Please note that there is a misprint in the Term 3 & 4 What’s On Guide regarding the date of this course.
Wholefood eating; to lighten your digestion. After this class you will have a full understanding of food combining principles and a good range of recipes to support you to cleanse and nourish this spring. A gut supportive style of delicious eating, including a simple Spring ferment to take home with you.
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