FARM TOUR, CLASS & LUNCH AT MOONACRES

BUY HERE-   THROUGH MOONACRES COOKING SCHOOL 

In this hands-on Autumn harvest class, you will venture to Moonacres Farm to meet the growers and gather seasonal produce and then return to the school, to prep and cook a range of small Japanese style Autumn dishes under Holly’s guidance. 

The style of cooking she will be teaching you was at the very heart of Sydney's popular Iku Wholefood Kitchen, an eatery she co-founded with Willem Venter in 1985 and ran until 1997.

Traditional Japanese meals generally consist of a variety of small dishes. These most often include rice, a miso soup, a simmered dish, steamed or boiled greens, a grilled dish, animal products and or tofu, a dish featuring seaweed, a noodle dish and assorted pickles and perhaps something sweet.

There are a few ingredients which form the foundations for many of these styles of dish. We will look at these traditional ingredients, sources of good produce and a variety of uses for these. Holly will provide you with a range of recipes, notes, tips and ideas, to utilize the foundations we make in class.

You will learn the principles of cooking for the cooler seasons and what to look for when choosing various produce. Why the best quality organic and regeneratively farmed produce is vital to optimum health and nourishment. How to choose traditional Japanese ingredients how to use these in several ways and,creating flavour profiles to excite even fussy eaters.

Holly will share what it means to rebalance and how much of each dish is appropriate for your particular needs. All your questions will be answered.

The class will culminate in a lunch at our shared table, eating our grazing style menu together and giving thanks for the abundance of great produce available in Autumn from Moonacres farm.

At the end of the class, you will take home a couple of jars of fermented farm produce you have made.

The class will meet at the school at 9:30am for the bus to Moonacres Farm and return to the school at 11:30 to begin the class. The day ends at 3:30pm.

Holly and the team at Moonacres look forward to seeing you soon.

Buy via the Link above 

IMAGE ©Samantha Mackie

Holly is an inspiring wholefood chef and educator. Born in London, Holly cut her teeth as a chef at Food For Thought in Covent Garden. She moved to Sydney in 1982 where she founded Manna, a restaurant inspired by her interest in Macrobiotic philosophy. She then co-founded Sydney’s Iku Wholefoods in 1985.                 

In her current business Food By Holly Davis she aims to seduce people to better ways of thinking about, sourcing, preparing, and eating balanced wholefood meals, by teaching them to make or feeding them, irresistibly delicious foods, that happen to be good for them.                 

Holly’s been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season, tailored to the needs of the consumer. Her cooking style uses traditional ingredients and embraces the dietary principles practiced by societies prior to industrialised food production. {Food industrialisation}                   

She has also been intentionally fermenting food and drinks to deliciousness for over four decades. Holly’s vision ‘to feed people love’ is expressed in her inspiring and informative cookery classes, her talks, through her articles and when she is catering or food coaching for private or commercial clients.                  

Her range of fermented vegetables, books and live or dried starter cultures are available at Northside Produce market and Carriageworks Farmers Market the first and third Saturday of the month