Macrobiotic wholefood grazing, for all

This is a class about eating well prepared wholefoods, which are most appropriate to you and your needs. An introduction to Macrobiotic principles and an opportunity to understand how these apply to you.

In this class, make a range of delightful dishes which can be offered together for those you feed to choose the ones that suit their needs best. There will be simple-to-make recipes for savoury and sweet simmered, steamed, fried, grilled, fermented and raw dishes to suit omnivores and the rest.

We will learn the value of ferments and seaweeds and how to prepare the most digestible beans, grains, animal foods, vegetables, fruits, nuts and seeds .

Article in Sprout Magazine - The queen of ferment

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.

Tutor: Holly Davis

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