Original subtitles

[Gordon Ramsay] So you're literally frying the testicles

that have just been removed.

[Tim Richard] Just right off the calf.

Doesn't get any fresher than this.

[Gordon Ramsay] And that's like a Hawaiian cowboy snack.

[Tim Richard] Yes.

[Gordon Ramsay] There's something quite awkward about

standing in front of a calf with its testicles.

These are, these are, these are, oh, I don't know.

Honestly, I just...

[♪ theme music plays]

[Gordon Ramsay] Right now, I'm 1,500 feet above the lava flows

of the Island of Hawaii.

You've got amazing volcanoes,

wild forests.

And then, of course,

surrounding that, the beautiful ocean.

And that means one exciting thing.

Incredible ingredients that aren't found anywhere else

in the world.

My journey begins on the west coast of Hawaii,

the Kona side of this largest and youngest island

in the archipelago that is the U.S.'s 50th state.

It's volcanic and primal.

And with the mainland 2,400 miles away,

it feels like its own country.

I'm on my way to a coffee farm to meet

Makani Carzino, a talented chef

who grew up on this very island and

is one of the biggest champions of

the finest ingredients Hawaii has to offer.

There she is.

[Makani Carzino] Whoo!

- Good to see you, girl. - Good to see you.

[Gordon Ramsay] What a journey!

Makani Carzino grew up fishing and hunting on the Big Island,

sparking her lifelong passion for Hawaiian food and culture.

She left for formal culinary training in California and

worked with some of the biggest names in fine dining.

After returning home to her roots,

she forged strong relationships with local farmers

and fishermen, and became a powerful advocate

for food sustainability on the Big Island.

[Makani Carzino] You ready to get to work?

[Gordon] Normally, we have a coffee before we start work?

[Makani Carzino] Mm, no.

We're gonna, we're gonna pick some cherry.

- Okay, great. - Yeah?

[Gordon Ramsay] But we're talking about a coffee bean,

but it's just cherry red.

[Makani Carzino] Yes.

[Gordon Ramsay] I love coffee, but there isn't a coffee shop

or barista for miles around.

Fortunately, I'm at the source of what some say is

Hawaii's greatest export.

[Makani Carzino] We're gonna gather some Kona coffee and...

[Gordon Ramsay] Yeah.

[Makani Carzino] We're gonna get a bucket on you.

Because I kokua you.

You kokua me. Right?

I'm gonna help you. You're gonna help me.

And then, the coffee tastes better.

[Gordon Ramsay] I love that.

[Makani Carzino] Let's go.

[Gordon Ramsay] Right, so we're looking for the cherries, right?

- Yes. - Because that's...

[Makani Carzino] Yeah, see this beautiful color.

[Gordon Ramsay] Got you.

[Makani Carzino] That's what we're looking for.

[Gordon Ramsay] Got you.

[Makani Carzino] And then, you're only picking these ones.

[Gordon Ramsay] Hold on. You're picking one bean...

- So... - At a time?

[Makani Carzino] Kona coffee is all handpicked.

[Gordon Ramsay] Every bean is handpicked.

[Makani Carzino] Handpicked.

[Gordon Ramsay] That's crazy. I had no idea.

- Right? - They are beautiful.

[Makani Carzino] Yeah.

[Gordon Ramsay] And they are, literally,

cherry red, aren't they?

Dark, beautiful.

- They are. - Happy with that?

[Makani Carzino] Yeah. You've mastered it.

- Beautiful. - Yeah.

[Gordon Ramsay] What a process.

A labor of love.

Oh, my God.

Now, for the moment of truth.

I am desperate to taste it.

[Makani Carzino] Cheer, huh.

[Gordon Ramsay] Cheers. Thank you. So good to see you.

[Makani Carzino] Good to see you.

[Gordon Ramsay] Oh, my God. That's so smooth.

No bitterness. There's just a touch at the end,

but beautiful. Wow.

[Makani Carzino] It's ono.

- Ono. - Ono.

[Gordon Ramsay] As in?

[Makani Carzino] As in delicious.

[Gordon Ramsay] Delicious.

[Makani Carzino] This is what it means to be pono,

to do things the right way.

[Gordon Ramsay] What is that? What does it mean?

[Makani Carzino] Pono is to love the land and all of

its righteousness, to really take care of it.

Pono is about connection.

There's a rhythm to all the people, all the things.

It's to be kind. It's to be honest.

And then, weave that into our food.

It's working with the artisans,

the farmers, the ranches, the people that care.

- Pono. - Pono.

[Gordon Ramsay] Love it.

[Makani Carzino] So at the end of the week,

I would like to challenge you to a cook-off with all

these beautiful people that live pono.

People that really understand how to work with nature,

work with the ocean, the land.

[Gordon Ramsay] You're on.

This is gonna be a very tough challenge.

We got to get up to speed with pono.

We need to understand what that means.

No wastefulness and respect everything we do carefully.

I think I've got my work cut out, in a big way.

I have one week before my big cook.

And with pono in my sights,

it's time to dive into the Big Island.

Let's be honest.

I'm gonna have to find every trick in the book if

I'm gonna compete against Makani.

Fortunately, I've got a good one up my sleeve.

Let me tell you.

A few years back, I met the most amazing spearfishing champion,

Kimi Werner.

We dived off the island of Maui.

And guess what?

She is back and I'm hoping she's gonna help me catch something

that will give me the upper hand in the final cook.

I'm meeting Kimi on one of the island's jagged

coastal lava flows.

Below the water line, I'm told it's teaming with life and

perfect for spearfishing.

Kimi.

[Kimi Werner] Welcome back.

[Gordon Ramsay] Good to see you girl. Oh.

[Kimi Werner] So good to see you again.

[Gordon Ramsay] First of all, how have you been?

How's the family?

[Kimi Werner] I have a family now. That's the first big news.

Yes. A little three-year-old crazy child that I didn't

have last time I saw you.

[Gordon Ramsay] Congratulations.

We've also been busy with another little addition

to the family.

Yeah, a lot has happened since the last time I saw you on Maui.

[Kimi Werner] No kidding.

[Gordon Ramsay] My mission this week is really to understand...

pono.

To embrace it.

[Kimi Werner] It is absolutely relevant in what we're doing.

We're gonna be hunting for fish that nobody would ever

consider these trophy fish.

- Right. - You know?

[Kimi] And you'll never see them on a menu at a restaurant.

[Gordon Ramsay] Got it.

[Kimi Werner] They're not a fish that the tourists eat.

This is what the locals eat.

But the reason why I feel it's pono is because you don't,

you don't filet these fish into little rectangle pieces.

You eat them whole.

You're looking them in the eyes.

You're picking the meat off the bone.

And nothing goes to waste.

[Gordon Ramsay] Just as we're ready to go,

we get some unexpected guests.

Wow.

[Kimi Werner] Yeah.

[Gordon Ramsay] Fantastic.

That is amazing.

I'm half tempted to grab a spear and add goat to the menu,

but we're here for fish and it's time to get in the water.

I've gone spearfishing many times in my life,

but when I go with Kimi it always feels like

it's my first time.

She can hold her breath for nearly five minutes.

I'm lucky if I can hold mine for one.

Finding the fish means diving down to the bottom.

And while it's a struggle to stay down for as long as

I'd like, it's an even bigger struggle spotting the fish

amongst all these lava formations.

It's a way harder task when you've got that manual spear,

you've got the surge of the water,

a couple of blacktip sharks, and she's just cool and calm.

I take my first shot and I'm not even close.

Kimi, on the other hand, is making it look like

a walk in the park.

Spearfishing with Kimi is just extraordinary.

There's a technique.

It's about the understanding, what to do, what not to do.

And she is an absolute machine.

[Gordon Ramsay] Below the surface,

Kimi is spearing fish left and right.

First, a smaller black fish called Kole.

And next, a larger red species called Menpachi.

I feel like it's my first day in the kitchen,

and the fish seem to sense my inexperience.

[Gordon Ramsay] While Kimi already has a belt filled

with fish, my belt is barely keeping my swim trunks on.

But I've spotted some fish below and

I'm not coming back up empty-handed.

These aren't the typical fish that we catch, generally.

They bury themselves in these little alcoves and

you've got to be quick.

But finally, success.

Between my meager catch and the bounty Kimi has caught,

my menu for the big cook is taking shape.

[Gordon Ramsay] They're tiny but she wants to eat them whole.

The eyes, the fins, you name it.

There's no waste.

Lightly dusted.

Maybe shallow fry or roast them.

I'm not too sure yet.

But the good news is, we've got the catch.

Man, they move fast.

[Kimi Werner] I'm so proud of your shot.

I'm not trying to be mean,

but I didn't have high expectations for you.

[Gordon Ramsay] You taught me well.

- Yeah. - Good job.

[Kimi Werner] Good job you.

[Gordon Ramsay] Pono right there.

[Kimi Werner] So pono. This is the fish of Hawaii.

To be respected and devoured.

- Back down? - Back down.

[Gordon Ramsay] It was like Finding Nemo down there.

They were everywhere.

What an experience.

Again, pono.

Take what you need only.

Respect the ocean.

Makani said that pono isn't just about food.

It's a way of life.

So she's sending me to meet a knife-maker who can show me

how to bring pono to the table in a different way.

And, come on, let's be honest.

A knife is one of the most important tools

a chef can possess.

Now, I'm about to meet a guy who can hook me up with a blade that

I'm told is a real cut above the rest.

Neil. Hello, mate.

[Neil Kamimura] How are you?

[Gordon Ramsay] Big Island local Neil Kamimura is

a third-generation blacksmith

and an award winning blade-smith.

The waitlist for one of his knives can be

as long as three years.

I'm hoping he'll show me how to make my own custom blade.

What a spot.

[Neil Kamimura] This is my son Maddox.

- Hello, nice to meet you. - Nice to meet you.

[Gordon Ramsay] Now, Makani said get up to speed with pono.

Understand that word.

She said that you've got the best knives in the world.

It would be a dream of mine if I could make a very own knife

ahead of the big cook for the end of the week.

[Neil Kamimura] Right. Let's look at some knives.

I'll show you some knives.

[Gordon Ramsay] Thank you.

They are beautiful. My goodness me.

I don't know where to start.

[Neil Kamimura] You've been handling a knife for,

how many years you've been a chef?

- Decades. - Decades.

[Neil Kamimura] And you've never made one.

[Gordon Ramsay] Why is that important?

[Neil Kamimura] You have access to the best manufacturer knives,

but these knives are alive.

These knives are inspiring.

A knife is in your hand every day.

Every single day.

And you don't know how one is made...

- True. - Traditionally.

[Neil Kamimura] I'm third generation born here.

My great-grandfather was a blacksmith.

If you make a knife with me,

you're gonna bleed and sweat all over one of them.

It will help you slowly understand the meaning of pono.

That's where I think the connection to the paying

the respect to the arts, paying respect to the land,

and paying respect to the people who live here.

The forge is lit. You're here.

I think we should just get to work and just make one.

[Gordon Ramsay] I would love that.

[Neil Kamimura] The forge is running about

2,000 degrees Fahrenheit.

- 2,000. - Yeah.

[Neil Kamimura] What we will forge this out of is

1085 Hitachi steel from Japan.

And I think it's gonna make a wicked razor edge for you.

[Gordon Ramsay] While my piece of steel is heating up,

Neil works on another piece to show me how it's done.

[thudding]

I mean, Neil is an absolute beast on that hammer.

Incredible.

What have I got myself into?

[thudding]

[Gordon Ramsay] This guy is doing it proper.

It's from the soul.

I think that's what's the exciting part about the process.

[Neil Kamimura] I'll put this right here.

[Gordon Ramsay] He's an artist.

A real artist.

My steel is glowing.

Time to act quickly, because I can only shape it

when it's red hot.

[Neil Kamimura] Now, you're gonna come out and

you're gonna come into this machine.

It's a hydraulic press.

And so, you're gonna put this piece in and you're gonna

take half-inch size bites.

[whirring]

One more.

Okay. Good.

[Neil Kamimura] And then, we'll put back in.

[Gordon Ramsay] Back in. Straight in.

[Neil Kamimura] Yeah. And then, from there,

you're going to step over and swing down at this,

so that it pushes that in.

Because we're trying to forge a point.

Yep.

And so, focus on this point right there.

And then, position the hammer more like that.

[Gordon Ramsay] Got you.

[Neil Kamimura] There you go. Perfect.

That's a perfect angle.

Okay, back in.

[Gordon Ramsay] It's amazing how cold it gets quickly.

Man, you haven't got long, have you?

What you got, 30 seconds every time?

[Neil Kamimura] Yeah, you got 30 to 40 seconds.

Yeah. Little bit more angle.

Get that point.

[Gordon Ramsay] The process is insane.

Because you've got to focus on the pounding on that steel,

the positioning of the hammer.

Spreading that steel out.

Getting it back up to temperature and then,

then starting off with that tip first and

then working backwards.

[Neil Kamimura] Perfect.

There you go.

Now it's starting to look like a knife.

- Man. - It's looking good.

[Gordon Ramsay] Honestly, I'll never, ever take for granted

a knife ever again.

This is insane, that process.

[Neil Kamimura] If it was easy, everybody would do it, right?

[Gordon Ramsay] Exactly. It's like we're both chefs.

I'm cooking with food and you're cooking with metal.

[Neil Kamimura] I mean, it's similar, right?

Tongs, fire.

[Gordon Ramsay] Yeah, the blisters are starting to pop.

[Neil] Go make, like, 400 more knives with me you got it.

[Gordon Ramsay] [bleep].

[Neil Kamimura] It'll give you that pump.

You got that pump. Bro.

[Gordon Ramsay] Turns out, Neil's got knives and guns.

[Neil Kamimura] So now that you've got the thickness,

you know, and the profile that we want,

we're gonna run it through this 1941 power hammer.

[Gordon Ramsay] Are you gonna operate that thing?

It's [bleep] older than my grandma.

[Neil Kamimura] It's gonna give you nice flat finish and

take out all your dents.

And then we'll add a little bit more dents for coolness.

Step on the pedal...

Feed it back.

Get it good. There you go.

[laughter]

[Gordon Ramsay] Come on, baby. Mwah.

[Neil Kamimura] So now, we're gonna quench it.

Once we get up to 1,525 degrees,

you're gonna come out of the forge,

and then you come rapidly into the oil.

[sizzling]

You're a pro, man.

[Gordon Ramsay] It's a refreshing wake-up call.

Understanding what it means to make a knife.

Pono is in their blood.

There's a connect. There's a charge.

It's, it's from the ground up and it's,

it's starting to make sense.

[Neil Kamimura] Bro, you made this.

[Gordon Ramsay] Man, it looks incredible.

Seriously.

[Neil Kamimura] I'm gonna grind it.

I'm gonna put a handle on it.

I'm gonna polish it.

I'm gonna sharpen it for you.

[Gordon Ramsay] Is it possible to be ready for

the end of the week, Neil?

[Neil Kamimura] I guarantee it.

- You're so awesome. - I guarantee it.

[Gordon Ramsay] Thanks, bud. Honestly.

- Yeah. - What a job.

[Gordon Ramsay] For my next stop,

Makani is sending me to a ranch to get

an iconic Big Island ingredient

not many people know about.

Hawaiian beef.

So I'm heading north to meet some folks who are, hopefully,

gonna show me the ropes.

Dr. Tim.

- Hey. - How are you, sir?

[Tim Richard] I'm doing fine. How are you?

[Gordon Ramsay] What a stunning place.

Dr. Tim Richards is one of the most respected big animal vets

on the Island of Hawaii.

2100-acre Kahua Ranch has been in his family

for four generations.

When I think of Hawaii, the last thing I think about is beef.

[Tim Richard] This is the other Hawaii.

This is the paniolo culture, the Hawaiian cowboy.

And we date back to the 1830s.

[Gordon Ramsay] Wow. I need to understand the pono...

- That's... - Inside...

[Gordon Ramsay] That's, from a chef's point of view, is, is,

is crucial for me.

And then, of course, some prize beef for the cook at

the end of the week that gives me the edge over Makani.

[Tim Richard] Pono is the, that inherent righteousness.

- Yes. - What is right.

[Tim Richard] Taking care of the people.

Taking care of the land. Taking care of the animals.

It's being respectful.

It's being mindful.

And it's about taking care of it seven generations from now.

[Gordon Ramsay] Wow.

[Tim Richard] So we're looking at into the future.

[Gordon Ramsay] I love that.

[Tim Richard] I know you had asked about getting some beef.

[Gordon Ramsay] Yes.

[Tim Richard] But in order to do that,

I'm gonna make you work for it.

And so we're gonna get out there.

We got some calves to get in.

We got to get them processed.

This is our wagyu herd, as a matter of fact.

[Gordon Ramsay] Wow.

[Tim Richard] And maybe we'll, we'll get some beef for you at

the end if I think you did good enough work.

[Gordon Ramsay] Thank you, sir.

We're bringing in the calves to give them their shots,

mark them for herd identification,

and castrate the males.

This reduces aggression and makes them easier to handle and

lowers the stress of the herd.

It's all part of the normal life here for

the paniolos and cattle alike.

[Tim Richard] The way we handle our cattle is quietly.

[Gordon Ramsay] Quietly.

[Tim Richard] And we don't make a lot of noise.

We try not to do any running whatsoever.

[Tim Richard] Right. It's all about humane handling.

[Gordon Ramsay] Generally, everybody considers wagyu

to be over-pampered.

And they're massaged and all those Japanese traditions.

But this is real.

This is, there's nothing massaged here, is there?

[Tim Richard] No. It comes down to handling, too.

Because low stress handling, you,

you improve the quality of what you're producing.

[Gordon Ramsay] Again, less stress.

- Less stress. - A faster process.

[Tim Richard] Right.

[Gordon Ramsay] But a much more friendly environment.

[Tim Richard] Correct.

What we're trying to do is just to get them easy going forward.

[Gordon Ramsay] Yes.

[Tim Richard] And so, we push and hold.

Push and hold.

[Gordon Ramsay] It just feels so controlled and calm.

Unlike any other herding I've ever done before.

No one's screaming. No one shouting.

No one whistling. No helicopters hovering.

And wagyu.

I never thought I'd find wagyu beef here in Hawaii.

Man, you guys make it look so easy.

Oh, [bleep].

Within a few minutes,

the paniolos have worked their magic.

And without protest, the herd of cattle have moved into the pen.

[Tim Richard] Okay, we've got the animals separated.

Now, we're gonna show you what we're doing here.

[Gordon Ramsay] Wow.

[Tim Richard] We're doing our first calf.

We have to make sure the processing is accurate.

We're gonna be doing some castrating.

Also, vaccinations and dewormer.

And then, it's your turn.

[Gordon Ramsay] The paniolos work with the efficiency of

a seasoned pit crew.

And each calf is handled in what seems like the blink of an eye.

So what job am I gonna do?

What would you like me to do?

[Tim Richard] You're gonna be knocking the animal down

and hold it while we get our processing done.

[Gordon Ramsay] Right.

[Tim Richard] What we try to do is catch them without

shaking them up too much.

See how he knocks it down and then he holds it in place.

These guys are taking the testicles off.

[Gordon Ramsay] Now, how strong is he holding that there?

[Tim Richard] As your muscle.

Use your muscle.

These calves are a lot stronger than you think they are.

We'll get you in place.

[Gordon Ramsay] Got you.

The cows are about to get castrated.

And somehow, I'm the one that's nervous.

But this is an important job.

It needs to be done with precision.

[Tim Richard] This one's yours. Okay?

Jump on him.

[bellowing]

Okay, they gave you a small one on the first go.

[Gordon Ramsay] It's a stern process but correct.

And more importantly, the speed, the essence of the injections,

it happens in a flash.

[Tim Richard] He's ready for a big one.

[Gordon Ramsay] So, not the most attractive process,

but certainly the most correct.

[Tim Richard] What we've doing now is the next step.

We try to use everything on the animal.

And what we're doing now is we're cooking right here.

[sizzling]

[Gordon Ramsay] So you're literally frying the testicles

that have just been removed.

[Tim Richard] Just, right off the calf.

Doesn't get any fresher than this.

[Gordon Ramsay] And that's like a Hawaiian cowboy snack.

[Tim Richard] Yes.

[Tim Richard] We refer to them as laho.

Western United States they talk about them

as Rocky Mountain oysters.

- May I? - Go ahead.

- Okay. - Give it to him.

[Gordon Ramsay] Wow. What have you dusted it with?

[Gordon Ramsay] Garlic s-, that's it?

In all honesty, it's never gonna get any fresher than that.

And this is the understanding of pono.

- This is... - This is pono.

[Tim Richard] This is being respectful of what we are doing

out here, stewarding the animals.

[Gordon Ramsay] Yes, sir.

[Tim Richard] The using everything of the animal.

[Gordon Ramsay] I understand when a,

when a steak is ready or medium rare.

How do we know a, a testicle is cooked?

[Tim Richard] Basically, what happens, we pull it out

and we take a bite.

And, "Oh, okay, they need a little bit more."

[Gordon Ramsay] There's something quite awkward about

standing in front a calf with its testicles.

Young man, I'm deeply sorry but, uh,

Dr. Tim made me do this.

[Tim Richard] Yep.

[Keola Kawaihae] Is this Michelin star lahos?

[Gordon Ramsay] These are incredible Michelin star lahos.

Please.

These are, these are, these are, oh, I don't know.

I mean, honestly.

No I mean, I...

[laughs]

Help me out.

Oh, my God.

[Gordon Ramsay] It's, it's minutes old, isn't it? It's...

[Tim Richard] Correct.

[Gordon Ramsay] While I understand and appreciate

the pononess of it all, I'm not sure anything will ever prepare

you for putting a freshly cooked bull testicle in your mouth.

It's spongy.

But from a chef's point of view,

I just, I don't know.

[laughter]

[Gordon Ramsay] Man.

[laughter]

[Keola Kawaihae] Good.

[spits]

[Gordon Ramsay] Honestly, I just, oh, my God.

Not my average snack, but great balls of fire.

[Tim Richard] Well, you sort of got the approval

from the cowboys.

[Gordon Ramsay] Thank you, captain.

[Keola Kawaihae] You're welcome.

- Sir. - Okay.

[Gordon Ramsay] Dr. Tim.

Anyone stepping on the Island of Hawaii automatically

thinks about poke, tuna,

fish in abundance.

But you don't really start thinking about

Hawaiian wagyu beef.

So this is something that I know I can keep up my sleeve as

a bit of a treasure added to the final cook.

[bellows]

I got my hands on a very special beef,

but that's not the only coveted meat found on this island.

Now, for my next stop.

I'm meeting a hunter who said he has a huge problem.

But it's a tasty problem that involves pigs.

Feral pigs.

I'm hoping he'll help me get my hands on some tasty pork,

so I can use it as a centerpiece for my final cook.

Local outdoorsman Danny Bolton knows the island

and knows where the pigs are.

He warned me to arrive quietly.

Otherwise, the pigs will know where we are.

Hey, Danny.

How are you, bud. Good to see you, man.

- Hi. Yeah, how's it, bud? - My God, what a spot.

[Danny Bolton] Yeah, it's gorgeous.

[Gordon Ramsay] Seriously, this is incredible.

And the dream is to have a stunning pig...

[Danny Bolton] Yes.

[Gordon Ramsay] For the end of the week for the big cook.

They are incredibly destructive.

[Danny Bolton] Yeah, they can be.

So the big thing, too, is that they'll,

they'll tear up the ground.

[Gordon Ramsay] Mm-hmm.

[Danny Bolton] And then, that takes away all the root base,

which washes the dirt down into the rivers,

and then, eventually, out into the, into the ocean.

And that covers the reef and kill the coral off.

[Gordon Ramsay] Damn.

[Danny] So, it, it's a good thing to manage them, right?

Like, there's a lot of people who count on

this pork as a resource to eat.

[Gordon Ramsay] Got you.

[Danny] So we don't want to totally wipe them out completely

[Gordon Ramsay] So take what we need.

[Danny Bolton] Take what we need.

[Gordon Ramsay] Are they difficult to shoot?

[Danny Bolton] They can be.

Their eyesight's not the best but their noses are

hard to trick, right?

They, they can smell you from...

[sniffs].

Are, are you...

- What's wrong? - Well, I don't know.

[Danny Bolton] Dude, you wearing cologne or is that sunscreen?

[Gordon Ramsay] No, it's sunscreen. [bleep].

[Gordon Ramsay] Some, and that's gonna help?

[Danny Bolton] It could help.

[Gordon Ramsay] Cow [bleep] on my face.

[Danny Bolton] I think you'll be all right.

We'll just have to, we'll just have to play the wind right.

[Gordon Ramsay] Got you.

[Danny Bolton] But we're gonna have to be paying attention to

which way the wind's blowing.

[Gordon Ramsay] Sure. What are we gonna shoot with?

- Bolt action. - So...

[Gordon Ramsay] I'll be using a high-powered rifle because

we'll need to make a shot from 200 to 300 yards away.

If we try from any closer,

there's a chance we'll spook the pigs.

Amazing. Amazing.

Well, I didn't know there was a, a cutoff time.

You're not allowed to shoot past 7:30.

Is that right?

[Danny Bolton] Yeah, it's usually half an hour

past sunset, right?

[Gordon Ramsay] Got you.

[Danny] Because they don't want you shooting in the dark.

[Gordon Ramsay] No.

[Gordon Ramsay] There's potholes everywhere around here.

[Danny Bolton] I know.

[Gordon Ramsay] You think it's smooth and then, bang,

you go down.

The divots where the pigs have been rooting are hard evidence

of how destructive they can be, and are just another indicator

that the numbers need to be kept in check.

[Gordon Ramsay] Got you. They're up there, right?

[Gordon Ramsay] Got you.

We'll get over there.

There's a big ridge.

We've got about 40 minutes left.

[exhales]

[takes deep breath]

[fires rifle]

[Gordon Ramsay] Pretty, pretty emotional.

It's a very strange thing to get that close to your staple,

but you don't want to do it, but you've got to do it.

They're super destructive, so you need to get this thing

taken down properly, effectively, and cleanly.

[Gordon Ramsay] Yeah.

Finally, I've got my hands on the prize.

No cellophane, no supermarket, nothing pre-wrapped.

Just amazing wild boar at its absolute best.

Now, I've just got to do it justice.

It's the last day before my final cook and I'm heading east

past to the largest volcanoes on Earth to learn about a dish

that's part of every Big Island celebration.

Lau lau.

Now, they say it's really delicious.

I can't wait to taste it.

It's a 75-mile drive to the Hilo side of the island.

The wettest part in the United States.

Where I'm meeting up with Kawika Lewis,

a teacher of local food sustainability.

I'm hoping he'll show me what goes into lau lau.

Kawika.

[Kawika Lewis] Hey. Hello, Gordon. How you doing?

[Gordon Ramsay] What a beautiful spot you've got.

- Aloha. - Aloha.

- Aloha, aloha. - Good to see you, man.

[Gordon Ramsay] Lau lau means leaf leaf, right?

[Kawika Lewis] Lau is leaf but they,

they say it twice to, because of its goodness,

because it's that good.

[Gordon Ramsay] I'm dying to get my hands on some.

[Kawika Lewis] Right. The main ingredient is the taro leaves.

[Gordon Ramsay] Yes.

[Kawika] But as you can see,

this area got destroyed by wild pigs.

[Gordon Ramsay] Really? This...

- Yes. - Entire patch.

[Kawika Lewis] This entire patch.

So let's go down the road and go pick some taro leaves.

[Gordon Ramsay] Kawika gives me a machete and gloves.

Something tells me we're not just picking taro leaves.

[Kawika Lewis] We, we have to go through here to get to them.

- In here? - Yeah.

- Serious? - Yes.

[Kawika Lewis] So we're gonna enter right over here.

[Gordon Ramsay] Got you.

Bloody hell.

This is a bush, man.

- Yeah, huh. - [bleep].

[Kawika Lewis] So you cut. This the side to side cutting.

[Gordon Ramsay] Got you.

[Kawika Lewis] There you go.

You got it, Gordon.

[Gordon Ramsay] Man, this is crazy.

[Kawika Lewis] I hope those gloves are helping you out.

[Gordon Ramsay] How come you got no gloves on?

[Kawika Lewis] Well, I'm used to it.

And here it is.

[Gordon Ramsay] It's like a little sacred garden here.

[Kawika Lewis] Yeah. This is a taro plant.

[Gordon Ramsay] Wow.

[Kawika Lewis] But we will, we will be harvesting the leaves.

[Gordon Ramsay] Got you.

[Kawika Lewis] They're like the wrapping that encases

all of the ingredients.

The rule of thumb is the number three leaf.

[Gordon Ramsay] Right.

[Kawika Lewis] You see, like, we got the youngest one,

so that would be one.

This is number two.

And then, will be the next one.

[Gordon Ramsay] So we go for this one here?

[Kawika Lewis] Yes. There you go.

Put a little bit more muscle in there, Gordon.

[Gordon Ramsay] Got you.

[laughter]

[Gordon Ramsay] These are beautiful.

[Kawika Lewis] Looks like you were a taro farmer in...

[Gordon Ramsay] Oh, oh, my God.

[Kawika Lewis] The before life.

[Gordon Ramsay] Yes. Yes, yes, yes.

Taro leaves harvested.

It's time for the second leaf in our lau lau.

[Kawika Lewis] Okay, we'll pick some of the ti leaves.

[Gordon Ramsay] Ti leaves?

[Kawika Lewis] Yeah, ti leaves.

It's kind of like a nature's tinfoil.

[Gordon Ramsay] So we're gonna wrap the lau lau in...

- Yes. - These leaves.

[Kawika Lewis] What we're gonna do is start with the lower one.

Straight down. There we go.

- Wow. - Straight down.

[Gordon Ramsay] And so that is the tinfoil.

[Kawika Lewis] Yes.

[Gordon Ramsay] They're robust, aren't they?

[Kawika Lewis] Super robust.

[Gordon Ramsay] The land just keeps giving.

It gives, and it gives, and it gives.

This place is alive.

[Kawika Lewis] Let's go ahead and go make some lau lau.

[Gordon Ramsay] Lau lau.

Now I understand why it means leaf leaf.

[laughter]

[Gordon Ramsay] Wow, look at this spot.

This is beautiful.

- Aloha. - Hey, aloha.

[Kawika Lewis] Hey, Gordon.

- This my son Makana. - Nice to see you.

- All right, nice to see you. - Good to see you, man.

[Makana Lewis] Aloha.

[Gordon Ramsay] What a pleasure, honestly. That was a...

- Oh, you got some... - Forage and a half.

[Makana Lewis] Gifts for us. Great job harvesting.

[Gordon Ramsay] Yes.

[Makana Lewis] Got all these leaves together.

[Gordon Ramsay] Leaves everywhere.

Now, I've stuffed a lot of things in my life,

but never quite like this. Okay?

So what have we got here?

[Makana Lewis] We got some pork here.

We got some pork fat.

We got some uala or sweet potato,

and then we got some butterfish.

[Gordon Ramsay] Wow.

Now that I know what's in a lau lau,

it's time to make one of my own.

[Makana Lewis] There you go.

- Okay, nice piece of... - Nice piece of pork.

[Gordon Ramsay] Pork. Little bit of fat.

- Some fat. - Two fat?

- Sure, definitely. - Yes.

[Gordon Ramsay] A little bit of...

- Why not? - Sweet potato.

[Gordon Ramsay] And then, some black cod.

- Yes. - Little salt.

[Makana Lewis] Little bit of salt. There you go.

[Kawika Lewis] Yeah. Oh, man. That's a professional.

[Gordon Ramsay] And then, from there, we're gonna...

[Makana Lewis] You've done this before.

[Gordon Ramsay] We're gonna, we're gonna wrap that up.

Like, almost like a, a burrito, right?

- Yeah, sure. - That's right. Exactly.

[Makana Lewis] This is our own version of a Hawaiian burrito.

[Kawika Lewis] Traditional hot pocket.

[Gordon Ramsay] Damn. Sorry, that fell out of there.

[Kawika Lewis] So now, we got your wrapped goodness,

so now we will place the...

- Across. - The ti leaves.

[Kawika Lewis] With a criss cross.

And we'll put it down.

And then, we'll start off with the closest one.

[Gordon Ramsay] That one up?

- Yeah, hold that up. - Yeah, rolling up.

[Kawika Lewis] So we kind of squeeze them all together.

[Makana Lewis] Yep.

[Kawika Lewis] Because we want to keep it tight.

[Makana Lewis] And you're gonna use that as a lace.

[Gordon Ramsay] It's a bit like tying up a Sunday roast

but with a leaf.

If I can pull this off in my final cook,

I stand a much better chance of winning over the locals.

[Makana Lewis] It's ohana or family.

Everybody sharing their mana and, and

keeping their good intentions.

[Gordon Ramsay] And you said ohana.

[Makana Lewis] Ohana means family, yes.

[Gordon Ramsay] All right.

[Kawika Lewis] Wow, yeah, that's great.

[Makana Lewis] You must have done this before.

[Gordon Ramsay] The lau lau go into the steamer for

three to four hours.

Fortunately, Makana has some already cooked and ready to eat.

I am not exaggerating when I say it's like unwrapping

a hot, steaming, meat present.

[Kawika Lewis] Look at all the goodness.

[Makana Lewis] Get it all kind of, get it all together.

[Kawika Lewis] There we go.

[Gordon Ramsay] Sorry, it's the cheffy in me.

[Kawika Lewis] There you go.

[Gordon Ramsay] Mm.

Oh, wow. Wow.

The lau lau, that was beautiful.

And it was just so juicy.

It's got me thinking, ahead of the final cook,

don't get too smart.

Don't overthink it.

And more importantly, do it justice.

I'm so excited for these wad technique.

[Kawika Lewis] Yeah.

[Gordon Ramsay] That has certainly given me

some great inspiration.

What an amazing experience this past week has been.

The Island of Hawaii has really lived up to its nickname,

the Big Island.

It's just teeming with ingredients.

But ingredients like no other.

Makani may think she's got the home team advantage,

but I can't wait to show her everything I've learned.

What the hell?

Where is Makani?

I mean, seriously?

How can I be here first?

I know it's island time.

Makani! Aloha!

[♪ rhythmic music plays]

[Gordon Ramsay] Right. Marinade.

Let's go.

Ha, what?

Where have you been? How come I'm here first?

[Makani Carzino] I found the most beautiful shell.

And look at.

[Gordon Ramsay] You've been, you've been looking for shells?

[Makani Carzino] There is always time for shelling.

And look.

[Gordon Ramsay] Ah, yes. I am...

[Makani Carzino] Neil finished your beautiful piece.

[Gordon Ramsay] Oh, my God. Thank you.

It's hard to imagine that just a few days ago

what I'm holding was just a chunk of metal.

Truthfully, getting my first glimpse of a knife

I made is more exciting than unwrapping a lau lau.

My Lord.

[Makani Carzino] That is a sexy knife, sir.

- Look at that. - Beautiful.

[Gordon Ramsay] A first for me.

I've had incredible knives across my career,

but I've never, ever got to make one.

Good luck, girl.

Oh, by the way, you're late, let's go.

[Makani Carzino] Okay, let's go.

- Can we cook, please, madam? - Yes, we're cooking.

Geez, you're so bossy all the time.

We're cooking.

[Gordon Ramsay] Makani comes across like this

amazing yoga teacher.

Super calm.

Underneath that calmness, there's a ferociousness.

[Makani Carzino] Gordon, make no mistakes.

I'm being nice to you, but I'm still taking you down.

[Gordon Ramsay] Oh, my God.

[Makani Carzino] Oo.

[Gordon Ramsay] Are you, are you in bare feet?

- Yes. - No...

[laughs]

[Makani Carzino] Come on. Take your shoes off.

- Oh my... - Come on.

[Makani Carzino] Look at, we're at the beach.

[Gordon Ramsay] It's 95 degrees today and she turns up barefoot.

There's a feisty, tenacious chef underneath that skin.

[Makani Carzino] So what was the best part of your week?

[Gordon Ramsay] Understanding the real pono.

I get it. Take what you need.

Respect the land.

Treat it. Bless it.

It will look after you.

[Makani Carzino] Yes.

[Gordon Ramsay] You said what goes on on this island,

but the place is teeming with ingredients like no other.

[Makani Carzino] Yes.

[Gordon Ramsay] Lau lau.

[gasps].

[Gordon Ramsay] Oh my goodness.

What a lovely way of bringing such

humble ingredients together.

While Kawika used cod in his traditional lau lau,

I've decided to use some of the local fish I speared.

Makani, I'm wrapping my lau lau.

What are you wrapping over there?

What is that?

[Makani Carzino] So I'm using banana leaf today and

I'm wrapping, this is gonna be for the Menpachi

that you and Kimi got.

[Gordon Ramsay] She's amazing, by the way.

[Makani Carzino] Yeah, but look at these.

[Gordon Ramsay] They are beautiful.

[Makani Carzino] I'm so impressed with you.

[Gordon Ramsay] They are so good.

So how are you gonna cook the fish?

[Makani Carzino] So the fish is gonna get steamed in banana.

[Gordon Ramsay] I love that.

[Makani Carzino] I'm gonna wrap these bad boys

and get them on the grill.

[Gordon Ramsay] What are you doing with the pork?

[Makani Carzino] Pork is going with a Kona coffee rub.

[Gordon Ramsay] The wagyu. Beautiful.

- Yeah. - Really beautiful.

[Makani Carzino] I'm excited about these steaks.

[Gordon Ramsay] The standard of that beef is just incredible.

Beau-ti-ful.

[Makani Carzino] Whoo, I'm excited!

It's gonna be delicious.

[Gordon Ramsay] And then, of course,

chow down on that little delight, the,

the little fried testicles.

[Makani Carzino] Yes. How was that?

- Disgusting. - Now you're manly.

[Makani Carzino] Do you want to, like, beat on your chest

and do all the things?

[Gordon Ramsay] I, no, no, not honestly.

How sweet are those incredible pineapples?

[Makani Carzino] Oh, I love the high sugar, low acid.

[Gordon Ramsay] Yeah. Great for caramelizing, um,

especially in the wok.

[Makani Carzino] So that one's going with the rice?

[Gordon Ramsay] Yes. Sort of fried sticky rice.

[Makani Carzino] That's gonna be delicious.

This is whale season, too.

[Gordon Ramsay] Where are they?

[Makani Carzino] Well, let's call them in.

You want to do a little chant?

- Chant? - Yeah.

[Gordon Ramsay] Oh, no. I can't.

[Hawaiian mele] Ho mai ka 'ike 'ika,

kapa lua e.

E ola.

[Gordon Ramsay] Thank you.

[Makani Carzino] E ola is like let it live.

[Gordon Ramsay] Let, you are definitely letting it live girl.

Let me tell you.

With the guests soon to arrive, and perhaps some whales too,

things are starting to heat up, quite literally.

Man, it's hot down here.

What are you doing to me today?

[Makani Carzino] I think we're melting.

[Gordon Ramsay] I am sweating like a monk watching porn.

[Makani Carzino] That's really [bleep] hot.

[Gordon Ramsay] Yeah.

[Makani Carzino] Sorry. Sorry. Language.

[Gordon Ramsay] That language, please.

I get seriously offended.

[laughs]

[Gordon Ramsay] I love what you've done with that pork.

So you're shredding that pork, right?

[Makani Carzino] Yes.

So this is the kalua pig in a little bit of dashi.

[Gordon Ramsay] Love that.

[Makani Carzino] What's going on with your pork that you hunted?

[Gordon Ramsay] I'm using the ribs.

And now, I'm just gonna glaze them with a really nice

sort of barbecue glaze.

[Makani Carzino] I'm excited for this meal.

[Gordon Ramsay] Yes, likewise.

- It's a feast. - They are here.

[Gordon Ramsay] My new friends from the week have arrived.

- Aloha mai. - Aloha.

- E komo mai. - Aloha.

- How are we? - Good. We doing good.

[Gordon Ramsay] Nice to see you.

While Dr. Tim couldn't make it, he sent his sister Coot who runs

the ranch with him instead.

So, my beef better be on point.

[Neil Kamimura] How's that knife?

[Gordon Ramsay] Oh, my God. Are you kidding me?

Seriously, it is absolutely sublime.

Amazing.

That I'm never gonna let go of.

Honestly, seriously.

[Neil Kamimura] Hand them down to your kids.

[Gordon Ramsay] Yeah, oh, my goodness.

- Easy. - Thanks, bud.

[Gordon Ramsay] I'll let you enjoy your lunch.

- Yeah. - All right, bud.

- Thank you. - Good to see you, bud.

[Gordon Ramsay] The blisters are healing, by the way.

[laughter]

[Gordon Ramsay] With the guests hungry and waiting,

it's time to focus and pull all our dishes together.

[Makani Carzino] Imua. 'Onipa'a. Okay.

[Gordon Ramsay] What does that mean, please?

[Makani Carzino] Keep going. Don't give up.

[Gordon Ramsay] Thank you. I'm not...

- Never give up. - Gonna give up.

[Makani Carzino] Whoo!

[Makani Carzino] You ready to rock it?

[Gordon Ramsay] I, I am ready.

- How are you feeling? - It's super shaka.

[Makani Carzino] I'm excited. Excited.

[Gordon Ramsay] Are you always this happy?

[Makani Carzino] It's not too late to take your shoes off

and free your toes.

[Gordon Ramsay] I cannot.

- It's so hot. - I, honestly, I cannot.

[Makani Carzino] How are you cooking with shoes on?

[Gordon Ramsay] They've never had a suntan in their life.

Trust me. They're not gonna start now.

God, these ribeye. It's the coffee rub, girl.

I'm telling you.

[Makani Carzino] It is. Okay, how are you looking?

[Gordon Ramsay] I'm ready to plate.

How do you remain so calm?

[Makani Carzino] I mean, if you want to panic,

can we just run out that way?

I'm all down for that, too.

[Gordon Ramsay] I just love the energy.

Now my lau lau. They look beautiful.

I'm gonna sort of slice mine like a little Wellington.

[Makani Carzino] Oo, I love beef Wellington.

[Gordon Ramsay] Look at that.

[Makani Carzino] Okay, I'm saucing.

Kona coffee. A little rum's going on.

[Gordon Ramsay] Slow down, please.

Island time.

[Makani Carzino] You said it was time to plate.

[Gordon Ramsay] I know. I know. But you move so fast.

[Makani Carzino] I, pfff.

That's the first time I've heard that, ever.

[Gordon Ramsay] Boom!

[Makani Carzino] I think we're ready.

[Gordon Ramsay] Well done. Amazing.

Good job.

- Yes. - That looks incredible.

- What a feast. - I'm so excited.

- Right, you ready? - Yes.

- Let's go. - Let's do it.

[Gordon Ramsay] Good afternoon, everybody.

- Wow. - Welcome, everybody.

[Gordon Ramsay] Please, my darling, you go first.

[Makani Carzino] I'm excited to share. This was so much fun.

Thank you.

This is the charcoal brioche with kalua pig, Kona coffee,

Hawaiian rum, barbecue sauce.

This is the e'a, the Menpachi.

Kind of a play on, like, all the yummy things that are from here.

Things that are close to my heart.

What else do we have?

The beautiful wagyu steak.

These are the ali'i mushrooms.

[Gordon Ramsay] I'm gonna start off with these

beautiful lau lau.

And they've been done with a little macadamia,

like a sort of modern take on a fresh pesto.

Next to that, we've got that Hawaiian wagyu.

We've got some beautiful roasted taro roots next to

some caramelized onions that we slow cooked in a miso gravy.

[Guest] Wow.

[Gordon Ramsay] And then, the pièce de résistance,

thank you to Danny, these amazing back ribs that have

been grilled, finished with a lovely barbecue sauce.

And delicious wok fried pineapple rice.

Please enjoy.

[Kai Lewis] Mahalo.

- Love it. - Excellent.

[Guest] Here we go.

[Guest 2] I'm gonna start with this one, man,

and we'll do both the wagyu.

[Gordon Ramsay] They look like a very serious table, right?

[Makani Carzino] I know. I know.

Well, it doesn't get any more rooted than this.

[Gordon Ramsay] No. I mean, that is pono at its absolute best.

You think of the generations of talent on that table.

[Makani Carzino] Mm-hmm. To be feeding them is such an honor

and a privilege, and also terrifying.

[Guest] How is it?

[Zadie Bolton] I like it.

[Neil Kamimura] They hit it right on the head.

[Kawika Lewis] Nice, uh, flavoring.

[Danny Bolton] Yeah, the flavor is good, huh?

[Kawika Lewis] Mm-hmm.

[Gordon Ramsay] They are digging in, aren't they?

They're not holding back.

[Makani Carzino] Well, they're smiling, so that's...

- They're smiling. - That's a good sign.

[Gordon Ramsay] Wow.

[Neil Kamimura] So what do you think of that steak?

[Coot Giles] I love the marbling.

Of course, wagyu always has that great marbling flavor.

[Neil Kamimura] And he knows how local people want to eat steak.

Thick cut. All marble, choke fat.

That's what we want.

[Makani Carzino] Look at all these beautiful people

you called in.

[Gordon Ramsay] You showed me the way, girl.

[Makani Carzino] Truly.

[Gordon Ramsay] It's not about the result today.

I'm just...

[Makani Carzino] Yes, it is. I still want to take you down.

[Neil Kamimura] You ready to dig into this pork?

[Danny Bolton] I'm ready, dude.

[Neil Kamimura] You ready?

[Danny Bolton] Pork for pork right here. Let's see.

[Guest] Are you passing these ribs?

[Coot Giles] The ribs are really great.

They've got a real nice spice to them.

[Neil Kamimura] Yeah, it's hard to pick one versus

the other, yeah.

[Kawika Lewis] But the ribs, man, is on point.

[Zadie Bolton] Yeah, the ribs with the pineapple rice.

[Gordon Ramsay] Well, they're enjoying it, aren't they?

[Makani Carzino] Yes. They're happy.

[Neil Kamimura] This is the thing that I'm most skeptical

about because lau lau is my favorite thing to eat and

if you mess it up, it can go really bad.

[Kawika Lewis] I usually like a more, um,

softer approach on the leaf.

[Danny Bolton] Yeah.

[Kawika Lewis] I been chewing on it a little bit.

[Coot Giles] I, I prefer the Menpachi.

[Neil Kamimura] I don't think you can call this one lau lau.

[Gordon Ramsay] Oh, they're down to the bones on the ribs.

It looks like they're finished, shall we?

[Makani Carzino] Yes. Let's do it.

[Gordon Ramsay] Let's find out.

[Makani Carzino] Yes. Fingers crossed.

[Gordon Ramsay] Well, happy faces. Right?

[Kawika Lewis] Right.

- Maika'i opu. - Maika'i opu.

- Happy tummy. - Happy tummy.

- Um... - Yeah.

[Kawika Lewis] Chefs, you know, um, much aloha

and love for the both of you.

The, the food was all great.

But I know we're here for a competition,

so we're gonna start off with our beef dishes.

[Neil Kamimura] You killed it.

[Kawika Lewis] Before we...

[laughter]

[Makani Carzino] Nice work. Nice work.

[Kawika Lewis] Okay, though, I see we have a obvious winner

on the beef dish.

[Danny Bolton] I mean, they're both delicious,

both cooked super good.

- But yeah, just a little... - Perfect.

[Danny Bolton] More flavor, yeah with the, with Gordon's one.

[Makani Carzino] Okay.

[Kawika Lewis] Now we're going onto our fish dish.

[Neil Kamimura] I'm not gonna give you knuckles for that one.

[laughter]

[Neil Kamimura] You got to cook the leaves, man.

[Kimi Werner] You know, in, in Hawaiian, Makani means wind.

[Gordon Ramsay] Yes. Wind.

[Kimi Werner] So Makani really blew you away on that one.

[laughter]

[Guest] That was good.

[Kawika Lewis] And our third one is the final verdict.

[Gordon Ramsay] Yes, sir.

[Kawika Lewis] And we all agreed, the verdict is...

Chef Gordon Ramsay pork ribs.

- But also... - Congratulations.

[Kawika Lewis] It was the, that pineapple rice as an

addition was, hit the spot.

[Gordon Ramsay] Honestly, I've had the most amazing week.

Seriously.

And this has never, ever been about winning.

It was about the understanding, I think.

Makani said understand pono.

Have I captured that essence?

[Kawika Lewis] Yes. I'd say you did great on the pono.

[Gordon Ramsay] Well, thank you. Chef...

- Yes. - Great job, girl.

[Makani Carzino] Well done. Beautiful food.

[Gordon Ramsay] Well done. And congrats.

- Yeah. - Honestly.

- Yes, you too. - Take care. God bless.

- Congratulations. - Thank you, guys.

- Mahalo. - Take care.

- Mahalo. - Thank you.

[Gordon Ramsay] Wow.

What an amazing week I've had here on

the Big Island of Hawaii.

And not only are the people magical,

but the ingredients are second to none.

[Kimi Werner] I'm so proud of your shot.

[Gordon Ramsay] You taught me well.

It's so good. Honestly.

And I truly understand what it means and takes to be pono.

So take what we need.

[Danny Bolton] Take what we need.

[Gordon Ramsay] The next time I hear the word Hawaii,

I promise you I'll have a newfound appreciation for

this incredible island.

And as they say here, Mahalo.

On to my next adventure.

Captioned by Cotter Media Group.