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