- Delicious three to four course lunch
- Discover the exciting world of wild flowers
- Basic introduction of wild edibles
- Learn the rules of sustainable foraging
- Includes information sheets and recipes on the wild foods prepared
09h00 – 12h00 (Food foraging experience)
14h00 – 18h00 (Wild Flower Cooking Class)
- Any Day on Request (Food foraging experience)
- 26 May 2018 (Wild Flower Cooking Class)
Wild Flower Cooking Class
Join Roushanna for a day of wild and local flavours in her kitchen classroom cabin in Cape Point, where you will be introduced to a range of seasonal indigenous edible plants, flowers herbs and fruit and explore how they can be used in your every day cooking. In this cooking class that stimulates all the senses you will learn how to incorporate wild foraged and harvested ingredients into 4 delicious dishes cooked over a fire. Hands on cooking happen between sips of botanical cocktails or wild herbal teas and some flower weaving. All you need to bring is your love of cooking, a sense of adventure, a notebook, pen and apron. When the feast is prepared you enjoy it together with your classmates surrounded by fairy lights, music and magic. You will leave laden with recipes, notes, a flower crown and a selection of wild herbs to take home.
Wild Flower Cooking Class –
R550 per person
Food foraging experience –
from R650 per person (8-16 people, smaller groups on quote basis)
To book a wild food foraging experience for any date on request please send a request to firstname.lastname@example.org
Foraging is super trendy at the moment, but contrary to what you may have heard, it’s not quite as simple as heading into the field or forest with a Swiss army knife and hacking and slashing willy-nilly. You need to tread carefully – and know your stuff – and that’s where Roushanna Gray comes in. Working at a nursery specialising in indigenous plants, and having spent the past nine years experimenting with the flavours of Cape Town’s indigenous edibles, has made Roushanna about as good a guide as you’ll get for taking a walk on the wild side.
Because foraging is very much dependent on the elements (anything from strong South-Easterly winds and red tide to rains can put a dampener on events), no two foraging excursions – and subsequent feasts – are the same. After a bout of rain, for example, you might go hunting for pine rings in a forest and transform your loot into the most delicious mushrooms on toast ever. On a sunny, wind-free day, you could go picking mussels off the rocks and harvesting edible seaweed to whip up into a seriously delicious paella. Or you might head into the veld to pick fynbos for tea. It’s the best kind of lucky draw there is, really.
One constant in these experiences, however, is that you’ll end up seeing your surrounds in a totally different way. Roushanna will impart her vast knowledge about whatever ends up in your basket – and how to reap nature’s bounty with the utmost respect – before transforming your foraged goodies into an unforgettable three-course meal, washed down with a craft beer or fynbos cocktail for good measure. Whether said feast is enjoyed at a picnic spot under the trees, a campfire by the beach, a rocky outcrop or right in her nursery is, of course, bound to be a delicious surprise.