Estate Living November 2016 Digital Issue | Page 12

WILDat
There’s a new foodie trend

sweeping across five-star hotels,
award-winning restaurants and
granite-topped kitchens in leafy

heart

suburbs. Actually, maybe “new”
isn’t quite the right word. The
trend is foraging, and – let’s be
honest – it’s hardly new.

Most of us have been foraging since we

he realised that this was a lifestyle worth

were kids. As a child I used to munch my way

working on.

through suurings, frietangs, wild grasses and
sour figs at a huge rate. They grew wild on the

So, when he wasn’t climbing or surfing,

side of the road. And we all shared the fish

Charles scoured the streets of Cape Town,

and shellfish my older brother dived out. It

the mountain, the beaches and the intertidal

just happened. It wasn’t a conscious decision,

zone for anything that was delicious and

and we didn’t think about it. But Charles

nutritious. And it wasn’t long before he

Standing, the Urban Hunter Gatherer, did

realised that this skill was one he should share,

think about it – at least, he started thinking

so he teamed up with Jocelyn Myers-Adams,

about it when it dawned on him what he’d

the executive chef at the Waterfront’s five-

been doing. And, having thought about it,

star Table Bay Hotel. Now the two of them