Jonathan fulfils a dream of a lifetime when he visits Peru’s Machu Picchu. But first he visits Lima, the gastronomic capital of South America and tries a range of traditional dishes and local foods with a modern twist. Chef Herman’s culsa limenion embraces the variety of native ingredients to make a work of art dish and Jonathan samples the classic Peruvian drink, the pisco sour. A trip to the local food market with food writer Sergio means Jonathan must face one of his fears, the razor clam and Japanese cuisine meets Peruvian with Chef Tomas Matsufusi’s healthy and tasty take on the traditional cerviche dish. Visiting a local eatery Jonathan can’t go to Peru without trying the local dish of deep fried guinea pig before he heads to fine dining eatery Astrid & Gaston where he’s the guinea pig for Chef Ruben’s trialed dish of Yuca vegetables and octopus. In the UNESCO world heritage site of Cusco Jonathan gets his very own special blend of tea and enjoys a deluxe afternoon tea in the herb garden before boarding the historic Hiram Bingham train where he helps Chef William make Aji de Gallina for the lunch service After lunch Jonathan arrives on his trip of a lifetime at the ancient Inca citadel of Machu Picchu.