Gordon Ramsay: Uncharted

Gordon Ramsay embarks on a motorcycle to the Sacred Valley of the Incas in Peru to learn the secrets of high-altitude cooking.

Gordon travels to the South Island of New Zealand and Stewart Island to learn about Māori cuisine. He works with up and coming chef Monique Fiso to share secrets about traditional cooking methods and unusual ingredients.

With help from Moroccan locals, Gordon dives into the food culture and ancient traditions of the indigenous Amazigh (Berber) people.

Gordon travels around Maui's Hana coast meeting colorful locals and collecting unique ingredients for the big feast at the end of the week where he'll have to show his skill to create his own twist on Hawaiian classic cuisine.

Chef Gordon Ramsay travels to Laos, where he takes on a rapid stretch of white water, kayaking down the Mekong in search of culinary inspiration.

Gordon Ramsay journeys to the Alaskan Panhandle to discover Alaskan cuisine; he learns how to cook seal with a native Tlingit elder, climbs a rock face in a snowstorm, harvest glacial ice from a fjord with the help of Michelle Costello, and goes grouse hunting before preparing a feast with local chef Lionel Uddipa.

Chef Gordon Ramsay travels to the Australian island of Tasmania: samples Sea urchin, dives for Crayfish, goes foraging for ingredients, and eats Wallaby for the first time. Gordon continues his travels by: Fly fishing for Trout, trying Leatherwood honey, visiting a Whisky distillery and cooks a feast of Wallaby tartare; seared Wallaby in Whisky sauce and Crayfish pouched in Sea urchin butter for guests he met during his trip.

Chef Ramsay visits KwaZulu-Natal, South Africa: he learns how to cook traditional braai barbecue cooking, goes Bass fishing, tries Pele Pele– a popular South African spicy sauce and travels to the coast to collect Mussels. In a Durban market, Gordon buys some Indian spices for the meal he is cooking. Ramsay cooks Steak with Pelepele; and braai-cooked Bass with ushatini (a salsa-like dish with chopped onions, tomatoes, and chili) for a Zulu Chief.

Gordon Ramsay travels to southern Louisiana: he goes hunting for nutria – a large type of semiaquatic rodent, tries Trout fishing at the Chandeleur Islands, and enjoys Crawfish – cooked "Viet-Cajun" style. Gordon goes foraging for ingredients, including Bullfrogs. Ramsay cooks Chicken and Andouille Gumbo; Trout with satsumas and a Cassoulet with frog legs for a group of local first responders.

Gordon Ramsay is on a culinary journey in West Sumatra, Indonesia, where he meets chef William Wongso, who teaches Gordon about Indonesian cuisine. He tries Bika, a teacake made from Coconut; samples Durian fruit; has a go at Pacu jawi (a traditional Indonesian bull race); and enjoys some Beef Rendang on a fishing trip. Ramsay prepares a feast of Beef Rendang and Fish Rendang for the governor of West Sumatra.

Chef Ramsay travels to the Amazon Basin in Guyana, to learn more about the country's cuisine. In the capital – Georgetown, Guyanese Chef Delven Adams and Gordon enjoy some of the local food, including Labba Pepperpot. Deep in the rain forest, the chef goes Piranha fishing; snacks on Goliath bird-eating spider; learns how to make Cassareep from cassava; hunts for Spectacled caiman; and tries to catch Arowana fish with his own hand-made bow and arrow. Ramsay cooks a Guyanese feast of Pepperpot chicken, pan seared caiman, and Piranha topped with mango salsa for a Macushi chief and his family.

Gordon Ramsay is on a foodie adventure in southwestern India. He starts in the Kannur, in Kerala, where he learns about southern Indian cuisine from Chef Shri Bala; goes fishing with locals; and tries an authentic Keralan curry. Travelling inland to the mountains of Coorg, Gordon is taught how to make a black pepper-based Pandi curry; samples local Coffee liqueur; and tries Weaver ant chutney. Chef Ramsay makes a feast of pork Pandi curry; Keralan fish curry and Coffee liqueur topped rice pudding for group of artisan cooks.

Chef Gordon Ramsay travels to Norway's west coast. He goes diving for Sea urchin, Clams and Scallops. Travelling inland to Røros, Gordon travels on a Sled pulled by Sled dogs; goes Reindeer herding on a snowmobile and tries some Sámi food, including blood pancakes; and Reindeer stew. Ramasy samples Fermented fish; eats Smalahove (a traditional Western Norwegian dish made from a sheep's head); visits an Akvavit distillery; before cooking a feast of Reindeer stew; seafood soup and hand-roasted scallops for people he met during the week.

In the rugged, vast terrain of south-central Texas, Gordon discovers a greater understanding of what it means to be a Texan.

On the Atlantic coast, Gordon dives into the rich heritage of Portuguese cuisine, influenced by trade routes and its own ingredients’ simple flavors.

Along Maine’s rugged shoreline, Gordon gets an education about how the state’s identity is inextricably linked to its wealth of natural ingredients.

In the untouched peninsula of Istria, Croatia, Chef Ramsay dives, fishes and chases farm animals to unearth some world-class culinary gems.

Gordon explores Puerto Rico in search of local ingredients as the island reclaims its food supply after Hurricane Maria. He meets Chef José Enrique, who flies with him to Flamenco Beach in the island–municipality of Culebra to cook ceviche from locally-sourced mutton snapper. Gordon then sets out to dive in the ocean with a local fisherman to fish for more snapper. Fearing to fly back to the main island by propeller plane, Gordon is airlifted by helicopter to Utuado to meet musician and farmer Draco Rosa in his farm to harvest coffee beans, separating the beans from the skin and have a coffee tasting. Gordon then drives to reach the Tanamá River for a river shrimp, known locally as "chágaras". He rappels down a cliff to reach a suspension bridge to meet with another local fisherman for the shrimp. Gordon then attempts to fish with another local fisherman out in the ocean for tuna or more snapper but were unsuccessful. Needing vegetables, Gordon meets with a local farming couple at El Josco Bravo in Toa Alta, where he assists in plowing soil with oxen, he then harvests cassava, sweet potatoes and okra. Gordon then invites all who've helped him source his ingredients to serve them for a cookout alongside Chef José Enrique's dishes as well.

Gordon rappels, kayaks, and forages his way through the Smoky Mountains in a hunt for some of the most unique ingredients the region has to offer.

Gordon visits Iceland's west coast to discover ingredients and cooking techniques that utilize the land of fire and ice's native volcanic landscape.

Gordon attempts to master ancient cooking secrets in Oaxaca, Mexico's culinary capital.

Chef Ramsay dives amongst shipwrecks, helps a local monk, and hunts in the forest to discover the culinary secrets of Michigan's Upper Peninsula.

Chef Ramsay explores Lapland in northern Finland by playing swamp football, navigating fierce rapids, fishing for white fish, and cooking in a sauna before going head to head with chef Kim Mikkola in a riverside cook-off.