We love to share our passion for real food and fermentation. Our goal is not only to reach people everywhere with our ferments, but to teach and learn from as many people as we can reach through workshops, talks, a Instagram/FB stories, pop-up dinners and next year with a book. We want people to enjoy eating the way we all did well before giant supermarkets and fast food became the norm. And to start thinking more carefully about our food system - where it comes from, who is making it - what is being put into their bodies and what we are doing to our earth. We want to make the food world a better place.
We rely on fermentation, time and good ingredients. Our ferments are simple, honest and a true slow food, capturing the flavours of that particular batch of vegetables and the time they were pulled from the earth. Indeed TIME is our key ingredient. There are no starter cultures nor short cuts, just the ancient science of natural fermentation and the art of transforming simple ingredients into a complex and living, preserved food.
In a physical sense, The Fermentary is an airy space just outside of Daylesford in coutry Victoria. A bustling yet peaceful place, part kitchen, part factory, a touch of laboratory. Our vats sit patiently fermenting their veggies, full of self importance; nothing fills us with more pride than to look at our vats and crocks in rows, sitting in their dark, temperature controlled space working their way to becoming a wild, health giving, gut loving, flavourful food.
Find our ferments in restaurants and cafe's and independent grocers around Melbourne and Sydney, ACT, and country Vic & NSW.