i’m completely in shock, you have no idea where i am, if anything, excuse the shaking, i’m in the middle of the pacific ocean, look, there in this direction, already north korea, a little higher, china, but our path lies straight to furugelm island.

was completely unfamiliar and by the way, i’m sure that for you too, well, at least for most of you, well, let’s admit it, whoever heard about furugelma before, i’m telling you, only 5% of you knew about this island , so i’m not here in vain, but perhaps it’s worth starting over. so that you can understand how i ended up here and how i got here, 8 hours on the plane, here i am in vladivostok, it seems that this has become a tradition every year. i don’t even come to primorye, i already

feel like i belong here, and i even speak the local language, for example, when it’s very cold, in these parts they say zubman, and if something is great, cool, clever, and if it’s elementary, then it’s lantern, and this is not an embankment, napa, moreover, i even already know how to distinguish anadara from spizula. look, this is anadar, and this is spizula, or vice versa, in short, it seems to me that i already know and have seen everything, so i had to work hard to find places that i haven’t been to yet, but i did it, here’s furugelma, look, this is a tiny island in the quiet.

the oceans are cute and, by the way, this is the southernmost island of russia, for a moment, this is exactly what you need to see, so tomorrow morning we’ll set off early, and today, as befits, before a big adventure, i’m going on a spree, and for this i’m going, of course , to the hottest street in the city, welcome to the millionaire. local trick, so you understand, they were afraid to even come here police officers, yes, because before here there were brothels, brothels and mountain houses literally at every turn, rats were running everywhere, garbage was lying around and diseases were spreading. in general, you already understand, this used to be the center of the criminal world, where chinese mafiosi ruled and millions lived. illegal immigrants of all

nationalities, in fact, here are the inhabitants of the million of that time, chinese, japanese, koreans, military, sailors, and all these characters in this mural are real, the artist, pavel shugurov, recreated them from old photographs. pavel, together with other artists of vladivostok, the inhabitants of the millionaire, came up with and implemented this project, and thanks to this, walking along... these atmospheric streets became even more interesting. at the beginning of the last century, vladivostok had a huge problem with water; there were no sources of pressed water, so water was delivered to residents by chinese water carriers. and, by the way, the jellied meat from that time has even been preserved here. look, this is where they got their water from before. cool, yes, every street.

you can find new stories, it’s doubly fun when while searching for graffiti you meet fans, a person in love with your program, we are in the same style, huh? sili, you said, he’ll show me, here they showed you, thank you, almost italian courtyards, with a rope on the rope, and the artist is not here by chance, after the nkvd dispersed all the inhabitants of the millionaire in 1936, they settled in this area artists, however... millionka attracts not only fans of history and street art, but also gastrotourists. if you want something cheaper, then right next to the embankment you can eat chinese kebabs with meat, poultry or seafood. and if you want something exotic and

feel the atmosphere of that same millionaire, then welcome to follow me. these photographs, the antique chest of drawers, the screen, the wicker furniture and the kibans, it’s as if you’re stepping into the past, but it’s good that it’s like, because unlike that time, now here... everything is clean, there are also smells, so alluring, they say that gastronomic discoveries await me. it’s not for nothing that the chef of this restaurant, alexander kazakevich, won bronze in the most significant restaurant competition, palm eat. i make people

happier. alessandro virtuoso of his craft. he masterfully plays with the flavors and aromas of two continents. and with a slight movement of the hand, even the simplest products turn into kings of the table. alexander, bello, what a beautiful table you organized for me. millionka is an old chinese quarter, so we combine europe and asia in our restaurant. and here is the first representative of asian cuisine: deep-fried eggplants in sweet and sour sauce, without which, to be honest, it is impossible to imagine chinese cuisine. i love what eggplants have a pleasant property, you fry them, a crust will form, but inside they become like a pate, like a cream, fantastic and banal flounder, which not everyone likes, alessandra also

takes on a completely unusual asian super taste, i like that you have preserved the natural taste of the fish, but at the same time... he diversified it with these spices, spices, which are also a little reminiscent of bazia. friends, i found out all the secrets especially for you. so, i’ll tell you: firstly, alessandro makes cuts on the fish, and this is not only for beauty, but also so that it cooks as quickly as possible. sprinkle the lemons with oil and place the flounder on them. the second secret is butter. but it adds tenderness and juiciness, then everything is as usual, wrap the fish in foil and put it in the oven for literally 8 minutes. and secret number three is a dressing of sweet hot pepper, garlic, ginger,

sesame seeds and soy sauce. it is worth covering the fish with this aromatic mixture. that's it, the taste of flounder is becoming absolutely oriental, how delicious it was, but you know, i can’t just tear it away look from this is a gold ingot or something, there is a legend that kolchak took out gold and hid it somewhere in these parts, and that’s why i called the dessert kolchak’s gold, and this gold ingot is prepared from the attention of greek... cream, chocolate from cream, inside dessert caramel hazelnut puree based on lingonberries and raspberries. in other words, it's something. friends, you remember, i promised that today i would have a spree, but

a spree is not just about eating delicious food, but also, you understand, fortunately, it means going far. it is necessary, it is enough to move to a neighboring establishment, where they make amazing cocktails. considering the 8 hour flight and 7 hour time difference, i’m not even surprised that just half a glass, i’m already ready, look no, friends, yesterday i only had enough strength. to crawl to bed, but today the morning awaits me in a beautiful hotel, with a panoramic view

of potrocal bay, in a cozy room, where the colors, as i like, are calmer, more peaceful, where there is even a menu of pillows, as well as a tropical shower, helping you to wake up and... a great breakfast, hello, there are a dozen options for egg dishes, and of course, your friend federik wants to try everything, but since this is impossible, can you please, benedict, thank you, but just a second, excuse me. anyway, write down more - and shak-shuka,

shakshuka, thank you, i have a very long way to go, i need to refresh myself, can i have you for a second, excuse me, still write down some more crocmades, something else and a scramble, yeah, for the operators, for operators. now we wait patiently and finally enjoy the taste, that’s it, our eyes are pleased, our stomachs too, we are ready to move on, leopards, giant octopuses and furugelma are waiting for us, you too you feel it, makheev! your favorite show duel stars marina fidunki, and i decided to be

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are especially interested in the alterations in the log houses. the living room should be warm and cozy so that company can gather here. flirting with some kind of wooden, rustic large forms, this is exactly what we want to avoid in our interior. the beauty of the tree, the dacha answer gives new life to the old log house. we decided to dilute this country story with modern items in furniture and decor, we have a lot of accents, namely modern. everything was important to us. fill this interior with as much living textures as possible, dacha answer, tomorrow at 11:50 on ntv. distance is not a hindrance to see everything, just call, he will arrive in an instant, try to feed your thighs, fortunately, when

you are in the seaside, feed federica. this is not at all difficult, but we never look for easy ways, and therefore, friends, right now we are going to one of the few places on the planet where there is wild nature, and judging by the car, you understand that i’m not joking, dear it will be fun, the weather has also turned bad, this is the seaside, here... typhoons, rainstorms, floods are the order of the day, this definitely won’t intimidate us. 3.5 hours by land, another one and a half by water, and we are approaching the island of big penis, if in the southern seas it is considered top

to see scuds and yakus, then here is the main attraction. this is a giant pacific octopus, so you understand, if you hold it with its tentacles, it will be as tall as me, they reach up to 30 kg, it’s just a monster, i really want to see it and, to be honest, it’s still very groomed, but as you say, it called itself the leader travel show, get into the water, allora, friends, meet evgeniy, the coolest diver. zhenya has more than 5.0 dives under his belt, and most importantly, dozens of saved lives of dolphins, whales and seals.

it seems to me that here you can safely shoot a sequel to the film: fantastic creatures and where they live, who and what is there, thousands of stars, hundreds of hedgehogs, crabs walking like in a parade, midi, shrimp, however, no matter how tasty these inhabitants look, their you can’t even touch... you can’t, just look, because this is a marine reserve. aspeta, wait,

who is this? no, stunned, seals, but where? master of these waters? where are you? here he is! octopus and fleina, the largest in the world, he probably thinks what kind of italian seafood is swimming here, okay, okay, don’t bother us anymore, we’re leaving, friends, hello, wow, write a report under the water, it’s raining here, uh i'm done. that i didn’t dive down to the bottom, up into the sky, the entire bottom of the sea is covered with stars, that’s all, and we also

saw our friend the giant, although he didn’t want to be friends with us, it’s very close, i’m literally bursting with emotions, diving in the japanese sea is not like no other the consequences of immersion are similar; i really want to eat. fishermen's porridge, fishermen's porridge, and as simply as possible from what is practically underfoot, well in the water, well underfoot this is appropriate,

because we are on the water right now, in our case the porridge will be from rice, squid, octopus, midi and scallops, in short, everything that i managed to buy in the morning at the market, so i have melted butter here, yes, let's put some garlic in there now so that it... the aroma is very tasty, yes, and vasily vasilyevich always uses melted butter, with it, in his opinion, seafood tastes best. next, add the onion, and as soon as it turns golden, add the octopus and let in the rest of the seafood for about three minutes. and, by the way, it is not necessary to use exactly these seafood, the beauty of fisherman’s porridge is that you can improvise, some cook it with pearl barley, others with pishyonka. and they add that they managed to catch it, oh, how amazing everything looks, it also smells incredibly delicious, lay out

the rice, cooked in advance almost until ready, pour in fish broth, wait 10 minutes and well, we try, of course, bai, i have to admit, this is bonu, delicious, in my opinion it turned out well, overall a cool recipe, in fact, razsen is famous for different types of porridge, right? yes, and now i discovered that there is also a delicious fishermen’s porridge, in the far eastern style, namely, mm, aescusan drops help fight the five symptoms of vuricosis, aescusan is a good price, we came to say that now we are married, what about kazyma, he will no longer be able to get into this house with the help of his daughter, i’m getting a divorce, getting a divorce, getting a divorce, thank you, uncle, yes, i’m cheating on you, i... had there are a lot of women, i heard, you go to pelin and bring her here, she should be here, you are all here, thanks to me, it would be better if you had never existed in the world, do you hear?

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china, but our path lies directly to the island furugelm. and if i ask our operator to raise the drone higher, then you will see that we are not in the middle. what, a tiny dot in the huge and mighty pacific ocean, however, there is life here too, look, a very young seal larki, very shy, just saw the camera, the trail disappeared, but another one looked out of the water, oh, interesting, oh, what what's going on here? and now, finally, we are almost at the goal of our insanely long journey. and the weather, look, apparently, it has decided that we have had

enough of challenges. the fog has almost cleared the sun, no, no, let it come out. so it turns out what, furugelma, is the southernmost island in russia or. as it is also called because of its geographical location, the last russian island, and on this mysterious island live seagulls, herons, eagles, songbirds, puffins, guillemots and 393 more species of birds, including very rare ones from the red book, wow, how these scream

birds, i don’t even understand, they are arguing with each other, telling a story, or is this some kind of rap battle, hey! so they were silent for a second, either they liked it or they think what’s going on what kind of bird is this, strange with a tail, on this island it’s equally easy to feel like robinson crus and a pirate. who climbed onto an uninhabited island to hide a treasure, and looking at this clear sea with turquoise water, this snow-white sand thickets of southern plants, it’s generally difficult to believe that i’m still in russia, but

the island is russian and has been so at all times, his discovered exactly 125 years ago, named after the brave captain... abandoned the island, decades later they founded a nature reserve here, and as you can see, now nature is slow, but very true, it is melting back all its territories, in that part of the island birds are crawling into everything, there are trees,

plants and also scary giant shelves, it’s great that there are still places on the planet where... it reminds kiwi without a fur coat, as far as i know, it should be edible, even if it is not the final experiment of my career, it must really taste like kiwi,

crunchy, fresh, sour, there are more and more tourists on this island every year, some are drawn to the untouched wild nature, others are these... beaches, but there is no need to worry about the safety of the island, because a limited number of guests come here, and their stay here is limited in time. excursion, swimming, departure, chow furugelma, thanks for the impression, and now full speed ahead, leopards are waiting for us, although it would probably be more correct to say that we really hope to meet them, it is here, in these forests that the rarest cat in the world lives world, the far eastern leopard and... one of the largest cats on the planet, the amur tiger

also lives here, i’m glad to see you, here’s the main keeper of all these incredible cats, yes , i’m very glad to see you, welcome, so we’ll see them today, i hope we’ll at least try, we can always try, of course, alas, leopards don’t like to meet people, they will hear our approach for another one and a half kilometers away, so there is no chance... to install your own trap after a month to receive the result of shooting using an electronic camera trap, and tourists can also see them with their own eyes, no, but there is a mail, that is, if i i understand correctly, we now we are installing it and nothing will happen, but as soon as someone moves, there is some kind of sensor, a special sensor that reacts to movement, as soon as a leopard passes here, these unique... video frames will be immediately recorded, if you imagine that i am a leopard, it will

look something like this, but my trap worked correctly for only a short time, and then the bear came and, apparently, he decided that the world was worth looking at from a different angle. but, fortunately, the rest of the traps work properly, there are them on the territory there are more than 500 reserves, and thanks to them, scientists observe the life of leopards, record new unions, tripet courtships, something very reminiscent of photo posing, exercises and new entourages. or a reserve,

he is especially happy about the appearance of babies here, because it means that the threat of extinction of leopards is decreasing, at the beginning of the century everyone thought that the leopard would simply disappear, then there were only 30 leopards in the whole world, now there are 125, and look how many deer there are, and ... and it would seem, what does deer and the land of leopards have to do with it, why are they protected and feed? despite the fact that feeding deer is one of the favorite tourist attractions, these animals are protected not for the sake of tourists, but for the sake of leopards. so that cats always have the opportunity to find

food for themselves, it seems to me that it’s time for us too, let’s run, the weather is weather, it suggests that it’s time to move on, we are leaving the land of leopards, but not the gamow peninsula, because, as it turned out, there are still a lot of interesting, beautiful, delicious things here. firstly, the clearest water and snow-white beaches, it is for these that people come here every summer thousands of vacationers come, however, today the weather is clearly against testing beach holidays. secondly, there are amazing islands here, shrouded in legends and covered with red book pine trees. and finally, it is

here in vytes bay that there is an extraordinary farm where delicious mushrooms are grown. chow, friends, hi , hi, vasily, ciao, ciao, ciao, hi, hi, the surname is vasily grebennikov, with such a surname, as they say, god himself ordered to breed scallops. that is why one fine day the capital a businessman came home and said: i fell in love with primorye, and you immediately supported me or? are you crazy? in general, i supported him, but now i say that he has gone crazy. as a result , the builder became a farmer, bought a plot of land at sea, completed training in japan, and for the fourth year now he has been growing mushrooms, which he supplies throughout the country. don’t miss

the dynamic pace of a big city, we just have enough dynamism beyond the roof. yes, yes, we are there, you know, i wake up at 6:00 in the morning, go to bed there at 12, okay, wait, not about dynamism then, but about the convenience of a big city, yes, now it’s like we already live quite comfortably here with our family, before that, let’s say, we lived in a tent in the summer, there in the winter i lived in bottles, just what, growing scallops, well, in general any seafood product, it’s not a quick process, it’s not the right place to sow the grain, as if by the fall you already have a loaf of bread there, how would it take here... 4 years, but now the harvest on the farm is received regularly and excellent quality, moreover, if before it was just a farm, now it is a real center gastro, agro, eco, in short all types of tourism,

if you want to swim, if you want to dive, if you want seafood delicacies, enjoy. and you can stay in these nice guest houses, it’s so cool that on the other side the houses are bright red, well, in the style of the northern countries, on this side they specially put a wooden look, well, so that it fits better into the natural surroundings. and they are already accepting tourists, this is what the barnhouse looks like, that’s what these houses are called, it was born as an outbuilding , but you must agree, it’s an outbuilding

the building is in the style of a modern loft, everything here is new, stylish, stylish, cozy, comfortable, and there is everything that. you need: a kitchen, a toilet, a shower and even a second bedroom. imagine, a whole family can stay here and enjoy this view of the entire bay, through the trees, through the panoramic window, it’s beautiful, i’m already looking forward to sleeping soundly here. however, it's too early to sleep. but it’s time to get acquainted with the main inhabitants of these regions. this is what a sea garden looks like where scallops are grown. each of these garlands has 16 cages, each of them contains 1,500 there are 8.5 million scallops, that is, in these sea waters in total. a real scallop

metropolis, this scallop was born in may last year, we got it in september. from the collectors, it was about this size, you can even see it here, look, it’s interesting, like a tree, but in a circle, but they can determine the age, now the scallop has grown and become stronger, so they are collecting it to move it further away into the sea and move deeper, we sink to the bottom, which we just pour out onto the bottom, you know, that’s how you let the cows out, graze in the meadows, and you need more a year and a half to scallop. reached the ideal size and taste, wow, this is a lot of work and patience, but chinchin, what a result, the scallop is fantastic, most tender, just perfect, how i

love it here, the clearest water, the most beautiful shores and such a taste... then they added water melted butter with garlic and parsley. creamy sauce actually, well, for us italians it’s generally well... impossible with fish, but here it’s very pleasant, because it gives a certain velvety, tenderness that you don’t expect to feel, but

here we also have this wonderful scallop that we made on the grill, that is, if you make a scallop quickly, it’s easiest when you have a grill, put the whole scallop on the grill and it’s baked there in its own juices, i understand, the scallop is for me i like it in any form, and i like it even more when there is an opportunity to go anywhere... not to rush, sit down calmly, look through the photographs and try to realize where i have been and what i have seen, because it still doesn’t fit in my head. our heroes live with this view of vdnkh and the ferris wheel. place very popular, a symbiosis of architecture and nature, but the living room still looks faded and empty. we will like everything, i think, the main thing is that it combines harmoniously. i decided everything. shades of nature, where they love to be, combine in their interior. we will demolish this window sill block and install a

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raspberry, oops, disgusting costume, he’s not even angry, it’s awkward, against azamat musagaliev, i know how to beat them, i ’ll just take it, when the jury announces the points, i won’t announce them all, in order to defeat this azamat , you need to think like azamat, earn money like azamat, stars, today at 22:10 on ntv. friends, bongiorno from vladivostok, here’s the weather of the primorsky region, at first it makes you happy, then it’s capricious, now it makes you happy again, just like the recipe that we’re about to prepare for you, really, sergey, hello, really, really, tell the truth, i’m sure, otherwise i’m here i promise that mika will make our friends happy, now we will have the coolest pie with mentai, sergey, a real specialist in fish and seafood,

we met him. bowl, for this we need flour, yeah, pour the flour into the bowl, but first pour water into the sauté pan, about a third, so popashamov's sauté pan, put butter in it, it turns out that this is the fastest way to dissolve butter, sugar, salt , get the yeast to work, twist, twirl,

i want to make a pie, it should boil or something. we need a temperature of 40-50 degrees, no more, so we heat it up, then turn off the heat, rotate the saucepan and wait until the butter dissolves, then add the yeast, we need a few minutes for it to start working a little. now we pour this creamy sugar syrup into the flour and knead the dough. then let him rest, and in the meantime, we move on to stage number two: we make the filling, then you instruct me to do what i can next, but we rap, we don’t read rap, rap, well , i would sing, and you don’t mind, no, well, let’s make a rap, now let me think , now, this is

the primorsky region, we are preparing a mentai pie. the best thing is that champignons are also perfectly sliced ​​for it, of course, mushrooms and fish are something quite new for me, it turns out that mushrooms just help give pollock a softer and more noble taste, so we pour in oil, fry the onion, like

as soon as it turns golden, add: mushrooms, finally chopped garlic, remove from heat for 2 minutes, add mentai, raw, raw, it’s... anyway, the pie is baked, mentai cooks very quickly if we start it fry, it will fall apart, season with smoked paprika and mix, you know this herb, oh, this is my favorite basil, in order to preserve all its taste and beneficial properties, tear the basil with your hands, do the same with spinach, crush the peppercorns with a knife so that reveal all its aromas. don’t forget to add some cheese, what kind of cheese is best suited is mozzarella, mozzarella for pizza, however, you can use any cheese, it will still turn out delicious, and to make the filling more tender, we can add

sour cream or cream here, or you can add both , wonderful, but i offer a simpler, but no less tasty option: sour cream sauce with mushrooms from brandei, it combines harmoniously. the taste of fresh sour cream and fried porcini mushrooms, what an aroma, an excellent addition to our fish pie, add, mix, the filling is ready, which means we move on to the third stage, roll out the dough, we need to place the dough in this thing, and i understand. so that yes, so that the edges hang down, i would say right away, everything would be lantern-like, lantern-like, you even know that, i liked walking along the napka, the central embankment, that’s right, well, we call it

napka, well, in short, by the way, i ’m bragging now, that i know the words, come on, teach me, you’re new, which i don’t know from shurik yet, what it is, it’s quick in shurik, i like it, so in shurik i then... here dough, we also lay out the filling according to the shurik, make a lid from the dough, put it in the oven, wait half an hour and try, wow, and the juices flow out here, madonna santa, this is a sfe pie, fire, fire, i like the fish here, basil, mozzarella, gives

this pie a good, you know, some kind of mediterranean, or something, sea colors, and some other lightness, tenderness, freshness, which i did not expect, what can i say, a pie, a lantern... they prepared it according to shurik generally smart, just like you, thanks to federik, this is how delicious the end of my extraordinary journey turned out to be, and now i’m ready to answer all the questions of my friends who were perplexed when they heard that i was going on the helm’s wagon, hey pedororiko, if you’re not lazy, then tell me how the ulen is doing there? puffins, cormorants and osmnog, what could you cook today? sladkova and islands, oceans, islands, seaside, russian east.