Hi I'm Holly.

I am a wholefood chef, author and educator. I teach face-to-face classes and in 2020 I am 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.