SANDOR KATZ TOUR - FERMENT YOURSELF WILD

29/09/2020
Live ZOOM announcement with Sharon YES - it's true, on Tuesday September 29th we have a very exciting announcement to make - and I thought it would be nice to have a chat about it. x Click below for the Zoom link. Wherever you are
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04/10/20
Wild Fermentation with Baxter We are going to teach this by video as the onsite course has been impossible for obvious reasons. But - by you watching, doing, reading and contemplating and then revisiting the whole thing with us I think you may get a more valuable and complete experience. There's nothing like hanging out together - but this is actually a very effective way of learning. We'll cover: Sauerkraut and Brined vegetables, Milk kefir, flavouring it and straining for labneh - using the caught whey to make Strawberry Whey Soda, and also Milk Kefir cultured butter. We'll send you a kit with all you'll need to make and follow along at home apart from the fresh ingredients like vegies, milk and cream. : 1 airlock jar Milk kefir SCOBY, cheese paper, cheese cloth and the recipes. You can watch my video's, then make them yourself, and on November 7th we'll meet via live zoom meet us all later for a zoom to ask questions, show off a bit and share your experience. BOOK BY SEPTEMBER 21st.. Your home!
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24/10/2020
Introduction to Natural Cheesemaking: Rennet Cheeses, Camembert & Mozzarella - Australian Time This one day class with David Asher is designed to give a basic understanding of the philosophy of natural cheesemaking. Students will learn about raw milk’s microbiology, and how to cultivate an effective starter culture from it; how to curdle their milk with natural rennet; how to make a basic rennet cheese; how to ferment that cheese and stretch it into a fresh mozzarella; and how to age the same cheese into a Camembert with a natural white rind. module 1: raw milk’s microbes; and cultivating a natural starter from them module 2: curdling milk with rennet; and making a basic rennet cheese module 3: salting cheese & ageing into a Camembert module 4: fermenting curd and making Pasta Filata cheeses The course is demonstration style: students will observe David making cheese, learning about the various aspects of the make as the milk evolves into its final products. The class runs from 7.30am (EST) to 2:30pm, with a 1 hour break for lunch, (11-12) and two 15 minute breaks. Class size is limited to 30 students. The cost is $100 US. Time Oct 24, 2020 07:30 AM in Canberra, Melbourne, Sydney Your home
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Postponed
Slow Food in a Fast World Join Straight To The Source for a hands-on session focusing on ‘slow’ food in a fast world, the importance of provenance in the food that we eat and the art of fermentation to preserve nutrient dense foods. The morning includes: A specially curated morning with Victorian producer Mt. Zero Olives showcasing their award-winning range of biodynamic extra virgin olive oil and cured olives, pulses and grains, and, Pink Lake salt which they harvest in collaboration with the local Indigenous community A workshop with Australian fermentation pioneer Sharon Flynn from The Fermentary to learn how easy it is to preserve at home and provide nutrient dense foods for your family, as well as minimise food waste. Facilitated and hosted by highly experienced food industry experts Tawnya Bahr and Lucy Allon Bookings for this event are exclusive to delegates attending the Dietitians Unite conference on Friday, 1 May 2020. Melbourne, VIC
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Postponed
MOULD - SYDNEY A cheese Festival celebrates the crumbly cheddar, gooey camembert and bitey blue by the best artisan producers from across the country. There is a great range of hand picked wine, beer, cider, sake and nibbles for you to enjoy between cheese tastes and to take home. Carriageworks, BAY 25
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Postponed until 2021
Bread and Circus - a festival A day-long festival of all things fermented. From sauerkraut, kimchi, kefir, kombucha to cheese, wine, beer, cider, sake, salumi …if it’s fermented, you’ll find it at Bread & Circus. This festival is your chance to deep-dive into the world of fermentation – in all its tasty, pro-biotic, health-giving magnificence. This is your invitation to spend a day nerding out with fellow ‘fermentalists’ learning all about how fermented food and drinks are made, where they come from and how to make yours taste good. THE FACILITY 1/12 Elizabeth St. Kensington
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Postponed
MOULD - MELBOURNE MOULD brings together the best artisan producers from across the country for a day of cheese, wine, masterclasses and more. Meat Market, North Melbourne
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"Fermentation and civilisation are inseparable."

- John Cardi (American Poet)