Spring Supper with Ferments October 31st


Next Available: 31 Oct 7:00PM
4.0 hours

Description

This is an exclusive meal, cooked by me, for you. Presented by Avalon's wonderful independent book shop, Bookoccino. This dinner is to be held at The Boathouse Group's fabulous location Moby Dicks, over Whale Beach. I will be making dinner to showcase a range of the delicious recipes in my new book Ferment A guide to the ancient art of culturing foods.

7pm Arrive to a glass of sparkling strawberry Jun and then sit down to share Crusty Sourdough with Kefir Cultured Butter and Fennel and Juniper Cured Bonito, Maple and Peppercorn Cured Sirloin with Cultured Radishes and then carve into Roast Duck filled with Quinoa and Amaranth, a Sprouted Spring Bean Salad with a Verdant Green Booch Dressing and crispy Cucumber Kimchi. Conclude with a slice of Swedish Cultured Filmjolk Ice Cream, Local Honeycomb and a tot of Mead. Vegetarians, make yourselves known and you will be well catered for too.

$80 for dinner and there will be a bar available to order your party other drinks if you wish.

Bookings are essential book here or Call Bookoccino on 9973 1244 or email hello@bookoccino.com.au

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Class Schedule



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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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