Tag: wild food

SPRING EVENTS WITH VELD AND SEA

Join us for some wildly deliciously workshops this season. Spring has sprung and we are excited to share the wonderful world of wild flavour and edible flowers with you in and around the Veld and Sea kitchen classroom cabin. We will be adventuring up the east coast to explore the edible landscape there, and offering up some new collaborative workshops and pop-up events in the Veld and Sea line up.
To book for any of these events, please email roushanna@hotmail.com

FYNBOS FORAGING

Sunday the 3rd of September 10am=2pm

Introductory half day forage and feasting experience guided by Roushanna and Gael Gray. Each individual class 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.

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!

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

Venue: Veld and Sea Classroom at the Good Hope Gardens Nursery, Plateau Rd (M65),Cape Point.

POP-UP TEA GARDEN & PLANT SALE

Saturday the 9th of September 10am – 2pm

Join us at the Good Hope Gardens Nursery for a morning of delights ~ The Veld and Sea kitchen classroom table will be heaving with wild flavoured treats in the the pop-up tea garden, with old favorites like edible flower cupcakes, wild mint carrot cake, peppermint pelargonium koeksisters, spekboom and nasturtium quiche, fynbos iced tea and more. Our wood fired pizza oven will be operating and serving up wild herbed pizzas. You can enjoy a discount on all plants in the nursery and browse through some second hand and vintage clothing. Relax in the new outdoor area on rustic handmade wooden furniture while your kids enjoy themselves in the playground.

For inquiries or to book a table email roushanna@hotmail.com

EARTH TO OCEAN – Yoga Surf Food

Sunday the 10th of September 11am – 5pm

A Deep South Feast for the senses.

Awaken your senses and awareness with a lovely Yoga class. We will focus on core strength, upper body mobility and balanace. This will warm you up and get you ready for the optional surf session we have in store for you.
After your paddle among the waves or a walk / stretch / daydream on the beach we will have a beautiful vibrant plant based vegan meal waiting for you, along with botanical cocktails for a special Sunday sundowner session.

R450pp – Yoga and food are included. You can bring your own surf gear or hire some for R140pp (wetsuit and board).

Venue: African Soul Surfer Backpackers, Surfers Corner, Beach Rd, Muizenberg.

For bookings and information please e-mail
Claudia at yogahikecapetwn@gmail.com OR
Roushanna at roushanna@hotmail.com

JEFFERY’S BAY FORAGING WORKSHOP

SATURDAY 23rd SEPTEMBER 10am – 2pm

We are excited to announce the offering of an East Coast foraging experience!

Join us exploring Jefferys Bay’s edible landscape with a walk along the beach and surrounds to discover indigenous and introduced edible plants. Learn how to sustainability harvest them, utilize them in your kitchen, how to grow them in your garden and some of their medicinal properties, learn about wild herbs and how to prepare and preserve them. We will continue on to Chef Carmen’s kitchen at Almost On The Beach guesthouse where we will prepare and share a wild flavoured meal together.

What is included: Wild food snacks and drinks, a 3 course meal prepared and shared by the group. You will also receive information sheets and recipes based on the plants we will use in the meal.

Cost: R500 per person

Venue: Kabeljous, Jeffery’s Bay

To book: Please email roushanna@hotmail.com

FLOWER WORKSHOPS

Saturday the 7th October 10am-2pm

Saturday the 14th October 10am-2pm

Immerse yourself in the blooms and blossoms, the Fynbos and foliage, the delightful and delicious – a complete floral experience. Celebrating spring 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.

Cost: R600 per person

Includes: A light floral inspired lunch, notes and recipes, botanical cocktails and a flower crown and floral creation to take home.

Please bring: A bunch of flowers to add diversity and colour to the day – these can be bought, foraged or picked, with or without a story behind them.

To book: Please email roushanna@hotmail.com

SPRING FLAVOURS ~ Pop-up dinner

Saturday the 28th of October 5pm 

A pop up rustic early dinner dining experience in and around the Veld and Sea kitchen classroom cabin. This fresh floral inspired 4 course menu will be available for one evening only, all ingredients gathered on the day of the event from the ocean, veld and farm.  Non-alcoholic botanical drinks will be served. BYOB or wine, suggested drinks pairing available.

Spaces are limited, book your seat by emailing roushanna@hotmail.com

Cost: R480 per person.

Venue: Good Hope Gardens Nursery, Plateau Rd, Cape Point.

PRIVATE FORAGING EXPERIENCES:

Wild Food Foraging on Air B n B

Wild Food Experience with Eatsplorer

Wild Flavour Consultation with Veld and Sea 

NOW AVAILABLE: VELD AND SEA GIFT VOUCHERS…

Give the gift of experience! Valid for up to 6 months from purchase, redeemable at any of our Veld and Sea events, to the value of your choice.

gift-certificate-eg-1

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Veld and Sea Winter Events 2017

Join us for some deliciously exciting workshops this season. We will be heading inward to the land to experience the world of wild flavour in forests, wild mushrooms, botanical cocktails, kids holiday events, inspired gardening workshops and fragrant fynbos.
To book for any of these events, please email roushanna@hotmail.com

MUSHROOM FORAGING

Saturday 17th of June 9am-12pm

Saturday 1st July 9am-12pm

Join us on our winter forest forages 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 nourishing mushroom soup, bread, aubergine and mushroom pate and a warming herbal tea 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 join the wait list please email roushanna@hotmail.com

KIDS FORAGE AND HARVEST WORKSHOPS

Tuesday 4th July 10am-2pm ~ All ages

Thursday 6th of July 10am-2pm ~ Teenagers

Tuesday 11th July 10am-2pm ~ All ages

Kids are natural foragers. Remember growing up looking for Soursucks (Oxalis) in the winter and cape honeysuckles (Tecoma) in spring? It all comes very naturally. Imagine how fun a relaxed morning of gathering and tasting different scented leaves and edible flowers would be! This school holidays the kids will learn fun facts about which plants the birds and butterflies love, get to meet the farm animals, create some arts and crafts, make and eat delicious pizza with the foraged and harvested ingredients to enjoy with yummy wild flavoured flower drinks, and have fun in the playground with new friends.

TIME: 10am – 2pm

VENUE: Veld and Sea classroom in Cape Point

COST: R280 per class for one child, or bring a friend and each pay R220 per class

TO BOOK: Please contact roushanna@hotmail.com

PLEASE NOTE: These are small holiday classes – please book soon to avoid disappointment. Any kids under the age of 4 require a parent/guardian to accompany them.

BOTANICAL COCKTAIL WORKSHOP 

Saturday the 22nd of July 11am-3pm 

 Join Caitlin Hill, brand ambassador for The Botanist Gin 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.

Venue: Veld and Sea classroom, Cape Point

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

To book: Please email roushanna@hotmail.com

WILD PIZZA AND BOTANICAL DRINKS

Thursday 13th July 10am – 2pm

Join us for a delicious and nutritious day of  discovering wild flavour around us and in your own gardens, led by Roushanna Gray. Discover the delicious world of seasonally available indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary and medicinal applications.

Includes an intro, walk and talk, a lunch of botanical drinks and pizzas (cooked on a wood fired pizza oven) all created by the group with foraged and harvested ingredients. Notes and recipes to take home.

Cost: R550 per person.

To book: Please email roushanna@hotmail.com

GOOD HOPE GARDENS WORKSHOP SERIES

Gardening with the elements – practical modules on how to work with nature and not against it.

Cost: R600 per workshop or R500 per workshop if attending all 4.

Teacher: All workshops are led by experienced indigenous plant landscaper Tom Gray who has worked in hard and soft landscaping for over a decade.

Venue: All workshops will take place at the Good Hope Gardens Nursery, Plateau Rd, Cape Point.

EARTH (soil)

In this half day workshop, you will learn how to set down a good foundation from the ground up for any garden – food producing or otherwise. We will look at soil types, soil enrichment, compost making and mulching.

Included: Notes, soil enrichment recipes and suggested reading list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

WATER (reduce, reuse, recycle)

Focusing on residential water usage with regards to recycling water, capturing rainwater, storm water management plus spring, borehole and well point water usage. Touching on the usage of pumps and gravity fed systems. Simple filtration via use of mechanical means or living filters (reed beds) and water storage into tanks, ponds, pools or dams.

Included: Notes, water-wise plant list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

AIR (wind)

The Cape Of Storms is our home. This workshop deals with how to manage wind on a micro scale for the purpose of gardening. We will look at the use of indigenous trees, (edible and non) screens and structures as wind breaks, how the wind affects the soil and water usage in a garden, and touching on how wind can be harnessed to create alternative power. Looking at how aspect, micro-climate and location effect the immediate area around your house in which you are gardening.

Included: Notes, wind tolerant plant list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

FIRE (sun and seasons)

A workshop aimed at helping to plan your garden (edible or non) in terms of seasons and how to achieve an abundance of food. We will discuss the use of indigenous plants and conventional exotic plants as food crops. Adapting your garden plan to suit what is practical and attainable compared to what you wish to have in your garden, taking into consideration our harsh, dry local climate. Discussing scenarios such as hot, sunny, dry gardens vs cold, shady, wet gardens and possible practical solutions.

Included: Notes, suggested plant list, refreshments and a wholesome light lunch.

Please bring: Paper and pen, comfortable gardening clothes and outdoor shoes. Sun hat / rain coat.

Cost: R600 per workshop. R500 for attending all 4.

FYNBOS FORAGING

Saturday the 29th of July 10am-2pm

Sunday the 13th of August 10am-2pm

Saturday the 26th of August 10am-2pm

Introductory half day forage and feasting experience guided by Roushanna and Gael Gray. Each individual class 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.

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!

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

Venue: Veld and Sea Classroom at the Good Hope Gardens Nursery, Plateau Rd (M65),Cape Point.

To book please email roushanna@hotmail.com

Summer 2017 with Veld and Sea

 

 

COASTAL FORAGING

Sunday 26th March 9am – 1pm

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 the Veld and Sea classroom in Cape Point (a 5km drive from the beach) 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.

 To book: Please email roushanna@hotmail.com

WILD LOVE DINNER

Tuesday 14th Feb 6pm

Come and experience this once-off pop-up event dedicated to sustainable cuisine that will tantalize all of your senses.

The meal will be created by Roushanna Gray of Veld and Sea, using fresh seasonal ingredients and locally produced products, transforming them into delicious foods.
Vegetables, herbs and wild foods will be picked and prepared on site that day from the Good Hope Gardens vegetable gardens. Indigenous edibles, seaweeds, floral foods and local artisan products will be used.

Quality not quantity is to be observed and that means limited spaces! There will only be 12 seats available at this pop-up so please book soon to avoid disappointment.

The Wild Love dinner will be held in the Veld and Sea classroom at the Good Hope Gardens in Cape Point on Tuesday the 14th of Feb at 6pm.

Tickets: R500 per person

Included: Four course meal, 1 large botanical cocktail, 1 small gift. Guests are welcome to bring bring own wine, corkage not charged.

Vegetarians and Vegans options available!

To book contact Roushanna Gray at roushanna@hotmail.com

 

BOTANICAL COCKTAIL WORKSHOP 

Saturday 18th of Feb 11am-3pm 

 Join Caitlin Hill, co-owner of Mothers Ruin, Gin Bar 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.

Venue: Veld and Sea classroom, Cape Point

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

To book: Please email roushanna@hotmail.com

FERMENTATION WORKSHOP

Saturday 4th of March 10am – 2pm

Fermentation workshop led by Zayaan Khan.

Join us for a session in wild fermentation!  We will learn about chopped veg fermented in its own juice (such as sauerkraut), whole ferments in brine (such as pickles), and layered ferments (such as kimchi).  We will taste various ferments as well as condiments, mustard and ketchup and discover how to make them.

We will discuss the scope of fermentation and learn the basic understandings to build a community of fermenters and begin to revive the pantry.
We will discuss starters, jars and fermentation time as well as eat delicious lunch using fermented flavours.

Bring: Glass jars and bottles. Any sad looking or surplus vegetables, even that heart of lettuce at the back of the fridge! Please bring any fermented drinks or cultures you may want to share.

COST: R500

INCLUDES: Fermentation Guide, New Skills, lunch and refreshments.

Venue: Veld and Sea Classroom, Cape Point

To book: Please email roushanna@hotmail.com

WILD FLAVOUR

Fri 24th March & Fri 31st March    and repeated on

Sat 8th April & Sat 15th  April 

This is a two part introductory session in discovering wild flavour around us and in your own gardens, led by Roushanna Gray. Discover the delicious world of seasonally available indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary and medicinal applications.

Includes an intro, walk and talk, snacks and notes.

Time: 9.30am – 12pm

Venue: Veld and Sea classroom, Good Hope Gardens Nursery, Cape Point.

Cost: R250 per class or R400 for both.

To book: Please email roushanna@hotmail.com

SPRING events with Veld and Sea

  • FORAGING FOR FLAVOUR

    Thursday 15th September

This introductory morning of foraging with Roushanna Gray includes an intro, walk and talk, lunch and notes. Discover the delicious world of indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary preparations and medicinal uses.

Venue: Veld and Sea foraging classroom at the Good Hope Gardens Nursery in Cape Point.

Time: 10am – 1pm

Cost: R400 per adult R180 per child

  • FLOWER WORKSHOPS

    Saturday the 24th of September

    Saturday the 8th of October

    Immerse yourself in all things floral – in the blooms and blossoms, the Fynbos and foliage, the delightful and delicious – a complete flower experience. Expect flower crowns, floral creations, edible flower picking, botanical champagne cocktails and the preparing and sharing of a floral feast. Sound totally dreamy? More info HERE.

    TIME: 10am – 2pm

    VENUE: Veld and Sea classroom in Cape Point

    COST: R550 for one, or bring a friend and each pay R500

    INCLUDES: Flower guides and recipes, floral arrangements and hanging succulent to take home, lunch and refreshments.

    TO BOOK: Please contact roushanna@hotmail.com

  • LEATHERCRAFT WORKSHOP

Sunday 25th of September

Join Safia Tucker – founder and designer at ILUNDI – as she shares her leather craft knowledge in our Veld and Sea classroom this spring. In this workshop, students will learn the basics of leather design techniques and how to make a beautiful handmade leather item to take home. This workshop will provide a wonderful foundation for beginner leather crafting.  No previous experience required. Create your very own hand cut, hand stitched, artisinal labour of love whose locally sourced, vegetable tanned cowhide creation improves with age and moulds to your lifestyle. A light and floral lunch, botanical cocktails and refreshments will be provided.

TIME: 10am – 2pm

VENUE: Veld and Sea classroom in Cape Point

COST: R1200 for one, or bring a friend and each pay R1050

TO BOOK: Please contact roushanna@hotmail.com

PLEASE NOTE: This is a small class and only 10 spaces are available – please book soon to avoid disappointment.

  • KIDS FORAGE AND HARVEST MORNING

    Tuesday 4th October

Kids are natural foragers. Remember growing up looking for Soursucks (Oxalis) in the winter and cape honeysuckles (Tecoma) in spring? It all comes very naturally! So imagine how fun a morning of gathering and tasting different scented leaves and edible flowers would be! The kids will learn fun facts about which plants the birds and butterflies love, get to meet the farm animals, create some artwork, make and eat delicious pizzas or scones with the foraged and harvested ingredients to enjoy with yummy Fynbos iced tea, and have fun in the playground with new friends.

TIME: 10am – 1pm

VENUE: Veld and Sea classroom in Cape Point

COST: R280 for one, or bring a friend and each pay R220

TO BOOK: Please contact roushanna@hotmail.com

PLEASE NOTE: This is a small holiday class – please book soon to avoid disappointment. Any kids under the age of 4 require a parent/guardian to accompany them.

 

Visit our VELD AND SEA WEBSITE for new events and watch out for these exciting SUMMER events:

Medicinal Plant Courses, Wild Flavour pairing events, Art and Craft workshops and Coastal Foraging.*** 

To join our mailing list, please email roushanna@hotmail.com

 

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

Fynbos Foraging course dates July + August 2016

 

FORAGE HARVEST FEAST

Fynbos Flavours

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 PLUS two indigenous edible pot plants to take home.

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:
R550 p/person or R2000 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:

23rd of July

30th July

13th August 

27th August

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