Somebody Feed Phil (2018) s02e05 Episode Script
Cape Town
1
[tribal music playing]
[trumpets]
[grunts]
[growls]
[roars]
[Phil whistles]
[clucking]
I'm trying to feed you.
This is very good. It's from the café.
[giggles]
A happy hungry man ♪
Is traveling all across the sea
And the land ♪
He's trying to understand ♪
The art of pasta, pork
Chicken and lamb ♪
He will drive to you
He will fly to you ♪
He will sing for you
And dance for you ♪
He will laugh with you
And he'll cry for you ♪
There's just one thing
He asks in return ♪
Somebody feed, somebody feed ♪
Won't somebody, somebody feed Phil ♪
Somebody feed him now ♪
Wow, that was a long flight.
You know, if you're coming,
let's say from America,
first, to get here, you've got
to get to Europe or the Middle East,
change planes, however long
the layover is-- Mine was eight hours.
And then another ten hours, at least,
to get to the southern tip of Africa.
[Phil] Is it worth it? Take a look.
It's almost as if they built a beautiful
city at the bottom of the Grand Canyon
because the mountains have that kind of
striation you see with different colors.
But I've never seen a city like this with
multiple mountains, incredible mountains,
and the ocean coming
almost right up against it.
It's really one of nature's crowning
achievements, this tip of Africa.
[Phil] I'm just gonna jump right in
at Carne SA,
which is famous for serving African game.
Plus, the chef is Italian,
so I'm doubly excited.
Tonight I get to dine
with Chef Giorgio Nava from Milan,
and his girlfriend, Mala Bryan, a model
who moved to Cape Town from St. Lucia.
How did you find yourself here,
both of you?
The agency sent me here
and I fell in love, like everybody else
falls in love with South Africa.
I came here and I say it's time to open
a good Italian restaurant in Cape Town.
There were many steak houses
all with the same cut, the same sauce.
Were you the first great
Italian restaurant in Cape Town?
-I can't say that. I was one of the first.
-I'll say it.
-After I eat, I'll say it.
-[laughs]
Yes, that's better.
[Phil] Oh, look, here it comes.
Three or four types of antelope
plus this is ostrich.
Oh!
[Phil] I like to call this
the lazy man's safari.
I'm going in, starting with the ostrich.
[Giorgio] Let me cut a bite of each.
It's amazing that ostrich is a red meat.
-[Giorgio] Yeah, it's like beef.
-[Phil] It's like beef.
Wow.
All right, I'm going to try kudu
for the first time.
Which is the giant thing
with the thing.
[Phil] Kudu.
Mm.
It's just great meat. It's not gamey.
These are so mild
and so sweet and so juicy.
[Phil] Kudos to you kudu! Who knew?
And then there's, uh, uh
Onyx or Ubyx or
What am I eating? What is that?
This is Oryx.
-[Phil] Oryx?
-[Giorgio] Oryx.
[Phil] Not heard of it.
But why aren't you cutting them though?
Why do you not cut it in bite size?
Because I'm an animal.
[laughs]
[Phil] A happy animal.
-You're not eating your veggies though.
-She doesn't want to eat with me again.
I don't cut my meat,
I don't eat my veggies.
Mamma Mala.
[laughs]
I don't know what I like best. It's all
really really good-- It's just great.
What's this one?
[Giorgio] Impala.
-Impala is another antelope. Yes.
-Really?
-I only know the car.
-Yeah, I know, of course, but
It goes with petrol.
This one goes with olive oil.
-This is why you travel.
-Yes.
To good meat!
To good meat. Yeah. Thank you.
[Phil] The best way
to find something great to eat
whenever you go to a new place
is you ask one of the locals.
So I ask Shaheen, our local
production assistant, what he recommends
and he says you gotta get a Gatsby.
So he takes me to the Golden Dish
in the Athlone neighborhood
-so I can get me a Gatsby.
-Hi.
Just one question
What is a Gatsby?
[server] It's basically a long roll.
You put chicken, sauce,
salads on there, sir.
You should be hungry
if you're having one of these.
There's chicken salad
and cheese and egg
And Lettuce and sauce
and another kind of sauce
and french fries
on the sandwich.
Yes. Yes, delicious french fries,
not like soggy, junky french fries.
Delicious french fries.
You could just get a basket of those
and be happy.
Yes, it's named after The Great Gatsby
because of it's crazy extravagance.
Should we do a beef Gatsby
and a chicken Gatsby?
-It's entirely up to you, my man.
-Full house.
-Beef. Chicken.
-No problem, sir.
-'Cause I'm living large.
-I'm here for you.
I'm here for you.
[chuckles]
I saw something on the menu called polony.
-Polony?
-Yeah, what's that?
It's like ham slices basically,
but it's not ham.
-What is it?
-It's difficult to explain now.
That's the worst thing I've ever heard.
We only know it as polony.
So, like ham, but worse.
But worse. [laughs]
But not ham.
No, it's not ham
'cause ham would be called ham.
Ham would be called ham.
This is a masala steak full house.
-That's one sandwich!
-All yours, sir.
This is the world's biggest sandwich,
you know, other than
the 30-foot heroes at parties and stuff.
[server] Thank you.
This is one of the heaviest food items
I've ever held in my life.
It's got to be eight pounds.
Come on in, you can go right ahead.
-[man] Thank you.
-[man 2] Thanks a lot.
-Where are you from?
-It's nice to meet you.
Los Angeles. United States.
-Welcome to South Africa.
-Thank you, I like it very much.
Cape Town loves you.
What's your favorite sandwich?
It's a masala steak.
Masala steak, I have it right here.
-You'll enjoy it. I promise you that.
-Thank you.
You'll never go wrong with this food.
It's the best food you can get.
-Did they pay you to advertise?
-No they don't pay me. I pay them.
-I got a chicken one too so I can compare.
-Yeah, very beautiful.
Here comes my chicken.
-Lovely. Lovely. You must enjoy it.
-The chicken Gatsby.
-Have a nice day. Welcome to South Africa.
-So nice to meet you, my friend.
-All right, here we go. Thanks.
-[server] Have a lovely day.
Look, we got a table for two.
-Do you want chicken first or steak?
-I think start light with chicken.
Okay. [chuckles]
[Phil] Oh, my goodness.
Look at this.
Looks good, hey?
A little spicy.
It's got that, like, red pepper, um
[Shaheen] I call it piri-piri spice.
This is great.
Great Gatsby.
I'm gonna call him F. Scott Fitzgerald.
That's you.
He's looking at me and signaling like
I'm like, "What is it?" He's going
[mouthing]
If you don't hold the sandwich
with a piece of paper underneath
you're gonna lose everything.
The roll is very soft
and it's so massive
that you have to actually--
There's an art to it
to not taking a Gatsby bath.
[Shaheen] Mm.
Are you gonna have space left over
for the steak?
-You don't know me.
-[chuckles]
I can see
we're gonna get along well. [chuckles]
Yeah.
[Shaheen] Unwrap this one.
It's like Christmas.
The name of this show might be called,
how to ruin a sweater.
What do you think?
Is it too early to say which one's better?
I love both. I really do,
but the chicken might have
a little more
It's more unique for me.
[Shaheen] You see
why I like here.
Shaheen, I can't thank you enough
for taking me here.
You're most welcome, Phil.
I'm glad you enjoy it.
I do.
[Phil] South Africa has a long history
of colonialism and conflict.
Most notably, the racial segregation
and discrimination policies
known as Apartheid
which was law for more than 40 years,
finally ending in 1991.
You can't talk about the modern country
without talking about Nelson Mandela.
This was a man whose anti-Apartheid stance
made him an enemy of the state
at great personal cost for decades.
He changed the course
of this country's history
when he went from being a man
who was in prison for 27 years
to becoming president of the country.
Today, I get to meet his grandson,
Zondwa Mandela,
and Zondwa's wife, Lindo,
at their favorite breakfast place,
Jarryds.
He founded an organization
called Mandela Legacy
to help black businesses in South Africa.
Do you feel like the weight of a legacy
on you or do you feel like
this is something to celebrate
and to move forward positively with?
I'll be honest with you,
I think I long got over the weight.
I think if anything, you know,
my grandparents
were very strong in terms of
trying to create
a sense of independence
within their family.
And so, you know, that opened up my world
to exploring business.
My passion has always been business.
Invariably, you are in politics because
the situation you're trying to change
was created by politics.
So we've got a huge concentration
of unemployed, black young people
with no experience.
And this is largely because of the legacy
of the Apartheid system.
We get to train and give
an opportunity for jobs
to many people
who've never had that opportunity.
What do you think your grandfather
would make of the progress
since his time to your time?
Well, we're not level with the assumption
that things are the way they should be,
but the point is now we need to be
grateful for what we have,
knowing that a lot more could be done,
but that should be celebrated
before anything else.
The day he's released,
the day you get to see him
outside of there,
-how old were you when that happened?
-Seven years old.
-Oh, boy, so you're a little kid.
-[Zondwa] Yeah.
Yeah.
-I just remember the day being very long.
-[Phil laughs]
Yeah, let me start there.
It was very long.
Uh, but I mean, look, it was--
I think the energy
was just something else.
I mean, it was really a special day. Yeah.
-And you have kids.
-Yeah.
Two very lovely, very active children.
-How old are they?
-Seven and six.
Those are good ages. I like that age.
-I know, tough for you. Yes, but it's
-Really?
[laughs]
-But they're fun, right?
-[Zondwa] Completely.
Just like mine.
-[Phil] That's recent?
-[Lindo] That's recent.
[Phil] Yes, at least they're running
towards you.
[Lindo chuckles]
Thank goodness.
[Phil] Very cute.
I don't want to scare you,
but in the teenage years [chuckles]
I think nature makes it so
that you become jerks to them
and they become jerks to you.
And the reason for this is
to make the transition
to them leaving a little easier.
Ah.
-So there's a silver lining?
-[Phil] Make sense?
-[Lindo] You've given me hope.
-Yes, they-- Don't worry.
[Lindo] Okay.
[Phil] Yes, I give the Mandelas hope.
To progress.
Progress.
Thank you so much.
-Thank you.
-[Lindo] Thank you too.
[Phil] The old warehouse district
in Cape Town is called Woodstock.
And within Woodstock, this enclave of
buildings used to be The Old Biscuit Mill.
And that's where you'll find one
of the 50 best restaurants in the world.
This is the Test Kitchen,
run by Chef Luke Dale Roberts.
It's very innovative
and it's really accessible.
And by accessible,
I mean it tastes very, very good.
The restaurant is split into two rooms,
one light and one dark.
Come with me to the dark side
for cocktails and snacks.
This is-- You call this the dark room?
Yeah, yeah. And when you're coming in
straight from work,
you might be a little bit stressed out.
It's nice to have a soft landing.
-Yeah.
-That's why I wanted to create this vibe.
Everybody looks good in low light.
-In the dark, exactly.
-Everybody looks good in the dark.
The man who pilots my soft landing
is named X.
[ice shaking]
I hear action.
[Phil] How are you?
Good, and you?
-Here's an Old Fashioned.
-Old Fashioned.
[Luke] Yeah, smoked Old Fashioned.
[Phil] Why is it called smoked? Oh.
[Luke] Yeah.
-The reveal is good.
-[Luke] Yeah.
So that's made
with Jerusalem artichokes and kumquats.
Wow.
[coughs]
And smoke.
[laughs]
It is beautiful.
I just took too big a hit
of the smoke, man.
That's fantastic.
[Phil] All right, now what are you
drinking over there? I'll trade you.
[Luke] This is the Belvedere flower.
-[Phil] Yes.
-So it's vodka-based, um
Basil syrup.
X! X is short for excellent.
[Luke chuckles]
Here comes pork rinds
or chicharrón, really.
[Phil] And a dip made from Guinness.
Oh. Hello.
It sounds a little disgusting,
but it's actually delicious.
[Phil] Come on.
[Luke] Dig in, you first.
[Luke] Yeah!
I like that face.
Mm.
[Phil] This is beer and what else?
Cream, I'm guessing?
It's basically a beer mayonnaise.
[Luke] It's wholesome. It's good for you.
-Just pig fat, beer, cream-- [chuckles]
-Yeah. And alcohol.
Those are my food groups
I try to get every day.
[Phil] Now we go
from the dark to the light.
-It's quite biblical almost, isn't it?
-[Phil] Yes. Yes.
Ah ♪
[Phil] Inside the light room is some of
the most imaginative food I've ever seen.
[Marcus] All right, so first up we're
serving a 12-hour smoked sea bass tartare.
On top you'll find
lemon-compressed cucumber,
-a little barley wafer crisp.
-[Phil] Yes.
Then I finish it off with two ingredients.
-The first is a horseradish-cream snow.
-[Phil] Oh. Yes!
And then some iodine.
[Marcus] Not quite, it's a lovage oil.
[Phil] Lovage!
[Marcus] There we go.
-Thanks.
-You're welcome.
Bon appétit.
Mm.
I knew when he started sprinkling
the horseradish I was going to love this.
-[Phil] Hello.
-[Marcus] Hi.
Ooh.
[Phil] The meal continues
with pancetta-wrapped sea scallops.
And chef has
sweetcorn risotto with snow crab.
All right, that's great.
[Phil] Trade.
This is the way to do it.
I swear this is
a real test of compatibility.
Will your spouse share food with you?
Yeah, yeah.
I don't think I could live
with somebody that--
I don't even think I can be friends.
-If they wouldn't share?
-If they don't want to split.
No. That's like the litmus test.
Always share.
-[Phil] Hello.
-[Luke] Hello, Mr. Belly.
[Phil] Say hello to my belly.
[Luke chuckles]
You know what I said about sharing?
-Yeah.
-I didn't mean it.
[chuckles]
Mm.
[Phil] The reason the seafood
is so good here is it come from here.
So I'm going down to Hout Bay to try some.
Today I'm meeting Lisa Chait
who's a local TV producer
and writer and big foodie.
So, there are sharks in here, yes?
That's where people go in the cages?
No, no, that would be further
on the other side, further up here.
-Indian Ocean.
-Have you done it?
-No, no interest.
-[chuckles]
No, seriously, I have no interest.
What do I wanna go-- A shark--
Then they throw meat into the water,
and then, you know, "Hey, sharky sharky."
It's stupid. It's ridiculous.
[Phil] Somebody told me that they did this
and the boat--
It was so rough, the water--
Everyone throws up.
-That's the-- [laughs]
-Everyone.
I'm like, "Well, uh, game over.
You don't have to talk anymore.
I'm not doing that."
And then-- Oh, yes, the water is--
-You can't believe how cold the water is.
-Yeah.
-Two strikes against me now.
-[chuckles]
And didn't even get
to the shark with me yet.
[Phil] I don't wanna see
a man-eating fish.
I want to be a man eating fish.
Luckily, Lisa's favorite seafood place
is right here on Hout Bay.
[Phil] Here we are. Africa's favorite.
In all of Africa.
All the people.
Ethiopians, they say,
"This is our favorite."
So we must have fish and chips, right?
-This is the local.
-We do.
-And we have to have slap chips.
-Slap chips.
-Have you got hake?
-Hake, calamari, and chips.
-That's a good idea.
-Anything else?
Hi, how are you?
-[woman] Good, and you?
-Very nice.
Nice to see you.
-[Phil] Is it all fried?
-[server] Yeah.
-We gotta have one thing grilled.
-Yeah.
So I can tell my doctor.
[both chuckle]
-Are you excited?
-I am excited.
I'm starving. I didn't eat.
This is going to be my breakfast.
So you were here as a child.
-[Lisa] Born and bred.
-Born and bred.
And you lived through the change
with the end of Apartheid.
It was very exciting because you knew
that Mandela one day would be released
Yes.
and the country
would have its first election.
When we all stood in the queue
for the first proper election
and everybody could be together,
you can't describe. You can't describe it.
That must have been some feeling.
It was amazing.
Hey, here's my friend.
Come on. Nice.
Prawns, hake, calamari, and chips.
Snoek only.
-Fantastic.
-Thank you.
Thanks. It's all about slap chips for me.
So the chips are not so slap,
so slap would be like floppy.
-Floppy. In the old days--
-That's how you like it?
Yeah, I like really mushy and floppy.
That's how it used to be when I was
growing up. But they're good.
You like mushy and floppy.
-I like mushy and floppy.
-[crew laughs]
-No jokes, people. No jokes.
-I understand. Yeah.
[Lisa] This is hake. This is kind of
like the standard thing that you get.
I'm doing it.
[Lisa] Ah.
That's well done. I mean, it's good.
It really is. It's really fresh.
-This is special.
-It swam just an hour ago.
I don't like when the batter is too thick.
This is just nice and light
and almost dry on the outside.
And the fish inside is so juicy.
If you got that in a restaurant,
a sit down restaurant,
got that piece of fish,
you'd be very, very happy.
Beautifully done.
-Stunning. Stunning.
-[woman] Thank you. Thank you.
You're a great chef.
[chuckles] Thank you very much.
-You'll be back for more.
-[Phil] Okay.
-[Lisa] Have some snoek.
-[Phil] Okay.
This is a deeper-water fish.
You'll see it's a lot more gamey,
but there are a lot of bones in snoek.
Sometimes people say,
"Oh, it's flaky and it's a white fish,"
and that describes
90 percent of fish, right?
But this one is more meaty.
It's got some density to it.
-Right?
-Yeah, careful the bones.
-Careful the bones.
-[choking]
[chuckles] Don't die on me, Phil.
[Lisa] Yeah. Well done.
You've been snoeked.
[Phil] Such a quaint weapon now,
the cannon.
[Lisa chuckles] So, they would have been,
obviously, to protect the bay.
On the other side of this mountain
is the huge naval base.
-The British naval base.
-[Phil] Ah.
[Lisa] So if you want to see
serious military things
-[Phil] No.
-[Lisa] That's [laughs]
So my brother has a friend from America,
named Michael, who moved here
and married a lovely South African lady.
And they had a boy named Jack,
who's five years old.
And I came up with the perfect assignment
for a five-year-old kid.
Michael and Jack today are meeting me
at Honest Chocolate.
-I'm excited. Are you excited?
-Yeah.
You walk in there, and it is paradise.
Chocolate. Chocolate. Chocolate.
Chocolate. Chocolate.
Much of it grown and harvested
right here in Africa.
-Hello!
-Hey, Phil, Anthony.
-Anthony.
-Hello.
What are you going to have?
I found some skulls over there.
[Anthony] Like this guy?
-[Jack] Like that guy.
-[Phil] What!?
[Anthony] Go ahead.
[Jack] Thanks.
Chomp him.
[Phil] He likes the dark side.
What's inside?
Brains?
Nothing.
-[Michael] None.
-[all chuckle]
[Phil] Just like my skull.
What should I try?
We're gonna start you off
on something pure.
This is a raw chocolate.
This is a 72 percent.
[Phil] This is the most serious chocolate
I've ever had in my life.
And I've got to be honest,
Honest Chocolate,
I'm not sure this one is for me.
This is not sweet at all.
Try this guy, so
-[Phil] Which guy?
-This guy. This is our original truffle.
[Phil] Jack, should I give you
a piece of this?
-No.
-[Phil] Nope? Okay.
I'm not sure that's my kind of chocolate.
[Anthony laughs]
[Phil] Smart kid.
What do you have else to suggest?
This is not for the uninitiated,
I don't believe.
I think you have to work up
to some of this stuff.
However
There's a brownie on that counter
that is the single best brownie
I ever had in my life.
It was gooey and soft and really dark.
Look at that.
[Michael chuckles]
[Jack laughs]
I don't think he likes it.
[Michael laughs]
You want some?
No.
[all laugh]
Speaking of the best brownie I ever had
Thank you.
Am I wrong?
Am I wrong?
Have you had a better brownie than that?
Everybody's eating brownies.
[Richard] Who's got the milk?
I think we're on a break.
[Richard chuckles]
[Phil] Next, I head
to the beautiful Bo-Kaap neighborhood.
This is an area that's home
to South Africa's oldest Muslim community
going back centuries.
Past a lane of candy-colored houses,
I find the home of Faeeza Abrahams.
Oh.
-Hi.
-Hi.
-You are Faeeza?
-I'm Faeeza.
Faeeza runs a cooking school
and restaurant right out of her home.
She teaches the cuisine
of her Cape Malay heritage,
which is kind of a mash-up
between Southeast Asian and Indian
from the days when Indonesia and
the Cape region were both Dutch colonies.
-Hi.
-Hi.
-Hi.
-Safiyyah?
-Raeesa?
-Yeah.
It's nice to meet you.
Nice to meet you.
[Phil] While daughters
Nurahn and Lamis make dinner,
I get to know my dining companions.
Yes, let me see.
-What are you watching?
-YouTube!
What if I told you, you were
going to be in a video right now.
You know how you make a video?
You take a camera
-I know.
-Right.
And then you watch everybody.
And you're watching people,
and that's the video.
You'll be able to see you on the phone.
On everybody's phone.
On everybody's phone, that's right.
On everybody's phone.
[Phil] As other influences
come into the neighborhood,
Faeeza's cooking
helps keep her culture alive.
You know, our culture,
we don't eat with knives and forks, hey.
We mainly eat with our hands.
I love eating with my hands.
I just might need another napkin.
Yes, definitely. Get some napkins there.
-And a hose.
-And a-- [laughs]
[Phil] Here comes a big bowl
of chicken curry with potatoes,
and you eat it almost Ethiopian style
with homemade, what looks like,
pita bread or even a tortilla.
And it's hot and fresh,
and you just scoop out
the chicken and the sauce
and zobble it up.
They also say food tastes better
when eaten with hands.
-I agree. I love it.
-You think so? I think so, too.
This is delicious.
[Phil] It's not just good for me, right?
-You guys love this, too.
-My husband's favorite dish.
-This is?
-Yeah.
And my kids too.
Have you been to America yet?
-No.
-Come on.
-He doesn't--
-I don't know anybody in America, though.
-But now I know you.
-Now you do.
I'm the first one?
Yeah-- No, I've had American tourists.
Are they mostly nice?
They nice. They can't actually believe
that we so nice here.
-Remember the Italian you had over?
-Yeah.
And he was telling her how she was
the first Muslim he's ever come across.
He was like, "You're just like me,"
and he hugged her.
[Phil] I find
that most people in the world
are much nicer
than the governments running them.
Agreed.
I think, you know, when you warm,
-they warm back.
-That's right.
And I think
when you give off a negative feeling,
then obviously,
you'll get a negative response.
When they come into my home,
I give them a hug.
-And when they leave, they hug me.
-Of course they do.
For me, it doesn't feel like work.
It feels like I'm having a dinner party.
-That's how it should be.
-Yes.
-You're doing what you love.
-Doing what you love.
They say if you do what you love,
you'll never work a day in your life.
[Phil] Another granddaughter brings
in a classic Cape Malay dessert,
-koeksisters.
-Thank you.
Every Sunday morning, it's breakfast
with koeksisters and coffee.
You can pick it up with your hand
and eat it.
-I do it.
-Yeah.
I know my son wished
that he had a cooked sister.
[laughs]
It's a lot like a doughnut.
-Yes, it is like a doughnut.
-A spicy doughnut.
With spices.
There's quite a bit of spices in here.
It's very good.
[Faeeza] Thank you.
You're not going to meet
sweeter people than this.
We instantly bonded, instantly warm,
friendly, great, sweet, beautiful
I loved Faeeza. I loved her daughters.
I loved the cute grandkids.
-Hey!
-I'm okay.
Careful.
Bo-Kaap and a stop at Faeeza's,
that's a must.
[Phil] This is Gugulethu,
and this is a township.
And if you know anything
about townships,
these are neighborhoods created by the
racial segregation policies of Apartheid.
These are not communities that have a lot.
And a man named Mzoli opened what's called
a braai or a barbecue place,
as a way to help remedy that.
Ngcawuzele Mzoli created a place
where people from all walks of life
can meet, eat, have fun,
and help the local economy.
Ah. Hello.
[Phil] I'm welcomed
by Mzoli's daughter, Sisanda.
Pleased to meet you.
I'm pleased to meet you.
And I was told I have to come here
and I have to try all your meats.
-Experience everything.
-Experience everything. That's my motto.
[Phil] You can use this place as
a butcher's shop and bring the meat home,
but the fun
is having it barbecued right here
and eating it in the back.
Bowl of meat ready to go.
[Phil] My cardiologist will be thrilled.
Where am I going?
[Phil] Wow.
Hello, everybody.
I'm not making this up,
the grill master is named
-Webber!
-[Webber] That's right.
Perfect.
It's smoky, huh?
Don't touch your eyes.
Don't touch my eyes?
Okay. I'll just cry.
Yeah. Don't touch your eyes.
Out of the inferno.
Hello.
[Phil] The rule here is
you sit wherever you can.
So I'm horning in
on these lucky people's lunch.
-How are you?
-Kunene.
-Welcome to South Africa.
-[Phil] Thanks for having me.
Eugene.
Look at you with the kidneys.
I don't know, lamb kidney?
-Mm-hmm.
-I don't know if I ever had it.
Should I taste it?
-Yeah.
-[Phil] I should.
You won't go wrong.
[man] Okay, let's not forget to drink,
guys. Let's keep on drinking.
If I don't like it, you won't be offended?
No.
It's nice.
-I like it.
-Tastes like
First time I ever had it.
Yeah. [chuckles]
Wow, they're chicken!
We actually get
a lot of visitors from abroad.
[Phil] Yes. I'm not surprised.
It's so interesting how,
when you hit it just right,
the world comes.
Yeah.
Tell me if this is true. It used to be
a butcher just in the garage, right?
-You just sold meat from the garage.
-It started informally.
Yes.
He used to sell
out of the trunk of his car.
Out of the trunk of his car.
And this is now Mzoli's now.
[Phil] It's a very friendly place,
I can see.
It's like a big living room.
Yeah, I'm actually glad
that you noticed that.
[laughs]
[Webber] This is the place to be.
There are times that the queue
goes as far as that corner there.
You wait on line? You wait on the queue?
We are neighbors, hey.
I just go in between.
We here every day.
Every day we here.
We support Mzoli every day.
What does Mzoli's do for this community?
Job creation is number one.
When you open a place like this
you are employing people.
You are feeding a family.
This is-- This is too big for me.
Somebody has to help me.
-Who wants more chicken?
-I cannot eat anymore.
I don't want to ruin my summer body!
[chuckles]
[Phil] It's late afternoon,
and I need to refuel.
Thankfully,
I'm in a great city for coffee.
Africa is the birthplace of coffee.
And one of the best cups on the continent
comes from Truth Coffee
and the singular vision of this guy.
You're never gonna meet someone
as serious about what they do
as owner David Donde is about coffee.
And by the way, a character.
-It's been your whole life.
-No, not at all.
I started off as a chicken farmer.
Hotelier, restauranteur.
Photographer.
-A lot of different lines.
-But you loved coffee?
Coffee was complicated enough for me
to go down the rabbit hole.
My journey started pretty simply.
Why can't coffee in the cup
deliver on the flavors promised
by the aroma of freshly ground coffee?
-Exactly.
-It's just a chemistry experiment.
I can make a really good cup of coffee
at room temperature
for, let's say, 18 to 20 hours
or in 25 seconds in an espresso machine
at a high temperature and pressure.
Essentially, I'm doing the same thing
and getting slightly different results.
-From two minutes with you
-Yes.
I can tell how into it you are,
because you were like--
You told the crew
when this timer is done, it has to go.
We're not waiting for your microphone,
for your camera.
This coffee comes first.
The coffee doesn't understand the
complications of our life, nor should it.
That should be one
of the better cups of coffee you've had.
Very confident.
So what do you think?
I think it's fantastic.
So I would say that the difference
between great coffee and good coffee
is a long, lingering,
and pleasant aftertaste.
Okay, on to the milky coffee.
Oh, it's delicious.
That's a blend I created
from the beginning to shine through milk.
-[Phil] This is double macchiato?
-[David] Yes, macchiato.
It's a very popular one.
This is delicious and entirely different
from everything else I had.
If you notice,
I'm having three cups of coffee.
Which probably means I don't want
to talk to you in an hour's time.
[Phil] You won't be able to talk
-'cause I'll be doing all the talking.
-[David] Exactly.
[Phil] After we're done,
he says, "You wanna come in the back?"
"What's in the back?"
"I'm doing a coffee tasting."
This time it's cold brew.
I'm trying every kind they make, I think.
Each of these
has been removed from the vat
just like you would with wine
at various points in time.
We kind of find
where's the break point
where joy is happening?
-You know, what else is going on?
-I love that expression,
"The break point
for where joy is happening."
Should we get started?
[slurps]
Little bit of sweetness
coming through now.
[David] Your opinion?
I'm like blablabla. [chuckles]
I've been shot out of a cannon.
[slurping]
[David] So, number four.
[slurps]
-[Phil chuckles]
-[slurps]
[David] Something broke there.
[Phil] I really-- I didn't know
what to do with myself
since I had seven or eight cups of coffee.
Luckily, they have one of these.
[Phil]
Against the stunning backdrop of Hout Bay,
you can find
some pretty rough neighborhoods.
But, if you head over
to Bay Harbour Market,
you'll also find people
making a difference.
There are all kinds of heroes.
[Peter] When you hear my voice, clap once.
Here's a lady named Helena Fagan.
She started an arts program
on the top floor of the market.
If you hear my voice, clap twice.
-If you hear my voice, go
-[all] Shh.
Here we go. Here we go.
[Phil] She took all the empty office space
and turned it into dance studios
and music studios,
and the kids come and sing and dance
and they do arts and crafts.
Welcome to the Harvest Youth Project!
What happened to these kids?
[Helena] We started
this whole idea of creating a place
where the children feel safe,
where they can come get away
from crime and the grime,
and the circumstances up in the harbor
where drug lords use kids
to actually do their shoot-outs
and to do their poaching.
So we're trying to create alternatives.
[cheering]
[Helena] Chad is their choreographer.
He does recording. He's a keyboard player.
He composes.
[Chad] Whoa.
We don't just do hip-hop,
we do all styles.
So, house, also pop and funk.
And maybe a little bit of old-school.
[dance music playing]
[cheering and applause]
[Phil] And a few other superstars.
[cheering]
Oh!
[cheering]
[Helena] Nice, Franky.
[cheering]
[Phil] And this is Peter.
He's a rapper and a teacher,
and he got his start
as a student here in the program.
Life isn't easy you know, so
we're gonna keep on inspiring,
keep on motivating.
[cheering]
[Phil] Yay!
[Helena] Our stars.
How long have you been dancing?
-Two years.
-Two years? How about you?
-Five months.
-[Phil] Five months?
-One.
-One month?
You're all so good.
Thank you so much. That was awesome.
Thank you.
[Phil] I'm walking down the street
near where I'm staying.
And here's a place that's been recommended
called Melissa's, so I go in.
They make their own ice cream.
They make their own pies.
Then jams. Youngberry.
I might be too old for that.
I heard that this is the best snack shop
and coffee shop in Cape Town.
Yes, it is.
So I'm gonna look for good things to eat.
[Leah] Would you like a basket?
-A shopping basket?
-Yes. Yes.
That's a good idea.
What's that?
Okay, this is
a chocolate caramel muesli bar.
-Chocolate caramel muesli bar.
-Caramel muesli bar.
-I should take it like this?
-Yes.
-We don't wanna--
-Are they for takeaway?
-Must I give you a box.
-Honestly
-It's not going to get that far.
-Okay.
Yummy.
I'm very glad I came in here.
-Be careful, don't bite your tongue.
-Okay.
We have chocolate chip cookies.
That one is my favorite.
I'm getting it.
That's all you needed to say.
Okay, your bill is 716.
What!?
-Yes. It's worth it.
-All right.
I think so.
-Am I paying?
-[Richard] No, you're not.
All right. We're showing you
calling the police as I run out the door.
Okay.
[crew laughing]
[Phil] As delectable
as Melissa's treats are,
they're even better when you share them.
Come here, sit over here.
I'm still working.
I just wanted to offer you a plate
so you can just put some of your
-Instead of just throwing it everywhere?
-Yeah.
Sit right here.
Espresso, sir.
Bless you.
-This is the best I ever had.
-It's divine.
-So divine.
-You want a piece? Come on.
Yeah, why not?
Take from the other side.
I bit on that side.
Okay. Mm.
It's so soft and fresh, right?
-Mm-hmm. And there's nuts inside.
-Yes.
This was very good, too.
Here, have one of these.
-Good, right?
-Mm-hmm.
All right.
Tell me about you.
-What do you do?
-Why?
Besides this. I'm just interested.
I don't share my stuff with customers.
Only when you become my friend.
I can't be your friend and customer?
How about a customer that became a friend?
Okay. After that,
when you become my friend,
-then I'll tell you--
-Then you'll tell me things?
[Leah] Mm-hmm. [chuckles]
How old are you?
When we're friends, I'll tell you.
Mm-hmm.
We are not friends.
[chuckles]
-Fifty-seven.
-Wow.
I'm 29.
[chuckles]
Why are you laughing? Do I look old?
No. You actually look younger.
Thank you.
Now you're supposed to say,
you look very good for being very old.
No, I said it's not that bad
that you're [whispers] 57.
[laughs]
It's so bad to have to [mouths]
I've now spoiled my dinner because of you.
-Really?
-Yeah.
Have you tried our breakfast?
It's the best.
I should have breakfast here?
I'm coming.
When?
I'm coming this week.
I'm gonna see you again. You'll see.
-Now that we're friends, I have to come.
-Yeah, we are friends.
I'm always looking for people to talk to,
and sometimes you get lucky.
Thank you.
This is what you hope for.
First of all, when you're making a show,
and second of all, when you just travel
and you get to meet great people.
-Leah.
-Yeah.
[Phil] And you know what?
I did come back for breakfast.
Three more times.
South Africa is also famous
for having one of the best wine countries
in the world and one of the oldest.
We're at Babylonstoren,
which is a winery from 1692.
Its stunning vineyards and gardens
were set up to supply passing Dutch ships
as they rounded the tip of Africa
on their way to India and the Far East.
There's not a bad view really.
It's an incredible place to stay.
Just don't oversleep because
you don't want to miss their breakfast.
[Phil] A Taracco blood orange.
That's really good.
Lovely poached eggs with lovely
smoked trout. That's all, and enjoy.
[Phil] Hello.
Hello.
Oh, oh, oh.
Eggs on farm. Good.
[Phil] It's so good.
[Phil] I wanna see
where that amazing breakfast came from,
so I'm heading out into their beautiful
gardens with Gundula and Constance,
two of the gardeners here who let me
tag along as they pick goodies for lunch.
This is your office.
Yes, the biggest one you can find.
Not bad.
And were you professional gardeners
before you came here?
I started gardening
when I was two years old, so
It's one of those things that all
the cultures, especially my culture, does
when they're actually growing up.
[Phil] And it transfers
into cooking then too, doesn't it?
Oh, yes. And healthy cooking
by the end of the day.
-[Phil] Right.
-[chuckles]
[Phil] They grow more than 300 kinds
of edible and medicinal plants here.
A few with some fairly unappetizing names.
Spekboom.
Taste it.
I like it, very fresh. It's good.
Now the English name: elephant food.
-Elephant food?
-Exactly.
-Because elephants eat this?
-They love it.
And 300 years ago
when this farm was established,
-the elephants were roaming
-What!?
munching away.
-This was elephant valley.
-Of course, we're in Africa. I forgot.
[all chuckle]
Why don't you keep an elephant or two?
We can't?
They'll come back.
They will? When we're dead.
Okay, I'd like to take us
into the main garden next.
-We'll go wherever you say.
-[Richard] I think you're going that way.
All right, I'll go this way.
[Constance chuckles]
Paradise.
I want to take you to our radish field.
We have quite a few different kinds.
No lady has ever told me that.
[chuckles]
-They're like sweeties, like candies.
-[Phil] Yeah.
That's some red.
Linseed.
-Oh. So pretty.
-Mm-hmm. Yeah.
That was a little bitter.
I drink that as a tea most often.
[Phil] Not to eat?
Well, you could,
but I generally drink it as a tea.
I did. That was a mistake.
But [chuckles]
[laughs]
-[Phil] Okay.
-That's little pansies.
[Phil]
That's what they called me at school.
Can you eat this?
I prefer drinking the tea of that
and I like eating these flowers.
They've got nectar in them.
-Really?
-Yeah.
-We've got--
-A little sweet juice in there.
What!? That's amazing.
It's so much better
than that other crap you just gave me.
This is great.
[Phil] Can I at least
carry your bag for you?
-Oh, you're so gracious. Thank you.
-Come on.
Oh, this was a mistake.
Okay.
We have plenty of snakes,
like cobras and puff adders.
[Phil] What!?
And this is wild garlic
that is a barrier to keep out the snakes.
They should make garlic boots.
[Constance] They should.
[all chuckle]
[Phil] By the way, I love garlic.
It wouldn't keep me away.
Isn't roasted garlic, like,
one of the greatest things you can eat?
You can, and it's actually
healthy for you as well.
-But
-I love it so much.
-I'm not into garlic that much.
-Really?
-No.
-How about you?
I don't touch garlic.
It doesn't even come into my house.
It's something that makes you healthy,
but also heavy,
because it works with your lower chakras.
I don't care about any of that.
It tastes really good.
-That's the idea.
-For the lower chakras.
-So it hurts your lower chakras?
-It heats them up.
It heats them up?
So, have some ice cream.
I can't have ice cream
because I'm lactose intolerant.
You guys are full of problems.
I can't believe that this is
Oh, Mrs. and Mrs. Nature here--
"Oh, we can't eat this,
we don't like that. Garlic is terrible."
I've never heard
of such a thing from farmers.
[Phil] And speaking of complaining.
[Skype ringing]
[Helen] Hi.
Oh, hi.
-[Helen] No, that's still low
-[Max] Wait.
Now you did it all wrong.
We've got this down to a science,
haven't we?
Oh, now it's too loud.
Now I hear the echo.
-[Max] How are you enjoying--
-[Helen] He gets an echo.
[laughs]
He's turning you off altogether now.
-[Max] Okay.
-That's-- Probably the rest of the world
is doing that as we speak.
Now. How is it now?
It's good. Now it's good.
Philip, how do you like Cape Town?
Boy, it's beautiful.
This city has these giant beautiful
mountains very close to the ocean.
And the city, like, just kind of
filled in between the mountains.
And I fed the ducks in the park.
I've decided I'm going
to be an old man who feeds ducks.
I'm gonna start now.
Well, it suits you very well.
[laughs]
[both laugh]
You know they eat
cuts of meat that we don't have
like the kinds of meat
you only see on nature shows.
-Like impala.
-Oh, my God.
They're so beautiful.
Sorry.
Then there's kudu.
You can say sorry?
Listen, do you want to stop eating
all animals? Then you can do that.
-But we can't be--
-Impalas are so beautiful.
So are the chickens.
[Phil laughs]
[both laugh]
You hit it, Dad. Dad is right.
What are you doing for your birthday?
-We're going out to this Mirabelle.
-[Phil] Yes.
That was the place
for your 60th anniversary.
We had our-- Yes, over 60 years now.
What is?
Our anniversary.
Oh. Well
[Phil laughs]
Perfect.
Goodbye, everybody.
[Helen] Bye-bye.
-Bye.
-[Max] Take care.
[Phil] Years after the end of Apartheid,
South Africa is still on the journey
of reinventing its society.
But it seems to be moving
in the right direction.
You know, even though I'm in Africa,
I keep thinking of "This land
is your land, this land is my land."
Nature doesn't discriminate.
These are everyone's pleasures in life:
the land, the sea, the sky.
And of course,
the food that comes from it.
It's how we enjoy it, how we live in it,
eat it, dance it
how we enjoy each other
that makes life worth living.
And there's certainly enough to share.
So come sit at his table ♪
If you're happy, hungry
Willing, and able ♪
See how breaking bread ♪
Can turn a stranger
Right into a friend ♪
He will drive to you
He will fly to you ♪
He will sing for you
And he'll dance for you ♪
He will laugh with you
And he'll cry for you ♪
There's just one thing
He asks in return ♪
Somebody feed, somebody feed ♪
Won't somebody, somebody feed Phil ♪
Oh, please somebody
Somebody feed Phil ♪
Somebody feed him now ♪
[tribal music playing]
[trumpets]
[grunts]
[growls]
[roars]
[Phil whistles]
[clucking]
I'm trying to feed you.
This is very good. It's from the café.
[giggles]
A happy hungry man ♪
Is traveling all across the sea
And the land ♪
He's trying to understand ♪
The art of pasta, pork
Chicken and lamb ♪
He will drive to you
He will fly to you ♪
He will sing for you
And dance for you ♪
He will laugh with you
And he'll cry for you ♪
There's just one thing
He asks in return ♪
Somebody feed, somebody feed ♪
Won't somebody, somebody feed Phil ♪
Somebody feed him now ♪
Wow, that was a long flight.
You know, if you're coming,
let's say from America,
first, to get here, you've got
to get to Europe or the Middle East,
change planes, however long
the layover is-- Mine was eight hours.
And then another ten hours, at least,
to get to the southern tip of Africa.
[Phil] Is it worth it? Take a look.
It's almost as if they built a beautiful
city at the bottom of the Grand Canyon
because the mountains have that kind of
striation you see with different colors.
But I've never seen a city like this with
multiple mountains, incredible mountains,
and the ocean coming
almost right up against it.
It's really one of nature's crowning
achievements, this tip of Africa.
[Phil] I'm just gonna jump right in
at Carne SA,
which is famous for serving African game.
Plus, the chef is Italian,
so I'm doubly excited.
Tonight I get to dine
with Chef Giorgio Nava from Milan,
and his girlfriend, Mala Bryan, a model
who moved to Cape Town from St. Lucia.
How did you find yourself here,
both of you?
The agency sent me here
and I fell in love, like everybody else
falls in love with South Africa.
I came here and I say it's time to open
a good Italian restaurant in Cape Town.
There were many steak houses
all with the same cut, the same sauce.
Were you the first great
Italian restaurant in Cape Town?
-I can't say that. I was one of the first.
-I'll say it.
-After I eat, I'll say it.
-[laughs]
Yes, that's better.
[Phil] Oh, look, here it comes.
Three or four types of antelope
plus this is ostrich.
Oh!
[Phil] I like to call this
the lazy man's safari.
I'm going in, starting with the ostrich.
[Giorgio] Let me cut a bite of each.
It's amazing that ostrich is a red meat.
-[Giorgio] Yeah, it's like beef.
-[Phil] It's like beef.
Wow.
All right, I'm going to try kudu
for the first time.
Which is the giant thing
with the thing.
[Phil] Kudu.
Mm.
It's just great meat. It's not gamey.
These are so mild
and so sweet and so juicy.
[Phil] Kudos to you kudu! Who knew?
And then there's, uh, uh
Onyx or Ubyx or
What am I eating? What is that?
This is Oryx.
-[Phil] Oryx?
-[Giorgio] Oryx.
[Phil] Not heard of it.
But why aren't you cutting them though?
Why do you not cut it in bite size?
Because I'm an animal.
[laughs]
[Phil] A happy animal.
-You're not eating your veggies though.
-She doesn't want to eat with me again.
I don't cut my meat,
I don't eat my veggies.
Mamma Mala.
[laughs]
I don't know what I like best. It's all
really really good-- It's just great.
What's this one?
[Giorgio] Impala.
-Impala is another antelope. Yes.
-Really?
-I only know the car.
-Yeah, I know, of course, but
It goes with petrol.
This one goes with olive oil.
-This is why you travel.
-Yes.
To good meat!
To good meat. Yeah. Thank you.
[Phil] The best way
to find something great to eat
whenever you go to a new place
is you ask one of the locals.
So I ask Shaheen, our local
production assistant, what he recommends
and he says you gotta get a Gatsby.
So he takes me to the Golden Dish
in the Athlone neighborhood
-so I can get me a Gatsby.
-Hi.
Just one question
What is a Gatsby?
[server] It's basically a long roll.
You put chicken, sauce,
salads on there, sir.
You should be hungry
if you're having one of these.
There's chicken salad
and cheese and egg
And Lettuce and sauce
and another kind of sauce
and french fries
on the sandwich.
Yes. Yes, delicious french fries,
not like soggy, junky french fries.
Delicious french fries.
You could just get a basket of those
and be happy.
Yes, it's named after The Great Gatsby
because of it's crazy extravagance.
Should we do a beef Gatsby
and a chicken Gatsby?
-It's entirely up to you, my man.
-Full house.
-Beef. Chicken.
-No problem, sir.
-'Cause I'm living large.
-I'm here for you.
I'm here for you.
[chuckles]
I saw something on the menu called polony.
-Polony?
-Yeah, what's that?
It's like ham slices basically,
but it's not ham.
-What is it?
-It's difficult to explain now.
That's the worst thing I've ever heard.
We only know it as polony.
So, like ham, but worse.
But worse. [laughs]
But not ham.
No, it's not ham
'cause ham would be called ham.
Ham would be called ham.
This is a masala steak full house.
-That's one sandwich!
-All yours, sir.
This is the world's biggest sandwich,
you know, other than
the 30-foot heroes at parties and stuff.
[server] Thank you.
This is one of the heaviest food items
I've ever held in my life.
It's got to be eight pounds.
Come on in, you can go right ahead.
-[man] Thank you.
-[man 2] Thanks a lot.
-Where are you from?
-It's nice to meet you.
Los Angeles. United States.
-Welcome to South Africa.
-Thank you, I like it very much.
Cape Town loves you.
What's your favorite sandwich?
It's a masala steak.
Masala steak, I have it right here.
-You'll enjoy it. I promise you that.
-Thank you.
You'll never go wrong with this food.
It's the best food you can get.
-Did they pay you to advertise?
-No they don't pay me. I pay them.
-I got a chicken one too so I can compare.
-Yeah, very beautiful.
Here comes my chicken.
-Lovely. Lovely. You must enjoy it.
-The chicken Gatsby.
-Have a nice day. Welcome to South Africa.
-So nice to meet you, my friend.
-All right, here we go. Thanks.
-[server] Have a lovely day.
Look, we got a table for two.
-Do you want chicken first or steak?
-I think start light with chicken.
Okay. [chuckles]
[Phil] Oh, my goodness.
Look at this.
Looks good, hey?
A little spicy.
It's got that, like, red pepper, um
[Shaheen] I call it piri-piri spice.
This is great.
Great Gatsby.
I'm gonna call him F. Scott Fitzgerald.
That's you.
He's looking at me and signaling like
I'm like, "What is it?" He's going
[mouthing]
If you don't hold the sandwich
with a piece of paper underneath
you're gonna lose everything.
The roll is very soft
and it's so massive
that you have to actually--
There's an art to it
to not taking a Gatsby bath.
[Shaheen] Mm.
Are you gonna have space left over
for the steak?
-You don't know me.
-[chuckles]
I can see
we're gonna get along well. [chuckles]
Yeah.
[Shaheen] Unwrap this one.
It's like Christmas.
The name of this show might be called,
how to ruin a sweater.
What do you think?
Is it too early to say which one's better?
I love both. I really do,
but the chicken might have
a little more
It's more unique for me.
[Shaheen] You see
why I like here.
Shaheen, I can't thank you enough
for taking me here.
You're most welcome, Phil.
I'm glad you enjoy it.
I do.
[Phil] South Africa has a long history
of colonialism and conflict.
Most notably, the racial segregation
and discrimination policies
known as Apartheid
which was law for more than 40 years,
finally ending in 1991.
You can't talk about the modern country
without talking about Nelson Mandela.
This was a man whose anti-Apartheid stance
made him an enemy of the state
at great personal cost for decades.
He changed the course
of this country's history
when he went from being a man
who was in prison for 27 years
to becoming president of the country.
Today, I get to meet his grandson,
Zondwa Mandela,
and Zondwa's wife, Lindo,
at their favorite breakfast place,
Jarryds.
He founded an organization
called Mandela Legacy
to help black businesses in South Africa.
Do you feel like the weight of a legacy
on you or do you feel like
this is something to celebrate
and to move forward positively with?
I'll be honest with you,
I think I long got over the weight.
I think if anything, you know,
my grandparents
were very strong in terms of
trying to create
a sense of independence
within their family.
And so, you know, that opened up my world
to exploring business.
My passion has always been business.
Invariably, you are in politics because
the situation you're trying to change
was created by politics.
So we've got a huge concentration
of unemployed, black young people
with no experience.
And this is largely because of the legacy
of the Apartheid system.
We get to train and give
an opportunity for jobs
to many people
who've never had that opportunity.
What do you think your grandfather
would make of the progress
since his time to your time?
Well, we're not level with the assumption
that things are the way they should be,
but the point is now we need to be
grateful for what we have,
knowing that a lot more could be done,
but that should be celebrated
before anything else.
The day he's released,
the day you get to see him
outside of there,
-how old were you when that happened?
-Seven years old.
-Oh, boy, so you're a little kid.
-[Zondwa] Yeah.
Yeah.
-I just remember the day being very long.
-[Phil laughs]
Yeah, let me start there.
It was very long.
Uh, but I mean, look, it was--
I think the energy
was just something else.
I mean, it was really a special day. Yeah.
-And you have kids.
-Yeah.
Two very lovely, very active children.
-How old are they?
-Seven and six.
Those are good ages. I like that age.
-I know, tough for you. Yes, but it's
-Really?
[laughs]
-But they're fun, right?
-[Zondwa] Completely.
Just like mine.
-[Phil] That's recent?
-[Lindo] That's recent.
[Phil] Yes, at least they're running
towards you.
[Lindo chuckles]
Thank goodness.
[Phil] Very cute.
I don't want to scare you,
but in the teenage years [chuckles]
I think nature makes it so
that you become jerks to them
and they become jerks to you.
And the reason for this is
to make the transition
to them leaving a little easier.
Ah.
-So there's a silver lining?
-[Phil] Make sense?
-[Lindo] You've given me hope.
-Yes, they-- Don't worry.
[Lindo] Okay.
[Phil] Yes, I give the Mandelas hope.
To progress.
Progress.
Thank you so much.
-Thank you.
-[Lindo] Thank you too.
[Phil] The old warehouse district
in Cape Town is called Woodstock.
And within Woodstock, this enclave of
buildings used to be The Old Biscuit Mill.
And that's where you'll find one
of the 50 best restaurants in the world.
This is the Test Kitchen,
run by Chef Luke Dale Roberts.
It's very innovative
and it's really accessible.
And by accessible,
I mean it tastes very, very good.
The restaurant is split into two rooms,
one light and one dark.
Come with me to the dark side
for cocktails and snacks.
This is-- You call this the dark room?
Yeah, yeah. And when you're coming in
straight from work,
you might be a little bit stressed out.
It's nice to have a soft landing.
-Yeah.
-That's why I wanted to create this vibe.
Everybody looks good in low light.
-In the dark, exactly.
-Everybody looks good in the dark.
The man who pilots my soft landing
is named X.
[ice shaking]
I hear action.
[Phil] How are you?
Good, and you?
-Here's an Old Fashioned.
-Old Fashioned.
[Luke] Yeah, smoked Old Fashioned.
[Phil] Why is it called smoked? Oh.
[Luke] Yeah.
-The reveal is good.
-[Luke] Yeah.
So that's made
with Jerusalem artichokes and kumquats.
Wow.
[coughs]
And smoke.
[laughs]
It is beautiful.
I just took too big a hit
of the smoke, man.
That's fantastic.
[Phil] All right, now what are you
drinking over there? I'll trade you.
[Luke] This is the Belvedere flower.
-[Phil] Yes.
-So it's vodka-based, um
Basil syrup.
X! X is short for excellent.
[Luke chuckles]
Here comes pork rinds
or chicharrón, really.
[Phil] And a dip made from Guinness.
Oh. Hello.
It sounds a little disgusting,
but it's actually delicious.
[Phil] Come on.
[Luke] Dig in, you first.
[Luke] Yeah!
I like that face.
Mm.
[Phil] This is beer and what else?
Cream, I'm guessing?
It's basically a beer mayonnaise.
[Luke] It's wholesome. It's good for you.
-Just pig fat, beer, cream-- [chuckles]
-Yeah. And alcohol.
Those are my food groups
I try to get every day.
[Phil] Now we go
from the dark to the light.
-It's quite biblical almost, isn't it?
-[Phil] Yes. Yes.
Ah ♪
[Phil] Inside the light room is some of
the most imaginative food I've ever seen.
[Marcus] All right, so first up we're
serving a 12-hour smoked sea bass tartare.
On top you'll find
lemon-compressed cucumber,
-a little barley wafer crisp.
-[Phil] Yes.
Then I finish it off with two ingredients.
-The first is a horseradish-cream snow.
-[Phil] Oh. Yes!
And then some iodine.
[Marcus] Not quite, it's a lovage oil.
[Phil] Lovage!
[Marcus] There we go.
-Thanks.
-You're welcome.
Bon appétit.
Mm.
I knew when he started sprinkling
the horseradish I was going to love this.
-[Phil] Hello.
-[Marcus] Hi.
Ooh.
[Phil] The meal continues
with pancetta-wrapped sea scallops.
And chef has
sweetcorn risotto with snow crab.
All right, that's great.
[Phil] Trade.
This is the way to do it.
I swear this is
a real test of compatibility.
Will your spouse share food with you?
Yeah, yeah.
I don't think I could live
with somebody that--
I don't even think I can be friends.
-If they wouldn't share?
-If they don't want to split.
No. That's like the litmus test.
Always share.
-[Phil] Hello.
-[Luke] Hello, Mr. Belly.
[Phil] Say hello to my belly.
[Luke chuckles]
You know what I said about sharing?
-Yeah.
-I didn't mean it.
[chuckles]
Mm.
[Phil] The reason the seafood
is so good here is it come from here.
So I'm going down to Hout Bay to try some.
Today I'm meeting Lisa Chait
who's a local TV producer
and writer and big foodie.
So, there are sharks in here, yes?
That's where people go in the cages?
No, no, that would be further
on the other side, further up here.
-Indian Ocean.
-Have you done it?
-No, no interest.
-[chuckles]
No, seriously, I have no interest.
What do I wanna go-- A shark--
Then they throw meat into the water,
and then, you know, "Hey, sharky sharky."
It's stupid. It's ridiculous.
[Phil] Somebody told me that they did this
and the boat--
It was so rough, the water--
Everyone throws up.
-That's the-- [laughs]
-Everyone.
I'm like, "Well, uh, game over.
You don't have to talk anymore.
I'm not doing that."
And then-- Oh, yes, the water is--
-You can't believe how cold the water is.
-Yeah.
-Two strikes against me now.
-[chuckles]
And didn't even get
to the shark with me yet.
[Phil] I don't wanna see
a man-eating fish.
I want to be a man eating fish.
Luckily, Lisa's favorite seafood place
is right here on Hout Bay.
[Phil] Here we are. Africa's favorite.
In all of Africa.
All the people.
Ethiopians, they say,
"This is our favorite."
So we must have fish and chips, right?
-This is the local.
-We do.
-And we have to have slap chips.
-Slap chips.
-Have you got hake?
-Hake, calamari, and chips.
-That's a good idea.
-Anything else?
Hi, how are you?
-[woman] Good, and you?
-Very nice.
Nice to see you.
-[Phil] Is it all fried?
-[server] Yeah.
-We gotta have one thing grilled.
-Yeah.
So I can tell my doctor.
[both chuckle]
-Are you excited?
-I am excited.
I'm starving. I didn't eat.
This is going to be my breakfast.
So you were here as a child.
-[Lisa] Born and bred.
-Born and bred.
And you lived through the change
with the end of Apartheid.
It was very exciting because you knew
that Mandela one day would be released
Yes.
and the country
would have its first election.
When we all stood in the queue
for the first proper election
and everybody could be together,
you can't describe. You can't describe it.
That must have been some feeling.
It was amazing.
Hey, here's my friend.
Come on. Nice.
Prawns, hake, calamari, and chips.
Snoek only.
-Fantastic.
-Thank you.
Thanks. It's all about slap chips for me.
So the chips are not so slap,
so slap would be like floppy.
-Floppy. In the old days--
-That's how you like it?
Yeah, I like really mushy and floppy.
That's how it used to be when I was
growing up. But they're good.
You like mushy and floppy.
-I like mushy and floppy.
-[crew laughs]
-No jokes, people. No jokes.
-I understand. Yeah.
[Lisa] This is hake. This is kind of
like the standard thing that you get.
I'm doing it.
[Lisa] Ah.
That's well done. I mean, it's good.
It really is. It's really fresh.
-This is special.
-It swam just an hour ago.
I don't like when the batter is too thick.
This is just nice and light
and almost dry on the outside.
And the fish inside is so juicy.
If you got that in a restaurant,
a sit down restaurant,
got that piece of fish,
you'd be very, very happy.
Beautifully done.
-Stunning. Stunning.
-[woman] Thank you. Thank you.
You're a great chef.
[chuckles] Thank you very much.
-You'll be back for more.
-[Phil] Okay.
-[Lisa] Have some snoek.
-[Phil] Okay.
This is a deeper-water fish.
You'll see it's a lot more gamey,
but there are a lot of bones in snoek.
Sometimes people say,
"Oh, it's flaky and it's a white fish,"
and that describes
90 percent of fish, right?
But this one is more meaty.
It's got some density to it.
-Right?
-Yeah, careful the bones.
-Careful the bones.
-[choking]
[chuckles] Don't die on me, Phil.
[Lisa] Yeah. Well done.
You've been snoeked.
[Phil] Such a quaint weapon now,
the cannon.
[Lisa chuckles] So, they would have been,
obviously, to protect the bay.
On the other side of this mountain
is the huge naval base.
-The British naval base.
-[Phil] Ah.
[Lisa] So if you want to see
serious military things
-[Phil] No.
-[Lisa] That's [laughs]
So my brother has a friend from America,
named Michael, who moved here
and married a lovely South African lady.
And they had a boy named Jack,
who's five years old.
And I came up with the perfect assignment
for a five-year-old kid.
Michael and Jack today are meeting me
at Honest Chocolate.
-I'm excited. Are you excited?
-Yeah.
You walk in there, and it is paradise.
Chocolate. Chocolate. Chocolate.
Chocolate. Chocolate.
Much of it grown and harvested
right here in Africa.
-Hello!
-Hey, Phil, Anthony.
-Anthony.
-Hello.
What are you going to have?
I found some skulls over there.
[Anthony] Like this guy?
-[Jack] Like that guy.
-[Phil] What!?
[Anthony] Go ahead.
[Jack] Thanks.
Chomp him.
[Phil] He likes the dark side.
What's inside?
Brains?
Nothing.
-[Michael] None.
-[all chuckle]
[Phil] Just like my skull.
What should I try?
We're gonna start you off
on something pure.
This is a raw chocolate.
This is a 72 percent.
[Phil] This is the most serious chocolate
I've ever had in my life.
And I've got to be honest,
Honest Chocolate,
I'm not sure this one is for me.
This is not sweet at all.
Try this guy, so
-[Phil] Which guy?
-This guy. This is our original truffle.
[Phil] Jack, should I give you
a piece of this?
-No.
-[Phil] Nope? Okay.
I'm not sure that's my kind of chocolate.
[Anthony laughs]
[Phil] Smart kid.
What do you have else to suggest?
This is not for the uninitiated,
I don't believe.
I think you have to work up
to some of this stuff.
However
There's a brownie on that counter
that is the single best brownie
I ever had in my life.
It was gooey and soft and really dark.
Look at that.
[Michael chuckles]
[Jack laughs]
I don't think he likes it.
[Michael laughs]
You want some?
No.
[all laugh]
Speaking of the best brownie I ever had
Thank you.
Am I wrong?
Am I wrong?
Have you had a better brownie than that?
Everybody's eating brownies.
[Richard] Who's got the milk?
I think we're on a break.
[Richard chuckles]
[Phil] Next, I head
to the beautiful Bo-Kaap neighborhood.
This is an area that's home
to South Africa's oldest Muslim community
going back centuries.
Past a lane of candy-colored houses,
I find the home of Faeeza Abrahams.
Oh.
-Hi.
-Hi.
-You are Faeeza?
-I'm Faeeza.
Faeeza runs a cooking school
and restaurant right out of her home.
She teaches the cuisine
of her Cape Malay heritage,
which is kind of a mash-up
between Southeast Asian and Indian
from the days when Indonesia and
the Cape region were both Dutch colonies.
-Hi.
-Hi.
-Hi.
-Safiyyah?
-Raeesa?
-Yeah.
It's nice to meet you.
Nice to meet you.
[Phil] While daughters
Nurahn and Lamis make dinner,
I get to know my dining companions.
Yes, let me see.
-What are you watching?
-YouTube!
What if I told you, you were
going to be in a video right now.
You know how you make a video?
You take a camera
-I know.
-Right.
And then you watch everybody.
And you're watching people,
and that's the video.
You'll be able to see you on the phone.
On everybody's phone.
On everybody's phone, that's right.
On everybody's phone.
[Phil] As other influences
come into the neighborhood,
Faeeza's cooking
helps keep her culture alive.
You know, our culture,
we don't eat with knives and forks, hey.
We mainly eat with our hands.
I love eating with my hands.
I just might need another napkin.
Yes, definitely. Get some napkins there.
-And a hose.
-And a-- [laughs]
[Phil] Here comes a big bowl
of chicken curry with potatoes,
and you eat it almost Ethiopian style
with homemade, what looks like,
pita bread or even a tortilla.
And it's hot and fresh,
and you just scoop out
the chicken and the sauce
and zobble it up.
They also say food tastes better
when eaten with hands.
-I agree. I love it.
-You think so? I think so, too.
This is delicious.
[Phil] It's not just good for me, right?
-You guys love this, too.
-My husband's favorite dish.
-This is?
-Yeah.
And my kids too.
Have you been to America yet?
-No.
-Come on.
-He doesn't--
-I don't know anybody in America, though.
-But now I know you.
-Now you do.
I'm the first one?
Yeah-- No, I've had American tourists.
Are they mostly nice?
They nice. They can't actually believe
that we so nice here.
-Remember the Italian you had over?
-Yeah.
And he was telling her how she was
the first Muslim he's ever come across.
He was like, "You're just like me,"
and he hugged her.
[Phil] I find
that most people in the world
are much nicer
than the governments running them.
Agreed.
I think, you know, when you warm,
-they warm back.
-That's right.
And I think
when you give off a negative feeling,
then obviously,
you'll get a negative response.
When they come into my home,
I give them a hug.
-And when they leave, they hug me.
-Of course they do.
For me, it doesn't feel like work.
It feels like I'm having a dinner party.
-That's how it should be.
-Yes.
-You're doing what you love.
-Doing what you love.
They say if you do what you love,
you'll never work a day in your life.
[Phil] Another granddaughter brings
in a classic Cape Malay dessert,
-koeksisters.
-Thank you.
Every Sunday morning, it's breakfast
with koeksisters and coffee.
You can pick it up with your hand
and eat it.
-I do it.
-Yeah.
I know my son wished
that he had a cooked sister.
[laughs]
It's a lot like a doughnut.
-Yes, it is like a doughnut.
-A spicy doughnut.
With spices.
There's quite a bit of spices in here.
It's very good.
[Faeeza] Thank you.
You're not going to meet
sweeter people than this.
We instantly bonded, instantly warm,
friendly, great, sweet, beautiful
I loved Faeeza. I loved her daughters.
I loved the cute grandkids.
-Hey!
-I'm okay.
Careful.
Bo-Kaap and a stop at Faeeza's,
that's a must.
[Phil] This is Gugulethu,
and this is a township.
And if you know anything
about townships,
these are neighborhoods created by the
racial segregation policies of Apartheid.
These are not communities that have a lot.
And a man named Mzoli opened what's called
a braai or a barbecue place,
as a way to help remedy that.
Ngcawuzele Mzoli created a place
where people from all walks of life
can meet, eat, have fun,
and help the local economy.
Ah. Hello.
[Phil] I'm welcomed
by Mzoli's daughter, Sisanda.
Pleased to meet you.
I'm pleased to meet you.
And I was told I have to come here
and I have to try all your meats.
-Experience everything.
-Experience everything. That's my motto.
[Phil] You can use this place as
a butcher's shop and bring the meat home,
but the fun
is having it barbecued right here
and eating it in the back.
Bowl of meat ready to go.
[Phil] My cardiologist will be thrilled.
Where am I going?
[Phil] Wow.
Hello, everybody.
I'm not making this up,
the grill master is named
-Webber!
-[Webber] That's right.
Perfect.
It's smoky, huh?
Don't touch your eyes.
Don't touch my eyes?
Okay. I'll just cry.
Yeah. Don't touch your eyes.
Out of the inferno.
Hello.
[Phil] The rule here is
you sit wherever you can.
So I'm horning in
on these lucky people's lunch.
-How are you?
-Kunene.
-Welcome to South Africa.
-[Phil] Thanks for having me.
Eugene.
Look at you with the kidneys.
I don't know, lamb kidney?
-Mm-hmm.
-I don't know if I ever had it.
Should I taste it?
-Yeah.
-[Phil] I should.
You won't go wrong.
[man] Okay, let's not forget to drink,
guys. Let's keep on drinking.
If I don't like it, you won't be offended?
No.
It's nice.
-I like it.
-Tastes like
First time I ever had it.
Yeah. [chuckles]
Wow, they're chicken!
We actually get
a lot of visitors from abroad.
[Phil] Yes. I'm not surprised.
It's so interesting how,
when you hit it just right,
the world comes.
Yeah.
Tell me if this is true. It used to be
a butcher just in the garage, right?
-You just sold meat from the garage.
-It started informally.
Yes.
He used to sell
out of the trunk of his car.
Out of the trunk of his car.
And this is now Mzoli's now.
[Phil] It's a very friendly place,
I can see.
It's like a big living room.
Yeah, I'm actually glad
that you noticed that.
[laughs]
[Webber] This is the place to be.
There are times that the queue
goes as far as that corner there.
You wait on line? You wait on the queue?
We are neighbors, hey.
I just go in between.
We here every day.
Every day we here.
We support Mzoli every day.
What does Mzoli's do for this community?
Job creation is number one.
When you open a place like this
you are employing people.
You are feeding a family.
This is-- This is too big for me.
Somebody has to help me.
-Who wants more chicken?
-I cannot eat anymore.
I don't want to ruin my summer body!
[chuckles]
[Phil] It's late afternoon,
and I need to refuel.
Thankfully,
I'm in a great city for coffee.
Africa is the birthplace of coffee.
And one of the best cups on the continent
comes from Truth Coffee
and the singular vision of this guy.
You're never gonna meet someone
as serious about what they do
as owner David Donde is about coffee.
And by the way, a character.
-It's been your whole life.
-No, not at all.
I started off as a chicken farmer.
Hotelier, restauranteur.
Photographer.
-A lot of different lines.
-But you loved coffee?
Coffee was complicated enough for me
to go down the rabbit hole.
My journey started pretty simply.
Why can't coffee in the cup
deliver on the flavors promised
by the aroma of freshly ground coffee?
-Exactly.
-It's just a chemistry experiment.
I can make a really good cup of coffee
at room temperature
for, let's say, 18 to 20 hours
or in 25 seconds in an espresso machine
at a high temperature and pressure.
Essentially, I'm doing the same thing
and getting slightly different results.
-From two minutes with you
-Yes.
I can tell how into it you are,
because you were like--
You told the crew
when this timer is done, it has to go.
We're not waiting for your microphone,
for your camera.
This coffee comes first.
The coffee doesn't understand the
complications of our life, nor should it.
That should be one
of the better cups of coffee you've had.
Very confident.
So what do you think?
I think it's fantastic.
So I would say that the difference
between great coffee and good coffee
is a long, lingering,
and pleasant aftertaste.
Okay, on to the milky coffee.
Oh, it's delicious.
That's a blend I created
from the beginning to shine through milk.
-[Phil] This is double macchiato?
-[David] Yes, macchiato.
It's a very popular one.
This is delicious and entirely different
from everything else I had.
If you notice,
I'm having three cups of coffee.
Which probably means I don't want
to talk to you in an hour's time.
[Phil] You won't be able to talk
-'cause I'll be doing all the talking.
-[David] Exactly.
[Phil] After we're done,
he says, "You wanna come in the back?"
"What's in the back?"
"I'm doing a coffee tasting."
This time it's cold brew.
I'm trying every kind they make, I think.
Each of these
has been removed from the vat
just like you would with wine
at various points in time.
We kind of find
where's the break point
where joy is happening?
-You know, what else is going on?
-I love that expression,
"The break point
for where joy is happening."
Should we get started?
[slurps]
Little bit of sweetness
coming through now.
[David] Your opinion?
I'm like blablabla. [chuckles]
I've been shot out of a cannon.
[slurping]
[David] So, number four.
[slurps]
-[Phil chuckles]
-[slurps]
[David] Something broke there.
[Phil] I really-- I didn't know
what to do with myself
since I had seven or eight cups of coffee.
Luckily, they have one of these.
[Phil]
Against the stunning backdrop of Hout Bay,
you can find
some pretty rough neighborhoods.
But, if you head over
to Bay Harbour Market,
you'll also find people
making a difference.
There are all kinds of heroes.
[Peter] When you hear my voice, clap once.
Here's a lady named Helena Fagan.
She started an arts program
on the top floor of the market.
If you hear my voice, clap twice.
-If you hear my voice, go
-[all] Shh.
Here we go. Here we go.
[Phil] She took all the empty office space
and turned it into dance studios
and music studios,
and the kids come and sing and dance
and they do arts and crafts.
Welcome to the Harvest Youth Project!
What happened to these kids?
[Helena] We started
this whole idea of creating a place
where the children feel safe,
where they can come get away
from crime and the grime,
and the circumstances up in the harbor
where drug lords use kids
to actually do their shoot-outs
and to do their poaching.
So we're trying to create alternatives.
[cheering]
[Helena] Chad is their choreographer.
He does recording. He's a keyboard player.
He composes.
[Chad] Whoa.
We don't just do hip-hop,
we do all styles.
So, house, also pop and funk.
And maybe a little bit of old-school.
[dance music playing]
[cheering and applause]
[Phil] And a few other superstars.
[cheering]
Oh!
[cheering]
[Helena] Nice, Franky.
[cheering]
[Phil] And this is Peter.
He's a rapper and a teacher,
and he got his start
as a student here in the program.
Life isn't easy you know, so
we're gonna keep on inspiring,
keep on motivating.
[cheering]
[Phil] Yay!
[Helena] Our stars.
How long have you been dancing?
-Two years.
-Two years? How about you?
-Five months.
-[Phil] Five months?
-One.
-One month?
You're all so good.
Thank you so much. That was awesome.
Thank you.
[Phil] I'm walking down the street
near where I'm staying.
And here's a place that's been recommended
called Melissa's, so I go in.
They make their own ice cream.
They make their own pies.
Then jams. Youngberry.
I might be too old for that.
I heard that this is the best snack shop
and coffee shop in Cape Town.
Yes, it is.
So I'm gonna look for good things to eat.
[Leah] Would you like a basket?
-A shopping basket?
-Yes. Yes.
That's a good idea.
What's that?
Okay, this is
a chocolate caramel muesli bar.
-Chocolate caramel muesli bar.
-Caramel muesli bar.
-I should take it like this?
-Yes.
-We don't wanna--
-Are they for takeaway?
-Must I give you a box.
-Honestly
-It's not going to get that far.
-Okay.
Yummy.
I'm very glad I came in here.
-Be careful, don't bite your tongue.
-Okay.
We have chocolate chip cookies.
That one is my favorite.
I'm getting it.
That's all you needed to say.
Okay, your bill is 716.
What!?
-Yes. It's worth it.
-All right.
I think so.
-Am I paying?
-[Richard] No, you're not.
All right. We're showing you
calling the police as I run out the door.
Okay.
[crew laughing]
[Phil] As delectable
as Melissa's treats are,
they're even better when you share them.
Come here, sit over here.
I'm still working.
I just wanted to offer you a plate
so you can just put some of your
-Instead of just throwing it everywhere?
-Yeah.
Sit right here.
Espresso, sir.
Bless you.
-This is the best I ever had.
-It's divine.
-So divine.
-You want a piece? Come on.
Yeah, why not?
Take from the other side.
I bit on that side.
Okay. Mm.
It's so soft and fresh, right?
-Mm-hmm. And there's nuts inside.
-Yes.
This was very good, too.
Here, have one of these.
-Good, right?
-Mm-hmm.
All right.
Tell me about you.
-What do you do?
-Why?
Besides this. I'm just interested.
I don't share my stuff with customers.
Only when you become my friend.
I can't be your friend and customer?
How about a customer that became a friend?
Okay. After that,
when you become my friend,
-then I'll tell you--
-Then you'll tell me things?
[Leah] Mm-hmm. [chuckles]
How old are you?
When we're friends, I'll tell you.
Mm-hmm.
We are not friends.
[chuckles]
-Fifty-seven.
-Wow.
I'm 29.
[chuckles]
Why are you laughing? Do I look old?
No. You actually look younger.
Thank you.
Now you're supposed to say,
you look very good for being very old.
No, I said it's not that bad
that you're [whispers] 57.
[laughs]
It's so bad to have to [mouths]
I've now spoiled my dinner because of you.
-Really?
-Yeah.
Have you tried our breakfast?
It's the best.
I should have breakfast here?
I'm coming.
When?
I'm coming this week.
I'm gonna see you again. You'll see.
-Now that we're friends, I have to come.
-Yeah, we are friends.
I'm always looking for people to talk to,
and sometimes you get lucky.
Thank you.
This is what you hope for.
First of all, when you're making a show,
and second of all, when you just travel
and you get to meet great people.
-Leah.
-Yeah.
[Phil] And you know what?
I did come back for breakfast.
Three more times.
South Africa is also famous
for having one of the best wine countries
in the world and one of the oldest.
We're at Babylonstoren,
which is a winery from 1692.
Its stunning vineyards and gardens
were set up to supply passing Dutch ships
as they rounded the tip of Africa
on their way to India and the Far East.
There's not a bad view really.
It's an incredible place to stay.
Just don't oversleep because
you don't want to miss their breakfast.
[Phil] A Taracco blood orange.
That's really good.
Lovely poached eggs with lovely
smoked trout. That's all, and enjoy.
[Phil] Hello.
Hello.
Oh, oh, oh.
Eggs on farm. Good.
[Phil] It's so good.
[Phil] I wanna see
where that amazing breakfast came from,
so I'm heading out into their beautiful
gardens with Gundula and Constance,
two of the gardeners here who let me
tag along as they pick goodies for lunch.
This is your office.
Yes, the biggest one you can find.
Not bad.
And were you professional gardeners
before you came here?
I started gardening
when I was two years old, so
It's one of those things that all
the cultures, especially my culture, does
when they're actually growing up.
[Phil] And it transfers
into cooking then too, doesn't it?
Oh, yes. And healthy cooking
by the end of the day.
-[Phil] Right.
-[chuckles]
[Phil] They grow more than 300 kinds
of edible and medicinal plants here.
A few with some fairly unappetizing names.
Spekboom.
Taste it.
I like it, very fresh. It's good.
Now the English name: elephant food.
-Elephant food?
-Exactly.
-Because elephants eat this?
-They love it.
And 300 years ago
when this farm was established,
-the elephants were roaming
-What!?
munching away.
-This was elephant valley.
-Of course, we're in Africa. I forgot.
[all chuckle]
Why don't you keep an elephant or two?
We can't?
They'll come back.
They will? When we're dead.
Okay, I'd like to take us
into the main garden next.
-We'll go wherever you say.
-[Richard] I think you're going that way.
All right, I'll go this way.
[Constance chuckles]
Paradise.
I want to take you to our radish field.
We have quite a few different kinds.
No lady has ever told me that.
[chuckles]
-They're like sweeties, like candies.
-[Phil] Yeah.
That's some red.
Linseed.
-Oh. So pretty.
-Mm-hmm. Yeah.
That was a little bitter.
I drink that as a tea most often.
[Phil] Not to eat?
Well, you could,
but I generally drink it as a tea.
I did. That was a mistake.
But [chuckles]
[laughs]
-[Phil] Okay.
-That's little pansies.
[Phil]
That's what they called me at school.
Can you eat this?
I prefer drinking the tea of that
and I like eating these flowers.
They've got nectar in them.
-Really?
-Yeah.
-We've got--
-A little sweet juice in there.
What!? That's amazing.
It's so much better
than that other crap you just gave me.
This is great.
[Phil] Can I at least
carry your bag for you?
-Oh, you're so gracious. Thank you.
-Come on.
Oh, this was a mistake.
Okay.
We have plenty of snakes,
like cobras and puff adders.
[Phil] What!?
And this is wild garlic
that is a barrier to keep out the snakes.
They should make garlic boots.
[Constance] They should.
[all chuckle]
[Phil] By the way, I love garlic.
It wouldn't keep me away.
Isn't roasted garlic, like,
one of the greatest things you can eat?
You can, and it's actually
healthy for you as well.
-But
-I love it so much.
-I'm not into garlic that much.
-Really?
-No.
-How about you?
I don't touch garlic.
It doesn't even come into my house.
It's something that makes you healthy,
but also heavy,
because it works with your lower chakras.
I don't care about any of that.
It tastes really good.
-That's the idea.
-For the lower chakras.
-So it hurts your lower chakras?
-It heats them up.
It heats them up?
So, have some ice cream.
I can't have ice cream
because I'm lactose intolerant.
You guys are full of problems.
I can't believe that this is
Oh, Mrs. and Mrs. Nature here--
"Oh, we can't eat this,
we don't like that. Garlic is terrible."
I've never heard
of such a thing from farmers.
[Phil] And speaking of complaining.
[Skype ringing]
[Helen] Hi.
Oh, hi.
-[Helen] No, that's still low
-[Max] Wait.
Now you did it all wrong.
We've got this down to a science,
haven't we?
Oh, now it's too loud.
Now I hear the echo.
-[Max] How are you enjoying--
-[Helen] He gets an echo.
[laughs]
He's turning you off altogether now.
-[Max] Okay.
-That's-- Probably the rest of the world
is doing that as we speak.
Now. How is it now?
It's good. Now it's good.
Philip, how do you like Cape Town?
Boy, it's beautiful.
This city has these giant beautiful
mountains very close to the ocean.
And the city, like, just kind of
filled in between the mountains.
And I fed the ducks in the park.
I've decided I'm going
to be an old man who feeds ducks.
I'm gonna start now.
Well, it suits you very well.
[laughs]
[both laugh]
You know they eat
cuts of meat that we don't have
like the kinds of meat
you only see on nature shows.
-Like impala.
-Oh, my God.
They're so beautiful.
Sorry.
Then there's kudu.
You can say sorry?
Listen, do you want to stop eating
all animals? Then you can do that.
-But we can't be--
-Impalas are so beautiful.
So are the chickens.
[Phil laughs]
[both laugh]
You hit it, Dad. Dad is right.
What are you doing for your birthday?
-We're going out to this Mirabelle.
-[Phil] Yes.
That was the place
for your 60th anniversary.
We had our-- Yes, over 60 years now.
What is?
Our anniversary.
Oh. Well
[Phil laughs]
Perfect.
Goodbye, everybody.
[Helen] Bye-bye.
-Bye.
-[Max] Take care.
[Phil] Years after the end of Apartheid,
South Africa is still on the journey
of reinventing its society.
But it seems to be moving
in the right direction.
You know, even though I'm in Africa,
I keep thinking of "This land
is your land, this land is my land."
Nature doesn't discriminate.
These are everyone's pleasures in life:
the land, the sea, the sky.
And of course,
the food that comes from it.
It's how we enjoy it, how we live in it,
eat it, dance it
how we enjoy each other
that makes life worth living.
And there's certainly enough to share.
So come sit at his table ♪
If you're happy, hungry
Willing, and able ♪
See how breaking bread ♪
Can turn a stranger
Right into a friend ♪
He will drive to you
He will fly to you ♪
He will sing for you
And he'll dance for you ♪
He will laugh with you
And he'll cry for you ♪
There's just one thing
He asks in return ♪
Somebody feed, somebody feed ♪
Won't somebody, somebody feed Phil ♪
Oh, please somebody
Somebody feed Phil ♪
Somebody feed him now ♪