Winter warming wholefoods for lunch and dinner, with a ferment, or two - a demonstration/ hands on class. Cook once, eat twice is an adage I adore. This class will provide all you need to eat well all week!
Warming one pot cooking and seasonal ferments will be taught with a range of pre prepared ferments to try with lunch. Receive a guide to the seasons produce and prepare, cook and ferment some of this bounty. There will be a range of dishes utilising vegetables and fruits and a little meat, along with nuts, grains, beans and seeds. All these will be prepared in ways that optimise their cooking time, deliciousness, nutrition and digestibility.
Toasting brown rice before baking it in stock creates something quite unexpected, this will be served with a shiitake mushroom and ginger sauce which could be made to suit vegans or omnivores alike. This is just one of the dishes you will learn and try in class.
The ovens will be on, the pots will be bubbling, there may be custard! Expect slow cooked savoury and sweet dishes you can cook once and eat twice or more for breakfasts, lunches and dinners. Get cosy and explore how to get the most from the seasons offerings and preserve a jar of something good for you to take home to ferment.
This class is suited to the omnivorous, gluten free and vegans will be catered for too.
We are extremely lucky to have Holly Davis as a regular stall holder at the Northside Produce Market with her fabulous fermented products! See the markets page on our website for more details.
Images: Banner - Winter produce ©Samantha Mackie. Gallery Images - L to R 1-8 1. & 3.Samantha 2. 5. & 7. Holly 4 & 8 Geoff 6. Ben Dearnley
Holly Davis, inspired wholefood chef, author and educator, co-founded Sydney’s Iku Wholefoods in 1985. She has been intentionally fermenting food and drinks to deliciousness for over four decades. Image : Ben Dearley