Roushanna is an independent and artistically talented person, who taught herself about the plants that surround her so as to be able to use them in her cooking. So it was fitting that while the audience watched her on the big screen, they snacked on popcorn flavoured with foraged ‘buchu’ salt, made from the aromatic herb family indigenous to the fynbos, and adorned their drinks with a beautiful array of edible local flowers. A specially created menu using produce from the garden by Skotnes at the Norval included stuffed Nasturtium “dolmades”, seared beef in num num berry paste, pine-needle salt cured market fish, tomato & Botanist Gin consume, and wild sage & white chocolate cookies.
Two seasonal cocktails were created by our own Caitlin Hill and team. ‘Flower Power’ comprised Botanist Gin, lemon juice, basil, pelargonium and foraged flower syrup. ‘Lemon Rosa’ comprised Botanist gin, lime, and wild soda (made of lemon pelargonium, lemongrass, rose, and hibiscus). G&T’s were served with a choice of tonic by local company Chincona. Garnishes foraged by Roushanna for the occasion included nasturtiums, cornflowers, a range of pelargonium varietals (rose, peppermint, nutmeg, lemon), wild dagga, confetti bush, Kapokbos, Spekbom, and Searsia pendulinam, a tree in the mango family.
Ice balls/spheres were made for the evening’s refreshments which had foraged pelargonium (leaves and flowers) frozen into them… “a treat for the eyes!” says Caitlin. Musical entertainment was provided by Acoustic Elements.