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 demonstration 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 .
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