Holly Davis' relationship with macrobiotics began in London at the age of fourteen.  Like many others her initial response was one of fanatic devotion, saved if you do, damned if you don't.  This attitude has been adjusted over twenty-five years of self-experimenting and the experience gained feeding thousands of Sydney-siders' meals at the innovative "Iku Wholefood" restaurant, she co-founded in 1992.

Holly Davis, uses the knowledge she has gained with an attitude that is now flexible, inclusive and accepting of all. With its origins in macrobiotics - a philosophy for understanding universal balance and the appropriateness of food, in any given situation, the principles of Holly Davis Real Food are taste, texture, nourishment, simplicity and beauty combined to provide food appropriate for any occasion. With the emphasis on the needs of the whole person and the environment, Holly's food nourishes more than just the physical being alone.

"I am a food passionate woman, never happier than when I can pass on my skills with food to others, be it in the form of a meal, a conversation or a cooking class", says Holly. In her ideal world, Holly would use only produce that is home grown.  When that is not possible she looks for the best available ingredients from a known and trusted source. 

To Holly, freshness equals nourishment and flavour.   With artful consideration for the five elements referred to in macrobiotic philosophy represented by sweet, sour, salty, pungent and bitter tastes, Holly creates a balance that produces definite yet subtle and intriguing mouthfuls.

 Holly's popular cookbook "Nourish" and offer personal consultations to support people through dietary change.

Nourishing Traditions Cooking Class-  Organic Traders and Consumers Network OTACNet- Bondi Junction 2006