Hayden's journey of South Africa kicks off on the southernmost tip of continent - in the spectacular city of Cape Town. Here he delves into food and lifestyle.
Hayden explores South Africa's Afrikaans culture and cuisine in the picturesque town of Stellenbosch. He bakes with Fritz Schoon, discovers sustainable farming methods used to grow tomatoes and goes zorbing.
Hayden joins trailblazer chef Kobus van der Merwe in the sleepy fishing village of Paternoster. He learns the skill of handline fishing and the day culminate in a dinner cooked on the rocks with freshly foraged ingredients.
Hayden visits the food and wine capital of South Africa - Franschhoek. Hayden rides the famous Wine Tram to experience wine making first hand as he stomps grapes at Rickety Bridge.
Hayden explores apple and pear country around Elgin before he cooks on the Hermanus shoreline rocks and on a rustic river boat. He also gets acquainted with the infamous floating Blob.
Zip-lining through the Tsitsikamma treetops, stand-up-paddling the lagoon and learning how to whip up a typical South African breakfast before preparing oysters three different ways is all part of the day in beautiful town of Kynsna .
It’s no surprise that ostrich forms the integral ingredient of this week’s menu. After cooking a colossal ostrich egg omelette to start the day, Hayden visits an ostrich farm, before tackling the awe-inspiring subterranean passages of the Cango Caves. Finally, on the rolling greens of Swartberg Country Manor, Hayden indulges in a delicious ostrich fillet sandwich – the perfect way to see out the day in the Klein Karoo.
Hayden travels through towns both large and small ,and visits sustainable lamb farmers living on the outskirts of the Kalahari. Cheerful sunflowers look on as Hayden cooks a healthy and delicious lamb pizza. Later, he ventures across the magnificent expanses of the Kalahari, takes a dip in a windmill reservoir and learns how to cook a traditional potjie from a local farmer.
Hayden ascends the Johannesburg city skyline to cook up a delicious meal with chef, Citrum Khumalo, on the iconic Randlords balcony. Then it’s time for a bike tour around Soweto, where Hayden ropes in a few little helpers to whip up a healthy, delicious school lunch. Bellies full, attention turns to the sports field, where Hayden challenges a few Soweto residents to a game of football.
Hayden kicks off his exploration at a sustainable trout farm on the Katse Dam, before rowing with Olympic Gold Medalist James Thompson and exploring the 185m high dam wall. Over the course of his visit, he explores remote villages and discovers Basotho culture and cuisine, and ends his time in the Mountain Kingdom with a delicious locally sourced trout dish
In this episode, Hayden explores traditional KZN cuisine with celebrity chef Jackie Cameron, and gets down with dairy at Fairfield Farm, where he prepares a decadent no-stir ice cream. Hayden explores the area’s renowned great outdoors at length, taking in the Midlands’ sights and sounds from the air, the water and dry land.
Hayden visits the live-in museum and set of the wildly successful TV series, Shaka Zulu, before trying his hand at traditional Zulu culture and cooking. At Ghost Mountain Inn, Hayden shows off his skills with a delicious African-Asian fusion venison dish, before exploring the Hluhluwe Game Reserve, where he learns about conservation and anti-poaching initiatives.
This week it’s all about surf and spice, as Hayden gets to grips with Durban’s famously fiery food and world-renowned waves. On the menu are some of the city’s most iconic dishes – a fish curry and a classic bunny chow – as well as visits to uShaka Marine World, Qutom sustainable cucumber farm and the Victoria Street Spice Market. Hayden’s epic South African adventure comes to an end in typical fashion – with a surf in the city’s legendary warm waters.