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Friday 27th April (public hol) 2pm-6pm

Saturday the 26th of May 11am-3pm

Join us for a day of wild and local flavours, where we will introduce you to a range of seasonal indigenous edible plants, flowers herbs and fruit and explore how they can be used in your every day cooking.

WHAT TO EXPECT: In this sensory experience cooking class, we will incorporate wild foraged and harvested ingredients into 4 delicious dishes cooked over a fire while sipping on botanical cocktails/wild herbal teas with flower crowns, fairy lights, music and magic. Our cooking class will be followed by a sit down meal together to enjoy our culinary creations.

WHAT TO BRING: Your cooking skills, a sense of adventure, a notebook and pen, an apron.

WHAT IS INCLUDED: Recipes, notes, a flower crown and a selection of wild herbs to take home.

PRICE: R600 per person 

DURATION: 4 hours

VENUE: Veld and Sea kitchen classroom at the Good Hope Gardens Nursery in Cape Point

TEACHERS: Wild food forager Roushanna Gray and wild chef Gemma Hannock

When and where?

Veld and Sea cabin
Plateau Road
Cape Peninsula
Cape Town
South Africa

Fri 27 Apr 2018 at 2:00 PM (SAST)
Fri 27 Apr 2018 at 6:00 PM (SAST)

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