From fresh ingredients to thoughtful cooking.
“From Garden to Plate” is a hands-on cooking workshop that celebrates seasonal produce, conscious choices, and flavour-driven cuisine. Guided by Chef Cátia Roque, this session invites participants to explore how vegetables and plant-forward ingredients can take centre stage, transforming simple elements into comforting, vibrant dishes.
Throughout the workshop, participants will prepare a balanced menu that highlights different techniques, textures, and cultural inspirations:
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Stuffed Cabbage Rolls – tender cabbage leaves filled with a savoury, well-seasoned stuffing, showcasing classic comfort with a fresh, modern approach.
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Tofu Moqueca – a plant-based interpretation of the iconic Brazilian stew, rich in aromas and depth, where tofu absorbs the flavours of coconut, spices, and herbs.
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Pumpkin Custard – a smooth and delicate dessert that brings natural sweetness and warmth, closing the experience on a comforting note.
This workshop is primarily practical, focusing on preparation techniques, flavour building, and thoughtful ingredient combinations. As always at AZCOOK, the session concludes around the table, where participants will enjoy the dishes prepared together in a relaxed and welcoming environment.
