Since 1972 when she was just 14, Holly’s mission has been to seduce people to better ways of sourcing, preparing and eating, sensorial, well-balanced wholefood meals. Her means have been, as a wholefood chef, co-founder of Iku Wholefoods Kitchen, in Sydney Australia 1985-97,author of Nourish 1999 and Ferment 2017 and as a presenter and teacher; in person and online. She has a world of experience to share, particularly as a fermenter and exponent of Japanese wholefoods.
Norvolk (Northern people) is my friend Carla Visch’ beautiful Swedish bakery and cafe, in Scheveningen, the port area of Den Haag. I am teaching 5 classes there in November…
Please come to a series of 3 hands on fermentation classes or learn, to make sourdough breads with us, in her bakery or come, to an evening demonstration, using the best quality Japanese Wholefood ingredients and then we will sit to eat a delicious dinner together and share a glass of sake.....
Classes at Norvolk Scheveningen
NOV 8 | SPARKLE & FIZZ
NOV 15 | PICKLE & POP
NOV 17 | A JAPANESE WHOLEFOODS COOKING CLASS & DINNER
NOV 21 | SOURDOUGH MAGIC IN THE LOWLANDS
NOV 22 | DAIRY MARY FERMENTS
Classes will be informal and fun, there are several to choose between and you will be welcome at one or all. Read on for what and when and click the links for more details and to book your places: https://www.foodbyhollydavis.com/classes/