No. 068 SUSTAINABLE FOOD WORKSHOPS BY VELD AND SEA
Theme: Sustainable Design
“I aim for a lot of colour and biodiversity on a plate,” says Roushanna Gray, founder of Veld and Sea, a business offering experiential food workshops from its base at Cape Point. Gray, who has dedicated a vast amount of time to studying the plant life in her indigenous surroundings, has developed immersive foraging and cooking events that have won her great recognition in the food and travel industry. Last year she was awarded Most Authentic African Experience at the Cape Town Experiences Awards, and won the Spier Sustainability Award at the Food XX Awards.
“I started teaching because I found it so fascinating myself, and so empowering, to have the knowledge and to find food, flavour and medicine out in your garden or in the wild. I wanted to pass it on,” she explains. At Veld and Sea, she teaches workshop attendees how to identify and gather ingredients while out in nature. Upon returning to the kitchen cabin, they prepare and share a meal together, enjoying the fruits of their labour.
“What we have in Cape Town with our fynbos is incredibly beautiful,” says Gray. “The colours and landscape are ever-changing – texturally and visually – and so are the flavours, so every season offers something different.” Ingredients therefore range from aromatic fynbos and mushrooms to edible weeds and flowers. In the summer months, coastal foraging produces seaweed and shellfish for Gray’s recipes. What makes this experience even more enticing is that nothing is too complicated. “You don’t have to create a new, exotic meal,” she says. “It’s about incorporating these local ingredients into a familiar context, like learning how to add them into everyday meals such as salads and pizza. Cultivating a curiosity for our edible landscape is wildly delicious.”
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