Warren heads to the bustling city of Cape Town. Here, he cooks up a Cape Malay Curry in Bo Kaap, and visits a lively farmers market. then, heads south to the fishing village of Simonstown.

Warren continues at the township of Khayelitsha home to some micro-farming initiatives. Arriving at Grootbos Private Nature Reserve, he cooks a fish Braai with fresh produce from the property's farm.

Warren heads to the Cape Winelands, where he tastes a variety of local wines. Then, cooks up Bobotie, a rustic dish of curried meat topped with savoury custard, and a traditional Milk Tart.

Warren visits the legendary Spice Emporium and tastes some local specialties, including Bunny Chow, street food consisting of curry served in a hollowed out piece of white bread and spicy pineapple.

Warren visits the famous restaurant Max's Lifestyle for an indulgent Shisa Nyama experience, before visiting a nearby Zulu village. Here, he cooks recipes known as Putu pap and sauteed pumpkin leaves.

Warren's next stop is Kruger National Park, he tastes a variety of native bush foods, including the Marula Tree fruit. He then cooks his favourite South African dessert, Malva pudding.

In the heart of the Kalahari Desert, Warren learns to make rusks to go with his morning coffee. He also cooks a variety of local dishes including spicy lamb skewers, corn on the cob and Pampoenkoekies.

Warren stops off at the historic city of Pretoria, where he visits the local farmers markets and cooks Koeksisters, South African sticky donuts, with Pastry Chef Nonkosi.

Warren is in the bustling city of Johannesburg, and his first stop is the vibrant township of Soweto. He's taken on a tuk tuk tour by his guide Sindi, and cooks up his version of Chakalala.