The final four amateur cooks embark on a culinary adventure to South Africa, where they face three extraordinary challenges, guided by two of South Africa's acclaimed chefs. Their first task is to cook a traditional South African 'braai' using ingredients and cooking methods alien to them in the sizzling 40-degree heat. They are mentored by chef Reuben Riffel, who also devises with the menu. Next, the amateurs have the honour of working with British-born chef Luke Dale Roberts.