Coastal Foraging Cooking Workshop 21 Nov 2021

ABOUT

COASTAL FORAGING COOKING WORKSHOP

FACILITATORS:

Gemma Hancock and the Veld and Sea Team

WHO IS THIS FOR:

Adults who have an interest in wild, foraged or local food. Chefs or home cooks wanting to discover new ingredients or food lovers wanting to learn various processing, preserving and culinary applications for shellfish, edible seaweeds and discover how best to make the unique umami flavours sing out in delicious recipes. People interested in healthy living, the ocean, self-sufficiency, sustainable seafood, in the Slow Food movement or those that just want to have a delicious and unique experience in the beautiful outdoors.

WHAT TO EXPECT:

This half day workshop 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, prepare and preserve seaweeds and shellfish. Demos, lunch and herbal tea is included.

We will start off the day meeting at the beach in the morning, and after a coastal foraging and educational on the rocks we will make our way across the tidal pools, regeneratively and sustainably foraging 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 are prolific in the area and the invasive mussel species, stressing how to treat the delicate ecosystem with respect. After our morning on the rocks, we will head to the Veld and Sea HQ in Cape Point (a 5km drive from the beach) with our foraged food to prepare and create seaweed recipes and products to take home. Coastal inspired sea snacks will be served during the workshop.

WHAT IS INCLUDED:

This half day workshop includes refreshments and snacks plus seaweed products to take home. Follow up notes include recipes, moon phase and tide charts.

WHAT TO BRING:

Beach gear, slip-slops or booties, your mollusc permit (essential – available at your nearest post office), cameras, water bottle, a sense of humour and an appetite!

BONUS:

Collect seaweeds and shellfish to take home too cook and preserve in methods learned on the day.

COST:

R800 per person

REFUND POLICY:

50% Cancellation fee. Non-refundable within 72 hours of event. Tickets are non-transferable to other event dates.

DURATION:

4 hours

VENUE:

Scarborough beach + the Veld and Sea HQ in Cape Point

IS THIS SUITABLE FOR VEGETARIANS:

Yes – there are a variety of dishes created and 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.

DIRECTIONS