Spring is a time of fresh growth and revitalised energy with an abundance of garden greens offering a rich diversity of flavours and nutrients.

Join plant-based chef Thom Gabites for a workshop exploring how eating more plants and tuning into the seasons can support your health and the environment... and save you money.

We’ll explore practical ways to bring more plant-based meals into your life, and simple methods to elevate everyday ingredients into gourmet flavours, with just a bit of care and intention.

You’ll also get hands-on in the EcoMatters Organic Teaching Garden, harvesting seasonal greens and learning how to make the most of what’s growing.

We’ll then turn our harvest into a delicious spring soup to share.

What you’ll learn:

How to layer flavours to create a deep flavour base

Simple ways to incorporate more plant-based meals into your diet

How eating with the seasons can support energy and wellbeing

The benefits of eating more plants for people and planet

Tips for using garden greens and seasonal ingredients

How to make a nourishing vege stock and delicious soup from scratch

Please bring: A water bottle and practical shoes suitable for harvesting in the garden.

NB. This workshop is best suited for ages 14+

Younger children are welcome when accompanied by a parent or caregiver. Please note the session includes an in-depth talk on plant-based eating, which is geared toward an older audience.