Posted on July 10, 2015, in events, Wild Food Meals and tagged beach broth, Cape Farmhouse, Cape Point, Cape Town events, Catawba coulis, Chef Phil Mansergh, food, Food event, foraged food event, foraged ingredients, Foraging in Cape Town, fynbos infused, Good Hope Gardens Nursery, Indigenous edible events, kelp sushi rolls, oxalis, Rose Pelargonium, Roushanna Gray, seasonal food event, Seaweed, sourfigs, wild asparagus, wild berry jam, Wild food events, wild food menu, Wild Food Tapas, wild garlic, Wild mushrooms, wild spinach, wildfood. Bookmark the permalink. Leave a comment.
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