’Tis the season to forage and Mother Nature’s pantry is fully stocked with the season’s best harvest. Keen foragers can head out for informative, unique and scenic tours of the Western Cape’s beautiful surroundings abundant with edible pickings. From the veld to the ocean, here are five great foraging events around the Cape to enjoy this season.

Mother Nature’s pantry is fully stocked with the season’s best harvest. Photo supplied.

Forage for Funghi at Delheim (16 and 17 June and 1 and 2 July)

Join Delheim Estate for their annual wild mushroom hunt with Nora Sperling-Thiel and seasoned field expert Gary Goldman. Intimate groups will be able to explore and hone their foraging skills while learning more about the wild wonders of the Cape. Gary will also give some important guidelines and pointers to follow before foragers go off into the woods on a silent hunt. There are only 40 spots available per day, as Delheim wishes to protect the natural habitat. The hunts start at 10am in the Vat Cellar and tickets cost R650 per person. A ticket includes a Delheim bottle of wine and two glasses to take home; an insightful lecture on mushroom identification over a cup of coffee and rusks; the forest forage; and a mushroom-inspired lunch at Delheim Garden Restaurant and a glass of Delheim wine. Advance bookings are essential and no group bookings are allowed. For more information contact 021 888 4607/079 735 3257 or send an email to restaurant@delheim.com.

Foraging at Delheim. Photo supplied.

Mushroom foraging weekend at Boschendal with Justin Williams (25 and 26 June)

Join avid mushroom hunter Justin Williams for an exploration through the forests on Boschendal Wine Farm. Guests will learn all about the world of mushrooms as well as how to identify and find edible mushrooms. The special weekend package will take place on 25 and 26 June and will include the mushroom workshop and guided forage with overnight accommodation and meals. Dinner will be at the Werf Restaurant, where you can look forward to farm-to-table cuisine prepared by Chef Christiaan Campbell and his team. After breakfast on Sunday morning, join the mushroom forage with Justin to hunt the prized porcini. Once these mushrooms have been collected, a mushroom-themed lunch will be served with the bounty. The cost is R1750 per person sharing. Reservations can be made by emailing reservations@boschendal.co.za.

Elgin Mushroom Forage with the Mushroom Fundi (25 and 26 June)

Join the famous mushroom fundi Gary Goldman for an early morning coffee, freshly baked rusk and informative talk on the art of foraging at Elgin Vintners Homestead on Elgin Orchards Farm. For R695 a person, budding mushroom hunters can look forward to learning how to identify mushrooms, carefully remove them from the forest floor, and how to clean them. There will also be a lovely lunch afterwards with a delicious wine paring. To book your spot, visit mushroomguru.co.za.

Gary Goldman, the Mushroom Fundi. Photo supplied.

Foraging workshops with Veld and Sea (4 June)

The Veld and Sea team works on exploring the Western Cape’s edible landscape with seasonal and sustainable foraging workshops and guided tours. Owner Roushanna Gray works and lives at the Good Hope Gardens Nursery in Cape Point. Her avid foraging has now blossomed into a way of teaching people more about indigenous edible foods in the Cape’s diverse surroundings. The next forage with Veld and Sea will be held on 4 June. Keep your eyes on their Facebook page for details on all upcoming events.

Foraging with Veld & Sea. Photo supplied.

Urban Foraging with Table Bay Hotel

The Table Bay has introduced customised foraging expeditions that provide the opportunity to explore the city’s natural outdoor market with the hotel’s executive chef, Jocelyn Myers-Adams. Look forward to foraging on your doorstep by hunting for num-nums near the V&A Waterfront and dune spinach off the Sea Point Promenade. Two packages to choose from include the Cape Town City Forage for R4500 for two people and includes guided education forage; cooking experience with the chef; three-course lunch made with foraged goods; and glass of wine or soft drink. Alternatively, go for the Forage at Cape Point for R5600 for six people. This includes return transport to Cape Point; a 30-minute information session; one hour of foraging; soup, bread and seaweed butter; plus further discussion, and return transfer to The Table Bay. There is also an optional foraged lunch at Camissa after the tour for R400 per person. For more information and availability on the tour packages, contact The Table Bay Travel Desk on tbhbus@suninternational.com.

Foraging with chef Jocelyn Myers-Adams from The Table Bay Hotel.