Elevating the Everyday Elegance
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In a world where culinary exploration meets the celebration of womanhood, Veld & Sea’s Flower Foraging workshops offer a delightful experience that indulges the senses and honours the essence of being female.
Led by the dynamic forager and culinary expert, Roushanna Gray, these workshops invite women to embrace their unique taste and style as they dive into the world of edible flowers, creating an unforgettable journey of flavours and camaraderie.
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Culinary Extravaganza: Edible Flowers Take Center Stage!
The Flower Foraging workshops by Veld & Sea present a culinary extravaganza like no other. Participants are introduced to a captivating array of edible flowers, each offering a kaleidoscope of tastes, colours, and aromas.
These vibrant blooms add a touch of sophistication and excitement to every dish they grace, creating a sensory experience that celebrates the art of cooking and the joy of culinary creativity.
From delicate rose petals that infuse dishes with elegance to the zesty tang of nasturtium blossoms that awaken the palate, edible flowers elevate everyday cooking to a whole new level.
As participants experiment with these floral gems, they discover their innate creativity and culinary flair, reminding themselves that just like each flower, every woman brings her own unique and exquisite touch to the world.
Empowering Through Happy Hour
As the sun begins to set on the day of foraging and culinary exploration, it’s time to unwind and relax. The gentle fragrance of camomile fills the air as we prepare our signature camomile cocktails.
Each sip of this delightful concoction is like a soothing embrace, reminding us of the strength and resilience that resides within every woman.
Just as the camomile flower has the power to calm and heal, so too do women possess an innate ability to nurture and inspire. As we toast to the beauty of womanhood, we celebrate the courage, kindness, and compassion that make us who we are.
You too can enjoy this captivating finale. Here’s the recipe! And if you ever need more, catch Veld & Sea’s story in the FIGS & FETA Magazine Issue 13.
Camomile Cocktails
Ingredients
CHAMOMILE SYRUP
- 1½ Cup Dried or fresh chamomile flowers or two chamomile teabags
- ½ Cup Honey
- 1 Cup Water
COCKTAIL
- 3 Tablespoons Chamomile syrup
- ⅓ Cup Sparkling wine
- Good quality tonic water
- 1 pcs Lime
Instructions
CHAMOMILE SYRUP - INSTRUCTION
- Place all the ingredients into a small pot over low heat. Bring to a boil and then gently simmer for about 15 minutes.
- Remove from heat and strain through a sieve. Squeeze the syrup out of the plants/teabags with a spoon against the sieve and decant into a sterilised bottle.
COCKTAIL - INSTRUCTION
- Pour the syrup and sparkling wine into a glass, top with tonic, add a squeeze of lime and pop in a few flower ice cubes.
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