On our last Fynbos Forage – Forage Harvest Feast – we welcomed the winner of our last Facebook competition, Nic Leighton and his partner Gabby Holmes.
Luckily for us, it turned out that they are both highly talented photographers and arrived for the forage armed with cameras and a passion for foraging and food – a great combination!
A huge Thank You to Gabby was kind enough to share some of the beautiful shots she took on the day, capturing each moment so that you can almost smell the fragrance through her photos.
For those wanting to join us on one of these courses, we only have four left for the season with the first two upcoming forages already fully booked – so hurry and save yourself a spot soon by emailing firstname.lastname@example.org
We would love to have you join us in our Foraging and Feasting!
Episode 15 of MasterChef SA aired last week on MNET, and the top 5 contestants were told they had to forage for their main ingredients from the beach, Fynbos and forest floor.
It was such a great experience to meet them at Scarborough beach and take them to the inter tidal rock-pools to forage for mussels, periwinkles and edible seaweed and then on to Good Hope Gardens Nursery for a Fynbos forage for herbs and aromatic to compliment the harvested sea ingredients. The contestant were a charming, friendly and super enthusiastic group and I could see recipes running through their minds as they discovered a whole range of new flavours in the wild.
Foraging at Good Hope Gardens Nursery
Click on these video links to see more of what we got up to
Foraging with MasterChef SA
With the rising trend of foraging, concern for sustainable foraging is high, and with the fantastic platform of national television, I stressed this point as best I could.
After foraging in the Deep South, they went to meet mushroom guru Gary Goldman in the forest and was guided by his passionate expertise and foraged some choice specimens.
Mushroom foraging with Gary
The contestants did well in the kitchen and created beautiful dishes with their foraged goods.
The top two recipes were Sipho’s Polenta lasagna filled with fried mushrooms and mussels and Roxi’s wild mushroom mille-feuille with hazelnut sauce.
Delicious! Heres hoping this post will inspire everyone to get creative and go wild.
To find out more about our Fynbos and coastal foraging courses email email@example.com