13 teams arrive in Cape Town for the first leg of the competition. The teams visit Justin Bonello's NPO Neighbourhood Farms where they're allowed to pick their own herbs and veg before the first challenge, to make something indicative of themselves.

The bottom two teams take part in the first elimination challenge - cooking shisinyama for VIP guests at Rands. The remaining teams take part in a relay challenge, which will put their teamwork and communication to the test.

The team's' board their Nomad trucks and head off to Slanghoek Mountain Resort. After some down time, they enjoy a day zip-lining where a hectic turn of events takes place. Team captains then compete in a braai basics challenge.

This week's elimination challenge takes place in the form of quick fire challenges, where teams have to produce foods using a variety of methods. The next day, the teams have to make pub style food for backpacker guests.

The elimination challenge takes place at Red Berry Farm where the teams will have to make kids party treats on the open fire. After the bottom team is eliminated, all teams enjoy a paddling activity at the river before another Takealot challenge.

The teams pack up and head towards Port Elizabeth. The next challenge sees crew captains going out on boats to fish for proteins to use in the seafood spread challenge. Crews are tasked with making Paella, Bread and a mussel pot for guests.

Bottom teams compete in a 3 Way Trout Elimination Challenge at Gubu Dam. The Main challenge sees the crew captains compete in a Pit Barrel Smoker challenge. Each team must smoke big cuts and provide an array of salads for local firefighters.

For this week's main challenge teams compete as individuals. Each randomly select a protein in which they have to make a potjie, using a wheelbarrow as the braai. The 2 best performing teams go into a new challenge to battle for the golden tongs.

All teams travel to Wavecrest Hotel. The elimination teams compete in the steak on a barge challenge where they're tasked with cooking a steak, bechemal and mushroom sauce to the judges' liking.

The teams travel to Haga Haga. The top 6 are all fighting for the Golden Tongs. After answering some spot questions, teams are allowed to choose their protein from a range of game and venison. The bottom two teams face an elimination challenge.

The final 5 wake up to a delivery and find a supply of goods as they are told to get ready to depart for a hike towards the Miarestate Hotel. Teams face an epic three-part main challenge - the winners of which will receive a place in the Final.

For the mini challenge, teams must cure their own bacon overnight. For the semi-final, Teams have 4 hours to prepare a lamb Spit Braai and 3 salads. What they don't know is that they will be given mini braai challenges in between.

The final 3 go against each other in a 4 hour challenge at Pine Lake Marina, utilising the Pit Barrel Smoker and the Ketla grill. Along with making something of their own invention, each judge has also requested a specific meal.