Hi I’m Holly

I am a wholefood chef, author and educator. I teach face to face classes and am just introducing a new digital course. In 1985, along with Willem Venter, I co-founded Sydney’s Iku Wholefoods. I began my fermentation journey as a teenager, using mum’s linen cupboard and any spare bench I could  to house delicious fermenting pickles, cheeses and drinks. I have been making these foods and teaching others how to cook and ferment wholefoods for over 40 years. I am never happier than when I am sharing my knowledge, SCOBYs and starters with the curious, and love that the saying ‘you never learn less’ is indeed true. Ferment- A guide to the ancient art of culturing foods now sits beside my first book Nourish, but sadly that one is out of print.