WILD AT HEART
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Spring greens salad with nasturtiums and marigolds served in purple cabbage cups
Asparagus and free-range eggs on a nest of chickweed with anchovy butter and flower petal salt
Glass spring rolls with a sweet-and-sour dipping sauce
Carrot cake with lemon buttercream icing, strawberries and edible flowers
Chamomile cocktails with flower ice
Serves 4
If provenance is the food world’s holy grail, then Roushanna Gray’s Veld & Sea classroom is a temple to the movement. Veld means “field” in Afrikaans, but a more accurate description is “wild, untouched vegetation.” This is especially true of Cape Point, the most southerly point of the famed Cape of Good Hope where Gray and her family live. Part of the Table Mountain National Park and home to one of the most biodiverse indigenous plant kingdoms in the world, this protected reserve is characterized by a treacherous coastline, a landscape carpeted in indigenous fynbos (the local term for the “heather-like flowering plant covering”) and
