Broad bean salad

DATE TBA FERMENTATION 101 HANDS ON

CAPTURING CULTURES


Book Now (https://weteachme.com/l/onMp6UEr)

Description

For Times, costs and booking details Click here

A 3.5 hour hands on workshop where you will learn how to make your own raw, wild fermented foods, using what is available of Moonacres Farm's fabulous organically grown produce. 

You will leave this workshop with a jar of dry salted kraut, a brined ferment and a little dairy or water kefir culture to watch ferment and enjoy in the weeks and months beyond class. 

You will gather a wealth of knowledge about making, maintaining and including your own fermented products at home. 

Bring an inquiring mind and all your questions.

Image red cabbage scrunching ©BenDearnley

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What you will learn
  • Culture your own sauerkraut
  • How to make and care for fermented vegetables
  • how to use cultured foods to support digestion and overall wellbeing
What you will get
  • Notes, tips and recipes
  • Confidence to go home and safely make your own, forever more!
  • Plenty of tasting opportunities
  • Confidence to create a range of seasonal ferments
Parking Info

Exact details supplied after booking


What to bring
  • An enquiring mind and all your questions
What to wear

Casual


Logo

Food by Holly Davis

Vendor since 2013

                                               

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.                 

In her current business Food By Holly Davis she aims to seduce people to better ways of thinking about, sourcing, preparing, and eating balanced wholefood meals, by teaching them to make or feeding them, irresistibly delicious foods, that happen to be good for them.                 

Holly’s been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season, tailored to the needs of the consumer. Her cooking style uses traditional ingredients and embraces the dietary principles practiced by societies prior to industrialised food production. {Food industrialisation}                   

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 range of fermented vegetables, books and live or dried starter cultures are available at Northside Produce market and Carriageworks Farmers Market the first and third Saturday of the month

   

                                   


    

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Refund & Cancellation Policy

Food by Holly Davis requires 72 hours notice via email prior to the start of a class or event for a full refund or transfer.  Refunds and transfers will not be processed if cancellation occurs within 72 hours of the event commencing. We do not offer refunds for missed classes. There are no fees for refunds or transfers. For cancellations prior to the 72 hour cut off, email Food by Holly Davis to organise a refund or transfer.

Refunds come from We Teach Me and take up to 10 business days to come through to the card or account you paid with.

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Terms & Conditions

Our cancellation policy: Just like a concert or theatre ticket, if you are unable to come to class, the cost is not refunded, however you are welcome to send someone in your place. Under certain circumstances, with 72hours notice, a credit may be given for another class (This will be at the providers discretion and subject to the availability of other classes).


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