A SERIES OF FOUR PRACTICAL AND THEORETICAL ONE DAY WORKSHOPS TAUGHT BY HOLLY AND GUEST PRESENTER KIMBERLY ASHTON.
DAY 3. MARCH 8 - REVIVE WITH WHOLEFOOD NATURAL REMEDIES, ANCIENT WISDOM FOR MODERN TIMES . Simple home remedies, tonics, poultices and restorative broths to restore balance.
Class includes: cooking demo with the opportunity for a little hands on, if you'd like, sharing a delicious lunch, theory and discussion with plenty of time to have your questions answered, a selection of recipes and notes to deepen your knowledge and inspire you to apply Macrobiotics in your kitchen and daily life.
Over the four days you will learn the foundations of Macrobiotics; seasonal food & seasonal cooking methods, food energetics, an understanding of the principles of yin & yang, healing tonics and how to restore or maintain optimum health through a balanced approach to eating & living.
SEE CLASSES PAGE FOR THE OTHER DATES BELOW...
DAY 1. FEBRUARY 9 - MACRO WHAT? The foundations and their applications made clear, this class provides the theory and teaches a range of useful condiments, which we will be eating with our lunch.
DAY 2. FEBRUARY 16 - THE ENERGETIC PROPERTIES OF FOOD AND COOKING or how to utilise time, temperature, salt, water and pressure to transform ingredients to suit your needs.
DAY 4. MARCH 22 - HOLLY'S MUCH LOVED IKU FAVOURITES; TIPS AND TRICKS FOR SEDUCING PEOPLE TO EAT WELL! A grazing table lunch of some of the original Iku recipes. .
ABOUT KIMBERLY ASHTON... Kimberly is an Australian wellness coach, macrobiotic teacher & author of a Chinese Superfoods cookbook. She is returning to Sydney after 18 years in China where she owned Shanghai’s first health food store, cooking studio and health café, and worked as a macrobiotic counsellor and coach. She has been teaching Macrobiotic Philosophy and Cooking in Japan, China and Taiwan. We are very fortunate to have her here to teach us all.
Our class will suit all dietary needs, vegan, vegetarian, vegaquarian, and the omnivorous.
We will be using fresh, local, seasonal organic and biodynamic produce sourced from growers at Carriageworks Farmers Markets, Spiral Foods Macrobiotic range and dry goods from Honest to goodness, suppliers we know, love and trust.
Image Umeboshi plum and shiso leaves © Ben Dearnley
- The fundamentals of Macrobiotic philosophy
- The foundations of macrobiotic cooking
- How to create balanced meals to suit everyones needs
- A full understanding, theory and practical skills
- Recipes, detailed notes, hacks, tips and tricks
- Starter cultures if desired
Park on Wilson St in front of Two Good as there is no parking available behind the building.
Casual but shoes to fully cover your feet
Wholefood enthusiasts interested in nourishing digestible dishes
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.
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).
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