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 the alchemy of fermentation, time, temperature, and good ingredients. Our ferments are a true slow food, indeed TIME is our key ingredient; we don't use any starter cultures nor other short cuts - just the ancient science of natural fermentation and the art of transforming simple ingredients into a delicious, complex, living, preserved food.
We are part kitchen, part factory, and a touch of laboratory. Our vats sit in rows in a dark temperature controlled space patiently fermenting in vats and crocks working their way to becoming a wild, health giving, gut loving, flavourful food.
We are at the beginning stages of taking over the old abattoir just outside of Daylesford in country Victoria. We've been joined by some other amazing food producers and are hoping to attract other like-minded small producers to the spot. It's an exciting journey and we have big plans for it - (contact us if you are interested in learning more.)
Find our ferments in restaurants and cafe's and independent grocers around Melbourne and Sydney, ACT, and country Vic & NSW.