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Clever wholefood cooking, to prepare food you can utilise in different ways, more than once and to suit all those you feed. All the principles for eating a nourishing wholefood diet will be taught and there will be  plenty of resources, including a variety of recipes, to assist you in being a healthy wholefoody every day. For instance with a simple pot of beans and grains cooked at a point in the week to suit you, you may then make… a soup, salad, main, snack or desert by adding other seasonal ingredients and a variety of cooking styles. A pot of slow simmered bones and root vegetables will make an excellent dinner tonight and the most delightful lunch tomorrow.

Image ©Samantha Mackie

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What you will learn
  • The what, why and how of wholefoods, this is an introduction to a range of ingredients and fundamental techniques to employ, for no fuss, affordable cooking, everyday
  • How to choose the most sustainable produce and animal products, what to ask and what to look for when buying: fruits, vegetables, eggs, dairy, meat, poultry, fish and seafood
  • How to: Make and utilise bone broth
• Prepare and cook nuts, seeds, beans, legumes and grains
• Including sea salt and seaweed
• How to make and include lacto fermented condiments and drinks • Create wholesome sweetness for everyday delight
What you will get
  • A deeper understanding of wholefoods
  • Inspiration
  • Everything you need to know to expand your repetoire
  • Recipes, Tips, and Notes
  • To eat all the dishes demonstrated

What to bring
  • Your favourite pen
What to wear

Casual but shoes to fully cover your feet

Appropriate for



Food by Holly Davis

Vendor since 2013

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.

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Refund & Cancellation Policy

Food by Holly Davis requires 48 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 48 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 48 hour cut off, email Food by Holly Davis to organise a refund or transfer

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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 sufficient 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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