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WILD TIME The Table Bay hotel in Cape Town encourages guests to go back to nature and join them for a gourmet expedition
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ape sorrel, sea mussels and indigenous mint may sound like something that you would find at your local delicatessen, but they’re just some of the produce that you would discover when joining the chefs of Table Bay hotel for a foraging tour around the mountains and coastline of Cape Town. The chefs who have helped put The Table Bay hotel’s restaurant Camissa firmly on the city’s fine-dining map are keen to highlight South Africa’s own produce. Each week guests can join one of these masters of the kitchen
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for a tour of the countryside and coastline of Cape Town to discover South Africa’s flora and fauna. Guests are then invited to return with the chef to the kitchen, where he or she will reveal how the team use these ingredients in their dishes. The guests will then receive a treat for all their hard foraging as the chef will then cook them a three-course meal with some of the produce they found. Executive chef Jocelyn Myers-Adam, who was brought up on a farm in Canada, has long embraced the idea of farm-to-fork dining, but now she is focusing on fieldto-fork dining to give each dish its own original South
