Words in Winter is full to the brim of ways in which words are more than just that. Check out all of the wonderful kids activities over the weekend, come and listen to food writer Richard Cornish talk with me about Ferments and how important they are for our gut health - and how that bought me here to the Ferm and to the writing of my book. Tickets below. You could have lunch somewhere and drive up to The Fermentary and do our Koji course afterwards. (starts at 2pm-4pm) x
05 Aug 2017 11:00am
82 Vincent St., Daylesford Vic 3460
Time to make some Miso and talk all about KOJI and the splendid ways it enhances and preserves our food. Go home with a jar of your own to ferment there. We'll taste and talk about ama-zake as a sweetener and shio- koji as well as using Koji as a marinade. Koji available for purchase.
This is the last in our series of specialised workshops held at The Fermentary all winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments. Bring your own jar or bottle, or buy one of ours.
A perfect introduction to these mothers. Straight from my talk with Richard Cornish and up to The Ferm - bring a jar or buy one from our stash. x We'll do Kombucha and Jun tea and try some of Good Brews flavours from next door.
Followed by our koji class - and the last of our winter series.
This is going to be a demonstration - but you are welcome to help me out and get your hands dirty. We'll talk about kimchi and the different kinds, and then go ahead and make a batch to take home. Tickets through the link below.
The taste of fresh tofu is very special - like many things - fresh is best and incomparable to bought stuff. We'll start with that - hands on making and forming and end talking and tasting Natto. Wooden tofu molds available for purchase on the day. Tofu making kits/natto spores and your own pot of natto to take home. x
Can't wait for this workshop all about Kimchi and Koji! It'll be a hands on journey making two different types of Kimchi that you can take home to share and watch ferment. We'll also put up a batch of kimchi in a traditional Onggi and bury it in a hole in Natasha's garden to let it sit there until after winter. x
We'll talk all about KOJI and the many fabulous ways to use it - how to grow your own. I'll show you how to make amazake - and have some ready made to use as a sweetener. We'll make a batch of miso together for you to take home, and then some soy sauce to take and also leave to ferment at Natasha's. If there's time we'll also put up a batch of Korean style rough rice wine called "makgeolli" - or in Japan - Doburoku.
In amongst all that we'll eat lunch together and walk Natasha's winter garden. I love being there - and can't wait to leave our fermenting stamp in her gorgeous garden. x Come and join us. Link below. x
All about the SCOBY love needed to make really good kombucha and Jun tea. What tea to use - blending tea and all about second fermenting. We'll taste a range of commercial kombucha's and a variety of homemade - offer some gorgeous second ferment flavours and get you started on your Kombucha or Jun life. AND let's not forget - vinegar mothers - we'll delve into vinegar because it's a very similar thing. x
For the weekend of July 1st and 2nd we'll be workshopping on making ferments your family will start eating simply because they are delicious - and not think about all the good they are doing for their gut. Kraut, kimchi, kefirs, Jun and Kombucha. Really looking forward to working with Alan and the team at Windsor Chiropractic Centre. Tickets via the link.
A perfect way to spend a winter Sunday - and also a pretty decent blend of skills here - I'm might be an avid, experienced fermenter but I am not crafty and hoshigaki tying is right up Natasha's skill alley.
We'll delve into Koji and all it's incredible uses - make some miso and fill a jar to take home to ferment on your bench there. Taste some ama-zake and learn how easy it is to make, and why you should make it. After a gorgeous lunch and hang out in the garden, we'll get down and peel a heap of Persimmons to turn into gorgeous dried and preserved 'hoshigaki'. We'll put up a jar of persimmon vinegar as well - so you'll go home with miso, a string of persimmons and a jar of them ready to turn to the most gorgeous vinegar. Bring a 2l jar or buy one of ours. We'll provide the 1L jar for your miso.
I can't wait for this one. xGet your ticket from the link below.
So many gorgeous pickles and natural ferments from India! Which to choose from? Leave it to Varma. He's in the book and is the main runner of things logistical and fermentarical. Our main guy. And he has lots of ferments up his sleeve.. a favourite being Idli and dhosa. We'll talk natural yoghurt cultures, lassi, tamarind soda and make a batter to ferment at home for Dhosa and Idli fix. After that - enjoy a few different curries, chutneys and pickles made by Varma with our beautiful dhosa and Idli. . Bring your own jar or buy one of ours - we'll have Tiffins to buy or bring your own.x
Take homes - dhosa/idli batter and tamarind soda to ferment - bring a bottle and a 2L jar or buy ours
Join me for a half day workshop learning all about Wild Fermentation and how easy it is to ferment your own kimchi, kraut and brined veggies hosted by the wonderful people at Luxton Clinic.
This half day workshop precedes our 'Ferment for good' series on wild fermentation, SCOBYs and other ways to make, love and share your own ferments, coming to Luxton Kitchen in 2017!
Get your tickets for this one directly from Luxon on the link below.
Who should attend:
- Anyone wanting to learn how to make fermented vegetables at home
- Those wanting to learn about the history and nutritional benefits of fermented foods
- Anyone wanting to add fermented foods to their kitchen skills and diet
- Your own jar of fermented vegetables, to start the learning process at home!
- Wild fermentation recipes
Milk or Water Kefir or both? How to make the most from your grains, second ferment suggestions and tastings too. We will delve into all the beauty that this lively SCOBY will bring to you.
This is the third in our series of specialised workshops we'll hold all through winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments. Bring your own jar or bottle, or buy one of ours. This is the first time we've opened The Fermentary kitchen up to the public for workshops.
Kimchi 2 ways - Kimchi hasn't always been red - and indeed there are many other more subtle kimchi styles around. Come and learn about kimchi, make 2 batches to take home and ferment - bring your own jars or buy one of ours.
This is the second in our series of specialised workshops we'll hold all through winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments. Bring your own jar or bottle, or buy one of ours. This is the first time we've opened The Fermentary kitchen up to the public for workshops. (not to mention workshopped every Saturday!)
Come along and learn about Kraut - how to and why you should. Taste some of ours and then get stuck into making your own - 2 different kinds - whether it's a mixed kraut - a red, a spicy - make it how you'd like. Go home with 2 jars to ferment. Bring your own jars (no bigger than 1L) or buy from our range.
This is the first in our series of specialised workshops we'll hold all through winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments.
This is the first time we've opened The Fermentary kitchen up to the public for workshops and we're pretty excited about it.
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.
This year we are going to set up a stall at the vibrant Melbourne Tea Festival. We'll be thre with kefirs and some other tea ferments - and have our SCOBYs ready to take home and ferment on your own.
Sharon is hosting a workshop on Jun and 'Buch - 11.30 - 12.30 sign up here
I'll have my book there and plenty of kits to take home and brew.
Check it out here: http://www.melbourneteafestival.com.au/
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
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 :
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.
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.
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!!
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.
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.
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
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:
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.
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
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