Original subtitles

Gordon...

Never turn your back to the ocean.

Never turn, gotcha.

Ready yourself.

This is mad.

This is not like foraging berries.

This is foraging on steroids.

Hide, hide, hide, hide, hide. There is a big set coming.

GORDON I'm off the coast of Portugal,

in south western Europe I'm starting my journey in Nazaré,

close to where over 500 years ago,

Portuguese explorers set sail, forging a vast global maritime

empire that monopolized the spice trade.

That was insane, I'm here to meet, Kiko Martins,

a talented Portuguese chef who's had

quite the journey of his own.

Now, he's gonna introduce me to this lush,

rugged, incredible country, and get me up to speed with

the food and spirit that this beautiful land has to offer.

Where is he? There he is. Kiko.

Gordon. Come on in.

GORDON Born in Brazil, to Portuguese parents, Kiko Martins,

studied at the famous Cordon Bleu, in Paris,

before honing his skills in Michelin star kitchens across Europe.

He returned to Portugal where he now celebrates

the simplicity of the country's ingredients.

Kiko. Gordon.

What took you so long, man? Are you okay?

Oh my god. Good to see you, all good.

All good, really?

Do you know, this is the biggest waves in the world, man.

Seriously? Really.

If you come here in the wintertime,

between November and February, this will get,

like, 80 feet, like 25 meters big.

Mad. So today I'm lucky.

You are in my country, so,

you are a lucky bastard.

Let's have a seat and I have something prepared for you.

First real time for me in Portugal.

You'll love it.

This week for me is crucial to get to the true DNA of Portuguese cuisine

because they've always been overshadowed by the Spanish.

It's good that you are speaking about the Spanish

because we are definitely different from the Spanish.

The ocean plays a very important role in our culture,

community about food.

Portugal is a country about simplicity.

And the quality of the products.

Even for this, this is barnacles,

and look at the size of this.

So that's the?

The percebes.

Percebes. Almost perfect.

I'll be your Portuguese teacher.

Look at the size of these, like elephant toenails, they're huge.

Huge.

They're ugly, what's so special about them?

It's like a dip into the sea, you know?

You can't get anymore sea than this and the way I recommend

to eat this, like, to dig into it, like,

you open it, and then the big thing, look at this size.

And what have you just cooked them in? Saltwater?

I just cooking them in the water that they were in,

no butter, no cream, no béchamel, nothing.

Just simple and then the way to eat is, like,

to get, like, a shark mouth, you know?

Like a, mm.

A shark. Good?

Wow. I mean, they are delicious.

Delicious, yeah? Beautiful.

Everything that comes from this ocean, it's amazing,

that's what makes Portugal so special, you know?

Do you think it's good enough to compete with the

French and the Spanish?

Of course, for sure. I love to beat them.

Where does this competitive streak come from?

How good are you on a scale of one to ten?

I'm around 9.9, maybe. You'll tell me in the end.

I want to challenge you.

Right.

In the last day here, in Portugal,

we'll cook together for a very important person here,

the mayor of Nazaré.

Seriously?

But here Gordon, Michelin stars don't count here, okay?

Here, what counts is what you're going to learn in this week,

just the flavor of the food.

Understand the simplicity, don't get too flash.

So, keep it humble, don't over complicate the ingredients?

Exactly. Right.

And make it pure, yeah? That's so good.

Stop eating this, man, you have to deserve to eat this, you know?

I'm sorry.

You have to go to the ocean and find this how to get this.

It's not an easy job.

This is gonna be a journey and a half and I'll

see you at the end of the week.

Thank you for lunch by the way.

You're welcome, man. Be courage.

Kiko is a tough cookie,

he's a strong, strong, strong chef.

You gonna kick my ass?

Over there.

I'm gonna kick yours too.

And then, the double jeopardy, we're cooking for the mayor, okay?

Not our purveyors, not a fisherman,

but the mayor, so, yeah, so he's set me up,

so, first off, percebes, percebes, barnacles.

Man, those percebes were absolutely amazing,

but, super simple, now, according to Kiko,

they're not simple to get.

He's arranged for me to meet a very talented local sea barnacle harvester,

who'll show me how to really get these prize assets.

Ricardo.

Hey, Gordon. Hi bud.

It's amazing today.

Good to see you, bud. I'm so happy to be here.

All good?

GORDON Ricardo Cosme is a percebes harvester.

That does not look easy, okay?

GORDON He forages year round for the

barnacles and knows the waters here,

like the back of his hand.

Look at those waves.

It's gonna be rough.

The harder the waves are...

...and the deeper the percebes are...

...the bigger they are and the better ones.

Percebes. Yeah, almost, almost.

Let's go. Wet-suit on?

Yeah.

Is size important for you?

Or thickness? No.

We're talking about the percebes?

We are talking about percebes.

Of course, of course he is.

The thickness, or the size?

Both. Both.

Two centimeters and like thickness of a finger,

those are the ones perfect.

They will cost roughly 90, 100 Euros kilogram.

100 Euros a kilo?

Yeah, because you're risking your life doing this.

Yeah. Shit, I'll just check on my insurance.

GORDON Percebes are even harder to gather than to pronounce.

Each year in Portugal, a handful of people die

collecting them.

Hopefully, the ocean isn't hungry for a new victim.

We need to be constantly watching.

Never turn your back to the ocean. Never.

Gotcha, captain.

Man, like Spiderman, seriously, can you slow down?

Now we're slowly starting to see the size of those waves.

You don't see them yet...

...you will feel them.

Time to get wet.

me. Really?

GORDON For a veteran like Ricardo,

this is a walk in the park.

But it makes me wish I had a stunt double.

Ready yourself.

Shit!

We need to move.

You can hide in the ******* hole.

Shit!

Okay, Chief, now it's the timing.

GORDON Finding the right size barnacles takes incredible timing,

great strength and just a touch of crazy.

This is not like foraging berries,

this is foraging on steroids.

That is amazing, bloody hell.

They are beautiful, they're really beautiful.

Wow.

Now it's your turn.

But first we need to wait, there is coming a massive set.

Is there really? Look.

Jesus Christ. This is mad. That's strong.

Careful. Gordon...

We need to move.

Hide, hide, hide, hide, hide. There is a big set coming.

I can't get it.

Let's search another hole.

GORDON With the final cook in a few days time,

failure is not an option.

So Ricardo suggests we try our luck in a different spot.

Try to catch those ones, come on.

Got them?

You start to realize the danger when you're

chipping away, with the waves come in,

you let go, do you let go of the goods,

or do you save onto your life?

Nice size.

Woo-hoo. You did it.

100 Euros a kilo, one of the most expensive shellfish

anywhere on the planet, I see why now,

because they're the most dangerous.

Let's go. Amazing.

This confirms how rugged, but stunning,

this country is, especially on the coastline because look at

it, to the naked eye it just looks like,

you know, waves pounding the rocks,

but there's so much activity under there and it's incredible.

Good job, well done, honestly.

Well done, Gordon. Amazing.

Adventurous, dangerous, stupid and delicious.

GORDON With only a few days until I face off against Kiko,

I'm heading inland to meet German ex-pat, Jürgen Strayer.

To meet a farmer who raises, what he claims,

are some of the happiest pigs in the world and happy pigs he says,

makes for the best pork. I can't wait to taste it.

Jürgen.

Good morning.

How are you, sir? Good to see you, man.

Yes.

What a beautiful place.

Yes, it's the paradise for the pigs.

What is the secret behind the pigs?

Space and conditions.

In a conventional pig you have 1 square meters,

our pigs have 1,000 square meters and the pigs running a lot,

that means we have a very good muscles.

The meat is red like beef more or less.

That's amazing, fit, posh pigs.

Yes, exactly.

Wow, you seem very connected,

very passionate about the pigs,

but, where are they?

Come with me, I show the pigs.

GORDON The pigs Jürgen raises,

are called, porco preto or, Portuguese black pigs.

This is the team here, right?

Yes, my colleagues.

GORDON Today, we'll be weighing the

fattening pigs to track their size.

Helping me will be Jürgen's farmhand,

Simon, his daughter Isabelle.

Good morning.

GORDON And another farmhand, Francisco.

Where are these pigs?

Swinies! Swinies.

GORDON First, we must corral the pigs.

Swinies.

GORDON Unfortunately, no-one explained that to the pigs.

You have to run, run. Hut, hut.

Hold on, hold on. Where are you going?

Hey, hey, hey.

Swinies you little bastards, come here.

God, they're not small are they?

Watch out, watch out, Isabelle.

Oh.

This is not gonna work is it?

Hey. Man, it's crazy.

Watch out, Isabelle, watch out.

No, no, no, no. Shit!

Hey. Isabelle, help me.

Oh, this is not gonna work is it?

GORDON I'm in Portugal, attempting to corral the world's fittest pigs.

No, no, no, no.

GORDON Who are proving that pigs can, in fact, fly.

Isabelle, help me.

Nice and gently.

How does the smallest person get them rounded up?

Man, she's good. Really good.

Bloody hell.

Wow, good job, boom, good job, well done.

That's hard, huh?

And the first one please, yes.

One. One, only one.

How do we, how... I've never weighed a pig.

163. 163 kilo?

163 is blue. Blue.

GORDON Their weight is indicated by color,

I am literally putting lipstick on a pig.

Perfect. Next one. Okay?

Happy pig, happy face.

Now we need more.

Come on. Please.

This is a very heavy pig.

Red? Red.

Okay, now.

Lunch?

We have to work. We cook soup for the pigs.

Hold on a minute.

We're gonna cook food for the pigs?

Exactly.

You've lost the plot, kid.

You've gone bananas. Lunchtime for the pigs.

Exactly.

GORDON Lunch for these happy pigs is an

enticing blend of onions, carrots and potatoes.

Bloody hell.

GORDON All combined in a pressure cooker.

Next you'll be telling me you like them peeled.

A little bit more. Oh, man.

Okay. Ah, perfect. Now we feed them.

Hells bells. Lunchtime.

Please. You drive the machine?

I've never driven one of these things before.

I help a little bit.

GORDON The tractor engine is like a lunch bell.

Look at them running.

GORDON And whips the pigs into a feeding frenzy.

Oh my god.

GORDON To make sure they eat equally,

the food must be spread evenly along a 100 foot trough.

Push. Bloody hell.

You can drive. Wow.

Drive more. You can drive. More.

Oh!

Oh, shit.

It's all on the same place.

Now we have to spread this. Turn the machine off.

Off?

Turn the machine off. Yes. You can go over this.

We climb over? Be careful.

Go in the middle and push the material.

Go in the middle? Yes, no problem.

Like a pig in shit? Yes.

Jesus Christ hey, excuse me, hey, excuse me.

How do you get in the middle of these things?

No, no. exactly.

What a way to live, what a way to farm ethically, incredibly correct.

Honestly, the amount of graft he puts into those pigs.

Pigs are very heavy.

What a process.

Happy pigs, happy chefs, happy customers.

Now let's taste, okay?

Please. Okay.

GORDON Dirty work done,

I finally get a chance to taste the porco preto.

Yes, we have here different cuts,

the first is the most famous cut, the secretos.

Yes, which is the skirt.

Yes, you cut this normally on this way.

On the bias.

Look at the fat in there, that is incredible.

This cut is what?

Yeah, this is praisa.

Praisa. Which is rump?

Yes. This is amazing, it looks amazing.

Oh my god.

That's what you want, that's the marbling.

Yes, this is. That is beautiful.

So, can I throw that on the grill?

Yes. Yes.

GORDON A dash of salt and 90 seconds on the grill.

My god.

GORDON Is all it takes to achieve perfection.

Look at that. Mm.

We'll start with the secretos.

The skirt. Yes.

It's amazing, no?

hell.

I never thought I'd kiss a pig,

literally, I wanna kiss the pigs.

That is incredible. Shall we go for the rump?

The flavor inside, that marbling, amazing.

And it feels like I'm in Japan,

I'm not, I'm in Portugal.

I've had the most extraordinary wagyu,

the most amazing Japanese Kobe,

but this is on a different level. Mm.

It's a melt in the mouth experience.

If I can start combining the sea here, with the land,

you know, I could be onto a winner for the mayor of Nazaré.

The best pork I've tasted in my career.

I never thought I'd say this to a German,

but, I love you.

I love you too.

Doces, or desserts, are a big thing here in

Portugal and Kiko told me about a dessert that literally

dates back to the late 1800s, and get this,

it was actually a mistake, that's right.

A delicious mistake.

How can a mistake become so legendary?

I can't wait to find out.

GORDON I'm here to meet Helena Castro,

the owner of the bakery that's been open for nearly a century.

Good morning. Hello.

Nice to see you.

I'm a massive fan of desserts, doces.

We have the best doces of the world.

Doces, I can't wait to taste them.

So, let's go and see.

Hello ladies, god, the smell is beautiful.

Yes, thank you.

Sylvia, this is Gordon, Gordon this is Sylvia.

Gordon, bom dia. Bom dia.

Yes, nice to see you.

GORDON Sylvia, the head baker,

has been making these cakes since she was a girl.

And this is the cake? Yes.

And what's the actual cake called?

Pão de Ló. Pão de Ló.

Yes, it's a sponge cake.

A sponge cake. Yes.

Amazing and so, who created the recipe?

It was the nuns from the Cós Monastery.

Right.

King Carlos came here and the ladies were so nervous

doing the cake for the king, that they took it from the oven

a little bit earlier.

So it was undercooked? Yes.

The king found it delicious so they started to do like that

instead cream inside.

Wow.

GORDON The ingredients for the cake are

as humble as its origin, a combination of eggs and sugar,

with a shot of Portuguese liquor.

Just one for my grandma, next.

GORDON And lemon peel, all mixed with flour, in a machine from the 1940s.

bloody, shit what was that?

She's old, you know? Me or the machine?

GORDON If I'm still working in the kitchen when I'm 80,

I'm sure I'll be making some odd noises as well.

That's okay. Okay, next?

Just like I used to do with mom, just lick the spoon.

Yes. My god. Gordon.

Right, next?

Now, you are going to put it two thirds.

Two thirds full. Yes.

Oh, enough.

You are ruin me if you put so much.

Now to the oven.

Okay.

GORDON The tins bake for approximately 15 minutes.

Mm, smells good.

GORDON Sylvia has perfected her technique for over 30 years,

but I think some parts of the process could use a few updates.

She doesn't even use an oven cloth,

she just uses pieces of paper.

Stop it, really?

The techniques are insane, it was coming out undercooked,

it's all liquid in the center, so,

it's a difficult dismount.

I have to be so careful doing it.

See, easy.

Oh my god.

Let's try, okay. Jesus.

Yes, oh.

Let's try, Jesus.

GORDON I'm in a Portuguese bakery,

going head to head with a scorching pan.

So far, the pan is winning.

Yes. Oh.

Damn.

You see, the boss is not paying that at the end of the month.

Jesus Christ, I need an oven cloth,

we can't do this with, like, bits moving, no oven cloths.

Taking those things out of the oven,

trust me, it's difficult.

Oh, shit.

Any other paid chef in the country would have oven gloves, oven cloths.

Argh, my god. Gordon.

This lady's got two bits of cardboard.

Bollocks.

Wait, wait, turn it.

Yes. Yes.

Bloody hell. Man, okay, slow down, slow down, slow down.

GORDON After a few failed attempts, I finally get the hang of it.

Now we're rolling.

I started off bad, I'm gonna finish strong.

Oh shit. Damn it. Not easy.

GORDON Before I do anymore harm to a national treasure,

Helena wisely distracts me by letting me taste one.

This one was made by Sylvia yesterday.

It's still liquid in the middle.

The one of the day before is better.

It gets creamy, see? Looks creamy.

Creamy.

Some people think that we inject the cream inside,

but it's just the cooking process.

Hm. Delicious.

That is delicious.

That's one the most, you know, difficult ways of making a cake, ever.

Pão de Ló, I mean, it looks so simple,

but trust me, the techniques are insane.

Delicious.

Thank you. Weirdly creamy.

That's why the king like it.

Yeah, I can see. Lucky king.

Thank you very much, honestly.

She's a master, a true master, sadly,

I think I got more on the floor than in the box.

GORDON I'm dying to beat Kiko,

but a great chef knows his limitations and,

since I can't talk Sylvia into being my sous chef,

they'll be no Pão de Ló in the cook off.

With only two days left, the hunt continues.

I'm headed back to the ocean in search of the most

beloved and iconic fish the sardine.

GORDON Joaquin Zaror has been fishing these waters since he was a boy.

How are you, sir? You alright?

What an accent. How are you, captain?

Not too bad. You good?

Yeah.

Now that's a northern accent.

Yeah, I was living in England.

Have you ever been fishing?

Many times.

Always with a rod and line, never with a net.

You like to go with a net?

It's too easy, fishing with a net.

Is it? Yes.

You wanna find out? I'd love to find out.

Come on then. Let's do it.

There are the boys, hi guys.

GORDON The sardine is, hands down,

the country's most popular fish.

To catch them, you need a boat,

a big net and, apparently, a bunch of grumpy old men.

I fit in perfectly.

This type of fishing is beautiful, I love it.

How old is the boat?

The boat is about 40 years old.

40 years old? Yeah.

That's my age.

How far we going out?

Five miles. Five miles?

It's gonna take all week.

Can this boat go any faster, I can swim faster than this.

All this in here is fish.

Yeah, is small but. But they're sardines.

Yep.

But is that enough to drop the nets or not?

We need to find some more.

Gotcha.

It's funny out fishing live for sardines,

when I grew up with sardines on toast.

Yeah.

But all my sardines were from a can.

I've got some in here.

Seriously?

I can't serve them to the mayor.

Oh, is that a big one here, coming here?

Yeah, it's getting more.

So a much bigger bundle there.

We'll try, it might come in.

Exactly.

GORDON The race is in to surround the school of fish with the net.

Wow. What a performance.

GORDON Before we're able to close the net from below,

the sonar identifies we aren't the only ones after these sardines.

That's a big problem when the dolphins turned up.

GORDON We'll have to work quickly to close the net and

pull the sardines up, out of the reach of the dolphins.

Is there an easier way?

Joaquin! Shit!

Come on, Gordon, you said to me this is gonna be easy to catch sardines.

Maybe not so easy now, trust me.

GORDON I'm sardine fishing off the coast of Portugal.

Shit! Come on, Gordon.

GORDON Struggling to secure the net

and pull our catch clear of some hungry dolphins.

You said to me, this is gonna be easy catch sardines.

Maybe not so easy now, trust me.

Hey, Gordon, is easy cooking?

No, well yeah, you're right.

I tell you what, get your jacket.

A jacket?

GORDON When it's not raining,

and someone tells you to grab a raincoat.

Where we going?

GORDON And head to the other end of the net,

you know what's next is not gonna be pleasant.

Oh

So it's easy to catch sardines?

Okay.

I can't see.

shit.

Shit, seriously?

There's no fish.

There's no fish.

Sardines, sardines, where are they?

GORDON While a typical haul can contain up to 60,000 sardines.

One sardine?

GORDON Nature doesn't always play ball and

sometimes, you can wind up with nothing.

me.

I only wanted 12 sardines, and all that for two.

Man, that was insane. Come here you little bastard.

GORDON When the last bit of the net is finally pulled aboard,

it seems I've got just enough for the cook.

This is the best sardines because they are the small one.

Well I underestimated that, let me tell you.

Next time I see a sardine, I know how hard it is to

get them on board, bloody hell.

All that work for a dozen sardines.

I was expecting, you know, buckets full of sardines.

Is that easy to catch sardines,

like you said before.

No, it's not. I apologize.

Last time I'm gonna open my big mouth before I board,

saying how easy it is fishing with a net.

What a idiot.

Now I've gotta do these justice,

keep it simple and let the ingredients speak for itself.

GORDON It's the day before I go head to head with Kiko,

in the final cook and I'm meeting with Helder Cunha,

the man responsible for making one of the most unique wines on the planet.

I'm hoping to find the perfect pairing to the amazing seafood

and pork on the menu.

Helder. How are you, bud?

Great to see you. So, you found this vineyard?

Yeah, finding a vineyard in this is crazy.

This is it. This is it here?

Yeah. Stop it.

It looks like rhubarb, it's all in the sand.

Yeah. Just laid on the ground.

Never seen grapes embedded in sand and so low as well.

Sand makes all the difference.

The story about Colares is that in the mid-19th century...

...there was this bug who killed all the vines in Europe.

Except the ones who were planted in sand.

And that's why Colares flourished.

Because Phylloxera could not kill these vines.

Wow. So, how old are they?

Around 200 years. 200 years.

GORDON Master winemaker, Helder,

brings me to meet Señor Gonzalo, a man who has spent

his whole life tending to these unique grapes.

Ahh. Okay. May I?

My god, so they're all embedded, oh, but in the sand.

They are.

They need to get that heat from the sand to really mature.

And they stay in the sand throughout the whole growing process.

They stay in the sand until today.

Yeah, so you came in the perfect day.

We need to put these grapes out of the ground,

so they get some air, and dry.

Bloody hell, what a process.

Where's the trellis? Where do we?

No, there's no trellis.

GORDON Instead of a modern trellis,

Señor Gonzalo crafts simple lifting posts from the reeds

that surround the vineyard.

Gotcha. May I?

What a technique.

The secret is not to break the vine, right?

No, if you break, there's no grapes.

That's perfect, that's perfect.

Bloody hell.

Now they're starting to hang though aren't they? Look.

One thing you should know,

all these grapes, all these leaves is just one sole vine.

Stop it. Really?

Yeah. It's true.

Some more batons please, captain.

Thank you. Thank you very much.

I believe he's afraid that you ruin something.

No, trust me, I wouldn't ruin 200 years of history.

GORDON One mis-step, and I could

accidentally destroy one of the oldest vines in Europe.

Please don't step on them.

Be careful.

Don't ruin anything.

Please, don't.

bloody hell. Ah.

Bloody hell.

No please, don't, ah, don't ruin anything.

Perfect.

GORDON I'm in Portugal, attempting to lift grape vines

out of the sand they're grown in, in an effort to dry the grapes out.

What a process.

I've never seen this before, you know that?

This is the only part in the world that you see this.

Wow. One huge vine and one sore back.

So now... Good?

So, it's time you get your treat.

Oh The family jewels.

The family jewels, Mr Gonzales. Shit!

Oh shit. Bloody hell.

So this is a 2009.

2009 wow, and how many bottles do you produce?

It was a very good vintage, 700.

Wow. Only 700.

So this is... this should be unique.

Thank you, that's perfect, thank you.

Oh my god, look at the color of that,

syrupy isn't it?

Yeah.

God, that is delicious.

I've got this saltiness.

You don't get the hit at the beginning,

that's incredible.

It's because of this influence of the Atlantic,

the sea breeze coming up and dropping in the vineyards.

Really beautiful. Reds?

Let's go for the red.

GORDON The real standout is the 2009 Ramisco,

one of only 30 bottles still in existence.

Oh my god.

I mean, that is beautiful, really beautiful.

Oh my god, from here.

The same vineyard.

But it feels like I'm in the middle of Burgundy.

I mean, that is incredible.

Amazing. What a treat.

Thank you.

This tiny vineyard producing such magnificent wine,

tasted like one of the most expensive Burgundies

anywhere on the planet.

That for me is one of the best kept secrets in Portugal, honestly, what a joy.

Thank you, man.

Thank you.

A welcome gift for the mayor, definitely,

but it's too good to cook with.

I think we need to serve that with, maybe,

one of the main courses, or some of that pork.

I'm definitely using that in the final cook.

What an incredible week.

My Portuguese adventure has been truly amazing.

Now I'm heading back towards Nazaré because today is the

big cook and I know how competitive Kiko is,

and trust me, that guy wants to kick my butt.

This is gonna be one hell of a showdown.

Kiko.

Good.

Good to see you again, my man. You good?

Of course. Good to see you back.

What a view. Come on.

What a view and, thankfully, no waves today,

so we can speak better because if there was waves

we could not be speaking with the sound of the waves.

Crashing. Yeah.

That's exactly what you've been doing in about an

hour's time when I finish cooking,

you'll be crashing on the floor.

The way you're feeling too.

What an amazing week. It was good?

You said, understand the beauty,

the ruggedness, I get it now, the power of the sea.

Huge.

You start by that, you can maybe you can have a chance to beat me.

Well, are you ready?

I was born ready for you, man.

Here we go, right. What are you cooking?

I'm gonna do a beautiful pork,

peppers, garlic, onions, yes?

Clams as well.

So you get everything through my culture.

Are you using that whole loin of pork?

I'm just taking like a kilo from here.

Gotcha.

Do you know what I'm gonna use?

What? The skirt.

Secretos. Secretos.

That's cheating, man. That's the best part of the pork.

Really.

Now, I think I've done something that you've never done.

Tell me.

Have you been out here and fished for sardines?

No. No.

Never. How was that?

Amazing.

Good sardines. How many?

12. Just 12?

There were dolphins in the water.

Oh, that's.

Yeah, I think they call it in English, an epic fail, yeah?

Yeah, you're right. It was worth it.

I totally get what you're saying about the humble,

rugged approach, nothing flash, okay?

What you doing with that pork by the way?

Same thing as you, it's like a surf and turf.

Pork with mussels and a little bit of Massa de Pimentão...

Made with peppers, garlic, a little bit of wine and salt.

Something very typical in Portugal.

Have you ever gone for those barnacles?

No, never.

So, hold on a minute, hold on.

Let's get one thing clear.

That's two things I've done that you haven't done.

I'm more Portuguese than you now.

Hey, no?

What you doing with your sardines?

Very simple, as I told you before, posh sardines.

You're going posh?

I'm doing that in your honor,

your three Michelin stars.

Stop it.

Now I'm taking out the fillets from the sardines.

You're taking off the bone as well?

Of course.

Kiko, no. I told you.

You said, keep it simple, don't go fancy, right?

I don't know why you're doing this.

To beat you.

GORDON Kiko may be going posh,

but I'm using whole sardines.

But first, I need to cook the skirt for my own version of

spicy pork and clams.

Look at that, oh my god,

pork that actually tastes like a fillet steak.

How beautiful is that.

Look at this, posh technique.

Piece of paper, look like we are working in a three

Michelin star restaurant, yeah?

Kiko tells me, at the beginning of the week,

keep it straight, keep it simple,

keep it humble.

He's filleting sardines.

Are you sure you're Portuguese?

A little bit. Let me call my mother. Mother?

You've gone all LA on me.

GORDON I think Kiko maybe trying to trick me

to gain the upper hand, but, I'm not exactly sticking to

his advice either.

How are you going to cook the barnacles?

Just simple water?

I'm gonna sauté them.

Really? Okay.

GORDON He can act as if dressing up the

barnacles is the wrong approach,

but he's not gonna trick me twice.

I'm almost done.

Stop it, I'm one dish in for god's sake,

I've got two more to do.

If you need a pair of hands, I'm right here.

Watch out.

This is how you cook a sardine. Man.

Don't cook it too much.

I feel like you're giving me a cookery lesson as well.

I love this, they are beautiful.

GORDON With the guests arriving any minute,

Kiko is way ahead of me and I'm feeling the pressure.

I'm going to plate my posh sardines.

Oh shit, my sardines are burning.

It's on fire.

Keep it simple but don't burn anything, okay?

Shit.

Oh shit. My sardines are burning.

Your sardine is burning. It's on fire.

Keep it simple, but don't burn anything okay?

Shit.

Oh the mayor.

Boa tarde, chef Kiko.

GORDON The mayor has arrived with his family

and his fisherman father.

Welcome. Nice to see you.

Welcome too.

Thank you so much for coming.

GORDON I hope they'll all appreciate the work that's gone into this meal.

So, we got that beautiful pork from the amazing Portuguese black pigs,

and then the clams and there a little bit of surf and turf.

The percebes. I actually got them myself.

Yeah?

I've done something today that he hasn't done in 20 years.

I've dive for percebes and I went fishing for sardines, so.

Fingers crossed you'll taste the essence, yes?

Don't trust him. Okay, don't trust him.

Your clams are burning.

Really? Yes.

I can't cook your food as well. Really?

When you've hand fished a sardine,

they just taste completely different.

The black pig, stunning. The clams, amazing.

My beautiful base layer of flavors that absolutely hit

the right notes and a big learning curve for me.

Right, two dishes done, how many have you done now?

I'm good.

Shit, are you serving up?

I'm serving up. I'm ready.

Last dish, the most dangerous one, percebes.

Okay, I wanna see that.

If you pass that test, you get the Portuguese culture.

Excuse me, I bloody risked limb and life for those bloody things.

Beautiful.

GORDON Kiko's posh take on traditional

sardines features de-boned fillets on toast and he's made

a traditional pork and clams, Alentejana style,

using porco preto.

I'm going to start drinking my champagne just to

admire my moment of happiness here.

GORDON In an effort to stand out.

Lemon zest with percebes?

Yes.

GORDON I've taken the percebes to the next level,

by sautéing them in onions and white wine,

and finishing them with garlic chips.

Garlic chips?

And you were talking me that I get posh and you are using

garlic chips, man?

Fried. Fried, fried.

Come on, man.

Now that looks Portuguese, come on.

Oh man. And boom.

He said, keep it simple, and you did the opposite, man.

Amazing.

GORDON I've prepared grilled sardines

stuffed with peppers, tomatoes, chilies and garlic breadcrumbs.

My Portuguese clams and pork, is a spicier take and uses the

secretos of the porco preto and,

for extra credit, I'm serving my sautéed percebes.

If you told me you were gonna fillet the sardines,

I would've been here an hour earlier.

No, it's beautiful, you did a good job.

You understood Portuguese cooking, definitely.

Okay, dinnertime.

What a gorgeous view, oh my lord.

This is it.

First of all, what a pleasure having you,

thank you for coming, I've had the most extraordinary week.

He is super competitive by the way.

I am the competitive one, okay.

So, first I'd like to tell you that I actually

sourced my own ingredients; I went out on the trawler for

the sardines, I went to the beautiful pig farm,

I went diving for the percebes,

the barnacles, and that's the simple humble approach to

Portuguese cuisine.

Don't get soft with all this conversation about

getting this own ingredients, okay?

Be, like, honest and straight.

You're putting us through hell with all of this food.

Exactly that, but enjoy,

and we'll be back in a short while.

Thank you. Well, let's dig in.

They seem to be enjoying it.

This is quite good. Yeah, different.

Do you feel everything on your mouth?

It's exploding.

The old man at the end,

he's digging straight into the sardines.

I think it's a winner.

It's a different way of cooking sardines.

I never tasted like this.

We are not used to eat sardines with all this spices, but, it's good.

It's a different way.

The pork and clams.

This one is a traditional way.

Kiko is doing the traditional way,

I used to having like that, Gordon's is a different approach, spicy.

A little bit too spicy.

Gordon's.

I love this, that was a bit of a surprise.

I like this one better, 'cause I like spicy food as well.

It's a new flavor I think.

Which one do you prefer, pa?

Well, it seems that dad prefers pork and clams by Gordon.

It's good for wine.

It's good for wine.

They're smiling. And they are happy.

It's quite interesting having the peppers and all of

the flavors that he included within the sardine.

I think Kiko's is really good.

It's amazing. This one.

The plates are empty though. Shall we?

Let's go.

Lots of happy faces. Yeah, definitely.

Let's start with the sardines.

I love both of them... Yes.

But, the experience of that sardine,

I think it's yours Gordon, I might prefer it.

Right, thank you, mayor.

That's the verdict of jury?

All of you?

You know how powerful the mayor is, right?

And Kiko is quite skilled by the way.

Yes, clams and pork.

I really liked the traditional way,

we all know it, we all love it, but,

I really like Gordon's one.

Again, even the girls. Come on, it's not fair.

It just, it's different, it's really good.

I'm getting so sad.

And the sardines for me was also about the peppers and all the

ingredients inside the sardines, it's different.

Where should I go? Should I go under the table? Should I go under the table?

I love both of them, but.

Now she's trying to convince me,

I love both of them? No, come on.

Yeah, but what about you?

What do you like more?

Everything.

He said everything.

I love that. How were the percebes?

That didn't convince me.

Okay, okay. See what the man said?

Percebes didn't convince him, okay?

It for me, is simple, boiling water, salt and barnacles.

Yes. I love him.

No garlic, no onions, no alcohol.

No, simple. Mayor, I get it.

Trust me, I'm a happy cook right now.

GORDON I may have over complicated the percebes, but, a win is a win.

Portuguese lesson learned.

Thank you to you, for giving me the right guidance

to come back and kick your butt.

Really kicked me, man. Really kicked me.

That was an incredible cook off.

Kiko, as a competitor? The guy's full on.

This week I've really tapped into the bold spirit of the

Portuguese way, understanding less is more, keep it simple.

I've had a gorgeous time, and you have one of the most

stunning countries anywhere in the world,

it's been a blessing, thank you. Chef?

Thanks to you, man, really.

God bless.

Wow, what a result, honestly, Portugal has been an

amazing eye opener.

This week I've felt like a true adventurer,

I've risked life and limb diving for those bloody barnacles.

(cheering, laughing).

And then, faced that amazing ocean for those tiny sardines.

I've even found a vineyard that grows in sand and farmed

the most delicious pigs that literally brought me to my knees.

But now, onto my next adventure.

Captioned by Cotter Media Group.