Tag: mussels

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
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Goodbye Coastal Foraging courses, see you in November!

On a blustery, grey skied morning, our final group gathered at the beach for the last coastal forage of the season.

All our forages are run according to the season, and this one has sadly come to a close for now, but don’t worry – we will be resuming the coastal forages in November!

Reasoning for our seasonal coastal foraging includes: the bitter cold winds and weather at the beach in the colder months,big swells making for dangerous foraging close to the tide line and bigger wave action leading to less seaweed in the rock pools through bashing of the algae and sweeping organisms out of the pools.

If the hold-fast or roots of these washed-away seaweeds remain on the rocks, they will regrow in Spring,Like plants, there are also annual and perennial seaweeds, so in winter some will die off and only grow again in Spring.We give them this break to regenerate and from late spring to early summer is the time when all seaweeds are highest in nutrients with their succulent new growth, bursting with vital vitamins and minerals, highly beneficial for your health.

Here are some beautiful photos taken at our last coastal forage by the very talented Sitaara Stodel.

Coastal Foraging Cape Town

Coastal Foraging South Africa

Coastal Foraging

Coastal foraging Cape Town

Porphyra capensis

Coastal Foraging Cape Town

Seaweed coastal foraging

Coastal Foraging

Coastal Foraging Cape Town

Coastal Foraging - Good Hope Gardens Nursery

Edible seaweed and shellfish

Coastal Foraging

Dead mans fingers

Coastal Foraging South Africa

Coastal Foraging

Coastal Foraging

Kelp

Organic Veg - Forage Harvest Feast

Edible seaweed

Coastal Foraging course Cape Town

Edible sea lettuce seaweed

Coastal Foraging with seaweeds

Seaweed salad

Cooking with seaweed

Seaweed face mask

Seaweed face mask

Kelp sushi rolls

Coastal Foraging Course

Seaweed coleslaw

Mussel pot with tomatoes and thyme

Coastal Foraging cooking course

Kelp and cocoa icecream

Up next – news of Fynbos Feast events, Veld and Sea inspired pop-up dinners and the upcoming Fynbos Foraging courses dates. Watch this space!

Coastal foraging photos and course dates.

Last month we had a fantastic day of discovering, tasting, experiencing and feasting. We were lucky to forage at new moon  on a very low tide with a very small swell, allowing us maximum exploring time in the inter-tidal rock pools at Scarborough beach.  A huge thanks to Jean-michel Maurel for these beautiful images he captured on the day.

Coastal foraging at Scarborough beach

Seaweed reflecting in the rockpool

Coastal Foraging in Cape Town

Coastal foraging

Coastal foraging - seaweed

Mussels

Coastal foraging

Dead mans fingers - seaweed

Collecting mussels

Scarborough waves

Coastal foraging in the Cape

Coastal foraging course

Edible seaweed - coastal foraging

Beach cottage

Edible seaweeds - coastal foraging course

Preparing edible seaweed

Kelp and tomato salad

Edible seaweed meals

Garden art

Coastal foraging lunch

Mussel pot - coastal foraging

Coastal foraged ingredients in our delicious lunch

Forage Harvest Feast

Kelp and cocoa ice cream with candied kelp and almonds

Please join us on one of our LAST COURSES FOR THE SEASON! Don’t miss out – it really is as exciting and delicious as it looks…

Saturday the 21st of March – 9am-1pm

Saturday the 4th of April – 9am-1pm

*Possibility of a May date TBC

For info or to book please contact roushanna@hotmail.com

2014

Happy 2014!

Here we are. In the future. The 2000’s – a world of robots and information at the touch of a button, food supplements in a pill, romance through a computer screen and commercial space travel.

But scratch at the surface  and discover we are all searching for a balance….

Yoga. Meditation. Detox. Me time. Time out. Book club. Fight club. Wine club? Outdoor festivals. Indoor exercise. Gardening. Chocolate. Hiking. Bach remedies. Extreme sports. Green juice. Journaling. Nut milk. Tantra. Scrapbooking. Sleep.

Happy, healthy, body mind and spirit.

Trying to get back to nature and live a lifestyle as organic and as healthy as we can. Back to basics, the Slow movement, reconnecting with our food, connecting with our community and being in the moment.

If you’re reading this, you have probably had too much screen time already today. Straighten your back, roll your shoulders and remember to go for a walk barefoot after reading this. Maybe just first quickly check your Facebook and your email.

And obviously have a glance at your phone. Oooh a new WhatsApp message!

Our lives are crazy. Things are so busy and exciting and tiring all at once and screen time is at an all high. A Pinterest board for groceries? No seriously now. Maybe they just lost their pen and paper.

So just chill out man. Like fully.

Come on a Coastal forage and have fun and meet great people and eat good food…..

A big thank you Loubie Rusch from Making Kos who took a break from creating her amazing food and joined us to snap all these amazing photos at our last Coastal Forage.

Coastal foraging

Coastal foraging

Coastal foraging

Coastal foraging

Coastal foraging

Nori - PorphyraCoastal foraging

Kelp - Ecklonia

Coastal foraging

Ulva - sea lettuce

coastal foraging

Coastal foraging

Coastal Foraging

Coastal foraging

Coastal foraging - face mask

Coastal foraging

Coastal foraging

Coastal foraging

Coastal foragingYum.

New 2014 Coastal Foraging dates:
Dates: Saturday the 1st of Feb – 10am
Saturday the 1st of March – 9am
Sunday the 31st of March – 9am
Price: R300 per person

The reason these courses are only once a month is because the dates and times are organized around the low tide at new moon (spring tides) to ensure maximum enjoyment in the rock pools as this is when the tide is out the furthest.
Please email roushanna@hotmail.com if you would like to book or have any questions and we will send you further details.

Hope you can join us!

Wild food supper

We recently had some friends in the field (pun intended) over for a wild food supper.

I thought I’d share with you some of the dishes we ate.

But first the prep. Gathering ingredients for wild foods is fun and adventurous and sometimes a little crazy.

Like surfing for our seaweed, or in this case, climbing up a ladder to collect the dried Strelitzia nicolai flowers towering overhead. You can eat the fresh seeds raw and the dried ones can be ground up and used as a flour. Just remember to leave more than you collect.

Strelitzia nicolaiStrelitzia nicolia dried flowers heads

Then you have to brave the bugs and spiders to find the beautiful golden fynbos pirate treasure inside the very hard seed pods.

Strelitzia seedsStrelitzia n. seeds

The seeds are like little hard black coffee beans with a white inside that can be ground up. The gorgeous orange fluff attached to them is the aril that is also edible. It’s a lot of work for a small amount of flour, but a labour of love is usually delicious!

wild food dessertAgar agar and strawberry brule w. Carissa macrocarpa flower and Strilitzia shortcake

Pictured above on the left you can see the final product…I used the flour to make a shortcake and included the aril for added edible decoration.

So now I will backtrack to the starters. Sorry. Its like reading one of those books that the beginning is in the middle and you start at the end and finish in the future. Confusing and edgy. Exciting and wonderful –  like these sweet and salty seaweed nutsSeaweed nuts

This a super easy, highly tasty snack to make. Whether you are hosting a Rugby Watching Braai or a Canape and Cocktail Soiree, these will go down a treat.

Using freshly washed and rinsed sea lettuce or Ulva, chop up a cup full and toss with assorted nuts. season with sea salt and sugar and pop in the oven on a low heat until the nuts are golden brown and the seaweed is crispy.

Yum.

We also enjoyed oven baked periwinkle and seaweed samoosas

Periwinkle samoosas

Periwinkle samoosasPeriwinkle and seaweed samoosas

Seaweed couscous salad – get the recipe here.

Couscous seaweed saladUlva couscous salad with wild garlic flowers

Never-fail-to-please ruby relish on Bree

Carissa and beetroot relish on breeCarissa macrocarpa berry and beetroot relish topped with Carissa bispinosa berries.

Wild garlic rolls and farm butter

Tulbaghia rollsTulbaghia violacea rolls

These were used to mop up the exquisite juices of the mussels….

Musssels and spekboomMussels in a creamy white wine sauce with garlic, thyme, Salvia chamelaeagnea, Portulacaria afra and whole baby onions.

For dips we had Morogo, Wild garlic and King Protea seed pesto and a Wild sage sour cream

Morogo pesto and salvia sour creamMorogo, Tulbaghia violacea and Protea cyneriodes seed pesto. Sheeps milk sour-cream flavoured with Salvia dentata.

We hope this inspires you to be creative and adventurous with your cooking this year –

Happy 2014!

 

Wild wind and wild food.

Summer is here in full swing. And by full swing, I mean its full on windy. We have had a howling south-easter blowing for days. Causing havoc in the gardens, drying out the soil, whipping up our summer skirts, blowing sand in our faces and flattening out the surf. For days.

But the elements did not stopped us from having two more amazing Coastal Forages.

Coastal Foraging

Gathering food along a windswept beach only made us even more hungry for the feast we prepared…

Coastal ForagingGathering

Coastal ForagingStrandlooping

Coastal Forage seaweed facepackGarden Spa

Coastal ForageFeast!

It was an even more blustery day for the second group…

Coastal ForageGood and clean and fresh tralala!

Coastal forageCollecting mussels and seaweed

Coastal foragingA spontaneous swim!

Coastal forageMussel pot – infused with thyme and the memory of the sea.

A taste so fresh you have to eat it to believe it.

There was a satisfied silence as we tucked in around the table. Only punctuated every now and then by grunts and sighs of appreciation from the hungry hunters.

We will be repeating this Coastal forage course next year and would love you to come and join us.

Happy Summer living!

Stunning Coastal Foraging photos

I have to add another post on our Coastal Foraging that took place two weeks ago. Why? Because of these amazing photos taken by the talented Christopher List.

We were lucky to have him and his journalist wife Melissa join us on our forage day. They are big adventurers – having traveled for 9 months on scooters through South Africa, Swaziland and Mozambique generating awareness about sustainable lifestyle.

Check out their website here and like their Facebook page here

Now take a look at these beautiful images!

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coatsal Foraging

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coastal Foraging

Coastal Forage

Coastal Forage

Coastal Forage

Coastal Forage

Coastal Forage

It makes you kind of want to get involved and go on one of these courses, doesn’t it?

Of course it does!

And you can – just email us at roushanna@hotmail.com for more info on our next Coastal Forage.

Well its low tide now and I’m off to the rock pools to pick some seaweed for perfecting some new recipes – I will show you the results here soon.

So happy Summer everyone, let’s go to the beach!