Veld and Sea
Roushanna Gray is a wild food innovator and avid forager. She teaches seasonal workshops to adults and children, hosts collaborative wild food events and is a wild flavour consultant to the food and drink industry. Inspired by the local edible indigenous plant availability, she has been experimenting with the exciting flavours and diversity of Fynbos and Indigenous plants for the past eight years. The wide range of delicious and nutritious culinary offerings from the beautiful inter-tidal rock pools along the South African coastline also play a major role in her cooking and classes.