Tag: Cape Town events

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.
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.
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.
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!
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


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.


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)


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.


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.



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


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.


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

Fynbos Foraging dates – August and September 2015

Forage Harvest Feast

Thank you for reading this post – please note, all our forages are now fully booked. To join our mailing list to be notified on any upcoming forages and events, please email roushanna@hotmail.com with PLEASE ADD ME TO MAILING LIST in the heading.

Fynbos foraging Cape Point

Introductory half day forage and feasting experience


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.
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.

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.

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!


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

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.

10am – 2pm


15th August   – FULLY BOOKED

26th August   – FULLY BOOKED

12th September – FULLY BOOKED

26th September – FULLY BOOKED


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


Roushanna and Gael Gray


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




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

Fynbos Foraging Course

Foraging for flavour

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.

 Wildfood snacks

Sheeps milk cheese

Edible flower cheeses

Forage Harvest Feast

Foraging course Cape Town

Rooibosand Pepermint Pelargonium cupcakes

Rooibos cupcakes

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 roushanna@hotmail.com

We would love to have you join us in our Foraging and Feasting!

Edible Landscape – by Roelien Steencamp

Edible Landscape

By Roelien Steenkamp

There is an indigenous food revival happening at the Good Hope Gardens Nursery, 60km south of Cape Town. Here, Roushanna Gray and her family are reconnecting people with the land by teaching them how to forage, plant and enjoy wild foods which grow freely and abundantly in the Western Cape.

I once overheard an unsettling story. Somewhere abroad, a man went for a ride on his horse. They trotted along a beach where rotten kelp lay piled in thick heaps .The smell was nauseating; a mixture of raw sewage and urine. It was not long before the horse collapsed and died, and his owner passed out. An autopsy declared the death of the horse, and the unconsciousness of its owner, the result of toxic fumes emitted by seaweed.

I have heard similar stories from those living very close to the sea where kelp lies decomposing – keep your room well ventilated because if you don’t, you might never wake up. Whether this was at all true or not, it fuelled my dislike for kelp: it causes headaches, stinks, blocks launch sites, dirties tidal pools, breaks propellers, etc. Little did I know that a few years later, I would gaze upon this abundant seaweed in an appreciative manner, considering it one of my favourite superfoods. Kelp has been a fertiliser for aeons. Extracts are used in thousands of products around the world. It is a huge industry, but how could it be of use to us in its unadulterated, whole form?

Kelp, among other seaweeds and algae, is considered a wild food. So what exactly does this mean? And why is it so relevant to us in this day and age?

Edible Landscape

Image by Christoper List

When I heard Roushanna Gray of the Good Hope Nursery was hosting a coastal foraging session in Scarborough, I was quick to sign up. It was a sunny Saturday and a low tide had exposed exquisite rock pools. With permits in hand, twenty of us gathered around Roushanna with notes, scissors and plastic bags. Our mission was to learn something we’ve forgotten: how to forage, prepare and enjoy what was freely available, prolific and nutritious in our immediate surroundings. In this case, it was shellfish and seaweed. Unfortunately it was red tide, which meant that the mussels were filtering harmful algae through their bivalves and were therefore inedible at the time. So vegetarian it was!

After filling our bags, we headed back to a nearby cottage where we rinsed our harvest in a tub. We divided ourselves into teams and chose a recipe to work with. There was something for everyone: sea lettuce pine nut pesto, tahini wrack coleslaw, kelp lasagne and for desert: candied kelp and seaweed ice cream. A delicious forager’s feast which hardly cost us a thing!

I was also curious about land foraging and arranged to meet Roushanna at her nursery near Cape Point two weeks later. It was a hot day, with the screeching sounds of cicadas filling the air. As Roushanna led me to my seat, I was immediately calmed by her presence, a presence that matched the serenity of the fynbos mountains surrounding us.

Roushanna’s passion for wholesome food has been in her blood since she was a little girl. “I had no plant knowledge. Everything I know now, I learned through research, exploration and my love of food. I grew up with a mixed heritage, so there was a lot of ‘fusion food’. My life out here, and my passion for wild edibles, started when I fell in love with my husband Tom. My mother-in-law, Gael, is a botanist, so we would go walking and she’d teach me how to indentify plants. This nursery has been running for 30 odd years.”

Roushanna also ran a tea garden at the nursery before dedicating more time to motherhood. “We used to serve rooibos cupcakes and fresh salads full of edible flowers and fragrant garnishes.” She pauses and a rush of nostalgia sweeps across her face, “I love how those meals surprised people. They couldn’t believe that this food was foraged from the mountains and our garden, that it could taste that good and be so satisfying. A new world opens up for them.”

Or, perhaps, I think to myself, a very old world they have forgotten…

We talk a bit more about her life at the tip of southern Africa and how it has humbled her. I ask her the burning question, “Just what exactly is wild food and can you survive on it?”

“It would be difficult and would require a lot of patience to survive on it,” Roushanna answers. “Wild foods are foods which grow in the wild, but they can also be found in urban areas, along pavements and parking lots. They are not planted by man. They are dense with minerals and vitamins. I always tell people that wild foods should be one part of their meal, not the whole of it. It adds flavour and nutrients to a dish.”

There’s something different to the way Roushanna talks about food. For her, there’s more to food than satisfying hunger. “I have become fussy since I’ve been eating this way, it’s hard for me to see those sad boxed-up specimens in shops,” she says with a shy giggle. “I feel so good after eating my own food. It connects me with the land, the seasons, the moon, the tides. It’s also very empowering to be able to source, identify and create a meal out of them.”

As we take a walk through the nursery, Roushanna points out several types of buchu and pelargoniums. We also taste some sour figs and purslane. It is a different taste, I admit to her, but it is an empowering taste which probes something long suppressed. After observing my responses, she says, “Our ancestor’s palates were accustomed to bitter foods, now our taste buds are numbed by all the sugar in processed foods. It’s about getting used to it again.”

For many, wild food brings up images of thorny berry bushes and dandelions – things we would consider weeds, or at least difficult to prepare and digest. Is it even possible to create a diverse menu from such foods? I observe the pictures of mouth-watering dishes on the walls of the room we sit in. It becomes evident that there’s a lot to work with: fruits, herbs, roots, flowers, leaves, spices, seaweeds, shellfish, seeds and nuts. Roushanna recommends taking a trip up the west coast for a taste experience, “Kobus van der Merwe, author of the recipe book ‘Sandveldfood: A West Coast Odyssey’, is a culinary genius. He would observe the shapes and colours of the sea and recreate that scene on your plate. I love going to his restaurant Oep Ve Koep in Paternoster.” Geographical location and seasons are important when it comes to foraging, she adds. We both agree that that’s an even greater excuse to travel our beautiful country – to search for food!

Roushanna also offers courses for children. Being a mother of two, she believes it vital to speak of the stories behind the plants: Where do they come from? Who ate them? How did they get their names? This helps the children, and adults, to gain a better understanding of the plants.

“My son grew up watching me forage and loves to go with me. If your children grow their own healthy foods, they are more willing to eat it. If they can associate it with something they love, that’s even better. I always add some wild edibles to all-time favourite snacks like pizza and scones.”

South Africa is a great place for foraging – from mushrooms and seafood in the wild Transkei, to the amazing fynbos and shellfish up the western coast, you’ll be busy for days. It’s worth doing some research on your next destination and speaking to locals. Searching for your own food can add an extra dose of adventure to weekends away.

Before I say goodbye to Roushanna, I ask her how she – a true forager – would describe her relationship with nature. She grows quiet for a moment, shakes her head as if in utter disbelief of how lucky she is and concludes,

“Without it, I’d be heartbroken. It is a big part of me, it is my therapy. I also enjoy watching my kids grow up in it. When I go surfing, I am humbled completely. I am in the present moment. All I think about are the waves. The act of foraging is similar. It brings me peace and happiness; it gives me a sense of place in this crazy world.”

As I leave the nursery, I drive along the cliffs bordering False Bay. It feels as if a thick veil has been removed from my eyes. I no longer just see shrubs flashing past me and rock pools in the depths below. I see an edible landscape.

Our ‘instant gratification culture’ has done a lot to disconnect us from nature. We are so used to heading off to the shops to quickly fill our trolleys with “ready to eat” foods. We have forgotten the greater gratification that comes from ‘Slow Food’ – taking our time to forage, plant, harvest, prepare and chew our food with thoughtfulness – savouring each mouthful, even if it’s something you never thought you’d ever like (in my case, kelp!).

Foraging was vital for survival before the advent of agriculture, but it is still vital today for a different reason: to reconnects us with the land.

To ground us.

Roushanna’s tips on how to eat wild:

1. Identification is the most important part! Ask an experienced guide or local. Observe, taste, smell, touch, make notes.

2. Plant the edibles in your garden. It will teach you how to identify them more easily out in the wild, as well as to develop a taste for them.

3. When in doubt, leave it alone: be 110% sure of edibility.

4. Know which parts of the plant are edible and which aren’t. Also know how to prepare the parts.

5. Never forage in a polluted space.

6. Tread lightly. Only take enough .The rule of thumb: harvest 1/3, leave 1/3 for re-growth and 1/3 for other animals.

7. Make sure it’s legal. A mussel permit which you can obtain from your post office allows for shellfish and seaweed collections, but it is illegal to forage plants. Never forage in a Nature Conservation Are, or private properties.

8. Indigenous edible plants are ENDANGERED; this is why it’s so crucial to tread lightly and to grow them yourself whenever possible.

9. Never forage shellfish during red-tide.

10. For seaweeds (kelp, sea lettuce, wrack), never gather loose floating pieces, always cut from ones fresh and attached to the rocks as close to the tide line as possible.

Roushanna’s top wild edibles:

1. Kelp (sea bamboo, Ecklonia maxima)

2. Num num (Carissa bispinosa)

3. Pine ring mushrooms (Lactarius deliciosus)

4. Veldkool (Trachyandra ciliata)

5. Wild Garlic (Tulbaghia violacea )

6. Pelargoniums (from the Geraniaceae family)

7. Nettles (from the Urticaceae family)

8. Sea lettuce (ulva & monostroma species)

9. Ice plant (Dorotheanthus bellidiformis)

10. Kei-apples (Dovyalis caffra)

11. Cape Chestnuts (Calodendrum capense )

12. Mussels (there are two edible mussels – Black mussel (Choromytilus meridionalis) and the Mediterranean mussel (Mytilus galloprovincialis). Always eat the Mediterranean mussel first – it’s an alien!

©Roelien Steenkamp, 2015

Wild Food Tapas at The Cape Farmhouse


Friday the 17th of July
Don’t miss out on this exciting edible adventure so deliciously fresh and local – these new flavour sensations promise to drive your taste buds WILD!

Chef Phil Mansergh and Roushanna Gray from Good Hope Gardens Nursery will be collaborating on this Wild Food Tapas night, combining their skills and creativity, preparing beautiful tapas dishes, each with an indigenous edible ingredient, sustainably harvested and paired to perfection.

Locally baked wild pine ring mushroom artisan break bread served with wild fennel seed butter

Beach broth with foraged seaweed 

Cream of wild asparagus (veldkoel) soup

Wild spinach and paneer samoosas

Local goats cheese with mixed heirloom greens salad, caramelised oranges and Fynbos infused dressing

Organic potato wedges served with wild garlic and Oxalis aoli and a sweet chilli and sourfig sauce.

Kelp Sushi rolls

Hottentot fish cakes with spekboom mayo

Pork and seaweed sausages with wild berry (Num Num) jam 

Rose Pelargonium chocolate brownies with Catawba coulis and cream

Please book to avoid disappointment – phone 021 780 1246 or email info@capefarmhouse.com


Liminal Alchemy – Exhibition experience


[change by fire] . as rains soothe charred earth . as seeds burst from ash

a multi medium experience of art, music, food and dance performance, celebrating the regeneration of cyclical nature and the passage of seasons

* a solo exhibition of sculptures, prints and fynbos drops by
Daya Heller Art at Zensa Lodge *
* a live musical journey of bass and voice by Cyrille Carreon and Hein *
* a foraged feast of fynbos food by Roushanna Gray *
* dance performances :
of moon (yin) by Jade Kristie Khoury
& sun (yang) by Terri Wolff *

Liminal Alchemy - Daya Heller Art
– world cuisine by The Vintage Vinyl Cafe
– fire dance by Terri (with burning surprise)
– moon dance by Jade
– music concert by Cyrille & Hein


– fynbos feast by Roushanna Gray
– dancing by Jade & Terri
– music concert by Cyrille & Hein

{food and drink for sale}


at ZENSA LODGE, 534 Egret Rd, Scarborough, Cape Town


Tickets for evening celebrations R60
available at quicket,
or at the door

Liminal Alchemy

City Soiree #diningrooms

Pop up dinner with a twist is here!

Some of you might be familiar with the fantastic music events put together by the magical City Soiree. Now they are branching out into…..


“#Diningrooms is where we bring wonderful food experiences into your home. Small and intimate gatherings with interesting people and amazing food!”

Very exciting and very delicious and so much fun! The first one happens on

Friday the 27th of March at 7pm

#diningrooms with Roushanna Gray

the Facebook event page explains all:

#Diningrooms is about bringing exciting food into your home and linking the interesting — chefs, purveyors, producers — with the interested.



Roushanna Gray, an indigenous edibles expert and an innovative cook, will be presenting a four course dinner inspired by veld and sea.

Roushanna has been experimenting in the kitchen with Cape Point Fynbos since she moved, nearly a decade ago, to the Good Hope Gardens Nurserywhere she teaches adults and children about foraging, propagating, and cooking with indigenous edible plants. Her culinary style draws on her own eclectic Cape Malay, Jewish and Christian background while her palate adapts to the seasonal availability of edible flora.

The supper will be hosted by Professors Jeremy Midgley and Nicci Illing of UCT’s Biological Sciences Department at their home overlooking the Atlantic Ocean and nestled at the foot of the Apostles (and only ten minutes from the City Bowl, mind!).

Pledges for the supper are R295 per person. Expect an exciting four course menu and a Fynbos tipple, two immensely knowledgable hosts and a small cohort of interested diners enjoying a beautiful location.

Hope to see you there!