At first glance, Roushanna Gray’s living and working environment seems harsh and unforgiving. But this passionate wild food forager loves sharing the rich, edible treasures of her Cape of Good Hope surroundings.


Read my Summer 2017 Issue:


Just-picked spring asparagus spears dusted with flower salt and served with baby arugula leaves, medium boiled freerange eggs from Roushanna’s chickens, and anchovy butter are a decadent and utterly delicious spoil.

SERVES 4

6 anchovies
7 tablespoons butter
2 tablespoons sea salt flakes
1 sprinkle dried flower petals
1 bunch asparagus
1 tablespoon olive oil
4 farm eggs
1 handful of foraged chickweed


  1. To make the anchovy butter, blend the anchovies in softened butter until you reach a smooth consistency. Fill little butter dishes and put in the fridge to set.
  2. For the flower salt, mix the sea salt and flower petals, and serve in a little bowl.
  3. Lightly steam the asparagus for about 4 minutes. Do not overcook, as you want to retain the green color and crisp texture. Toss in olive oil before serving.
  4. Soft boil the farm eggs, peel, and place on the chickweed.
  5. Serve with asparagus, anchovy butter, and flower salt. For a heartier meal, include a basket of sliced, assorted farm breads.

TIP:

Photography by Warren Heath

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