A ONE DAY WORKSHOP TAUGHT BY HOLLY
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 (Before it was vegan!) . We will make a range of delightful dishes. There will be simple to make recipes for savoury and sweet simmered, steamed, fried, grilled, fermented and raw dishes. This class will be taught by Holly alone.
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.
You will learn the foundations of Macrobiotics; seasonal food & seasonal cooking methods, food energetics, an understanding of the principles of yin & yang, and how to restore or maintain optimum health through a balanced approach to eating & living.
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 savoury steamed egg © Geoff Lung
- 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.
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
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).