jack an­drew

Master­stock Cape Wild Food

Condé Nast House & Garden - - PURSUITS - master­stock.co.za n

‘My love for na­ture – its pro­por­tions and syn­ergy – was cul­ti­vated from a young age,’ says ar­chi­tect-builder turned wild farmer Jack an­drew. ‘as a boy grow­ing up next to a tidal river es­tu­ary, where I of­ten played build­ing mud pies and reed shel­ters, I be­came aware of how use­ful nat­u­ral ma­te­ri­als were.’ This would go on to in­form his ar­chi­tec­tural work, de­sign­ing vil­las and lodges that bridged the di­vide be­tween the man-made and the nat­u­ral.

Prompted by watch­ing his own farm slowly be­come more wild, it wasn’t long be­fore his con­ser­va­tion­ist vi­sion ex­tended to wild ed­i­bles and nat­u­ral farm­ing, cre­at­ing Master­stock, a range of cured greens that are added to meals and drinks, aug­ment­ing them in both flavour and nu­tri­tion. ‘at our core we are re­gen­er­a­tive farm­ers with a com­mit­ment to restor­ing mis­used agri­cul­tural land and set­ting up wild and bio­dy­namic food-grow­ing sys­tems,’ says Jack. over an in­ten­sive three­year pe­riod re­search­ing the indige­nous ecosys­tem he would be­gin for­mu­lat­ing the 12-prod­uct strong hand-blended and har­vested range, which in­cludes wild greens such as ama­ranth, mal­low and cape sea­weed. ‘What­ever you’re cook­ing, just add these slow cured greens. You could say we’ve got a for­ward-think­ing ap­proach to an­cient culi­nary tra­di­tions.’

clock­wise, from top jack an­drew pre­par­ing the master­stock blends; the nu­tri­ent-rich flora are hand-har­vested; master­stock bio­dy­namic and wild cape greens

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