Classes May to September 2012

REFRESH, RESTORE AND NOURISH IN WINTER

AT THE SERPENTINE BILGOLA
JUNE 12, 19, 26 & JULY 3 6.45-9.45pm $480
or
IN MELBOURNE AT THE GREENGROCER
July 23, 24, 25 & 26 $595

An intensive 4 day workshop to provide you with the what, why, and how of a nutrient dense wholefoods lifestyle.
Each day will feature “A Whole day of Wholefoods Meal Plan” by the end of the course you will have a wide range of ideas and recipes, tips and techniques for easily creating delicious and highly nutritious meals to feed the ones you love. You will also get the ‘how’ of fitting this into your busy life. The course covers the fundamental principles of choosing, preparing and cooking nutrient dense meals; including: stock making, introducing lacto fermented food and drinks, whole grains, beans, sea vegetable and more.
This class will suit omnivores, vegetarians, vegans and the gluten intolerant.
Sustainably fished fish and organic meats will be offered; to those that eat them.

CAPTURING CULTURES- GET THE GOOD BUGS
June 14 10.30-2.30pm $135 PALM BEACH, address supplied after booking
or
June 17 11-4pm $180 THE INTUITIVE WELL BONDI JUNCTION
or
June 21 10.30-2.30pm $135 PALM BEACH, address supplied after booking

or AT THE GREENGROCER MELBOURNE
JULY 28 11-4pm $180 per day or $340 for both weekend classes
All you need to know, to safely grow your own inexpensive probiotic foods and drinks at home. Probiotic foods and drinks help to support immunity, aid digestion and control sugar cravings. Culturing vegetables increases their vitamin content, enzymes and minerals by as much as 100 times! This class will cover: culturing fruits, vegetables and dairy products, such as, coconut and dairy kefir, ginger beer, labne, and yoghurt. There will be a variety of starters to take home. You will leave inspired with your chosen cultures, detailed notes and recipes; ready to get growing. Please let us know your dietary preferences when you book.
No meat or fish are used in this class, dairy products are included; for those that eat them.

SOURDOUGH BAKING-JUST ADD FLOUR AND WATER AT THE GREENGROCER MELBOURNE
July 29 11-4pm $180 per day or $340 for both weekend classes
‘Breaking bread’ is an ancient ritual that signifies caring, sharing and sustenance. The bread of old was leavened with a lacto fermented starter and was somewhat sour, dense and chewy unlike most commercial breads today. This was bread to enjoy that nourished us well, so join the revival and learn to make your own. Discover how to make and care for a sourdough leaven, about sprouting grains and preparing unrefined flours to make irresistible yet nourishing bread, pastry, crackers, pancakes and more. You will leave class with a leaven and all you need to know to grow and nurture it for many years to come.

This class is suited to all those that consume gluten grains. No meat or fish are used in this class, dairy products are included for those that eat them.

THROUGHOUT AUGUST I WILL BE IN PERTH TEACHING UNITS OF JUDE BLEREAU’S NATURAL CHEFS TRAINING PROGRAMME I SHALL ALSO BE RUNNING A RANGE OF PUBLIC CLASSES, HOSTED BY JUDE. CLASSES AND DATES TO BE ADVISED

SEPTEMBER WILL FIND ME IN SYDNEY TEACHING EVENING CLASSES AND FOR THE FIRST TIME IN TASMANIA, TEACHING IN BOTH HOBART AND LAUNCESTON EXPRESSIONS OF INTEREST IN THE CLASSES TO BE TAUGHT WILL BE MOST WELCOME- WHAT WOULD YOU LIKE TO LEARN TASSIE?

Before booking please read booking and cancellation policy.

For enquiries call me on 0412 411 242 or email holly@foodbyhollydavis.com

‘Nourish Food by Holly Davis’ photos © Geoff Lung 1999 – art direction Yolande Gray

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