1 Paolo, it's amazing. Thank you very much... NERIDA: Delicious. Thank you. ...that you really liked it. I loved it. Mmm. That is ridiculous. (CHUCKLES) Can you learn to cook like this for me, darling? Cheers. Cheers. UPBEAT MUSIC Captions by June Yeow. www.able.co.nz Captions were made possible with funding from NZ On Air. Copyright Able 2016 SHANE: All righty. NERIDA: Wanna see where we're going. BOTH: Hawke's Bay. Yes, baby! Know it well. Wine country. No kids for the weekend. Yep. Shane and I met on the very first series on Dancing With the Stars NZ, back in 2005. I'm a professional dancer, Shane is an actor, and six months down the track, and we kinda realised, 'We can probably be more than friends,' and, uh, here we are, two boys later. Yeah. I absolutely love Hawke's Bay. It's been a real getaway destination for Nerida and I. There seems to be this constant summer temperature down in Hawke's Bay. And I'm excited to see what's coming up and if there will be something different that we can latch on to and do again next time. UPBEAT MUSIC Being without the kids for a few days gives Shane and I a really nice chance to spend some time together and have a bit of fun and enjoy some food and have some laughs, and it's just our time. It'll be fantastic. Here we are. I know that we're going to be in for a pretty full-on weekend. I'm excited to see what we've got. Okie-dokie. It says (READS) 'Welcome to sunny Hawke's Bay. 'Take yourselves back in time to see how Napier's made its name as the art deco capital of the world.' The Art Deco Trust. That's so cool. I love art deco. Reeeeeally excited. JAUNTY MUSIC Nerida. Tony. Hello. Welcome. Shane, great to see you. Nice to see you as well. How are ya? Welcome to Napier ` the art deco capital of the world. I know! I know! Thank you. And have I got a treat for you this afternoon. (LAUGHS) But first, you've gotta dress to suit the occasion. (CHUCKLES) Yes, please. OK, let's go. Cool. 'I love dressing up, and especially in 1920s gear. 'The Gatsby era was so glamorous, and, you know, the etiquette was fantastic. 'The men were gentlemen and the ladies were glamorous, and the hair and make-up was` was quite unique. 'It was really different, and it was always really exciting and lots of lights, 'and, uh, the music was fantastic in that time. 'So dressing up that that kind of gear just gets me buzzing. I love it.' JAUNTY MUSIC So hard to please. Is that the one? > That's the one. Brilliant. > Nerida? You're all set to go? Yes. Ready. Follow me. We're on our journey. Yay! UPBEAT CLASSICAL MUSIC The car's really cool. It's authentic, and it's` it's really neat. It's from that era, and you feel like you're kinda transporting yourself back into that time again. I always knew that there was a big earthquake in Napier which completely devastated the town. But, you know, rather than putting so much of a negative spin on it, people celebrate it with art-deco weekend, and with the Art Deco Trust, they keep it alive and they celebrate the new era and the new town, and that's what makes it really positive, and that's why, I think, they celebrate it all the time. It's more about the regeneration of Napier, rather than the destruction. It's a fantastic start to our trip. OK, we're going to hop out. We're going to go have a look into our municipal theatre ` one of the grand, grand buildings of the town. Thank you. Can we go on the stage? Oh, I'm sure we can organise for you to go on the stage. Good man. GENTLE, FLOWING MUSIC Oh look. There's your poster ` 'Then Comes Love'. Spotted it straightaway. That's not it, is it? Yeah. Wow. That was, uh, 11 years ago now. We had just finished Dancing With the Stars at that point, and I toured that show. And we opened it here because James Griffin wrote it, who was a Napier local. 'Do you know what ` being on the stage is kind of a happy place for me. 'It's what I do. It's what I do for a living. It's` I feel very comfortable up there. 'I don't feel nervous. I feel more nervous in the room with a few people making small talk 'and talking to them than I am standing up on a stage, being somebody else or being a character.' We were lucky enough to work in London, and we toured all of the theatres in the UK and stuff like that, working in the West End. So I was on a one ticket show for a whole year. And it was the same thing every night. We got Sunday nights off, and there were times I used to get so frustrated or bored and think, 'What's happening here?' But I always` when I felt like that, I would always go to theatre, and I would lie on the bed that was on the stage ` we used to do Rocky Horror Show and stuff ` I would lie on the bed and look up and remember that in Palmerston North, I was a travel agent and I wanted to become an actor; I went to England, and it's not so bad after all. And you look at the big grid and the lights and the smell of the place, and you think, 'Actually, I'm pretty lucky. 'I get to look at that. It's great.' Anyway... < OK. (CHUCKLES) UPBEAT MUSIC I'm really excited to know where we are going next. Do you mind if I have a look at the card? Dun, dun... OK. (READS) Head out of town and check into your accommodation at the boutique... Millar Road? (CHUCKLES) I've stayed at Millar Road. Have you? Yep. It was quite possibly the best accommodation I have ever stayed at. There's more. It says (READS) 'Relax and take in the surroundings 'and enjoy a home-made meal for dinner.' That's amazing. Ooh, I'm excited. 'It's the most incredible accommodation I've ever stayed at. 'As luxurious as it is, there's something that hits you when you walk through that door 'and you realise that, actually, this could be your home.' 'Top of the mountain, and you've got 360-degree views. Oh, it's just a magic place to stay.' UPBEAT MUSIC CONTINUES Don't know where we are going to eat tonight, and then all of a sudden, the surprise ` Paolo is coming to cook for us. Finding out we had a personal chef for the night at Millar Road was something super special. Paolo. Hi, Shane. How are ya? I'm very good. And you? Thank you for cooking for us tonight. That's awesome. But I love to cook. Good. Teach me. Teach me some of your tricks. That's good. You like to make a bruschetta, yeah? Never made one. Here we go. You know what salsa verde is? Salsa verde. Yeah. Salsa verde is green sauce, basically. Mm-hm. So if you use anything that is green, you're fine. OK. (CHUCKLES) OK. Can you chop? Chop, chop, chop? Ooh, what are you cooking? Uh, Paolo is teaching me how to make a salsa verde. 'I love to cook. The man is so generous. He just opens up and says, "Well, you can cook with me." 'It's a real Italian way. 'Cooking to them is not a necessity; it's a family way. 'Cooking is about drinking wine and laughing and eating and doing it with friends and family. 'That's what Paolo does so well.' 'I know how much Shane loves to cook, and just to have somebody there with him who's an expert - 'learning now techniques and learning how to cook new things gives him such a buzz. 'And presenting it to somebody who appreciates food like I do, I know that he really enjoys. 'It's just such a special thing.' Paolo, it's amazing. Oh, thank you very much. < Delicious. Thank you. Glad you really liked that. I love it. < (LAUGHS) Look ` simple, easy. > Salute. Salute ancora. > Salute. Salute. 'The food that Paolo cooked was amazing. 'Every single that that I tasted was like I'd never tasted it before. 'And it was just delicious. The combinations were so amazing. Incredible food. Incredible.' 'TV's not on. No remotes on the table. Kids are tucked up in bed. 'And it's just` just us. We can talk.' Oh, cheers. Thank you, darling. GLASSES CLINK Cheers. 'Fantastic end to day one, to sit down and enjoy a nice meal and have a nice glass of wine 'in a beautiful house. I mean, what can you say? It was perfect.' Be in to win your own NZ escape, including flights, car hire, accommodation and activities. Head to ournzescape.tv to enter. So cute! She's our hand-raised bird, so she thinks parents are humans. Isn't that right? The detail is amazing. Yeah, the detail's incredible. That's a really cool idea. It's simply stunning. 1 DRAMATIC MUSIC 'The next morning, walking through Napier town, I mean, there was a marathon going on, 'and the buzz was just incredible. 'To be there amongst it all and just to watch it and support them is` is really cool.' 'As we were sitting at the start line, the music's playing, 'and there is a tension in the air. And both Nerida and I ` hearts are beating faster and faster. 'It's brilliant. I want to be in that` in that pack.' UPBEAT MUSIC Tell you what ` I'm still buzzing from that marathon stuff, though. That was really cool. Right. I'm gonna open this now. OK. > You ready? Yep. > READS: 'If you like art and you like it big, then Napier is the place for you. 'Grab a bike and be guided around the city's street art scene`' Awesome. Yeah. '...before you finish the day off with a swim.' Great! Cool. Now, we've just watched, what, 3000 people run, and we're gonna ride a bike? Yeah. Let's go. That's how I prefer to do it. (LAUGHS) Hi, guys. Hi! Hi. I'm Ash. Hi, Ash, nice to meet you. I'm Nerida. Hi. So I'm your Sea Walls tour guide of the day. So we're just gonna go on a little cycle and visit some of the murals that were painted in March of this year. All right? Let's do it. 'I really enjoy looking at art and just having a chat to somebody about it. And just to do that on bikes, 'that's a really cool idea.' Really like that. The Sea Walls project was brought to Napier, kind of promoting ocean environmental issues through art. It's just a different way of getting these conversations started, and we just want to bring these issues into the forefront, but in a positive way. GENTLE MUSIC I love this mural. Wow. (LAUGHS) I` It's amazing. I just love, you know, from back here, you can see the whole thing. Mm. The amount of detail that went into it is really incredible. We nearly wiped the blue whale out of extinction, so he wanted to bring the issue of what damage we are doing to our animals. LIVELY GUITAR MUSIC This one is my favourite wall, I think. So, the artist that we gave this to is a Japanese artist. He's based in Berlin, named Twoone. And his topic was the endangered seabird. So he chose the Chatham Island shag. I think he did it in such a beautiful way, and he had such an interesting process ` did everything on rollers. So he'd just be standing at the base of the wall with this pole that was, like, 2m long, just dabbing it on the wall to get the texture in the wings. Yeah, it was really really interesting to watch how he did it. AWE-INSPIRING MUSIC Well, you certainly saved the best one for last. I know! (CHUCKLES) It's amazing. Wow! So this one was a collaboration, which is what you'd want on a over 120m mural. It's huge, and, yeah, so it goes from the Octopus down to the eel, which is endemic to NZ and on the endangered list. Just the detail is amazing. Yeah, the detail's incredible. So this took a week as well? Yeah. And I mean, it's funny, cos you can look at, you know, some of the smaller ones, 'Oh wow, that took a week.' But then you look at this one and think it took the same time. It's incredible. 'You can pass these murals in the bay and not really and not really take any notice of them. 'Sit back on a bike and listen to this girl, who's passionate about it, 'and find out the reason why they're doing it. It's` It's just simply stunning.' All right. Well, I'm glad you guys like this one. I'm gonna leave you here, and I think you're heading into the National Aquarium now. Nice to meet you. Thanks very much. All right. Nice to meet you. Thank you. Thank you so much. It's been great. Thank you. Hi there, guys. Welcome to the National Aquarium. My name's Matt. Hi, Matt. I'm Shane. Hello. My wife, Nerida. I'm Nerida. Hello. Nice to meet you. It's just in time for feeding. I need a couple of people for bait for the sharks, for a bit of a swim. You guys keen? (LAUGHS) Oh my God. Yes! Yes. Doesn't hurt too much, OK? (LAUGHS) Excellent. OK. Let's go through. Come on. Good luck. Cool. (LAUGHS NERVOUSLY) You're coming with me! Hurry up. All right. This is our main tank here. There is 1.5 million litres of water in here. This is where you're gonna go into. Are they... fish-eating sharks or` or` plankton`? (LAUGHS) I mean` Sharks will eat whatever's handed to them. It's you two today. That's what's been handed to them. (LAUGHS) OK, this is Sarah. This is the biggest one, OK? Oh OK. Now, because of the concave of the tunnel, you've gotta add on 25% to get their true size. Oh... So she's actually 25% bigger than what you're seeing right now. Right. But you'll find that out once you get in the water ` that she's much, much bigger. You're just gonna float on the surface. Not too much fast movements; just little movements. No, I'm all good with that! (CHUCKLES) And just relax. Just here, though, we'll get some wetsuits sorted. Oh, put your arms in and just check your arms, make sure... Chuck an arm in. Your` Probably your left` (EXCLAIMS) What's wrong? That's really funny (!) (CHUCKLES) What's wrong? What's in there? (LAUGHS) I'm not putting my arm` What's in it? What's wrong? (CONTINUES LAUGHING) We have a problem, Houston. I think I just wee'd a bit. (LAUGHS) Is it the w-wetsuit or something? No. (LAUGHS) What's happened? What`? Oh right! (CHUCKLES) Oh! That was from yesterday. He must get that posted back to him, actually. (LAUGHS) (CHUCKLES) Yeah, that one didn't quite survive. Oh my God. That got me. OK. Yep. Good. (CHUCKLES) SUSPENSEFUL MUSIC 'I'm really apprehensive. We can see a shark fin that's waving in the water coming towards us 'as we're getting in.' SUSPENSEFUL MUSIC CONTINUES The heart's racing quite a bit. Gotta say, getting into the tank, and you just hear the 'whoosh' of the water. And I'm thinking to myself, 'Thank goodness no one can hear me, cos I'm swearing profusely.' The shark is coming towards me, closer and closer, and I don't know where to go. All I remember is Matt saying, 'Don't flap around too much. Put your hands by your chest 'and just stay really still and hope for the best.' That's scary. That's pretty scary. First thing I did when I put my snorkel on was see a shark coming towards me. So (PANTS) ` you just naturally breathe` hyperventilate, so I had to bring my head up, just to calm my breathing down so I could enjoy this experience. I got that under control. I went down there, and my bloody Australian wife decided it would be funny to grab hold of my ankle. (CHUCKLES) I thought, 'What's that? What the hell's that? Oh, it's an Aussie. Oh, it's worse than a shark.' JAUNTY MUSIC 'I got a flipper in the face for that, but, um, I thought it was pretty good at the time. (CHUCKLES)' Sarah ` she's massive. Oh! Every time she came near me, it was like, 'Ahhhhh!' Thank you, Matt. Oh! < All good? Yeah. Thank you. JAUNTY MUSIC 'After swimming around in the tank, I think, "What else can there be?" 'And next minute, I realise we're out in a penguin enclosure.' Oh, they're so cute! All right. So at the moment, we have Mr Mac, Moe and Gonzo. Mr Mac? Who's Mr Mac? Uh, Gonzo might look a little bit different to the others. He's actually missing a flipper due to fishing nylon entanglement, so... Aw! Um, the other two are abandoned chicks. So you guys have a go. Grab the fish. Now, if you drop any of the fish, it's completely fine. Um, just leave it on the ground and grab another one. There we go. > And the guy here who's very pecky ` Timmy. > So cute! This is Dora, by the way. She's our hand-raised bird, so she thinks her parents are humans. Isn't that right? 'That's a really cool experience ` seeing these little penguins was such a really nice way to end 'such an exciting day. It's really cool.' GENTLE MUSIC PAPER RUSTLES Good day? Yeah! How could you beat that? Now we're gonna eat fish and chips. Who came off worse? (CHUCKLES) Smells good, though. So, would you do that again? Would you swim with them again? Absolutely. 100%. It was great. What's been the highlight? You know what the highlight is? This is gonna sound really terrible... What's that? It's just getting away. Yeah. Getting away without the` without the kids. That's not` I know. I know. We love our kids, and that's all good, but it's just nice to have some time away and, I don't know, see things you normally wouldn't see. Good chips. Good thing we're here by ourselves, otherwise we'd have to share them round. (CHUCKLES) It's too pretty to eat. Oh, that feta is so good with that! How do you do that with feta? I know! We chose well! (LAUGHS) We did. I am the master of the way. I am the master of the way. ALL CHATTER, LAUGH Hey! Over here, mate. (LAUGHS) Hey! Over here, mate. (LAUGHS) Thank you so much. See ya! Hey, thanks for driving tonight. Hey, thanks for driving tonight. You owe me. Hey, thanks for driving tonight. You owe me. (LAUGHS) Fair enough. Kate was giving me the eye as well. What?! What?! She was. No. No. BOTH LAUGH What's that? What's that? Oh crap. Don't worry about it. You're well under. Don't worry about it. You're well under. Yeah, but it's a lower limit now. Good evening. Any alcohol tonight? Good evening. Any alcohol tonight? Uh, just a couple... with dinner. Good evening. Any alcohol tonight? Uh, just a couple... with dinner. Yeah. She's fine, eh. Stop. That's over 250 micrograms. I now require you to accompany me to the booze bus... Oh stink. You have the right to remain silent. Anything you do say... It's a failed result, ma'am. ...may be given in evidence in court. You could ring a taxi and pick your car up in the morning. Let's call your mum and dad. They're, like, 10 minutes away. Let's call your mum and dad. They're, like, 10 minutes away. We're not calling my parents. CHILDREN ARGUE CHILDREN ARGUE Please. Behave yourselves. No. In the car. INDISTINCT RT CHATTER 1 UPBEAT MUSIC Another gorgeous day. Yep. Whoo! Get to read the card. OK. (READS) Hawke's Bay is famous for its local produce. Ah... 'Call into the farmers' market`' Oh, awesome. Ahhh! (CHUCKLES) '...for some amazing ingredients and create your ultimate lunch at Craggy Range!' Whoo-hoo! Boom! Awesome. Hawke's Bay people ` they're such a friendly bunch, and they really love where they live. And so friendly and really wanna share it with you, you know? It's been such a fantastic experience so far. We've never done the farmers' market in our trips to the bay, so we've just never got round to that Sunday morning after a long Saturday night. I have to choose the local produce at the farmers' market that the chef at Craggy Range is going to prepare. Exciting as that sounds, it's actually a little nerve-racking. Buy stuff that doesn't go together, and the guy looks at me like I'm some sort of idiot. Some figs over there. Spicy poached figs. Here's a fresh fig. I can cut them for you. There you go. No. Not a great chore (!) They're just lovely, aren't they? Look, take them for lunch. (CHUCKLES) That'll be great. Good morning. How are ya? Oyster and lamb! Ooh, there's venison here too. Lamb or venison? Venison's a little bit more special, isn't it? 'We got talking to this lady at this organic meat place, and she just got this wild venison. 'And she said, "This is very fresh. It's very wild, it's all local." So I don't know how to cook venison. 'I'd be really interested to see what he does with it.' Hi, we're cooking venison for lunch. Yes. And, um, we just wanna know what to cook with it. (CHUCKLES) Um, well, some very good pumpkin. I'm just wondering if I'm going to try roasting some artichokes. Why not? Yeah. 'I certainly hope I've got the right ingredients for the chef at Craggy Range, 'cos I don't wanna waste a lunch at Craggy.' So you've got rocket and fig and feta. Some candied walnuts. 'Driving through the countryside's just amazing. You know, it's such a picturesque place, 'and just to sit and be able to eat beautiful food and look out at this amazing scenery 'is such a` a special thing.' Welcome to Craggy Range. Hi! My name is Andrew. I'm the head chef here. I'm Nerida. Hello there. How are you? Hello. I'm Shane. Nice to meet you. Lovely to meet you. (CHUCKLES) Great. Now, I see you've got some fantastic produce for us today. Well, I hope so. OK. Well, I think we'll do two lovely courses for you. We'll do a course with the figs and your feta, which we'll roast the feta, we'll dry it out slightly. We'll do some toasted walnuts with it, and we'll do a lovely, uh, venison dish for you as well, which, uh, we'll do some venison with your, um, roasted pumpkin, little citrusy notes in there, Jerusalem artichokes, and we'll just slice them thinly and have some little Jerusalem artichoke chips as well with that. During, uh, whilst we're cooking, you can go and try some wine downstairs. Not a hardship at all. How does that sound? Sounds perfect. Thank you. Fantastic. CLASSICAL MUSIC So this is our herb garden. So there's lots of really interesting little herbs that we've got through here. All right. So we've got some lovely French tarragon here, so I think that'll work nicely with our venison, so we'll just pick a couple of pieces. So there's a little bit of lemon thyme here as well, which we'll grab. So we'll pick a little bit of that, which will work nicely with our puree. You can just rub it in your hands and smell it. Oh my gosh. So also we've got a great kitchen garden over there as well, so all throughout the year, I work with the gardeners, and we plan what sort of vegetables we're going to plant in there. Right, guys. I'll, uh, I'd better get into the kitchen and cook you lunch. I'll give you that. Great. Thank you so much. Good to meet you, and, uh, come back over to the restaurant soon, and we'll have a great lunch cooked for you. Thank you so much. Awesome. I can't wait. All right. Thank you! Great to meet you. Gidday. Hey, guys, how's it going? Hi. How are ya? I'm Matt Stafford, winemaker at Craggy Range. Shane. Nerida. How are you? Nice to meet you guys. So with the lunch that Andrew's gonna make for you today, we're gonna have Hawke's Bay Syrah. 'Course. Uh, so with the venison and the pumpkin, as it goes through, it's very intense at the moment, but that'll soften with the` with the protein of the meat, and, um, I'm sure the chef's waiting for you right now, so please enjoy. All right. Exciting. Hi, guys. Here's a, uh` Oh wow! ...little dish I've put together for you with your, uh, fantastic figs. Mm-hm. So we've grilled your figs, baked the, uh, feta, and you've got some little walnuts, and there's a lovely little potato tuile there. Um, enjoy, and I'll, uh, bring out the venison dish in a moment. Thanks. Thank you. Thank you so much. No problem. Great. Thank you. It's too pretty to eat. Oh, that feta is so good with it! How do you do that with feta?! I know! It's incredible. < We chose well. (LAUGHS) We did. Andrew, how did you do the feta? The feta? So it's baked at a low temperature, and that sort of just dries it out. Ohhh! But for how long? It's the most incredible feta I've ever tasted. Uh, it's only sort of about 15 minutes at a low temperature. So probably about 140 degrees, 150 degrees. This is the venison that you, uh, brought for us. Some Jerusalem artichoke chips. Thank you so much! Should go beautifully with that wine. Oh! Smells so good! Thank you. Mmm. That is ridiculous. (CHUCKLES) Can you learn to cook like this for me, darling? It's all right. I'll go out and get you some ingredients, and you can cook it for me. So good! Cheers. Cheers! GENTLE MUSIC Our trip to Hawke's Bay, for me, has been such a treat ` not knowing where we were going. Some of the things were things that we would not normally think of doing. But I've enjoyed every single moment, have met some fantastic people, have eaten amazing food ` stuff that we'd never tried before, most certainly recommend and definitely come down and try again. We've put a lot into this weekend. It's been a taster of what we can enjoy next time we come, and we'll be back again, again, again. Explore more of the country with Air NZ, with over 400 daily flights across 21 destinations. Book now at Air NZ. Captions by June Yeow. www.able.co.nz Captions were made possible with funding from NZ On Air. Copyright Able 2016