Coastal Foraging Experience 18th Dec 2021
Roushanna Gray and the Veld and Sea team
WHO IS THIS FOR:
Anyone who has an interest in wild, foraged or local food. Chefs or home cooks wanting to discover new ingredients or food lovers wanting to enjoy the diverse wild flavours of 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 and unique experience in the beautiful outdoors.
WHAT TO EXPECT:
This half day experience will introduce you to some of our local edible seaweeds, explore the magical world of rock pools, meet like-minded people, learn how to sustainably harvest and prepare your macro-algae and shellfish and watch recipe demos cooked on fire. A celebratory lunch meal will be enjoyed by all in the beautiful Glasshouse paired with local wines and sodas.
We will start off the day meeting at the beach in the morning, and after a coastal foraging and educational on the rocks we will make our way across the tidal pools, regeneratively and sustainably foraging 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 seaweeds that are prolific in the area and the invasive mussel species, stressing how to treat the delicate ecosystem with respect. After our morning on the rocks, we will head to the Veld and Sea HQ in Cape Point (a 5km drive from the beach) to enjoy interactive starters and a coastal inspired lunch created by our chefs. Leave with your foraged ingredients and recipes to take home and create some sea inspired dishes of your own!
WHAT IS INCLUDED:
This half day workshop includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged. Follow up notes include a 48-page coastal foraging PDF, identification, recipes, moon phase, tide charts, recommended book list and a Spotify podcast playlist.
WHAT TO BRING:
Beach gear, slip-slops or booties, your mollusc permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite! A cooler box is suggested for transporting your mussels home.
Collect seaweeds and shellfish to take home to cook and preserve in methods learned on the day.
COST: R1200 per person, kids under 16 half price, kids under 2 join for free
REFUND POLICY: 50% Cancellation fee. Non-refundable within 72 hours of event. Tickets are non-transferable to other event dates.
DURATION: 5 hours
VENUE: Scarborough beach + the Veld and Sea HQ in Cape Point
IS THIS SUITABLE FOR VEGETARIANS:
Yes – there are a variety of dishes served at this experience and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.
|Refund policy||Refunds allowed (view policy)|