Justin visits 13 professional kitchens – all beacons on the South African culinary landscape – and gets to cook with some of the most celebrated chefs in the country. In spite of a baptism of flour, after three seasons of Cooked in Africa he’s up for the challenge and finds these culinarians warm and willing to share their secrets. Along the way he manages to lift the lid on a smorgasbord of tips and take aways that surround fine dining. Follow the adventures of this self-confessed bush cook as he makes this giant leap and smarts up to the value of salsa verde and a good mirepoix. He’ll guide you through the intricacies of deboning a pig and quartering a rabbit and let you in on how the experts prepare dishes like potato gnocchi and dim sum dumplings.