Event: SOURDOUGH BREAD, BUTTER & PICKLES with HOLLY DAVIS
SOURDOUGH BREAD, BUTTER & PICKLES with HOLLY DAVIS: Saturday 19 & Sunday 20 August 2022
About Holly Davis
www.foodbyhollydavis.com instagram: hollydaviswholefood
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 Iku Wholefoods Kitchen in 1985.
These days, Food by Holly Davis aims to seduce people to better ways of thinking about, sourcing, preparing and eating balanced wholefood meals, by teaching them to make and feeding them irresistibly delicious foods that just happen to be good for them.
Holly has been a long time champion for the attainment of great health through the use of sustainable organic wholefoods relevant to the season, tailored to the needs of the consumer. Her cooking style uses traditional ingredients and embraces the dietary principles practiced by societies prior to industrialised food production.
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.
Workshop description:
Join us at 10am for morning tea in the Loggia and an introduction with Holly to the day ahead when:
You will learn all you need to know about the art of creating, caring for and maintaining a sourdough starter, and its use in making delectable, digestible loaves and more. And...you will take home a little jar of ‘Joseph’ Holly’s 35 year old sourdough starter (named for her Father who ‘raised’ her!).
The dough you make in the workshop will also go home with you, for you to prove and bake; along with the butter and buttermilk we make on the day, so you can enjoy them in the days to follow.
At a relevant break in proceedings, we’ll go to the garden to pick some seasonal veg to pickle, so please bring a hat and wear sensible shoes.
There will be a long table lunch in the loggia as always…but this time, it’s bread & butter for your lunch…with Holly’s pickles and some treats straight from the garden!
I can’t think of a more scrumptious way to round out the winter season…mixing, proving, shaping and baking in a fashion that demonstrates how to fit this wonderful craft into even the busiest life. Be prepared for a day of chatty cameraderie that will have you ready to sally forth into the cusp of spring with newfound skills to put immediately to the test and onto your table!
Cost $335.00 per person 10am – 4pm