I am teaching in Darwin June 29 and 30. Please spread the news but if you know her, please don’t share where my daughter India might see

Cultured vegetablesMy baby, India, turns 20 in June. Having been parted for so long we are going bush together; to celebrate our reunion and her birthday, but where remains a surprise I hope, until June 13th. This is the best time of year to visit Darwin and a long hard winter in London finds me desperate for warmer climes. French canadian Carole Baillargeon worked at Iku in the early 90’s, she left to for Darwin and established ‘Darwin Yoga Space’. Carole is keen for me to teach a few classes while I am there and so the weekend of June 29 and 30 will be dedicated to that and India will be my beautiful young assistant (I am assuming!). If you have contacts you think might benefit from coming to these classes please pass on this link, all the information is there and bookings can be made through the Yoga School http://www.darwinyogaspace.com/#/holly-davis/4576878769 I am excited to be travelling north and in such good company, there will be tales to tell and we are likely to be keeping instagram busy whilst we are there. My Instagram page is – wholefoodee


Christmas catering menu’s to inspire you. Expect a few recipes in my next newsletter, subscribe to receive

Watery images from the great southern land and from the cold north. Winter is represented by the element water.

Sadly, for me there will be no in-house Christmas catering appointments in beautiful Palm Beach downunder. However if you need any ideas or information for your events let me know.

I am still in England, where my mothers health has improved beyond expectation. I like to think that our loving care and my nutrient dense cooking have been the cause. I am certain these have helped but my mother is a woman of great heart and spirit with a fighting passion for life and she is loving having my sister and I ‘at hand’. So here I stay, for now.

In Britain it is the season for hunting, shooting and fishing and game is in plentiful supply. It is also time to get close to a roaring fire and spend time celebrating with friends. There is masses of fantastic produce here, which I can’t wait to utilise in my Christmas events catering.

I have recently had the great pleasure of cooking up some exquisite local produce for the most delightful people. There is nothing more fulfilling than spending the time it takes to produce beautiful food, for people who recognise what that takes and enjoy the results.

Although it is Autumn here I was asked to deliver very light, interesting food with Australian/Asian style and to ensure the diners were sated but in no fear of being overly full. I generally develop menu’s in conjunction with a clients wishes and cost according to the number catered and the menu chosen. The possibilities are endless and with wonderful winter local grass fed meats, game, seafood and produce to use  I am anticipating sumptuous events – now all there is to do is spread the word and bring on the clients!

If you have friends in London please pass this on, so that they might utilise my talents over the festive season and beyond. If I have catered for you and you have appreciated the results, your introductions and recommendations would be most appreciated.

My UK Mobile 07786922248 or holly@foodbyhollydavis.com

Here are two recent menus that may inspire you this season. If you need ideas for substitutions of seasonal produce local to you, drop me an email. All animal produce chosen is organic, free range and grass fed, and fish are line caught or sustainably fished.

Canapes

  • Crisp Kombu bows
  • Daikon and lotus root with ginger arame
  • Kohl rabbi with chilli cured sashimi
  • Seared eye fillet twists with sesame mustard oil and shiso leaves

Main

  • Whole poached hake
  • Short grain brown rice and mixed toasted seeds salad
  • Blanched mixed radish salad with arame, sprouts and a brown rice vinegar dressing
  • Wilted kale and green beans with toasted sesame seeds
  • Crisp bitter greens

Pudding

  • Pears poached in a light ginger, mirin and vanilla syrup
  • Mascarpone cream and maple sugar shards

 or

Canapés

    • Native Oysters – with umeboshi and fresh mint
    • Steamed Orkney hand dived scallop; on the shell, with yuzu and ginger juice – if you haven’t yet, subscribe (on right) to receive my newsletter and this recipe
    • Seared Tuna with shiso and fresh horseradish
    • Hot smoked guinea fowl breast with garlic chives and beets wrapped in pickled red cabbage

Main

    • Barberry duck breast with star anise, mandarin and ginger
    • Sautéed quinoa with puy lentils and tiny cut vegetables
    • Citrus fennel salad with watercress
    • Crisp bok choy with tamari dressing and toasted seeds

Pudding

  • Almond milk jelly in green tea syrup with a crisp hazelnut macaroon – if you haven’t yet, subscribe (on right) to receive my newsletter and these two recipes

Summer in Australia is bejewelled with cherries. Christmas cake, upcoming classes, Christmas catering and probiotic cultures

Naturally leavened Christmas cake in the making, one for tomorrows class and one for the pantry.

If you are keen and very quick, there is a place in my Sourdough baking, including cake class tomorrow November 6th. The class is being held in a private home, an intimate event with only 6 participants and lots of time to get your baking questions answered. It runs from 11-4 at Coaster retreat, access is by ferry from Palm Beach wharf, give me a call if you are interested to join us. I ran this class while in Perth last and it was a massive success. Using a natural sourdough leaven and slow fermentation ensures that the delicious sweetness of organic fruit is supported by the most digestible organic flour. My Chistmas cake gets its light, moist texture and rich flavour from the addition of Coopers stout and a little unpasteurised white miso!

The November 9th class, Quick Spring Delights; wholefood meals in 20 minutes is full to bursting. Jude Blereau was just here in Sydney, lucky us, she coined this The Little Black Dress Class!– Due to the rush of interest Michele and I  have opened a new date for this same class on Wednesday November 30th from 11am-3pm, cost $125. Michele’s Balmoral address is provided after booking. Places are already being snapped up so if your interested or know someone who might be, please contact michele@ahealthyview.com.au at your earliest convenience.

Christmas Catering I have already taken a few bookings for Catering jobs leading up to Christmas. You might like to consider having me cook you a range of delicious wholefood canastables for stocking your festive fridge. If you are planning events prior to December 20th or during January please be in touch soon, to assist me in planning and to avoid disappointment. Here are a few ideas for the sorts of things that keep well, which I could deliver to you to make your Christmas delicious and a little easier. Beluga lentil salad with assorted mushrooms, Gravlax King fish (a more sustainable and healthier option than farmed salmon), Organic Mushroom and chicken liver pate, Organic cucumber, ginger and mint salad, Star anise and ginger roasted organic pork neck for slicing cold, Mirin and vanilla poached organic summer fruits, Gin and orange pickled organic cherries-these are fantastic with cold meats or summer fish dishes, Cultured organic red cabbage pickles, Organic Kim chi pickles, and of course an organic Chrissy cake and so much more… The price for such home delivered treats? The food costs plus $70 an hour to shop, cook and depending on your location, to deliver.

I have Probiotic cultures and cultured vegetables for sale too, these are fabulous to have on hand to prepare your digestive system for the festive times ahead and to aid recovery afterwards. I have Kombucha, dairy kefir and water kefir SCOBy’s, to give away if you come to Palm Beach or for sale when posted to you. I charge $25 for one $35 for two or more; they come with instructions for maintaing them. I also make and sell a range of cultured vegetables which make a fabulous addition to many meals, these valuable foods help to reduce sugar cravings whilst also supplying vast amounts of beneficial bacteria, vitamins and live enzymes. Red cabbage, lemon and ginger is a favourite of mine. I will post the basic recipe for making your own soon. Many people who have not been to a Capturing Cultures Class, and actually also many who have,  prefer to buy these pickles; rather than make their own. The cost when collected is $25 per 750 mls glass jar or $40 per 2 litre glass jar. It isn’t difficult to make these pickles but many folk fear the B word!

Lightness of being and stunning light itself makes Spring into Summer a glorious time. Enjoy every moment…


Learn to make a range of delicious, nutrient dense wholefood dishes; ready in 20 minutes

Quick spring delights.

November 9. Balmoral Beach.

Spring is the season of renewal, the colour green abounds. It is the perfect time to consider our self and to cleanse while enjoying a wide variety of exquisite tastes, colours and textures; that raise our spirit and lighten the load on our digestive system.

A cooking class at ‘A Healthy View’ Balmoral Beach Mosman

Nutrient-dense wholefood meals to nourish you well; without being calorie-rich. Learn to make quick, cost effective and delicious meals to suit the season and satisfy those you feed.

The classes I teach at nutritionist Michele Hedges home and business, ‘A Healthy View’ have the added benefit of her valuable input. Together we are an informative team and these classes are always a lot of fun.

11am-3pm November 9th $125
Be quick to contact Michele; numbers are strictly limited. michele@ahealthyview.com.au

The class demonstrates the dietary principles that traditional societies have used for millennia; using the least refined local and organic ingredients.

The benefits of eating this way include: ease, reduced sugar cravings, an improvement in behavioural issues, natural weight loss, increased satisfaction and hormone regulation


Update on appearances and cooking classes

The Organic Expo and Green show has arrived today is the first day, this year it is in both Sydney and Melbourne.

For details go to http://www.organicexpo.com.au/

Each year its popularity grows and the numbers of visitors increase. The organic industry has come a very long way since I opened Iku in 1985. At that time organic was associated with muddy vegetables and not much else. Biodynamic rice was only available 9 months of the year and everyone thought us crazy for championing the cause. It is heart warming to see the growth and burgeoning interest.

I will be onstage tomorrow August 13th  at 1.30pm demonstrating a few simple dishes that reflect the principles of a wholefood way of eating, if your about do come and say hello. I will have recipe cards with menu suggestions for a wholeday of winter wholefoods and I will be discussing foods that harm and foods that heal. I will be making and discussing a compound butter mix, which offers a range of highly nutritious fats, an Andean grains Casserole which demonstrates all the principles of nutrient dense eating and showing people how to make their own delicious chicken stock.

I will post the recipes here next week for all to trial and enjoy. I hope to see you there.

August 13th and 14th  The MINDD Conference is being held at the Jockey Club in Randwick I will be discussing fats and their benefits at 12.30pm August 14th, for more information go to http://mindd.org/s/archives.php/266-MIFOC-2011.html  this is an invaluable event for all parents and would be parents.

I have a Capturing Cultures Class in Palm Beach NSW on August 28th, there are places still for that one.

I will be in Perth teaching with Jude Blereau  at her Wholefood Cooking School September 10th-18th contact Jude for the programme and for bookings, be quick these sell out very fast. jude@wholefoodcooking.com.au

Bondi Class programme is yet to be confirmed, please contact me if you are interested in these, or subscribe here for future updates.

Bookings for private and small group classes in your home are being taken too.


Coasting through winter with food and friendship

Winter on Pittwater is beyond glorious. We spent a lovely sunny day with our  friend Lucienne and her generous mother Cherie at Cherie’s home in the bush. It is a short ferry ride from our home to hers but it feels like a world away, no cars to be seen or heard in this stunning, boat access only, bay. It was a day of shared cooking, festivating and feasting together with visits from unexpected and opportunistic diners and tea drinking friends. A day that reminded us all of the pleasure it is to be alive and able to share our selves. It certainly helped that Cherie’s home is exquisite and that every direction you look your eyes are met with beauty, be it a tray of sparklingly clean glasses, a wall of fine art, her Chinese red leather chair or beautifully framed outlooks onto nature, days like these make me very grateful for life and loved ones.

A native Firewheel tree provided these spectacular flowers and since the bush abounds with ravenous wallabies, possums, bush rats and goanna  fruiting shrubs must be contained; hence the beautiful bird cages. Below are a few of Cherie’s beautiful botanic watercolours and her colourful palette.

Lucienne and I took to the kitchen and while she made silky linguine India and I made side dishes. Together we cooked cockles and muscles alive alivo and the meal was delightfully shared.

   

This insistent goanna muscled in too and caused a fair bit of  a stir before the sun began to sink and it was time to pack up, return the shells to the water and take tea on the deck and a boat ride home.


Free to roam, organic wholefoods grown at home

In my book, growing real organic wholefood and friendship go hand in hand. It takes tenacity and hard work to grow real food but the rewards are many fold. I count my daughter and I incredibly fortunate to have such foodie friends, whom we adore, who are committed to growing free range organic food, at home in the country.  ‘The country’ fits the Sussex like area they live, where hills roll and European trees proliferate, this is not really ‘the bush’. We spent a fabulous wet weekend prior to Easter, at Glenquarry, a magnificent rural haven; not far from Bowral, two and a half hours from home. Antonio Ramos and Camilla Mahony are the proprietors of ‘Olive Green Organics’ their life is about providing Australians with the best packaged organic produce,sourced in Italy and South America. They sell many great products including the best gluten free pasta I have ever tried and traditionally farmed high altitude Quinoa and Amaranth from the Irupana collective in Bolivia. They and their truly divine nippies Paloma and Maximo live on the land in harmony with the elements growing most of their fresh food. This family is committed to developing nourishing soil in and on which to raise nutrient rich produce, to feed themselves and many of their friends. Maximo and Paloma are learning about respect for life and death and real food through their inclusion in everything it takes to grow your own. These are happy free roaming children who are a delight to be with, they are well nourished with love and the best the land can offer. All the animals growing here are destined for the pot, in their right season but while they live, they are much loved and carefully tended.

In the past couple of years we have cooked and feasted on incomparable home grown pig, sheep, duck,cockerel and a wide assortment of vibrant mineral rich vegetables. On this Autumn visit, we came home with large Queensland blue and French heirloom Potti Marron pumpkins, onions, carrots, eggplants, fat bunches of just picked herbs, yacon (a South American tuber to eat raw or cooked) and a Cockerel; not much makes me happier than having fine produce to create with. Antonio and Camilla share the many tasks but it seems to me, he is lord of the four legged beasties, Henry the dog and the soil, while Camilla devotes her time to raising the two legged creatures including the most fabulous collection of heritage breed ducks and poultry, however, the lines of work are fluid. Camilla is breeding poultry with function as her goal, there are 40 or more chooks and we were fortunate to arrive the week 14 young cockerels met their maker and thus the cooking pot, that was a delicious sadness, pics of a most delicious Coq au Vin to come.

Camilla’s free ranged chooks provide eggs in the extraordinary array of colours, seen in the photo below. The grey blue birds are Arucana they lay the light blue egg, this breed, like Antonio, hails from Chile. I am sure Antonio’s heritage is a contributing factor in his magnanimous come one, come all, lets eat together nature. Camilla quietly embraces and engages the many and ensures peace and order have a home too, they are a special family and India and I always leave with full hearts and fuller stomachs. Together we all cook and chat and plant and reap and laugh and walk and bake and cook and eat… This trip we ate hot cross buns from ‘Flour, Water, Salt’ Bowral’s Sourdough bakery, definitely worth a detour to go here where the bread and cakes reflect someones careful attention and passion. We made a range of delicious meals that included one of the Potti Marron pumpkins stuffed with home grown minced pork, garlic, onions and whatever else it was Antonio added to what he called his ‘porkognese’, this dish inspired me to make something similar when I got home but I used lamb and pomegranate in mine, photos will follow. These pumpkins have a dense flesh, they are not very sweet but they are totally delicious and look gorgeous. India and I made a fig and chestnut tart and Camilla wowed us all with her cockerel casserole and roasted rack of home produced lamb. I left them with a monster loaf of freshly baked sourdough bread, which Antonio told me he was still eating a week on. Above are photos of the poultry, the magnificent French ‘Moran’ cockerel is top left, his feather footed missus lays the chocolate brown eggs below, on his right is a Dutch Barnevelder chicken, she lays the medium brown breakky. The ‘Silver Laced Wyandotte’ is an American breed, she lays the cream coloured eggs. The white eggs belong to the large showy five toed, top-knotted French heritage Houdan, she refused a photo; the French once considered Houdan to be the best birds for eating, today they are mostly bred for their looks. It seems then that egg colour has to do with breed, not feed as I had previously thought. These impressive looking eggs are all utterly delicious. I am keen for my own heritage breed chickens but for now I make do with tending my neighbours two free roaming Isa browns, reliable layers who provide us with a delightfully brown egg each, each day they are away. Collecting eggs from free ranging hens is somewhat like finding hidden treasure and is, I believe, a pleasure not to be missed by anyone. That eggs from truly free ranging hens are also a perfectly balanced package of easily digested nutrients makes them a gift of nature not to be taken for granted.