Artisan Wholefoods | Local business

Artisan Wholefoods

Phone: 0423463279

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24.01.2022 Time to harvest this little piece of sunshine..

23.01.2022 Miso Class!! This class is coming up in 3 weeks :) We have just a few places left, so if you are keen to join us for this very special class taught by Japanese Fermentation expert Tomoko, then now is the time to book in.. http://artisanwholefoods.com.au//hands-on-japanese-fermen/

23.01.2022 Check out Wollumbin Gourmet Mushrooms shiitake logs!! How inspiring :) Gary sells his shiitake at the Murwillumbah Farmers Market and Uki market too.. Yum!! :)

22.01.2022 Food for thought - and a yummy looking recipe! http://www.abc.net.au//brain-food-eating-to-manage/8529900

22.01.2022 This looks like such a gorgeous weekend.. <3 <3

20.01.2022 Sourdough muffins anyone? I haven't made these, but the recipe looks lovely - and a fab way to use up extra starter

20.01.2022 Freshly picked turmeric beast from our garden.. Ready to be used in class today in some belly pleasing home made probiotics. X #wildfermentation #straightfromthegarden

20.01.2022 Wow - what an incredible business!! I would dream of going to one of these pop up dinners!!

19.01.2022 Autumn feels... Our pecan trees are going gangbusters this year. So.many.nuts!!!! Makes up for the average citrus.

18.01.2022 My very clever and lovely friend Tomo Nishi will be at the O' Heart Festival in Tyalgum tomorrow selling her home made Japanese Ferments - including biodynamic miso. This is a rare opportunity to meet with Tomo and chat Japanese Fermentation. See you there :)

17.01.2022 I love this!! http://www.sbs.com.au//what-ancient-african-fermentation-t

15.01.2022 It is mighty lovely to have a few minutes to catch my breath this week after a very big few months. My first semester back at Uni has just wrapped up - topped off with a 5 week teaching prac at a local high school. I am feeling confident in my choice to shift focus in my career and move into teaching kids about food.. I'm not going anywhere for a while though, and will still be offering occasional classes. This cabbage is about to get chopped, salted and squished into a jar for students in my Wild Fermentation class @byroncollege next week.. Just pausing to appreciate its simple beauty for a few minutes first #wildfermentation #artisanwholefoods

15.01.2022 My super high tech rice sprouting station.. Have you ever sprouted whole grains? The process of germination increases the available nutrition in the grain and it is delicious!! For brown rice; soak rice for 12 hours in lots of water, then rinse & strain. Following that - rinse and stain a couple of times a day until little tails poke out. It's super pretty. Cook as you would regularly, or throw a handful into your cooking soup or stew...

14.01.2022 Who saw this last night??

14.01.2022 How fabulous does this class look!!! I have booked my ticket and can't wait.. Who else is in? :) (P.S - they are announcing more classes too)

13.01.2022 This!! Sharing this for The Modern Grocer and their gorgeous event <3

12.01.2022 Amazing right!? I would love to see these being used everywhere

12.01.2022 Sunshine and warmth amongst the fennel and brassicas at @farm.and.co this afternoon. I can't believe it has taken me this long to get amongst the rows of gorgeous veg!! Farmer Michele is doing some beautiful work - you can stroll the fields, shop AND get a delicious coffee (!!). Who needs to go to Byron!!! XX Thanks Michele - I'm all stocked up for Wild Fermentation class tomorrow

12.01.2022 Check out this DIVINE looking MISO recipe from SBS... My home made miso will be ready to start using soon and I CAN"T WAIT :) I made two types - a biodynamic soybean miso, as well as a chickpea (no-soy) miso.. Waiting waiting.... Some things you jus need to be patient for!! http://www.sbs.com.au//sang-choi-bao-sichuan-lamb-smoked-e

11.01.2022 What's the deal with gut healing - and where would you begin to research this? Jenny from Nourished Kitchen has put together a great compare and contrast of 5 of the top gut healing protocols - much easier for you to find out now!! http://nourishedkitchen.com/five-gut-healing-protocols/

11.01.2022 This article!!! So very interesting - how quickly our gut microbes can change for the better - and how it is all about consuming a broad range of fibrous foods

11.01.2022 Friday food chuckles

10.01.2022 Nearly there @byroncollege #krautx12

08.01.2022 My very lovely and clever friend Tomo Nishi will be holding a very special Rice KOJI making class in August. For those of you that have already attended Tomo's Miso or Shoyu classes, then this is the class that will teach you how to make the first stage - Rice Koji. Rice koji is the critical ingredient in many Japanese ferments and has a host of uses on it's own. This is a very exciting class and we would LOVE to see you there. :)

07.01.2022 Yuumo! Look at whats at our local market this week Murwillumbah Farmers' Market

06.01.2022 Our fabulous farmers market <3 <3

05.01.2022 When my daughter's trampoline gave up the ghost a few years ago we held onto the poles in the hopes they would be handy for something some day.. That day has come, and along with some old 1 inch poly pipe that was laying around we are half way to chicken (and bad bug) proofing the new veggie patches.. #goodfeels

05.01.2022 What a shame to hear of this fabulous Victorian ferment business closing. I hadn't heard - until now about the proposed changes coming in regarding the sale of ferments - but this is just another reason to learn, with confidence how to make your own.

05.01.2022 Check out what's new at our fabulous Farmers' Market this week

04.01.2022 This is on tomorrow - held at Federal Hall. A great class for people wanting to start out with sourdough - a perfect winter hobby

03.01.2022 Pretty in pink - cauliflower & beetroot brine pickles. Nom nom #fermented #wildfermentation

03.01.2022 Hi everyone :) It's been a while - I have gone back to Uni to study to become a Food Technology teacher :) :) So, it is busy times with study right now. How fabulous is this woman!! Incredible how one person can make such a difference...

03.01.2022 Getting their dough slapping on.. With @byroncollege Sourdough Bread and Cultured Butter class #makeitfromscratch #sourdough #artisanwholefoods

03.01.2022 Here is a super easy peasy ferment project for your Sunday - from Fermented Food Lab <3 https://www.fermentedfoodlab.com/pickled-onions/

02.01.2022 Hey local ferment enthusiasts... The Nimbin Show will have a fermentation category this year, so if you are keen to see how your ferments rate, then this is a fun opportunity for you. <3 <3

01.01.2022 For the Ferment Curious... A series of free short workshops at the Tweed Regional Museum.. First one is tomorrow (Sauerkraut). Call the museum to book in. :) :) :) http://museum.tweed.nsw.gov.au/TalksAndEvents

01.01.2022 The date for Tomo's gorgeous Koji making class has moved to Saturday September 9th. We have a few spaces left and would LOVE you to join us for this very special day. Koji is a unique and versatile ingredient used in Japanese cooking and as a starter for many Japanese ferments including Miso and Sake. In class you can learn how to make Shio-koji (Salt Koji) and Ama-koji (Sweet-koji) which is a natural sweeter you can use for your sweets.... This is a hands on session, and following this Tomo will host a cooking demonstration using Shio-koji, Ama-koji, and Miso. <3 <3 The cooking class is held at the gorgeous Artisan Wholefoods Cooking School in the rainforest overlooking Crystal Creek..