Join us for some wildly deliciously workshops this season. Summer is here and we are excited to head to the beach in discovery of the wonderful world of inter-tidal ingredients. We will also be offering up some new collaborative workshops and pop-up events in and around the Veld and Sea kitchen classroom cabin this festive season. Please scroll down to view some exciting summer experiences.
To book for any of these events, please follow the Quicket links or email email@example.com
Saturday the 20th January 10am-2pm – FULLY BOOKED
Saturday the 3rd of February 10am-2pm – FULLY BOOKED
Saturday the 17th of February 10am-2pm – Book tickets
Sunday the 4th of March 10am-2pm – Book tickets
Sunday the 18th of March 9am-1pm Book tickets
Saturday the 31st of March 9am-1pm Book tickets * lead by marine ecologist Erika Brown
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.
BOTANICAL COCKTAIL WORKSHOP
Saturday the 24th of Febuary 2pm-6pm
Join Caitlin Hill, brand ambassador for The Botanist Gin and wild food forager Roushanna Gray on this exciting wild alchemy, botanical 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.
Saturday the 27th of Jan 10am-3pm
Fermentation workshop with Zayaan Khan. Join us at this wildly delicious, interactive and creative session. This will be an exploration in expanding the fermentation networks as we try to keep in touch with the recipe’s we create.
BRING: Clean glass jars and bottles with lids. Fruits or vegetables and any spices you are interested in or have lying around in your pantry, fridge or cupboard.
INCLUDES: Fermentation Guide, New Skills, lunch and refreshments.
Please note – space is limited to 16 people per workshop so book soon to secure your spot!
MEDICINAL PLANT WORKSHOP
Saturday the 10th Feb 9am-2pm – FULLY BOOKED
Saturday the 7th of April 9am-2pm – Book tickets
Join us for a half day hands on workshop on medicinal plants, how to identify them, what they cure/alleviate and how to prepare them.
WHO THIS COURSE IS FOR:
Adults with background or no background in medicinal plants and children are welcome to join their parents as they are valuable companions with their acute intuition. All people who are curious about how fynbos and other plants around them can bring longevity, cure, alleviate ailments or medical conditions suffered by themselves or those around them. Whether it be cancer or a pounding headache from tick bite fever, nature all-ways has an antidote for you!!
WHAT TO EXPECT:
A herb walk in the indigenous medicinal and edible plant garden, this is an opportunity to learn how to identify the plants. Meeting and connecting with the plants will help to awake your intuition. Each course brings new information about how to identify the plants, depending on the season . You may meet them seeding, sprouting, budding or flowering. Learn about the medicinal properties of chosen plants, how to prepare them in the form of tinctures, creams/gel, infusions (teas) and/or poultices. Prepare tinctures, oils and creams and take home with you for your own experiments and use.
Enjoy a meal and refreshments created by Veld and Sea’s inspiring forager and chef, Roushanna Gray.
WHAT IS INCLUDED:
This half day course includes wild food snacks and drinks and a wholesome lunch based on ingredients foraged and harvested in the Good Hope Nursery gardens.
You will also receive a booklet featuring sixteen fynbos plants with pictures, how to propagate them, how to prepare them and explains the different ways of preparing medicinal plants. You will take home a tincture, a cream/gel and an oil that you prepared during the workshop.
WHAT TO BRING:
Gumboots or comfortable walking shoes, raincoat/sun hat – suitable outdoor gear. Cameras are welcome. Don’t forget an open mind and your sense of humour!
R620 p/person Children under 17yrs R250, Children under 2yrs free. Full payment will secure your booking as spaces are limited.
Facilitator: Zanele Bosch
V&S SUPPER CLUB SERIES
Once a month, Veld and Sea will be offering up a delicious and differently themed pop-up food experience. All events and dishes include ingredients gathered and grown from the seashore, gardens or fynbos, depending on the season. Pre-booked private groups are also catered for.
COCKTAILS, CANAPES AND CAKE.
Saturday the 24th of March 6pm-9pm
Join us for an evening of whimsical and wild flavoured delights under a magical new moon, at the Good Hope Gardens Nursery in Cape Point. Expect flower crowns and fairy lights, wood fires, botanical cocktails and an array of summer inspired flavours to tantalize your taste buds.
Cost: R350 per person
Only in Cape Town for a short time and don’t see any dates that suit your schedule? Email firstname.lastname@example.org for a private foraging experience or wild food cooking class.
VELD AND SEA 2018 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