The final four amateur cooks embark on a culinary adventure to South Africa, where they face three extraordinary challenges, guided by two of South Africa's acclaimed chefs.

Their first task is to cook a traditional South African 'braai' using ingredients and cooking methods alien to them in the sizzling 40-degree heat. They are mentored by chef Reuben Riffel, who also devises with the menu.

Next, the amateurs have the honour of working with British-born chef Luke Dale Roberts. The four contestants take over lunch service his restaurant, The Test Kitchen. There is no room for error as Luke's expectations are sky high.

Their third challenge sees the finalists creating an exceptional dinner at the Beau Constantia Winery for some leading figures in Cape Town's cultural and food community. Inspired by their South African culinary adventure and showcasing the skills they have developed, the dishes must be exceptional for them to stand out and prove they have what it takes to be crowned MasterChef Champion 2017. Show less