Wholefood educator, blogger and chef Holly Davis will give you a whole new appreciation for wholefood and different ways of preparing it to produce delicious treats. Lacto-fermentation is a fun and interesting way to prepare and preserve foods, and the science behind it will make for some great curriculum connections.
Details
The theme of Holly Davis’s beautiful blog, Food by Holly Davis, is ‘Nurturing, nourishing and delectable wholefood. Made with the best seasonal produce, in Australia’. This is exactly what this workshop is about. Holly has been offering wholefood cooking classes that educate and inspire people to eat in accordance with their needs and the seasons for many years. In 1985 she co-founded Iku Wholefood, a unique food outlet advocating that simple, unrefined food, lovingly handled, can be beautiful, delicious and desirable.
This workshop is ‘pleasurable food education’ in action! Lacto-fermentation is a useful and interesting method of producing food products with a unique flavour and high nutritional value. This method is one of Holly’s passions, so you could not be in better hands to learn its ins and outs. Wholefoods are often less expensive as well as very satisfying – both great reasons for adding them to your school kitchen repertoire.
Additional Details
Lacto-fermentation and wholefoods, with Holly Davis
Wholefood educator, blogger and chef Holly Davis will give you a whole new appreciation for wholefood and different ways of preparing it to produce delicious treats. Lacto-fermentation is a fun and interesting way to prepare and preserve foods, and the science behind it will make for some great curriculum connections.
Date: June 21, 2013
Free!
In stock