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 experiences the popular Cape wine-lands area of Franschhoek. He hops aboard the famous Wine Tram, helps mimic a Pierneef painting using food, milks a goat called Betsy, and prepares a delicious goats' cheese risotto.
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 on the menu as Hayden visits the town of Oudtshoorn. He prepares a colossal ostrich egg omelette before tackling the subterranean passages of the world famous Cango Caves.
Hayden travels deep into the Northern Cape where he learns how to cook a traditional lamb potjie with a local farmer. Later, cheerful sunflowers look on as Hayden prepares a delicious no-bake biltong pizza.
In Johannesburg, Hayden cooks a local dish with chef, Citrum Khumalo and tours Vilakazi Street in Soweto. Later, at a primary school, he ropes in a few little helpers to whip up a healthy school lunch before enjoying a game of football.
Hayden's visit to Lesotho includes a sustainable trout farm on the Katse Dam and rowing with an Olympic Gold Medalist. He also explores remote villages and discovers the Basotho culture and cuisine of the Mountain Kingdom.
Hayden explores traditional KwaZulu-Natal cuisine with celebrity chef Jackie Cameron. He gets down with dairy at a local dairy farm, where he prepares a decadent no-churn vanilla ice cream before enjoying a hot air balloon ride.
In Zululand, Hayden learns about conservation and anti-poaching initiatives, prepares a delicious African-Asian fusion venison dish and visits the living Zulu museum where he tries traditional stick fighting, dumplings and beer.
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.