Do you have any questions about any of your fermenting countertop concoctions? Holly Davis will tackle any questions you might have about fermenting. This event is suited to the uninitiated and the seasoned fermenter looking to tackle their next culture...
Have these thoughts crossed your mind recently?
“I’m hearing ferments are worth eating with every meal however what’s on offer to buy is rather expensive.”
“Perhaps, I could make my own but is that safe to do? I mean ferments contain bacteria, right?!”
“I made sauerkraut or kombucha… but I got nervous about consuming it…because it went slimy, grew brown bits, started furiously bubbling, so I threw it out.”
“I have made ‘x’ successfully and now I’d like to try ‘y’ but where to start and what to look out for?”
Well, here is the opportunity to learn some of the what, why and how of fermenting your own food and drinks. Get your fermentation questions answered from someone who has been fermenting for over four decades! If you have a question or concern it's most likely Holly will have something to say about it. The content will be determined and driven by your queries and wonders.
We will eat and drink some happy, healthy ferments together, because if you are not yet a fermenter one bite may be all it takes for you to get hooked on the vibrant tastes and textures of these valuable foods. Holly will describe some of the processes, as she answers you queries, bring your open mind and a notebook and pen too.
If you’d like to bring your ferments, please do. Any live experiments are always helpful to visualise during the learning process. Any live experiments are very useful aids to the learning process.
Suitable for: Beginner to intermediate fermenters
Provided: Tastings on the day
Bring: Your ferment experiments + questions + paper + pen
Our teacher: Holly is an inspiring wholefood chef and educator. Born in London Holly cut her teeth as a chef at Food For Thought in Covent Garden. She moved to Sydney in 1982 where she founded Manna, a restaurant inspired by her interest in Macrobiotic philosophy. She then co-founded Sydney’s Iku Wholefoods in 1985.
Holly has been a long time champion for the attainment of great health through the use of sustainable organic wholefoods; appropriate to the season and the needs of the consumer. Her cooking style embraces the dietary principles employed by indigenous people from around the globe, prior to industrialization. She has also been intentionally fermenting food and drinks to deliciousness for over four decades. Holly’s vision ‘to feed people love’ is expressed in her inspiring and informative cookery classes, her talks, through her articles and when she is catering or food coaching for private or commercial clients.
Her latest book Ferment - A guide to the ancient art of culturing foods, published by Murdoch books launched this September, it is in its second print and will be published in the USA mid next year.