Fungi Fun a-Go-Go at Delheim

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Delheim Mushroom Forage

Ever foraged? Picked wild mushrooms? Whether yes or no, check out what Delheim’s doing this winter:

Gourmet food and wine experience unearths Mother Nature’s own wild pantry

15, 16, 30 June and 1 July

It’s mushroom time again! Soon, wild mushroom foragers will head into the forests in search of these delicious delicacies that only pop out for a short time in the year and you’ve got the chance to join them too.

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Gary Goldman with Wild Mushroom at Delheim
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Freshly picked wild mushrooms, Delheim Fungi Forage
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Foraged Wild Mushrooms, Delheim
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Foraged Fungi Galore, Delheim
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Bountiful Harvest! Delheim Fungi Forage

Delheim Estate’s popular Mushroom Forage on 15, 16, 30 June and 1 July will open up the mesmerising world of the fascinating fungi and teach you how to identify, forage and clean your very own, hand-picked mushrooms.

Participants are limited to 40 people per day, which allows Delheim to maintain the delicate balance between sharing a family passion and protecting the environment where the mushrooms appear.

Delheim’s Mushroom Forage was awarded “Highly Commended” in the Best Wine Event category in the Drinks International Wine Tourism Challenge 2017.

It is a phenomenal achievement to be recognized amongst top international wineries so you can be sure you’ll enjoy a high calibre, memorable experience!

These fun(gi) excursions have run annually over a number of years and become hugely popular due to the magical experience as well as the hosts themselves – Delheim’s Nora Sperling-Thiel and Gary “The Mushroom Fundi” Goldman. Both are experienced foragers and talented educators, who lead these ‘silent hunts’ along with the family’s inimitable Jack Russells.

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Nora Sperling-Thiel at Delheim Fungi Forage

Nora learned the art of seasonal foraging from her mother and has been collecting mushrooms on their wine farm since she was a child. “Foraging is searching for a little magic,” she says. “You never know if you will find some mushrooms but when you do, it makes you feel as excited as a child.”

The day begins with an enlightening workshop on mushroom identification in the farm’s vat cellar, followed by a short walk to the mushroom hunt in Delheim’s lush pine forest. Foragers will then head for the estate’s Garden Restaurant where Chef Bruce von Pressentin lays on a three-course meal that showcases these flavoursome marvels.

Lunch starts with a trio of starters where various mushrooms are perfectly paired with Delheim wines that your tastebuds will relish. The dishes range from sautéed oysters, pickled shiitake, foie gras parfait with wild mushroom bonbons to baked Valrhona chocolate and porcini teacups.

“It’s an incredible privilege to be able to pick such a delicious ingredient only a short walk from the kitchen to produce stunning, inspired meals. I can’t wait to go out early on a misty morning to forage for mushrooms,” says Bruce.

This unique gourmet food and wine experience is for adults only and costs R695 per person. It includes the informative workshop, mushroom hunt, a tantalising mushroom-themed food and wine experience and a complimentary bottle of wine to enjoy at home.

Participants should wear comfortable walking shoes and a warm jacket and should bring their own pocket knife and baskets for the hunt.The events will still take place even if it rains and all the fun starts at 09:30 until 14:30, but book off the rest of your day to make the most of the beautiful, serene surroundings.

Bookings opened on 30 April and all tickets should be booked via Computicket. For more information visit

IMPORTANT: The appearance of wild mushrooms depends completely on natural phenomena that are impossible to forecast with absolute accuracy, particularly after long periods of drought. Although the Delheim events take place during the high season for wild mushrooms, the estate cannot guarantee the appearance of mushrooms on the day.

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Gary Goldman aka Fungi Fundi at Delheim



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Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.