Wild Food catering
This weekend I made local wild food tasters for some Japanese seaweed scientists.
Wild mint and buchu brandy cocktails
Agar-agar mini milk-tart “boats” with candied kelp and Carissa flowers.
Hope this keeps you inspired – Have a totally wild week!
Posted on January 20, 2014, in Coastal Forage, Edible flowers, Floral food, Food, Foraging, Fynbos, Fynbos flavours, Indigenous edibles, Kelp, Photos, Seaweed, Seaweed forage, Summertime, veldkos, Wild food, Wild food buffet, Wild Food Meals and tagged agar agar, agar agar dessert, edible plants, Limpets, Periwinkle, Photos, plants, Seaweed, seaweed scientists, Ulva, veldkos, wild food, Wild food buffet, Wild food catering, wild garlic, wild garlic rolls, Wild sage. Bookmark the permalink. 1 Comment.