True to its promise to deliver authentic South African experiences, The Table Bay Hotel has introduced customized foraging expeditions that provide the opportunity to explore Cape Town’s splendid “natural outdoor market” with charismatic Executive Chef, Jocelyn Myers-Adams in collaboration with The Urban Hunter Gatherer, Charles Standing.
DECO had the privilege of being part of one of the Table Bay Hotel’s sustainable foraging experiences. Guided by the capable hands of Charles Standing, also known as The Urban Hunter Gatherer.
Interesting, informative, fun and enlightening, to say the least, this foraging experience is a must for the whole family. It’s an extremely grounding, one of a kind experience and the perfect adventure for those looking to get back in touch with nature.
I think there’s a forager in all of us. I remember walking home from school… picking wild strawberries or mulberries hanging off roadside trees – Charles Standing
Charles Standing, shares his sophisticated knowledge of the Cape’s exquisite landscapes and the opportunities to harvest wild plants for culinary use. His enthusiasm for what he does is contagious and as he guides you through the flora and fauna of the Cape, he shares his stories and adventures of foraging, adding to the overall experience.
Depending on what is available in nature’s larder, foragers are taken on informative and scenic tours of some of Cape Town’s beautiful landscapes, such as Rondebosch, Tamboerskloof, Sea Point and Cape Point. Each experience is extremely unique. For example, Dune Spinach foraged near the sea will be saltier than the Dune Spinach foraged near the mountain.
Foragers are then invited to venture into the kitchen with Myers-Adams to learn more about preparing food using their harvests.
The Cape’s exquisite ecosystem boasts a diverse array of native plants that can be used creatively to enhance the flavours of foods, and even define dishes.
“Capetonians themselves may not even be aware of the spectacular opportunities to incorporate wild plants, often growing right on their doorsteps, into their cooking. While cooking with Fynbos has gained popularity, there are countless other plants which can be picked from the wild to give character to dishes.” – Chef Jocelyn Myers-Adams
Executive Chef Myers-Adams’ overwhelming passion for what she does comes through in the dishes she prepares. With grace and ease she will have your taste buds salivating for more. A truly remarkable woman and a brilliant chef.
Chef Myers-Adams regularly forages for herbs and plants for use in her kitchen, incorporating seasonal plants into her cooking to add unique flavours. For instance, edible flowers like Hibiscus blooms with their cranberry-like flavour and citrus overtones, are used as a colourful and delightful addition to salads, while Nasturtium blossoms, with their sweet yet spicy flavour, are an ideal ingredient for open sandwiches and savoury appetizers.
Num Num’s foraged from the nearby V&A Waterfront are innovatively used in compote for her signature pork belly dish, while Dune Spinach foraged in Sea Point with its interesting, meaty texture and ocean flavour, can be used to draw out flavours in a variety of meat and fish dishes.
“Our foraging expeditions appeal to the innate hunter-gatherer instinct that resides in many of us, and provide for an interactive and enlightening platform to learn more about harnessing the fruits of our natural surroundings to be creative in the kitchen,” says Myers-Adams.
SPECIAL OFFER DETAILS
Learn about foraging together with The Table Bay chefs. Foraging expeditions are run for groups of about four people, subject to availability. Packages include transport from the hotel to the foraging destination, expert guidance from Standing, and creative input from Myers-Adams. Our foraging expeditions appeal to the innate hunter-gatherer instinct that resides in many of us, and provide for an interactive and enlightening platform to learn more about harnessing the fruits of our natural surroundings to be creative in the kitchen,” says Myers-Adams.
COSTS FOR CAPE TOWN CITY FORAGE
Cape Town City Forage for four people is R5 800. Each additional person is R1 000 per person (maximum six people).
Includes: information pack and guided tour; interactive cooking experience with chef; three course lunch or dinner made with foraged goods, and wine or soft drinks with each course.
COSTS FOR FORAGE AT CAPE POINT
Fynbos Forage for a minimum six of people is R7 000 and for a maximum of 12 people it is R14 000. Transfer vehicles can only accommodate six passengers, for numbers between 6 and 12 please enquire.
Includes transport to Cape Point; 30 minute information session; one hour of foraging; soup, bread and seaweed butter and further discussion, return transfer to The Table Bay and three course lunch or dinner made with foraged goods, and wine or soft drinks with each course.
FIND OUT MORE:
For more information and availability on the tour packages, contact The Table Bay hotel.
DECO intern Charné Mingo is an aspiring street and fashion photographer, with a background in TV, set design and writing. She is a free-spirited explorer, with a passion for travel and meeting people from all walks of life. She finds peace in cooking, exhilaration in cycling, solace in reading and absolute bliss in walking her dogs whilst listening to music. Follow Charné on Instagram @charne_mingo.