Contact me

For bookings and enquiries call 0412411242

Or email holly@foodbyhollydavis.com


22 Comments on “Contact me”

  1. Olivia Collier says:

    Dear Holly,
    I have been unable to attend any of your wonderful classes since the birth of my third baby, Harley. I was hoping you may be open to a consultation or can advise on the best class to attend in order to help with Harley. He suffers from reflux and appears to be lactose intolerant. He was also given antibiotics at 4 days old. I am therefore trying to restore or develop a good gut flora and not sure what are the best probiotics for a lactose intolerant 6 month old. If I eat anything dairy related he really suffers. Look forward to returning to all your classes soon.

    Kindest regards,

    Olivia Collier

    • holly davis says:

      Hello Olivia,
      How lovely to have a new member of your family. Lets talk and see what I might be able to offer you. There are certainly foods and drinks that are probiotic and dairy free. I am happy to do a private session with you or the culture classes may be of benefit? general classes will also provide information but not so specifically for your needs. Is Harley eating anything yet? If he is, what are you feeding him? x Holly

  2. cazz ogden says:

    darling holly,…. thanks once again for your inspiring and nourishing blog that always spurs me on to want to cook up a storm… xxxx cazz

  3. Nym Kim says:

    Your pickles are magic!

  4. Justin says:

    Holly,

    Just taking the opportunity of writing so as to thank you and congratulate you for all your work in promoting and creating wonderful wholefoods over the years.

    As a long time and very proud supporter of iku, I am greatly appreciative of your role in establishing the business – and incidentally, what a clever name! Was that your idea?

    I understand iku have some further expansion plans in the works right now and it has been wonderful to see them grow. I have often thought myself very lucky, because if an ideal cafe were to be plucked out of my dreams, it would actually look pretty much like iku.

    Personally I am very keen on the food-related elements of macrobiotics and the traditional Japanese foods that it incorporates. Japanese culture is so centred on respect, it is no surprise to see that with the food as well. I don’t know if you have been back to Japan since your studies, but I have enjoyed eating in Tokyo at a chain of stores called Chaya Macrobiotic. Their philosophy on food and their most contemporary decor reminds me so much of iku. I would highly recommend them!

    Anyway, thanks again. Good health and much success to you for the future.

    Regards,

    Justin

  5. Sophie todhunter says:

    Hi holly, I am at the snow with nym kym and had your divine beef and black bean stew. It is heaven. I have 2 daughters who were diagnosed with coeliac disease last year and struggle
    To find recipes everyone in our family eats….. This was one of them, is there any way you would part with your recipe? Sophie todhunter.

    • holly davis says:

      Hi Sophie, Yes of course I will give you the recipe. It may take me a little while to get it to you.
      Partly its the quality of the grass fed beef and the rest is slow cooking and well developed flavours.
      I am delighted you enjoyed the food together.
      warm wishes, Holly

  6. Linda says:

    Hi Holly,
    Why can’t I find your book anywhere…. for some reason I have only just discovered you and your book and I would really like a copy, but I just can’t find one!

    I am also interested in your classes in Sydney.. would love to hear about more dates this year..

    With thanks
    LInda

  7. Philippa Hedges says:

    Hi Holly,
    Just spoke to you on the phone. I am very much looking forward to doing a culture course with you, hopefully in the inner west.
    Philippa

  8. Miriam says:

    Hi Holly

    I was interested in attending your sourdough course and the fermented foods workshops. When will you be holding these next?

    • holly davis says:

      Hi Miriam,
      Thanks for your interest in my classes. I am working on the next programme now, it should be up in 10-14 days once i have a number of things sorted.
      if you would like to subscribe here you will get posts as they go up. Best wishes and i hope to see you soon.
      Holly

  9. totallyours says:

    Hi Holly,
    I’m just wondering if I’am able to purchase kefir grains or Kombuccha SCOBY from you, if not do you recommend a safe reliable place.

    • holly davis says:

      Hi, you can, sorry i didn’t see your request until now.

      Thanks for your email.

      I do have Kombucha scobies that I can send you. I charge $25 to mail these to you.
      Let me know if you would like one and i will email you my bank details.

      I am away until January 14th but can mail to you after then.

      Kindly,

      Holly

  10. Zoe Yelds says:

    Hi Holly,

    Last year I attended a wholefoods cooking class with Jude Blureau. It was wonderful! I have recently had trouble finding kefir grains & Jude said if we were struggling to find kefir grains to ask you for more info. Can you help?

    I’d also love to learn more about lacto fermentation with you. Do you have any courses coming up?

    I live in Bondi. I am an organic gardener & vegetarian & I love food! Haha

    Hope to hear from you soon.

    Big love & Peace,

    Zoe

    • holly davis says:

      Hi Zoe,
      Thanks for asking. Yes I have dairy, and water kefir grains and Kombucha scobies.email me if you’d like me to send you some and i will send details. I am just now writing up the next classes so you should see them in a few hours. i will be doing a capturing Cultures class at The Intuitive Well in Bondi, Sunday March 11th, it will be a 5 hour workshop with lots of good vegetarian things to eat and masses of info to digest, cultures to take home, notes and recipes. The cost is $180 and good to book early if you are keen. Warmly, Holly

  11. Julie Small says:

    Hi Holly please could I stay on your mailing list Thanks julie

  12. Monika says:

    Hi Holly,

    I just found about you and your great work through Glenaeon Rudolf Steiner School. Love your website and what you are doing. I am delighted to have discovered you, one who has an extensive knowledge and practical experience with wholefoods.

    Apparently you will be doing a talk on Cooking with Wholefoods at the Castlecreg campus. I would really want to attend but not sure if I will be able to make it this Saturday as my day is kinda packed, but I might me able to squeeze in for your talk somehow.

    I would like to know of what will you be covering on the day. Are there going to be any cooking presentations or is it going to be more sort of theory based? Anything related with meal planning? Or is it going to be more general? Is it going to be WAP diet oriented or not?

    We’ve been following a WAP diet for a while now or to be more specific a not so official full GAPS diet because of my 3 year old mild but multiple food sensitivities. Being on a organic wholefoods diet has given us heaps of health benefits but somehow I feel exhausted of constantly preparing and cooking even though I do enjoy do it. Partly it is because of a lot of food restrictions so not much variety and flexibility and no convenient packaged food:) I am looking for cooking tips on how to bring in some sanity to my world of food, because as it is now anything to do with food stresses me out and it shouldn’t be that way.

    I would appreciate if you can briefly give me a bit of information about the cooking with Wholefoods talk please. Being tight with time I want to make sure if this is one I should attend or might be another one you would suggest/recommend for my specific situation even though I would love to attend all of your classes:)

    Blessings,
    Monika

  13. GARY DEVOY says:

    Hi,
    Does your book contain the recipe for Bancha tea cake.I previously worked for Macro’s
    in Bondi junction some 20 yrs ago before returning home to the UK were i have tried
    to replicate the cake without success,
    Regards,
    Gary.

    • holly davis says:

      Hi Gary,
      Sorry for the long delay. No the Bancha tea cake recipe belongs to Iku, so it is not in print or mine to divulge. I expect we must know each other by sight? 20 years goes by quick. Best wishes, Holly

  14. Lisa says:

    Hi Holly!
    Thanks so much to you, Jude and Rosalba for the fabulous workshop yesterday. I learned so much and it was so nice to be introduced to a few new faces in the Wholefood/Healthy eating community. You ladies are amazing!

    Is your book available to buy at bookstores or through you?

    Also, what brand of Fish Sauce do you recommend? I forgot to look at the label and my hubby and I have used a few that aren’t great.

    Thanks!
    Lisa


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