Tag: wild food innovation

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

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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