WEBVTT 00:00:03.420 --> 00:00:04.796 Gordon... 00:00:04.879 --> 00:00:06.381 Never turn your back to the ocean. 00:00:06.506 --> 00:00:08.258 Never turn, gotcha. 00:00:08.633 --> 00:00:09.759 Ready yourself. 00:00:14.389 --> 00:00:15.557 This is mad. 00:00:15.640 --> 00:00:17.559 This is not like foraging berries. 00:00:17.976 --> 00:00:19.644 This is foraging on steroids. 00:00:22.564 --> 00:00:25.191 Hide, hide, hide, hide, hide. There is a big set coming. 00:00:47.088 --> 00:00:48.590 GORDON I'm off the coast of Portugal, 00:00:48.715 --> 00:00:52.510 in south western Europe I'm starting my journey in Nazaré, 00:00:52.594 --> 00:00:54.804 close to where over 500 years ago, 00:00:54.888 --> 00:00:59.476 Portuguese explorers set sail, forging a vast global maritime 00:00:59.559 --> 00:01:02.520 empire that monopolized the spice trade. 00:01:08.902 --> 00:01:11.905 That was insane, I'm here to meet, Kiko Martins, 00:01:12.030 --> 00:01:14.532 a talented Portuguese chef who's had 00:01:14.616 --> 00:01:16.826 quite the journey of his own. 00:01:16.910 --> 00:01:18.828 Now, he's gonna introduce me to this lush, 00:01:18.912 --> 00:01:22.248 rugged, incredible country, and get me up to speed with 00:01:22.332 --> 00:01:26.044 the food and spirit that this beautiful land has to offer. 00:01:26.127 --> 00:01:28.755 Where is he? There he is. Kiko. 00:01:28.880 --> 00:01:31.758 Gordon. Come on in. 00:01:33.134 --> 00:01:36.554 GORDON Born in Brazil, to Portuguese parents, Kiko Martins, 00:01:36.638 --> 00:01:40.016 studied at the famous Cordon Bleu, in Paris, 00:01:40.475 --> 00:01:44.145 before honing his skills in Michelin star kitchens across Europe. 00:01:44.229 --> 00:01:46.523 He returned to Portugal where he now celebrates 00:01:46.606 --> 00:01:49.859 the simplicity of the country's ingredients. 00:01:51.486 --> 00:01:53.655 Kiko. Gordon. 00:01:53.738 --> 00:01:55.782 What took you so long, man? Are you okay? 00:01:55.907 --> 00:01:57.492 Oh my god. Good to see you, all good. 00:01:57.575 --> 00:01:58.576 All good, really? 00:01:58.660 --> 00:02:00.370 Do you know, this is the biggest waves in the world, man. 00:02:00.453 --> 00:02:01.496 Seriously? Really. 00:02:01.579 --> 00:02:02.705 If you come here in the wintertime, 00:02:02.789 --> 00:02:05.291 between November and February, this will get, 00:02:05.375 --> 00:02:07.377 like, 80 feet, like 25 meters big. 00:02:07.502 --> 00:02:08.586 Mad. So today I'm lucky. 00:02:08.670 --> 00:02:09.796 You are in my country, so, 00:02:09.921 --> 00:02:11.381 you are a lucky bastard. 00:02:11.506 --> 00:02:14.467 Let's have a seat and I have something prepared for you. 00:02:14.551 --> 00:02:17.512 First real time for me in Portugal. 00:02:17.595 --> 00:02:18.888 You'll love it. 00:02:18.972 --> 00:02:22.892 This week for me is crucial to get to the true DNA of Portuguese cuisine 00:02:22.976 --> 00:02:25.520 because they've always been overshadowed by the Spanish. 00:02:25.603 --> 00:02:27.188 It's good that you are speaking about the Spanish 00:02:27.272 --> 00:02:29.399 because we are definitely different from the Spanish. 00:02:29.524 --> 00:02:32.569 The ocean plays a very important role in our culture, 00:02:32.652 --> 00:02:34.320 community about food. 00:02:34.404 --> 00:02:35.905 Portugal is a country about simplicity. 00:02:35.989 --> 00:02:37.574 And the quality of the products. 00:02:37.657 --> 00:02:40.326 Even for this, this is barnacles, 00:02:40.410 --> 00:02:41.744 and look at the size of this. 00:02:41.828 --> 00:02:42.996 So that's the? 00:02:43.413 --> 00:02:44.706 The percebes. 00:02:47.292 --> 00:02:49.002 Percebes. Almost perfect. 00:02:49.085 --> 00:02:50.628 I'll be your Portuguese teacher. 00:02:50.712 --> 00:02:52.839 Look at the size of these, like elephant toenails, they're huge. 00:02:52.922 --> 00:02:53.798 Huge. 00:02:53.882 --> 00:02:55.258 They're ugly, what's so special about them? 00:02:55.341 --> 00:02:56.926 It's like a dip into the sea, you know? 00:02:57.010 --> 00:03:00.763 You can't get anymore sea than this and the way I recommend 00:03:00.847 --> 00:03:03.016 to eat this, like, to dig into it, like, 00:03:03.099 --> 00:03:06.436 you open it, and then the big thing, look at this size. 00:03:06.519 --> 00:03:08.855 And what have you just cooked them in? Saltwater? 00:03:08.980 --> 00:03:10.940 I just cooking them in the water that they were in, 00:03:11.024 --> 00:03:13.860 no butter, no cream, no béchamel, nothing. 00:03:13.943 --> 00:03:16.446 Just simple and then the way to eat is, like, 00:03:16.529 --> 00:03:18.323 to get, like, a shark mouth, you know? 00:03:18.406 --> 00:03:21.075 Like a, mm. 00:03:21.159 --> 00:03:25.163 A shark. Good? 00:03:25.288 --> 00:03:27.749 Wow. I mean, they are delicious. 00:03:27.832 --> 00:03:30.168 Delicious, yeah? Beautiful. 00:03:30.251 --> 00:03:33.087 Everything that comes from this ocean, it's amazing, 00:03:33.171 --> 00:03:35.089 that's what makes Portugal so special, you know? 00:03:35.173 --> 00:03:36.883 Do you think it's good enough to compete with the 00:03:37.008 --> 00:03:38.051 French and the Spanish? 00:03:38.134 --> 00:03:40.178 Of course, for sure. I love to beat them. 00:03:41.471 --> 00:03:42.972 Where does this competitive streak come from? 00:03:43.056 --> 00:03:44.682 How good are you on a scale of one to ten? 00:03:44.766 --> 00:03:47.769 I'm around 9.9, maybe. You'll tell me in the end. 00:03:47.894 --> 00:03:49.479 I want to challenge you. 00:03:49.604 --> 00:03:50.355 Right. 00:03:50.438 --> 00:03:52.190 In the last day here, in Portugal, 00:03:52.315 --> 00:03:54.400 we'll cook together for a very important person here, 00:03:54.484 --> 00:03:56.194 the mayor of Nazaré. 00:03:56.319 --> 00:03:57.278 Seriously? 00:03:57.362 --> 00:03:59.614 But here Gordon, Michelin stars don't count here, okay? 00:03:59.697 --> 00:04:02.700 Here, what counts is what you're going to learn in this week, 00:04:02.784 --> 00:04:04.494 just the flavor of the food. 00:04:04.577 --> 00:04:07.497 Understand the simplicity, don't get too flash. 00:04:07.580 --> 00:04:10.667 So, keep it humble, don't over complicate the ingredients? 00:04:10.750 --> 00:04:12.085 Exactly. Right. 00:04:12.210 --> 00:04:15.088 And make it pure, yeah? That's so good. 00:04:15.171 --> 00:04:17.674 Stop eating this, man, you have to deserve to eat this, you know? 00:04:17.757 --> 00:04:18.925 I'm sorry. 00:04:19.008 --> 00:04:21.594 You have to go to the ocean and find this how to get this. 00:04:21.678 --> 00:04:22.804 It's not an easy job. 00:04:22.887 --> 00:04:25.348 This is gonna be a journey and a half and I'll 00:04:25.431 --> 00:04:26.641 see you at the end of the week. 00:04:26.724 --> 00:04:28.017 Thank you for lunch by the way. 00:04:28.101 --> 00:04:29.727 You're welcome, man. Be courage. 00:04:29.811 --> 00:04:31.104 Kiko is a tough cookie, 00:04:31.187 --> 00:04:33.690 he's a strong, strong, strong chef. 00:04:33.773 --> 00:04:34.857 You gonna kick my *? 00:04:34.941 --> 00:04:35.817 Over there. 00:04:35.942 --> 00:04:37.318 I'm gonna kick yours too. 00:04:37.402 --> 00:04:40.238 And then, the double jeopardy, we're cooking for the mayor, okay? 00:04:40.321 --> 00:04:42.699 Not our purveyors, not a fisherman, 00:04:42.782 --> 00:04:45.034 but the mayor, so, yeah, so he's set me up, 00:04:45.118 --> 00:04:50.540 so, first off, percebes, percebes, barnacles. 00:04:59.215 --> 00:05:01.884 Man, those percebes were absolutely amazing, 00:05:01.968 --> 00:05:04.178 but, super simple, now, according to Kiko, 00:05:04.262 --> 00:05:06.264 they're not simple to get. 00:05:06.389 --> 00:05:10.768 He's arranged for me to meet a very talented local sea barnacle harvester, 00:05:10.852 --> 00:05:14.772 who'll show me how to really get these prize assets. 00:05:21.279 --> 00:05:22.155 Ricardo. 00:05:22.238 --> 00:05:23.990 Hey, Gordon. Hi bud. 00:05:24.115 --> 00:05:26.200 It's amazing today. 00:05:26.284 --> 00:05:28.077 Good to see you, bud. I'm so happy to be here. 00:05:28.161 --> 00:05:28.953 All good? 00:05:29.037 --> 00:05:31.414 GORDON Ricardo Cosme is a percebes harvester. 00:05:31.497 --> 00:05:34.167 That does not look easy, okay? 00:05:34.292 --> 00:05:35.710 GORDON He forages year round for the 00:05:35.793 --> 00:05:37.670 barnacles and knows the waters here, 00:05:37.754 --> 00:05:39.589 like the back of his hand. 00:05:39.714 --> 00:05:40.590 Look at those waves. 00:05:40.673 --> 00:05:41.883 It's gonna be rough. 00:05:42.008 --> 00:05:43.760 The harder the waves are... 00:05:43.843 --> 00:05:46.721 ...and the deeper the percebes are... 00:05:46.804 --> 00:05:48.723 ...the bigger they are and the better ones. 00:05:50.975 --> 00:05:53.770 Percebes. Yeah, almost, almost. 00:05:53.853 --> 00:05:55.897 Let's go. Wet-suit on? 00:05:56.022 --> 00:05:58.566 Yeah. 00:06:04.447 --> 00:06:06.199 Is size important for you? 00:06:06.282 --> 00:06:07.909 Or thickness? No. 00:06:08.034 --> 00:06:09.952 We're talking about the percebes? 00:06:10.036 --> 00:06:11.496 We are talking about percebes. 00:06:11.579 --> 00:06:12.497 Of course, of course he is. 00:06:12.580 --> 00:06:13.539 The thickness, or the size? 00:06:13.623 --> 00:06:14.624 Both. Both. 00:06:14.749 --> 00:06:16.709 Two centimeters and like thickness of a finger, 00:06:16.793 --> 00:06:18.920 those are the ones perfect. 00:06:19.045 --> 00:06:23.466 They will cost roughly 90, 100 Euros kilogram. 00:06:23.549 --> 00:06:25.134 100 Euros a kilo? 00:06:25.218 --> 00:06:27.637 Yeah, because you're risking your life doing this. 00:06:27.720 --> 00:06:30.765 Yeah. Shit, I'll just check on my insurance. 00:06:37.313 --> 00:06:40.733 GORDON Percebes are even harder to gather than to pronounce. 00:06:40.817 --> 00:06:42.944 Each year in Portugal, a handful of people die 00:06:43.069 --> 00:06:44.654 collecting them. 00:06:44.737 --> 00:06:47.782 Hopefully, the ocean isn't hungry for a new victim. 00:06:48.658 --> 00:06:51.077 We need to be constantly watching. 00:06:51.202 --> 00:06:53.871 Never turn your back to the ocean. Never. 00:06:54.539 --> 00:06:56.833 Gotcha, captain. 00:06:56.916 --> 00:07:00.169 Man, like Spiderman, seriously, can you slow down? 00:07:00.253 --> 00:07:03.798 Now we're slowly starting to see the size of those waves. 00:07:03.881 --> 00:07:04.966 You don't see them yet... 00:07:05.466 --> 00:07:06.551 ...you will feel them. 00:07:06.926 --> 00:07:08.511 Time to get wet. 00:07:11.681 --> 00:07:14.767 me. Really? 00:07:17.103 --> 00:07:18.980 GORDON For a veteran like Ricardo, 00:07:19.105 --> 00:07:21.274 this is a walk in the park. 00:07:21.399 --> 00:07:25.111 But it makes me wish I had a stunt double. 00:07:25.194 --> 00:07:26.237 Ready yourself. 00:07:30.199 --> 00:07:32.368 Shit! 00:07:33.661 --> 00:07:34.620 We need to move. 00:07:34.704 --> 00:07:36.205 You can hide in the ******* hole. 00:07:36.289 --> 00:07:37.415 Shit! 00:07:37.498 --> 00:07:39.250 Okay, Chief, now it's the timing. 00:07:40.126 --> 00:07:43.004 GORDON Finding the right size barnacles takes incredible timing, 00:07:43.129 --> 00:07:46.716 great strength and just a touch of crazy. 00:07:49.260 --> 00:07:51.721 This is not like foraging berries, 00:07:51.804 --> 00:07:54.140 this is foraging on steroids. 00:07:54.223 --> 00:07:57.852 That is amazing, bloody hell. 00:07:58.394 --> 00:08:01.022 They are beautiful, they're really beautiful. 00:08:01.147 --> 00:08:02.231 Wow. 00:08:02.315 --> 00:08:03.316 Now it's your turn. 00:08:03.441 --> 00:08:06.319 But first we need to wait, there is coming a massive set. 00:08:06.903 --> 00:08:09.405 Is there really? Look. 00:08:12.575 --> 00:08:17.622 Jesus Christ. This is mad. That's strong. 00:08:24.253 --> 00:08:29.759 Careful. Gordon... 00:08:30.343 --> 00:08:31.344 We need to move. 00:08:36.140 --> 00:08:39.352 Hide, hide, hide, hide, hide. There is a big set coming. 00:08:48.027 --> 00:08:49.070 I can't get it. 00:08:49.487 --> 00:08:50.655 Let's search another hole. 00:08:51.364 --> 00:08:52.907 GORDON With the final cook in a few days time, 00:08:52.990 --> 00:08:55.868 failure is not an option. 00:08:55.952 --> 00:09:00.289 So Ricardo suggests we try our luck in a different spot. 00:09:00.373 --> 00:09:03.209 Try to catch those ones, come on. 00:09:05.795 --> 00:09:07.630 Got them? 00:09:07.713 --> 00:09:09.382 You start to realize the danger when you're 00:09:09.507 --> 00:09:11.300 chipping away, with the waves come in, 00:09:11.384 --> 00:09:13.678 you let go, do you let go of the goods, 00:09:13.761 --> 00:09:16.013 or do you save onto your life? 00:09:27.608 --> 00:09:28.484 Nice size. 00:09:28.818 --> 00:09:33.030 Woo-hoo. You did it. 00:09:33.781 --> 00:09:36.826 100 Euros a kilo, one of the most expensive shellfish 00:09:36.951 --> 00:09:39.412 anywhere on the planet, I see why now, 00:09:39.495 --> 00:09:40.997 because they're the most dangerous. 00:09:41.080 --> 00:09:42.331 Let's go. Amazing. 00:09:42.415 --> 00:09:45.251 This confirms how rugged, but stunning, 00:09:45.334 --> 00:09:47.962 this country is, especially on the coastline because look at 00:09:48.045 --> 00:09:50.339 it, to the *d eye it just looks like, 00:09:50.423 --> 00:09:52.341 you know, waves pounding the rocks, 00:09:52.425 --> 00:09:56.178 but there's so much activity under there and it's incredible. 00:09:56.262 --> 00:09:58.055 Good job, well done, honestly. 00:09:58.139 --> 00:10:00.766 Well done, Gordon. Amazing. 00:10:00.850 --> 00:10:04.103 Adventurous, dangerous, stupid and delicious. 00:10:11.152 --> 00:10:13.863 GORDON With only a few days until I face off against Kiko, 00:10:13.946 --> 00:10:17.783 I'm heading inland to meet German ex-pat, Jürgen Strayer. 00:10:17.867 --> 00:10:20.786 To meet a farmer who raises, what he claims, 00:10:20.870 --> 00:10:25.958 are some of the happiest pigs in the world and happy pigs he says, 00:10:26.042 --> 00:10:30.296 makes for the best pork. I can't wait to taste it. 00:10:39.889 --> 00:10:40.973 Jürgen. 00:10:41.057 --> 00:10:41.849 Good morning. 00:10:41.932 --> 00:10:43.392 How are you, sir? Good to see you, man. 00:10:43.476 --> 00:10:44.393 Yes. 00:10:44.477 --> 00:10:45.811 What a beautiful place. 00:10:45.895 --> 00:10:47.605 Yes, it's the paradise for the pigs. 00:10:47.730 --> 00:10:49.732 What is the secret behind the pigs? 00:10:49.815 --> 00:10:51.609 Space and conditions. 00:10:51.692 --> 00:10:54.028 In a conventional pig you have 1 square meters, 00:10:54.111 --> 00:10:58.407 our pigs have 1,000 square meters and the pigs running a lot, 00:10:58.491 --> 00:11:00.701 that means we have a very good muscles. 00:11:00.785 --> 00:11:03.329 The meat is red like beef more or less. 00:11:03.454 --> 00:11:05.247 That's amazing, fit, posh pigs. 00:11:05.331 --> 00:11:06.415 Yes, exactly. 00:11:06.499 --> 00:11:08.417 Wow, you seem very connected, 00:11:08.501 --> 00:11:09.752 very passionate about the pigs, 00:11:09.835 --> 00:11:11.629 but, where are they? 00:11:11.754 --> 00:11:14.757 Come with me, I show the pigs. 00:11:14.840 --> 00:11:16.217 GORDON The pigs Jürgen raises, 00:11:16.342 --> 00:11:20.137 are called, porco preto or, Portuguese black pigs. 00:11:20.221 --> 00:11:21.806 This is the team here, right? 00:11:21.889 --> 00:11:23.015 Yes, my colleagues. 00:11:23.099 --> 00:11:24.642 GORDON Today, we'll be weighing the 00:11:24.767 --> 00:11:27.103 fattening pigs to track their size. 00:11:27.186 --> 00:11:29.772 Helping me will be Jürgen's farmhand, 00:11:29.855 --> 00:11:31.649 Simon, his daughter Isabelle. 00:11:31.732 --> 00:11:32.858 Good morning. 00:11:32.942 --> 00:11:35.152 GORDON And another farmhand, Francisco. 00:11:35.236 --> 00:11:37.113 Where are these pigs? 00:11:37.196 --> 00:11:39.365 Swinies! Swinies. 00:11:39.448 --> 00:11:41.742 GORDON First, we must corral the pigs. 00:11:41.826 --> 00:11:42.618 Swinies. 00:11:42.702 --> 00:11:45.454 GORDON Unfortunately, no-one explained that to the pigs. 00:11:45.538 --> 00:11:47.581 You have to run, run. Hut, hut. 00:11:47.665 --> 00:11:50.584 Hold on, hold on. Where are you going? 00:11:50.668 --> 00:11:51.669 Hey, hey, hey. 00:11:51.752 --> 00:11:53.963 Swinies you little bastards, come here. 00:11:54.046 --> 00:11:55.256 God, they're not small are they? 00:11:55.339 --> 00:11:56.799 Watch out, watch out, Isabelle. 00:11:58.843 --> 00:12:01.178 This is not gonna work is it? 00:12:01.262 --> 00:12:03.973 Hey. Man, it's crazy. 00:12:04.098 --> 00:12:05.975 Watch out, Isabelle, watch out. 00:12:06.058 --> 00:12:09.103 No, no, no, no. Shit! 00:12:09.186 --> 00:12:11.897 Hey. Isabelle, help me. 00:12:17.153 --> 00:12:20.781 Oh, this is not gonna work is it? 00:12:20.865 --> 00:12:24.201 GORDON I'm in Portugal, attempting to corral the world's fittest pigs. 00:12:24.285 --> 00:12:26.495 No, no, no, no. 00:12:26.579 --> 00:12:29.498 GORDON Who are proving that pigs can, in fact, fly. 00:12:29.582 --> 00:12:32.168 Isabelle, help me. 00:12:34.879 --> 00:12:36.297 Nice and gently. 00:12:36.422 --> 00:12:38.716 How does the smallest person get them rounded up? 00:12:38.841 --> 00:12:41.844 Man, she's good. Really good. 00:12:41.927 --> 00:12:44.430 Bloody hell. 00:12:44.555 --> 00:12:47.600 Wow, good job, boom, good job, well done. 00:12:47.725 --> 00:12:49.894 That's hard, huh? 00:12:49.977 --> 00:12:51.937 And the first one please, yes. 00:12:52.021 --> 00:12:54.231 One. One, only one. 00:12:54.315 --> 00:12:57.359 How do we, how... I've never weighed a pig. 00:12:57.443 --> 00:13:00.529 163. 163 kilo? 00:13:00.613 --> 00:13:02.448 163 is blue. Blue. 00:13:02.573 --> 00:13:04.450 GORDON Their weight is indicated by color, 00:13:04.575 --> 00:13:07.536 I am literally putting lipstick on a pig. 00:13:07.620 --> 00:13:12.416 Perfect. Next one. Okay? 00:13:13.542 --> 00:13:15.961 Happy pig, happy face. 00:13:16.045 --> 00:13:17.379 Now we need more. 00:13:17.463 --> 00:13:20.758 Come on. Please. 00:13:22.051 --> 00:13:23.761 This is a very heavy pig. 00:13:23.886 --> 00:13:25.846 Red? Red. 00:13:29.642 --> 00:13:31.268 Okay, now. 00:13:31.352 --> 00:13:32.645 Lunch? 00:13:32.728 --> 00:13:35.231 We have to work. We cook soup for the pigs. 00:13:35.314 --> 00:13:36.190 Hold on a minute. 00:13:36.273 --> 00:13:37.566 We're gonna cook food for the pigs? 00:13:37.650 --> 00:13:38.984 Exactly. 00:13:39.068 --> 00:13:40.361 You've lost the plot, kid. 00:13:41.362 --> 00:13:45.199 You've gone bananas. Lunchtime for the pigs. 00:13:45.282 --> 00:13:46.575 Exactly. 00:13:46.659 --> 00:13:48.077 GORDON Lunch for these happy pigs is an 00:13:48.202 --> 00:13:50.996 enticing blend of onions, carrots and potatoes. 00:13:51.080 --> 00:13:52.373 Bloody hell. 00:13:52.456 --> 00:13:54.583 GORDON All combined in a pressure cooker. 00:13:54.667 --> 00:13:56.293 Next you'll be telling me you like them peeled. 00:13:56.377 --> 00:13:59.296 A little bit more. Oh, man. 00:14:00.673 --> 00:14:05.511 Okay. Ah, perfect. Now we feed them. 00:14:05.636 --> 00:14:08.013 Hells bells. Lunchtime. 00:14:08.097 --> 00:14:09.890 Please. You drive the machine? 00:14:09.974 --> 00:14:11.433 I've never driven one of these things before. 00:14:11.517 --> 00:14:14.019 I help a little bit. 00:14:18.482 --> 00:14:20.526 GORDON The tractor engine is like a lunch bell. 00:14:20.651 --> 00:14:21.735 Look at them running. 00:14:21.819 --> 00:14:24.905 GORDON And whips the pigs into a feeding frenzy. 00:14:24.989 --> 00:14:26.448 Oh my god. 00:14:26.532 --> 00:14:28.033 GORDON To make sure they eat equally, 00:14:28.117 --> 00:14:32.329 the food must be spread evenly along a 100 foot trough. 00:14:32.413 --> 00:14:35.416 Push. Bloody hell. 00:14:38.544 --> 00:14:39.837 You can drive. Wow. 00:14:39.425 --> 00:14:40.301 Oh! 00:14:39.962 --> 00:14:44.341 Drive more. You can drive. More. 00:14:45.384 --> 00:14:46.468 Oh, shit. 00:14:46.552 --> 00:14:48.554 It's all on the same place. 00:14:48.637 --> 00:14:50.639 Now we have to spread this. Turn the machine off. 00:14:50.723 --> 00:14:51.640 Off? 00:14:51.724 --> 00:14:54.435 Turn the machine off. Yes. You can go over this. 00:14:54.560 --> 00:14:57.438 We climb over? Be careful. 00:14:57.563 --> 00:15:00.065 Go in the middle and push the material. 00:15:00.149 --> 00:15:02.651 Go in the middle? Yes, no problem. 00:15:02.735 --> 00:15:04.445 Like a pig in shit? Yes. 00:15:04.528 --> 00:15:09.825 Jesus Christ hey, excuse me, hey, excuse me. 00:15:10.159 --> 00:15:12.661 How do you get in the middle of these things? 00:15:12.745 --> 00:15:15.456 No, no. exactly. 00:15:15.581 --> 00:15:19.501 What a way to live, what a way to farm ethically, incredibly correct. 00:15:19.585 --> 00:15:23.380 Honestly, the amount of graft he puts into those pigs. 00:15:23.464 --> 00:15:24.882 Pigs are very heavy. 00:15:25.007 --> 00:15:26.342 What a process. 00:15:26.425 --> 00:15:29.470 Happy pigs, happy chefs, happy customers. 00:15:29.553 --> 00:15:31.472 Now let's taste, okay? 00:15:31.555 --> 00:15:33.766 Please. Okay. 00:15:33.891 --> 00:15:34.975 GORDON Dirty work done, 00:15:35.059 --> 00:15:38.103 I finally get a chance to taste the porco preto. 00:15:38.187 --> 00:15:39.396 Yes, we have here different cuts, 00:15:39.480 --> 00:15:41.899 the first is the most famous cut, the secretos. 00:15:41.982 --> 00:15:43.525 Yes, which is the skirt. 00:15:43.609 --> 00:15:46.195 Yes, you cut this normally on this way. 00:15:46.278 --> 00:15:47.279 On the bias. 00:15:47.363 --> 00:15:51.492 Look at the fat in there, that is incredible. 00:15:51.617 --> 00:15:53.118 This cut is what? 00:15:53.202 --> 00:15:54.203 Yeah, this is praisa. 00:15:54.328 --> 00:15:56.330 Praisa. Which is rump? 00:15:56.413 --> 00:15:59.708 Yes. This is amazing, it looks amazing. 00:15:59.792 --> 00:16:01.043 Oh my god. 00:16:01.126 --> 00:16:02.336 That's what you want, that's the marbling. 00:16:02.419 --> 00:16:04.505 Yes, this is. That is beautiful. 00:16:04.630 --> 00:16:06.048 So, can I throw that on the grill? 00:16:06.131 --> 00:16:07.716 Yes. Yes. 00:16:07.800 --> 00:16:09.927 GORDON A dash of salt and 90 seconds on the grill. 00:16:10.010 --> 00:16:11.011 My god. 00:16:11.095 --> 00:16:13.097 GORDON Is all it takes to achieve perfection. 00:16:13.180 --> 00:16:16.558 Look at that. Mm. 00:16:16.642 --> 00:16:18.018 We'll start with the secretos. 00:16:18.102 --> 00:16:20.521 The skirt. Yes. 00:16:30.781 --> 00:16:31.657 It's amazing, no? 00:16:31.782 --> 00:16:32.741 hell. 00:16:32.825 --> 00:16:33.742 I never thought I'd kiss a pig, 00:16:33.826 --> 00:16:35.577 literally, I wanna kiss the pigs. 00:16:35.661 --> 00:16:37.663 That is incredible. Shall we go for the rump? 00:16:37.788 --> 00:16:40.833 The flavor inside, that marbling, amazing. 00:16:40.958 --> 00:16:42.584 And it feels like I'm in Japan, 00:16:42.668 --> 00:16:43.961 I'm not, I'm in Portugal. 00:16:44.044 --> 00:16:46.547 I've had the most extraordinary wagyu, 00:16:46.672 --> 00:16:49.550 the most amazing Japanese Kobe, 00:16:49.633 --> 00:16:54.346 but this is on a different level. Mm. 00:16:54.430 --> 00:16:56.181 It's a melt in the mouth experience. 00:16:56.265 --> 00:16:58.851 If I can start combining the sea here, with the land, 00:16:58.976 --> 00:17:01.687 you know, I could be onto a winner for the mayor of Nazaré. 00:17:05.107 --> 00:17:06.567 I never thought I'd say this to a German, 00:17:06.692 --> 00:17:08.277 but, I love you. 00:17:08.360 --> 00:17:09.361 I love you too. 00:17:10.070 --> 00:17:13.282 The best pork I've tasted in my career. 00:17:10.896 --> 00:17:14.107 but a great chef knows his limitations and, 00:17:14.191 --> 00:17:17.110 since I can't talk Sylvia into being my sous chef, 00:17:17.194 --> 00:17:20.530 they'll be no Pão de Ló in the cook off. 00:17:20.614 --> 00:17:23.617 With only two days left, the hunt continues. 00:17:24.034 --> 00:17:25.911 I'm headed back to the ocean in search of the most 00:17:26.036 --> 00:17:31.208 beloved and iconic fish the sardine. 00:17:31.013 --> 00:17:32.639 GORDON I'm here to meet Helena Castro, 00:17:42.010 --> 00:17:45.347 GORDON Joaquin Zaror has been fishing these waters since he was a boy. 00:17:45.472 --> 00:17:46.848 How are you, sir? You alright? 00:17:46.932 --> 00:17:49.351 What an accent. How are you, captain? 00:17:49.476 --> 00:17:50.936 Not too bad. You good? 00:17:51.019 --> 00:17:51.895 Yeah. 00:17:51.978 --> 00:17:53.063 Now that's a northern accent. 00:17:53.388 --> 00:17:55.265 Yeah, I was living in England. 00:17:55.390 --> 00:17:56.558 Have you ever been fishing? 00:17:56.683 --> 00:17:57.934 Many times. 00:17:58.018 --> 00:18:00.020 Always with a rod and line, never with a net. 00:18:00.103 --> 00:18:01.354 You like to go with a net? 00:18:01.438 --> 00:18:03.356 It's too easy, fishing with a net. 00:18:03.440 --> 00:18:04.566 Is it? Yes. 00:18:04.691 --> 00:18:06.776 You wanna find out? I'd love to find out. 00:18:06.860 --> 00:18:08.153 Come on then. Let's do it. 00:18:08.236 --> 00:18:09.779 There are the boys, hi guys. 00:18:09.863 --> 00:18:11.364 GORDON The sardine is, hands down, 00:18:11.448 --> 00:18:13.158 the country's most popular fish. 00:18:13.241 --> 00:18:15.368 To catch them, you need a boat, 00:18:15.452 --> 00:18:19.289 a big net and, apparently, a bunch of grumpy old men. 00:18:19.372 --> 00:18:21.374 I fit in perfectly. 00:18:21.458 --> 00:18:24.294 This type of fishing is beautiful, I love it. 00:18:24.377 --> 00:18:25.670 How old is the boat? 00:18:25.754 --> 00:18:27.213 The boat is about 40 years old. 00:18:27.297 --> 00:18:29.382 40 years old? Yeah. 00:18:29.466 --> 00:18:31.217 That's my age. 00:18:33.178 --> 00:18:34.888 How far we going out? 00:18:34.971 --> 00:18:36.473 Five miles. Five miles? 00:18:36.556 --> 00:18:38.391 It's gonna take all week. 00:18:38.475 --> 00:18:41.853 Can this boat go any faster, I can swim faster than this. 00:18:47.484 --> 00:18:49.110 All this in here is fish. 00:18:49.903 --> 00:18:53.782 Yeah, is small but. But they're sardines. 00:18:53.865 --> 00:18:55.325 Yep. 00:18:55.450 --> 00:18:57.035 But is that enough to drop the nets or not? 00:18:57.118 --> 00:18:58.828 We need to find some more. 00:18:58.912 --> 00:18:59.829 Gotcha. 00:18:59.913 --> 00:19:01.915 It's funny out fishing live for sardines, 00:19:01.998 --> 00:19:03.541 when I grew up with sardines on toast. 00:19:03.625 --> 00:19:04.417 Yeah. 00:19:04.501 --> 00:19:05.919 But all my sardines were from a can. 00:19:06.044 --> 00:19:06.878 I've got some in here. 00:19:06.961 --> 00:19:08.630 Seriously? 00:19:08.755 --> 00:19:10.715 I can't serve them to the mayor. 00:19:10.799 --> 00:19:13.218 Oh, is that a big one here, coming here? 00:19:13.343 --> 00:19:14.177 Yeah, it's getting more. 00:19:14.260 --> 00:19:15.804 So a much bigger bundle there. 00:19:15.887 --> 00:19:17.931 We'll try, it might come in. 00:19:18.014 --> 00:19:19.265 Exactly. 00:19:21.935 --> 00:19:26.106 GORDON The race is in to surround the school of fish with the net. 00:19:31.027 --> 00:19:34.656 Wow. What a performance. 00:19:34.781 --> 00:19:37.242 GORDON Before we're able to close the net from below, 00:19:37.325 --> 00:19:41.371 the sonar identifies we aren't the only ones after these sardines. 00:19:41.496 --> 00:19:43.540 That's a big problem when the dolphins turned up. 00:19:45.208 --> 00:19:46.960 GORDON We'll have to work quickly to close the net and 00:19:47.085 --> 00:19:50.839 pull the sardines up, out of the reach of the dolphins. 00:19:50.922 --> 00:19:51.881 Is there an easier way? 00:19:51.965 --> 00:19:53.758 Joaquin! Shit! 00:19:53.842 --> 00:19:57.679 Come on, Gordon, you said to me this is gonna be easy to catch sardines. 00:19:57.804 --> 00:19:59.764 Maybe not so easy now, trust me. 00:20:06.771 --> 00:20:09.482 GORDON I'm sardine fishing off the coast of Portugal. 00:20:09.566 --> 00:20:11.317 Shit! Come on, Gordon. 00:20:11.401 --> 00:20:12.777 GORDON Struggling to secure the net 00:20:12.861 --> 00:20:15.989 and pull our catch clear of some hungry dolphins. 00:20:16.114 --> 00:20:19.617 You said to me, this is gonna be easy catch sardines. 00:20:19.701 --> 00:20:21.995 Maybe not so easy now, trust me. 00:20:22.078 --> 00:20:23.997 Hey, Gordon, is easy cooking? 00:20:24.122 --> 00:20:26.416 No, well yeah, you're right. 00:20:26.541 --> 00:20:28.001 I tell you what, get your jacket. 00:20:28.126 --> 00:20:29.335 A jacket? 00:20:29.419 --> 00:20:31.171 GORDON When it's not raining, 00:20:31.254 --> 00:20:33.298 and someone tells you to grab a raincoat. 00:20:33.423 --> 00:20:34.299 Where we going? 00:20:34.424 --> 00:20:36.176 GORDON And head to the other end of the net, 00:20:36.259 --> 00:20:38.887 you know what's next is not gonna be pleasant. 00:20:43.308 --> 00:20:45.226 So it's easy to catch sardines? 00:20:45.310 --> 00:20:46.811 Okay. 00:20:46.895 --> 00:20:48.938 I can't see. 00:20:49.022 --> 00:20:53.526 shit. 00:20:57.197 --> 00:20:59.115 Shit, seriously? 00:21:02.994 --> 00:21:04.746 There's no fish. 00:21:04.871 --> 00:21:07.332 There's no fish. 00:21:07.457 --> 00:21:09.334 Sardines, sardines, where are they? 00:21:09.459 --> 00:21:12.462 GORDON While a typical haul can contain up to 60,000 sardines. 00:21:12.587 --> 00:21:14.047 One sardine? 00:21:14.130 --> 00:21:15.673 GORDON Nature doesn't always play ball and 00:21:15.757 --> 00:21:18.176 sometimes, you can wind up with nothing. 00:21:18.259 --> 00:21:20.220 me. 00:21:20.303 --> 00:21:24.557 I only wanted 12 sardines, and all that for two. 00:21:26.601 --> 00:21:30.230 Man, that was insane. Come here you little bastard. 00:21:30.980 --> 00:21:32.941 GORDON When the last bit of the net is finally pulled aboard, 00:21:33.024 --> 00:21:35.568 it seems I've got just enough for the cook. 00:21:35.652 --> 00:21:38.404 This is the best sardines because they are the small one. 00:21:38.488 --> 00:21:41.282 Well I underestimated that, let me tell you. 00:21:41.366 --> 00:21:44.369 Next time I see a sardine, I know how hard it is to 00:21:44.452 --> 00:21:46.663 get them on board, bloody hell. 00:21:46.788 --> 00:21:50.083 All that work for a dozen sardines. 00:21:50.166 --> 00:21:53.670 I was expecting, you know, buckets full of sardines. 00:21:53.753 --> 00:21:55.380 Is that easy to catch sardines, 00:21:55.463 --> 00:21:56.673 like you said before. 00:21:56.798 --> 00:21:58.383 No, it's not. I apologize. 00:21:58.508 --> 00:22:00.426 Last time I'm gonna open my big mouth before I board, 00:22:00.510 --> 00:22:02.303 saying how easy it is fishing with a net. 00:22:02.387 --> 00:22:04.264 What a idiot. 00:22:04.347 --> 00:22:05.974 Now I've gotta do these justice, 00:22:06.057 --> 00:22:10.228 keep it simple and let the ingredients speak for itself. 00:22:20.947 --> 00:22:23.116 GORDON It's the day before I go head to head with Kiko, 00:22:23.199 --> 00:22:27.036 in the final cook and I'm meeting with Helder Cunha, 00:22:27.120 --> 00:22:31.374 the man responsible for making one of the most unique wines on the planet. 00:22:33.334 --> 00:22:36.421 I'm hoping to find the perfect pairing to the amazing seafood 00:22:36.546 --> 00:22:38.923 and pork on the menu. 00:22:40.049 --> 00:22:43.052 Helder. How are you, bud? 00:22:43.136 --> 00:22:45.263 Great to see you. So, you found this vineyard? 00:22:45.346 --> 00:22:48.057 Yeah, finding a vineyard in this is crazy. 00:22:48.141 --> 00:22:50.059 This is it. This is it here? 00:22:50.143 --> 00:22:51.644 Yeah. Stop it. 00:22:51.728 --> 00:22:53.855 It looks like rhubarb, it's all in the sand. 00:22:53.938 --> 00:22:56.774 Yeah. Just laid on the ground. 00:22:56.858 --> 00:23:00.737 Never seen grapes embedded in sand and so low as well. 00:23:00.820 --> 00:23:03.031 Sand makes all the difference. 00:23:03.990 --> 00:23:07.327 The story about Colares is that in the mid-19th century... 00:23:07.410 --> 00:23:10.705 ...there was this bug who killed all the vines in Europe. 00:23:11.039 --> 00:23:13.875 Except the ones who were planted in sand. 00:23:13.958 --> 00:23:16.669 And that's why Colares flourished. 00:23:16.753 --> 00:23:19.130 Because Phylloxera could not kill these vines. 00:23:20.131 --> 00:23:21.090 Wow. So, how old are they? 00:23:21.174 --> 00:23:23.176 Around 200 years. 200 years. 00:23:23.259 --> 00:23:24.802 GORDON Master winemaker, Helder, 00:23:24.886 --> 00:23:28.389 brings me to meet Señor Gonzalo, a man who has spent 00:23:28.473 --> 00:23:31.601 his whole life tending to these unique grapes. 00:23:31.684 --> 00:23:37.815 Ahh. Okay. May I? 00:23:37.899 --> 00:23:41.694 My god, so they're all embedded, oh, but in the sand. 00:23:41.778 --> 00:23:43.029 They are. 00:23:43.112 --> 00:23:45.782 They need to get that heat from the sand to really mature. 00:23:45.865 --> 00:23:49.911 And they stay in the sand throughout the whole growing process. 00:23:49.994 --> 00:23:52.288 They stay in the sand until today. 00:23:52.372 --> 00:23:54.916 Yeah, so you came in the perfect day. 00:23:55.041 --> 00:23:57.418 We need to put these grapes out of the ground, 00:23:57.502 --> 00:23:59.837 so they get some air, and dry. 00:23:59.921 --> 00:24:01.047 Bloody hell, what a process. 00:24:01.130 --> 00:24:02.507 Where's the trellis? Where do we? 00:24:02.590 --> 00:24:04.425 No, there's no trellis. 00:24:04.509 --> 00:24:06.135 GORDON Instead of a modern trellis, 00:24:06.219 --> 00:24:09.847 Señor Gonzalo crafts simple lifting posts from the reeds 00:24:09.931 --> 00:24:11.933 that surround the vineyard. 00:24:12.058 --> 00:24:15.520 Gotcha. May I? 00:24:16.771 --> 00:24:18.731 What a technique. 00:24:18.815 --> 00:24:20.650 The secret is not to break the vine, right? 00:24:20.733 --> 00:24:23.027 No, if you break, there's no grapes. 00:24:23.111 --> 00:24:25.154 That's perfect, that's perfect. 00:24:25.238 --> 00:24:26.447 Bloody hell. 00:24:26.531 --> 00:24:28.574 Now they're starting to hang though aren't they? Look. 00:24:28.658 --> 00:24:30.076 One thing you should know, 00:24:30.159 --> 00:24:33.579 all these grapes, all these leaves is just one sole vine. 00:24:33.663 --> 00:24:34.831 Stop it. Really? 00:24:34.914 --> 00:24:36.332 Yeah. It's true. 00:24:36.416 --> 00:24:38.459 Some more batons please, captain. 00:24:38.543 --> 00:24:41.546 Thank you. Thank you very much. 00:24:41.963 --> 00:24:43.881 I believe he's afraid that you ruin something. 00:24:43.928 --> 00:24:45.179 GORDON One mis-step, and I could 00:24:48.965 --> 00:24:53.845 No, trust me, I wouldn't ruin 200 years of history. 00:24:50.263 --> 00:24:54.350 accidentally destroy one of the oldest vines in Europe. 00:24:54.434 --> 00:24:56.144 Please don't step on them. 00:24:56.227 --> 00:24:57.270 Be careful. 00:24:57.395 --> 00:24:59.480 Don't ruin anything. 00:24:59.564 --> 00:25:01.482 Please, don't. 00:25:01.566 --> 00:25:03.067 bloody hell. Ah. 00:25:08.573 --> 00:25:09.574 Bloody hell. 00:25:09.657 --> 00:25:12.702 No please, don't, ah, don't ruin anything. 00:25:12.785 --> 00:25:13.870 Perfect. 00:25:13.953 --> 00:25:16.205 GORDON I'm in Portugal, attempting to lift grape vines 00:25:16.289 --> 00:25:20.501 out of the sand they're grown in, in an effort to dry the grapes out. 00:25:20.585 --> 00:25:21.794 What a process. 00:25:21.878 --> 00:25:23.087 I've never seen this before, you know that? 00:25:23.171 --> 00:25:26.424 This is the only part in the world that you see this. 00:25:26.507 --> 00:25:30.470 Wow. One huge vine and one sore back. 00:25:30.553 --> 00:25:32.305 So now... Good? 00:25:32.388 --> 00:25:34.891 So, it's time you get your treat. 00:25:34.974 --> 00:25:38.227 Oh The family jewels. 00:25:38.311 --> 00:25:41.439 The family jewels, Mr Gonzales. Shit! 00:25:41.522 --> 00:25:44.984 Oh shit. Bloody hell. 00:25:47.278 --> 00:25:48.905 So this is a 2009. 00:25:49.030 --> 00:25:51.240 2009 wow, and how many bottles do you produce? 00:25:51.324 --> 00:25:54.202 It was a very good vintage, 700. 00:25:54.285 --> 00:25:56.204 Wow. Only 700. 00:25:56.287 --> 00:25:59.415 So this is... this should be unique. 00:25:59.499 --> 00:26:01.042 Thank you, that's perfect, thank you. 00:26:01.167 --> 00:26:02.835 Oh my god, look at the color of that, 00:26:02.919 --> 00:26:04.045 syrupy isn't it? 00:26:04.128 --> 00:26:06.172 Yeah. 00:26:08.049 --> 00:26:10.426 God, that is delicious. 00:26:10.510 --> 00:26:11.928 I've got this saltiness. 00:26:12.011 --> 00:26:13.054 You don't get the hit at the beginning, 00:26:13.137 --> 00:26:14.514 that's incredible. 00:26:14.597 --> 00:26:16.516 It's because of this influence of the Atlantic, 00:26:16.599 --> 00:26:19.769 the sea breeze coming up and dropping in the vineyards. 00:26:19.894 --> 00:26:22.271 Really beautiful. Reds? 00:26:22.355 --> 00:26:23.356 Let's go for the red. 00:26:23.481 --> 00:26:26.567 GORDON The real standout is the 2009 Ramisco, 00:26:26.651 --> 00:26:29.362 one of only 30 bottles still in existence. 00:26:29.487 --> 00:26:30.530 Oh my god. 00:26:30.613 --> 00:26:32.240 I mean, that is beautiful, really beautiful. 00:26:32.323 --> 00:26:33.950 Oh my god, from here. 00:26:34.033 --> 00:26:35.451 The same vineyard. 00:26:35.535 --> 00:26:37.078 But it feels like I'm in the middle of Burgundy. 00:26:37.203 --> 00:26:39.080 I mean, that is incredible. 00:26:39.163 --> 00:26:41.082 Amazing. What a treat. 00:26:41.165 --> 00:26:43.209 Thank you. 00:26:43.292 --> 00:26:45.294 This tiny vineyard producing such magnificent wine, 00:26:45.378 --> 00:26:47.088 tasted like one of the most expensive Burgundies 00:26:47.213 --> 00:26:48.673 anywhere on the planet. 00:26:48.756 --> 00:26:51.968 That for me is one of the best kept secrets in Portugal, honestly, what a joy. 00:26:52.051 --> 00:26:52.927 Thank you, man. 00:26:53.010 --> 00:26:53.803 Thank you. 00:26:53.886 --> 00:26:55.513 A welcome gift for the mayor, definitely, 00:26:55.596 --> 00:26:56.806 but it's too good to cook with. 00:26:56.931 --> 00:26:58.474 I think we need to serve that with, maybe, 00:26:58.558 --> 00:27:00.476 one of the main courses, or some of that pork. 00:27:00.560 --> 00:27:03.187 I'm definitely using that in the final cook. 00:27:09.569 --> 00:27:10.903 What an incredible week. 00:27:10.987 --> 00:27:13.906 My Portuguese adventure has been truly amazing. 00:27:13.990 --> 00:27:18.411 Now I'm heading back towards Nazaré because today is the 00:27:18.494 --> 00:27:22.707 big cook and I know how competitive Kiko is, 00:27:22.832 --> 00:27:26.335 and trust me, that guy wants to kick my butt. 00:27:26.419 --> 00:27:29.005 This is gonna be one hell of a showdown. 00:27:30.673 --> 00:27:31.591 Kiko. 00:27:31.674 --> 00:27:32.508 Good. 00:27:32.592 --> 00:27:33.593 Good to see you again, my man. You good? 00:27:33.676 --> 00:27:35.720 Of course. Good to see you back. 00:27:35.845 --> 00:27:37.013 What a view. Come on. 00:27:37.138 --> 00:27:39.140 What a view and, thankfully, no waves today, 00:27:39.223 --> 00:27:41.142 so we can speak better because if there was waves 00:27:41.225 --> 00:27:43.436 we could not be speaking with the sound of the waves. 00:27:43.519 --> 00:27:44.604 Crashing. Yeah. 00:27:44.687 --> 00:27:46.147 That's exactly what you've been doing in about an 00:27:46.230 --> 00:27:47.857 hour's time when I finish cooking, 00:27:47.940 --> 00:27:49.150 you'll be crashing on the floor. 00:27:49.233 --> 00:27:50.735 The way you're feeling too. 00:27:50.818 --> 00:27:52.236 What an amazing week. It was good? 00:27:52.320 --> 00:27:53.946 You said, understand the beauty, 00:27:54.030 --> 00:27:57.033 the ruggedness, I get it now, the power of the sea. 00:27:57.158 --> 00:27:58.159 Huge. 00:27:58.284 --> 00:28:00.870 You start by that, you can maybe you can have a chance to beat me. 00:28:00.953 --> 00:28:02.371 Well, are you ready? 00:28:02.455 --> 00:28:04.165 I was born ready for you, man. 00:28:04.290 --> 00:28:07.084 Here we go, right. What are you cooking? 00:28:07.168 --> 00:28:09.670 I'm gonna do a beautiful pork, 00:28:09.754 --> 00:28:12.048 peppers, garlic, onions, yes? 00:28:12.131 --> 00:28:13.090 Clams as well. 00:28:13.174 --> 00:28:14.634 So you get everything through my culture. 00:28:14.717 --> 00:28:17.053 Are you using that whole loin of pork? 00:28:17.178 --> 00:28:19.096 I'm just taking like a kilo from here. 00:28:19.180 --> 00:28:20.097 Gotcha. 00:28:20.181 --> 00:28:21.182 Do you know what I'm gonna use? 00:28:21.307 --> 00:28:22.600 What? The skirt. 00:28:22.683 --> 00:28:24.393 Secretos. Secretos. 00:28:24.477 --> 00:28:26.896 That's cheating, man. That's the best part of the pork. 00:28:27.021 --> 00:28:28.189 Really. 00:28:28.272 --> 00:28:31.776 Now, I think I've done something that you've never done. 00:28:31.901 --> 00:28:32.735 Tell me. 00:28:32.818 --> 00:28:34.820 Have you been out here and fished for sardines? 00:28:34.904 --> 00:28:35.780 No. No. 00:28:35.905 --> 00:28:36.989 Never. How was that? 00:28:37.073 --> 00:28:37.907 Amazing. 00:28:38.032 --> 00:28:39.283 Good sardines. How many? 00:28:39.367 --> 00:28:40.785 12. Just 12? 00:28:40.910 --> 00:28:42.411 There were dolphins in the water. 00:28:42.495 --> 00:28:43.704 Oh, that's. 00:28:43.788 --> 00:28:46.499 Yeah, I think they call it in English, an epic fail, yeah? 00:28:46.582 --> 00:28:49.502 Yeah, you're right. It was worth it. 00:28:49.627 --> 00:28:51.212 I totally get what you're saying about the humble, 00:28:51.295 --> 00:28:53.422 rugged approach, nothing flash, okay? 00:28:53.506 --> 00:28:55.383 What you doing with that pork by the way? 00:28:55.466 --> 00:28:57.426 Same thing as you, it's like a surf and turf. 00:28:57.510 --> 00:29:00.721 Pork with mussels and a little bit of Massa de Pimentão... 00:29:00.805 --> 00:29:04.100 Made with peppers, garlic, a little bit of wine and salt. 00:29:04.225 --> 00:29:06.435 Something very typical in Portugal. 00:29:06.519 --> 00:29:08.145 Have you ever gone for those barnacles? 00:29:08.229 --> 00:29:09.605 No, never. 00:29:09.689 --> 00:29:10.731 So, hold on a minute, hold on. 00:29:10.815 --> 00:29:11.816 Let's get one thing clear. 00:29:11.941 --> 00:29:13.109 That's two things I've done that you haven't done. 00:29:13.234 --> 00:29:14.652 I'm more Portuguese than you now. 00:29:15.820 --> 00:29:18.030 Hey, no? 00:29:18.114 --> 00:29:19.699 What you doing with your sardines? 00:29:19.782 --> 00:29:22.118 Very simple, as I told you before, posh sardines. 00:29:22.201 --> 00:29:23.369 You're going posh? 00:29:23.452 --> 00:29:24.620 I'm doing that in your honor, 00:29:24.704 --> 00:29:25.871 your three Michelin stars. 00:29:25.955 --> 00:29:27.039 Stop it. 00:29:27.123 --> 00:29:28.958 Now I'm taking out the fillets from the sardines. 00:29:29.041 --> 00:29:30.835 You're taking off the bone as well? 00:29:30.960 --> 00:29:32.044 Of course. 00:29:32.128 --> 00:29:34.046 Kiko, no. I told you. 00:29:34.130 --> 00:29:36.966 You said, keep it simple, don't go fancy, right? 00:29:37.091 --> 00:29:38.884 I don't know why you're doing this. 00:29:38.968 --> 00:29:40.553 To beat you. 00:29:40.678 --> 00:29:42.054 GORDON Kiko may be going posh, 00:29:42.138 --> 00:29:43.973 but I'm using whole sardines. 00:29:44.098 --> 00:29:47.560 But first, I need to cook the skirt for my own version of 00:29:47.685 --> 00:29:49.854 spicy pork and clams. 00:29:49.937 --> 00:29:52.189 Look at that, oh my god, 00:29:52.273 --> 00:29:53.983 pork that actually tastes like a fillet steak. 00:29:54.066 --> 00:29:55.568 How beautiful is that. 00:29:55.693 --> 00:29:57.486 Look at this, posh technique. 00:29:57.570 --> 00:30:00.448 Piece of paper, look like we are working in a three 00:30:00.531 --> 00:30:02.199 Michelin star restaurant, yeah? 00:30:02.283 --> 00:30:03.743 Kiko tells me, at the beginning of the week, 00:30:03.826 --> 00:30:05.202 keep it straight, keep it simple, 00:30:05.286 --> 00:30:06.579 keep it humble. 00:30:06.704 --> 00:30:08.873 He's filleting sardines. 00:30:08.998 --> 00:30:10.166 Are you sure you're Portuguese? 00:30:10.291 --> 00:30:13.502 A little bit. Let me call my mother. Mother? 00:30:13.586 --> 00:30:15.463 You've gone all LA on me. 00:30:15.546 --> 00:30:17.590 GORDON I think Kiko maybe trying to trick me 00:30:17.715 --> 00:30:21.385 to gain the upper hand, but, I'm not exactly sticking to 00:30:21.469 --> 00:30:23.512 his advice either. 00:30:23.596 --> 00:30:25.181 How are you going to cook the barnacles? 00:30:25.306 --> 00:30:26.807 Just simple water? 00:30:26.891 --> 00:30:27.892 I'm gonna sauté them. 00:30:28.017 --> 00:30:30.811 Really? Okay. 00:30:30.895 --> 00:30:32.396 GORDON He can act as if dressing up the 00:30:32.480 --> 00:30:34.106 barnacles is the wrong approach, 00:30:34.190 --> 00:30:36.734 but he's not gonna trick me twice. 00:30:36.817 --> 00:30:37.735 I'm almost done. 00:30:37.818 --> 00:30:39.612 Stop it, I'm one dish in for god's sake, 00:30:39.695 --> 00:30:40.946 I've got two more to do. 00:30:41.030 --> 00:30:43.491 If you need a pair of hands, I'm right here. 00:30:43.574 --> 00:30:44.825 Watch out. 00:30:44.909 --> 00:30:48.829 This is how you cook a sardine. Man. 00:30:48.913 --> 00:30:50.247 Don't cook it too much. 00:30:50.331 --> 00:30:51.916 I feel like you're giving me a cookery lesson as well. 00:30:52.041 --> 00:30:55.336 I love this, they are beautiful. 00:30:55.461 --> 00:30:57.338 GORDON With the guests arriving any minute, 00:30:57.421 --> 00:31:01.801 Kiko is way ahead of me and I'm feeling the pressure. 00:31:01.884 --> 00:31:04.929 I'm going to plate my posh sardines. 00:31:05.012 --> 00:31:07.139 Oh shit, my sardines are burning. 00:31:07.223 --> 00:31:08.766 It's on fire. 00:31:08.849 --> 00:31:10.559 Keep it simple but don't burn anything, okay? 00:31:10.643 --> 00:31:12.228 Shit. 00:31:18.609 --> 00:31:20.361 Oh shit. My sardines are burning. 00:31:20.444 --> 00:31:22.071 Your sardine is burning. It's on fire. 00:31:22.154 --> 00:31:24.782 Keep it simple, but don't burn anything okay? 00:31:24.865 --> 00:31:26.075 Shit. 00:31:26.158 --> 00:31:27.159 Oh the mayor. 00:31:27.243 --> 00:31:29.161 Boa tarde, chef Kiko. 00:31:29.245 --> 00:31:30.955 GORDON The mayor has arrived with his family 00:31:31.080 --> 00:31:32.665 and his fisherman father. 00:31:32.748 --> 00:31:34.375 Welcome. Nice to see you. 00:31:34.458 --> 00:31:35.334 Welcome too. 00:31:35.418 --> 00:31:36.377 Thank you so much for coming. 00:31:36.502 --> 00:31:39.380 GORDON I hope they'll all appreciate the work that's gone into this meal. 00:31:39.505 --> 00:31:42.842 So, we got that beautiful pork from the amazing Portuguese black pigs, 00:31:42.925 --> 00:31:45.177 and then the clams and there a little bit of surf and turf. 00:31:45.261 --> 00:31:47.513 The percebes. I actually got them myself. 00:31:47.596 --> 00:31:48.472 Yeah? 00:31:48.556 --> 00:31:50.474 I've done something today that he hasn't done in 20 years. 00:31:50.558 --> 00:31:53.894 I've dive for percebes and I went fishing for sardines, so. 00:31:53.978 --> 00:31:57.606 Fingers crossed you'll taste the essence, yes? 00:31:57.690 --> 00:32:00.025 Don't trust him. Okay, don't trust him. 00:32:00.109 --> 00:32:01.569 Your clams are burning. 00:32:01.652 --> 00:32:03.279 Really? Yes. 00:32:03.404 --> 00:32:05.614 I can't cook your food as well. Really? 00:32:05.698 --> 00:32:07.908 When you've hand fished a sardine, 00:32:07.992 --> 00:32:10.202 they just taste completely different. 00:32:10.286 --> 00:32:12.997 The black pig, stunning. The clams, amazing. 00:32:13.080 --> 00:32:16.792 My beautiful base layer of flavors that absolutely hit 00:32:16.876 --> 00:32:19.628 the right notes and a big learning curve for me. 00:32:19.712 --> 00:32:21.338 Right, two dishes done, how many have you done now? 00:32:21.422 --> 00:32:22.715 I'm good. 00:32:22.840 --> 00:32:24.800 Shit, are you serving up? 00:32:24.884 --> 00:32:26.594 I'm serving up. I'm ready. 00:32:26.677 --> 00:32:29.221 Last dish, the most dangerous one, percebes. 00:32:29.345 --> 00:32:32.139 a traditional pork and clams, Alentejana style, 00:32:30.598 --> 00:32:33.225 If you pass that test, you get the Portuguese culture. 00:32:33.309 --> 00:32:36.020 Excuse me, I bloody risked limb and life for those bloody things. 00:32:36.103 --> 00:32:37.938 Beautiful. 00:32:38.022 --> 00:32:39.315 GORDON Kiko's posh take on traditional 00:32:39.405 --> 00:32:40.614 Okay, I wanna see that. 00:32:44.398 --> 00:32:49.361 sardines features de-boned fillets on toast and he's made 00:32:47.323 --> 00:32:49.450 using porco preto. 00:32:49.533 --> 00:32:51.619 I'm going to start drinking my champagne just to 00:32:51.702 --> 00:32:54.997 admire my moment of happiness here. 00:32:55.873 --> 00:32:57.249 GORDON In an effort to stand out. 00:32:57.333 --> 00:32:58.584 Lemon zest with percebes? 00:32:58.667 --> 00:32:59.752 Yes. 00:32:59.877 --> 00:33:01.629 GORDON I've taken the percebes to the next level, 00:33:01.712 --> 00:33:04.048 by sautéing them in onions and white wine, 00:33:04.131 --> 00:33:07.051 and finishing them with garlic chips. 00:33:07.176 --> 00:33:08.052 Garlic chips? 00:33:08.177 --> 00:33:10.054 And you were talking me that I get posh and you are using 00:33:10.137 --> 00:33:11.263 garlic chips, man? 00:33:11.347 --> 00:33:12.598 Fried. Fried, fried. 00:33:12.681 --> 00:33:14.099 Come on, man. 00:33:14.183 --> 00:33:16.727 Now that looks Portuguese, come on. 00:33:17.770 --> 00:33:20.648 Oh man. And boom. 00:33:20.731 --> 00:33:24.985 He said, keep it simple, and you did the opposite, man. 00:33:25.069 --> 00:33:26.695 Amazing. 00:33:26.779 --> 00:33:28.280 GORDON I've prepared grilled sardines 00:33:28.364 --> 00:33:33.202 stuffed with peppers, tomatoes, chilies and garlic breadcrumbs. 00:33:33.285 --> 00:33:36.622 My Portuguese clams and pork, is a spicier take and uses the 00:33:36.705 --> 00:33:40.209 secretos of the porco preto and, 00:33:40.292 --> 00:33:44.088 for extra credit, I'm serving my sautéed percebes. 00:33:44.213 --> 00:33:46.382 If you told me you were gonna fillet the sardines, 00:33:46.465 --> 00:33:47.675 I would've been here an hour earlier. 00:33:47.758 --> 00:33:49.593 No, it's beautiful, you did a good job. 00:33:50.636 --> 00:33:52.930 You understood Portuguese cooking, definitely. 00:33:53.013 --> 00:33:55.516 Okay, dinnertime. 00:34:01.952 --> 00:34:04.454 They seem to be enjoying it. 00:34:05.856 --> 00:34:07.065 The old man at the end, 00:34:07.149 --> 00:34:09.192 he's digging straight into the sardines. 00:34:09.276 --> 00:34:10.360 I think it's a winner. 00:34:10.786 --> 00:34:12.579 It's a different way of cooking sardines. 00:34:12.663 --> 00:34:14.581 I never tasted like this. 00:34:14.665 --> 00:34:21.505 We are not used to eat sardines with all this spices, but, it's good. 00:34:22.381 --> 00:34:23.924 It's a different way. 00:34:24.007 --> 00:34:25.217 The pork and clams. 00:34:25.300 --> 00:34:26.802 This one is a traditional way. 00:34:26.885 --> 00:34:28.595 Kiko is doing the traditional way, 00:34:28.679 --> 00:34:33.308 I used to having like that, Gordon's is a different approach, spicy. 00:34:33.392 --> 00:34:34.935 A little bit too spicy. 00:34:35.018 --> 00:34:36.103 Gordon's. 00:34:36.228 --> 00:34:38.939 I love this, that was a bit of a surprise. 00:34:39.022 --> 00:34:41.441 I like this one better, 'cause I like spicy food as well. 00:34:41.525 --> 00:34:43.026 It's a new flavor I think. 00:34:43.110 --> 00:34:44.319 Which one do you prefer, pa? 00:34:45.404 --> 00:34:49.616 Well, it seems that dad prefers pork and clams by Gordon. 00:34:49.700 --> 00:34:51.076 It's good for wine. 00:34:52.202 --> 00:34:53.704 It's good for wine. 00:34:53.787 --> 00:34:56.290 They're smiling. And they are happy. 00:34:56.373 --> 00:34:59.042 It's quite interesting having the peppers and all of 00:34:59.126 --> 00:35:01.962 the flavors that he included within the sardine. 00:35:02.045 --> 00:35:04.631 I think Kiko's is really good. 00:35:04.715 --> 00:35:06.216 It's amazing. This one. 00:35:06.300 --> 00:35:08.343 The plates are empty though. Shall we? 00:35:08.427 --> 00:35:10.929 Let's go. 00:35:13.265 --> 00:35:16.935 Lots of happy faces. Yeah, definitely. 00:35:17.019 --> 00:35:18.729 Let's start with the sardines. 00:35:18.812 --> 00:35:20.731 I love both of them... Yes. 00:35:20.856 --> 00:35:24.359 But, the experience of that sardine, 00:35:24.443 --> 00:35:27.779 I think it's yours Gordon, I might prefer it. 00:35:27.863 --> 00:35:29.364 Right, thank you, mayor. 00:35:29.448 --> 00:35:30.866 That's the verdict of jury? 00:35:30.949 --> 00:35:33.785 All of you? 00:35:33.879 --> 00:35:35.381 And Kiko is quite skilled by the way. 00:35:36.075 --> 00:35:37.785 I really liked the traditional way, 00:35:38.269 --> 00:35:40.396 You know how powerful the mayor is, right? 00:35:39.906 --> 00:35:41.950 Yes, clams and pork. 00:35:41.668 --> 00:35:44.671 we all know it, we all love it, but, 00:35:44.755 --> 00:35:46.673 I really like Gordon's one. 00:35:46.757 --> 00:35:50.802 Again, even the girls. Come on, it's not fair. 00:35:50.886 --> 00:35:53.096 It just, it's different, it's really good. 00:35:53.180 --> 00:35:54.473 I'm getting so sad. 00:35:54.598 --> 00:35:57.392 And the sardines for me was also about the peppers and all the 00:35:57.476 --> 00:36:00.604 ingredients inside the sardines, it's different. 00:36:00.687 --> 00:36:04.399 Where should I go? Should I go under the table? Should I go under the table? 00:36:04.483 --> 00:36:06.526 I love both of them, but. 00:36:06.610 --> 00:36:08.320 Now she's trying to convince me, 00:36:08.403 --> 00:36:10.197 I love both of them? No, come on. 00:36:10.322 --> 00:36:11.448 Yeah, but what about you? 00:36:11.990 --> 00:36:13.116 What do you like more? 00:36:13.283 --> 00:36:14.368 Everything. 00:36:14.743 --> 00:36:16.036 He said everything. 00:36:16.119 --> 00:36:17.496 I love that. How were the percebes? 00:36:17.579 --> 00:36:18.830 That didn't convince me. 00:36:18.914 --> 00:36:21.333 Okay, okay. See what the man said? 00:36:21.416 --> 00:36:23.418 Percebes didn't convince him, okay? 00:36:23.502 --> 00:36:27.839 It for me, is simple, boiling water, salt and barnacles. 00:36:27.923 --> 00:36:29.091 Yes. I love him. 00:36:29.174 --> 00:36:30.509 No garlic, no onions, no alcohol. 00:36:30.634 --> 00:36:32.135 No, simple. Mayor, I get it. 00:36:32.219 --> 00:36:34.805 Trust me, I'm a happy cook right now. 00:36:35.806 --> 00:36:40.060 GORDON I may have over complicated the percebes, but, a win is a win. 00:36:40.477 --> 00:36:42.396 Portuguese lesson learned. 00:36:42.479 --> 00:36:45.440 Thank you to you, for giving me the right guidance 00:36:45.524 --> 00:36:47.651 to come back and kick your butt. 00:36:47.776 --> 00:36:50.070 Really kicked me, man. Really kicked me. 00:36:50.153 --> 00:36:51.363 That was an incredible cook off. 00:36:51.446 --> 00:36:53.949 Kiko, as a competitor? The guy's full on. 00:36:54.032 --> 00:36:57.869 This week I've really tapped into the bold spirit of the 00:36:57.953 --> 00:37:02.958 Portuguese way, understanding less is more, keep it simple. 00:37:03.083 --> 00:37:06.169 I've had a gorgeous time, and you have one of the most 00:37:06.253 --> 00:37:08.463 stunning countries anywhere in the world, 00:37:08.547 --> 00:37:11.133 it's been a blessing, thank you. Chef? 00:37:11.216 --> 00:37:13.176 Thanks to you, man, really. 00:37:13.260 --> 00:37:15.679 God bless. 00:37:18.390 --> 00:37:21.476 Wow, what a result, honestly, Portugal has been an 00:37:21.560 --> 00:37:23.145 amazing eye opener. 00:37:23.228 --> 00:37:25.397 This week I've felt like a true adventurer, 00:37:25.480 --> 00:37:28.775 I've risked life and limb diving for those bloody barnacles. 00:37:30.986 --> 00:37:35.073 And then, faced that amazing ocean for those tiny sardines. 00:37:35.157 --> 00:37:37.868 I've even found a vineyard that grows in sand and farmed 00:37:37.993 --> 00:37:40.704 the most delicious pigs that literally brought me to my knees. 00:37:40.829 --> 00:37:43.582 But now, onto my next adventure.