Masterstock Cape Wild Food
‘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