Saturday 21st October 10am- 3pm PART ONE CLASS IS FULLY BOOKED

 To be held at Jude Blereaus beautiful home. All bookings through Jude here 

A 5 hour demonstration class, to explore and better understand where fermented foods fit in a wholefood life and how they support our overall wellbeing.

Today is all about capturing beneficial native bacteria to create a range of foods to add to a wholefood diet, to enhance flavours and provide a diverse range of probiotic support. This class includes the fabulous easy to make gluten free Ethiopian flatbread ‘Injera’ and a range of accompaniments and a naturally leavened sweet pastry, for a pie to be served with a Swedish cultured cream. You will take home notes, recipes and the cultures you would like.

Cost: One day class 21st - $185 per day or book together with a friend and save $10 each, pay $350

or book two people into part 1&2  $680 total   

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Class Schedule

What you will learn
  • About wild fermentation and why it is of value
  • How to create ferments from raw ingredients
  • How to use fermentation for delicious sweet and savoury results
What you will get
  • Comprehensive notes and recipes
  • Cultures to take home
  • Delicious tastings of all the ferments taught

What to bring
  • An open heart and mind
What to wear



Food by Holly Davis

Vendor sincce 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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Cancelation & Refund Policy

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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