Image source // Copyright Ben Dearnley
Learn to make delectable probiotic rich foods to offer support to your immune system, aid your digestion and control your sugar cravings. Wild fermented foods have insanely delicious complex flavours, incredible textures and they happen to do you good! We will utilise what is plentiful on the farm this month, to capture its native beneficial beasties and employ these to extend this ingredients useful life and our enjoyment of the bounty.
You will be given a jar of produce to govern and marvel at, as it naturally ferments over the following two weeks or so. There will be delicious bread and cultured butter to enjoy a range of ferments with. Notes and recipes so that you fully understand the processes used in class.
Holly’s book Ferment a guide to the ancient art of culturing foods will be available to buy, along with a range of starter cultures for those who wish.
Suitable for: All ages // Beginner - Intermediate Fermenters!
Cost: $140.00
Provided: A take home jar of fermented goodness for you to treasure.
Bring: Paper + pen.
Teacher: Holly is an inspiring wholefood chef and educator. Born in London Holly cut her teeth as a chef at Food For Thought in Covent Garden. She moved to Sydney in 1982 where she founded Manna, a restaurant inspired by her interest in Macrobiotic philosophy. She then co-founded Sydney’s Iku Wholefoods in 1985.
Holly has been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season and the needs of the consumer. Her cooking style embraces the dietary principles employed by indigenous people from around the globe, prior to industrialization.
She has also been intentionally fermenting food and drinks to deliciousness for over four decades. Holly’s vision ‘to feed people love’ is expressed in her inspiring and informative cookery classes, her talks, through her articles and when she is catering or food coaching for private or commercial clients.
Her latest book Ferment - A guide to the ancient art of culturing foods, published by Murdoch books launched this September, it is in its second print and will be published in the USA mid next year.