Wholefoods and macrobiotic chef Holly Davis, was busy preserving and fermenting long before kimchi made its way onto restaurant menus, and kombucha became the drink of choice for health nuts. The co-founder of one of Sydney’s most successful wholefoods outlets Iku, Holly has just published her second book Ferment – a homage to her ethos that one of the most primary relationships in our lives is what we nourish our bodies with. And if you’re not enjoying it, then you’re simply ripping yourself off.
Broad is the premier publication dedicated to the life, style and beauty needs of mature Australian women. We put women aged 50-plus centre stage, to disrupt the stereotype of ageing through quality journalism and a design lens that embraces the beauty of being older.
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