Wild at Heart
Pro forager and passionate teacher and chef Roushanna Gray.
PHOTOGRAPHED BY WARREN HEATH WRITTEN BY VICKI SLEET STYLED BY SVEN ALBERDING
At first glance, Roushanna Gray’s immediate living and working environment is harsh and unforgiving, but this passionate wild food forager loves sharing just how rich in edible treasures her Cape of Good Hope surrounds are.
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 Roushanna 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 area is characterised by a treacherous coastline, a landscape carpeted in indigenous fynbos (the local term for the heather-like flowering plant covering) and wild, wild winds. One is truly at the mercy of the elements here.
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