As the semi-finals continue, it's down to the remaining six amateurs to stave off the competition.

For the chance to be part of a truly wild experience, the contestants will first need to impress John and Gregg with a dish that turns on the theatrics. It must sing creativity, magic and sparkle, and invoke memories long after the last bite. With the standard of competition so high, their dishes should be real showstoppers, leaving the judges with a problem on their hands. For one, the show will be over as the curtain falls on their time in the competition.

The show goes on for the remaining five as they are whisked off to Buckinghamshire, home to an ancient forest which will provide the stunning backdrop for a truly extreme challenge. The amateurs will be cooking at Nomadic – a wilderness dining experience where they will be at the mercy of the elements. A table will be set for a special dinner hosted by a guest who knows a thing or two about the outdoors – bush-craft expert Ray Mears. Some of the world's leading conservationists have been invited to join him for a dinner that will celebrate the wonder of nature and some of the stunning produce found within the forest itself.

The amateurs will rustle up a five-course menu designed by a chef who will be right at home in the forest – Swedish Michelin-starred chef Niklas Ekstedt, who is renowned for delivering modern cuisine that celebrates foraged ingredients, cooked using the most primitive technique of all – live fire. The semi-finalists are about to get a taste of precision cooking in one of the harshest environments yet as they battle flames, heat and smoke in the hope of delivering food that hits Niklas' Michelin standard.

Nobody else will leave the competition, but John and Gregg will be observing closely. The smallest details matter as the temperature soars in the hunt for this year's champion.

The finalists jet across the globe for the trip of a lifetime to Singapore – a country of six million, brimming with diverse cuisines and cultures.

They start their adventure in one of the bustling hawker markets – the place to come if you want to sample the vast array of street food that fuels Singaporeans daily. The amateurs will need to get over any jet lag sharpish, as John and Gregg are already there, ready with their first challenge. Under the guidance of the godfather of Singapore heritage cuisine, chef Damian D'Silva, they will work in teams to cook traditional dishes for the people who know them best – the locals. Hawker markets form part of this multicultural society where the cuisine has flourished with foods from all neighbouring regions, including China, India and Malaysia. The dishes to deliver are complex and can take years to master. Are the finalists up to the job? Sizzling woks await as they attempt to turn out a meal that the hawker regulars will never forget.

After a well-earned sleep, the final four will be back on the road as they head to the city's stunning botanical gardens, the perfect setting for one of Singapore's most renowned restaurants – Pangium. This is the second venture by chef Malcolm Lee, who already has a Michelin star to his name. Here, he delivers a spectacular high-end menu that has its roots firmly based in the region's unique shared cultural heritage. The finalists will each have the honour of preparing one of Malcolm's dishes for an exclusive lunchtime service. The pressure is truly on as Malcom's mum and wife will also be popping in for lunch.

This whirlwind of a trip doesn't end there, as there's one more chance to impress. Inspired by their experience so far, the finalists will now have the chance to create their own menu. They will host a VIP lunch at the five-star Fullerton Bay Hotel for some of the island's leading culinary figures, including their mentors, Damian and Malcolm. Will they manage to stamp their own personality on dishes that will wow this illustrious crowd?

No one is leaving yet, but John and Gregg will be watching their every move. Soon, they will decide who becomes the next MasterChef champion.