Clarke’s found one of the most exciting toy sheds in New Zealand and takes off in a flame-covered helicopter with guide in search of giant sea run brown trout.
But the adventure doesn’t stop there.
They fly all the way to the wild untouched west coast to pick up a few paua or abalone and some crayfish, as per the order from Chef.
On the coast we witness another chopper company pulling their crayfish pots out of the water with the helicopter before heading inland, where Clarke manages to land an impressive jack Brown Trout.
Then it’s into the kitchen at Bistro Gentil, where chef James Stapely comes up with a spectacular dish combining Brown Trout, crayfish and abalone.
