Wild mushrooms, seaweed and shellfish galore, edible weeds and leaves, roots, shoots and more. Unleash your inner wildling with a Veld & Sea foraging workshop. Robyn Simpson arrived clueless and left with a wealth of knowledge… and flowers in her hair.
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The route to Veld & Sea
Whichever route you take to get to Veld & Sea, you’re guaranteed great scenery. I made my way from the Southern Suburbs via Kommetjie. Imhoff Farm was my last familiar landmark before relying entirely on GPS. As I traversed what I now know to be Slangkop Road, I wasn’t prepared for the impact of the view that pummelled me after weaving around a few corners.
It was late afternoon and the light was warm. Surfers parked along the roadside, gearing up for their afternoon fix. The narrow thoroughfare is sandwiched between mountains and the sea, which seems more untamed in Scarborough than at other more familiar beaches. The waves spat and sprayed, forming an ethereal mist that stretched along the coast. I rolled down the windows to feel closer to it all – the air was thick with salt, imbuing a sense of wild abandon.
Warm hellos
The landscape had already begun to cast off the constraints of everyday life. I was ready for more, and there’s no better place to indulge in nature than at Veld & Sea, guided by its founder, Roushanna Gray. A handshake was exchanged for a warm embrace, signalling the start of this profound experience. Formalities disappeared with the salt-scented breeze, and I was welcomed into her home – and world.
‘There are some who can live without wild things and some who cannot’ – Aldo Leopold
We made our way to the glasshouse in the garden. The structure itself is a dream actualised for Roushanna. It was built over time by her husband, Tom, using recycled materials and windows. The result is a light-drenched oasis, adorned with a myriad of thrifted trinkets, fresh and dried flora, plenty of books and a long table for gatherings, complete with a disco ball. This is Roushanna’s classroom for interactive, seasonal workshops – and the reason for my visit.
Roushanna describes herself as a wild food artist and forager. Cape Town-born and bred, she recalls the origin of her curiosity, which is rooted in the landscape and bound by blood. The property on which Veld & Sea is situated has been in the Gray family since the 1980s. Much of her edible plant knowledge has been passed down through generations and enriched with time dedicated to study. Books in the glasshouse are more than decorative. Upon closer inspection, each is a textbook.
‘With freedom, books, flowers, and the moon, who could not be happy?’ – Oscar Wilde
Roushanna’s roots
In 2007, Roushanna started with a wild-flavoured tea garden. And what’s a cuppa without a slice of cake? Her carrot cake infused with wild mint was (and is) consistently requested.
Roushana’s carrot cake recipe:
Ingredients:
- 3 eggs (or flax)
- 2 cups of castor sugar
- 6 tsp cinnamon
- 2 cups of oil
- 3 cups of flour
- 6 tsp baking powder
- A pinch of salt
- 4 cups of grated carrots (pear, apple and zucchini work too)
- 1 cup of mixed raisins (or nuts, or both)
- ½ cup of wild mint leaves, chopped
Method:
- Beat the eggs and sugar until creamy and light in colour. Add the rest of the ingredients (except the fruit) and mix well.
- Carefully fold the fruit into the cake mixture and pour into two greased cake tins.
- Bake in a preheated oven at 180°C for about 40 minutes or until a knife comes out clean.
- Ice the cake with your favourite lemon/lime butter-cream/cream-cheese icing and decorate with edible flowers.
The tea garden, in conjunction with her children’s experiences with foraged food, intensified her desire to delve deeper into the world of edible landscapes. So, she levelled up on the concept by conducting workshops to teach the younger generation the art of foraging and harvesting.
Building upon this success, Roushanna then went on to design immersive foraging workshops for adults. Soon, she earned her reputation as a sought-after teacher and mentor, inspiring others to explore the wonders of the natural world and appreciate its bounty.
In 2017, Veld & Sea was launched as a full-time business and has continued to inspire and enrich ever since. Touring the onsite kitchen, accompanied by the aroma of broth simmering and buns baking, Roushanna said that she wants guests to ‘arrive in a space that feels like home and evokes your curiosity’ – a philosophy that, for me, was already in full swing.
The experience
Upon returning to the glasshouse, Roushanna settled into a sage green sofa. She embodies the atmosphere of the room – Veld & Sea is a true reflection and extension of her being. She details her thoughtfully designed experiences. Workshops are synonymous with the seasons, aligning with Veld & Sea’s mission to forge symbiotic connections with the natural world. In summer, you’ll learn about coastal foraging; winter is all about wild land foraging; and spring celebrates the possibilities of flowers. On this adventure, we explored the offerings of autumn, which we agree is ‘the forgotten season’.
The workshop begins with – as many wholesome experiences do – a cup of tea. Rochelle Coetzee, chef and member of Veld & Sea’s team of ten women, delivered the steaming signature brew from the kitchen. It’s rooibos-based, sweetened with wildflower honey and infused with fynbos herbs. This is your foundation. Roushanna will then take you through a display of foraged goodies, allowing you to personalise your flavours. While sifting through the herbs, spices and blooms, Roushanna underscored the primary rule when foraging: ‘Always be 150% sure that you have accurately identified an ingredient, and that it’s safe to eat.’ I sipped my tea with a sense of security and eagerly anticipated the forage-forward meal ahead – the delightful aroma I had already savoured.
Reminiscent of a Sunday lunch with family, bowls of steaming broth with garden vegetables – served with seaweed milk buns on the side – were carried from the kitchen to the hefty table in the glasshouse. The table itself was a work of art, worthy of being featured in a gallery. California Janson, Veld & Sea custodian, installed the centrepiece – a mosaic of fresh autumn vegetables, bejewelled with seashells and stones, flora and flickering candles. The concept of coming together to share a meal brought a fulfilling sense of ceremony and community, a feeling that’s often overlooked when we resort to shovelling our dinners in front of the TV.
I contemplated my own habits and routines and felt a surge of inspiration to emulate some of the practices exhibited by the women with whom I shared the table. As I mentally calculated how far off I was, a voice interrupted my thoughts with the simple request, ‘Please pass the butter’. Butter! With a lashing of the familiar spread came a sudden sense of calm. ‘We’re not purist, here,’ Roushanna explained. ‘Everything in moderation, including moderation.’
Living harmoniously with nature doesn’t entail relinquishing all modern comforts. At Veld & Sea, guests can learn how to integrate the fruits of our surroundings with common knowledge. Leading a lifestyle that is more in tune with our environment is attainable, even without striving for perfection, in turn, making it more sustainable. Roushanna’s iconic carrot cake exemplifies this in a delectable way; it is a recipe that has stood the test of time, from a simple tea garden to an award-winning establishment. It is a blend of foraged herbs, edible flowers and customary grocery store ingredients, such as flour (that’s not gluten free) and cream cheese.
Partaking in a Veld & Sea workshop is an experience to behold throughout the seasons. Each offers a unique flavour profile, ranging from wild mushrooms, seaweed and shellfish to edible weeds and flowers, roots, shoots and beyond. A workshop in autumn is particularly meaningful. It is an opportunity to learn how to embrace the in-between and practise celebrating imperfect integration. For Roushanna, this is about collecting what’s available and leaning on local producers for what’s not, like crafting flower crowns with foraged dodder (a leafless parasitic plant) and decorating them with blooms from a nearby grower. Connection – with nature, community and self – is at the forefront of this journey.
The details:
If your curiosity has been evoked, visit veldandsea.com to book an upcoming workshop. Group bookings cost between R650 and R1 200 per person and private experiences cost R4 000 for two people, R3 000 for 3–7 people and R1 750 for 8–12 people (all per person). Multi-day workshops and retreats are also scheduled throughout the year. Visit veldandsea.com/event-calendar/ to subscribe and stay up to date.
If you wish to linger longer, Veld & Sea’s Surf Shack accommodation is a beautifully refurbished caravan fit for the adventurous. Sleep over for R650 per person, per night (www.airbnb.co.za). Coming soon to Veld & Sea is the addition of talks, live shows, guided yoga, art classes and more, all to be held in a new, eco-conscious amphitheatre.
You’ll find Veld & Sea at 7976 Plateau Road, Cape Peninsula. Be wildly inspired by @veldandsea on Instagram.
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Picture: Peet Mocke / Cape Etc
