Coastal foraging - Summer

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in wild, foraged and local food.

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.

Costing:
R1200 per person

Min:
10 people

Max:
25 people

Duration:
5 hours

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

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 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 enjoy a coastal-inspired lunch banquet.

What's
included?

This half-day course includes 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 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.

Venue:
Scarborough beach + the Veld and Sea HQ in Cape Point

FAQ

Are you available for private functions?

Yes.

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.

Is this activity available throughout the year?

This summertime experience is only available between November – March each year.

Our coastal forages can only be run on specific dates and times to work with the moon phase and low tides. The best time for maximum access to explore and gather ingredients from the intertidal zone (the area where the ocean meets the land between high and low tides) is on a spring tide (new or full moon which happens twice a month) when the low tide occurs in the mornings between 8am-10am. Therefore, our coastal foraging experiences can only take place over a few days per month, in the morning.

Please note: If you are interested in our freedive forage private experience offerings, here we are not restricted to moon phase and tide times for gathering underwater ingredients.

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