Book, book, look & book!

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I am keeping this very brief and oh so simple… if anything here is of further interest please click to look & book! You can find the recipe for the warm apples with maple walnut caramel, seen above, at the bottom of this post. Photo ©HollyDavis

Please join me to celebrate the launch of Jude Blereau’s latest book ‘Wholefood From The Ground Up’ on June 25th Afternoon tea by Jude is well worth getting to, I promise and there will be signed copies available, it’s a seminal work and her best yet look&book

You may have seen my recipe testing images on instagram. All things fermented and oh so many loaves, cakes and cultures fill my home just now. My next book deadline is nigh and so, I have been head down, with very little time for anything much else. I will however, be teaching the classes mentioned below later this month; alongside my dear friend and colleague the wonderful Jude Blereau.

Jude is here from WA to launch Wholefood From The Ground Up and to teach, with me. We bring a vast body of our shared knowledge and experience to classes and aim to provide the nuances of our differing specific interests. Mine for where ferments fit our daily lives and Jude’s in the area of  wholesome sweetness and baking.  We are teaching three classes together, in Leichhardt at Wild Kombucha by Ballsey’s fabulous Collabratory Kitchen, Thursday 23rd has sold out but there are spaces in Wednesday  22nd’s ‘Meals for everyday and surviving the busy days’ evening class and in our ‘Low slow and at a simmer’ class on Sunday 26th which explores easy ways to slow cook delicious meals to suit the colder weather finally upon us look&book 

This warm and wintery recipe for the ‘apples with maple walnut caramel’ can be found here , it would make a lovely addition to a long weekend; in celebration of the queen’s birthday.


Breathing in spring in Japan – eating celeriac in Sydney

16928107658_c9635c5e2e_cThirty four years ago I spent nine months living in Tokyo. I consider that this has had the greatest and most lasting influence on my life, how I cook and how I treat food. I studied macrobiotic cooking in Tokyo and revelled in all aspects of their exquisite culture. Tomorrow I shall return to Japan, just in time to celebrate with millions, the first day of spring and the start of the cherry blossom season. Whilst I will be essentially on ‘holiday’ no chef is ever truly at rest; with every bite I eat, every ingredient I glimpse and each waft of a scent that wanders my way  I will be looking for, what is ancient and what breaks new ground; to inspire who knows what creations to come? I have a very special interest in Japan’s many ways with fermentation and I will returning with whatever I can, to put to good use in the book I am writing on this topic.

Fair warning my Instagram followers, bountiful blossoms and drunken daikon in barrels a plenty, will be coming your way.

When I return I will be head down and into the book, except for a quick trip to teach in Perth in early May. Inspired, as I expect to be, I have included a workshop for making ferments that fit everyday life and of course, a couple of Japanese cooking classes, I am also running a two day workshop for how to cook for the intolerant at your table, this is sadly become the norm at so many tables. I have just added the details of these classes to the online booking page here. These are classes hosted by my compatriot and dear friend, Jude Blereau of Wholefood Cooking and all bookings can be made through her.

I will keep a diary whilst I travel and make note of anything I think you might just love, I hope to see you here or there anon.

I’m rushing but before I go, here is a very quick pickle recipe, that if you don’t already know, you might just love? It is celeriac season in Sydney, they are coming in as large as your head. You can cook them in many ways and they are divine but you might try this, peel them carefully (then make a cut, to create a flat area to sit it on its side, so it can’t roll) slice in thin roundish disks, sprinkle with sea salt, a little lemon zest and some pepper, rub those in and leave to sit an hour or a few, use these now flexible, crispy disks, as a wrap or as a platform or vehicle to transport a delicious topping or two.

 


Jude Blereau is coming to Sydney, to teach with me this November

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Author, wholefood educator, wise woman and dear friend Jude Blereau, of Wholefood Cooking and I share a long wholefood history in Australia. Jude lives and works in Perth WA and whilst, I am often in Perth to teach public classes and The Chefs Training program we run there, Jude is rarely available to come to teach in Sydney. I am thrilled to say though, that in early November we are joining forces here. We are offering a range of delicious, informative, wholesome wholefood classes and what we intend to be, an empowering seminar; to assist you in creating your every day wholefood home. We will be teaching all these ‘know how’ classes and the seminar together. While Jude offers the more nitty gritty details and nutritional science, I aim to connect you with your ‘I can do that’ intuition. We cross over in most areas but have differing passions in the kitchen. Whilst we can both answer your questions, you might go to Jude for all questions sweet and how to cater for intolerances and come to me, with your questions about lacto fermentation, sourdough, meat and fish queries.

Our aim in this program is to share with you our combined experience and nourishing wisdoms, gained over our thirty years pioneering the wholefood industry in Australia. We would like you to leave these events inspired with information and practical tools that will enable you to carve a clear and achievable wholefood path, amidst the current plethora of confusing food and dietary information. Jude and I have walked different paths to arrive at a very similar place, which, we hope gives you the opportunity to get a broader perspective on the topics we have chosen.

We share a vision, to effect change in how we as a society grow, produce, prepare and eat food. As part of this vision we run the Whole and Natural Foods Chef Training Program, a 3 month in depth program that covers, the fundamentals of nourishment, healthy and wholesome eating; including how we grow food and prepare it. The next program will be August 2016. For further details or a prospectus for this exciting program click here.