Upcoming Events

autumn

Our foraging workshops all run according to season, with each season bringing a new opportunity to embark on a wildly delicious adventure.  Join us tracking the edible landscape in discovery of what’s local, wild and wonder-filled through our immersive and educational nature inspired workshops.  Scroll down to view an exciting array of experiences this autumn.

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EVENTS AT A GLANCE:

COASTAL FORAGING WEBINAR

VELD AND SEA X WILDFOODLOVE

Sunday the 25th of April 4pm-6pm BOOK TICKETS

Sea greens, sea vegetables, macro algae, seaweeds – so many names for this underutilized and overlooked, yet plentiful and versatile source of sustainable wild food.

Dive into the delicious world of coastal foraging with Roushanna Gray, forager and founder of Veld and Sea on this immersive webinar and discover the wildly delicious seaweed secrets of the seas.. Learn and join super safely from the comfort of your home on this virtual adventure and discover how to responsibly, legally and regeneratively forage from the ocean, gathering intertidal and underwater ingredients. Discover culinary applications to an array of seaweeds and their amazing nutritional value.

This webinar will be richly layered with educational info, cooking tips and demos, videos, a live Q&A, guest appearances plus a supporting 50 page PDF Coastal Foraging booklet will be sent out to all participants with info covered in the talk and a beautiful selection of coastal inspired recipes.

These coastal foraging fundamentals apply globally so you can join from anywhere in the world! All seaweed species covered list the family and order so you can work out the substitute sister seaweed species from your very own oceans.

This webinar will be recorded and sent to all ticket holders who cannot join the live session.

Duration: +- 2 hours

Cost: R400/$26/EU22

PLETTENBERG BAY WILDFOOD LAND FORAGE

VELD AND SEA X FOODOLOGY

Friday 30th of April 3pm-7pm BOOK TICKETS

WHO IS THIS WORKSHOP FOR?

Aimed at adults but children are welcome to join their parents. Anyone who has an interest in gardening, wild food, foraging, or indigenous edibles. Chefs wanting to discover new ingredients or foodies wanting to play with the diverse wild flavours in our Indigenous edibles. People interested in Fynbos, in vegetable gardening, self-sufficiency, in the Slow Food movement or those that just want to have a unique experience at a beautiful venue with like-minded people.

WHAT TO EXPECT?

Each course is different according to the season and availability in the gardens and in the wild. We will seek out flavour in our edible landscape, learn how to sustainably harvest edible and medicinal plants, discover culinary and drinks applications and some of their medicinal properties. Learn about wild herbs and how to preserve and prepare them. After our gathering tour, we will get creative and prepare and share some wild flavour canapes and botanical drinks.

WHAT IS INCLUDED?

This half-day course includes wild food canapes and drinks incorporating ingredients foraged, harvested, and prepared by the group. You will also receive information notes and recipes.

WHAT TO BRING?

Comfortable walking shoes, raincoat/sun hat – suitable outdoor gear. Cameras are welcome. Don’t forget an open mind and your sense of humour!

VENUE:

To Be Confirmed – In Plettenberg Bay

IS THIS SUITABLE FOR VEGETARIANS:

Yes, all food intolerances are catered for, please let us know in advance.

PLETTENBERGBAY COASTAL FORAGE

VELD AND SEA X FOODOLOGY

Sat the 1st of May 11am – 3pm BOOK TICKETS

WHO IS THIS WORKSHOP FOR?

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

WHAT TO EXPECT?

This workshop 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 lunch 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 shellfish. This beautiful coastline is abundant with food, but as we always forage sustainably, we will be focusing only on the species that are prolific in the area, stressing how to treat the wildlife with respect. After our morning on the rocks, we will head to the beach house with our foraged food to prepare and create a coastal-inspired lunch.

WHAT IS INCLUDED?

This half-day experience includes a delicious three-course lunch based on ingredients foraged and prepared by the group. Follow-up 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:

TBC – In Plettenberg Bay

IS THIS SUITABLE FOR VEGETARIANS:

Yes, all food intolerances are catered for, please let us know in advance.

WHERE THE MOUNTAIN MEETS THE LAGOON 

25th – 27th of May South Cape Coast VIEW DETAILS

An exclusive weekend experience with three foodies and the ultimate host! Join wild food forager Roushanna Gray, slow food chef Tabby Robertshaw, TV personality, author and chef Justin Bonello and Ozzy Zerlikaya of Traveldesigner. A perfect blend of rough luxury with the Perivoli Lagoon House as your accommodation and base for this delicious outdoor adventure. This ultra-contemporary villa is set in a pristine wilderness reserve, overlooking the banks of the Klein River lagoon and mountains. 

INCLUDES:
• 2 nights full board accommodation at Perivoli
Lagoon House
• Coastal foraging with Wild Food Innovator Roushanna
Gray and lunch by chef Tabby Robertshaw at a private
beach at Romansbaai
• Food Theatre and dinner with Ultimate Braai Master and
bush cook Justin Bonello at Perivoli Lagoon House’s boma
under the stars
• Sunset drinks

To book please contact OZZY on info@traveldesigner.com or more details click here:  Where The Mountain Meets The Lagoon