Tag: Veld and Sea

SUMMER 2016 with Veld and Sea

Join us for some deliciously exciting workshops this season – We are heading back to the beach for the much anticipated return of our coastal forages, plus there are some new and exciting collaborative workshops featured in the lineup which we are so excited to share with you!
To book for any of these events, please email
 roushanna@hotmail.com


COASTAL FORAGING

  • 29th Oct 9am-1pm

  • 13th Nov 9am-1pm

  • 3rd Dec 10am-2pm

  • 30th Dec 10am-2pm

This half day 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.
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.

More info on our website HERE

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

NATURE ART WORKSHOP

  • 5th Nov 2pm-6pm

Join artist Janet Ranson for a Nature Art immersion workshop.
We will meet at the Veld and Sea classroom for an intro to Nature and Land art with historical and contemporary examples plus introductory demo’s and exercises. This will be followed by a walk through the fynbos to a ridge above the nursery, where each participant will find a site to start their land art piece. We will end with a discussion over soup, salad and a botanical cocktail back in the classroom.

Janet Ranson is a painter, educator and nature artist with a passion for art and the beautiful Cape fynbos. She finds inspiration all around her. She works from and in the natural environment, walking, sketching, creating temporary land art installations and collaborations – and using all these to inform her energetic paintings. Bold gestures suggest growth, movement and the flickering light of a windswept mountainside, with succeeding natural phases reveled in washes and layers of paint. For more information on Janet Ranson and her beautiful art, please take a look at her website HERE

Cost: R350 per person

BOTANICAL COCKTAIL WORKSHOP

  • 26th Nov 11am-3pm

Join Caitlin Hill, co-owner of Mothers Ruin, Gin Bar and foraging teacher Roushanna Gray on this exciting wild alchemy, botanicals and floral food filled day.

We will start with a foraging master-class in the Veld and Sea classroom, followed by a walk where we will gather wild herbs and edible flowers to be used in the drinks. You will learn the basics of cocktail making – the ingredients, techniques and equipment plus a special introduction to gin as well as how to make two classic gin based cocktails. Discover the world of tincture making and create your own bitters and infusions. A light floral inspired lunch, cocktails and refreshments will be served. Leave with a herbal bouquet and your very own wild booze creations.

Cost: R650 per person. R600 per person for a group of four.

COASTAL FORAGING + HANDPLANE WORKSHOP

  • 17 Dec 10am

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 the Burnett Wood Surfboards workshop for a coffee and a snack before starting on your handplane creations under the expert guidance of Patrick Burnett. This handplane course offers the opportunity to make a functional and beautiful surfcraft out of wood in one day. Participants will learn about the enjoyment of bodysurfing, the design dynamics that underpin handplanes and the pleasure of shaping something out of wood. Participants walk away with their own self-crafted handplane. Learn more about Patrick and his craft in this beautiful video clip HERE

WHAT IS INCLUDED:
Wild food snacks and drinks, a delicious three course lunch based on ingredients foraged 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

BONUS:

Collect seaweed to take home and preserve in methods learned on the day. 

PRICE:
R1200 p/person. Full payment will secure your booking. Please note, this is a small workshop and only 6 spaces are available, so book soon to avoid disappointment.

TIME:

9.30am

VENUE:

Scarborough beach + Burnett Surfboard Workshop

TEACHERS:

Patrick Burnett and Roushanna Gray

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Pelargonium graveolens

There are many different species of the rose-scented Pelargonium. With the Pelargonium graveolens being my personal favorite, it is the one I most frequently use. Just a mere stroll past a Pelargonium graveolens, and crushing a leaf under your nose can inspire a host of tea-time recipe ideas including iced teas, jellies, scones, cupcakes, ice-cream and much more. Used in the correct way, this delicate fragrance can be carried out into your food. If you simmer the leaves gently in some milk, you will be left with a kind of fragrant milk. NOTE: Be careful not to bring the milk to a boil as this will leave a leafy taste.

Spearmint chocolate cake with rose Pelargonium chocolate-truffle icing

Serves 8

FOR THE CAKE

What you will need:

½ cup of cocoa powder

1¾ cups of flour

1½ cups of sugar

½ cup of oil

1 cup of spearmint tea (simmer spearmint in water for 5 minutes)

2 tbs spearmint, chopped

3 tsp baking powder

1 tsp vanilla essence

3 eggs, separated

Method:

Sift the flour and cocoa into a bowl and add the rest of the ingredients, except for the egg whites. In a separate bowl, whisk the egg whites until they are stiff and then carefully fold them into the cake mixture. Pour into a greased cake tin and bake in a preheated oven at 180 degrees Celsius for approximately 40 minutes. Test to see if the cake is ready by gently pricking the cake with a butter knife, and if the knife comes out clean; your cake is ready to come out of the oven.

FOR THE ICING

What you will need:

175 ml of cream

1 slab of milk chocolate, crushed into tiny pieces

A handful of rose-scented Pelargonium leaves and flowers

50 g butter

1 tsp vanilla essence

Method:

Simmer the leaves, butter and cream over a low heat for 10 minutes. Pour the mixture through a strainer into a metal bowl over the crushed chocolate. Add the vanilla essence and beat with a whisk until smooth. Leave the icing to cool. Once it has hardened slightly, ice the cake and decorate it with the Pelargonium flowers.

Pelargonium cake

What is the difference between Geraniums and Pelargoniums? They both come from the same family or Genus called Geraniaceae. An easy way to tell these two species apart is observing them when they are in flower – Geraniums have five petals all of equal size and Pelargoniums have two petals of equal size at the top, and three of a different size below.

How to grow Pelargonium graveolens

Pelargonium graveolens, or more commonly known as ‘rose-scented Pelargonium’, is an easy-to-grow shrub, and grows to a height of one metre. Pelargonium grows naturally from George, through the Eastern Cape, and northern regions, right up to Zimbabwe. It grows best in moist, semi-shaded positions. Pelargoniums flower right through from August to January. The flowers are easily distinguished by their distinct white, pink or mauve-coloured flowers. Pelargonium leaves can be used to make a tea to treat stomach ailments. The tea or crushed leaves are also good for treating symptoms of insomnia.

Copywrite Roushanna Gray and Gael Gray 2016

WEBSITE: www.veldandsea.com

EMAIL: roushanna@hotmail.com

FACEBOK: Veld and Sea

INSTAGRAM: @goodhopegardens

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

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

Forage Vegan Pop-up dinner

What happens when you put a vegan chef and a wild food innovator in the kitchen together? Something fresh, festive and fantastic…take a look at Parusha Naidoo and Roushanna Gray’s first collaborative dinner that happened in the Veld and Sea foraging classroom at Good Hope Gardens Nursery. Gorgeous photos taken by the talented Gabrielle Holmes.

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A big thank you to all our wonderful guests who attended, to Mount Gay Rum for donating some of their delicious Black Barrel rum that worked so beautifully in our botanical cocktails and to Skermunkil for the use of her stunning ceramic bowls and spoons.

To join the next #foragevegan Food Art Feast happening in on the 16th of January 2016, take a look at the Food Art Feast Facebook event page for details and updates. To book and for more info, please contact 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.