02x03 - A Taste of New Zealand

[bunniefuu]

Oh, yeah. Oh, yeah.

Oh, Sam, you have
to see this, mate.

First sunrise in the
world in New Zealand.

You've got to see this. Sam.

Totally worth it.

Have a look at
this. It's so good.

Christ.

Isn't it brilliant?

Look at that. It's fantastic.

No.

Everything about this
place is just so...

We're on the road, boy.

Ah...

- The purr of the beast.
- Aye, she's doing well.

Aye.

Why are you smiling
in that weird way?

- You look like...
- That's just my face.

It's my concentrating face.

- "That's just my face."
- That's just my face.

I can't help my face.

Well, my ravenous friend,

it's time to shift our focus
to your favorite subject...

- Food.
- Oh, yes.

What-what do I have
to look forward to?

Oh.

New Zealand is an island nation,

so their cuisine comes
from the land and the sea.

There's beef, pork, lamb.
Well, there's so much lamb.

There's, like, ten
for every person here.

There's crawfish,
salmon, bluff oysters.

They're... they're
just top-notch.

And it's nice because you get

European and Maori
culinary traditions,

like a classic hangi,

where food is cooked using steam

and then heated rocks
in a buried pit.

I mean, you just can't go wrong.

I cannot wait to
eat and drink all of it.

And I mean, all.

There is food
on the menu on this.

- There's a lot of food.
- Isn't there?

Like, more than usual?

More... even... even probably more
than... than is enough for you.

My belly's crying out to be fed.

A lot of similarities to
the Scottish cuisine, right?

And one of the great
products we have in Scotland,

but they seem to be very
popular here is-is honey.

Oh, it is. A
bumper crop season...

It can yield something
like 25 tons of honey...

What?

...from nearly
one million hives

across New Zealand, and
they put it in everything...

- Uh-huh.
- ...especially

the Native Manuka honey,

which is this dark-colored honey

that comes when bees take pollen

from the local tea trees.

Then they put it
in everything...

Sauces, chocolates,
even coffee, c*ck.

I'm really looking forward to
seeing the bees, by the way.

I'm looking forward to
seeing the bees as well.

I've always wanted to-to
do some beekeeping.

Tell the bees I am coming.

We are coming.

Go tell the bees
not to be afraid.

Don't "bee" afraid.

We're here at Larnach
Castle in Dunedin to meet...

Beautiful.

Dave, our resident beekeeper.

This is honestly a
lifetime ambition.

I've always wanted to do this.

Though I don't know
why I'm walking

like I'm in a sort of spacesuit.

Yes, you're looking
like an astronaut.

You're sort of moving
and breathing strangely.

Well, okay, so this is the hive.

They'll be well behaved. They
are the Italian varieties.

- Italian...
- Ciao. Ciao, bella.

Well behaved.

So the bees that
are flying around,

what's motivating them to
leave the hive at the moment?

Okay, well, they're worker bees

going out to get the
best nectar or pollen.

Let's have a look inside.

Oh, wow.

And how often
would you do this,

would you open it up?

I'd check
them every ten days.

- Every ten days.
- Yeah.

So they're
completely used to this?

Yes, so you
see that's starting

to get some honey in it,

if you want-want to
try and lift that.

Oh, my God.
That's surprisingly heavy.

That's just full
of honeycomb, right?

All hives. There's
probably about 30,000.

30,000 bees.

Don't drop the honey.
Don't drop the bees.

- Oh, my God. Wow.
- Look at that.

See that? That's
got nectar in there.

Yes, I can see that.

That could
last for 100 years.

Really? 100 years?

Yes, or more.

This is what they make
candles out of, this beeswax?

100... Did you hear
what he said then?

- Yes, I did. 100 years.
- 100 years.

Yes, you had no reaction at all.

Well, I was wondering
about beeswax candles.

But this is so incredible.

Yes.

They're very, very
placid, very happy.

I think that one's even smiling.

Honey is
enormously important

here in New Zealand, isn't it?

Yes, it is.

The beekeepers have
put a good spin

on the properties
of the Manuka honey,

because they select it

from the various
plants round about,

and it varies depending
on the area where the...

I was gonna ask...
Does it matter what plants

they're taking the pollen from?

Does that change the
flavor of the honey?

Yes, definitely.

Well, there's Heather honey,
for instance, in Scotland.

There is, in Scotland.

There are uh, health benefits,
too, related to honey,

- aren't there?
- Yes. Yes.

Really just
very strong ones.

Yeah, but to qualify,

MPI, which is Ministry of
Agriculture and Fisheries,

test the honey before it's
exported as Manuka honey.

Mm.

This is amazing.

They are
incredible, aren't they?

And they just...
All day long, they just look

for nectar, bring it back...

It's a nice little
life, isn't it?

...make honey, breed,

and they're working together.

Yes.

The bee and the flower
to keep each other going.

Yeah.

It's just
this wonderful circle.

Yes, sure is.

- Thank you.
- Thank you so much, Geoff.

And thank you, bees.

Can I take that with me?

- We could...
- No.

Probably keep that
in the camper van.

As long as
you keep them warm.

We could keep them
warm, couldn't we?

We'll put them under
your bed or something.

Under
my bed? Oh, nice.

- No, you can't take it.
- Oh.

I'm very glad to
be out of that bee suit.

What are you doing?

I think I'm sticking
to the steering wheel.

- Oh, is it honey?
- It might be.

- Mm.
- Shall I taste it?

- I don't know.
- No, better not.

I enjoyed the bees.

And now to go

from one of the smallest
little beautiful creatures

here in New Zealand...

- to one of the larger...
- Yes.

Uh, not quite... I mean,
no offense to cows.

They-they weren't born
to fly, were they, cows?

- No, no.
- We're gonna go dairy farming.

Are you
looking forward

to doing a little
bit of milking?

I am. I've
actually never, um...

Really?

Held a teat or milked a cow.

Talking of which,

I do have somewhat of
a confession to make.

This is a nice segue

into my... my unfortunate
experience with a cow.

It was in a
professional capacity.

I was at a low
point in my career.

- Yeah.
- But it did involve

me, uh, examining a cow

uh, using a very,
very, very long glove

that went up to my shoulder.

I think you can paint
the rest of the picture.

Wow.

I had a pretty bad experience

when crossing a field
and, uh... With a friend,

and, um, I turned around,

and a cow was actually
charging towards us.

Instead of saving my
friend, I just ran.

- You just ran?
- I just ran.

- This is good to know.
- Yeah.

Dairy's
big in New Zealand.

Yeah, I mean,
the farm we're going to

has nearly 500 acres
and more than 400 cows.

That's almost
one for every acre.

But this farm, I believe,

is doing things
slightly different.

Well, because
it's an eco kind of farm,

you know, maybe the-the cows
have just kind of taken over.

Well, it's a cooperative.

We run
this show, buddy.

Get your hands off my udders.

- We're gonna milk you, boy.
- Come on.

- You've got n*pples?
- We better be careful.

There might be a revolution
when we get there.

A revo-moo-tion.

Oh, very good.

I better keep moving.

- Love all the moo jokes.
- Yeah.

- Stu.
- Stuart.

Wonderful
to meet you,

in your splendid kilt, by
the way, that's fantastic.

Yes, you are the epitome

of the marriage of two cultures

- in your Scottish descendance.
- Wonderful.

- And you're Kiwi born and bred.
- Yeah, true, true, true.

Your descendants uh, were Scots,

came over here how
many generations ago?

Seven or eight, yeah.

So my kids are sixth
generation on this farm.

Right.

What is it about New Zealand
or-or Kiwi dairy produce?

Why is it so good?

It's
natural, for a start.

I mean, look they're
out being fed grass...

Yeah, yeah.

...living, you know,
their best life that they can.

And, you know, we're
proud of what we produce.

What's your approach
to-to dairy farming?

The way
that I look at it

is that if you own the land,

you've got a privilege
being on there,

but that comes with... that
obligation is to improve it.

And most farmers want to
improve what they've got

- for the next generation.
- Mm-hmm.

So I'm sort of looking,

you know, for the next
five generations out.

I mean, you know, obviously,
a lot of land was cleared,

and... and there
wasn't enough thought

put into the long-term future.

So we're trying to rectify that,

sort of regenerate what was
here in the first place.

That's what I get a kick off,

is improving the
natural side of it.

You know, when you can see
the wildlife come back,

the increase in biodiversity,

also, you know, to
improve water quality,

we plant tens of thousands.

I think we're up to about
80,000 trees and plants.

80,000 trees?

- Yes.
- Wow.

You're sort of investing
back into the land, right?

And I guess, ultimately, into
the produce you're creating.

Yeah, that's true.

Can-can we try some?

So is this freshly
milked this morning?

Yeah, fresh from
the teat this morning.

There you go.

Oh, I'm
excited to try this.

- It's just delicious.
- It's full.

That is not milk
that you get in supermarkets.

How much milk do you export?

Less than 5% stays here,

so pretty much every
country in the world, so...

92 million people I
help to feed today.

- Today? Wow.
- That's the reach of it.

So it's quite cool, really.

Now fortified with this,

should we go uh, see
the milking in action?

Yes, I'd like to see
you as an action milker.

I think I'll
be quite good.

I was born in the countryside,
raised on a farm myself...

A sheep farm, but,
yeah, pretty good there.

- Really?
- Did you do much farming?

Uh, sometimes helped
with the sheep.

So I'm game for this.

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

Don't worry, guys.

- Uh, we know what we're doing.
- They're not guys.

They're-they're females.

Well, I kind of
went "guy... girls."

So what you do?
First thing you do, look up.

- Ah.
- If the tail

is raised, there is
a package coming,

and you do not want
to wear their package.

No.

If they like you,
they won't sh*t on you.

- It's just like people.
- Okay.

Do not put
your hand there.

- Right. No.
- Why?

Well, 'cause if it kicks you,
it'll break your fingers.

Anything else we should
be worried about?

Yeah, there's quite a list,
but I haven't really got time

- to go into all of that.
- Oh, great.

So then what you do... Lift
that up, that activates.

Then one at a time,
onto the teat.

How many are we gonna do?

Well,
there's about 500.

- 500?
- Yeah.

That's 2,000 teats.

So you can get

something, like,
eight gallons a day

- from a cow, right?
- Yeah, yeah.

- You get first dibs.
- Sure. Let's go.

Okay.

Oh, wow, so it's
like a little carousel.

"Cow-rousel."

Please don't make
any more cow jokes.

Whoa, you're
quick. You're fast.

Oh, that one's moving its tail.

- Moving its tail.
- Just flies.

Okay, ready?

Now, remember to look up.

This is incredible.

I actually can't
believe what I'm seeing.

You all
right there, Sam?

No, I'm a bit mixed up.

Front one's on the front...

Here, no, you're...
you're gonna give that one

a personality disorder.

Oh, I'm gonna go over here
now, and you can have a go.

- Step it up.
- Good luck.

Which one
do you want me to do?

- This one?
- No, not her.

- She'll kick you.
- All right.

Be careful that
tail is twitching.

Very twitchy that one.

Was that you making that noise?

I was not
making that noise.

I don't-I-I can't do
another one. It's too much.

- Yeah, come on out.
- I'll-I'll help.

You do the front ones.
I'll do the back one.

No, no, you
do the front ones.

All right, you got that one.

Oh, that's got...
Oh, it's got stuff on it.

- Oh.
- Oh, God, I got the tail.

- Go on. Pop it on.
- Yep. Yep.

- Pop it on. Pop it on.
- Go on, get in there.

Yes.

- Is it on?
- Yeah.

Look at that. Look
at the milk coming.

Come on, girls.

Oh, my God, look how
many more we've got to go.

Well, uh, I want to apologize,
firstly, to... to the cows.

Cows, sorry.

Holy... moly.

Sorry. That one is
not happy with us.

Thank you for showing us this.

It's incredible,
what you're doing.

When you're sipping your latte,
not a soy latte, think...

The work
that goes into it.

Yeah, we're not cut
out for this, are we?

We're really not.

We better not give
up the day job,

'cause if... if 92 million
people relied on us to feed them,

- it would be a disaster.
- They would go very hungry.

We're off. We're off.

How-how did you find the cows?

Very creamy, very-very milky.

- They were... they were lovely.
- It's a lot of milk.

Did you get attacked by a bee?

Well, didn't you
see the massive bee

that just bumbled across
and fell down here?

Really? There's a
bee. There's a bee...

- Under my kilt.
- There's a bee in the camper?

- Well, not...
- Watch the road!

There's a bee under the kilt.

- ♪ Men in kilts ♪
- ♪ Men in kilts, men in kilts ♪

♪ Men in kilts,
kilts, kilts, kilts ♪

♪ Men in
kilts, men in kilts ♪

♪ Men in kilts,
kilts, kilts, kilts ♪

♪ Men in kilts, men in kilts ♪

♪ Men in kilts,
kilts, kilts, kilts ♪

- ♪ Men in kilts, men in kilts ♪
- [humming along]

But you know what?

I'm kind of excited about

the next stage of this journey.

- Wine.
- Savage drunkards.

- Yes.
- Wine. We love wine.

The nectar of the gods.

So now we are going to
a place I know very, very well

called Black Barn Vineyard.

I love it there.

Do they-they have a
picture of you on the barn?

- It's a statue.
- See?

Now, New Zealand is
rightly famed for its wine.

Yeah.

Fantastic Pinot Noir.

Sauvignon Blanc... most famous
in the Marlborough region.

Then Hawke's Bay... We're
going to Hawke's Bay.

That's got some
beautiful shock...

Its beautiful Rieslings.

But I'm excited to-to try
a lot of delicious wine.

I'm sure you are.

The goal, however, is
not to just get drunk.

No, I know, I'm
gonna learn a lot

- about the different varieties.
- Good.

- Dave, I'm Graham.
- Graham. How are you?

Pleasure to meet you.

And I'm Sam.

So welcome to
Black Barn Vineyards.

Ah, thank you
so much. Beautiful.

And it is such a
beautiful region.

When wine making
started in New Zealand,

w-why did it start?

I mean, why is it such
a big thing here now?

The Te Mata, Havelock
Hills area here...

Yeah.

Has had vineyards here
for over 100 years.

Wow.

Most of the vineyards
are planted on the east coast,

because there's
an El Niño/La Niña

kind of weather pattern in
east coast of New Zealand,

so most of the vineyards are
planted on the east coast,

because we're sheltered
from the rain,

which hits the other side.

Best spot for a nice little
vine to grow some grapes.

Yeah. No, exactly.

Wine is huge in
New Zealand, isn't it?

Yeah, like, it's

a billion-dollar
export industry.

- Really?
- Wow.

Yeah. Well,
it's a very young...

I mean, we-we produce probably

about a quarter of a
percent of the global wine.

And here at Black Barn,
well, we do one export,

and that's to Hong Kong.

- Mm-hmm.
- But that's it.

- Really?
- I mean, everything else

we sell on site.

Kiwis are big wine
drinkers, then.

Well, certainly the people
who come and visit us are.

Yeah. This man
has been coming here...

Yeah, I've been coming
here for a long time,

yeah, over 10 years.

You're lucky to have
this as your home.

I envy you.

What is the sort of
characteristic of Hawke's Bay,

like, compared
with other places?

Hawke's Bay's really,
like, red-wine country...

Merlot for us, rosé.

We're a small producer,
14 different varieties.

14 different
varieties of grape?

Yep. It's all about the
work you do in the vineyard.

This block is Renello block,
targeted for our rosé...

Volume-wise, the
one we make most of,

so we pick it early.

We don't let it get too
ripe, 'cause with rosé,

you don't want a lot
of color in the wine.

You want that sort
of lovely pale pink,

because rosés that have
got a lot of color in them,

you know, that
color equals tannin.

Tannin equals bitterness.

I like those rosés
when they're very...

It's like a blush. It's
not, like, deep red.

Yeah, and rosé's about
drinking, not thinking.

- You know, you kind of...
- I love that.

- You like that?
- Written on a T-shirt.

Yes.

You're looking at
the lay of the land

and sort of judging where the
vines would go and what...

Yeah. You
can see the profile,

except they're all,
you know, like, facing

- into the north, gentle slopes.
- Yeah.

And all
of that factors in

- to how the wine tastes.
- Yeah, tastes.

I did grape picking in
Switzerland when I was 18.

Yeah.

Well, these aren't ready... these
aren't ready to pick, are they?

No, no. I was gonna tell you
a very interesting story.

Oh, sorry, go ahead.

Yes, we want to hear
about you in Switzerland.

No, no, my great picking
in Switzerland, and I...

We are in New Zealand.
We're not in...

- We're not in Switzerland.
- No.

And it was very nice, but
it was very hard work,

and I have great respect
for people who work

in the wine
industry... That's all.

So you said you've
picked some grapes once.

Yes, thank you.

Do you ever challenge
the vines, obviously?

Because, you know,
you could do mash...

- "Challenge the vines"?
- Well, yes.

So, you know,
like, a struggling vine

- makes great wine.
- Yeah.

You want
them to struggle.

You want them to fight for
every drop of moisture.

Pushing everything
into that grape

- to give it more flavor.
- Right.

- I know nothing, do I?
- You know nothing.

But you know how to drink.

So we're gonna
start off with wine one.

I'd already say
that's a very small pour.

- So you want to smell.
- Yes.

You want to look at it.

- Yeah.
- And it is what wine?

- It's...
- Rosé.

- It's a rosé.
- Rosé. Yeah, right.

Now, what is the
predominant variety?

- Merlot.
- Merlot.

Yes, well done.

You know, actually,
this is about complexity

on the nose,
brightness, elegance.

Which wine would the winery
be best recognized for?

Chardonnay.

- It's very delicious.
- Oh, that's so good.

- Yes. Hmm.
- Mm.

- This is, um...
- The Sangiovese.

- Yes.
- This looks amazing.

The color is
incredible, isn't it?

- Yes, look at that.
- Wow. Wow.

Why so dark?

When you get sufficient
sunlight and enough heat...

- It's delicious.
- You know, you get

that, you know, like, density
of color, lovely ripe tannins.

Wow.

- Oh, my God.
- Oh, yes.

Oh, this is amazing.

So the thing with the Riesling
is that, you know, like, it is

unlike any of the
other wines here.

- That's right.
- Mm-hmm.

What's
that? Lusciousness.

Well, it's-it's
the sugar content.

- It's the sugars in the wine.
- He's got it.

- It's the sugars in the wine!
- Stop saying it.

It's the sugar in the wine.

- It's not fully fermented.
- Yes.

You hungry?

Why don't you finish your wine?

We're gonna go have
a nice meal now.

Um, thank you so
much for having us.

- Um, and perhaps...
- Thank you. Yes.

- Total pleasure.
- Thank you, Dave.

Can I have a little
top-up there?

Would you
have a little bit more

- of that Riesling?
- I'd love some Riesling.

- The one with the sugars in it.
- Yeah.

Mm-hmm.

Fleur, thank
you for, uh...

For inviting us here
to Fleurs Place.

I've been looking
forward to you coming.

Have you?

So you're Sam
and you're Graham?

That's right, I'm
Graham. He's Sam.

You've been
sweating up, haven't you?

No, not really.

No, not-not really.

We have been sweating up,
'cause we're here in Moeraki.

And it's this
incredible little town.

It feels like we're on the
edge of the known universe.

And you have created this
incredible uh, restaurant.

Yeah, and it seems like
everyone in this country

has read your cookbook.

So we had to come
see for ourselves.

This was the site of
a whaling station.

That's so great.

And so the day
that I first opened

right there, at high tide,

two meters from the edge,

there was a whale going
backwards and forwards...

- Two meters?
- And backwards and forwards.

- Like a blessing on...
- Yes.

So, but the funny thing was

I didn't really want
it to be successful.

So was it really
for yourself, then,

that you built it,
rather than for, like...

- Yeah, I did, yeah.
- The public to come and...

I thought, "As soon as
it's busy, I'm outta here."

- Really?
- Yeah.

- What a great business plan.
- And yet you're here, what,

- 19 years later?
- Yeah.

When I first started,
I was lucky enough

to get invited out
on a fishing boat,

and I thought I could feed
a lot of people with that.

All our fish get
filleted and brined.

And from all the fish bodies,

we make a fish stock
with a seafood shadow.

The smoking of the fish,

I would go to the local Iwi
and ask who could help me.

I would love to know how to do
it properly and traditionally.

And this
was presumably

historically what people
who first came here...

This is exactly
the kind of thing

that they would've been
doing themselves as well.

Of course... preserving
everything they could.

And we're
having a bit of that?

- Yes.
- Ah!

- This is gonna be...
- k*ll me now.

This sounds like your
last meal on-on Earth.

Well, don't... no, I think
that's kind of a wee bit far.

Oh.

Well, I hope it's
not your last meal.

Yeah. I hope
it's not as well.

Can we just park the campervan
inside the restaurant?

Yes. I don't
think I'll be doing

much driving after this.

- Here we go.
- Oh, here we go.

- Here we go.
- h* h* h*!

This is amazing.

And this is just to
show off the paddle crabs.

All these different
varieties of-of seafood

is incredible.

All from-from
just locally sourced?

They tell me it's just
around the corner.

So it would be nice if you
just picked your bread up

- and broke it.
- Okay.

- That's the...
- That was gonna happen.

Ohh! What kind
of bread is this?

Rewena. That's
the Maori bread.

- Oh, God, I'm gonna...
- Thank you so much.

Now I'm so excited. Ah...

Oh, and a bit of this.

We might need be
here a little while.

Okay.

Oh.

It literally melts
in your mouth.

Oh.

Oh, my God.

What was this? This
was the coconut thing.

- Yeah.
- I-I'm actually losing track.

Wow. Do you want
a bit of seaweed?

Please don't speak.

The taste is really unusual.

- ♪ Oh, my ♪
- How are you looking?

- ♪ God ♪
- What is that?

We're gonna need a bigger table.

What have you got here, Fleur?

This is the-the blue
cod in the kelp bag.

Oh, incredible.

So what did you
do? Did you steam him?

It goes in the oven,

so it naturally steams
itself in the kelp.

Wow.

Oh, look at that!

- Oh.
- There he is.

- Wow, look at him.
- Steaming.

Steaming, a-and
these little shells...

What are they?

They're
little neck clams.

Oh...

- Oh, wow.
- Yeah.

- Mm.
- Mm!

I didn't know
which fork to use.

Yeah. I need an
extra mouth. Mm!

Okay. The coconut fish.

- Mm.
- Oh, the bread.

- Hello!
- Yeah.

Oh, look
at that. h* h* h*!

So this is the
famous mutton bird.

- Yes, it is.
- And that's in a boiler

- made as a boiler.
- Wow!

And then this is

more of a traditional
way to serve it.

Board it twice to
get rid of the fat,

and then you crisp
it up in the oven.

Oh, yes.

But this
is my favorite way.

Right. I'll look after
that for you, Fleur.

- You're butchering that.
- Okay, thank you.

- You could use your fingers.
- You could... thank you.

Cheers, my friend.

Mmm!

It's so not what you expect.

It's rich, isn't it?

- Pace yourself.
- Yeah.

Oh, Fleur, you've
outdone yourself.

- Here we go.
- What is that?

Oh, my God!

It's my Auntie Murray's
Christmas pudding.

- Whoa!
- Whoa!

Oh, sorry.

Just a-a
little bit for me.

Little enough?

That's perfect.

- Oh, is there something else?
- Yes.

Marvelous.

And there's your cheese.

Oh, my God!

That's a very famous
one from Oamaru.

It's called Windsor Blue.

This is very
beautiful and grand.

- Oh, yeah.
- Oh, Look at that.

- That's beautiful.
- The perfect accompaniment.

Mm... mm...

Cheers, my cheesy friend.

- Oh, cheese-cheese.
- Cheese.

Cheese, my cheery,
cheery companion.

Ohh... that was
spectacular, wasn't it?

It was spectacular.

Looking
around this table

with this abundant food

and its crazy flavors in
this incredible setting

is pretty special.

What was your favorite moment?

I loved the bees.

And-and the honey,
really I loved them.

And of course seeing
your favorite vineyard

also was amazing.

The farmer was everything
that I could have hoped for.

- Yes.
- And more.

I should have invited him.

Is the farmer
still tied up in the shed?

I never knew that you
knew so many cow jokes.

Very moooody.

It is one of my specialties
actually, cow jokes.

Yeah.

Here's to driving with
the best travel companion.

We better not well
up in front of Fleur.

She'll think we're crying over
not finishing all this food.

Mm.

- Oh...
- Ah.

- The open road.
- Yes, diving in New Zealand.

Mmm. It's
actually a lot of driving.

It-it's a
long way, right?

That cyclist is
nearly going as fast as you.

- He's almost as fast as we are.
- Yeah.

Yeah. You've got
to pedal faster.

- Yes...
- Yeah.

Like a sort of
Flintstone's vehicle.

That's it. Come on!

Get it into second
gear. That's it.

Yeah. A lot of
driving, anyway.

Well, yeah, it has
been a lot of driving.

Thank you. Would've been nice.

I mean, you could have offered.

Yeah, I know, I could
have, couldn't I?