Tag: Cape Town Food

AUTUMN ~ Wild Food events with Veld + Sea

We are getting very excited at the approach of the cooler season, the first rains have already fallen, encouraging tiny, delicious winter shoots to show, and the first mushrooms have already been spotted in the forests.

Have a look at some of our upcoming wild food events below…
FREE TALK AT SCARBOROUGH HUB
Saturday the 9th of April 11am
Join Roushanna Gray at the next Food Dialogue Series hosted by the Foragers Shop in Scarborough under The Hub Café where she will be discussing and introducing some of the delicious wild flavours our area has to offer. She will be introducing you to 10 of her favorite indigenous edible plants, wild weeds, edible flowers and seaweeds. The discussion will touch on history, seasons, identification, sustainability issues, preparation, recipes and which plants you should be planting in your gardens.

MUSHROOM FORAGE
Wednesday the 4th of May
Saturday the 14th of May
Join us at our autumn forest forage led by avid mushroom hunter Justin Williams as we delve into the forest to learn all about the magical world of mushrooms! We will be meeting early and begin the foray with an educational talk about wild mushrooms, then head off into the forest to find what is on offer.
Participants will need to bring a basket, pocket/pen knife, rain coat (weather permitting) and outdoor-friendly shoes.
Cost: R350
Included: Notes, recipes, post-forage refreshments of nourinshing mushroom soup, bread, mushroom pate and a warming buchu brandy and rooibos hot toddie prepared by wild food forager Roushanna Gray.
Location to be revealed to participants closer to the time.
Spaces are limited so book your place soon!
To book please email roushanna@hotmail.com
 
WILD FOOD PAIRING EVENT
Fri 27th and Sat 28th 
This wildly exciting event will be hosted by the Culture Club Cheese restaurant on Bree Street in Town.
Details and menu TBC – watch this space or to put your name down please email roushanna@hotmail.com

Veld and Sea Flavour Challange

Calling all chefs, mixologists, cooks and foodies!

In a bid to create awareness and interest in all the delicious wild flavours our indigenous edible plants have to offer, we are launching a Veld and Sea Flavour Challenge this summer.

How does it work?

Every two weeks I will be putting together a mix of indigenous edibles for participating restaurants, bars and foodies, labeled with their common and Latin names and share a brief rundown of their culinary uses. No payment is required, just a trade exchange for the photos of the food or drink they create with the plants, so we can share them on our social media platforms, giving credit to the creators and establishments and inspiring others to join in this deliciously wild challenge.

How do I get involved?

Easy – email roushanna@hotmail.com with #veldandseaflavourchallenge in the heading and let me know who you are, what you do and where you are based.

What if I have my own indigenous edibles?

Epic! And even easier – just post your food photos on Instagram, tag it with #veldandseaflavourchallenge with a description of the botanicals you used plus what your dish is called and we will include your story in this incredible edible wild flavour food journey.

Indigenous edible plants with Veld and Sea

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

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

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.

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:
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:
10am – 2pm

DATES:

15th August   – FULLY BOOKED

26th August   – FULLY BOOKED

12th September – FULLY BOOKED

26th September – FULLY BOOKED

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

Fynbos Foraging Course