Produced by South African production company Oxyg3n Media, makers of TV series such as Married at First Sight SA and Brent Owens Extreme, Authentic, and Unwrapped. A Taste of South Africa has already been snapped up by Discovery (for Africa and Poland) as well as by British network, UKTV.

A Taste of South Africa will follow Tebbutt as he travels across the country discovering and exploring the diversity and flavour of the local foods that the southern tip of Africa has to offer. In the course of his journey, Tebbutt will sample regional specialities and explore and savour food and drink rich with traditional heritage and culture. With his anthropological background, Tebbutt will peel back the history of South African cuisine from its historic beginnings up until today, speaking to, and cooking with locals and uncovering fascinating food stories.

These include the likes of Xoliswa Ndoyiya; Mandela's personal chef, Mimi Jardim, doyenne of Portuguese South African cooking and author of the bestselling Cooking the Portuguese Way; and Mpho Tshukudu, co-author of the recent best-selling cookbook Eat-Ting.

Tebbutt will traverse the country - from Gauteng to the Free State, KwaZuluNatal, Mpumalanga, and the Western and Eastern Cape, looking at the history of ingredients and recipes of local foodstuffs such as Sorghum, Maize, Piri Piri, Chisa Nyama, Bunny Chow, Umphokoqo, Koeksusters, Waterblommetjie Bredie, and more.

Producer Rebecca Fuller-Campbell, says, "South Africa provides a culturally diverse, exciting, engaging, and exquisite environment in which to pursue the love of food. The fascinating history of this country and the sheer variety of cultures means that every episode will offer a fresh and different look at the rich gastronomic traditions of the country."

Tebbutt adds, "This is the show that I've always wanted to make. To explore, learn, taste and understand such a totally diverse country such as South Africa is a really exciting prospect for me. I want to meet the people behind the food, to learn about the history of the dishes and to cook alongside them and expand my own knowledge of the local cuisine."

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