Tag: Cape Town events

Fynbos Foraging course dates July + August 2016

 

FORAGE HARVEST FEAST

Fynbos Flavours

Introductory half day forage and feasting experience

WHO IS THIS COURSE FOR:

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in gardening, in wild food, foraging or indigenous edibles. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our Indigenous edibles. People interested in Fynbos, in vegetable gardening, self sufficiency, in the Slow Food movement or those that just want to have a unique and delicious experience at a beautiful venue with like minded people.
WHAT TO EXPECT:
Each course is different according to the season and availability in the gardens and the bush. Explore the gardens, discover and pick edible floral foods and fresh organic vegetables. Forage for indigenous edibles, learn how to sustainably harvest them, utilize them in your kitchen, grow them in your garden and some of their medicinal properties. Learn about wild herbs and how to preserve and prepare them. After snacks and a gathering tour we will get creative in the foraging classroom kitchen and prepare and share a feast.

WHAT IS INCLUDED:
This half day course includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged, harvested and prepared by the group. You will also receive information sheets and recipes on the plants that we will use in the meal PLUS two indigenous edible pot plants to take home.

WHAT TO BRING:
Gumboots or comfortable walking shoes, raincoat/sun hat – suitable outdoor gear. Cameras are welcome. Don’t forget an open mind and your sense of humour!

BONUS:

You can also enjoy a 10% discount in the nursery retail should you wish to purchase any indigenous plants for your garden.

PRICE:
R550 p/person or R2000 for group of four. Children under 17yrs R200, Children under 2yrs free. Full payment will secure your booking as spaces are limited.

DURATION:
10am – 2pm

DATES:

23rd of July

30th July

13th August 

27th August

VENUE:

Good Hope Gardens Nursery, Plateau Rd (M65),Cape Point

GUIDES:

Roushanna and Gael Gray

IS THIS SUITABLE FOR VEGETARIANS:

Yes – all the dishes on this course are vegetarian, and all food intolerances are catered for, please let us know in advance.

MAX NUMBER OF PEOPLE PER COURSE:

16

AVAILABLE FOR A PRIVATE FUNCTION:

Yes – Min number of people required: 10.
TO BOOK:
email roushanna@hotmail.com

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Yoga + Foraging Retreat

YOGA + FORAGING RETREAT

Rejuvenate yourself with a coastal immersion.

DATE: Feb 20th
TIME: 9.00 am till 4.00 pm
WHERE: Cape Point (beach to be announced closer to event)
COST: R500 per person or R1800 for a group of four.

This day retreat is all about tuning into the natural flow of things. We’ll start at the beach, when the tide is low, with a nourishing pranayama and wild foraging adventure. We then move to Shamballah Tea House & Holistic Centre for a gentle mid-morning, hatha flow. After that you’ll enjoy a seaweed inspired, vegan lunch made from the fruits of your labor. At the end of the day, you’ll get to drift away to a guided yoga nidra relaxation and will be pampered with a foraged seaweed facemark. Leave floating and nourished, reconnected to natures’ bounty and rejuvenated in mind, body and spirit.

What to bring:

  • A hat and some sunscreen
  • Yoga mat
  • Wear comfy clothes you can move in
  • Water bottle
Facilitators:
Roushanna Gray – Wildfood teacher
Alana Cremonte  – Yoga teacher
To book:
Email roushanna@hotmail.com

Coastal Foraging Jan Feb March 2016

Introductory half day coastal forage and feasting experience

Seaweed-4
Image by Christopher List Photography

WHO IS THIS COURSE FOR:

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in wild food, foraging or indigenous edibles. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our shellfish and edible seaweeds and discover their unique umami flavours. People interested in healthy living, coastal living, self sufficiency, in the Slow Food movement or those that just want to have a delicious experience in the beautiful outdoors.
WHAT TO EXPECT:
This course will introduce you to some of our local edible seaweed, explore the magical world of rock pools, meet like minded people, learn how to sustainably harvest and prepare your macro-algae and shellfish, make various recipes together that will end in a feast.
We will start off the day meeting at the beach, and after an intro and snack on the rocks we will make our way down around the tidal pools where we will forage for edible seaweeds and mussels. This beautiful coastline is abundant with food, but as we always forage sustainably we will be focusing only on the seaweed that is prolific in the area and the invasive mussel species, stressing how to treat the wildlife with respect. After our morning on the rocks, we will head to Gael’s Beach Cottage on foot with our foraged food to prepare and create an outdoor lunch banquet.

WHAT IS INCLUDED:
This half day course includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged and prepared by the group. Notes include intro, identification, recipes and tide charts.

WHAT TO BRING:
Beach gear, slip-slops or booties, your mollusk permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite! Also please bring your drink of choice for yourself to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)

BONUS:

Collect seaweed to take home and preserve in methods learned on the day. Enjoy the benefits of a seaweed face mask in between preparing and eating your meal.

PRICE:
R500 p/person or R1800 for group of four. Children under 17yrs R200, Children under 2yrs free. Full payment will secure your booking as spaces are limited.

DURATION:
4 hours

DATES:

 JANUARY
  • Sat 9th 8.30am – 12.30pm FULLY BOOKED
  • Sat 23rd 9am – 1pm FULLY BOOKED

 

FEBUARY

  • Sat 20th 9am YOGA + FORAGE RETREAT *special course please contact for details.
  • Sun 21st 9am – 1pm FULLY BOOKED

MARCH

  • Sat 12th 10am – 2pm FULLY BOOKED

PLEASE NOTE: The next coastal foraging courses will only start up again in the new summer season – November 2016

VENUE:

Scarborough beach

GUIDES:

Roushanna and Gael Gray

IS THIS SUITABLE FOR VEGETARIANS:

Yes – with the exception for our Mussel Pot all the dishes on this course are vegetarian and are enough to satisfy even A Very Hungry Vegetarian. All food intolerances are catered for, please let us know in advance.

MAX NUMBER OF PEOPLE PER COURSE:

16

AVAILABLE FOR A PRIVATE FUNCTION:

Yes – Min number of people required: 10.
TO BOOK:
email roushanna@hotmail.com

Edible seaweed
Image by Christopher List Photography

Flower Workshops with Veld and Sea

I am excited to announce a new workshop hosted by Veld and Sea at Good Hope Gardens Nursery.

Flower Workshops

Immerse yourself in the blooms and blossoms, the Fynbos and foliage, the delightful and delicious – a complete floral experience.

Bringing femme power and flower power together in a beautiful botanical bunch entwined with flower crowns, floral creations, edible flower picking, champagne cocktails and the preparing and sharing of a floral food feast.

A big warm thank you to Susana from Susana Esteban Photography for these totally gorgeous photos from our first Flower Workshop.

Flower Workshop Cape Town

Living door at Veld and Sea

Flower crowns with Veld and Sea

Bubbles and blossoms

Flower crowns at Veld and Sea

Flower Workshops in Cape Point

Edible flowers

Flower Workshops at Cape Point

Flower Workshops Cape Town

Flower Workshops Cape Town

Flower Workshop Cape Town

Veld and Sea

Flower Workshops Cape Town

Flower Workshop

Flower Workshops Cape Town

Flower Workshops with Veld and Sea

Veld and Sea workshops

Flower Workshops Cape Town

Veld and Sea workshops

Flower Workshops at Veld and Sea

Flower Workshops at Cape Point

Floral feast at Veld and Sea

Flower workshop Cape Town

Flower workshops

This is a beautiful experience perfect for a private group, a bridal shower or birthday party.

If you are interested in attending our next one, please email roushanna@hotmail.com to join our mailing list.

Veld + Sea #playwithyourfood

My new re-branding is happening slowly with Veld + Sea branching out from Good Hope Gardens Nursery and organically taking on its own roots in a new and delicious field.

Bringing you wild food catering and pop-up events inspired by veld and sea and of course, our seasonal and sustainable foraging courses. There are even sweet whispers of a new product range at summer markets and a recipe book in the creation stages.

Here are a few beautiful images taken by the very talented Gabrielle Holmes at the last pop-up food event held at the foraging classroom at the nursery – a Spier Secret dinner.

“Building up to the Spier Secret festival, we will be hosting a series of intimate secret dinners with selected industry leaders in various locations across Cape Town. Focusing on community and sustainable and ethical food production, hosts will be creating unforgettable experiences in which they will share their knowledge, skills and ultimately, their table with you.”

 

Wave inspired salad - Veld+Sea cateringVeld + Sea catering

Wild berry couli and radish seeds

Wild greens and sheeps milk tartlet with a wild berry couli

Veld+Sea wild food catering

For more photos from the event please have a look at our album or visit the #spiercecret dinner page

To join our mailing and be informed of any upcoming forages, feasts and events, send us a mail to roushanna@hotmail.com with “Please Add To Mailing List” as the subject line.

Hope to feed you soon!

Pop-up Tea Garden and Plant Sale – October 10 2015

Spring has sprung!!!

Which means its time for another floral event…

popupsale oct10

Join us for a day of Indigenous plants and Indigenous edible delights.
Where:
Nestled amongst the Fynbos in Cape Point, the Good Hope Gardens Nursery is the perfect venue for family and friends to enjoy a home-made treat and a discount on plants at this unique pop-up event.
What:
FOOD – Fresh and Botanical is the theme of the day with floral foods, organic veg and wild edible ingredients harvested in and around the nursery. Veld+Sea will be creating a mouthwatering menu with sweet and savory seasonal delights, an array of Fynbos flavoured teas picked from the Veldkos garden as well as regular teas and fresh, strong coffee.
PLANTS – Spring has sprung – there will be a beautiful array of spring flowers and plants on sale in the retail. The nursery specializes in Indigenous plants and has a fantastic selection of Indigenous and Fynbos plants. We
grow beautiful, hardy plants and trees specifically designed by nature to flourish in local climate conditions. Have fun in your garden or balcony this spring and take advantage of the specials on offer at this event.
Please note:
The tea garden will have outdoor seating, so we suggest bringing a blanket if the wind is up or get some boxed tea time treats to takeaway if it starts to rain.
BONUS:
There is a fun playground for kiddies to enjoy, a succulent koppie to meander up and a 30 min Fynbos walk for the adventurous. Dogs on leads please as there are free range animals around!
CONTACT:
Please contact roushanna@hotmail.com for any questions you might have or visit www.goodhopegardensnursery.co.za and discover what we are all about.

Join the Facebook event for updates and info here: Pop-up Tea Garden and Plant Sale

Jellyweed

What is in the gelatin found in jelly, in marshmallows and jams, ice creams, yogurt, puddings and in so many other food products?

Prolonged boiling of the left over goodies from meat industries like pig bones, beef skin, horns, tendons, ligaments, fish by-products – a mouthwatering mixture of edible bone glue …whipped up with a bit of modified cornstarch, a lot of sugar and a few E numbers thrown in for colour and flavour and luck.

Jelly.

Yum yum. Delicious, just the thing to feed our kids.

Dont get me wrong, pasture raised happy-meat gelatin has a host of amazing nutritional benefits, but if you are looking for something little lighter, a plant based option that is easy to use..then read on.

Agar agar can be obtained from different types of red algae. In South Africa we are lucky to have many different kinds of seaweeds that produce the agar which is used as a gelling agent in food.

Dont forget your list of sustainable seaweed foraging rules and your mollusk permit for legal seaweed collecting.

Its a pretty basic method:

Collect seaweed

Cook seaweed in hot water to dissolve the agar

Strain. Add flavouring of your choice

Pour into molds and chill (you and the jelly)

Eat

If you are not up for the whole foraging-for-jelly vibe, most health stores stock agar agar powder. Sun dried jelly seaweed removes the vibrant red color of the seaweed, turning it translucent and flavourless, making it perfect for picking up what ever colour and taste you are wanting to come through in your agar recipes.

IMG_1643

Collecting red jelly seaweed growing on kelp.Kelp beds

Kelp beds at low tide.

Drying seaweed

Sun bleached jelly seaweed.

Agar agar rose panna cotta

Agar agar rose, cinnamon and cardamom panna cotta.

Seaweed jelly

Marsala rooibos chai jelly.

FRUITY VEGAN JELLY RECIPE

Ingredients:

2 cups of water/ juice

1/2 cup of sun bleached jelly seaweed/ 1 tsp agar agar powder

Sweet spice of your choice (optional, I like to use cinnamon, cardamom and star aniseed)

1 cup of seasonal fruit

Honey to taste

Edible flowers to garnish

Method:

Place water, jelly seaweed/agar agar and spice in a pot over a high heat. Bring to the boil and then simmer for 20 mins. If you want a sweeter jelly, add honey.

Arrange the fruit at the bottom of your bowl or mold and pour the hot jelly liquid over the fruit through a sieve to catch the seaweed and spices.

Chill until set, turn out onto plates and decorate with edible flower petals.

Enjoy!

Remember that in foraging, positive identification is very important, there are poisonous species out there you do not want to be eating. It also saves a lot of wasted experiments in the kitchen with the wrong seaweed that contains no agar…believe me, I have been there!

Want to forage for your own jelly seaweed? Then join us on one of our upcoming coastal forages held throughout spring and summer in Cape Town where we cover a range of our local edible seaweeds and shellfish and discover how to harvest, prepare, cook and preserve them. For more info email roushanna@hotmail.com