Celebrate Summer Coastal Forage with Veld & Sea

ABOUT

CELEBRATORY SUMMER COASTAL FORAGE

Graze Cafe & Veld and Sea

Who is this experience for:

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in wild, foraged or local food. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours from our coast 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 summer experience in the beautiful untamed outdoors.

Facilitators: 

Roushanna Gray - Forager from Veld and Sea

Gemma Hancock - Chef from Veld and Sea

Tabby Robertshaw - Chef from Graze Cafe

Alex Chouler - Farmer from Good Luck Cottage

What to expect:

This course will introduce you to some of our local edible seaweeds, explore the exciting world of rock pools at a unique location, meet like-minded people, learn how to sustainably harvest and prepare macro-algae and shellfish, make various recipes together that will end in a long-table lunch feast cooked over fire, overlooking the ocean.

Flow of events:

We will start off the day meeting at Romansbaai Fynbos Estate private beach, and after an intro to coastal foraging and ID session on the rocks with Roushanna, we will make our way across the tidal pools. The spring low tide will expose a magical slice of intertidal zone filled with the secrets of the sea - here we will forage for edible seaweeds, mussels and other wild ingredients. 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 exploratory morning on the rocks, we will head to the outdoor pop-up kitchen with our foraged food for chef Tabby to prepare and cook up a coastal inspired al fresco lunch banquet. As well as foraged ingredients, the meal includes farm fresh products and organic produce from Tabby and Alex’s farm in Stanford.

What is included:

This half day experience includes morning tea, coffee and snacks, a delicious five course lunch based on ingredients foraged and paired with a selection of award winning Lomond wines and artisan sodas. Follow up notes include coastal foraging intro, identification and recipes.

What to bring:

Beach gear, slip-slops or booties, your mollusc permit (essential for foraging both mussels and seaweeds – available at your nearest post office), scissors/secateurs and a basket, water bottle, a sense of humour and an appetite! There are tidal pools and sheltered coves for swimming in, so bring your costume and towel!

Bonus:

Collect seaweed to take home and preserve in methods learned on the day.

Refund policy:

50% Cancellation fee. Non refundable within 72 hours of event. Tickets are non-transferable to other event dates.

Duration:

5 hours

Venue:

Romansbaai Fynbos Estate, Gansbaai

Is this suitable for vegetarians:

Yes – there are a variety of dishes and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.

Cost:

R1200 per person

Please note: Tickets are limited to 25 for this event.