I am a Sydney based, chef, author and educator with a passion for the freshest, most locally grown, biodynamic, and organic produce. I cook respecting the traditions that help to maximise nutrient values and digestibility of the dishes made. I have been doing so since I co founded Iku Wholefoods in 1985
Lacto-fermentation is an art I adore, practice and love to teach. I believe that cooking is an alchemic art form, not an exact science. I made my first batch of pickles at the age of 15 which has provided me with over 40 years of experience to impart.
I run wholefood cooking classes in Australia and the UK. My aim is always to educate and inspire people to eat in accordance with their needs and the season. I am also a caterer and work as a food coach with individuals looking to make dietary changes.
Whenever I am presenting, teaching, catering or working as a private chef, I am always an impassioned speaker on the benefits of sustainable whole food and organic and biodynamic farming practises.
Holly has a wonderful teaching style that is both empowering and passionate, giving you the skill and know-how you need to produce your own wonderful fermented foods and more! Thoroughly recommend one of her classes!
If you're looking for inspiration in wholesome food then this is the class for you. Not only did I pick up further tips and tricks it was a pleasure to be in the presence of Holly and Jude who share their love, wisdom, experience and passion for food. Don't eat before the class as you will be well and truly nourished!
This class delivered all that it promised - practical, nutritious deliciousness. The presenters (Holly and Jude) are warm, knowledgeable, authentic and as real as the food they prepare with care and generosity. Thank you