Join us for some wildly deliciously workshops this season. Spring has sprung and we are excited to share the wonderful world of wild flavour and edible flowers with you in and around the Veld and Sea kitchen classroom cabin. We will be adventuring up the east coast to explore the edible landscape there, and offering up some new collaborative workshops and pop-up events in the Veld and Sea line up.
To book for any of these events, please follow the Quicket links or email email@example.com
JEFFREY’S BAY FORAGING WORKSHOP
SATURDAY 23rd SEPTEMBER 10am – 2pm
We are excited to announce the offering of an East Coast foraging experience!
Join us exploring Jeffreys Bay’s edible landscape with a walk along the beach and surrounds to discover indigenous and introduced edible plants. Learn how to sustainability harvest them, utilize them in your kitchen, how to grow them in your garden and some of their medicinal properties, learn about wild herbs and how to prepare and preserve them. We will continue on to Chef Carmen’s kitchen at Almost On The Beach guesthouse where we will prepare and share a wild flavoured meal together.
What is included: Wild food snacks and drinks, a 3 course meal prepared and shared by the group. You will also receive information sheets and recipes based on the plants we will use in the meal.
Cost: R500 per person
Venue: Kabeljous, Jeffrey’s Bay
To book: Please email firstname.lastname@example.org
Saturday the 14th October 10am-2pm
Immerse yourself in the blooms and blossoms, the Fynbos and foliage, the delightful and delicious – a complete floral experience. Celebrating spring and flower power together in a beautiful botanical bunch entwined with flower crowns, floral creations, edible flower picking, champagne cocktails and the preparing and sharing of a floral food feast.
Cost: R600 per person
Includes: A light floral inspired lunch, notes and recipes, botanical cocktails and a flower crown and floral creation to take home.
Please bring: A bunch of flowers to add diversity and colour to the day – these can be bought, foraged or picked, with or without a story behind them.
COASTAL FORAGE WITH GRAZE CAFE
Sunday the 22nd October
We will meet at Graze Cafe in Stanford at 8:30am on Sunday morning for coffee and a bite to eat to fortify us for a good couple of hours of happy foraging and then on to a local beach to explore the Overberg coastline in search of some of the delectable treats the rich inter-tidal zone has to offer. The excursion will culminate in a forage inspired lunch at Graze Cafe.
Cost is R750 per person
You will need:
- your mollusc license
- a basket
- a knife
- a pair of scissors
- gardening gloves
- shoes that may get wet
- a rain jacket and swimming costume just in case
To book: Please email email@example.com
SPRING FLAVOURS ~ Pop-up dinner
Saturday the 28th of October 5pm
A pop up rustic early dinner dining experience in and around the Veld and Sea kitchen classroom cabin. This fresh floral inspired 4 course menu will be available for one evening only, all ingredients gathered on the day of the event from the ocean, veld and farm. Non-alcoholic botanical drinks will be served. BYOB or wine, suggested drinks pairing available.
Spaces are limited, book your seat by emailing firstname.lastname@example.org
Cost: R480 per person.
Venue: Good Hope Gardens Nursery, Plateau Rd, Cape Point.
Saturday the 4th of November 9am-2pm
Saturday the 18th of November 9am-2pm
Sunday the 3rd of December 9am-2pm
Sunday the 17th of December 9am-2pm
This course will introduce you to some of our local edible seaweeds, 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 create an outdoor lunch banquet.
WHAT IS INCLUDED:
This half day course includes wild food snacks and drinks, a delicious three course lunch based on ingredients foraged and prepared 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 for yourself to enjoy with the meal (beer, juice, spring water, wine etc whatever you prefer)
Collect seaweed to take home and preserve in methods learned on the day. Enjoy the benefits of a seaweed face mask in between preparing and eating your meal.
R550 p/person. Children under 17yrs R250, Children under 2yrs free.
Optional extra – A Sealand Gear foraging bag made from upcycled materials – R350 payable on the day.
10% Cancellation fee. Non refundable within 72 hours of event.
Beach + the Veld and Sea Classroom in Cape Point
IS THIS SUITABLE FOR VEGETARIANS:
Yes – with the exception for our Mussel Pot all the dishes on this course are vegetarian and are enough to satisfy even A Very Hungry Vegetarian. All food intolerances are catered for, please let us know in advance.
PRIVATE FORAGING EXPERIENCES:
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. Details HERE