1 00:00:03,420 --> 00:00:04,796 Gordon... 2 00:00:04,879 --> 00:00:06,381 Never turn your back to the ocean. 3 00:00:06,506 --> 00:00:08,258 Never turn, gotcha. 4 00:00:08,633 --> 00:00:09,759 Ready yourself. 5 00:00:14,389 --> 00:00:15,557 This is mad. 6 00:00:15,640 --> 00:00:17,559 This is not like foraging berries. 7 00:00:17,976 --> 00:00:19,644 This is foraging on steroids. 8 00:00:22,564 --> 00:00:25,191 Hide, hide, hide, hide, hide. There is a big set coming. 9 00:00:47,088 --> 00:00:48,590 GORDON I'm off the coast of Portugal, 10 00:00:48,715 --> 00:00:52,510 in south western Europe I'm starting my journey in Nazaré, 11 00:00:52,594 --> 00:00:54,804 close to where over 500 years ago, 12 00:00:54,888 --> 00:00:59,476 Portuguese explorers set sail, forging a vast global maritime 13 00:00:59,559 --> 00:01:02,520 empire that monopolized the spice trade. 14 00:01:08,902 --> 00:01:11,905 That was insane, I'm here to meet, Kiko Martins, 15 00:01:12,030 --> 00:01:14,532 a talented Portuguese chef who's had 16 00:01:14,616 --> 00:01:16,826 quite the journey of his own. 17 00:01:16,910 --> 00:01:18,828 Now, he's gonna introduce me to this lush, 18 00:01:18,912 --> 00:01:22,248 rugged, incredible country, and get me up to speed with 19 00:01:22,332 --> 00:01:26,044 the food and spirit that this beautiful land has to offer. 20 00:01:26,127 --> 00:01:28,755 Where is he? There he is. Kiko. 21 00:01:28,880 --> 00:01:31,758 Gordon. Come on in. 22 00:01:33,134 --> 00:01:36,554 GORDON Born in Brazil, to Portuguese parents, Kiko Martins, 23 00:01:36,638 --> 00:01:40,016 studied at the famous Cordon Bleu, in Paris, 24 00:01:40,475 --> 00:01:44,145 before honing his skills in Michelin star kitchens across Europe. 25 00:01:44,229 --> 00:01:46,523 He returned to Portugal where he now celebrates 26 00:01:46,606 --> 00:01:49,859 the simplicity of the country's ingredients. 27 00:01:51,486 --> 00:01:53,655 Kiko. Gordon. 28 00:01:53,738 --> 00:01:55,782 What took you so long, man? Are you okay? 29 00:01:55,907 --> 00:01:57,492 Oh my god. Good to see you, all good. 30 00:01:57,575 --> 00:01:58,576 All good, really? 31 00:01:58,660 --> 00:02:00,370 Do you know, this is the biggest waves in the world, man. 32 00:02:00,453 --> 00:02:01,496 Seriously? Really. 33 00:02:01,579 --> 00:02:02,705 If you come here in the wintertime, 34 00:02:02,789 --> 00:02:05,291 between November and February, this will get, 35 00:02:05,375 --> 00:02:07,377 like, 80 feet, like 25 meters big. 36 00:02:07,502 --> 00:02:08,586 Mad. So today I'm lucky. 37 00:02:08,670 --> 00:02:09,796 You are in my country, so, 38 00:02:09,921 --> 00:02:11,381 you are a lucky bastard. 39 00:02:11,506 --> 00:02:14,467 Let's have a seat and I have something prepared for you. 40 00:02:14,551 --> 00:02:17,512 First real time for me in Portugal. 41 00:02:17,595 --> 00:02:18,888 You'll love it. 42 00:02:18,972 --> 00:02:22,892 This week for me is crucial to get to the true DNA of Portuguese cuisine 43 00:02:22,976 --> 00:02:25,520 because they've always been overshadowed by the Spanish. 44 00:02:25,603 --> 00:02:27,188 It's good that you are speaking about the Spanish 45 00:02:27,272 --> 00:02:29,399 because we are definitely different from the Spanish. 46 00:02:29,524 --> 00:02:32,569 The ocean plays a very important role in our culture, 47 00:02:32,652 --> 00:02:34,320 community about food. 48 00:02:34,404 --> 00:02:35,905 Portugal is a country about simplicity. 49 00:02:35,989 --> 00:02:37,574 And the quality of the products. 50 00:02:37,657 --> 00:02:40,326 Even for this, this is barnacles, 51 00:02:40,410 --> 00:02:41,744 and look at the size of this. 52 00:02:41,828 --> 00:02:42,996 So that's the? 53 00:02:43,413 --> 00:02:44,706 The percebes. 54 00:02:47,292 --> 00:02:49,002 Percebes. Almost perfect. 55 00:02:49,085 --> 00:02:50,628 I'll be your Portuguese teacher. 56 00:02:50,712 --> 00:02:52,839 Look at the size of these, like elephant toenails, they're huge. 57 00:02:52,922 --> 00:02:53,798 Huge. 58 00:02:53,882 --> 00:02:55,258 They're ugly, what's so special about them? 59 00:02:55,341 --> 00:02:56,926 It's like a dip into the sea, you know? 60 00:02:57,010 --> 00:03:00,763 You can't get anymore sea than this and the way I recommend 61 00:03:00,847 --> 00:03:03,016 to eat this, like, to dig into it, like, 62 00:03:03,099 --> 00:03:06,436 you open it, and then the big thing, look at this size. 63 00:03:06,519 --> 00:03:08,855 And what have you just cooked them in? Saltwater? 64 00:03:08,980 --> 00:03:10,940 I just cooking them in the water that they were in, 65 00:03:11,024 --> 00:03:13,860 no butter, no cream, no béchamel, nothing. 66 00:03:13,943 --> 00:03:16,446 Just simple and then the way to eat is, like, 67 00:03:16,529 --> 00:03:18,323 to get, like, a shark mouth, you know? 68 00:03:18,406 --> 00:03:21,075 Like a, mm. 69 00:03:21,159 --> 00:03:25,163 A shark. Good? 70 00:03:25,288 --> 00:03:27,749 Wow. I mean, they are delicious. 71 00:03:27,832 --> 00:03:30,168 Delicious, yeah? Beautiful. 72 00:03:30,251 --> 00:03:33,087 Everything that comes from this ocean, it's amazing, 73 00:03:33,171 --> 00:03:35,089 that's what makes Portugal so special, you know? 74 00:03:35,173 --> 00:03:36,883 Do you think it's good enough to compete with the 75 00:03:37,008 --> 00:03:38,051 French and the Spanish? 76 00:03:38,134 --> 00:03:40,178 Of course, for sure. I love to beat them. 77 00:03:41,471 --> 00:03:42,972 Where does this competitive streak come from? 78 00:03:43,056 --> 00:03:44,682 How good are you on a scale of one to ten? 79 00:03:44,766 --> 00:03:47,769 I'm around 9.9, maybe. You'll tell me in the end. 80 00:03:47,894 --> 00:03:49,479 I want to challenge you. 81 00:03:49,604 --> 00:03:50,355 Right. 82 00:03:50,438 --> 00:03:52,190 In the last day here, in Portugal, 83 00:03:52,315 --> 00:03:54,400 we'll cook together for a very important person here, 84 00:03:54,484 --> 00:03:56,194 the mayor of Nazaré. 85 00:03:56,319 --> 00:03:57,278 Seriously? 86 00:03:57,362 --> 00:03:59,614 But here Gordon, Michelin stars don't count here, okay? 87 00:03:59,697 --> 00:04:02,700 Here, what counts is what you're going to learn in this week, 88 00:04:02,784 --> 00:04:04,494 just the flavor of the food. 89 00:04:04,577 --> 00:04:07,497 Understand the simplicity, don't get too flash. 90 00:04:07,580 --> 00:04:10,667 So, keep it humble, don't over complicate the ingredients? 91 00:04:10,750 --> 00:04:12,085 Exactly. Right. 92 00:04:12,210 --> 00:04:15,088 And make it pure, yeah? That's so good. 93 00:04:15,171 --> 00:04:17,674 Stop eating this, man, you have to deserve to eat this, you know? 94 00:04:17,757 --> 00:04:18,925 I'm sorry. 95 00:04:19,008 --> 00:04:21,594 You have to go to the ocean and find this how to get this. 96 00:04:21,678 --> 00:04:22,804 It's not an easy job. 97 00:04:22,887 --> 00:04:25,348 This is gonna be a journey and a half and I'll 98 00:04:25,431 --> 00:04:26,641 see you at the end of the week. 99 00:04:26,724 --> 00:04:28,017 Thank you for lunch by the way. 100 00:04:28,101 --> 00:04:29,727 You're welcome, man. Be courage. 101 00:04:29,811 --> 00:04:31,104 Kiko is a tough cookie, 102 00:04:31,187 --> 00:04:33,690 he's a strong, strong, strong chef. 103 00:04:33,773 --> 00:04:34,857 You gonna kick my ass? 104 00:04:34,941 --> 00:04:35,817 Over there. 105 00:04:35,942 --> 00:04:37,318 I'm gonna kick yours too. 106 00:04:37,402 --> 00:04:40,238 And then, the double jeopardy, we're cooking for the mayor, okay? 107 00:04:40,321 --> 00:04:42,699 Not our purveyors, not a fisherman, 108 00:04:42,782 --> 00:04:45,034 but the mayor, so, yeah, so he's set me up, 109 00:04:45,118 --> 00:04:50,540 so, first off, percebes, percebes, barnacles. 110 00:04:59,215 --> 00:05:01,884 Man, those percebes were absolutely amazing, 111 00:05:01,968 --> 00:05:04,178 but, super simple, now, according to Kiko, 112 00:05:04,262 --> 00:05:06,264 they're not simple to get. 113 00:05:06,389 --> 00:05:10,768 He's arranged for me to meet a very talented local sea barnacle harvester, 114 00:05:10,852 --> 00:05:14,772 who'll show me how to really get these prize assets. 115 00:05:21,279 --> 00:05:22,155 Ricardo. 116 00:05:22,238 --> 00:05:23,990 Hey, Gordon. Hi bud. 117 00:05:24,115 --> 00:05:26,200 It's amazing today. 118 00:05:26,284 --> 00:05:28,077 Good to see you, bud. I'm so happy to be here. 119 00:05:28,161 --> 00:05:28,953 All good? 120 00:05:29,037 --> 00:05:31,414 GORDON Ricardo Cosme is a percebes harvester. 121 00:05:31,497 --> 00:05:34,167 That does not look easy, okay? 122 00:05:34,292 --> 00:05:35,710 GORDON He forages year round for the 123 00:05:35,793 --> 00:05:37,670 barnacles and knows the waters here, 124 00:05:37,754 --> 00:05:39,589 like the back of his hand. 125 00:05:39,714 --> 00:05:40,590 Look at those waves. 126 00:05:40,673 --> 00:05:41,883 It's gonna be rough. 127 00:05:42,008 --> 00:05:43,760 The harder the waves are... 128 00:05:43,843 --> 00:05:46,721 ...and the deeper the percebes are... 129 00:05:46,804 --> 00:05:48,723 ...the bigger they are and the better ones. 130 00:05:50,975 --> 00:05:53,770 Percebes. Yeah, almost, almost. 131 00:05:53,853 --> 00:05:55,897 Let's go. Wet-suit on? 132 00:05:56,022 --> 00:05:58,566 Yeah. 133 00:06:04,447 --> 00:06:06,199 Is size important for you? 134 00:06:06,282 --> 00:06:07,909 Or thickness? No. 135 00:06:08,034 --> 00:06:09,952 We're talking about the percebes? 136 00:06:10,036 --> 00:06:11,496 We are talking about percebes. 137 00:06:11,579 --> 00:06:12,497 Of course, of course he is. 138 00:06:12,580 --> 00:06:13,539 The thickness, or the size? 139 00:06:13,623 --> 00:06:14,624 Both. Both. 140 00:06:14,749 --> 00:06:16,709 Two centimeters and like thickness of a finger, 141 00:06:16,793 --> 00:06:18,920 those are the ones perfect. 142 00:06:19,045 --> 00:06:23,466 They will cost roughly 90, 100 Euros kilogram. 143 00:06:23,549 --> 00:06:25,134 100 Euros a kilo? 144 00:06:25,218 --> 00:06:27,637 Yeah, because you're risking your life doing this. 145 00:06:27,720 --> 00:06:30,765 Yeah. Shit, I'll just check on my insurance. 146 00:06:37,313 --> 00:06:40,733 GORDON Percebes are even harder to gather than to pronounce. 147 00:06:40,817 --> 00:06:42,944 Each year in Portugal, a handful of people die 148 00:06:43,069 --> 00:06:44,654 collecting them. 149 00:06:44,737 --> 00:06:47,782 Hopefully, the ocean isn't hungry for a new victim. 150 00:06:48,658 --> 00:06:51,077 We need to be constantly watching. 151 00:06:51,202 --> 00:06:53,871 Never turn your back to the ocean. Never. 152 00:06:54,539 --> 00:06:56,833 Gotcha, captain. 153 00:06:56,916 --> 00:07:00,169 Man, like Spiderman, seriously, can you slow down? 154 00:07:00,253 --> 00:07:03,798 Now we're slowly starting to see the size of those waves. 155 00:07:03,881 --> 00:07:04,966 You don't see them yet... 156 00:07:05,466 --> 00:07:06,551 ...you will feel them. 157 00:07:06,926 --> 00:07:08,511 Time to get wet. 158 00:07:11,681 --> 00:07:14,767 me. Really? 159 00:07:17,103 --> 00:07:18,980 GORDON For a veteran like Ricardo, 160 00:07:19,105 --> 00:07:21,274 this is a walk in the park. 161 00:07:21,399 --> 00:07:25,111 But it makes me wish I had a stunt double. 162 00:07:25,194 --> 00:07:26,237 Ready yourself. 163 00:07:30,199 --> 00:07:32,368 Shit! 164 00:07:33,661 --> 00:07:34,620 We need to move. 165 00:07:34,704 --> 00:07:36,205 You can hide in the ******* hole. 166 00:07:36,289 --> 00:07:37,415 Shit! 167 00:07:37,498 --> 00:07:39,250 Okay, Chief, now it's the timing. 168 00:07:40,126 --> 00:07:43,004 GORDON Finding the right size barnacles takes incredible timing, 169 00:07:43,129 --> 00:07:46,716 great strength and just a touch of crazy. 170 00:07:49,260 --> 00:07:51,721 This is not like foraging berries, 171 00:07:51,804 --> 00:07:54,140 this is foraging on steroids. 172 00:07:54,223 --> 00:07:57,852 That is amazing, bloody hell. 173 00:07:58,394 --> 00:08:01,022 They are beautiful, they're really beautiful. 174 00:08:01,147 --> 00:08:02,231 Wow. 175 00:08:02,315 --> 00:08:03,316 Now it's your turn. 176 00:08:03,441 --> 00:08:06,319 But first we need to wait, there is coming a massive set. 177 00:08:06,903 --> 00:08:09,405 Is there really? Look. 178 00:08:12,575 --> 00:08:17,622 Jesus Christ. This is mad. That's strong. 179 00:08:24,253 --> 00:08:29,759 Careful. Gordon... 180 00:08:30,343 --> 00:08:31,344 We need to move. 181 00:08:36,140 --> 00:08:39,352 Hide, hide, hide, hide, hide. There is a big set coming. 182 00:08:48,027 --> 00:08:49,070 I can't get it. 183 00:08:49,487 --> 00:08:50,655 Let's search another hole. 184 00:08:51,364 --> 00:08:52,907 GORDON With the final cook in a few days time, 185 00:08:52,990 --> 00:08:55,868 failure is not an option. 186 00:08:55,952 --> 00:09:00,289 So Ricardo suggests we try our luck in a different spot. 187 00:09:00,373 --> 00:09:03,209 Try to catch those ones, come on. 188 00:09:05,795 --> 00:09:07,630 Got them? 189 00:09:07,713 --> 00:09:09,382 You start to realize the danger when you're 190 00:09:09,507 --> 00:09:11,300 chipping away, with the waves come in, 191 00:09:11,384 --> 00:09:13,678 you let go, do you let go of the goods, 192 00:09:13,761 --> 00:09:16,013 or do you save onto your life? 193 00:09:27,608 --> 00:09:28,484 Nice size. 194 00:09:28,818 --> 00:09:33,030 Woo-hoo. You did it. 195 00:09:33,781 --> 00:09:36,826 100 Euros a kilo, one of the most expensive shellfish 196 00:09:36,951 --> 00:09:39,412 anywhere on the planet, I see why now, 197 00:09:39,495 --> 00:09:40,997 because they're the most dangerous. 198 00:09:41,080 --> 00:09:42,331 Let's go. Amazing. 199 00:09:42,415 --> 00:09:45,251 This confirms how rugged, but stunning, 200 00:09:45,334 --> 00:09:47,962 this country is, especially on the coastline because look at 201 00:09:48,045 --> 00:09:50,339 it, to the naked eye it just looks like, 202 00:09:50,423 --> 00:09:52,341 you know, waves pounding the rocks, 203 00:09:52,425 --> 00:09:56,178 but there's so much activity under there and it's incredible. 204 00:09:56,262 --> 00:09:58,055 Good job, well done, honestly. 205 00:09:58,139 --> 00:10:00,766 Well done, Gordon. Amazing. 206 00:10:00,850 --> 00:10:04,103 Adventurous, dangerous, stupid and delicious. 207 00:10:11,152 --> 00:10:13,863 GORDON With only a few days until I face off against Kiko, 208 00:10:13,946 --> 00:10:17,783 I'm heading inland to meet German ex-pat, Jürgen Strayer. 209 00:10:17,867 --> 00:10:20,786 To meet a farmer who raises, what he claims, 210 00:10:20,870 --> 00:10:25,958 are some of the happiest pigs in the world and happy pigs he says, 211 00:10:26,042 --> 00:10:30,296 makes for the best pork. I can't wait to taste it. 212 00:10:39,889 --> 00:10:40,973 Jürgen. 213 00:10:41,057 --> 00:10:41,849 Good morning. 214 00:10:41,932 --> 00:10:43,392 How are you, sir? Good to see you, man. 215 00:10:43,476 --> 00:10:44,393 Yes. 216 00:10:44,477 --> 00:10:45,811 What a beautiful place. 217 00:10:45,895 --> 00:10:47,605 Yes, it's the paradise for the pigs. 218 00:10:47,730 --> 00:10:49,732 What is the secret behind the pigs? 219 00:10:49,815 --> 00:10:51,609 Space and conditions. 220 00:10:51,692 --> 00:10:54,028 In a conventional pig you have 1 square meters, 221 00:10:54,111 --> 00:10:58,407 our pigs have 1,000 square meters and the pigs running a lot, 222 00:10:58,491 --> 00:11:00,701 that means we have a very good muscles. 223 00:11:00,785 --> 00:11:03,329 The meat is red like beef more or less. 224 00:11:03,454 --> 00:11:05,247 That's amazing, fit, posh pigs. 225 00:11:05,331 --> 00:11:06,415 Yes, exactly. 226 00:11:06,499 --> 00:11:08,417 Wow, you seem very connected, 227 00:11:08,501 --> 00:11:09,752 very passionate about the pigs, 228 00:11:09,835 --> 00:11:11,629 but, where are they? 229 00:11:11,754 --> 00:11:14,757 Come with me, I show the pigs. 230 00:11:14,840 --> 00:11:16,217 GORDON The pigs Jürgen raises, 231 00:11:16,342 --> 00:11:20,137 are called, porco preto or, Portuguese black pigs. 232 00:11:20,221 --> 00:11:21,806 This is the team here, right? 233 00:11:21,889 --> 00:11:23,015 Yes, my colleagues. 234 00:11:23,099 --> 00:11:24,642 GORDON Today, we'll be weighing the 235 00:11:24,767 --> 00:11:27,103 fattening pigs to track their size. 236 00:11:27,186 --> 00:11:29,772 Helping me will be Jürgen's farmhand, 237 00:11:29,855 --> 00:11:31,649 Simon, his daughter Isabelle. 238 00:11:31,732 --> 00:11:32,858 Good morning. 239 00:11:32,942 --> 00:11:35,152 GORDON And another farmhand, Francisco. 240 00:11:35,236 --> 00:11:37,113 Where are these pigs? 241 00:11:37,196 --> 00:11:39,365 Swinies! Swinies. 242 00:11:39,448 --> 00:11:41,742 GORDON First, we must corral the pigs. 243 00:11:41,826 --> 00:11:42,618 Swinies. 244 00:11:42,702 --> 00:11:45,454 GORDON Unfortunately, no-one explained that to the pigs. 245 00:11:45,538 --> 00:11:47,581 You have to run, run. Hut, hut. 246 00:11:47,665 --> 00:11:50,584 Hold on, hold on. Where are you going? 247 00:11:50,668 --> 00:11:51,669 Hey, hey, hey. 248 00:11:51,752 --> 00:11:53,963 Swinies you little bastards, come here. 249 00:11:54,046 --> 00:11:55,256 God, they're not small are they? 250 00:11:55,339 --> 00:11:56,799 Watch out, watch out, Isabelle. 251 00:11:56,882 --> 00:11:58,759 Oh. 252 00:11:58,843 --> 00:12:01,178 This is not gonna work is it? 253 00:12:01,262 --> 00:12:03,973 Hey. Man, it's crazy. 254 00:12:04,098 --> 00:12:05,975 Watch out, Isabelle, watch out. 255 00:12:06,058 --> 00:12:09,103 No, no, no, no. Shit! 256 00:12:09,186 --> 00:12:11,897 Hey. Isabelle, help me. 257 00:12:17,153 --> 00:12:20,781 Oh, this is not gonna work is it? 258 00:12:20,865 --> 00:12:24,201 GORDON I'm in Portugal, attempting to corral the world's fittest pigs. 259 00:12:24,285 --> 00:12:26,495 No, no, no, no. 260 00:12:26,579 --> 00:12:29,498 GORDON Who are proving that pigs can, in fact, fly. 261 00:12:29,582 --> 00:12:32,168 Isabelle, help me. 262 00:12:34,879 --> 00:12:36,297 Nice and gently. 263 00:12:36,422 --> 00:12:38,716 How does the smallest person get them rounded up? 264 00:12:38,841 --> 00:12:41,844 Man, she's good. Really good. 265 00:12:41,927 --> 00:12:44,430 Bloody hell. 266 00:12:44,555 --> 00:12:47,600 Wow, good job, boom, good job, well done. 267 00:12:47,725 --> 00:12:49,894 That's hard, huh? 268 00:12:49,977 --> 00:12:51,937 And the first one please, yes. 269 00:12:52,021 --> 00:12:54,231 One. One, only one. 270 00:12:54,315 --> 00:12:57,359 How do we, how... I've never weighed a pig. 271 00:12:57,443 --> 00:13:00,529 163. 163 kilo? 272 00:13:00,613 --> 00:13:02,448 163 is blue. Blue. 273 00:13:02,573 --> 00:13:04,450 GORDON Their weight is indicated by color, 274 00:13:04,575 --> 00:13:07,536 I am literally putting lipstick on a pig. 275 00:13:07,620 --> 00:13:12,416 Perfect. Next one. Okay? 276 00:13:13,542 --> 00:13:15,961 Happy pig, happy face. 277 00:13:16,045 --> 00:13:17,379 Now we need more. 278 00:13:17,463 --> 00:13:20,758 Come on. Please. 279 00:13:22,051 --> 00:13:23,761 This is a very heavy pig. 280 00:13:23,886 --> 00:13:25,846 Red? Red. 281 00:13:29,642 --> 00:13:31,268 Okay, now. 282 00:13:31,352 --> 00:13:32,645 Lunch? 283 00:13:32,728 --> 00:13:35,231 We have to work. We cook soup for the pigs. 284 00:13:35,314 --> 00:13:36,190 Hold on a minute. 285 00:13:36,273 --> 00:13:37,566 We're gonna cook food for the pigs? 286 00:13:37,650 --> 00:13:38,984 Exactly. 287 00:13:39,068 --> 00:13:40,361 You've lost the plot, kid. 288 00:13:41,362 --> 00:13:45,199 You've gone bananas. Lunchtime for the pigs. 289 00:13:45,282 --> 00:13:46,575 Exactly. 290 00:13:46,659 --> 00:13:48,077 GORDON Lunch for these happy pigs is an 291 00:13:48,202 --> 00:13:50,996 enticing blend of onions, carrots and potatoes. 292 00:13:51,080 --> 00:13:52,373 Bloody hell. 293 00:13:52,456 --> 00:13:54,583 GORDON All combined in a pressure cooker. 294 00:13:54,667 --> 00:13:56,293 Next you'll be telling me you like them peeled. 295 00:13:56,377 --> 00:13:59,296 A little bit more. Oh, man. 296 00:14:00,673 --> 00:14:05,511 Okay. Ah, perfect. Now we feed them. 297 00:14:05,636 --> 00:14:08,013 Hells bells. Lunchtime. 298 00:14:08,097 --> 00:14:09,890 Please. You drive the machine? 299 00:14:09,974 --> 00:14:11,433 I've never driven one of these things before. 300 00:14:11,517 --> 00:14:14,019 I help a little bit. 301 00:14:18,482 --> 00:14:20,526 GORDON The tractor engine is like a lunch bell. 302 00:14:20,651 --> 00:14:21,735 Look at them running. 303 00:14:21,819 --> 00:14:24,905 GORDON And whips the pigs into a feeding frenzy. 304 00:14:24,989 --> 00:14:26,448 Oh my god. 305 00:14:26,532 --> 00:14:28,033 GORDON To make sure they eat equally, 306 00:14:28,117 --> 00:14:32,329 the food must be spread evenly along a 100 foot trough. 307 00:14:32,413 --> 00:14:35,416 Push. Bloody hell. 308 00:14:38,544 --> 00:14:39,837 You can drive. Wow. 309 00:14:39,962 --> 00:14:44,341 Drive more. You can drive. More. 310 00:14:44,425 --> 00:14:45,301 Oh! 311 00:14:45,384 --> 00:14:46,468 Oh, shit. 312 00:14:46,552 --> 00:14:48,554 It's all on the same place. 313 00:14:48,637 --> 00:14:50,639 Now we have to spread this. Turn the machine off. 314 00:14:50,723 --> 00:14:51,640 Off? 315 00:14:51,724 --> 00:14:54,435 Turn the machine off. Yes. You can go over this. 316 00:14:54,560 --> 00:14:57,438 We climb over? Be careful. 317 00:14:57,563 --> 00:15:00,065 Go in the middle and push the material. 318 00:15:00,149 --> 00:15:02,651 Go in the middle? Yes, no problem. 319 00:15:02,735 --> 00:15:04,445 Like a pig in shit? Yes. 320 00:15:04,528 --> 00:15:09,825 Jesus Christ hey, excuse me, hey, excuse me. 321 00:15:10,159 --> 00:15:12,661 How do you get in the middle of these things? 322 00:15:12,745 --> 00:15:15,456 No, no. exactly. 323 00:15:15,581 --> 00:15:19,501 What a way to live, what a way to farm ethically, incredibly correct. 324 00:15:19,585 --> 00:15:23,380 Honestly, the amount of graft he puts into those pigs. 325 00:15:23,464 --> 00:15:24,882 Pigs are very heavy. 326 00:15:25,007 --> 00:15:26,342 What a process. 327 00:15:26,425 --> 00:15:29,470 Happy pigs, happy chefs, happy customers. 328 00:15:29,553 --> 00:15:31,472 Now let's taste, okay? 329 00:15:31,555 --> 00:15:33,766 Please. Okay. 330 00:15:33,891 --> 00:15:34,975 GORDON Dirty work done, 331 00:15:35,059 --> 00:15:38,103 I finally get a chance to taste the porco preto. 332 00:15:38,187 --> 00:15:39,396 Yes, we have here different cuts, 333 00:15:39,480 --> 00:15:41,899 the first is the most famous cut, the secretos. 334 00:15:41,982 --> 00:15:43,525 Yes, which is the skirt. 335 00:15:43,609 --> 00:15:46,195 Yes, you cut this normally on this way. 336 00:15:46,278 --> 00:15:47,279 On the bias. 337 00:15:47,363 --> 00:15:51,492 Look at the fat in there, that is incredible. 338 00:15:51,617 --> 00:15:53,118 This cut is what? 339 00:15:53,202 --> 00:15:54,203 Yeah, this is praisa. 340 00:15:54,328 --> 00:15:56,330 Praisa. Which is rump? 341 00:15:56,413 --> 00:15:59,708 Yes. This is amazing, it looks amazing. 342 00:15:59,792 --> 00:16:01,043 Oh my god. 343 00:16:01,126 --> 00:16:02,336 That's what you want, that's the marbling. 344 00:16:02,419 --> 00:16:04,505 Yes, this is. That is beautiful. 345 00:16:04,630 --> 00:16:06,048 So, can I throw that on the grill? 346 00:16:06,131 --> 00:16:07,716 Yes. Yes. 347 00:16:07,800 --> 00:16:09,927 GORDON A dash of salt and 90 seconds on the grill. 348 00:16:10,010 --> 00:16:11,011 My god. 349 00:16:11,095 --> 00:16:13,097 GORDON Is all it takes to achieve perfection. 350 00:16:13,180 --> 00:16:16,558 Look at that. Mm. 351 00:16:16,642 --> 00:16:18,018 We'll start with the secretos. 352 00:16:18,102 --> 00:16:20,521 The skirt. Yes. 353 00:16:30,781 --> 00:16:31,657 It's amazing, no? 354 00:16:31,782 --> 00:16:32,741 hell. 355 00:16:32,825 --> 00:16:33,742 I never thought I'd kiss a pig, 356 00:16:33,826 --> 00:16:35,577 literally, I wanna kiss the pigs. 357 00:16:35,661 --> 00:16:37,663 That is incredible. Shall we go for the rump? 358 00:16:37,788 --> 00:16:40,833 The flavor inside, that marbling, amazing. 359 00:16:40,958 --> 00:16:42,584 And it feels like I'm in Japan, 360 00:16:42,668 --> 00:16:43,961 I'm not, I'm in Portugal. 361 00:16:44,044 --> 00:16:46,547 I've had the most extraordinary wagyu, 362 00:16:46,672 --> 00:16:49,550 the most amazing Japanese Kobe, 363 00:16:49,633 --> 00:16:54,346 but this is on a different level. Mm. 364 00:16:54,430 --> 00:16:56,181 It's a melt in the mouth experience. 365 00:16:56,265 --> 00:16:58,851 If I can start combining the sea here, with the land, 366 00:16:58,976 --> 00:17:01,687 you know, I could be onto a winner for the mayor of Nazaré. 367 00:17:01,770 --> 00:17:04,982 The best pork I've tasted in my career. 368 00:17:05,107 --> 00:17:06,567 I never thought I'd say this to a German, 369 00:17:06,692 --> 00:17:08,277 but, I love you. 370 00:17:08,360 --> 00:17:09,361 I love you too. 371 00:17:16,243 --> 00:17:18,620 Doces, or desserts, are a big thing here in 372 00:17:18,704 --> 00:17:21,415 Portugal and Kiko told me about a dessert that literally 373 00:17:21,498 --> 00:17:24,209 dates back to the late 1800s, and get this, 374 00:17:24,293 --> 00:17:26,795 it was actually a mistake, that's right. 375 00:17:26,879 --> 00:17:28,589 A delicious mistake. 376 00:17:28,714 --> 00:17:30,883 How can a mistake become so legendary? 377 00:17:30,966 --> 00:17:33,594 I can't wait to find out. 378 00:17:36,013 --> 00:17:37,639 GORDON I'm here to meet Helena Castro, 379 00:17:37,723 --> 00:17:41,185 the owner of the bakery that's been open for nearly a century. 380 00:17:42,394 --> 00:17:44,229 Good morning. Hello. 381 00:17:44,313 --> 00:17:45,606 Nice to see you. 382 00:17:45,689 --> 00:17:47,900 I'm a massive fan of desserts, doces. 383 00:17:48,025 --> 00:17:51,653 We have the best doces of the world. 384 00:17:51,737 --> 00:17:53,113 Doces, I can't wait to taste them. 385 00:17:53,197 --> 00:17:55,324 So, let's go and see. 386 00:17:56,325 --> 00:17:58,827 Hello ladies, god, the smell is beautiful. 387 00:17:58,911 --> 00:18:00,245 Yes, thank you. 388 00:18:00,329 --> 00:18:03,415 Sylvia, this is Gordon, Gordon this is Sylvia. 389 00:18:03,499 --> 00:18:04,917 Gordon, bom dia. Bom dia. 390 00:18:05,000 --> 00:18:06,043 Yes, nice to see you. 391 00:18:06,126 --> 00:18:07,503 GORDON Sylvia, the head baker, 392 00:18:07,586 --> 00:18:09,755 has been making these cakes since she was a girl. 393 00:18:09,880 --> 00:18:11,340 And this is the cake? Yes. 394 00:18:11,465 --> 00:18:13,842 And what's the actual cake called? 395 00:18:13,926 --> 00:18:16,762 Pão de Ló. Pão de Ló. 396 00:18:16,845 --> 00:18:18,514 Yes, it's a sponge cake. 397 00:18:18,597 --> 00:18:19,681 A sponge cake. Yes. 398 00:18:19,765 --> 00:18:21,934 Amazing and so, who created the recipe? 399 00:18:22,017 --> 00:18:24,853 It was the nuns from the Cós Monastery. 400 00:18:24,937 --> 00:18:25,854 Right. 401 00:18:25,938 --> 00:18:29,650 King Carlos came here and the ladies were so nervous 402 00:18:29,733 --> 00:18:33,070 doing the cake for the king, that they took it from the oven 403 00:18:33,153 --> 00:18:34,488 a little bit earlier. 404 00:18:34,571 --> 00:18:35,948 So it was undercooked? Yes. 405 00:18:36,073 --> 00:18:39,451 The king found it delicious so they started to do like that 406 00:18:39,535 --> 00:18:41,495 instead cream inside. 407 00:18:41,578 --> 00:18:42,579 Wow. 408 00:18:42,663 --> 00:18:43,789 GORDON The ingredients for the cake are 409 00:18:43,914 --> 00:18:47,584 as humble as its origin, a combination of eggs and sugar, 410 00:18:47,668 --> 00:18:49,670 with a shot of Portuguese liquor. 411 00:18:49,795 --> 00:18:52,464 Just one for my grandma, next. 412 00:18:52,548 --> 00:18:57,469 GORDON And lemon peel, all mixed with flour, in a machine from the 1940s. 413 00:18:57,553 --> 00:19:00,097 bloody, shit what was that? 414 00:19:00,222 --> 00:19:03,475 She's old, you know? Me or the machine? 415 00:19:03,559 --> 00:19:05,978 GORDON If I'm still working in the kitchen when I'm 80, 416 00:19:06,103 --> 00:19:09,481 I'm sure I'll be making some odd noises as well. 417 00:19:09,982 --> 00:19:13,318 That's okay. Okay, next? 418 00:19:14,945 --> 00:19:17,990 Just like I used to do with mom, just lick the spoon. 419 00:19:18,073 --> 00:19:21,618 Yes. My god. Gordon. 420 00:19:22,703 --> 00:19:23,704 Right, next? 421 00:19:23,787 --> 00:19:26,415 Now, you are going to put it two thirds. 422 00:19:26,540 --> 00:19:29,001 Two thirds full. Yes. 423 00:19:29,084 --> 00:19:30,544 Oh, enough. 424 00:19:30,627 --> 00:19:33,338 You are ruin me if you put so much. 425 00:19:33,422 --> 00:19:35,299 Now to the oven. 426 00:19:35,382 --> 00:19:36,425 Okay. 427 00:19:36,508 --> 00:19:39,344 GORDON The tins bake for approximately 15 minutes. 428 00:19:39,428 --> 00:19:41,597 Mm, smells good. 429 00:19:41,680 --> 00:19:45,517 GORDON Sylvia has perfected her technique for over 30 years, 430 00:19:45,601 --> 00:19:49,229 but I think some parts of the process could use a few updates. 431 00:19:49,313 --> 00:19:50,522 She doesn't even use an oven cloth, 432 00:19:50,606 --> 00:19:51,940 she just uses pieces of paper. 433 00:19:53,734 --> 00:19:56,361 Stop it, really? 434 00:19:56,445 --> 00:19:58,447 The techniques are insane, it was coming out undercooked, 435 00:19:58,572 --> 00:20:00,324 it's all liquid in the center, so, 436 00:20:00,407 --> 00:20:02,659 it's a difficult dismount. 437 00:20:02,743 --> 00:20:05,954 I have to be so careful doing it. 438 00:20:06,038 --> 00:20:08,040 See, easy. 439 00:20:09,958 --> 00:20:12,169 Oh my god. 440 00:20:12,252 --> 00:20:15,464 Let's try, okay. Jesus. 441 00:20:16,590 --> 00:20:18,884 Yes, oh. 442 00:20:28,060 --> 00:20:29,686 Let's try, Jesus. 443 00:20:29,770 --> 00:20:31,104 GORDON I'm in a Portuguese bakery, 444 00:20:31,188 --> 00:20:33,774 going head to head with a scorching pan. 445 00:20:33,857 --> 00:20:36,401 So far, the pan is winning. 446 00:20:36,485 --> 00:20:38,403 Yes. Oh. 447 00:20:40,364 --> 00:20:41,281 Damn. 448 00:20:42,908 --> 00:20:46,370 You see, the boss is not paying that at the end of the month. 449 00:20:46,453 --> 00:20:48,121 Jesus Christ, I need an oven cloth, 450 00:20:48,205 --> 00:20:51,708 we can't do this with, like, bits moving, no oven cloths. 451 00:20:51,792 --> 00:20:53,126 Taking those things out of the oven, 452 00:20:53,210 --> 00:20:54,419 trust me, it's difficult. 453 00:20:54,503 --> 00:20:57,214 Oh, shit. 454 00:20:57,297 --> 00:21:01,426 Any other paid chef in the country would have oven gloves, oven cloths. 455 00:21:01,510 --> 00:21:04,096 Argh, my god. Gordon. 456 00:21:04,221 --> 00:21:06,932 This lady's got two bits of cardboard. 457 00:21:07,057 --> 00:21:08,016 Bollocks. 458 00:21:08,100 --> 00:21:11,853 Wait, wait, turn it. 459 00:21:11,937 --> 00:21:14,314 Yes. Yes. 460 00:21:14,398 --> 00:21:19,528 Bloody hell. Man, okay, slow down, slow down, slow down. 461 00:21:19,611 --> 00:21:24,116 GORDON After a few failed attempts, I finally get the hang of it. 462 00:21:25,242 --> 00:21:27,703 Now we're rolling. 463 00:21:27,786 --> 00:21:30,747 I started off bad, I'm gonna finish strong. 464 00:21:31,707 --> 00:21:37,838 Oh shit. Damn it. Not easy. 465 00:21:39,089 --> 00:21:41,258 GORDON Before I do anymore harm to a national treasure, 466 00:21:41,383 --> 00:21:45,137 Helena wisely distracts me by letting me taste one. 467 00:21:45,220 --> 00:21:47,848 This one was made by Sylvia yesterday. 468 00:21:47,973 --> 00:21:50,892 It's still liquid in the middle. 469 00:21:50,976 --> 00:21:52,853 The one of the day before is better. 470 00:21:52,936 --> 00:21:55,981 It gets creamy, see? Looks creamy. 471 00:21:56,106 --> 00:21:57,274 Creamy. 472 00:21:57,357 --> 00:22:00,861 Some people think that we inject the cream inside, 473 00:22:00,944 --> 00:22:02,863 but it's just the cooking process. 474 00:22:02,988 --> 00:22:05,782 Hm. Delicious. 475 00:22:09,244 --> 00:22:10,871 That is delicious. 476 00:22:10,954 --> 00:22:14,791 That's one the most, you know, difficult ways of making a cake, ever. 477 00:22:14,875 --> 00:22:16,710 Pão de Ló, I mean, it looks so simple, 478 00:22:16,793 --> 00:22:18,670 but trust me, the techniques are insane. 479 00:22:18,754 --> 00:22:19,713 Delicious. 480 00:22:19,796 --> 00:22:21,173 Thank you. Weirdly creamy. 481 00:22:21,298 --> 00:22:22,799 That's why the king like it. 482 00:22:22,883 --> 00:22:25,177 Yeah, I can see. Lucky king. 483 00:22:25,302 --> 00:22:27,179 Thank you very much, honestly. 484 00:22:27,304 --> 00:22:29,681 She's a master, a true master, sadly, 485 00:22:29,765 --> 00:22:33,602 I think I got more on the floor than in the box. 486 00:22:34,519 --> 00:22:35,812 GORDON I'm dying to beat Kiko, 487 00:22:35,896 --> 00:22:39,107 but a great chef knows his limitations and, 488 00:22:39,191 --> 00:22:42,110 since I can't talk Sylvia into being my sous chef, 489 00:22:42,194 --> 00:22:45,530 they'll be no Pão de Ló in the cook off. 490 00:22:45,614 --> 00:22:48,617 With only two days left, the hunt continues. 491 00:22:49,034 --> 00:22:50,911 I'm headed back to the ocean in search of the most 492 00:22:51,036 --> 00:22:56,208 beloved and iconic fish the sardine. 493 00:23:07,010 --> 00:23:10,347 GORDON Joaquin Zaror has been fishing these waters since he was a boy. 494 00:23:10,472 --> 00:23:11,848 How are you, sir? You alright? 495 00:23:11,932 --> 00:23:14,351 What an accent. How are you, captain? 496 00:23:14,476 --> 00:23:15,936 Not too bad. You good? 497 00:23:16,019 --> 00:23:16,895 Yeah. 498 00:23:16,978 --> 00:23:18,063 Now that's a northern accent. 499 00:23:18,188 --> 00:23:20,065 Yeah, I was living in England. 500 00:23:20,190 --> 00:23:21,358 Have you ever been fishing? 501 00:23:21,483 --> 00:23:22,734 Many times. 502 00:23:22,818 --> 00:23:24,820 Always with a rod and line, never with a net. 503 00:23:24,903 --> 00:23:26,154 You like to go with a net? 504 00:23:26,238 --> 00:23:28,156 It's too easy, fishing with a net. 505 00:23:28,240 --> 00:23:29,366 Is it? Yes. 506 00:23:29,491 --> 00:23:31,576 You wanna find out? I'd love to find out. 507 00:23:31,660 --> 00:23:32,953 Come on then. Let's do it. 508 00:23:33,036 --> 00:23:34,579 There are the boys, hi guys. 509 00:23:34,663 --> 00:23:36,164 GORDON The sardine is, hands down, 510 00:23:36,248 --> 00:23:37,958 the country's most popular fish. 511 00:23:38,041 --> 00:23:40,168 To catch them, you need a boat, 512 00:23:40,252 --> 00:23:44,089 a big net and, apparently, a bunch of grumpy old men. 513 00:23:44,172 --> 00:23:46,174 I fit in perfectly. 514 00:23:46,258 --> 00:23:49,094 This type of fishing is beautiful, I love it. 515 00:23:49,177 --> 00:23:50,470 How old is the boat? 516 00:23:50,554 --> 00:23:52,013 The boat is about 40 years old. 517 00:23:52,097 --> 00:23:54,182 40 years old? Yeah. 518 00:23:54,266 --> 00:23:56,017 That's my age. 519 00:23:57,978 --> 00:23:59,688 How far we going out? 520 00:23:59,771 --> 00:24:01,273 Five miles. Five miles? 521 00:24:01,356 --> 00:24:03,191 It's gonna take all week. 522 00:24:03,275 --> 00:24:06,653 Can this boat go any faster, I can swim faster than this. 523 00:24:12,284 --> 00:24:13,910 All this in here is fish. 524 00:24:14,703 --> 00:24:18,582 Yeah, is small but. But they're sardines. 525 00:24:18,665 --> 00:24:20,125 Yep. 526 00:24:20,250 --> 00:24:21,835 But is that enough to drop the nets or not? 527 00:24:21,918 --> 00:24:23,628 We need to find some more. 528 00:24:23,712 --> 00:24:24,629 Gotcha. 529 00:24:24,713 --> 00:24:26,715 It's funny out fishing live for sardines, 530 00:24:26,798 --> 00:24:28,341 when I grew up with sardines on toast. 531 00:24:28,425 --> 00:24:29,217 Yeah. 532 00:24:29,301 --> 00:24:30,719 But all my sardines were from a can. 533 00:24:30,844 --> 00:24:31,678 I've got some in here. 534 00:24:31,761 --> 00:24:33,430 Seriously? 535 00:24:33,555 --> 00:24:35,515 I can't serve them to the mayor. 536 00:24:35,599 --> 00:24:38,018 Oh, is that a big one here, coming here? 537 00:24:38,143 --> 00:24:38,977 Yeah, it's getting more. 538 00:24:39,060 --> 00:24:40,604 So a much bigger bundle there. 539 00:24:40,687 --> 00:24:42,731 We'll try, it might come in. 540 00:24:42,814 --> 00:24:44,065 Exactly. 541 00:24:46,735 --> 00:24:50,906 GORDON The race is in to surround the school of fish with the net. 542 00:24:55,827 --> 00:24:59,456 Wow. What a performance. 543 00:24:59,581 --> 00:25:02,042 GORDON Before we're able to close the net from below, 544 00:25:02,125 --> 00:25:06,171 the sonar identifies we aren't the only ones after these sardines. 545 00:25:06,296 --> 00:25:08,340 That's a big problem when the dolphins turned up. 546 00:25:10,008 --> 00:25:11,760 GORDON We'll have to work quickly to close the net and 547 00:25:11,885 --> 00:25:15,639 pull the sardines up, out of the reach of the dolphins. 548 00:25:15,722 --> 00:25:16,681 Is there an easier way? 549 00:25:16,765 --> 00:25:18,558 Joaquin! Shit! 550 00:25:18,642 --> 00:25:22,479 Come on, Gordon, you said to me this is gonna be easy to catch sardines. 551 00:25:22,604 --> 00:25:24,564 Maybe not so easy now, trust me. 552 00:25:31,571 --> 00:25:34,282 GORDON I'm sardine fishing off the coast of Portugal. 553 00:25:34,366 --> 00:25:36,117 Shit! Come on, Gordon. 554 00:25:36,201 --> 00:25:37,577 GORDON Struggling to secure the net 555 00:25:37,661 --> 00:25:40,789 and pull our catch clear of some hungry dolphins. 556 00:25:40,914 --> 00:25:44,417 You said to me, this is gonna be easy catch sardines. 557 00:25:44,501 --> 00:25:46,795 Maybe not so easy now, trust me. 558 00:25:46,878 --> 00:25:48,797 Hey, Gordon, is easy cooking? 559 00:25:48,922 --> 00:25:51,216 No, well yeah, you're right. 560 00:25:51,341 --> 00:25:52,801 I tell you what, get your jacket. 561 00:25:52,926 --> 00:25:54,135 A jacket? 562 00:25:54,219 --> 00:25:55,971 GORDON When it's not raining, 563 00:25:56,054 --> 00:25:58,098 and someone tells you to grab a raincoat. 564 00:25:58,223 --> 00:25:59,099 Where we going? 565 00:25:59,224 --> 00:26:00,976 GORDON And head to the other end of the net, 566 00:26:01,059 --> 00:26:03,687 you know what's next is not gonna be pleasant. 567 00:26:03,770 --> 00:26:05,647 Oh 568 00:26:08,108 --> 00:26:10,026 So it's easy to catch sardines? 569 00:26:10,110 --> 00:26:11,611 Okay. 570 00:26:11,695 --> 00:26:13,738 I can't see. 571 00:26:13,822 --> 00:26:18,326 shit. 572 00:26:21,997 --> 00:26:23,915 Shit, seriously? 573 00:26:27,794 --> 00:26:29,546 There's no fish. 574 00:26:29,671 --> 00:26:32,132 There's no fish. 575 00:26:32,257 --> 00:26:34,134 Sardines, sardines, where are they? 576 00:26:34,259 --> 00:26:37,262 GORDON While a typical haul can contain up to 60,000 sardines. 577 00:26:37,387 --> 00:26:38,847 One sardine? 578 00:26:38,930 --> 00:26:40,473 GORDON Nature doesn't always play ball and 579 00:26:40,557 --> 00:26:42,976 sometimes, you can wind up with nothing. 580 00:26:43,059 --> 00:26:45,020 me. 581 00:26:45,103 --> 00:26:49,357 I only wanted 12 sardines, and all that for two. 582 00:26:51,401 --> 00:26:55,030 Man, that was insane. Come here you little bastard. 583 00:26:55,780 --> 00:26:57,741 GORDON When the last bit of the net is finally pulled aboard, 584 00:26:57,824 --> 00:27:00,368 it seems I've got just enough for the cook. 585 00:27:00,452 --> 00:27:03,204 This is the best sardines because they are the small one. 586 00:27:03,288 --> 00:27:06,082 Well I underestimated that, let me tell you. 587 00:27:06,166 --> 00:27:09,169 Next time I see a sardine, I know how hard it is to 588 00:27:09,252 --> 00:27:11,463 get them on board, bloody hell. 589 00:27:11,588 --> 00:27:14,883 All that work for a dozen sardines. 590 00:27:14,966 --> 00:27:18,470 I was expecting, you know, buckets full of sardines. 591 00:27:18,553 --> 00:27:20,180 Is that easy to catch sardines, 592 00:27:20,263 --> 00:27:21,473 like you said before. 593 00:27:21,598 --> 00:27:23,183 No, it's not. I apologize. 594 00:27:23,308 --> 00:27:25,226 Last time I'm gonna open my big mouth before I board, 595 00:27:25,310 --> 00:27:27,103 saying how easy it is fishing with a net. 596 00:27:27,187 --> 00:27:29,064 What a idiot. 597 00:27:29,147 --> 00:27:30,774 Now I've gotta do these justice, 598 00:27:30,857 --> 00:27:35,028 keep it simple and let the ingredients speak for itself. 599 00:27:45,747 --> 00:27:47,916 GORDON It's the day before I go head to head with Kiko, 600 00:27:47,999 --> 00:27:51,836 in the final cook and I'm meeting with Helder Cunha, 601 00:27:51,920 --> 00:27:56,174 the man responsible for making one of the most unique wines on the planet. 602 00:27:58,134 --> 00:28:01,221 I'm hoping to find the perfect pairing to the amazing seafood 603 00:28:01,346 --> 00:28:03,723 and pork on the menu. 604 00:28:04,849 --> 00:28:07,852 Helder. How are you, bud? 605 00:28:07,936 --> 00:28:10,063 Great to see you. So, you found this vineyard? 606 00:28:10,146 --> 00:28:12,857 Yeah, finding a vineyard in this is crazy. 607 00:28:12,941 --> 00:28:14,859 This is it. This is it here? 608 00:28:14,943 --> 00:28:16,444 Yeah. Stop it. 609 00:28:16,528 --> 00:28:18,655 It looks like rhubarb, it's all in the sand. 610 00:28:18,738 --> 00:28:21,574 Yeah. Just laid on the ground. 611 00:28:21,658 --> 00:28:25,537 Never seen grapes embedded in sand and so low as well. 612 00:28:25,620 --> 00:28:27,831 Sand makes all the difference. 613 00:28:28,790 --> 00:28:32,127 The story about Colares is that in the mid-19th century... 614 00:28:32,210 --> 00:28:35,505 ...there was this bug who killed all the vines in Europe. 615 00:28:35,839 --> 00:28:38,675 Except the ones who were planted in sand. 616 00:28:38,758 --> 00:28:41,469 And that's why Colares flourished. 617 00:28:41,553 --> 00:28:43,930 Because Phylloxera could not kill these vines. 618 00:28:44,931 --> 00:28:45,890 Wow. So, how old are they? 619 00:28:45,974 --> 00:28:47,976 Around 200 years. 200 years. 620 00:28:48,059 --> 00:28:49,602 GORDON Master winemaker, Helder, 621 00:28:49,686 --> 00:28:53,189 brings me to meet Señor Gonzalo, a man who has spent 622 00:28:53,273 --> 00:28:56,401 his whole life tending to these unique grapes. 623 00:28:56,484 --> 00:29:02,615 Ahh. Okay. May I? 624 00:29:02,699 --> 00:29:06,494 My god, so they're all embedded, oh, but in the sand. 625 00:29:06,578 --> 00:29:07,829 They are. 626 00:29:07,912 --> 00:29:10,582 They need to get that heat from the sand to really mature. 627 00:29:10,665 --> 00:29:14,711 And they stay in the sand throughout the whole growing process. 628 00:29:14,794 --> 00:29:17,088 They stay in the sand until today. 629 00:29:17,172 --> 00:29:19,716 Yeah, so you came in the perfect day. 630 00:29:19,841 --> 00:29:22,218 We need to put these grapes out of the ground, 631 00:29:22,302 --> 00:29:24,637 so they get some air, and dry. 632 00:29:24,721 --> 00:29:25,847 Bloody hell, what a process. 633 00:29:25,930 --> 00:29:27,307 Where's the trellis? Where do we? 634 00:29:27,390 --> 00:29:29,225 No, there's no trellis. 635 00:29:29,309 --> 00:29:30,935 GORDON Instead of a modern trellis, 636 00:29:31,019 --> 00:29:34,647 Señor Gonzalo crafts simple lifting posts from the reeds 637 00:29:34,731 --> 00:29:36,733 that surround the vineyard. 638 00:29:36,858 --> 00:29:40,320 Gotcha. May I? 639 00:29:41,571 --> 00:29:43,531 What a technique. 640 00:29:43,615 --> 00:29:45,450 The secret is not to break the vine, right? 641 00:29:45,533 --> 00:29:47,827 No, if you break, there's no grapes. 642 00:29:47,911 --> 00:29:49,954 That's perfect, that's perfect. 643 00:29:50,038 --> 00:29:51,247 Bloody hell. 644 00:29:51,331 --> 00:29:53,374 Now they're starting to hang though aren't they? Look. 645 00:29:53,458 --> 00:29:54,876 One thing you should know, 646 00:29:54,959 --> 00:29:58,379 all these grapes, all these leaves is just one sole vine. 647 00:29:58,463 --> 00:29:59,631 Stop it. Really? 648 00:29:59,714 --> 00:30:01,132 Yeah. It's true. 649 00:30:01,216 --> 00:30:03,259 Some more batons please, captain. 650 00:30:03,343 --> 00:30:06,346 Thank you. Thank you very much. 651 00:30:06,763 --> 00:30:08,681 I believe he's afraid that you ruin something. 652 00:30:08,765 --> 00:30:13,645 No, trust me, I wouldn't ruin 200 years of history. 653 00:30:13,728 --> 00:30:14,979 GORDON One mis-step, and I could 654 00:30:15,063 --> 00:30:19,150 accidentally destroy one of the oldest vines in Europe. 655 00:30:19,234 --> 00:30:20,944 Please don't step on them. 656 00:30:21,027 --> 00:30:22,070 Be careful. 657 00:30:22,195 --> 00:30:24,280 Don't ruin anything. 658 00:30:24,364 --> 00:30:26,282 Please, don't. 659 00:30:26,366 --> 00:30:27,867 bloody hell. Ah. 660 00:30:33,373 --> 00:30:34,374 Bloody hell. 661 00:30:34,457 --> 00:30:37,502 No please, don't, ah, don't ruin anything. 662 00:30:37,585 --> 00:30:38,670 Perfect. 663 00:30:38,753 --> 00:30:41,005 GORDON I'm in Portugal, attempting to lift grape vines 664 00:30:41,089 --> 00:30:45,301 out of the sand they're grown in, in an effort to dry the grapes out. 665 00:30:45,385 --> 00:30:46,594 What a process. 666 00:30:46,678 --> 00:30:47,887 I've never seen this before, you know that? 667 00:30:47,971 --> 00:30:51,224 This is the only part in the world that you see this. 668 00:30:51,307 --> 00:30:55,270 Wow. One huge vine and one sore back. 669 00:30:55,353 --> 00:30:57,105 So now... Good? 670 00:30:57,188 --> 00:30:59,691 So, it's time you get your treat. 671 00:30:59,774 --> 00:31:03,027 Oh The family jewels. 672 00:31:03,111 --> 00:31:06,239 The family jewels, Mr Gonzales. Shit! 673 00:31:06,322 --> 00:31:09,784 Oh shit. Bloody hell. 674 00:31:12,078 --> 00:31:13,705 So this is a 2009. 675 00:31:13,830 --> 00:31:16,040 2009 wow, and how many bottles do you produce? 676 00:31:16,124 --> 00:31:19,002 It was a very good vintage, 700. 677 00:31:19,085 --> 00:31:21,004 Wow. Only 700. 678 00:31:21,087 --> 00:31:24,215 So this is... this should be unique. 679 00:31:24,299 --> 00:31:25,842 Thank you, that's perfect, thank you. 680 00:31:25,967 --> 00:31:27,635 Oh my god, look at the color of that, 681 00:31:27,719 --> 00:31:28,845 syrupy isn't it? 682 00:31:28,928 --> 00:31:30,972 Yeah. 683 00:31:32,849 --> 00:31:35,226 God, that is delicious. 684 00:31:35,310 --> 00:31:36,728 I've got this saltiness. 685 00:31:36,811 --> 00:31:37,854 You don't get the hit at the beginning, 686 00:31:37,937 --> 00:31:39,314 that's incredible. 687 00:31:39,397 --> 00:31:41,316 It's because of this influence of the Atlantic, 688 00:31:41,399 --> 00:31:44,569 the sea breeze coming up and dropping in the vineyards. 689 00:31:44,694 --> 00:31:47,071 Really beautiful. Reds? 690 00:31:47,155 --> 00:31:48,156 Let's go for the red. 691 00:31:48,281 --> 00:31:51,367 GORDON The real standout is the 2009 Ramisco, 692 00:31:51,451 --> 00:31:54,162 one of only 30 bottles still in existence. 693 00:31:54,287 --> 00:31:55,330 Oh my god. 694 00:31:55,413 --> 00:31:57,040 I mean, that is beautiful, really beautiful. 695 00:31:57,123 --> 00:31:58,750 Oh my god, from here. 696 00:31:58,833 --> 00:32:00,251 The same vineyard. 697 00:32:00,335 --> 00:32:01,878 But it feels like I'm in the middle of Burgundy. 698 00:32:02,003 --> 00:32:03,880 I mean, that is incredible. 699 00:32:03,963 --> 00:32:05,882 Amazing. What a treat. 700 00:32:05,965 --> 00:32:08,009 Thank you. 701 00:32:08,092 --> 00:32:10,094 This tiny vineyard producing such magnificent wine, 702 00:32:10,178 --> 00:32:11,888 tasted like one of the most expensive Burgundies 703 00:32:12,013 --> 00:32:13,473 anywhere on the planet. 704 00:32:13,556 --> 00:32:16,768 That for me is one of the best kept secrets in Portugal, honestly, what a joy. 705 00:32:16,851 --> 00:32:17,727 Thank you, man. 706 00:32:17,810 --> 00:32:18,603 Thank you. 707 00:32:18,686 --> 00:32:20,313 A welcome gift for the mayor, definitely, 708 00:32:20,396 --> 00:32:21,606 but it's too good to cook with. 709 00:32:21,731 --> 00:32:23,274 I think we need to serve that with, maybe, 710 00:32:23,358 --> 00:32:25,276 one of the main courses, or some of that pork. 711 00:32:25,360 --> 00:32:27,987 I'm definitely using that in the final cook. 712 00:32:34,369 --> 00:32:35,703 What an incredible week. 713 00:32:35,787 --> 00:32:38,706 My Portuguese adventure has been truly amazing. 714 00:32:38,790 --> 00:32:43,211 Now I'm heading back towards Nazaré because today is the 715 00:32:43,294 --> 00:32:47,507 big cook and I know how competitive Kiko is, 716 00:32:47,632 --> 00:32:51,135 and trust me, that guy wants to kick my butt. 717 00:32:51,219 --> 00:32:53,805 This is gonna be one hell of a showdown. 718 00:32:55,473 --> 00:32:56,391 Kiko. 719 00:32:56,474 --> 00:32:57,308 Good. 720 00:32:57,392 --> 00:32:58,393 Good to see you again, my man. You good? 721 00:32:58,476 --> 00:33:00,520 Of course. Good to see you back. 722 00:33:00,645 --> 00:33:01,813 What a view. Come on. 723 00:33:01,938 --> 00:33:03,940 What a view and, thankfully, no waves today, 724 00:33:04,023 --> 00:33:05,942 so we can speak better because if there was waves 725 00:33:06,025 --> 00:33:08,236 we could not be speaking with the sound of the waves. 726 00:33:08,319 --> 00:33:09,404 Crashing. Yeah. 727 00:33:09,487 --> 00:33:10,947 That's exactly what you've been doing in about an 728 00:33:11,030 --> 00:33:12,657 hour's time when I finish cooking, 729 00:33:12,740 --> 00:33:13,950 you'll be crashing on the floor. 730 00:33:14,033 --> 00:33:15,535 The way you're feeling too. 731 00:33:15,618 --> 00:33:17,036 What an amazing week. It was good? 732 00:33:17,120 --> 00:33:18,746 You said, understand the beauty, 733 00:33:18,830 --> 00:33:21,833 the ruggedness, I get it now, the power of the sea. 734 00:33:21,958 --> 00:33:22,959 Huge. 735 00:33:23,084 --> 00:33:25,670 You start by that, you can maybe you can have a chance to beat me. 736 00:33:25,753 --> 00:33:27,171 Well, are you ready? 737 00:33:27,255 --> 00:33:28,965 I was born ready for you, man. 738 00:33:29,090 --> 00:33:31,884 Here we go, right. What are you cooking? 739 00:33:31,968 --> 00:33:34,470 I'm gonna do a beautiful pork, 740 00:33:34,554 --> 00:33:36,848 peppers, garlic, onions, yes? 741 00:33:36,931 --> 00:33:37,890 Clams as well. 742 00:33:37,974 --> 00:33:39,434 So you get everything through my culture. 743 00:33:39,517 --> 00:33:41,853 Are you using that whole loin of pork? 744 00:33:41,978 --> 00:33:43,896 I'm just taking like a kilo from here. 745 00:33:43,980 --> 00:33:44,897 Gotcha. 746 00:33:44,981 --> 00:33:45,982 Do you know what I'm gonna use? 747 00:33:46,107 --> 00:33:47,400 What? The skirt. 748 00:33:47,483 --> 00:33:49,193 Secretos. Secretos. 749 00:33:49,277 --> 00:33:51,696 That's cheating, man. That's the best part of the pork. 750 00:33:51,821 --> 00:33:52,989 Really. 751 00:33:53,072 --> 00:33:56,576 Now, I think I've done something that you've never done. 752 00:33:56,701 --> 00:33:57,535 Tell me. 753 00:33:57,618 --> 00:33:59,620 Have you been out here and fished for sardines? 754 00:33:59,704 --> 00:34:00,580 No. No. 755 00:34:00,705 --> 00:34:01,789 Never. How was that? 756 00:34:01,873 --> 00:34:02,707 Amazing. 757 00:34:02,832 --> 00:34:04,083 Good sardines. How many? 758 00:34:04,167 --> 00:34:05,585 12. Just 12? 759 00:34:05,710 --> 00:34:07,211 There were dolphins in the water. 760 00:34:07,295 --> 00:34:08,504 Oh, that's. 761 00:34:08,588 --> 00:34:11,299 Yeah, I think they call it in English, an epic fail, yeah? 762 00:34:11,382 --> 00:34:14,302 Yeah, you're right. It was worth it. 763 00:34:14,427 --> 00:34:16,012 I totally get what you're saying about the humble, 764 00:34:16,095 --> 00:34:18,222 rugged approach, nothing flash, okay? 765 00:34:18,306 --> 00:34:20,183 What you doing with that pork by the way? 766 00:34:20,266 --> 00:34:22,226 Same thing as you, it's like a surf and turf. 767 00:34:22,310 --> 00:34:25,521 Pork with mussels and a little bit of Massa de Pimentão... 768 00:34:25,605 --> 00:34:28,900 Made with peppers, garlic, a little bit of wine and salt. 769 00:34:29,025 --> 00:34:31,235 Something very typical in Portugal. 770 00:34:31,319 --> 00:34:32,945 Have you ever gone for those barnacles? 771 00:34:33,029 --> 00:34:34,405 No, never. 772 00:34:34,489 --> 00:34:35,531 So, hold on a minute, hold on. 773 00:34:35,615 --> 00:34:36,616 Let's get one thing clear. 774 00:34:36,741 --> 00:34:37,909 That's two things I've done that you haven't done. 775 00:34:38,034 --> 00:34:39,452 I'm more Portuguese than you now. 776 00:34:40,620 --> 00:34:42,830 Hey, no? 777 00:34:42,914 --> 00:34:44,499 What you doing with your sardines? 778 00:34:44,582 --> 00:34:46,918 Very simple, as I told you before, posh sardines. 779 00:34:47,001 --> 00:34:48,169 You're going posh? 780 00:34:48,252 --> 00:34:49,420 I'm doing that in your honor, 781 00:34:49,504 --> 00:34:50,671 your three Michelin stars. 782 00:34:50,755 --> 00:34:51,839 Stop it. 783 00:34:51,923 --> 00:34:53,758 Now I'm taking out the fillets from the sardines. 784 00:34:53,841 --> 00:34:55,635 You're taking off the bone as well? 785 00:34:55,760 --> 00:34:56,844 Of course. 786 00:34:56,928 --> 00:34:58,846 Kiko, no. I told you. 787 00:34:58,930 --> 00:35:01,766 You said, keep it simple, don't go fancy, right? 788 00:35:01,891 --> 00:35:03,684 I don't know why you're doing this. 789 00:35:03,768 --> 00:35:05,353 To beat you. 790 00:35:05,478 --> 00:35:06,854 GORDON Kiko may be going posh, 791 00:35:06,938 --> 00:35:08,773 but I'm using whole sardines. 792 00:35:08,898 --> 00:35:12,360 But first, I need to cook the skirt for my own version of 793 00:35:12,485 --> 00:35:14,654 spicy pork and clams. 794 00:35:14,737 --> 00:35:16,989 Look at that, oh my god, 795 00:35:17,073 --> 00:35:18,783 pork that actually tastes like a fillet steak. 796 00:35:18,866 --> 00:35:20,368 How beautiful is that. 797 00:35:20,493 --> 00:35:22,286 Look at this, posh technique. 798 00:35:22,370 --> 00:35:25,248 Piece of paper, look like we are working in a three 799 00:35:25,331 --> 00:35:26,999 Michelin star restaurant, yeah? 800 00:35:27,083 --> 00:35:28,543 Kiko tells me, at the beginning of the week, 801 00:35:28,626 --> 00:35:30,002 keep it straight, keep it simple, 802 00:35:30,086 --> 00:35:31,379 keep it humble. 803 00:35:31,504 --> 00:35:33,673 He's filleting sardines. 804 00:35:33,798 --> 00:35:34,966 Are you sure you're Portuguese? 805 00:35:35,091 --> 00:35:38,302 A little bit. Let me call my mother. Mother? 806 00:35:38,386 --> 00:35:40,263 You've gone all LA on me. 807 00:35:40,346 --> 00:35:42,390 GORDON I think Kiko maybe trying to trick me 808 00:35:42,515 --> 00:35:46,185 to gain the upper hand, but, I'm not exactly sticking to 809 00:35:46,269 --> 00:35:48,312 his advice either. 810 00:35:48,396 --> 00:35:49,981 How are you going to cook the barnacles? 811 00:35:50,106 --> 00:35:51,607 Just simple water? 812 00:35:51,691 --> 00:35:52,692 I'm gonna sauté them. 813 00:35:52,817 --> 00:35:55,611 Really? Okay. 814 00:35:55,695 --> 00:35:57,196 GORDON He can act as if dressing up the 815 00:35:57,280 --> 00:35:58,906 barnacles is the wrong approach, 816 00:35:58,990 --> 00:36:01,534 but he's not gonna trick me twice. 817 00:36:01,617 --> 00:36:02,535 I'm almost done. 818 00:36:02,618 --> 00:36:04,412 Stop it, I'm one dish in for god's sake, 819 00:36:04,495 --> 00:36:05,746 I've got two more to do. 820 00:36:05,830 --> 00:36:08,291 If you need a pair of hands, I'm right here. 821 00:36:08,374 --> 00:36:09,625 Watch out. 822 00:36:09,709 --> 00:36:13,629 This is how you cook a sardine. Man. 823 00:36:13,713 --> 00:36:15,047 Don't cook it too much. 824 00:36:15,131 --> 00:36:16,716 I feel like you're giving me a cookery lesson as well. 825 00:36:16,841 --> 00:36:20,136 I love this, they are beautiful. 826 00:36:20,261 --> 00:36:22,138 GORDON With the guests arriving any minute, 827 00:36:22,221 --> 00:36:26,601 Kiko is way ahead of me and I'm feeling the pressure. 828 00:36:26,684 --> 00:36:29,729 I'm going to plate my posh sardines. 829 00:36:29,812 --> 00:36:31,939 Oh shit, my sardines are burning. 830 00:36:32,023 --> 00:36:33,566 It's on fire. 831 00:36:33,649 --> 00:36:35,359 Keep it simple but don't burn anything, okay? 832 00:36:35,443 --> 00:36:37,028 Shit. 833 00:36:43,409 --> 00:36:45,161 Oh shit. My sardines are burning. 834 00:36:45,244 --> 00:36:46,871 Your sardine is burning. It's on fire. 835 00:36:46,954 --> 00:36:49,582 Keep it simple, but don't burn anything okay? 836 00:36:49,665 --> 00:36:50,875 Shit. 837 00:36:50,958 --> 00:36:51,959 Oh the mayor. 838 00:36:52,043 --> 00:36:53,961 Boa tarde, chef Kiko. 839 00:36:54,045 --> 00:36:55,755 GORDON The mayor has arrived with his family 840 00:36:55,880 --> 00:36:57,465 and his fisherman father. 841 00:36:57,548 --> 00:36:59,175 Welcome. Nice to see you. 842 00:36:59,258 --> 00:37:00,134 Welcome too. 843 00:37:00,218 --> 00:37:01,177 Thank you so much for coming. 844 00:37:01,302 --> 00:37:04,180 GORDON I hope they'll all appreciate the work that's gone into this meal. 845 00:37:04,305 --> 00:37:07,642 So, we got that beautiful pork from the amazing Portuguese black pigs, 846 00:37:07,725 --> 00:37:09,977 and then the clams and there a little bit of surf and turf. 847 00:37:10,061 --> 00:37:12,313 The percebes. I actually got them myself. 848 00:37:12,396 --> 00:37:13,272 Yeah? 849 00:37:13,356 --> 00:37:15,274 I've done something today that he hasn't done in 20 years. 850 00:37:15,358 --> 00:37:18,694 I've dive for percebes and I went fishing for sardines, so. 851 00:37:18,778 --> 00:37:22,406 Fingers crossed you'll taste the essence, yes? 852 00:37:22,490 --> 00:37:24,825 Don't trust him. Okay, don't trust him. 853 00:37:24,909 --> 00:37:26,369 Your clams are burning. 854 00:37:26,452 --> 00:37:28,079 Really? Yes. 855 00:37:28,204 --> 00:37:30,414 I can't cook your food as well. Really? 856 00:37:30,498 --> 00:37:32,708 When you've hand fished a sardine, 857 00:37:32,792 --> 00:37:35,002 they just taste completely different. 858 00:37:35,086 --> 00:37:37,797 The black pig, stunning. The clams, amazing. 859 00:37:37,880 --> 00:37:41,592 My beautiful base layer of flavors that absolutely hit 860 00:37:41,676 --> 00:37:44,428 the right notes and a big learning curve for me. 861 00:37:44,512 --> 00:37:46,138 Right, two dishes done, how many have you done now? 862 00:37:46,222 --> 00:37:47,515 I'm good. 863 00:37:47,640 --> 00:37:49,600 Shit, are you serving up? 864 00:37:49,684 --> 00:37:51,394 I'm serving up. I'm ready. 865 00:37:51,477 --> 00:37:54,021 Last dish, the most dangerous one, percebes. 866 00:37:54,105 --> 00:37:55,314 Okay, I wanna see that. 867 00:37:55,398 --> 00:37:58,025 If you pass that test, you get the Portuguese culture. 868 00:37:58,109 --> 00:38:00,820 Excuse me, I bloody risked limb and life for those bloody things. 869 00:38:00,903 --> 00:38:02,738 Beautiful. 870 00:38:02,822 --> 00:38:04,115 GORDON Kiko's posh take on traditional 871 00:38:04,198 --> 00:38:09,161 sardines features de-boned fillets on toast and he's made 872 00:38:09,245 --> 00:38:12,039 a traditional pork and clams, Alentejana style, 873 00:38:12,123 --> 00:38:14,250 using porco preto. 874 00:38:14,333 --> 00:38:16,419 I'm going to start drinking my champagne just to 875 00:38:16,502 --> 00:38:19,797 admire my moment of happiness here. 876 00:38:20,673 --> 00:38:22,049 GORDON In an effort to stand out. 877 00:38:22,133 --> 00:38:23,384 Lemon zest with percebes? 878 00:38:23,467 --> 00:38:24,552 Yes. 879 00:38:24,677 --> 00:38:26,429 GORDON I've taken the percebes to the next level, 880 00:38:26,512 --> 00:38:28,848 by sautéing them in onions and white wine, 881 00:38:28,931 --> 00:38:31,851 and finishing them with garlic chips. 882 00:38:31,976 --> 00:38:32,852 Garlic chips? 883 00:38:32,977 --> 00:38:34,854 And you were talking me that I get posh and you are using 884 00:38:34,937 --> 00:38:36,063 garlic chips, man? 885 00:38:36,147 --> 00:38:37,398 Fried. Fried, fried. 886 00:38:37,481 --> 00:38:38,899 Come on, man. 887 00:38:38,983 --> 00:38:41,527 Now that looks Portuguese, come on. 888 00:38:42,570 --> 00:38:45,448 Oh man. And boom. 889 00:38:45,531 --> 00:38:49,785 He said, keep it simple, and you did the opposite, man. 890 00:38:49,869 --> 00:38:51,495 Amazing. 891 00:38:51,579 --> 00:38:53,080 GORDON I've prepared grilled sardines 892 00:38:53,164 --> 00:38:58,002 stuffed with peppers, tomatoes, chilies and garlic breadcrumbs. 893 00:38:58,085 --> 00:39:01,422 My Portuguese clams and pork, is a spicier take and uses the 894 00:39:01,505 --> 00:39:05,009 secretos of the porco preto and, 895 00:39:05,092 --> 00:39:08,888 for extra credit, I'm serving my sautéed percebes. 896 00:39:09,013 --> 00:39:11,182 If you told me you were gonna fillet the sardines, 897 00:39:11,265 --> 00:39:12,475 I would've been here an hour earlier. 898 00:39:12,558 --> 00:39:14,393 No, it's beautiful, you did a good job. 899 00:39:15,436 --> 00:39:17,730 You understood Portuguese cooking, definitely. 900 00:39:17,813 --> 00:39:20,316 Okay, dinnertime. 901 00:39:20,900 --> 00:39:23,235 What a gorgeous view, oh my lord. 902 00:39:23,319 --> 00:39:25,112 This is it. 903 00:39:25,196 --> 00:39:27,823 First of all, what a pleasure having you, 904 00:39:27,907 --> 00:39:30,701 thank you for coming, I've had the most extraordinary week. 905 00:39:30,785 --> 00:39:32,620 He is super competitive by the way. 906 00:39:32,703 --> 00:39:34,830 I am the competitive one, okay. 907 00:39:34,914 --> 00:39:36,540 So, first I'd like to tell you that I actually 908 00:39:36,624 --> 00:39:38,918 sourced my own ingredients; I went out on the trawler for 909 00:39:39,001 --> 00:39:41,629 the sardines, I went to the beautiful pig farm, 910 00:39:41,712 --> 00:39:43,964 I went diving for the percebes, 911 00:39:44,048 --> 00:39:46,842 the barnacles, and that's the simple humble approach to 912 00:39:46,926 --> 00:39:48,344 Portuguese cuisine. 913 00:39:48,427 --> 00:39:50,513 Don't get soft with all this conversation about 914 00:39:50,596 --> 00:39:52,473 getting this own ingredients, okay? 915 00:39:52,556 --> 00:39:54,934 Be, like, honest and straight. 916 00:39:55,059 --> 00:39:57,978 You're putting us through hell with all of this food. 917 00:39:58,062 --> 00:39:59,647 Exactly that, but enjoy, 918 00:39:59,772 --> 00:40:01,065 and we'll be back in a short while. 919 00:40:01,190 --> 00:40:04,360 Thank you. Well, let's dig in. 920 00:40:12,952 --> 00:40:15,454 They seem to be enjoying it. 921 00:40:15,538 --> 00:40:19,375 This is quite good. Yeah, different. 922 00:40:19,500 --> 00:40:21,085 Do you feel everything on your mouth? 923 00:40:21,168 --> 00:40:24,046 It's exploding. 924 00:40:25,256 --> 00:40:26,465 The old man at the end, 925 00:40:26,549 --> 00:40:28,592 he's digging straight into the sardines. 926 00:40:28,676 --> 00:40:29,760 I think it's a winner. 927 00:40:30,386 --> 00:40:32,179 It's a different way of cooking sardines. 928 00:40:32,263 --> 00:40:34,181 I never tasted like this. 929 00:40:34,265 --> 00:40:41,105 We are not used to eat sardines with all this spices, but, it's good. 930 00:40:41,981 --> 00:40:43,524 It's a different way. 931 00:40:43,607 --> 00:40:44,817 The pork and clams. 932 00:40:44,900 --> 00:40:46,402 This one is a traditional way. 933 00:40:46,485 --> 00:40:48,195 Kiko is doing the traditional way, 934 00:40:48,279 --> 00:40:52,908 I used to having like that, Gordon's is a different approach, spicy. 935 00:40:52,992 --> 00:40:54,535 A little bit too spicy. 936 00:40:54,618 --> 00:40:55,703 Gordon's. 937 00:40:55,828 --> 00:40:58,539 I love this, that was a bit of a surprise. 938 00:40:58,622 --> 00:41:01,041 I like this one better, 'cause I like spicy food as well. 939 00:41:01,125 --> 00:41:02,626 It's a new flavor I think. 940 00:41:02,710 --> 00:41:03,919 Which one do you prefer, pa? 941 00:41:05,004 --> 00:41:09,216 Well, it seems that dad prefers pork and clams by Gordon. 942 00:41:09,300 --> 00:41:10,676 It's good for wine. 943 00:41:11,802 --> 00:41:13,304 It's good for wine. 944 00:41:13,387 --> 00:41:15,890 They're smiling. And they are happy. 945 00:41:15,973 --> 00:41:18,642 It's quite interesting having the peppers and all of 946 00:41:18,726 --> 00:41:21,562 the flavors that he included within the sardine. 947 00:41:21,645 --> 00:41:24,231 I think Kiko's is really good. 948 00:41:24,315 --> 00:41:25,816 It's amazing. This one. 949 00:41:25,900 --> 00:41:27,943 The plates are empty though. Shall we? 950 00:41:28,027 --> 00:41:30,529 Let's go. 951 00:41:32,865 --> 00:41:36,535 Lots of happy faces. Yeah, definitely. 952 00:41:36,619 --> 00:41:38,329 Let's start with the sardines. 953 00:41:38,412 --> 00:41:40,331 I love both of them... Yes. 954 00:41:40,456 --> 00:41:43,959 But, the experience of that sardine, 955 00:41:44,043 --> 00:41:47,379 I think it's yours Gordon, I might prefer it. 956 00:41:47,463 --> 00:41:48,964 Right, thank you, mayor. 957 00:41:49,048 --> 00:41:50,466 That's the verdict of jury? 958 00:41:50,549 --> 00:41:53,385 All of you? 959 00:41:53,469 --> 00:41:55,596 You know how powerful the mayor is, right? 960 00:41:55,679 --> 00:41:57,181 And Kiko is quite skilled by the way. 961 00:41:57,306 --> 00:41:59,350 Yes, clams and pork. 962 00:41:59,475 --> 00:42:01,185 I really liked the traditional way, 963 00:42:01,268 --> 00:42:04,271 we all know it, we all love it, but, 964 00:42:04,355 --> 00:42:06,273 I really like Gordon's one. 965 00:42:06,357 --> 00:42:10,402 Again, even the girls. Come on, it's not fair. 966 00:42:10,486 --> 00:42:12,696 It just, it's different, it's really good. 967 00:42:12,780 --> 00:42:14,073 I'm getting so sad. 968 00:42:14,198 --> 00:42:16,992 And the sardines for me was also about the peppers and all the 969 00:42:17,076 --> 00:42:20,204 ingredients inside the sardines, it's different. 970 00:42:20,287 --> 00:42:23,999 Where should I go? Should I go under the table? Should I go under the table? 971 00:42:24,083 --> 00:42:26,126 I love both of them, but. 972 00:42:26,210 --> 00:42:27,920 Now she's trying to convince me, 973 00:42:28,003 --> 00:42:29,797 I love both of them? No, come on. 974 00:42:29,922 --> 00:42:31,048 Yeah, but what about you? 975 00:42:31,590 --> 00:42:32,716 What do you like more? 976 00:42:32,883 --> 00:42:33,968 Everything. 977 00:42:34,343 --> 00:42:35,636 He said everything. 978 00:42:35,719 --> 00:42:37,096 I love that. How were the percebes? 979 00:42:37,179 --> 00:42:38,430 That didn't convince me. 980 00:42:38,514 --> 00:42:40,933 Okay, okay. See what the man said? 981 00:42:41,016 --> 00:42:43,018 Percebes didn't convince him, okay? 982 00:42:43,102 --> 00:42:47,439 It for me, is simple, boiling water, salt and barnacles. 983 00:42:47,523 --> 00:42:48,691 Yes. I love him. 984 00:42:48,774 --> 00:42:50,109 No garlic, no onions, no alcohol. 985 00:42:50,234 --> 00:42:51,735 No, simple. Mayor, I get it. 986 00:42:51,819 --> 00:42:54,405 Trust me, I'm a happy cook right now. 987 00:42:55,406 --> 00:42:59,660 GORDON I may have over complicated the percebes, but, a win is a win. 988 00:43:00,077 --> 00:43:01,996 Portuguese lesson learned. 989 00:43:02,079 --> 00:43:05,040 Thank you to you, for giving me the right guidance 990 00:43:05,124 --> 00:43:07,251 to come back and kick your butt. 991 00:43:07,376 --> 00:43:09,670 Really kicked me, man. Really kicked me. 992 00:43:09,753 --> 00:43:10,963 That was an incredible cook off. 993 00:43:11,046 --> 00:43:13,549 Kiko, as a competitor? The guy's full on. 994 00:43:13,632 --> 00:43:17,469 This week I've really tapped into the bold spirit of the 995 00:43:17,553 --> 00:43:22,558 Portuguese way, understanding less is more, keep it simple. 996 00:43:22,683 --> 00:43:25,769 I've had a gorgeous time, and you have one of the most 997 00:43:25,853 --> 00:43:28,063 stunning countries anywhere in the world, 998 00:43:28,147 --> 00:43:30,733 it's been a blessing, thank you. Chef? 999 00:43:30,816 --> 00:43:32,776 Thanks to you, man, really. 1000 00:43:32,860 --> 00:43:35,279 God bless. 1001 00:43:37,990 --> 00:43:41,076 Wow, what a result, honestly, Portugal has been an 1002 00:43:41,160 --> 00:43:42,745 amazing eye opener. 1003 00:43:42,828 --> 00:43:44,997 This week I've felt like a true adventurer, 1004 00:43:45,080 --> 00:43:48,375 I've risked life and limb diving for those bloody barnacles. 1005 00:43:48,459 --> 00:43:50,461 (cheering, laughing). 1006 00:43:50,586 --> 00:43:54,673 And then, faced that amazing ocean for those tiny sardines. 1007 00:43:54,757 --> 00:43:57,468 I've even found a vineyard that grows in sand and farmed 1008 00:43:57,593 --> 00:44:00,304 the most delicious pigs that literally brought me to my knees. 1009 00:44:00,429 --> 00:44:03,182 But now, onto my next adventure. 1010 00:44:07,186 --> 00:44:08,395 Captioned by Cotter Media Group.