Trentam Spud Festival
May
6
10:00 am10:00

Trentam Spud Festival

YAY. Roger and Varma and I will be serving up delicious food for this....because you DO know that fermented foods go well with a starch like a potato, right? YUM. And Trentham has some gorgeous buttery potatoes. 

We rarely get a chance to cook with our krauts and to sell our drinks ourselves - but every now and then one pops up that is perfect. Come and say hi - we'll have some products an of course my books to sell too. x

 

Link to more information : 

http://trenthamspudfest.org.au/

MISO making workshop with Fully Booked
May
7
6:00 pm18:00

MISO making workshop with Fully Booked

 

Get together with me and some other avid females into food to make miso. I'll talk a bit about miso - then we'll make some to take home. Even better - the fabulous Vicky Symington is cooking us dinner using some of my favourite ingredients in a funky way - Sake Lees and koji. Come just for that I think!!! 

I've been a fan of Fully Booked events - run by Sharlee Gibb for a whlie. Roger had to push me to go when we first moved to Melbourne so I could make some friends.... and I did make some and now I am a serial attendee.  Lots of cool women there - we do get loud. And we all wish we could stay longer.  I'll have my new book there too. xx

Click on the link here to book tickets. x

https://www.eventbrite.com.au/e/japanese-ferments-tickets-33324412214

 

Melbourne Tea Festival
May
20
10:30 am10:30

Melbourne Tea Festival

This year we are going to set up a stall here and talk all about fermenting green tea and honey into Jun or black tea and sugar into Kombucah.  There's also the fermented tea salad and a couple of new kefirs brewed with tea to try.  I'll host a workshop on Jun and 'Buch which you'll take home a SCOBY ready to go. 

I'll have my book there and plenty of kits to take home and brew. 

Check it out here:   http://www.melbourneteafestival.com.au/ 

 

Wild Things - fermentation 101 at home
May
21
11:00 am11:00

Wild Things - fermentation 101 at home

  • The Fermentary HQ

Celebrate my book with us by home fermenting IN our home.    We'll get stuck into some honey ferments, smreka, ginger beer and other wild ferments and move onto a simple kraut and a few brined veg.  I want this to be a WILD ferment class so we won't touch on all of the SCOBY love this time. That's a WHOLE different class. 

You'll take  home a jar of kraut, brined carrots and beans, honey and garlic and a smreka to sit and ferment at home. This class includes a Kraut Source lid and 1 litre jar, a 2 litre ball jar, a 380ml weck jar with air lock and a copy of my book. 

Roger will make us lunch full of ferments and foods that go with it. Intimate class with maximum 10 people. 


Wild Things - Fermentation 101 at home
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Ferment the Festival - ADELAIDE
Oct
19
Oct 22

Ferment the Festival - ADELAIDE

  • Adelaide Australia

We're coming at you RADelaide! October 19-22nd, with a stall showing all of our wares and on the stage talking about my book and all things 'Fermentary'.  Just in time to celebrate our products in Adelaide stores. 

http://www.fermentthefestival.com.au/


Apr
28
10:30 am10:30

Motherhood Matters Event

  • Hello Thornbury

Talking fermentation and life and healing at the first of this fabulous event Motherhood Matters. Pippa Campbell is starting a movement toward bringing a movement together and forming The Nest for as many communities as she can. Come and find out more about it - lots of other amazing speakers - check it out on the link below. 

https://www.motherhoodmattersevents.com/

Apr
25
11:30 am11:30

Red Hill lunch with David Asher and Brigitte Hefner

Celebrating David Ashers book  'The Art of Natural Cheesemaking'.  Brigitte (Gertrude Street Enoteca) will host us in her gorgeous country home up at Red Hill serving benchmark cheeses and local produce - while we talk about our favourite topic - the power of natural fermentation. x  Natural Cheesemaker David Asher will be the guest of honour - and give a demonstration of an couple of simple cheeses using fresh local goats milk. 

Natural Cheesemaking with David Asher at Natasha Morgans
Apr
22
Apr 23

Natural Cheesemaking with David Asher at Natasha Morgans

As our Melbourne class started booking up we decided to join with Natasha to host this class again - this time in the country and surrounded by the gorgeous garden and surrounds Natasha has created. Lunch will be made from food in Natasha's garden and other local producers including our water kefirs of course.  Get your tickets from Natasha's website linked below. See you there!!

http://www.natashamorgan.com.au/workshops-and-events/natural-cheese-making-with-david-asher-saturday-1-april-sunday-2-april-2017

Krauts/Kimchi's/Brines and Milk kefir
Mar
26
11:00 am11:00

Krauts/Kimchi's/Brines and Milk kefir

  • Luxton Clinic

My monthly introduction class at Luxton Clinic. We make a batch of kraut together, I'll show you how to make kimchi and you'll go home with a jar of kraut to ferment and if you choose - a milk kefir SCOBY and the French milk bottle to drink it from . 

An intimate way to spend a Sunday afternoon - we have plenty of ferments to taste and time to ask questions as we go. 

David Asher - The Art of Natural Cheese
Mar
25
Mar 26

David Asher - The Art of Natural Cheese

David Asher KEFIR Powered Fermentation
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After an amazing year following his book 'The Art of Natural Cheesemaking', David Asher has been touring the world teaching, talking, making and learning more about natural cheesemaking. We are very excited to confirm that our favourite Canadian natural cheese maker will return to Melbourne.  As David primarily works with milk kefir as the innoculant culture we are even more excited - this is our personal favourite SCOBY. 

David is going to give us a full 2 days of instruction and demonstrate all of the ways he makes natural cheese making. This intensive workshop goes for 2 days in Melbourne from 10-5, with lunch on both days prepared by Roger and the team at The Fermentary using some of our Ferm' favourites. 

Day ONE: first morning session will begin with dairy fermentation, covering Clabber, Kefir, Creme Fraiche, and Cultured Butter.  

In the afternoon we look at rennet cheeses, preparing the basic curd that can become many different styles of cheese, including Camembert, Blue Cheeses, Washed Rind Cheeses,  Mozzarella and Feta.   

On the second morning we make lactic cheeses such as Cream Cheese & Chèvre, and then we take the same curd and age it into Crottin, Valencay and Saint Marcellin. 

On the second afternoon we make a wheel of hard Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.

In the full 2 days you'll see many cheeses through the beginning stages of their evolution, and leave with insight into how all styles of cheeses evolve from the very same milk with the same culture and the same rennet.

For more information on David Asher: http://www.theblacksheepschool.com/

You can purchase his book from us ahead of time, or on the day. 

Melbourne Tomato Festival
Mar
19
8:00 am08:00

Melbourne Tomato Festival

Come see us for a Pickle on a stick!  All our drinks, krauts and kimchi, try our new drink Duii as well. x

http://www.melbournetomatofestival.com/about/

Lost Trades Fair
Mar
11
Mar 12

Lost Trades Fair

  • Kyenton Race Course

Roger, Varma and Speedy will there - this time cooking up our ferments for you to enjoy on the spot. Just like last year we'll be there with our

brine fermented corn on the cob- heated on the coals and smothered with cultured lime and jalapeno butter or miso butter

coal cooked sweet potatoes with kimchi and sesame dressing

Kimchi or Jalapeno kraut and cheese toasties

The best Rueben Sandwich in the world - 1000 island dressing and a pickle on the side

I'll be doing demo's on how to make kraut and showing SCOBY's. Come and say hi. x 

Introduction to Fermenting - VEG and all the SCOBYs
Feb
21
6:30 pm18:30

Introduction to Fermenting - VEG and all the SCOBYs

Organised by City of Port Phillip for the Sustainability Festival -  I love this workshop! Watch and learn, touch and feel - not just a demo. you'll come away with the drive and confidence to do this at home and teach your friends too. We'll make a simple batch of kraut that you can extend from and then go on to the SCOBYs - choose which is the one for you and why. Milk kefir, Tibicos (water kefir), Kombucha or Jun. There'll be the option to buy your own to take home - bring a jar. Get your tickets here: 

http://www.enviroehub.com.au/articles/get-fermenting

Kraut, Kimchi, Wild Brines and milk kefir.
Feb
12
11:00 am11:00

Kraut, Kimchi, Wild Brines and milk kefir.

Another fabulous 3 hours workshop hosted by the crew at Luxton Kitchen. Go home with a jar of kraut, kimchi and a brined carrot that you've made yourself.  A booklet of recipes and lots of talk on jars and the ins and outs of natural fermenting. We'll delve into honey ferments, and a bit of milk kefir because we'll be eating a bit of labneh with some other krauts for a snack. x Book in through their website. 

http://luxtonkitchen.com.au/home/55-wild-fermentation.html

Dec
11
11:00 am11:00

Fermented Veg and a look at Yoghurt

  • Luxton Clinic

Join me for our last workshop of the year. I'll be joining with Luxton Clinic for a class on Vegetable fermentation- which will include kimchi, kraut and brines. We'll also delve into a bit of wild and heirloom yoghurt making. 

 

buy tickets by contacting Luxton Cooking School at the Luxton Clinic on +61 (3) 9824 6864

or through their website on this link http://luxtonkitchen.com.au/21-fermentation-classes

Nov
6
10:00 am10:00

Workshop at Lakehouse Daylesford

http://shop.lakehouse.com.au/collections/the-cooking-school/products/the-art-of-fermentation

Book your spot now - I'm doing a SCOBY and fermented drinks special using recipes from my book. We'll focus on Milk Kefir first and some of it's fabulous extensions, and follow that up with water kefir, Kombucha and Jun. We'll second ferment those with a variety of local spring fruits and herbs for you to take home. Along with the SCOBY of your choice.  Last but not least we'll cover the simplicity of making wine from fruit, mead from honey and a little intro into working with Koji to make a simple Sake. ALL my favourite things. x

Fermented Food as Medicine
Sep
12
1:00 pm13:00

Fermented Food as Medicine

Sharon will be speaking on making, buying and eating fermented food and drink for gut health at the Find Food Australia, at 1pm on the opening day. Come and say hi. 

http://finefoodaustralia.com.au/whats-on/talkingfoodstage/

All the SCOBYs at South Melbourne Market
Sep
7
6:00 pm18:00

All the SCOBYs at South Melbourne Market

  • Neff Kitchen - South Melbourne Market

 

Sharon will be bringing all the SCOBYs to South Melbourne Market Neff's Kitchen - go home with the confidence and hopefully a fire in your belly to start fermenting all the things. x

Get tickets here:

http://southmelbournemarket.com.au/event/fermentary-workshop-scoby-101/

Fermented Veg and all the SCOBYs with Little Green Corner
Aug
28
11:00 am11:00

Fermented Veg and all the SCOBYs with Little Green Corner

  • Little Green Corner

Come and join us as we take our craft on the road this time to Geelong. Learn which SCOBY is for you and choose one to start your adventure at home -  milk or water kefir, kombucha or Jun?  After lunch we'll talk wild veg. ferments and make a batch of kimchi and kraut so bring a jar so you can take some home to ferment! Or buy one of ours (WECK with air lock and weight - $25).

11-1 all the SCOBYs    1-1:30 lunch    1:30-3:30 wild ferment your veg. 

 We love what Hugh and his team at Little Green Corner stand for not just in theory but in PRACTICE - which is difficult and therefore rare thing.   So we are proud to be invited to spend the day there. Roger will be at the helm in the kitchen when we break for lunch, showcasing our own very earnest and authentic ferments. x

$150 including SCOBY and lunch  

http://www.littlegreencorner.com.au/

Kraut and SCOBYs - free workshop
Aug
21
2:00 pm14:00

Kraut and SCOBYs - free workshop

Join Roger and Sharon as we talk all things fermenting - make and take home a jar of kraut (bring your own jar or buy one of our WECK jars with an air lock and weight for $25-) We'll go through the needs and wants of each SCOBY and taste the results. (SCOBYs are also available to take home on the day). 

This is generously hosted by the Watsonia Library.  Sign ups a must though. Call the Library on : 94904222

https://yprl.bibliocommons.com/events/search/local_start=2016-08-21%20TO%20/event/5754ecc16daa23fa0b03a39e

 

 

Wild Vegetable ferments
May
29
1:30 pm13:30

Wild Vegetable ferments

Brines, kimchi and kraut making without the authentic and natural way. Wild, and raw adn always without the use of starter cultures.  Go home with a jar to ferment on your bench and solid no-how to do this confidently in your own home.  Join us in the morning for the SCOBY course and stay for lunch. (Roger makes a gorgeous lunch).


Wild Fermented Vegetables: Tickets
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SCOBY 101
May
29
11:00 am11:00

SCOBY 101

  • The Fermentary

Milk kefir, water kefir, Jun tea and Kombucha. Take home a SCOBY that suits your palate and lifestyle after a thorough look at how to make a delicious brew every time.  Stay in for the afternoon Veg. class and Roger will serve up a gorgeous lunch. x


SCOBY 101 Tickets
95.00
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WILD FERMENTATION 101 in COLAC
May
13
6:30 pm18:30

WILD FERMENTATION 101 in COLAC

  • Jo's Pantry

Join us for our second visit up to COLAC with Jo's Pantry.  Roger and Sharon will talk about why to ferment, why we prefer WILD fermenting, and how to get the best flavours out of your brews. Buy a SCOBY, fermenting jars, books and equipment. But most of all, go home with the confidence to make your ferments delicious and health giving every time. 

Contact Jo's Pantry for tickets or for further information click here

 

MAKING MISO & eating it too
May
6
6:00 pm18:00

MAKING MISO & eating it too

  • The Fermentary

Join us for an evening of miso and go home with your own jar to take home to ferment for a year.  This will be a hands on workshop, ending with a bowl of miso and some other suggestions on how to prepare it at home. 


MAKING MISO
85.00
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Wild ferment your vegetables
Apr
24
1:15 pm13:15

Wild ferment your vegetables


Wild Ferment Vegetables
95.00

Come to The Fermentary to learn about wild fermentation and it's magic.  We'll make a brine ferment to take home, some kraut and kimchi, and taste a few other ferment ideas we make here at The Ferm.  If you join the morning class, stay for lunch on us.  Maximum 12 people. Nice and intimate. 

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Come to The Fermentary and join Sharon and Roger in an afternoon learning about vegetable brines, kimchi's and krauts. Sample some other projects we have on the go, and if you're signed up for the morning session too - stay for a gorgeous lunch on us. x

All the SCOBYs
Apr
24
10:30 am10:30

All the SCOBYs

  • The Fermentary

Want to make your own but a bit shy of using a SCOBY? Come to The Fermentary for an intimate and hands on workshop with Sharon and Roger, and go home with the SCOBY of your choice, it's recipe, the skills and confidence to do it yourself. x Equipment and all that also available to purchase while you are here. Includes bit of morning tea on arrival. Book into the Vegie ferment for the afternoon and stay for lunch. yay.


All the SCOBYs Tickets
95.00

Come to The Fermentary in Fairfiled and learn all about the SCOBYs and how to successfully brew perfect batches. Price includes SCOBY of your choice and the others are there to buy if you are crazy and want to brew them all.  Sign up for Vegies in the afternoon and stay for a gorgeous lunch on us. x maximum 12 people. 

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LAKE HOUSE - MEET THE PRODUCERS EVENT
Apr
17
10:30 am10:30

LAKE HOUSE - MEET THE PRODUCERS EVENT

Our water kefir has been on the menu at Lake House in Daylesford for almost as long as The Fermentary has been in existance. We will be at this fantastic get together again, talking about our ferments, giving tastings and selling product too. Come and say hi. x

Milk KEFIR 101 - cultured butter, crème fraîche, labneh, cream cheese etc.
Apr
15
6:00 pm18:00

Milk KEFIR 101 - cultured butter, crème fraîche, labneh, cream cheese etc.

Making your own cultured butter couldn't be easier. Come and spend a couple of hours learning how to make the best use of your milk kefir. There'll be yoghurt, labneh, cream cheese, crème fraîche and of course butter. Take home a smoothie for the morning after because we'll be drinking wine (with our cheese). At The Fermentary in Fairfield. 


Milk KEFIR 101
85.00
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Mar
12
Mar 13

Lost Trades Fair

  • Kyneton Racecourse

Come and see us work at LOST TRADES FAIR in Kyneton. This is an amazing fair focusing on old trades and artisans who practice them around Australia. Cant wait to be there. Roger will be there with Reubens chock full of sauerkraut, whole cob fermented corn on BBQ, Pickles on a stick, and a baked sweet potato with kefir soured cream and jalapeno kraut. Our usual water kefirs will be there to quench your thirst. 

http://www.rundellandrundell.com.au/#!lost-trades-australia/c1p7p 

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Natural Cheesemaking with David Asher -SOLD OUT-
Feb
27
Feb 28

Natural Cheesemaking with David Asher -SOLD OUT-

  • Ceres Environmental Park Kitchen

-SOLD OUT-


Saturday 27th of February: 10:00am- 4:30pm with a half hour lunch break from 1- 1:30

Sunday 28th of February: 10:00am- 4:30pm with a half hour lunch break from 1- 1:30

Complimentary lunch included!

Scroll down for a more detailed program.


Welcome DAVID ASHER wild fermenter and author of The Art of Natural Cheesemaking.  He's coming all the way from Canada to show us how he makes the most interesting and divine cheeses using traditional, non-industrial methods. 

David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David explores traditionally cultured, non-corporate methods of cheesemaking.

Learn to make a broad selection of cheeses entirely naturally - without packaged starters and unnecessary ingredients.  The course will focus on a cheesemaking style that is traditionally inspired, and will instruct how to keep your own starter cultures, how to grow your own cheese fungi and how to source the best possible milk for cheesemaking.  The course will be demonstration style, with participation encouraged - we’ll all make cheese together round the table.



Day 1:
Participants will learn all about kefir culture, and how it can be used to make yogurt, creme fraiche and cultured butter.

In the afternoon we will prepare fresh Chèvre and cream cheese, using kefir as a starter. Participants will then learn how to prepare mouldy aged goats cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same chèvre.


Day 2:
In the morning we will explore the making of basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will be explored in detail. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered.

In the afternoon, participants will learn how to transform their curds into Limburger, Feta and Mozzarella, and how to make their cheeses blue. We will also explore the making of Tomme, a firm alpine cheese, and with the leftover whey, we'll prepare a batch of freshricotta.

Lunch will be provided during a half- hour lunch break each day.



Feb
12
6:00 pm18:00

Jo's Pantry in COLAC

We are up in COLAC at Jo's Pantry - doing an introduction to SCOBY and simple krauts and kimchis. 

Contact Jo on: 0449 567 023 to book your spot. 


Wild Ferment your Vegetables
Feb
7
3:00 pm15:00

Wild Ferment your Vegetables

  • The Fermentary

How to wild ferment your vegetables and eat them too. Sharon and Roger will conduct their first ever workshop at The Fermentary - a complete hands on workshop where you'll go home with 3 different kinds of kraut to let sit and ferment at home. 

This class follows a SCOBY 101 workshop. Sign up for both and join us for a complimentary lunch. x


 SCOBY 101
Feb
7
11:00 am11:00

SCOBY 101

  • The Fermentary

All things SCOBY.  Figure out which SCOBYs can you afford the time for, and what flavours or drinks work for you.  An introduction to Kombucha, Jun tea, water and milk kefir.  Take home the SCOBY of your choice. 

This workshop precedes a Wild Vegie Ferment workshop. Sign up for both and stay for a complimentary lunch.