The final four amateur chefs (including Dubliner Alison O'Reilly) travel to South Africa to be put through their paces by some of Cape Town's top chefs. First of all they must prepare the traditional South African dish Braai, a regional take on barbecue. They sample life as professional chefs when they work a lunch service at one of Cape Town's top restaurant. Finally, the must prepare a full dinner at the Beau Constantia Winery for a group of chefs and food critics. One mistake at this stage could be enough to be eliminated so the pressure is really on.