A demonstration class showing clever wholefood cooking, to prepare food you can utilise in different ways, more than once and to suit all those you feed.
All the principles for eating a nourishing wholefood diet will be taught and there will be resources, including a variety of recipes, to assist you in being a healthy wholefoody every day. For instance with a simple pot of beans and grains cooked at a point in the week to suit you, you may then make… a soup, salad, main, snack or desert by adding other seasonal ingredients and a variety of cooking styles.
We also love having 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.
*During COVID: Students studying on-site at NSCC will be expected to assist their tutor in a post-course clean down of the room & anything used during this time. Please understand we are putting in strict protocols across the board to ensure the safety of our entire community.
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. Photo: Samantha Mackie