Episode 1: Kapama Safari
https://kapama.com/

Join Warren as he returns to the wilds of Kruger National Park for a sun‑soaked episode of animals (think the big 5!) and ofcourse delicious food. An adventurous walking safari with ranger Ian turns into close encounters — elephant family at a waterhole, warthogs and a dozy leopard — then it’s spa slippers and a decadent world-first, South African Pavlova. Later, a riverside risotto inspired by lodge dinners and fiery peri‑peri gives way to sunset safari pizzas as the sky burns orange and the campfire signals and end to an incredible first episode. 

Episode 2: GweGwe
https://naturalselection.travel/camps/gwegwe-beach-lodge/

Warren arrives as day breaks on the Wild Coast’s Transkei, at Gwe Gwe Lodge — jagged headlands, waterfalls spilling into the sea. Guided by barefoot local Matt, he traces a river to a cave where ancient middens—mussel shells and stone tools—testify to 30,000–50,000 years of coastal life. After a breathless cliff jump into tidal pools, the episode unfolds into cooking: a wood‑fired pot of coconut‑cream masala mussels with toasted garlic rolls; a whole herb‑stuffed fish roasted in the pizza oven with Chef Sanele; and a bright num‑num tart from foraged fruit. Fishing, foraging and shared meals reveal how landscape, history and flavour are one.

Episode 3: Rovos Rail
https://rovos.com/

“I’m never sure of time or place upon a railroad…” Warren boards Rovos Rail for a three‑day odyssey from Pretoria to Cape Town, where Edwardian elegance and endless veld turn travel into reverie. He meets founder Rohan Vos and train manager Ronalda, explores the drivers’ cabin and the impossibly efficient kitchen with Chef Gregory, and learns how fine dining is plated on the move. Between Matjiesfontein stopovers and sundowners on the observation deck, he savours bobotie, crafts martini snacks (Biltong Butter anyone?) and finishes with his take on his childhood and South Africa’s favourite chocolate biscuit - Romany creams. By journey’s end, Table Mountain greets the train — a graceful close to a slow, luminous voyage.

Episode 4: Kariega
https://www.kariega.co.za/

At Kariega Reserve, Waz joins frontline conservation — a helicopter search, a tense darting and the hands‑on re‑collaring of a rhino alongside CEO Lindy and vet Will. It’s an intimate, heart‑pounding lesson in the collective work that keeps these animals safe. Then Wayne, the reserve’s elephant whisperer, leads a patient tracking that finishes with a sundowner by the river. Back at the lodge, the landscape inspires the kitchen: a rooibos‑scented milk tart tasted afloat on the water and a golden venison schnitzel with pickled spekboom salad. It’s an episode of urgency, wonder and food that thanks the wild.

Episode 5: Cape Town food crawl
https://www.more.co.za/capecadogan/

Back in Cape Town, Waz settles into Cape Cadogan and spends a day roaming Kloof Street with Chef Amori Burger. They sip rare wines and tapas at Publik, trade stories over venison tataki, then queue for the cultish hot dogs at Power and the Glory—simple food, big heart. In the kitchen Waz slow-cooks a Cape Malay denningvleis lamb shoulder at Upper Union, learns Siba Mtongana’s soulful oxtail and dombolo at her deli, and finishes with Amori’s playful chicken samosa pie. It’s a warm, bustling episode of neighborhoods, brilliant cooks and the fierce generosity that defines Cape Town’s food scene.

Episode 6: Franschhoek House
https://www.theroyalportfolio.com/la-residence

In Franschhoek, Waz settles into the opulent La Residence and spends a day harvesting the house gardens with executive chef Cheslin, turning quince, pomegranate and passionfruit into a stunning prawn course savoured by the pool. He plates a crispy spiced duck with a jewel‑bright South African grain salad, then joins sommelier Wayve for intimate tastings and a visit to family‑run Atlas Swift. The episode closes with a glowing quince tarte Tatin—caramel, pistachio and stolen ice cream—shared with the crew. It’s a lavish, sensory episode of vineyard walks, meticulous cooking and warm, expert hospitality that celebrates why Franschhoek feeds the soul.

Episode 7: Phinda 
https://www.andbeyond.com/destinations/africa/south-africa/kwazulu-natal/phinda-private-game-reserve/

At Phinda Mountain Lodge, Warren joins guide Matt and tracker Joely for a day of wild surprises — from playful hyena cubs to the electric moment of finding cheetah cubs in the light. He then steps into the heart of the community at a local bakery, meeting Katiwe and tasting the legendary snowballs that fuel the “Hustle Economy.” Night falls at the boma where Warren grills boerwors kofta and hand‑pressed flatbreads over fire with the guides, before a sunlit morning with Chef Ricardo producing a caramelised pineapple & almond cake — finished beneath a passing elephant by the pool. Big wildlife, local people, and warm, shared food.

Episode 9: Joburg
https://www.saxon.co.za/

Waz returns to Johannesburg, meeting chef David Higgs first in a surprising petrol‑station‑turned‑deli before ascending to Marble for roaring‑fire steaks and a lesson in South African grilling. At the glamorous Saxon Hotel he slips behind the pass with Chef Scott Dressel to taste elevated courses that map childhood memories onto modern fine dining. As evening falls, Mogau “The Lazy Makoti” joins him for a joyful tandem cook — steamed dombolo stuffed with boereworst and fiery chakalaka — before a morning at Stein City Farm where he forages with local growers and plates a community breakfast. Big flavours, warm people, and food that builds place.

Episode 8: Yzerfontain
https://strandloper.com/
https://www.spier.co.za/
https://beachhousecollection.co.za/beach-villas/thyme-tide/

From a lakeside picnic at Spier with sommelier Georgio to the windswept West Coast, Warren’s day is a wild, delicious ride. He forages mussels with local forager Taneshe in Yzerfontein, then turns the haul into a heady seafood pasta cooked with seaweed, mussel liquor and coastal herbs. At Die Strandloper he tastes a joyous, communal 10‑course seafood braai with owner Justin — part theatre, part ritual — before translating those flavours into a dessert: a boozy Malva‑Moerkoffie cake baked cliffside and finished with crunchy nuts. Big surf, bigger hospitality, and food that ties people and place together as the sun sets.

Episode 10: Constantia
https://www.thecellars-hohenorthotel.com/

Waz retreats to the lush Constantia Valley, staying at the elegant Cellars‑Hohenort to forage in the hotel gardens with Chef Tronette Dippenaar and learn her airy cheese soufflé paired with a crisp garden salad. A Jeep tour with Marika delivers a three‑course lunch at Steenberg, then Klein Constantia’s Sabi guides a reverent tasting of Vin de Constance — finished with Chef Garth’s VDC‑infused dessert. Back at the kitchen, Waz bakes a fragrant plum & ginger pie spiked with the sweet wine and shares the first slice with his parents. A warm, terroir‑rich episode about gardens, heritage wine and food that brings people together.