestion.

They don't actually enjoy their
food. They don't feel satiated.

You're not meant to watch TikTok
while you're eating? No.

I'm surprised you know what that is!
Oh, right.

THEY LAUGH
Oh! Funny (!)

I know what "FaceTube" is.

There it is.
Yep. You use that line every time.

'So while we waffle on
in our dining room with a view,

'appropriately enough, just outside
in the rainforest kitchen,

'chef Edoardo Pitzalis
is making waffles for breakfast

'using native ingredients.

'It all starts
with gluten-free flour.'

It's a blend of potato starch,
tapioca and rice flour.

Next, we're gonna go in
with the brown sugar.

And then I've got
some baking powder...

flaky sea salt...

..about a tablespoon
of milled lemon myrtle.

'Then Edoardo adds lemon zest
and gives it a good stir

'before adding vanilla paste
and a slow pour of coconut milk.'

I also add some coconut oil.

A little bit at a time.

I just don't want
to add it all at once,

just so it gets the time
to get absorbed by the flour.

'It's a bit tricky to stir together
without any gluten,

'but once it's nicely mixed,
it's time to add a couple of eggs.'

I'm gonna use the stick blender
to help me incorporate everything.

So, now that our mix is ready,
we can cover it and leave it to rest

in the fridge for about half an hour
before we make the waffles.

'With the mix almost
as nicely rested as I feel,

'it's time for Edoardo to add it
to the hot waffle maker.'

So, it's nice and sizzling.

This is gonna cook for about
two-and-a-half, three minutes,

and in the meantime,
I'm gonna start assembling.

'First, a decadent layer
of dulce de leche.'

A healthy tablespoon.

'Then it's time to torch
your sugared bananas.'

Now the waffle are ready,

I'm gonna take them
out of the waffle maker.

They're piping hot.

'So, it's waffle
onto the dulce de leche,

'some lime-infused maple syrup
on top,

'whisked mascarpone...
torched bananas...'

'..and just in case
it's not quite sweet enough...'

I'm gonna dust it
with some lemon myrtle icing sugar.

And our... waffle
with dulce de leche,

banana and mascarpone is ready.

OK, prepare yourselves.

Yum!

These look incredible.
Superb.

Wow.

If it tastes as good as it looks...
I hope so.

I hope so.
..we'll be winning.

Ready?
Yep, ready?

Everybody...
Go.

Mmm!
Mmm!

I can't believe that's gluten free.
Yeah.

Those caramelised bananas,
absolutely incredible.

Is there something in the maple
syrup that's a little different?

It's lime infused.
Wow. You can really taste that.

It's actually quite complex,
isn't it?

Yeah, and again,
with the mindful eating thing,

being in nature, hearing the birds,
it makes it taste better.

Yeah, just enjoying where we are
with great company.

Beautiful.

'It's a brilliant breakfast
in every way,

'and it feels like
it has all the makings

'of another great day
in the jungle.'

We're fuelled
for our next adventure.

Exactly. Let's get out there.

Looking forward to it.
Lovely.

But in the meantime,
let me finish this.

Oh, yes.

Wow. Mm-mm-mm!

'Now, you'd think, being my show,
I'd know what the day had in store,

'but although I've packed
all my gear,

'I've got absolutely no idea
where we're going next.'

OK, so what does today hold?

WOMAN: We're going on a train.
We're not going on a train?

Is this another wind-up?

We're going on a train...
Are we really?

..through the rainforest.
You're kidding me?

It's 130 years old.
HE GASPS

And it winds through 15 tunnels
and 37 bridges.

What?! Yes!

I love it!

'I do love a train,

'and if there's one thing
any daughter loves too,

'it's surely being
with her cool, train-loving dad

'and travelling on a train!'

Let's not miss the train.

Come on, the train.
This way, this way!

'She and Marshall
are doing a very good job

'of containing
their excitement, though.'

Quick, the train!
Don't leave without us!

'But luckily,
I'm making up for that.'

Oh, my goodness.

'Kuranda is known as
"the village in the rainforest".

'The railway line that passes
through it was completed in 1891.

'A vital link
between the city of Cairns

'and the remote mountain settlements

'that formed up here
in the gold-rush days.'

Look at this.

Beautiful!
Oh, my God, and this station too.

The station, yeah!

'Kuranda's vintage station has
a proper old-school railway feel,

'but for me,
the star of the show is the train.'

Here we go. The train, the train!

'The carriages are restored
19th-century wooden coaches

'with polished brass fittings
and big windows,

'perfect for taking in the view.'

Em, move aside, come on!

Calm down, Dad!
Wow, look at this!

Oh! Brilliant, right?
Yeah, yeah.

Beautiful!

'Best of all, no delays,

'no leaves on the line -
we're right on schedule.'

Oh, come on!

It's like rewinding time, this.

I'm excited, not gonna lie.
Really?

Yeah, I'm excited.
Come on, you're with me!

I'm really excited.
'What a feeling!

'I'm on an old-fashioned train,
and I'm turning Marshall

'into an old-fashioned train fanatic
like me.'

See you! See you!

We are going right
through the rainforest.

'Our journey is taking us south
towards Cairns.

'From way up high in the middle
of the rainforest,

'we're snaking round
and down the mountains

'of the Barron Gorge
National Park...'

Wow!

'..on what has got to be
one of the most scenic train rides

'in the world.'

I just wanna wave.

At no-one.

'This is my idea
of a very, very nice day out!

'First-class rainforest travel.'

Good afternoon, how are you today?
Hello, there.

Wonderful, thank you.
Here we have our Chardonnay.

Thank you so much, thank you.
Oh, my goodness.

Oh, my goodness!
Thank you so much.

Cheers, everyone.
Cheers. Cheers.

What an experience.
Cheers.

I don't know where to look.
It's one of those, isn't it?

'A train, a view and some wine.

'Three things that I love,

'but for Marshall and Emily,
it's two things they love,

'and one thing
they're still not sure of yet.'

OK, we're drinking
Australian Chardonnay.

Well, I don't usually drink wine...

..but that's not too bad.

It's nice, right?
I could drink that.

Why don't you drink wine?
I don't know.

I much prefer, like,
a sweet cocktail.

It's just not my first choice.
OK.

Marsh, what about you and wine?
Well, I like the idea of wine.

I just can't get my taste buds
to agree.

You know what? The one thing
about wine I love so much,

just so much passion goes into this.

That's why I love it.

I'm drawn to the passion people have
to make this,

and when you can accompany it
with something like this,

then it's an occasion,
and then it's a great memory,

something you can remember forever.

And at this point,
we should all look this way.

'And I should just shut up
and let the view do the talking.'

Wow, we are so high.

There's so much to see
on this journey,

but this is the moment
that tops the lot...

the main event, Barron Falls.

These are some of the most
beautiful scenes I've ever seen.

'It tumbles 125 metres
down a sheer rock face.'

It's like Jurassic Park.
It is. It is.

'Just when you think this journey
couldn't get any better,

'out comes more Australian wine
and some cheesy nibbly-wibblies!'

I actually like
really simple cheese,

and that's like
a really nice quality cheddar.

It's like cheddar, yeah.
It's beautiful. Mmm!

'As our train emerges
onto the flatter land,

'it's time to look back in wonder
at our journey...'

IMITATES TRAIN HORN

'..before we arrive
at the village of Freshwater.'

I feel like my eyes have never seen
anything like this before.

Really high,
vast expanse of rainforest.

This is the way to see it.

Honestly, one of the best 90 minutes
I've ever had.

'Emily and Marshall might still need
to be convinced

'about the pleasures
of a good glass of wine,

'but they're both fully converted
to trains now.'

You've both been very well-behaved.
Oh, yes!

So, I've got little stickers

to say, "Well done, you've passed."
Thank you.

You didn't annoy me too much
on there. Yeah.

I had a great time.

Well done, kids.
Thanks.

Thanks, Dad.
Well done.

Onto the next adventure.
Let's do it.

'And that adventure
is gonna be another epic...

'..as we see for ourselves how great
the Great Barrier Reef really is.'

Unbelievable!

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.

GARY BARLOW: 'It's the final chapter

'of my Queensland food and wine
adventure story,

'with my daughter, Emily,
and her boyfriend, Marshall.

'We've taken in
a range of landscapes...'

Look at this!
It's like Jurassic Park. It is!

'..so now it's time for a seascape.

'One of the greatest natural wonders
on the planet -

'the Great Barrier Reef.

'This extraordinary ecosystem

'has long been at the heart
of Australian culture

'and ideas about conservation
and sustainability,

'influencing everything,
from marine tourism,

'to the way we think
about the seafood on our plates.

'So, we've sailed from Cairns
to Green Island,

'a tiny coral cay,
known locally as Wunyami,

'to see the reef for ourselves.'

OK, who's excited?

Me. Very, very excited, yeah.

Very excited.
Look at this!

It's not every day you can say
you're on the Great Barrier Reef.

'To make sure
we're not all at sea here

'and that we understand exactly
what we're looking at today...'

Oh, look, you can see
all the reef there.

Oh, my goodness.
It's really shallow.

'..we've got an expert on the team,
marine biologist Michelle Barry.'

Guys, welcome to Wunyami,
also known as Green Island,

and we're here
in beautiful Guru-Gula.

I knew green was coming.
Perfect.

You dressed for it. Excellent.

It's the only green
I have as well, so I'm in.

So, we're going to be heading out,

doing snorkelling this morning
on the beautiful Great Barrier Reef.

And now, we're not going to see
the entire Great Barrier Reef today.

That's absolutely impossible -
it's 2,300 kilometres long.

But where we are is in
a beautiful coral cay fringing reef

that we're gonna be doing some
snorkelling, looking for turtles

and possibly sharks.

I heard you guys are really excited
about seeing some sharks today.

We're not that excited
about the sharks, but...

Well, they are one
of our iconic species.

'The reef is a living,
evolving structure,

'built over tens of thousands
of years by tiny creatures

'related to jellyfish.'

You are about to become
one of our best spokespersons

for the Great Barrier Reef.

So, one of the things we're gonna
be doing is just taking photos,

creating time-stamped images
of the Great Barrier

when you visited those.

And that information
then becomes statistical data,

so we know
the day you visited the reef,

what you saw, what it looked like.

The more eyes we have on the reef,
the better we can protect the reef.

Amazing.

'It's time to get
into our sexy stinger suits

'and into the ocean and experience
the Great Barrier Reef.'

EMILY SCREAMS
Woohoo!

'With blue sky and white clouds
above us,

'and turquoise sea all around,

'it's a lovely day
on the surface of the water.

'But underneath,
it really is something else.

'It's an explosion of colour.

'Vibrant coral, darting fish,
even a chilled-out turtle.

'It's a vast, living city
beneath the waves

'that's been vital
to sustaining life here

'for thousands of years.

'And it's a privilege
to play even a tiny part

'in helping to protect it.'

How cool is that?

Oh, my goodness.

So many fish.
There's so much life.

Wow!

I tell you what's nice,
it's so peaceful down there.

'Getting this close to the reef
has been a real eye-opener.'

It's one thing seeing the sea
from here.

Once you get under,
it's unbelievable.

The amount of life down there,
it's just teeming with fish.

'And what a lovely experience

'for a father and daughter
to have together,

'and what a way to say goodbye,

'because this is where the Barlow
family adventure comes to an end,

'because Emily and Marshall
need to head back to Sydney.'

Have you had fun?
Yeah. It's been good.

It's been great.
Thanks for inviting me, Dad.

Oh, Em, it's been brilliant.
Yeah, it's been nice.

We've been in the rivers,
we've been in the rainforest. Yeah.

We've been at the ocean.

And forgetting nature and geography,

what about the biggest achievement
of all?

I got you to try wine.

You got me to try it, but I...
And you didn't hate it.

I didn't hate it, but I don't think
it will be my go-to drink.

OK. For now.

Yeah, you can stick with that one
for now.

Yeah, I'll keep trying.
Yeah.

'So, as Emily and Marshall
head over the horizon,

'I've come to Palm Cove,
a tranquil, beach-side village

'about a 30-minute drive
north of Cairns,

'where the rainforest
meets the sea.

'I've booked a table for one
at a restaurant called Nu Nu,

'where wine waiter Zachary Eitzen

'has found me the best seat
in the house.'

Your wine today, sir.
Thank you, Zach.

The Henschke Five Shillings Shiraz.

We're not exactly famous
for our wines

up here in North Queensland,

so we've chosen something
from the Barossa Valley.

I know Barossa very well.

Let's go.
Thank you so much.

Here we go.

The sound of success.

Look at that lovely colour.
Oh, look at that.

'I think I've definitely come
to the right place to unwind

'after all the excitement
of the last few days

'in Tropical North Queensland.

'And it promises
to be quite the finale,

'because as the sun goes golden
over the Coral Sea,

'Aussie master chef Nick Holloway
is going to take centre stage

'with his favourite tropical dish,
jungle butter beef

'and tiger prawns
straight from the sea.'

NICK: So, we'll start
with the marinade for the beef.

So, got a little bowl here,

and we need to crush up
some white peppercorns.

White peppercorns are so delicious.

They have a different perfume
to normal peppercorns.

A lot more punchy and fragrant.

So, with that,
I have some spiced salt.

Just got to excuse the wind.

We're going to crush up
the peppercorns

until we get
that beautiful, heady perfume.

'Next, white sugar for sweetness.'

And then, of course,
the fish sauce, the mighty gear.

This is the backbone.

My absolute favourite way
to season any meats

before you cook them
is a good dredge of fish sauce,

sugar and white pepper.

'Nick then adds torn
makrut lime leaves to the dressing.'

So, once that's ready...

..I'm just gonna grab our beef,

and this is the pinnacle
of Australian beef, in my mind.

It's called the Phoenix,

and it just has the most incredible
marbling you could possibly imagine.

So, I'm gonna drench that
straight in the fish sauce.

'While the beef soaks up
all that sweetness and fragrance,

'it's time to make the real star
of the dish... jungle butter.'

So, for that, I've got a whole array
of beautiful, aromatic ingredients.

We've got shrimps and shrimp paste

and some galangal
and turmeric and ginger.

So, I just need to cut that all up

and pound it away
in the mortar and pestle.

'First up, the shrimp paste.'

Now, this gear is pretty heavy duty,

so you've got to use it
with a little bit of discretion.

'So, while the super-strong shrimp
paste is toasting on the barbie,

'Nick pops some peeled garlic
into the mortar.'

So, we just really wanna feel it out
as we go,

using our senses, smelling, tasting.

'So, it's in with some spiced salt
and some little green chilies.

'Some sliced shallots.'

Bit more of a pound.

'And then some turmeric,
ginger and galangal.

'Nick mashes it all up
and adds some coriander roots.'

All the time, building flavour.

Just different smells and textures.

Kind of an expression
of the jungle itself.

'And the flavours keep coming.

'Lemongrass, dried shrimps,

'some sawtooth coriander
and some wild pepper leaf.'

The last part of the puzzle
is our roasted shrimp paste.

You can see
how the moisture's been driven off.

Heady stuff. Whoo!

'Then it's a blast
in the food processor

'until it's nice and smooth.'

Righto, good to go.

'And now it's time get cooking.

'So the paste goes
into a hot pot...'

Oh, look at that.

'..and then
the beautifully marinated beef.'

And on we go.

'If there's a more excited diner
and a happier chef

'anywhere else in the world
right now, I'd be very surprised.'

Here we are on the beach,
surrounded by nature.

The sun's shining, and you can hear
the birds flying overhead.

It's the greatest joy on the planet.

'But let's not get distracted.
It's the crucial stage now.'

The trick's been
to just keep working

this beautiful piece of beef.

This is that sugar and the fat,
caramelised on the outside.

And it's time
to start seasoning the butter.

'With the paste starting
to caramelise in the pan,

'Nick adds some white sugar
and a splash of fish sauce

'and then takes everything
off the heat.'

Now for the fun part.

What makes the jungle butter
a jungle butter,

of course, will be plenty of butter.

How much is too much? No such thing.

'Nick stirs it all up,
then adds some tamarind paste.'

That tastes like sunshine.

'Now we're into the final straight.'

These are some tiger prawns,

and they are the sweetest,
the crunchiest,

and the most delicious prawn
in Australia.

'While the prawns cook gently
in the heat of the butter,

'Nick makes a garnish
of green mango threads

'and cucamelon slices.'

All right,
let's put this thing together.

'The beef is juicy and molten.

'The prawns are cooked just right
in the rich jungle butter.

'And on top of the tropical garnish
go some zesty finger limes,

'crispy fried shallots,

'sesame seeds
and some fried garlic and seaweed.'

That is my jungle butter beef
with tiger prawns and finger limes.

And I reckon Gary's gonna love it.

'I reckon Nick is not wrong.'

Here we are, my friend.
Oh, wow!

There we go.

Thanks, mate.
That's wonderful.

Thank you, Nicko.

'It's a tropical triumph,
and I can sum it up in four words.'

Sea. Steak.

Shiraz. Wow.

'Just like this dish,

'my time in Queensland has been one
slice of adventure after another.'

And here we are,
eating Queensland on a plate.

I'm almost lost for words,

but, yeah, this whole experience
has been totally unforgettable.

Cheers, Queensland.

'What a way to bring down
the curtain on my down-under tour.

'I've zigzagged across the country,
with friends old...'

Yay!

'..and new, and experienced
all the things I'd hoped for...'

Hey, we're off!
'..and so much more.'

# Oh, stay close to me... #

That's actually nice.

# Oh, stay close to me... #

Whoa!

# Watch the world come alive
Tonight... #

Wow! I love it!

# Stay close to me... #

Oh, my goodness!
This is unreal.

'It's been a food and wine tour...'

Cheers to you.
Cheers.

'..that I'm never gonna forget.'

Food and wine in Australia.
Who knew how it was gonna be?

But I never, ever expected
anything quite like this.

It's truly remarkable.

Delicious and brilliant.

'Cheers, Australia.'

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