Join us for some deliciously exciting workshops this season. We will be heading inward to the land to experience the world of wild flavour in forests, mushrooms, botanical cocktails and fragrant fynbos.
To book for any of these events, please email email@example.com
WILD FLAVOUR CLASSES
Sat 8th April & Sat 15th April
This is a two part introductory session in discovering wild flavour around us and in your own gardens, led by Roushanna Gray. Discover the delicious world of seasonally available indigenous plant flavours, aromatics and fragrances, wild herbs, edible weeds and flowers and their culinary and medicinal applications.
Includes an intro, walk and talk, snacks and notes.
Time: 9.30am – 12pm
Venue: The Hub, Scarborough
Cost: R250 per class or R400 for both.
BOTANICAL COCKTAIL WORKSHOP
Saturday 22nd of April 11am-3pm
Join Caitlin Hill, brand ambassador for The Botanist Gin on this exciting wild alchemy, botanicals and floral food filled day.
We will start with a foraging master-class in the Veld and Sea classroom, followed by a walk where we will gather wild herbs and edible flowers to be used in the drinks. You will learn the basics of cocktail making – the ingredients, techniques and equipment plus a special introduction to gin as well as how to make two classic gin based cocktails. Discover the world of tincture making and create your own bitters and infusions. A light floral inspired lunch, cocktails and refreshments will be served. Leave with a herbal bouquet and your very own wild booze creations.
Venue: Veld and Sea classroom, Cape Point
Cost: R650 per person. R600 per person for a group of four
To book: Please email firstname.lastname@example.org
Wednesday 19th April 8:15 AM – 12 PM
Wednesday 3rd May 8:15 AM – 12 PM
Wednesday 17th May 8:15 AM – 12 PM
Sunday 21st May 8:15 AM – 12 PM
Sunday 28th May 8:15 AM – 12PM
Join us at our weekday autumn forest forages led by avid mushroom hunter Justin Williams as we delve into the forest to learn all about the magical world of mushrooms! We will be meeting early and begin the foray with an educational talk about wild mushrooms, then head off into the forest to find what is on offer.
Participants will need to bring a basket, pocket/pen knife, rain coat (weather permitting) and outdoor-friendly shoes.
Included: Notes, recipes, post-forage refreshments of nourinshing mushroom soup, bread, aubergine and mushroom pate and a warming buchu brandy and rooibos hot toddie prepared by wild food forager Roushanna Gray.
Location to be revealed to participants closer to the time.
Spaces are limited so book your place soon!
To book please email email@example.com
AIR B N B EXPERIENCE – Wild food foraging and feasting
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NOW AVAILABLE: VELD AND SEA GIFT VOUCHERS…
Give the gift of experience! Valid for up to 6 months from purchase, redeemable at any of our Veld and Sea events, to the value of your choice.