When: Friday 20 May and Saturday 21 May
Where: Urban Garden, level 1 between The Parlour and The Edge, State Library of Queensland
Cost: Free, bookings required
Book your ticket online

Learn how far food travels to get to our plates and then lower those food miles by harvesting directly from the Urban Garden. In this quick ‘pick it and plate it’ cooking class, use native bush foods to produce your very own zero km food feast. With everything in the Urban Garden the right size for early childhood and primary students, there’s no reason not to bring the children along for some hands on fun. One hour sessions.

Workshop facilitator: ecobotanica

Linda Brennan

Linda Brennan is a prominent Queensland environmental and horticultural educator, inspiring adults and children to create greener lifestyles and a healthier environment. Her passion is for food at its very best-straight from the organic garden.

Linda runs immensely popular gardening and cooking workshops at a range of venues and schools around south east Queensland. She also visits private gardens, problem solving and sharing her knowledge of organics, garden design, permaculture and a love of nature. She speaks and writes on sustainable living at Council libraries, schools and writes for gardening magazines.

Bryant Wells

Bryant Wells is head chef and owner of the award winning Tukka restaurant in West End which holds a chef’s hat from the Australian Good Food Guide.

Bryant has worked in kitchens and  traveled around two-thirds of Australia working in exotic tourist locations including Ayer’s Rock Resort, Thredbo ski fields and island resorts such as Couran Cove eco resort.

The enthusiastic staff at Tukka have developed fresh food and Native gardens at the rear of the restaurant to harvest from the garden for the menu and encourage diners to enjoy the experience of home grown native ingredients in the garden between courses.

Find more programming for children and families.