[laughs]

...

so it started to really, really smell.

And this dry, freckly fish.

And we had to persuade him to let the fish go.

[laughs]

And it was gonna go back to his mom.

He wasn't well.

Hmm.

What it's gonna sit in.

And all the way through, the, the wine takes memories from those moments.

But maybe the most important is the soil that it's grown in.

And I think we see, in these, in, you know, it's amazing what world wine is doing, but for me in Australia and in California, we had these really rich soil.

Hmm

... it's this incredible grape that has fought through all of this.

And then you kind of put it in, you know, in glass rather than oak, so you're kind of really holding onto the, to the, to the flavors.

Yeah.

For me, aquapats is an extraordinary dish 'cause a little bit like marmite, the Spanish dish, it's kind of made by the fishermen to be kind of eaten on the boat almost.

And so this idea of using the local seaweed and this kind of strange curdled emulsification that comes with the fish protein and the olive oil and the garlic, they're coming together.

So for kind of crazy water or aquapats, we need three peeled garlics.

We need four tablespoons of chopped fresh flat parsley, two fresh or tinned plum tomatoes, two crushed dried chilies, one whole red mullet.

I mean, I love the red mullet.

I think it's an exceptional fish.

Tell everyone what Maggie's Center is like.