Coastal Forage Adventure Weekend

ABOUT

COASTAL FORAGE ADVENTURE WEEKEND WORKSHOP

Held in the Veld and Sea Glasshouse, kitchen cabin and surrounding beaches in the Cape Point area. Join the Veld and Sea team on this multi day workshop that will empower you with the skills and confidence to further your connection to the ocean, your food, the seasons and natural cycles through this immersive learning experience. Discover how to use edible seaweeds, intertidal and underwater ingredients as an everyday kitchen staple and how to sustainably pick, prepare and preserve these moments of adventure for your wild pantry. Enjoy rock pool explorations, fire cooking, seaweed ID sessions, snorkeling in kelp forests, coastal inspired lunch feasts paired with local wine and kombucha and seaweed art creations on this unforgettable weekend experience!

DAY 1 – Immersive Seaweed Study 10am – 4pm

Intro to coastal foraging, regenerative and responsible harvesting practices, reciprocal ocean relationships

Rock pool exploration, seaweed ID, forage and harvest session.

Refreshments & wild ingredients prep, species ID and talk

Fire cooking, food demos and culinary applications

Lunch, seaweed drying, group discussion, book recommendations.

DAY 2 – Adventure Day* 10am – 4pm

Swimming/snorkeling/freediving and immersing in the kelp forests

Exploring the intertidal and underwater edible seascape

Tea and snacks, head on to the V&S HQ

Glasshouse meal prep for a kelp inspired lunch feast

Seaweed pressing art session – preserving our seaweed specimens for a collective PDF booklet to send out to all participants post workshop.

Dessert, closing and farewell.

*Adventure day may take place on day 1 depending on wind and swell conditions that weekend.

WHO THIS EXPERIENCE IS FOR:

Salty sea dogs, mermaids and ocean lovers - this one is for you! Anyone who has an interest in wild, foraged or local food. Chefs or home cooks wanting to discover new ingredients or food lovers wanting to enjoy the diverse wild flavours of 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 and unique experience while developing a deeper relationship with the ocean,

WHAT TO BRING:

Beach gear, snorkel/freedive gear for adventure day (if you don't have snorkel or dive gear, we can advise where to rent locally) , sun hat, warm clothes for after the beach, slip-slops or booties, your mollusk permit (essential – available at your nearest post office), a water bottle, a sense of humour and an appetite.

VENUE: South Peninsula beaches on the Atlantic and False Bay + the Veld and Sea HQ in Cape Point

Included: Drinks, refreshments and lunch on both days, foraging equipment, follow up notes and recipes & seaweed art PDF booklet.

DIETARIES: Vegetarian/vegan/food allergies and intolerances can be accommodated if we are notified well in advance. Menu changes can not be accommodated on the day.

Cost: R3400 per person, limited spaces available. 

REFUND POLICY: 50% Cancellation fee. Non-refundable within 72 hours of event.

Tickets are non-transferable to other event dates.

Ticket price does not include accommodation.

DIRECTIONS