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CARISSA MACROCARPA

CARISSA MACROCARPA
Carissa berries are commonly known as ‘Num-num’s’. The humble Num-num bush has glossy dark green leaves and big spiky thorns, protecting its delicate jasmine-like flowers and plump, juicy red berries.
When you pick a Carissa berry, you will find a milky latex at the base of the berry– this milky latex is usually a warning sign in most plants – but in the Carissa berry, it is non-toxic.
The berries are rich in pectin, which makes them great to add to jams, preserves and relishes, binding everything beautifully and glossing it with a ruby-red hue. It is also very high in vitamin C making it a nutritious snack eaten raw. The taste of the berries are tart, sweet, with a cranberry like flavour.
Carssa berry bush sketch

Carissa berry, beetroot and apple relish

Serves 6–8

Ingredients:
¼ cup of Carissa berries, sliced
2 apples cored, peeled and diced
4 small beetroots, peeled and diced
¼ cup of sugar
2 tbs honey
2 tbs apple cider vinegar
3 cloves
1 tbs fennel seeds
1 cinnamon stick
Salt and pepper

Method:
Place all the ingredients in a small pot, except for the honey. Simmer over a low heat until most of the liquid has reduced, for approximately 40 minutes. When it starts to look bubbly and sticky, add the honey and simmer at a low heat for another 5 minutes. Take it off the heat and let it cool down. Pour it over a soft, room-temperature cheese such as Camembert or Brie cheese. Try to share it with your friends – that’s if it even makes it out of your kitchen!

carissa and beetroot relish

How to grow Carissa
Carissa macrocarpa, or ‘Num-num’, is a handsome evergreen shrub with fairly large shiny leaves, and grows to about 2 meters in height. It has thick sharp thorns and can be used to create an effective, impenetrable hedge. Carissa is found naturally in coastal areas from Humansdorp, all the way up to Mozambique. Although able to survive drought and poor soil very well, it grows faster in good soil with some watering. Carissa berry produces beautifully-scented white flowers from spring to mid-summer, and is followed by large red fruits rich in Vitamin C, calcium, magnesium and phosphorus. Carissa can be grown easily from seed sown in the spring, but it can also be grown
from semi-hardwood cuttings in spring.

 

Did you know…our recipe book is in the making! Take a sneak peak on the Veld and Sea website HERE

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

Summer events 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 very excited to share with you!
To book for any of these events, please email roushanna@hotmail.com

COASTAL FORAGING 2017

Saturday 7th Jan 10am – 2pm

Saturday 21st Jan 9am – 1pm

Saturday 11th Feb 9am – 1pm

Saturday 25th Feb 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 at the Good Hope Nursery in Cape Point 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.

BOTANICAL COCKTAIL WORKSHOP

Saturday 26th Nov 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

FORAGED WREATH WORKSHOP

Saturday 10th Dec 2pm-5pm

Join us for this fun and festive wreath making workshop at the beautiful home of artist and singer songwriter Amy Ayanda. A day of dreaming and creating, learn to use natures symmetry and design in two beautiful wreaths to take home. Led by foraging teacher Roushanna Gray, there will be a demo and introduction followed by a wreath making session with summers wild flowers, fynbos and foliage. No experience necessary and all equipment will be provided. Enjoy floral inspired snacks, home-made kombucha and botanical cocktails.

Spaces are limited to 10 participants.

Cost: R500 per person or R450 if you bring a friend.

KIDS HOLIDAY WORKSHOP

Monday 12th Dec 10am-1pm

Tuesday 13th Dec 10am-1pm

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.

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.

COASTAL FORAGING + HAND PLANE WORKSHOP

Saturday 17 Dec 9.30am

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

Email roushanna@hotmail.com to subscribe to our mailing list.

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

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

 

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

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

Coastal Foraging Jan Feb March 2016

Introductory half day coastal forage and feasting experience

Seaweed-4

Image by Christopher List Photography

WHO IS THIS COURSE FOR:

Aimed at adults but children are welcome to join their parents. Anyone who has an interest 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 shellfish and edible seaweeds and discover their unique umami flavours. People interested in healthy living, coastal living, self sufficiency, in the Slow Food movement or those that just want to have a delicious experience in the beautiful outdoors.
WHAT TO EXPECT:
This 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.

WHAT IS INCLUDED:
This half day course 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.

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 (beer, juice, spring water, wine etc whatever you prefer)

BONUS:

Collect seaweed to take home and preserve in methods learned on the day. Enjoy the benefits of a seaweed face mask in between preparing and eating your meal.

PRICE:
R500 p/person or R1800 for group of four. Children under 17yrs R200, Children under 2yrs free. Full payment will secure your booking as spaces are limited.

DURATION:
4 hours

DATES:

 JANUARY
  • Sat 9th 8.30am – 12.30pm FULLY BOOKED
  • Sat 23rd 9am – 1pm FULLY BOOKED

 

FEBUARY

  • Sat 20th 9am YOGA + FORAGE RETREAT *special course please contact for details.
  • Sun 21st 9am – 1pm FULLY BOOKED

MARCH

  • Sat 12th 10am – 2pm FULLY BOOKED

PLEASE NOTE: The next coastal foraging courses will only start up again in the new summer season – November 2016

VENUE:

Scarborough beach

GUIDES:

Roushanna and Gael Gray

IS THIS SUITABLE FOR VEGETARIANS:

Yes – with the exception for our Mussel Pot all the dishes on this course are vegetarian and are enough to satisfy even A Very Hungry Vegetarian. 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

Edible seaweed

Image by Christopher List Photography

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.

Veld + Sea #playwithyourfood

My new re-branding is happening slowly with Veld + Sea branching out from Good Hope Gardens Nursery and organically taking on its own roots in a new and delicious field.

Bringing you wild food catering and pop-up events inspired by veld and sea and of course, our seasonal and sustainable foraging courses. There are even sweet whispers of a new product range at summer markets and a recipe book in the creation stages.

Here are a few beautiful images taken by the very talented Gabrielle Holmes at the last pop-up food event held at the foraging classroom at the nursery – a Spier Secret dinner.

“Building up to the Spier Secret festival, we will be hosting a series of intimate secret dinners with selected industry leaders in various locations across Cape Town. Focusing on community and sustainable and ethical food production, hosts will be creating unforgettable experiences in which they will share their knowledge, skills and ultimately, their table with you.”

 

Wave inspired salad - Veld+Sea cateringVeld + Sea catering

Wild berry couli and radish seeds

Wild greens and sheeps milk tartlet with a wild berry couli

Veld+Sea wild food catering

For more photos from the event please have a look at our album or visit the #spiercecret dinner page

To join our mailing and be informed of any upcoming forages, feasts and events, send us a mail to roushanna@hotmail.com with “Please Add To Mailing List” as the subject line.

Hope to feed you soon!