# Left my home town of Huntly... Jools and I are country-singing cowgirls from Huntly and spent our childhood helping Dad on the farm and eating Mum's amazing home cooking. The Topp Twins have been around the world making people laugh, but it's always good to get back home to NZ and a good old cheese and Marmite sandwich. and a good old cheese and Marmite sandwich. Or one of Mum's ginger nuts. This country is overflowing with incredible produce and amazing home cooks. We're hungry for a new adventure, so we're hitting the road in search of the true food heroes of NZ. Yeehah! # I'm just a local farmhand # working the land. # This week we get to experience two heavenly marriages ` firstly, between saffron and seafood, and more importantly, between the saffron growers. Then we take to the Waitemata on a seafood-eating adventure in a magnificent waka. GENTLE GUITAR MUSIC But first up, we meet a woman famously passionate about food, entertaining and the sea. Fleur Sullivan, one of NZ's first restaurateurs, now lives, loves and works in Moeraki village. And with old friend, new love and musician Mike Hood at her side, life couldn't get any better. Falling in love at 70 ` that's the way to go. Sunrises like this should be shared. We've known Fleur for over 30 years, and it's always a joy to see her. Ahoy there, Fleur! Ahoy there, Fleur! Ahoy there! Ahoy there, Fleur! Ahoy there! Hello, darling! People travel from all over the world to eat and feel the Fleur love. There's not many folk who could open a successful restaurant in the middle of nowhere, but she has. I came here once when I was quite young, and I always felt that this would be the place for me. It can only be good for you. And our ocean has revealed to me a whole` there's a whole garden under that ocean that we didn't even know about. And you're the`? And you're the gardener? And you're the`? And you're the gardener? Yes! (LAUGHS) Are you pretty fond of fish too, Michael? Are you pretty fond of fish too, Michael? Yes, oh, yes, I love fish. Blue cod is my favourite. So first of all, you were chasing the food, and now you're chasing Fleur? ALL LAUGH ALL LAUGH Haven't caught her yet. I'm chasing her till she catches me. RELAXED GUITAR MUSIC Fleur's restaurant specialises in seafood, and Lynda's off fishing with Mike and his mate Captain Dave. OK, that's quite fast! (YELLS) ALL LAUGH ALL LAUGH LAUGHS: Holy hell! < Argh! Hey! Argh! Argh! SPLASH! Argh! SPLASH! Argh! BOTH LAUGH BOTH LAUGH Oh! Crikey! (LAUGHS) That was a bit fast, I think. (LAUGHS) That was a bit fast, I think. OK. That was` (LAUGHS) < That was` < That was` Righto. Full speed ahead, captain. < That was` Righto. Full speed ahead, captain. Righty-oh. JOOLS: I'm not so good on the high seas or even that fond of fishing, so Fleur and I are off on a kelp-harvesting mission. And cooking fish in fresh kelp is an old Maori tradition,... Whoo-hoo! ...but here's the bounty from the sea that me and Fleur are collecting! Now you can find a nice big bit. Now you can find a nice big bit. There's a lovely bit. That, look. Gorgeous. You can see what we're gonna do. We're gonna make bags outta this stuff and fill it full of Lynda's fish. Well, hopefully. Hey, Fleur, can I eat that? If you're hungry, you can. If you're hungry, you can. Yeah? If you're hungry, you can. Yeah? Yeah. It's sea lettuce. OK. We'll pop it in our bag with the fish. We'll pop it in our bag with the fish. Righty-oh. RELAXED GUITAR MUSIC Ooh, I think you got one there, Lynda, have you? Ooh, I think you got one there, Lynda, have you? I think I might have a fish on. Come on, buddy. Yeah, we got a fish on. Look at that! And there we go, we've got our first blue cod. Done that before, Dave? Done that before, Dave? Oh, once or twice. Done that before, Dave? Oh, once or twice. ALL LAUGH Are you a bit of a foodie too, Mike? Are you a bit of a foodie too, Mike? Uh, I'm the opposite of Fleur, as far as food's concerned. She tries to introduce me to new food by saying I'll just love this, which I know is gonna be` oh God, it's gonna be kina or something. which I know is gonna be` oh God, it's gonna be kina or something. (LAUGHS) She comes in with stinging nettles she makes into a soup or some bloody thing. I'm thinking, 'Oh please (!)' Or something she grows in the garden, she brings in and throws in the soup. But she's an absolute passionate woman about food. And` And people. You know, not just food ` she's passionate about people. She just loves people. Anyone that comes through the door, she wants to know who they are and where they're from. So you gotta share her. Yeah, I gotta share her. That part of it can be a bit of a pain in the bum. My grandmother came from southern Ireland, and my grandad came from Northern Ireland. He was the youngest of 14 children. Wow. Wow. Grandad was very hospitable. 'Come in, come in, come in,' he would say to everybody, and my poor wee bog-Irish grandma was running around all the time, getting the wood, lighting the fire. And she would just have to make enough food for everybody that came in, and she always did. Well, it looks like you've inherited both those qualities. Well, it looks like you've inherited both those qualities. Well, I never ever felt that I had any particular skills to be able to do what I was doing, except to treat everybody like you would if they visited your home. OK. OK. And the home that I came from was like that. I know ` a little birdie told me ` you were quite sick. Yep. Yep. And I've been sick with cancer too. Yep. And I've been sick with cancer too. Yeah. I followed all that. Did you come here because you were sick? I had to have chemo once a week for a year. You're meant to have ` so that it'll work ` some peace in your life, and I really never did, doing that. I'd be working, working in the restaurant in Clyde, I'd look over, and Michael would be playing, and he'd be saying quietly, 'Sell it. Sell it.' BOTH LAUGH He wanted you to stop working? He wanted you to stop working? 'Get a life.' Yeah. But I needed someone to make me do it, really. You'd had Olivers for a long time. You'd had Olivers for a long time. 20 years. 20 years you'd had that restaurant. 20 years you'd had that restaurant. You get a fright when you're told you have to have chemotherapy. I always felt like I'd had my plate taken off me before I'd finished. Oh, OK. (LAUGHS) Oh, OK. (LAUGHS) You know, that horrible feeling when someone takes your plate away. So now your life has got a bit of a sparkle in it now with Michael. So now your life has got a bit of a sparkle in it now with Michael. Well, that's very nice, yes. # I love my baby, yes indeed. Tell the whole world I do. # So, you've known Fleur for a long time? So, you've known Fleur for a long time? < Yeah, long long time. You started singing. You started singing. Yeah, started singing at Olivers, yeah, in 1980. So when did the romance start? It's probably since 2010. Yeah, it's pretty young. Yeah, it's still` it's still a learning curve. BOTH LAUGH BOTH LAUGH It's never boring. BOTH LAUGH It's never boring. Is Fleur a sexy girl? Absolutely. I wolf-whistle all the time at her,... (LAUGHS) (LAUGHS) ...and she giggles and goes red. (LAUGHS) ...and she giggles and goes red. (LAUGHS) 'Before Michael came into my life seriously, I was never anxious to leave the restaurant.' I would go home, go inside, it's exactly the same as I left it at half past 8 in the morning. But now it's exciting going home. I like to get out of the restaurant smartly and get up the road. It's quite funny ` in your life, you don't know what you're missing; and when you find it, you have this whole different feeling about yourself, and it even makes you be nicer to other people. BOTH LAUGH It's easy to love her ` and baffling. It can be troublesome. But she's just a` she's a great, great person. She's very genuine, and I just love her to bits. Oh, hang on, Mike. I think I got a fish. Yep. There he is. Hang on. We got a big fish. Oh, you got a shark! I got a shark! > I got a shark! > It's called a spiky dog. I got a shark! > It's called a spiky dog. Oh my God! > Beautiful eating. Beautiful eating. THUD! Beautiful eating. THUD! Can you do me a favour, Dave? Yeah? Yeah? Can we put him back? Yeah, we can. Yeah, we can. My first shark I've ever caught. Yeah, we can. My first shark I've ever caught. Yeah, we will, then. Look at him. Whoo. Ooh, ooh, he's trying to bite me! Whoo! There he goes. I'm gonna put him back. I'm gonna put him back. SPLASH! I'm gonna put him back. SPLASH! That was so cool. UPBEAT FOLK MUSIC So, this is our cooking bag and also our plate? So, this is our cooking bag and also our plate? Yes. God, you're gonna race me. God, you're gonna race me. All the way in ` look at that. (VOCALISES) Righty-oh, get my little fish ` beautiful blue cod caught by my sister. Some lemon. Some lemon. Lemon. Parsley, if you like. Wee bit of fennel. Fennel ` yeah, that looks good. Fennel ` yeah, that looks good. Yep. That grows wild all round Moeraki. You want a bit of our sea lettuce we found? You want a bit of our sea lettuce we found? Oh, yes, that'd be nice. Yep. Got a nice field mushroom there. Got a nice field mushroom there. They're growing up my drive. Michael mows round them now. When he first came to live with me, he mowed over them. When he first came to live with me, he mowed over them. ALL LAUGH They're very special. Oh, yes, it is quite exciting, isn't it? BOTH LAUGH BOTH LAUGH My blue boy's going in now too. Fresh cockles. I'm allergic to shellfish. I'll have a spud instead. Nothing wrong with that. Stitch her up? 'I love finding the source of all this produce, growing things and picking things. 'Then you've got to share it.' In the oven. You love to do it. You love to give it to people. It's the whole gathering, preparing, expectations, putting it on the table and people sitting there enjoying it. I don't want it delivered to the door in a cardboard box. (PLAYS COUNTRY SONG) # They got a long-distance love. # They got a long-distance love. # They got a long-distance love. # They got a long long love. # (LAUGHS) BOTH: Mmm. BOTH: Mmm. It's good? BOTH: Mmm. It's good? BOTH: Beautiful. < Oh, look at the fish! < Oh, look at the fish! Exciting. Went overboard with cockles, Toppy. Went overboard with cockles, Toppy. I did. That is Neptune's basket. That is Neptune's basket. ALL CHUCKLE Yeah. We'd walk 1000 miles to have dinner with you. And Michael, you got yourself a good woman there, buddy. And Michael, you got yourself a good woman there, buddy. ALL LAUGH It could be the only thing I caught all day. It could be the only thing I caught all day. ALL LAUGH Hello, NZ. This week I'm making a lovely Thai green chilli sauce. Camp Leader! Camp Leader! Get on with your job, please. In my mortar, I've got garlic, shallots, coriander and green chillies ` fresh and exciting. Try that, Camp Leader. Try that, Camp Leader. CRUNCH! Try that, Camp Leader. CRUNCH! (SHRIEKS) THUD! THUD! I'm going to add to my mixture a little bit of lime,... (COUGHS, GAGS) ...a dash of fish sauce... ...a dash of fish sauce... (COUGHS, PANTS) ...and grate a little palm sugar. The secret to Thai cooking ` sour, salty and sweet. (PANTS) Look what I've made, Camp Mother. Camp Leader, I asked for a Taiwanese boat, not a Dutch clog. Never mind. Camp Leader, I asked for a Taiwanese boat, not a Dutch clog. Never mind. (LAUGHS) I'm going to serve with my sauce some lovely barbecued prawns. I've got a little cucumber cup here. I'm going to place my sauce in that. And there it is. Look at that ` Thai elegance at its best. (GIGGLES) I'd love to go to Phuket and Bangkok one day, Camp Mother. (GIGGLES) On the river plains of the Hawkes Bay, Mark Tyro and Janice Potts and their kids, Alex, Mackenzie and Cole, grow some of the world's finest saffron. And as we all know, there's no better match for seafood than saffron. This family are doing it differently ` Janice works full-time as an accountant,... ...and Mark stays at home with the kids and his flowers. Behind every great farmer is a woman working full-time in town, is it? Behind every great farmer is a woman working full-time in town, is it? Absolutely. BOTH LAUGH BOTH LAUGH And long may that last. And what are you kids doing? You have to work every day? And what are you kids doing? You have to work every day? ALL: Yeah. But no longer than 12 hours. But no longer than 12 hours. (LAUGHS) Well, that's good. Good Kiwi kids, eh? And who's the best picker? And who's the best picker? Me. You're the best, are you? Yeah, all the girls agreeing with you too, Cole. And is Dad a good cook? Yes, he's all right. Yes, he's all right. Oh! A bit more enthusiasm would be good. Eh? What's your favourite meal Dad cooks for you? Eh? What's your favourite meal Dad cooks for you? ALL: Bacon and egg pie. Oh, everyone's in agreement on that, aren't they? Righty-oh, we better keep going. Righty-oh, we better keep going. Let's move along. Kids, you start at the far end, and we'll meet you in the middle. Does it make you happy to come out here, and your job is to pick beautiful flowers? It's quite therapeutic. It's just one of those relaxing spices. It's classed as one of the happy foods. A happy food? A happy food? A happy food, yep. (CHUCKLES) It's making me feel happy already. (CHUCKLES) It's making me feel happy already. (LAUGHS) That's good. Um, it's used for fighting depression in a lot of traditional medicines. In India, mothers will put it with their baby's milk, and that'll help them go to sleep at night. Oh, OK. And do you have any problems with bugs? Bees love 'em, but they tend to get a bit stoned on them. Oh, OK. Oh, OK. Yeah. So you've got happy bugs as well, have you? So you've got happy bugs as well, have you? Yeah, absolutely. The bees'll be wandering around the place, and you can put your hand on a bee ` never been stung. And what does it taste like, buddy? And what does it taste like, buddy? Like sun on the tongue. It doesn't taste like anything else. NZ saffron would be regarded as some of the best quality saffron in the world, and I'd put our saffron up against anything grown anywhere. Yeah, it's a cool little spice; it really is. Pa-ell-a ` is that how you say it? Pa-ey-a. Pa-ey-a. Hmm. Pa-ey-a. Hmm. (LAUGHS) Fancy. Fancy. Nah. Pa-ell-a's good for me. Fancy. Nah. Pa-ell-a's good for me. Everybody in NZ says pa-ell-a. So, we've got onion, a little bit of garlic, chorizo sausage,... Yep. Yep. ...wonderful Spanish rice. Now, the saffron, I've had infusing. So when you say 'infused', what have you put it in? The liquid's just water. You can see all the colour's coming out of it. The liquid's just water. You can see all the colour's coming out of it. Is there any smell in there? You tell me. You tell me. Whoa! You tell me. Whoa! BOTH LAUGH Yeah, that's quite powerful, isn't it? Yeah, that's quite powerful, isn't it? Yeah, it is. That's 10 threads in there, and that's all you need for that size dish, and it just enhances everything it's being cooked with. and it just enhances everything it's being cooked with. SIZZLE! Now, Lynda, if you'd like to pour the stock in for me. Now, Lynda, if you'd like to pour the stock in for me. Righty-oh. What sorta stock we got? Uh, that's chicken stock, but you could use any stock. Uh, that's chicken stock, but you could use any stock. 4 cups, is it? Oh, you're good. (CHUCKLES) I'm getting to know your measurements. (CHUCKLES) I'm getting to know your measurements. (LAUGHS) I mean that in the nicest possible way, of course. I mean that in the nicest possible way, of course. (LAUGHS) OK, so, now that really has to sit for about 15, 20 minutes. OK, so, now that really has to sit for about 15, 20 minutes. Sounds good to me. Do you do the farming too? I do. I love it ` in the weekends. I don't get much chance during the week; I'm at work. Even though you're a figures girl? Even though you're a figures girl? (LAUGHS) I can see you, you know, swaying towards the flowers. I can see you, you know, swaying towards the flowers. Oh yeah, no, I love them. And Mark's pretty passionate about these flowers, isn't he? And Mark's pretty passionate about these flowers, isn't he? Once you start him, you can't shut him up. you can't shut him up. (LAUGHS) you can't shut him up. (LAUGHS) Well, it` it is our life. And it's just those three tiny little red bits in there that` And it's just those three tiny little red bits in there that` It's all we want. It's all you want. It's all you want. So if we get 150 flowers, we'd be able to produce a gram of saffron. Is that how many it takes? Unbelievable. Unbelievable. (LAUGHS) Keeps us outta trouble. Just keep going with the petals, do I, darling? Yeah, it's yellow at the bottom until it changes red. Snip it right where that yellow bit is. We don't want no yellow in there so it's beautiful and red, eh? Yeah. Yeah. All right. Yeah. All right. Decreases the quality of the saffron because you've got what we class as floral waste in there. That's like leaving a big stem on a broccoli and getting more money. That's like leaving a big stem on a broccoli and getting more money. Yeah, pretty much, yeah, yeah ` um, lots of volume, no value. That's what it looks like once it's been dried. It looks wonderful, doesn't it? It looks wonderful, doesn't it? It's probably about $150 worth. Wow. Better than beef, eh? Wow. Better than beef, eh? Absolutely. Wow. Better than beef, eh? Absolutely. Gee, it's fiddly, isn't it? That didn't work. Lost my whole bloody lot. (LAUGHS) It takes a little bit of getting used to. It takes a little bit of getting used to. Here they are ` found them. That's about $1.50 there, buddy. That's about $1.50 there, buddy. Yep, pretty much, so don't lose it. That's about $1.50 there, buddy. Yep, pretty much, so don't lose it. (LAUGHS) Anyway, I s'pose you sit here and go, 'She loves me; she loves me not.' (CHUCKLES) (CHUCKLES) 'She loves me; she loves me not.' She absolutely loves me. She absolutely loves me. (LAUGHS) You're pretty confident there, buddy. Most of the time. Most of the time. What a beautiful thing, buddy. I'm pretty lucky, Lynda. I'm very very lucky. He's just` When he's passionate about something, he's completely passionate about something. Um, and he's there, and he's my best friend. Really, there's nothing` not much else to say, really. Really, there's nothing` not much else to say, really. Yeah. Yeah, he's a brilliant dad; he's so good. Um, the kids love him to bits, and I guess I do too. (LAUGHS) Don't tell him that, though, OK? Don't tell him that, though, OK? Yeah, no, it'll be our secret. Don't tell him that, though, OK? Yeah, no, it'll be our secret. (LAUGHS) No, I'm very very lucky, and the kids think he's pretty cool too. I've been a house dad since Alex was pretty much 6 months old,... Wow. Wow. ...so that's 11 and a half years. Yeah. Yeah. Payback is just watching them grow and develop. Yeah. Yeah. Um... Little individuals, eh? Little individuals, eh? Absolutely, absolutely. We've got pretty close. But the way they're growing, > I got to admit their dad struggles with that. Yeah. Yeah. Yeah. Doesn't like seeing them grow up as fast as they are. It's pretty hard on Janice. She misses out on quite a bit. But we made the conscious decision that one of us was gonna be home full-time, uh, so I've been lucky enough to be able to do that. And I wouldn't swap it for anything. It's pretty cool. Yeah, it sounds like a pretty good life you're living, buddy. Yeah, it sounds like a pretty good life you're living, buddy. Yeah, yeah. # ...when she comes. # ...when she comes. # When she comes! # ...when she comes. # When she comes! # She'll be comin' round... 'The ultimate plan is that we will both be home with the kids 'at a point where the business will support us. 'When we get to that point, I think we'll have the ideal.' # ...she'll be comin' round the saffron when she comes. Yeehah! # < (LAUGHS) < (LAUGHS) Here's to saffron and seafood, team! CHILD LAUGHS CHILD LAUGHS And friends and family. CHILD LAUGHS And friends and family. Yeehah! (LAUGHS) What do you reckon, kids? Do you like that, buddy? Good, isn't it, eh? Sun on your tongue. Auckland City is nestled on the seafood-rich banks of the Waitemata Harbour and was discovered by waka-sailing Maori more than 800 years ago. This waka recently returned from sailing around the world on a mission to raise awareness of the plight of the world's oceans. Hoturoa Kerr has been sailing waka for 20 years and training young Maori in the seafaring ways of old. Yeah, we got a little bit of experience and got some newies on here as well, and we got some young ones here who sailed to San Francisco. and we got some young ones here who sailed to San Francisco. Did this waka go to San Francisco? Yep, sailed all the way from Aotearoa down to the Galapagos Islands and, um, back home again. It's pretty good shape for the mileage she's done, you know, so... How many miles you reckon she's done? How many miles you reckon she's done? Close to 30,000. Yeah, it's sort of done a lot more mileage in its short life than a lot of boats do in their whole lifetime. in their whole lifetime. Yeah, pretty amazing. in their whole lifetime. Yeah, pretty amazing. It's pretty good. Where are we heading today? Where are we heading today? Well, we're gonna cruise over to Rangitoto and pick a few pipis and have a bit of a` bit of a kai afterwards. Yeah, that sounds good ` a cook-up. Yeah, that sounds good ` a cook-up. Yep, bit of a cook-up. Yeah, that sounds good ` a cook-up. Yep, bit of a cook-up. Sounds good to me. (CHUCKLES) PEACEFUL GUITAR MUSIC So, Maori navigated their way here all the way from Tahiti using the stars, the sun and the wind. Imagine how they felt sailing into this harbour 800 years ago. The ocean just must've been literally leaping with sea life. SPLASH! Jason and his daughter Mary are off on a kina hunt. I've never eaten kina before, and all this sea air is making me starving. Thank God John Panaho is cooking us lunch. John's vision is to give everyone a waka-sailing opportunity, and he's as passionate about our oceans as he is about cooking its bounty. This recipe that we're going to do ` if you want to call it a recipe ` it's a, um, New England clam bake from the Mashpee people. Normally, they'd dig a hole in the beach; they'd heat rocks, like we do with a hangi. They'd put shellfish and everything on top of that, and then seaweed and then sand over the top. Oh, right. Oh, right. That's how they'd do it. Seaweed will also salt the potatoes and the kumara naturally. Kiwi style. Kiwi style. So, basically, we're trying to get some flavours coming through. Bit of corn. Bit of corn. Yep. Mussels. Bit of corn. Yep. Mussels. Spicy sausage as well ` chorizo. We're in business. In the bottom of this,... Yes. Yes. ...that's the juice from these things. And that's us. Anything from the sea is a favourite for me. All my life we've lived close to the ocean, and, um` and it provides a nice bounty for us, doesn't it? Go down the mouth, and it'll just open up through the middle. Go down the mouth, and it'll just open up through the middle. Oh, yeah, just splits open. Just cracks open like that. You got two halves. There'll always be two tongues on one side, three on the other. Every time. All the green bits in there are just seaweed, so they just go along eating on seaweed and stuff like that. While it looks a bit messy in there, actually, it's only just seaweed. While it looks a bit messy in there, actually, it's only just seaweed. So you just eat the, um` < the yellowy bit, do you? < the yellowy bit, do you? Yes. Where I'm from, the Bay of Plenty, that's all we eat, so we're pretty fussy down the coast. Some iwi, they'll eat the whole innards of the whole kina. And, um, we just eat 'em straight out of the water, like this. Get 'em out of the ocean, crack 'em open. (SMACKS LIPS) Mmm. (SMACKS LIPS) Mmm. < (CHUCKLES) I better try one, don't you reckon? You wanna try one? You wanna try one? Righty-oh. This is gonna be my first try. First try ` I'll give you a good one, a nice creamy one, then. Is that a good one there? Is that a good one there? Yeah, that's as good as it gets, that. You get one which is a bright yellow, and they're a little bit sour. If you can find the creamy ones, that's the one you're after. If you can find the creamy ones, that's the one you're after. Oh, OK. The delicacy. Delicacy, yep. > Mmm, yeah, it is pretty good, isn't it? It's got this really amazing salty tang. That's why us Maoris eat them all the time. That's why us Maoris eat them all the time. < (LAUGHS) Who's gonna have that one? Who's gonna have that one? Uh, my, uh... If you're not gonna, I will. If you're not gonna, I will. (LAUGHS) If you're not gonna, I will. (LAUGHS) I'll definitely have it. < I s'pose you were hoping for me not to like them. If I didn't like you, I would've given you a sour one, so... If I didn't like you, I would've given you a sour one, so... (LAUGHS) That's a real nice creamy-looking one right there. Yeah. I think I'm addicted. Yeah. I think I'm addicted. Better save some for the crew. Yeah. I think I'm addicted. Better save some for the crew. Yeah. (LAUGHS) Righty-oh, buddy. Thanks very much, eh? Righty-oh, buddy. Thanks very much, eh? No worries. # As Rangitoto raises from the sea,... A feast fit for a king. # ...she is looking back at me. # Fishing and collecting seafood is an ingrained part of Kiwi culture, and with the harbour a shared backyard to our biggest city, there's nothing better than getting out on it and having a feed of fresh kaimoana with friends and family. All these years on, and the Waitemata remains a playground for everyone with the privilege of living beside her or on her. We've gotta make sure we secure this experience for future generations, so it can be enjoyed as we enjoy it for at least another 800 years. Maybe even more. 'Get your lines out, boys,' the captain yells above the raging sea that swells. A great red snapper, a soft blue cod ` all caught with just a simple rod. So precious is the life within, to fish her out would be a sin. Ah, the sea, the deep blue sea ` it's ours to save; it's our legacy. CHINK! CHINK! Argh, me hearties! (CACKLES MADLY)