Fermenting with Holly Davis

Join wholefoods pioneer Holly Davis to discover the secrets of preserving foods using the ancient craft of fermentation. Holly will share her knowledge of how to create magic with colourful beets, turnips and radishes.

Celebrate spring with our unique artisan food program, Spring Harvest Online.

We’ve teamed up with artisan food producers, educators and foragers who will share original seasonal recipes in our weekly online program of live food demonstrations, hosted by Sydney Living Museums curator and resident gastronomer Dr Jacqui Newling.

Join us to learn new skills and explore our rich culinary heritage from the comfort of your home.

These sessions are live and are also recorded for viewing for a limited time. Recipes will be posted on our website after each session for you to make at home.


Recipe for brinded beetroot with orange and juniper

Try your hand at fermenting with this recipe for brinded beetroot with orange and juniper by Holly Davis, which you can download here.

View recording

Click on the triangle icon in the middle below to view the Zoom recording.


  • Woen wearing white shirt and apron sitting at a table

    Holly Davis. Photo © Ben Dearnley

  • Fermented beetroot.

    Fermented beetroot. Image courtesy Holly Davis

Free online talk

When & Where

Thursday 7 October 2021 4PM–4.30PM

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Spring Harvest online shop

Use it All
Backyard Bees Revised and Updated Paperback
Eat Your History