I believe that cooking, is an alchemic art form, not an exact science. 


what I offer

More than 30 years experience working in the whole food industry has seen me, a retailer, wholesaler, manufacture, trainer, caterercoachauthor and creator of wholefood menus, businesses and products.

I run small and large group wholefood cooking classes that educate and inspire people to eat in accordance with their needs and the seasons. Classes, which demystify ingredients and ensure you know how to choose and get the most from the foods you consume.

Currently my work centers around teaching inclusive, omnivorous wholefood cooking classes  which, are designed to educate and inspire people to eat in accordance with their particular needs and the season. These classes are informed by my understanding of macrobiotics and they are based on the traditions and principles of societies diets, prior to industrialisation. I am also a caterer and work as a food coach; with individuals undergoing a healing crisis and those seeking to make dietary changes. Whenever I am presenting, teaching, catering or working as a private chef  I am always an impassioned speaker on the benefits of whole food and organic and biodynamic farming practises.

I write wholefood recipes and provide information for liveability.com.au each month

Looking calm but...

All in red, in a field of 400 truly grass fed cattle!

as a fully recovered vegan!

I have many years experience with alternative dietary choices and I can tailor what I do to cater for your requirements.  Today I am a realfoodist with a passion for the freshest, locally grown biodynamic and organic produce. I cook respecting the traditions that help to maximise nutrient values and digestibility of the dishes made. Lacto-fermentation is an art I adore, practice and love to teach.

6 Seeds ©JeanMartinez

2014’s graduates of WNFCTP

I am delighted to be working with Jude Blereau in Perth; teaching the next generation of professional wholefood chefs and industry innovators, through The Whole and Natural Food Chefs Training Program, find out more about this three and a half month, full time program, here

Coq au Vin

where I have come from.

I was born in Britain, to the smell of bacon and eggs! My interest in food began there. My parents were both food lovers; my Dad had been a chef before he became a lawyer and in my late teens my mother ran a catering business. They were both inspiring cooks with a passion for fresh produce. We grew our own fruits and vegetables and tending to the garden was part of our yearly rhythm. Dad should have been a butcher, they were his favorite shops and we would buy half a lamb or pig and I would watch him carve it up on our kitchen table, I found it gruesome but compelling.

I moved to Australia in 1982. On my way here I spent a year in Japan where I spent a little time studying at the school of macrobiotic philosophy and cooking. Macrobiotics caught my attention at the age of 14 and has been a major influence on my cooking style. I have always wanted to be different and this new way of looking at life was very different to the English system I had grown up in. What I love about macrobiotics (applied to food; as its actually a philosophy for understanding the order of the universe!) is that it looks at the energetic properties of food and what’s appropriate under different circumstances, it says there is a place for everything. A simple example is that a Traditional Inuit person may have eaten a diet that was mostly fat and meat with almost no vegetables, this suited the climate and was determined by what was available locally and seasonally and at the same time on a tropic island someone was eating a diet that was mostly root vegetables, coconuts and tropical fruits, this suited their climate and was determined by the same factors. We have mostly forgotten what’s local and seasonal though there is now a swing towards our remembering and I am right behind that.

I have always had a love of Asian art and artifacts and particularly the sensibility of the Japanese. I adore the way they handle and respect food, there is a reverence that I appreciate and wish to emulate in all the food I produce; be it for 1 or 100. I am certain that the level of respect and reverence we give the earth is proportionally returned to us in flavour, texture and nutrition of our food. This is why I am an advocate for Biodynamic farming practices and I give my support to biodynamic and organic farmers. Biodynamic farming practices seek to marry the forces of heaven and earth. It is my opinion that food grown this way has a vibrancy and flavour that nourishes body and soul while it also supports and heals our earth.

I am fascinated by Chinese medicine and five element theory which is the foundation of macrobiotics. I have found Chinese medicine incredibly effective and I have seen it make a huge difference when allopathic medicine had no answers. Im not anti allopathic medicine but I am for the least intervention possible and for using what the earth supplies in its most unadulterated state. Food has the ability to transform and transport us and as such, deserves our respect.

Cured bonito for livability.com.au

business ventures from 1984 to now…

1984 I opened ‘Manna – eat food from heaven’, in Rozelle, Sydney, this was my first wholefood restaurant.

I co founded Iku Wholefood in 1985 This YouTube video describes Iku’s history.

Iku is a unique food outlet advocating that the care and consideration put in during the creation of a meal is reflected absolutely in the customers’ satisfaction at the end. Back then we wanted to show that simple unrefined food, lovingly handled could be beautiful, delicious and desirable. I still want food to be ‘delicious’ before anything else but I also want that it will provide the highest level of nutrition possible.

Iku began as a single small eatery in Glebe and has since become a growing phenomenon. I sold my share in 1997, to my business partner at that time Ken Israel. Ken continues to expand Iku, there are currently 14 outlets in Sydney.

I then sat down to write the book I had been promising Iku customers for 12 years. Nourish food by holly davis was born out of this promise and my desire to produce a book that would make wholefood a sexy and desirable option. I was determined not to produce a ‘wholemeal’ looking book on recycled paper with line drawings; though I treasure some of those which, grace my book shelves. I wanted that Nourish would entice people to better ways of eating through inspiration and refined beauty.

I am delighted to have worked with photographer Geoff Lung and designer  Yolande Gray; due to their incredible talents, 16 years on, Nourish remains a contemporary book. Copies can be hard to find, Amazon is a good starting point.

1998-2001 I developed the menus and operating systems for two Sydney wholefood establishments.

2002-2005 Holly Davis Real Food manufactured and delivered organic meals in and around Sydney

Food By Holly Davis has been operating cooking classes, consultations, catering and writing articles & recipes, since 2006

The magazine ‘Dumbo Feather’ interviewed me about my life and work a few years ago, to read that interview click here


how might I contribute to your wellbeing?  0412 411 242 or email holly@foodbyhollydavis.com