Foraging is a unique way to explore our heritage and the natural wonders around us. It is a way to reconnect with our surroundings in a fun, tasty and informative outing. Depending on the season, foods like sea lettuce, mushrooms, berries, grasses, dandelions and edible flowers can all be discovered anywhere from the beach to urban forests, depending on the growing conditions.
Foraging is searching for wild food resources that can be used to sustain life by ‘obtaining provisions’ from the surrounding area. Once a necessary act of survival for early humans, it has gained momentum in the Cape Town food culture where various specialist foraging excursions have popped up in the area. However, foraging in an urban environment is not as easy as it seems, and there are logically various precautionary measures that need to be adhered to while foraging – one cannot simply pick up and eat things.
Urban foraging comes with its own challenges, such as restricted foraging areas, seasonal shortages, and potential urban influence. Depending on the season, foods like sea lettuce, berries, herbs, seafoods, and edible flowers can all be discovered anywhere from the beach to urban gardens, depending on the growing conditions.
The Foraging Adventure is a fantastic way to understand the Cape’s rich history and to learn about nature and naturally growing edibles on our doorstep. Our foraging adventures can take place anywhere from the coastline to the forest and even inside the city center. Areas include Sea Point promenade to forage tidal pools, the V&A Waterfront and some inner city venues. As long as you know what to look for, there are endless possibilities right outside your doorstep!
The foraging class starts in the Waterfront at Stir Crazy Cooking.
We then travel to Seapoint to collect various foraging items such as seaweeds, mussels, plants, etc.
On the way back we make a few stops to collect additional items that we use in our recipes. This process takes about 2 hours.
We then return to Stir Crazy and start cleaning and preparing items for use in the recipes, including preserving some items.
Please wear warm clothes and bring replacement shoes in case they get wet.
All of the foraging items are used in recipes that are included in The Cooking Theatre menu or created using additional recipes.
All of the recipes that are made during the class are sampled or enjoyed afterward as a sit-down meal.
An information leaflet is provided at the end of the course containing all of the items that are foraged, with a short description of how the items are prepared and used. Please note that items are seasonal and not all are available at the time of the class.
The times of the class will vary according to the tides, as much of the foraging is done in the sea.
Start times are generally within an hour of low tide on the day.
Please note that this course is weather dependent. Should a class be postponed due to weather, we will endeavor to schedule it as close to the next good weather day that suits all participants. Participants that cannot make a re-scheduled date will be refunded.
Doors open 15 minutes before the start of the course.
Cooking classes cancelled within 48 hours of the class will forfeit the course fee.
We occasionally post pictures of the courses and participants on social media. Please advise if you would prefer us not to upload pictures of you.
We strongly recommend you consider a taxi service, like Bolt or Uber, as your choice of transport.
We have full bar facilities at the venue. Drinks for your course can be purchased at the venue.
Address: 14 West Quay Road, V&A Waterfront, Cape Town
Coordinates: -33.910449, 18.421624
Phone: 021 501 0695