Blog Archives

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

Deep Blue / Middle C

The making of the Deep Blue / Middle C was a passion project on a grand scale – a group of the most creative people at the top of their game, putting their heart and soul into this surf culture documentary set on the West Coast of South Africa – the result? A little bit of magic and whole lot of love.

The world premier will be on the 3rd of June 2017 at the Encounters South African International Documentary Festival screening details are below:

Cape Town
World Première Screening
Cinema Nouveau, V&A Waterfront
Sat 3 June
8.15pm

Johannesburg
The Bioscope
Sun 4 June
7.30pm

Cape Town
Cinema Nouveau, V&A Waterfront
Fri 9 June
6.45pm
(post screening Q&A)
Durban Screenings to be confirmed

Take a look at the trailer below…

Deep Blue / Middle C official trailer from Fly on the Wall on Vimeo.

Deep Blue / Middle C
An ode to the weskus (west coast)
“I don’t have a tribal dance,
there are no manhood rituals for me.
Sitting round this fire with my friends,
surfing these West Coast waves,
This is my culture.”
– J’ bones / ‘ the dronk kreef ‘
A genre bending documentary – a personal project from director Bryan Little he describes as
“A glorious home video from an alternate reality, that is to be a surfer living and breathing on
the west coast of South Africa – to this sanctuary we make pilgrimages, to wash off the dirt of the world.”
For 10days&10nights we made a studio on the beach, from it our little community of surfers, artists, musicians, chefs, mystics and foragers made music with our true selves. Exploring the greatest force on earth : we ate our fill from the wilderness.
With themes of the ocean, spirit, biology, identity, and our natural place in the world,
Deep Blue / Middle C is an interwoven story where fiction and non-fiction co-exist; as do memory and dreams.
A wise man recently told me;
“The qualities of the steps to getting somewhere are the same as the qualities of being there”.
FB: facebook.com/DeepBlueMiddleC/
Insta: @deepblumiddlec

Deep Blue / Middle C
An ode to the weskus (west coast)

“I don’t have a tribal dance,
there are no manhood rituals for me.
Sitting round this fire with my friends,
surfing these West Coast waves,
This is my culture.”
– J’ bones / ‘ the dronk kreef ‘

A genre bending documentary – a personal project from director Bryan Little he describes as
“A glorious home video from an alternate reality, that is to be a surfer living and breathing on
the west coast of South Africa – to this sanctuary we make pilgrimages, to wash off the dirt of the world.”

For 10days&10nights we made a studio on the beach, from it our little community of surfers, artists, musicians, chefs, mystics and foragers made music with our true selves. Exploring the greatest force on earth : we ate our fill from the wilderness.

With themes of the ocean, spirit, biology, identity, and our natural place in the world,
Deep Blue / Middle C is an interwoven story where fiction and non-fiction co-exist; as do memory and dreams.

A wise man recently told me;

“The qualities of the steps to getting somewhere are the same as the qualities of being there”.

FB: facebook.com/DeepBlueMiddleC/
Insta: @deepblumiddlec

 

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 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

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

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

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!

Coastal Foraging dates – Jan + Feb 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 9th 8.30am – 12.30pm

January 23rd 9am – 1pm

February 21st 9am – 1pm

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

Fynbos Foraging dates – August and September 2015

Forage Harvest Feast

Thank you for reading this post – please note, all our forages are now fully booked. To join our mailing list to be notified on any upcoming forages and events, please email roushanna@hotmail.com with PLEASE ADD ME TO MAILING LIST in the heading.

Fynbos foraging Cape Point

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.

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:
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:
10am – 2pm

DATES:

15th August   – FULLY BOOKED

26th August   – FULLY BOOKED

12th September – FULLY BOOKED

26th September – FULLY BOOKED

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

Fynbos Foraging Course

Foraging for flavour

On our last Fynbos Forage – Forage Harvest Feast – we welcomed the winner of our last Facebook competition, Nic Leighton and his partner Gabby Holmes.

Luckily for us, it turned out that they are both highly talented photographers and arrived for the forage armed with cameras and a passion for foraging and food – a great combination!

A huge Thank You to Gabby was kind enough to share some of the beautiful shots she took on the day, capturing each moment so that you can almost smell the fragrance through her photos.

 Wildfood snacks

Sheeps milk cheese

Edible flower cheeses

Forage Harvest Feast

Foraging course Cape Town

Rooibosand Pepermint Pelargonium cupcakes

Rooibos cupcakes

For those wanting to join us on one of these courses, we only have four left for the season with the first two upcoming forages already fully booked – so hurry and save yourself a spot soon by emailing roushanna@hotmail.com

We would love to have you join us in our Foraging and Feasting!