A masterclass with the author of Ferment, a guide to the ancient art of culturing foods, Holly Davis.
Pick it and pickle it. Take a walk around the farm and harvest some of the farms bounty which we will then prepare, so that it naturally ferments to crunchy, sour, probiotic deliciousness over the coming weeks. Falling in springtime, expect plenty of green vegetables! If these don’t suit our purpose we will transform them into a salad and eat these with a few of Holly’s previously fermented vegetables.
In this hands-on workshop, you will learn the following:
· Which spring vegetables ferment the best and which do not
· How to prepare ingredients for bottling
· What goes with what and what spices improve the life on offer in your ferments
· How to bottle to maximize fermentation and by which method
· How to dry salt vegetables
· How to brine vegetables
· How to ensure your ferments provide you plenty of probiotic goodness
· How to tell that fermentation is underway and when to refrigerate
· How to get fussy eaters to eat these valuable foods
· When a ferment should be chucked out
Now that’s an extensive amount of information. Enough for you to leave feeling confident in your future fermentation ventures! You will take home what you make in during the class and then you can go forth and get busy including a little of these foods in every meal.
Suitable for: Beginner to intermediate fermenters
Provided: Tastings on the day + produce from the farm + take home what you create with your harvest
Bring: Your fermentation 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.