The wildlife sanctuary Bushman's Rock in Zimbabwe is the setting for a picnic with family and friends. On the menu: peppered roasted beef fillet; a salad of roasted beetroot, avocado, feta and lentil; espresso pavlova with sticky plum and sangria.

Sarah travels to the Imire Wildlife Conservancy and meets a family who are famous for their contribution to rhino conservation. It's during her visit that she makes barley-and-mushroom risotto; whiskey-glazed gammon; and green salad with toasted almonds.

After her many memorable adventures in Zimbabwe, Sarah Graham heads home to Johannesburg, South Africa. Her first stop is the JHB Culinary and Pastry School in Maboneng where she joins owner and head chef Kelvin Joel to learn his signature dish.