Farm to table, growing you own, urban gardens, lowering carbon emissions, reducing your carbon food print, only buying Sassi green listed fish and foraging are in the minds of most good restaurants and wine estate owners but what about in your own home and daily life. What are you doing to reduce wastage, save some money with inflation on the rise and sparing food with an imminent and very plausible, food shortage.
Delheim wine estate situated high on the slopes of the Simonsberg Mountain known for their Grand Reserve Cabernet Sauvignon, a pioneered Rose Pinotage Rose and amazing outdoor adventures are hoping to share their estate and the knowledge of Nora Sperling-Thiel and seasoned field expert Gary Goldman, aka the Mushroom Fundi, of their‘wild wonders’ on their picturesque estate.
Delheim invites you to Forage for Funghi on either of these dates 16 & 17 June and 1 & 2 July 2016.
The Delheim Wine Estate private forest is home to Blusher, porcini, boletus, pine rings and a few other of Mother Nature’s elusive delicacies. Simply waiting to be unearthed in what’s left of such a spectacular forest after the tragic Simonsberg Fires earlier this year.
“The pine forest was actually the only forest we were able to save, so with these exhilarating excursions on the estate we not only want enthusiasts to learn more about fungi we also want them to enjoy what’s left of it,”
So pack your best farm inspired gear, Think Chris Erasmus of Foliage in Franschhoek and head into the woods for something a little different. Nothing tastes better than food you have farmed, foraged or have made yourself.
There’s also a delicious restaurant on site for those non-foragers who want to rather experience how Chef Bruce von Pressentin uses the farmed foraged mushrooms and other local produce. Sadly, closed for the first Forage leg, an early June break but open again for the July event and most days until then.
Just under 50 Km from Cape Town,why not? It’s worth the journey!
Delheim Wines | Knorhoek Road (off the R44) | Tel: +27 (0) 21 888 4600 | email@example.com