COASTAL FORAGE EXPERIENCE
Sun 12 November
7:45am – 1pm
Bask in the gentle morning sun, forage in the magical rock pools of Scarborough beach, uncover an abundant source of nutrients and flavour and learn to incorporate the wild coastal landscape into your cooking and food creations.
WHAT TO EXPECT:
Join the Veld and Sea team for an immersive and interactive workshop of ocean delights. This half day experience will introduce you to some of our local edible seaweeds and molluscs of our beautiful coastline. We’ll explore ideas of sustainability and share best harvesting practises, emphasising how to treat the delicate ecosystem with respect and reciprocity. You’ll learn how to prepare and preserve your foraged bounty with interactive recipe demos cooked over fire. The day will conclude with a celebratory lunch paired with local wines and sodas, enjoyed by all in the delightful Veld and Sea Glasshouse.
We’ll start the day meeting at the beach just in time for low tide, after an introduction to coastal foraging on the rocks it’s time to gather our foraged ingredients for lunch. With sustainability in mind, we’ll focus on the prolific seaweeds and invasive mussel species we find in the rock pools.
After our morning on the rocks, we will head to the Veld and Sea HQ near Cape Point, just a 5km drive from Scarborough beach. You’ll be welcomed with snacks and refreshments before we dive into learning more about the edible ocean ingredients and sharing inspiration for how to include these foraged flavours into cooking and preserving. You’ll have the opportunity to taste and indulge with a multi-course coastal inspired meal curated by our chefs and kitchen team. Lunch will explore seasonal flavours with ingredients grown in our Veld and Sea veggie and herb gardens and from nearby organic and regenerative farms. Leave with your foraged ingredients and recipes to take home and create some sea inspired dishes of your own!
WHAT IS INCLUDED:
This half day workshop includes wild food snacks and drinks, a delicious three course lunch based on foraged and seasonal ingredients. Follow up notes include a 48-page coastal foraging PDF, identification, recipes, moon phase tide charts, recommended book list and a Spotify podcast playlist.
WHAT TO BRING:
Slip-slops or water shoes
Your mollusc permit (essential – available at your nearest post office)
A sense of humour and an appetite!
A cooler box is suggested for transporting your mussels home
Collect seaweeds and shellfish to take home to cook and preserve in methods learned on the day.
DURATION: 5 hours
VENUE: Scarborough beach + the Veld and Sea HQ in Cape Point
R1400 per person
R700 for kids under 16, kids under 2 join for free
2 x WOC scholarship tickets are available for this event, please email email@example.com for details.
50% cancellation fee. Non-refundable within 72 hours of event. Tickets are non-transferable to other event dates.
IS THIS SUITABLE FOR VEGETARIANS:
Yes – there are a variety of dishes served at this experience and vegetarians will not go hungry! Please let us know well in advance if you have any food allergies so we can cater accordingly.